20 



UNFERMENTED APPLE JUICE. 



The cotton became wet with juice, however, and soured; the juice 

 in the kegs in this w T ay became infected with acid-forming organisms. 

 Analyses were then made at intervals with the results shown in 

 Table IV. 



TABLE IV. Changes in composition during storage of apple juice containing various 

 amounts of benzoate of soda. 



a Calculated as malic acid. 6 Difference between total and volatile acids, c Determined analytically. 



It will be noted that the juice which contained no benzoate of soda 

 became practically dry during the first interval of 73 days, containing 

 1.41 per cent of solids and 0.24 per cent of total sugars as invert. 

 The specific gravity fell to slightly less than 1. There was a forma- 

 tion of 5.39 per cent of alcohol and also formation of acetic acid, while 

 the fixed acid suffered a slight loss. From this time on the usual aceti- 



