15 



Scale 



on Zeiss immersion refractometer at 20 C. , corresponding to each per cent 

 by weight of ethyl and methyl alcohols. 



XIII. FRUITS AND FRUIT PRODUCTS. 



[Note by the Editor. Since the publication of Bui. 65, in 1902, 

 several changes have been made not only in the methods under fruit 

 products but also in the sugar methods which make it difficult to 

 arrange the fruit product methods, the incorporation of only such 

 changes as have been directly authorized under this head leaving the 

 context incomplete or illogical in some cases. In the following state- 

 ment of the changes and additions, therefore, the changes made which 

 are unauthorized by specific action but are believed to be the will of the 

 association are printed in italics.] 



Twentieth Convention, 1903, Bui. 81, Cir. 13. 



On page 78, under "12. Polarization," substitute the method for 

 the determination of sucrose in the absence of raffinose (Proceedings 

 Nineteenth Convention, 1902, Bui. 73, p. 57; Proceedings Twentieth 

 Convention, 1903, Bui. 81, p. 230). 



12. POLARIZATION. 



Dissolve half the normal weight of jelly or other fruit product, or the normal weight of 

 juices or fresh fruits, in a sufficient quantity of water in a 100 cc flask, add an excess of 

 lead subacetate (from 5 to 10 cc, see footnote Bui. 65, p. 84], filter, and polarize in a 200- 

 mm tube at 20 C. Regard the polariscope reading as the direct reading, or polarization 

 before inversion. 



