I their fresh red color rapidly during 



methods to retard it are being in- 



r records changes in the color of 



PICKLES THAT APPEAL are a great concern to a ten million do!!ar pickle in- 

 dustry. Pasteurization of fresh pack pickles destroys spoilage microorganisms 

 and the enzyme that causes off-flavor. Here the presence of the enzyme is 

 detected by laboratory test. 



as potato chips and frozen French 

 ed by tests carried on here to de- 

 rd development of rancidity. 



iKEY will freeze solid in five hours 

 dy heat rapidi/. Potentiometer on 



STRAINED BABY FOODS when stored under adverse conditions may undergo 

 some changes In color. Such changes are measured by holding a photoelectric 

 cell against a glass jar. The more light reflected from the contents, the less 

 darkening present. 



STRAINED CARROTS are being tested for the presence of acids. This auto- 

 matic fractionating apparatus facilitates the determination. 



