348 



TABLE G. 



Bulletin i6y 



AMOUNTS HI INGREDIENTS TO BE USED I .\ PREPARING SOLUTIONS 

 FOB THE COLOR SCALE 



The standard colors were placed in screw-capped vials of 

 perfectly clear glass having the same internal diameter. The 

 samples to be examined were placed in similar vials and the 

 colors compared by transmitted light. 



For commercial purposes sirups are usually divided into 

 three grades of color. The point of division between the stand- 

 ards fluctuates somewhat according to the locality and season. 

 In a good season and in a locality where light sirups are pro- 

 duced, numbers up to and including 7 are regarded as first 

 quality, while number 11 represents the dividing line between 

 second quality and third. On the other hand in years or in 

 localities characterized by dark sirup, the first eleven grades of 

 color may be accepted as first quality, while number 15 becomes 

 the dividing line between second and third qualities. 



Tn addition to the rating for color and flavor a numerical 

 score card was prepared in which color and flavor were both 

 considered. In scoring, number 1 was ranked as 100. number 2 

 as 95, and so on, subtracting 5 from the score for each fall of 



