44s Bulletin T67 



The entire lot of 7 samples were a li^lit weight sirup, the 

 moisture content running- from 47.60 to 38.02 and averaging 

 41.339? • The sucrose is low owing to the high water and invert 

 sugar content, averaging but 49.64, with extremes of 41.28 and 

 54.68%. The invert sugar runs uniformly high and without 

 the extreme variations noted in some of the previous groups. The 

 extremes are 4.60 and 8.81 with an average of 6.38^7 , which, 

 on the moisture free basis, is equivalent to n.03%. The ash and 

 malic acid value data are well above standard. 



Group 13. Inoculated with green molds. The organisms 

 here used are the ordinary green molds frequently seen on stale 

 bread. \\ "bile of common occurrence, they do not grow vigor- 

 ously at low temperatures, hence they are of minor importance 

 Si > far as maple sap is concerned ; but probably no other single 

 group of organisms does so much damage to sirup after it^ 

 manufacture. When introduced into the sap. they seriouslv 

 impaired both the flavor and color of the resulting sirup. 3 out 

 of the 4 samples grading 4 in flavor, corresponding to poor 

 quality, while the color showed a depreciation of over 4 points 

 from the control. The content of invert sugar was also noticea- 

 bly increased. 



