i58 Bulletin i<>~ 



The moisture content of the three sirups varied from 36.67 

 to 33.67, averaging 35.02%. 



The sucrose content was quite uniform and averaged 60.42' < . 



The invert sugar percentages were 1.88, 0.99 and 0.81. 

 averaging i.239r. These figures are low enough to indicate 

 that, although the contaminating organisms were very abundant, 

 bacterial counts showing over 11,000,000 per cc. they were rela- 

 tively inactive as producers of invert sugar from sucrose. As has 

 been stated the color of the sirup was most seriously affected. 



Both the total and insoluble ash contents as well as the 

 malic acid values were above standard. 



Summary of Averages Secured on the Sundry Groups Dis- 

 cussed 



Table 34 displays the averages of the individual analyses 

 of the several sirups examined, in the order previously discussed, 

 together with the average for the 128 samples. The differences 

 in physical characteristics and chemical composition are indicated 

 in the original material and the moisture- free basis portions of 

 the table. 



The color averages j.^. corresponding closely to first grade. 

 The darkest color was obtained in the samples located in the 

 "sour sap, kept" group. This group also showed the highest 

 depreciation from the control as regards color. The lightest 

 color was secured in samples grouped under the captions "tin 

 buckets" and "control." 



The flavor averages 2.9, corresponding to a quality just be- 

 low medium. The finest flavor was obtained in samples grouped 

 under the term "tin buckets" and "control" rating as 1 and 1.4 

 respectively, the poorest sample in this respect was located in 

 the group denominated "last run, sour," which included several 

 buddy sirups. Excluding the samples rating- 5 and 6 in flavor 

 (buddy) from the color and fla-or averages, the average color 

 and flavor figures thus revised for the remaining 116 samples are 

 7.? and 2.6 respectively, equivalent to an average score of 719. 



