74 MASS. EXPERIMENT STATION BULLETIN 369 



The tenderizing action of cranberries on meats and fowl has been investigated. 

 Apparently no proteolytic enzymes similar to papain are present. The tenderiz- 

 ing action seems due entirely to the acids present. 



An analysis of the pulp or press residue resulting from juice manufacture shows 

 the following percentage composition: moisture 64.0, solids 36.0, ash .30, total 

 acidity 0.23 (as citric acid), pectin 2.9, pH 2.8, together with traces of vitamins 

 A and C. This residue comprises approximately 20 percent of the original weight 

 of the fruit, and is worth saving foi use in cranberry sauce manufacture. 



A study seeking to ascertain the effect of cranberries on calcium ingestion was 

 completed and the results published in American Journal of Digestive Diseases 

 6 (No. 2):116-119, 1939 (Contribution 321). 



Apple Products. (C. R. Fellers and J. A. Clague.) Two products have been 

 studied, canned baked or glazed apples and canned apple slices in syrup. The 

 former study was reported in a paper entitled "Canned Baked Apples," in Canning 

 Age 20 (No. 2):68-70, 82 and (No. 4):179-181, 1939 (Contribution 327). 



Canned sliced apples in syrup, to be used largely as a dessert fruit, have been 

 prepared in many ways. Best varieties are Baldwin, Winesap, Russet, Northern 

 Spy, Rhode Island Greening, and Spitzenburg. A 40° syrup of either sucrose 

 alone or a mixture of 60 percent sucrose and 40 percent dextrose, gave the most 

 favored degree of sweetness. The cooked slices must be treated under vacuum 

 in order to remove tissue gases and make the slices appear cleai and transparent. 

 This product is easily prepared and very acceptable as a fruit dessert. It is not 

 on the market at the present time. 



Vitamin D Studies. (C. R. Fellers, C. F. Dunker, and L. R. Parkinson.) Rat 

 bioassays on approximately 162 samples of vitamin D milk produced and sold 

 in New England during the year showed only one sample seriously deficient, and 

 four slightly deficient in content of vitamin D. Irradiated, fortified, and me- 

 tabolized types of vitamin D milk were examined. 



A series of 18 samples of cod liver oil sold for use in poultry rations was bio- 

 assayed by the A. O. A. C. chick method. The oils sold in Massachusetts con- 

 formed remarkably well to their stated vitamin D guarantees. 



As associate referee of the A. O. A. C. committee on Vitamin D Assays, C. R. 

 Fellers has conducted several cooperative tests with rats and chicks in an effort 

 to standardize the vitamin D assay. One result of this cooperative research has 

 been to reduce the period of assay from 10 to 8 days to reduce the number of 

 feedings of Reference Oil from 5 to 3. 



In studies on scurvy in guinea pigs, it was found that massive doses of vitamin 

 D in scorbutic guinea pigs did not delay the development of symptoms nor did 

 vitamin D aid in maintaining a normal bone-ash content in these animals. 



Antiseptic Action of Acetic Acid. (A. S. Levine.) Investigations have been 

 conducted to determine the effect and action of acetic acid (vinegar) on various 

 food spoilage microorganisms including bacteria, yeasts, and molds. Increasing 

 the hydrogen-ion concentration by the addition of acetic acid lowered the thermal 

 death points of the bacteria studied. Growth of the bacteria was inhibited in 

 nutrient broth adjusted with acetic acid to pH 4.9; the yeast Saccharomyces 

 cereviseae (Lister) did not grow at pH 3.9 in dextrose broth with an acetic acid 

 content of 0.59 percent; and growth of the mold, Aspergillus niger, was inhibited 

 at pH 4.1 in broth containing 0.27 percent acetic acid. The addition of 5 percent 

 salt or 20 percent sucrose altered but little the toxic effect of acetic acid to bac- 

 teria and yeasts. Aspergillus niger grown in flasks seenled to utilize the sugar 

 to produce a more luxurious mold growth during the incubation period. The 

 final acidity of the solution was greater than the initial acidity, thus showing a 

 conversion of the sugar into organic acids. Comparison studies showed that 



