78 MASS. EXPERIMENT STATION BULLETIN 378 



The injury due to galactose seems to persist in rats after they have 

 been transferred to rations containing none of this sugar. The blood sugar 

 returns to normal within a few hours after the ration change is made. 

 The apparent lag in the galactose injury must be due to slow diffusion 

 from eye fluids. The extent of this lag is being investigated by discon- 

 tinuing the galactose ration at four-day intervals on a series of rats from 

 the same litter. 



6. The InHuence of Different Salt Mixtures on the Utilization of Lactose. 

 (H. S. Mitchell and A. W. Wertz.) Preliminary evidence indicates that 

 the amount and type of mineral elements in a ration may influence the 

 rate of breakdown and absorption of lactose. Two commonly used salt 

 mixtures seem to have slightly different effects. Experiments in progress 

 are designed to study the effect of the type and amount of salt mixture on 

 the growth, blood sugar, diarrhea, and lenticular change of rats fed a 60 

 percent lactose ration. 



DEPARTMENT OF HORTICULTURAL MANUFACTURES 

 W. W. Chenoweth in Charge 



Cranberry Research. ( C. R. Fellers and A. S. Levme.) Further study 

 has shown tliat dextrose can be substituted for approximately one-third of 

 the sucrose in canned cranberry sauce with no loss in quality. This find- 

 ing should result in savings of about $45,000 on the canned cranberry 

 sauce packed in Massachusetts alone. 



Preliminary studies on cranberry seed oil show it to be a bland sweet 

 oil containing approximately 200 U. S. P. units of vitamin A per gram 

 as well as some antirachitic substance. Ursolic acid, a constituent of 

 cranberry skins, was found to be entirely non-toxic to laboratory animals 

 and men. Ursolic acid is a good emulsifying agent and may prove useful 

 in certain food preparations. 



Disintegration of cranberry waste (skins and seeds) in a hammer mill 

 gives a finely divided mass which can be put back into the sauce to 

 increase the yield. Since the pulper waste constitutes from 5 to 9 percent 

 of the weight of the cranberries, recovery of this pectinous waste and its 

 use in canned cranberry sauce should prove of marked economic interest. 

 The percentage analysis of the disintegrated pulp showed: protein 11, 

 fat and wax 20.3, nitrogen free extract 38.5, fiber 26.6, ash 2.5, and pectin 

 (alcohol precipitate) 21.7. 



Apple Products Including Apple Juice. (C. R. Fellers, A. S. Levine, 



W. A. Maclinn.) Except for the baking trade, canned apples have not 

 been widely used by the consuming public. In a previous study {Cannw.:^ 

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

 described for packing canned baked or glazed apples. As a result of this 

 study, several canners are now successfully packing this product. 



Apple rings or sliced apples in syrup were extensively studied during 

 the past year. In order to obtain good clearing and syrup penetration 

 into the tissues, it was necessary to vacuumize the carefully cooked slices. 

 The sugar hardens the fruit and a very acceptable apple dessert is thus 

 obtained. A 40 percent sugar syrup consisting of 2 parts of sucrose to 1 

 of dextrose gave excellent results. The canned products retain tlieir color 



