I 



Al'l'I.I-: JUICE KXTUALTIOX I'OU .IKIJ.V i>:}!> 



LITERATURE CITED 



1. Alwood, W. B., Davidson, R. J., and Moncure, W. A. 1'. l!)()l-. Tlie 



clieniical ..'oniposition of apples and cider. U. S. Dept. Agr. Bur. of 

 Cheni. Bui. 88. 46 p. 



2. Association of OtHcial Agricultural Chemists. 192.5. Methods of Anal- 



ysis. "Washington, D. C. 



3. ]5aker, G. L. 192G. Jelly strength of pectin jells. Jour. Ind. Eng. 



Chein. 18, 89-93. 



i. Bigelow, W. D., Gore, H. C and Howard, B. J. 1905. Studies on apples. 

 U. S. Dept. Agr. Bur. of Cheni. Bui. 94, 100 p., 5 pi. 



5. Fellers, C. R. and Griffiths, F. P. 1927. Unpublished data. 



6. Fellers, C. R. and Griffiths, F. P. 1928. Jelly strength measurements of 



fruit jellies by the Bloom gelometer. Jour. Ind. Eng. Chem. 20: — . 



7. Mehlitz, A. 1926. The alteration of pectin during the cooking process. 



Cheniie Zelle und Gewebe 12, 3.53-361. 



8. Myers, P. B. and Baker, G. L. 192.5. Fruit jellies. Del. Agr. Expt. 



Sta. Bui. 141 (Annual Report of the Director), 14-19. 



9. Myers, P. B. and Baker, G. L. 1927. Fruit jellies. V, The role of pectin. 



1. The viscosity and jellifying properties of pectin solutions. Del. 

 Agr. Expt. Sta. Bui. 149, 46 p. 



10. Nanji, D. R. and Norman, A. G. 1926. Pectin: Micro-method for the 



determination of methanol and its application to the study of the con- 

 ditions governing the de-esterification of pectinogen. Jour. Soc. Chem. 

 Ind. 4.5, 337-40. 



11. Nelson, E. K. 1926. Pectic acids. Jour. Amer. Chem. Soc. 48, 2412-2414. 



12. Paine, H. S. 1922. Use of pectin in jams and jellies. Amer. Food Jour. 



17, No. 3, 11-13. 



13. Richardson, W. D. 1923. A new instrument for testing glue and pectin 



jellies. Chem. & Met. Eng. 28, No. 12, 3-4. 



14. Shaw, J. K., 1911. Climatic adaptations of apple varieties. Mass. Agr. 



Expt. Sta. Ann. Rep. 23, Part 1, 177-245. 



1.5. Sherwood, S. F. 1928. Use of the refractometer in the analysis of in- 

 dividual sugar beets. Jour. Agr. Res. 36, 41-52. 



16. Sucharipa, R. 1925. Die Pektinstoffe. 188 p. Serger & Hempel. Braun- 



schweig, Germany. 



17. Tarr, L. W. 1923. Fruit jellies. I, The role of acids. Del. Agr. Expt. 



Sta. Bui. 134. 38 p. 



18. Tarr, L. W. 1926. Fruit jellies. Ill, Jelly strength measurements. Del 



Agr. Expt. Sta. Bui. 142. 33 p. 



19. Wlchmann, H. J. 1926. Personal communication. 



