APPLE JUICE EXTRACTION FOR JELLY 



248 



TABLE 5 — Relation of Soluble Solids and Sugar in Heat Extracted Apple 

 Juice as Determined by Abbe Refractoineter, Brix Hydrometer, and 



Gravimetrically. 



Mean difference between Brix and refractometer determinations +0.176 



Mean difference between Brix and gravimetric determinations +0.146 



Mean difference between refractometer and gravimetric determinations — 0.030 



Mean difference between sucrose scale reading on refractometer and total sugars (chemical) + 1.470 



Mean sugar content of total solids in heat extracted apple juice 76.5% 



TABLE 6 — Titratable Acidity and Hydrogen Ion Concentration of 



Extracted Apple Juice and Jelly. Extraction Period 15 minutes at 100° C, 



with Ratio of Apple to Water 3 : 3. 



