FACTORS INFLUENCING QUALITY. 



95 



mination there has been a much larger increase than was noted be- 

 tween the sirups made from first and middle runs. 



In the third part of the table, the figures for first and last runs are 

 given and show that there is a material difference in the color of these 

 runs in some individual cases, and the average shows a change from 

 7 + to 9. The per cent of ash has increased from 0.96 to 1.08, but 

 in this case the insoluble ash does not show the same relative increase, 

 being only 0.02 per cent. The lead number has risen from 2.70 to 

 3.14 per cent and the malic acid value from 0.99 to 1.05. With the 

 exception of insoluble ash and the malic acid value all of the determi- 

 nations show a greater increase than in the two other comparisons. 

 It is clearly shown, however, that the sap run has a decided effect 

 on the total ash and the malic acid content of the maple sirup, the 

 latter being shown by the increase in the lead number as well as by 

 the malic acid value. As regards taste, there is not much difference 

 between the first and middle runs, but between the first and last 

 runs the change is marked. 



EFFECT OF CLEANSING ON THE COMPOSITION OF SIRUP. 



Samples of sirup were collected before the addition of milk or white 

 of egg and again after adding these cleansing agents and skimming. 

 The results are tabulated in the following table: 



Composition and color of maple sirup as affected by cleansing agents. 



a Determinations made by T. C. Trescot. 



These data show but little difference in the amounts of ash, 

 insoluble ash, lead number, and malic acid value. The protein in 

 two out of three cases shows a slight percentage increase. The 

 average color is the same in both cases, but the individual samples 

 show that the addition of these cleansers lightened two samples and 

 darkened four, while four remained the same. It is thus seen that 



