RIPENING AND PICKLING OF CALIFORNIA OLIVES. 9 



METHODS OF EXAMINATION. 



When received at the laboratory the olive samples were immedi- 

 ately examined for color, and, if analysis could not be begun without 

 delay, they were sent to a cold-storage warehouse and stored at about 

 34° F. until wanted. A slight increase in color was sometimes evi- 

 dent after such storage. 



The laboratory methods of examination, as finally adopted, were 

 as follows: 



PHYSICAL EXAMINATTON. 



Record the following: Color, flavor (if pickled), and ease of cleav- 

 age of the pulp from the pit ; average short diameter in sixteenths 

 of an inch, measuring 50 or 100 olives ; number of olives per pound ; 

 percentage by weight of pits. 



PREPARATION OF SAMPLES FOR CHEMICAL ANALYSIS. 



If pickled, pour off the brine and dry the olives with a towel. 

 Reserve the brine for determination of salt. Count out 1 pound of 

 olives, recording the number. Remove the pits with a cherry pitter. 

 Scrub the pits with a brush, dry with a towel, and weigh moist, giv- 

 ing percentage of pits. Pass the flesh of the fruit twice through a 

 meat grinder,^ and receive in an evaporating dish. Weigh out sam- 

 ples immediately, stirring thoroughly with a spoon before removal 

 of each portion. If desired to analyze the pits, air dry them in a 

 warm place, weigh, and grind as fine as possible in a drug mill. 



CHEMICAL ANALYSIS OF FLESH. 



Solids. — Weigh out approximately 10 grams in a 2-inch lead cap- 

 sule containing a teaspoonful of recently ignited sand and a short 

 glass stirring rod. Mix intimately and dry in the water oven, which 

 requires from 5 to 7 hours. 



Ether extract. — The material in the lead capsule, including the stir- 

 ring rod, is crushed and brushed into the inner tube of a Knorr fat 

 extractor, prepared with an asbestos mat about ^ inch thick, pre- 

 viously washed with alcohol and ether, and dried. Cut up the cap- 

 sule and add to the tube. Extract for about 12 hours with anhydrous 

 ether. Remove the inner tube, let the ether evaporate, grind up the 

 contents in a mortar, return to the tube, and continue extraction for 

 4 hours longer. Dry the oil to constant weight in the water oven, 

 avoiding undue heating. Periods of from ^ to 1 hour are sufficient. 



Protein {Ny^6.25). — Weigh out about 10 grams into a 9 cm. filter 

 paper, folded into a cone and placed in a wide-mouth weighing bottle. 

 Transfer the paper and sample to the Kjeldahl flask, and determine 



* As the skin of the olive is rather tough, the grinder used must be provided with sharp 

 cutting knives. 



130996°— 19 2 



