34 BULLETIN 196, U. S. DEPARTMENT OF AGRICULTUEE. 



Effect of varying degrees of sirup on apricots and the "cut-out" sirup — Continued. 



Density of sirap 



Gross 



Weight of 



Weight Of 



Weight of 



Brix 



Reduc- 



Sucrose. 



Acidity. 



(degrees). 



Weight. 



contents. 



fruit. 



sirup. 



reading. 



mg sugar. 



2. Roval apricot; 



















weight of fruit, 550 



















grams; examined 



















July 2, 29, 1913, and 













Grams 



Grams 



Grams 



Jan. 20, 1914: 



Grams. 



Grams. 



Grams. 



Grams. 



Degrees. 



per 100 cc. 



per 100 cc. 



per 100 cc. 





( 995 



855 



530 



325 



9.8 



4.75 



0.00 



1.18 



Water 



I 990 

 990 



850 

 850 



590 

 520 



260 

 330 



10.2 



8.7 



4.75 

 4.74 



.24 

 .97 



1.28 





1.01 





f 975 



&35 



510 



325 



13.6 



5.00 



4.75 



1.26 



10 



\ 970 

 970 



830 

 830 



565 

 610 



265 

 220 



14.4 

 14.3 



5.00 

 6.54 



5.70 

 2.67 



1.27 





1.36 





( 1,010 



870 



540 



330 



17.8 



5.00 



9.26 



1.19 



20 



\ 1,010 

 [ 1,005 



870 

 865 



555 

 550 



335 

 315 



17.0 

 17.3 



5.00 



8. .55 



8.20 



3.78 



1.17 





1.27 





( 1,045 



905 



525 



380 



22.5 



5.25 



13.30 



1.18 



30 



\ 1,040 

 I 1,025 



900 



885 



535 

 590 



365 

 295 



22.4 

 22.3 



6.00 

 10.70 



12.36 

 6.48 



1.18 





1.32 





f 1,055 



915 



505 



410 



26.8 



8.50 



14.73 



1.13 



40 



\ 1,055 



915 



585 



330 



26.2 



8.50 



12.83 



1.13 





1 1,045 



905 



580 



325 



27.4 



14.82 



7.45 



1.19 





f 1,065 



925 



510 



415 



30.0 



8.50 



19.47 



1.11 



50 



< 1 065 



925 



540 



385 



30 6 



9 25 



16 39 



1 13 





I 1,060 



920 



540 



380 



32.2 



17.91 



10.26 



1.20 





f 1,075 



935 



490 



445 



37.3 



5.00 



28.50 



1.04 



60 



\ 1,070 



930 



510 



420 



35.8 



7.50 



23.75 



1.18 





[ 1,065 



925 



545 



380 



35.5 



21.52 



9.33 



1.32 



Ripe fruit, 10 



980 



840 



465 



375 



14.20 



4.00 



7.84 



.79 



Green fruit, 10 



980 



840 



460 



380 



13.40 



4.75 



4.99 



.88 



Prime ripe, 30, 560 



















grams 



1,045 



905 



505 



400 



24.50 



8.25 



13.06 



.60 



Laboratory ripened, 



















30, 560 grams 



1,040 



900 



550 



350 



21.80 



.5.50 



10.92 



.86 



Average weight and composition of the sirup in canned apricots, and the variations above 



and belov) the average. 



Grade of fruit and 

 density of sirup (de- 

 grees). 



Gross 



Weight of 



Weight of 



Weight of 



BrLx 



Reduc- 



Sucrose. 



weight. 



contents. 



fruit. 



sirup. 



reading. 



mg sugar. 













Grams 



Grams 



Grams. 



Grams. 



Grams. 



Grams. 



Degrees. 



per 100 cc. 



per 100 cc. 



1,043 



903 



485 



418 



24.1 



2.86 



18.06 



1,095 



955 



510 



445 



26.8 



3.75 



20.66 



1,020 



880 



450 



390 



21.4 



2.2.5 



16.39 



1,023 



883 



465 



418 



20.7 



3.47 



13.65 



1,050 



910 



485 



435 



23.2 



4.50 



15.44 



1,010 



870 



450 



410 



18.6 



2.50 



12.39 



992 



852 



465 



387 



15.6 



2.46 



9.21 



1,045 



905 



570 



460 



17.4 



3.50 



10.21 



960 



820 



390 



335 



13.5 



1.50 



6.65 



999 



859 



503 



356 



14.1 



2.44 



9.90 



1,020 



880 



565 



420 



17.0 



2.75 



10.45 



950 



810 



450 



315 



11.5 



2.23 



5.94 



965 



825 



448 



377 



11.0 



2.17 



5.16 



1,000 



860 



480 



400 



15.3 



2.75 



9.03 



945 



805 



410 



350 



8.2 



1.25 



2.66 



Acidity. 



Extra 40° sirup: 



Average 



Highest 



Lowest 



Extra standard, 30°: 



Average 



Highest 



Lowest 



Standard, 20°: 



Average 



Highest 



Lowest 



Seconds, 10°: 



Average 



Highest 



Lowest 



Water-packed: 



Average 



Highest 



Lowest 



Grams 



per 100 cc. 



0.65 



.83 



.53 



.64 

 .73 

 .52 



.70 



1.02 



.53 



The apricot does not hold its form or clear-cut outline in the can as well as many 

 other frxiits. The pieces soften more or less, resulting in loss of shape and a tendency 

 to pack together, especially if well ripened. The fill on the cut-out does not vary 

 very much with the degree of sirup. If the can has been well filled, it should cut 

 out about two-thirds full, though the variation between cans of the same dejTee of 

 sirup may be as great as between the fill of different degrees. The waste in packing 



