48 BULLETIN 956, U. S. DEPARTMENT OF AGEICULTTJEE. 



SOY BEANS. 



The variety of soy beans used in these tests was the Easy Cook. 

 The beans were closely approaching maturity, as the pods were 

 beginning to turn yellow. After gathering from the field they were 

 placed upon trays and steamed five minutes at 100° C. This softened 

 the pods so that they could be easily shelled by hand. The shelled 



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Fig. 53. — Time-temperature relations for sweet corn (Maine style) in various containers 

 when processed for 1 liour on each of three successive days (the intermittent process) 

 at 100° C. in the boiling-water hath : A, First day ; B, second day ; C, third day ; 

 a. No. 2 tin cans ; 6, No. 3 tin cans ; c, pint glass jars ; d, quart glass jars ; x, tempera- 

 ture curve for water bath ; y, temperature curve for room. The interval between the 

 end of the curves in A and the beginning of the curves in B was 18 hours and 40 

 minutes. The same period of time elapsed between the end of the curves in B and the 

 beginning of the curves in C. 



beans were then placed in the cans and enough 3 per cent brine 

 was added to cover the beans. They were then processed for exactly 

 1 hour on each of three successive days. Figure 54 shows the time- 

 temperature record for the entire period of 72 hours for No. 2 and 

 Xo. 3 tin cans and for pint and quart glass jars. 



