AOS GIBBS AND AGCAOILI. 
Many analyses of oranges grown in various parts of the world 
are to be found in the literature ° and for purposes of comparison 
the analyses of two well-known varieties are given in Table IV. 
TABLE 1V.—Analysis of two varieties of California oranges. 
| California 
Name GAIEQELE | Washington 
a | | ee 
Grams | Grams. 
Weight of one orange_-___________ ee ee ee | 190 | 184 to 375 
Shiels Re Cee ee a 22.1 | 18.6 to 30.3 | 
Juice: | Per cent. | Per cent. 
(SOlidait ee rset a hs Le RRED bad An pa eee arene 11. 40 | 12.40 to 15.20 | 
Sticrose.se 2 setae SE Rep iar aura ee 9.20 | 10.10 to 12.55 
Reducing sugars a: 4 28s See Se 4.90 9.94 to 5.86 | 
GCitriciaci dasa ee ieee eee | Lel o. 066 to 1.68 | 
BOTTLED ORANGE JUICE. 
in order to determine if any special difficulties were to be 
encountered in the preservation -of orange juice, and also its 
quality as a beverage, about 70 bottles, varying in capacity from 1 
liter to 180 cubic centimeters, were filled, sterilized, and stored in 
the laboratory at room temperature, which averages about 30°. 
Sterilization was effected by placing the tightly stoppered bottles, 
the corks being wired, in a tank of water heated to 80°, for 
periods varying from forty-five minutes to two hours, and also, 
in some cases, by filtering through Berkefeld filters and bottling 
in sterile bottles without heating. Sucrose, in amounts varying 
from 5 to 15 per cent, was added to some of the samples 
before bottling. The breakage during sterilization was very 
low, and afterward was nil. In no case was there a failure to 
effect complete preservation. At this time some of the bottles 
have been in storage for two years. 
At intervals during the storage period, bottles were opened, 
analyzed, and the opinion of a number of persons obtained 
regarding the flavor. The analyses are given in Table V 
and were always made upon the clear juice decanted from 
the sediment. These analyses show no changes other than those 
to be expected. The solids and nitrogen show slight decreases 
from the original analyses due to the removal of sediment, the 
sucrose is almost entirely inverted, and the acidity in some cases 
is slightly increased. 
The flavor of the beverage is somewhat bitter; it is agreeable 
° Kénig: Chemie der menschlichen Nahrungs- und Genussmittel. Berlin 
(1903), 1, 842. 
