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lion in Biochemical Oxygen Demand. Improper handling results in odor 

 and insect nuisances. 



In cooperation with the State Board of Health, memoers of our 

 Laboratory have demonstrated the v-alue of rapid yeast fer;aentation 

 as a lov/ cost, preliminary trecatment for screened liquid wastes. 

 Fermentation will convert tvo-thirds of the soluble soliis to volatile 

 substances, at the same time precipitating colloidal material to yield 

 a clear effluent. The yeast sediment from this treatment may be com- 

 bined with the peel for drying, and the clear effluent may be diluted 

 with vra.ter for use in irrigation, or it may be miiced viith domestic city 

 sewage for treatment by standardized sei-.^age treating methods. 



In disposing of the solid cannery residues, an average cost of 

 twenty-five cents a ton for hauling and burying in remote localities 

 would represent a total ex]pense of $30,000.00 per year. This material 

 may be used in fresh condition for cattle feed. It may be converted 

 to ensilage by grinding and thoroughly mixing v;ith chopped cereal hays; 

 and it may be ground for application to the soil as humus fertilizer. 

 It may also be reduced by chemical treatment, or fermentation, for use 

 as humus. Various constituent products, such as fixed and essential 

 oils, pectin or naringin (bitter gluccside), may be recovered. 



After stvi.dying humus and feed markets, fuel costs a-nd other 

 local conditions, members of our La.boratory '.vho lia.ve worked upon this 

 problem have concluded that, at present, application to groves for 

 humus and conversion to feed by ensiling or drj^ing are the most feas- 

 ible methods for utilizing large quantities of Texas gre.pefruit cannery 

 residues. 



A fevr years ago we investigated the prepara ' .n of wines and 

 brandies from citrus fruits, and prepared sound "Sherry" and "Sauterne" 

 types, and other wines. The flavors differ from those of grape v/ines 

 and brandy, and production costs '.-ould proba.bly be higher. Ive have 

 preserved grapefruit and orange ju.ices by quick freezing, with ex- 

 cellent results. Hov/ever, commercial developments in this field do 

 not appea.r to be promising, except in instances where market outlets 

 a^re established in advance. Marmalade, spiced pulp butters, a.nd 

 candied fruits have been successfully prepared from citrus and other 

 fruits, and these products offer promise for commercial production under 

 suitable conditions. 



!?uture work in our Laboratory, in relation to citrus products, 

 v;ill include continuation of our stiidy of low cost methods of dispos- 

 ing of citrus wastes, the demonstration of methods for improving the 

 quality of canned juices, and encouragement of com.nercia.1 development 

 of grapefruit ca.rbonated beverage bases, and blends of citrus and other 

 Juices. Blends of grapefruit juice with orange and '^'ith carrot juices 

 have excellent flavor. The carrot blend may be seasoned v/itli salt, 

 celery and spice as a cocktail, or flavored with essential oil as a 

 be^'-erage. 



