CHEMISTRY OF THE APPLE—SOUND AND PITTED. 



45 



The moisture is slightly less in the pitted apple, the organic matter a little higher, and the 

 ash slightly in excess. The malic acid is also reduced, but there is no striking difference in chemical 

 composition. 



Next, a clean and a pitted apple of the Lord Wolseley variety were taken from the same tree 

 at the Burnley Horticultural Gardens for analysis. Apples of the same variety and from the same 

 tree were also obtained from Bacchus Marsh, and the clean and pitted portions only submitted to 

 analysis. 



Table X. — Analysis of Clean and Pitted Lord Wolseley Apples (from Burnley 



Horticultural Gardens). 





Clean. 



Pitted. 



Weight of Apple 



Moisture, Water Oven at 112° 0. 



Moisture, Vacuum at 70° C. . . 



Total Acidity (as Malic Acid) per 100 c.c. of Juice 



Total Acidity (as Malic Acid), per cent, of whole Apple . . 



Tannin (Zinc Sulphate method) per 100 c.c. of Juice 



Tannin (Zinc Sulphate method) per cent, of whole Apple 



274-62 grms. 

 87 *34 per cent. 

 86-84 



•77 M 



•647 



•074 „ 

 •062 M 



277-75 grms. 

 85-41 per cent. 

 85-04 ,, • 

 •73 



•600 ,, 

 •106 „ 

 •087 „ 



Table XI. — Analysis of Clean and Pitted Portions only of Lord Wolseley Apples (from 



Bacchus Marsh). 





Percentage of Whole Amount Taken. 





Clean Only. 



Pitted Parts Only. 



Extract at 100° C. . . 

 Total Ash . . 



N 



Alkalinity of Ash in c.c. of — Acid per 100 grms. of Apple 

 Total Acid (as Malic) 



Volatile Acid (as Acetic) (Steam Distillation) 

 Cane Sugar 



Total Reducing Bodies (before Inversion) 



11-84 

 0*271 



20-05 



0-71 

 0-048 

 2-91 

 7*25 



12-46 

 0-352 



35-08 



0-54 

 0-048 

 2-39 

 8-07 



If a comparison is made between the constituents of the clean and pitted portions of the 

 same variety of apple, at the same stage of ripeness, it is found that in the pitted portion there is 

 less moisture, the total ash is slightly larger, the malic acid is also slightly less, while the amount of 

 cane sugar and reducing bodies combined is practically the same. Tannin was determined in the 

 entire apple, and found to be slightly in excess in the pitted. 



The juice of the apple, in clean and pitted, was also determined, with the following 

 result : — 



274*62 grams of clean apple gave 195 c.c. of juice. 

 277*75 grams of pitted apple gave 195 c.c. of juice. 



Since a larger quantity of the pitted apple than the clean was required to yield the 

 same amount of juice, there is, therefore, slightly less juice in the pitted than in the clean 

 apple. 



