EFFECTS OF BROWN-ROT FUNGUS UPON PEACH 
73 
Fehling's solution upon hydrolysis with dilute hydrochloric acid. The 
samples were prepared for analysis by slicing as thinly as possible with 
a sharp knife and then chopping up the slices. Inasmuch as all 
determinations were related to original wet weight, care was taken 
that none of the pulp or juice was lost. 
For pentosan determinations the chopped-up peach pulp was washed 
directly into half liter Erlenmeyer flasks and distilled immediately. 
Pentosan determinations were made according to Tollens's phloroglucid 
method (8) and the phloroglucid was calculated as pentosan according 
to Krober's (8) tables. Methyl-pentosan determinations made on 
portions of a number of peaches according to EUett and Tollens's (9) 
method, showed the presence in the peach-pulp of substances yielding 
methyl-fuifurol when boiled with hydrochloric acid. The amount, 
however, was so small that it was not considered worth while to de- 
termine it in all the samples. 
The samples for acid determination were washed into 250 cc, 
Erlenmeyer flasks with 100 cc. of water and heated nearly to boihng 
for one hour. The mixture was then transferred to 250 cc. volumetric 
flasks which were filled to volume with water and allowed to stand 
with frequent shaking for one week. Toluol was added to prevent 
the action of micro-organisms. At the end of a week the solutions 
in the flasks were again made up to volume, filtered, and two 50 
cc. portions of the filtrate titrated against standard potassium hydrox- 
ide. The acidity of the samples was calculated from these data in 
cc. normal acid per 100 g. original wet weight. 
The samples in which the sugar determinations were made were 
washed into 250 cc. volumetric flasks with 70 per cent alcohol. 
About a gram of calcium carbonate was added to neutralize the acidity. 
The flasks were filled up to volume with alcohol and allowed to stand 
with frequent shakings for one week. At the end of this time the 
solutions were again made up to volume, filtered, and 200 cc. of the 
filtrate pipetted into beakers. The alcohol was driven ofif and the 
residue washed into volumetric flasks with water. The solution was 
cleared with neutral lead acetate, made up to the original volume and 
filtered. The excess lead was precipitated as oxalate, by adding 
sodium oxalate. The solution was again filtered and the amount of 
reducing sugar determined in the filtrate, using AUihn's modification 
of Fehling's solution (8) . The copper was determined by direct weigh- 
ing of the cuprous oxide and the dextrose calculated according to 
