
SOFT RESINS IN SULPHURED AND UNSULPHURED HOPS. 17 
two years it was more rapid, with a consequent increase in the ester 
value. 
_ The saponification value gradually increased after the first year of 
storage. The iodin value likewise increased after the first year, 
although during that year it diminished somewhat, but during the 
second year it increased rapidiy, indicating thereby that the unsatu- 
rated compounds formed in the soft resins also increased rapidly, and 
they remained fairly constant after this point was reached until the 
close of the third year. 
Figure 10 shows the various values as found in the unsulphured 
hops in open storage. The acid value diminished slightly during the 
first year and in- 
creased each year 
thereafter. The es- 
ter value increased 
sightly during the 
first year, quite rap- 
idly during the sec- 
ond year, and re- 
mained constant 
during the third 
year, esterification 
in this sample prac- 
tically keeping pace 
with the formation 
of free acids through- 
out the storage 
period. Thesaponi- 
fication value, which 
decreased slightly 
during the first year of storage, increased during the second and third 
years. The iodin value decreased slightly during the first year, in- 
creased rapidly during the second year, and slightly during the third 
year, indicating thereby that the unsaturated compounds in the soft 
resins remained fairly constant during the first year, increased rapidly 
during the second year, and were fairly constant during the third 
year of storage. 
The relations of these various values may be briefly summarized as 
follows: 
330 




Ze 
YEARS 1 STORAGE 
Fic. 10.—Curves showing the correlation of chemical values of the soft 
resins in unsu!phured hops in open storage. 
(1) A change took place in some of the components of the soft resins of the hops, 
indicative of a marked rearrangement in these compounds during the period that 
elapsed between picking the hops and the end of one year of storage. 
(2) This change was most pronounced in the hops in cold storage, irrespective of 
treatment at the dry kiln. However, on comparison, the unsulphured hops showed 
the greatest change. 
