18 BULLETIN 1323, U. S. DEPARTMENT OF AGRICULTURE 
(34) Hunt, C. H. 
A method for preparing pectin. In Science (1918) 48: 201-202. 
(35) Johnstin, Ruth, and Denton, M. C. 
The relation of alcohol precipitate to jellying power of citrus pectin 
extracts. In Ind. Eng. Chem. (1923) 15: 778-780. 
(36) LlPPMANN, E. O. VON. 
Die Chemie der Zuckerarten (Aufl. 3) 2: 1602-1616. Braunschweig 
(1904). 
(37) McNaie, J. B. 
The consistency of pectin gels. In Jour. Phys. Chem. (1916) 20: 
633-639. 
(38) Magoon, C. A., and Caldwell, J. S. 
A new and improved method for obtaining pectin from fruits and 
vegetables. In Science (1918) 47: 592-594. 
(39) Oden, Sven. 
Studien liber Pektinsubstanzen, 1. In Intern. Z. physik. chem. 
Biol. (1917) 3:71-93. 
(40) Parloa, Maria. 
Canned fruit, preserves and jellies: Household methods of preparation. 
U. S. Dept. Agr., Farmers' Bull. 203 (1905). 31 pp. 
(41) Poore, H. D. 
Effect of dialysis on direct crystallization of citric acid from lemon 
juice. In Ind. Eng. Chem. (1923) 15: 775-778. 
(42) RlPPERTON, J. C. 
Application of the principles of jelly making to Hawaiian fruits. 
Hawaii Agr. Exp. Sta. Bull. 47 (1923). 24 pp. 
(43) Schryver, S. B., and Haynes, Dorothy. 
The pectic substances of plants. In Biochem. Jour. (1916) 10: 
539-547. 
(44) Singh, Lah. 
A study of the relation of pectin and acidity in jelly making. In 
Ind. Eng. Chem. (1922) 14: 710-711. 
(45) Sucharipa, R. 
Experimental data on pectin-sugar-acid gels. In Jour. Assoc. 
Official Agr. Chem. (1923) 7: 57-68. 
(46) 
Protopectin and some other constituents of lemon peel. In Jour. 
Amer. Chem. Soc. (1924) 46: 145-156. 
(47) Tanret, — . 
Chimie organique. — Sur quelques principes immediats de l'encorce 
d'orange amere. In Compt. rend. (1886) 102 : 518-520. 
(48) Tarr, L. W. 
Fruit jellies. I. The role of acids. Del. Agr. Exp. Sta. Bull. 134 
(Tech. No. 2) (1923). "38 pp. 
(49) Thorpe, Sir Edward. 
A dictionarv of applied chemistry, vol. 2, p. 746. New York (1912). 
(50) Tollens, B. C. G. 
Kurtze Handbuch der Kohlenhydrate (Aufl. 3), p. 242. Leipzig (1914). 
(51) Tutin, Frank. 
Behavior of pectin toward alkalies and pectase. In Biochem. Jour. 
(1921) 15:494-497. 
(52) 
A note on the hydrolysis of pectin. In Biochem. Jour. (1923) 17: 
83. 
(53) 
Pectin and its hypothetical precursor, "Propectin." In Biochem. 
Jour. (1923)17:510-529. 
(54) United States Patents: 
1,087,714 (1913). Food product consisting of a jelly base. 
1,082,682 (1913). Food product. 
1,235,064 (1917). Electro osmotic purification of gelatinous sub- 
stances. 
1,235,666 (1917). Jelly-making product and process for producing 
same. 
1,304,166 (1919). Food product and its method of manufacture. 
1.365.000 (1921). Food product. 
1.365.001 (1921). Food product and process of making same. 
