22 
BULLETIN 335, U. S. DEPARTMENT OP AGRICULTURE. 
cream of tartar was recovered, so far as this could be accomplished 
in water solution. These data are presented in a subsequent section 
of this paper. 
Table 4. — Increase of sugar and decrease of acid for certain periods, 1912. 
[Results in grams per 100 cc] 
SANDUSKY, OHIO. 
Date. 
Condition of berries. 
Days 
elapsed. 
Total 
sugar. 
Gain of 
sugar. 
Total 
acid. 
Loss of 
acid. 
Ratio loss 
of acid 
to gain 
of sugar. 
Acid-su- 
gar ratio 
in ripe 
fruit. 
Concord : 
Sept. 4 
Nearlv all colored. . . 
8.60 
15.92 
10.38 
16.77 
} 7.32 
/ 1.91 
\ .95 
r 9 19 
| 0.96 
} ■« 
1:7.6 
1:7.6 
Oct. 16 
42 
1:16.7 
Catawba: 
Sept. 17 
Partly colored 
Nov. 4 
Not fully ripe 
48 
} 6.39 i 
1: 13 
CHARLOTTESVILLE, VA. 
Delaware: 
Aug. 2. . 
Aug. 30. . 
Concord: 
Aug. 2... 
Aug. 30. . 
60 per cent colored. 
Fully ripe 
60 per cent colored. 
Fullyripe 
28 
13.08 
25.78 
5.16 
15.21 
10.05 
1:10 
1: 6.1 
1:37.3 
COMPOSITION OF THE WHOLE FRUIT. 
A portion of each fruit sample used for the juice analysis in 1912 
was taken to make a fairly complete analysis of the whole fruit used 
for the acid-sugar investigation. The method followed in taking and 
handling the samples for this work has been given with sufficient 
detail under "Sources and preparation of samples.' ' 
The apparent irregularity in the increased content of cream of 
tartar as the fruit matured and the fact that crystals of this salt 
are deposited in the fruit during ripening first suggested the com- 
plete exhaustion of the organic salts from the berries. Then the 
further considerations as to whether the total weight of acid present 
in the fruit really decreased during ripening or was simply reduced 
in percentage by reason of the influx of sap and by the formation 
of sugar in the fruit was a point requiring investigation. This latter 
question was suggested by some critical discussion of the results 
obtained in 1911, during which it was pointed out by colleagues in 
the Bureau of Chemistry that it had not been definitely shown that 
acid was eliminated during ripening, though this appeared from 
the results to be the case. This discussion led the authors to include 
in the work for 1912 determination of the volume in cubic centi- 
meters, the specific gravity, and the exact weight in grams, of 100 
berries from the composite sample taken for the juice analysis. 
There was also concluded a fairly complete ash analysis of a portion 
