14 BULLETIN 1328, U. S. DEPARTMENT OF AGRICULTURE 
Standard-jelly tests on pectin 5 and 6 were next made, using 0.5 
per cent of acid, 0.25 per cent of pectin, and various quantities of 
sucrose. The water was either increased or decreased, so that the 
final jelly weighed about 50 grams. The results are noted in Table 16. 
TABLE 16.—Effect of variation of sucrose on consistency of jelly (acid and pectin 
nearly constant) 
Sample No. Sucrose Consistency Sample No. Sucrose Consistency 
Pectin 5: Per cent Pectin 6: Per cent 
eee ee 40.0 | Sirup. [item teen eee eee 35. 6.| Sirup. 
7 a gia TS a a 43.5 | Fair jelly. Dope s Ne aT 39. 1 | Do. 
Srna 4 2h od tm 48.9 | Good jelly. Sin crag ne pee 43.5 | Barely jellied. 
ES A A Te EM bane Do. 412 Wap eae 46.8 | Fair jelly. 
5 dee ess 54. 9 Do. Oe er PE 50.0 | Good jelly. 
Gee een eee 62. 5 Do. Ofna e eae ss Layal Do. 
yeas moe See ee 63. 2 Do. (AL Serene 56. 0 Do. 
ee POS 64. 0 Do. ARR otha a 60. 0 Do. 
Osshi Fe ee 65.3 | Fair jelly. (Se EG Ce 8 Carer 65.3 | Fair jelly. 
TD Rit see 2 ae 66. 0 Do. 1) Ek. ES Soe cee. Cee 68. 0 Do. 
I pale Tote eae ele 68. 6 Do. ‘ HN, 2 eee SE re 70.6 | Barely jellied. 
1 Bae nl og 3 74.5 | Very viscous sirup. 2 fo Peas eile 74.5 | Very viscous sirup. 
1 1 ee eg ee SE 80. 0 Do. 
Ie 55k e 76. 9 Do. 
Further tests were made with pectin 6, increasing the quantity of 
pectin. The results are shown in Table 17. 
TasLe 17.—Effect of variation of pectin and sucrose on consistency of jelly (acid 
nearly constant) 
Sample No.| Pectin | Sucrose Consistency Sample No.! Pectin | Sucrose Consisteney 
Per cent | Per cent Per cent | Per cent 
1 0. 43 40.0 | Sirup. 12 0. 60 69.4 | Very viscous sirup. 
2 43 43.5 | Barely jellied. 13 a 40.0 | Sirup. 
3 . 43 46.8 | Good jelly. 14 ih 41.6 | Good jelly. 
4 - 43 62.5 Do. 15 Sue 52.5 | Fair jelly. 
5 .43 64.0 | Fair jelly. 16 SY 64.0 | Barely jellied. 
6 . 43 68.0 | Very viscous sirup. ie . 93 34.8 | Sirup. 
Ch . 60 38.3 | Sirup. 18 - 93 36. 7 Do. 
8 . 60 40.8 | Good jelly. 19 . 93 40.9 | Good jelly. 
9 . 60 46.8 Do. 20 . 93 42.1 Do. 
10 . 60 51.4 Do. 21 LY 37.5 | Sirup. 
1l . 60 57. 1 | Barely jellied. 
The results in Table 16 show that the jellies produced were good 
when they contained between 50 and 65 per cent of sucrose, but the 
consistency of jellies having more or less than these proportions was — 
poor. If the percentage of pectin is gradually increased to 0.93, the 
proportion of sugar necessary for good jelly decreases to about 41 per 
cent as a lower limit and to about 52 per cent as an upper limit. 
(Table 17.) 
The results of varying all three of the jelly constituents in pectin 6 
are given in Table 18. Increasing the acid or pectin within reason- 
able limits above those noted in the tables will not decrease the pro- 
portion of sugar required. With a definite ee of pectin there 
is only a small decrease in sugar as the acid is increased. : 
