CITRUS PECTIN ee 
(54) Unitep States Patents—Continued. 
1,380,572 (1921). Process of producing pectin. 
1, 385, 525 (1921). Process of extracting pectin. 
1,386,224 (1921). Production of pectous substances. 
1,393,660 (1921). Pectous material and process of making the same. 
1,398,339 (1921). egies making jams, jellies, and marmalades of 
ruits. 
1,410,920 (1922). Pectic substance and process of making the same. 
(55) VAUQUELIN, — 
Mémoire sur l’acide pectique et la racine de la carotte (Daucus 
carota Linn. ombellif.). Zn Ann. chim. phys. (1829) 41 (ser. 2): 
46-61. 
(56) WeisBerRG, M. J. 
Nouvelles contributions 4 l'étude des matiéres pectiques de la bet- 
terave; leur influence dans l’analyse et leur marche dans la fabri- 
cation. Communication au 2e Congrés international de sucrerie 
et des industries de fermentation. Jn Bull. lVassoc. chim. sucr. 
dist. (1907-1908) 25: 902-912. 
(57) WicHMANN, H. J. 
Report on determination of pectin in fruit and fruit products. In 
Jour. Assoc. Official Agr. Chem. (1922) 6: 36; (1923) 7: 107-112. 
(58) Wiceers, A., and HusEMANN, THOMAs. 
Jahresbericht tiber die Fortschritte der Pharmacognosie, Pharmacie 
und Toxicologie (1866) 1 (Neue Folge): 132. Gdéttingen (1867). 
(59) WiLtHEeLMs, Armand. 
Beitrage zur Kenntnis der Pektinsubstanzen. In Z. Ver. deut. 
Zuckerind (Technical Teil) (1909) 59 (Neue Folge 46): 895-915, 
(60) Witt, R. T. 
Some phases of the citrus by-products industry in California. In 
Ind. Eng. Chem. (1916) 8: 78-86. 
(61) Zouurr, H. F. 
Some constituents of the American grapefruit (Citrus decumana). 
In Ind. Eng. Chem. (1918) 10: 364-374. 
SUPPLEMENTARY BIBLIOGRAPHY 
Baker, G. L. 
1926. JELLY STRENGTH OF PECTIN JELLS. Ind. Eng. Chem. 18: 89-93. 
Beuu, J. C., and WIEGAND, E. H 
1925. EXTRACTION AND CLARIFICATION OF PECTINOUS FRUIT JUICES. Oreg. 
Exp. Sta. Cire. 63. 12 pp. 
Carré, M. H 
1925. THE RELATION OF PECTOSE AND PECTIN IN APPLE TISSUE. Biochem. 
Jour. 19: 257-265. 
CHARPENTIER, J. 
1924. SUR LES PECTINES RETIREES DU CELERI-RAVE, DES TUBERCULES DE 
STACHYS TUBERIFERA, ET DE L’ECORCE D’ORANGE AMERE. Bull. 
Soc. Chim. Biol. 6: 142-156. 
CrawForp, S. L. 
1924. PECTIN FREED FROM PROTEIN AND STARCH. U.S. Patent 1,507,338. 
Davipson, GLENN. 
1925. METHOD OF MANUFACTURING PECTOUS EXTRACTS FROM FRUITS AND 
VEGETABLES. U.S. Patent 1,528,469. 
Dorez, W. H. \ 
- 1926. THE COMPOSITION OF PECTIN. Jour. Amer. Chem. Soc. 48: 232-236. 
Doveuas PecTIN CORPORATION. 
1923. IMPROVEMENTS IN THE MANUFACTURE AND USE OF A JELLIFYING 
PropucT. British Patent 214,957. 
Exruicno, Freiix, and SOMMERFELD, R. V. 
1926. DIE ZUSAMMENSETZUNG DER PEKTINSTOFFE DER ZUCKERRUBE. Bio- 
chem. Zeit. 168: 263-323. 
Emmett, A. M., and Carré, M. H. 
1926. A MODIFICATION OF THE CALCIUM PECTATE METHOD FOR THE ESTIMA- 
TION OF PECTIN. Biochem. Jour. 20: 6-12. 
GoutptuwaliTe, N. E 
1925. PRINCIPLES OF MAKING FRUIT-JELLIES. Colo. Agri. Col. Bull. 298. 
27 pp. 
