a4 BULLETIN 196, U. S. DEPARTMENT OF AGRICULTURE. 4 
Effect of varying degrees of sirup on apricots and the ‘‘ cut-out’’ sirup—Continued. 
Density of sirup Gross |Weight of Weight of Weight of} Brix Reduc- 
uae a 
(degrees). Weight. | contents.| fruit. sirup. | reading. | ing sugar. SUCTOSe: | Acidity. — 
2. Royal apricot; 
weight of fruit, 550 x 
grams; examined : 
July 2, 29,1913, and Grams Grams Grams 
Jan. 20, 1914: Grams. | Grams. | Grams. | Grams. | Degrees. | per 100 cc.| per 100 cc.) per 100 ce. 
995 855 530 325 9.8 4,75 0. 00 1.18 
Walter n onan e 990 850 590 260 10.2 4.75 . 24 1. 28 
990 850 520 330 8.7 4.74 as 1.01 
975 835 510 325 13.6 5. 00 4.75 1. 26 
11,0 ea a eae 970 830 565 265 14,4 5. 00 5. 70 127 
970 830 610 220 14,3 6. 54 2. 67 1.36 
1,010 870 540 330 17.8 5. 00 9. 26 1.19 
DO esse new atelee ec 1,010 870 555 335 17.0 5. 00 8. 20 1. 17 
1,005 865 550 315 17.3 8.55 3. 78 1. 2%, 
1, 045 905 525 380 22.5 5525 13. 30 1.18 
SOM Eee eo ecerse 1,040 900 535 365 22. 4 6. 00 12.36 1.18 
1,025 885 590 295 22.3 10. 70 6. 48 1.32 
1,055 915 505 410 26. 8 8. 50 14.73 1.13 
AQE h Mecoec ck dee 1,055 915 585 330 26. 2 8. 50 12. 83 1.13 
1,045 905 580 325 27.4 14, 82 7. 45 1.19 
1, 065 925 510 415 30. 0 8. 50 19. 47 1.11 
50 Sse nsttenscask | 1,065 925 540 385 30.6 9.25 16. 39 1.13 
1,060 920 540 380 32.2 17.91 10. 26 1. 20 
1,075 935 490 445 37.3 5.00 28. 50 1.04 
GQ eee ee isseisistcee 1,070 930 510 420 35. 8 7.50 23. 75 1.18 
1, 065 925 545 380 35.5 21. 52 9. 33 1.32 
Ripesruait, 102... =... - 980 840 465 375 14, 20 4.00 7. 84 79 
Green fruit, 10......-- 980 840 460 380 13. 40 4,75 4,99 88 
Prime ripe, 30, 560 
PTAMS ec he Ses 1,045 905 505 400 24, 50 8. 25 13. 06 60 
Laboratory ripened, 
30, 560 grams....... 1,040 900 550 350 21. 80 5. 50 10. 92 - 86 
Average weight and composition of the sirup in canned apricots, and the variations above 
and below the average. 
Grade of fruit and = 36 =e aye ; 
p P _| Gross |Weight of/Weight of|Weight of, Brix Reduc- +a: 
ee ofsirup (de-| \eicht. |contents.| fruit. sirup. | reading. |ing sugar. Sucrose. | Acidity. 
Grams Grams Grams. 
Extra 40° sirup: Grams. | Grams. | Grams. | Grams. | Degrees. |\per 100 ee per 1 oe ee per 100 re 
PASVeTage.: 2225.2 1,043 903 5 418 24.1 2. 86 18. 0. 6 
ighesiees ss ease 1 095 955 510 445 26. 8 3.75 20. 66 . 83 
a PON est Seana 1,020 880 450 390 21.4 2. 25 16.39 303 
xtra standard, 30°: 
AVCLAZOr eo. S24 1,023 883 465 418 20.7 3.47 13. 65 . 64 
Ech Sie eae 1,050 910 485 435 23.2 4, 50 15. 44 .73 
NOW EStsee see eee 1,010 870 450 410 18.6 2. 50 12.39 .o2 
Standard, 20°: 
ASVCT AL OSs screen. 992 852 465 387 15.6 2. 46 9. 21 .70 
nchestas se-eee 1,045 - 905 570 460 17.4 3. 50 10. 21 1.02 
NGOWESUR ene e ena 960 820 390 335 13.5 1.50 6. 65 .53 
Seconds, 10°: : 
INVCT AC Osa ceia- 55 999 859 503 356 14.1 2. 44 9. 90 Stl 
Highest a2. - =: 1,020 880 565 420 17.0 215 10. 45 . 88 
howest=s 20 5-=: 950 810 450 315 11.5 2. 23 5. 94 in o8 
Water-packed: 
AS Erace Gece nase 965 825 448 377 11.0 2.17 5.16 . 61 
Haghest essa. eee 1,000 860 480 400 15.3 215 9. 03 . 69 
Wowest.s 22 eet 945 805 410 350 8.2 1.25 2. 66 ~o2 
The apricot does not hold its form or clear-cut outline in the can as well as many 
other fruits. The pieces soften more or less, resulting in loss of shape and a tendency 
to pack together, especially if well ripened. The fill on the cut-out does not vary 
very much with the degree of sirup. If the can has been well filled, it should cut 
out about two-thirds full, though the variation between cans of the same degree of 
sirup may be as great as between the fill of different degrees. The waste in packing 
