12  Analysis  of  Market  Jellies.  {Am"jSf,iSfrin- 
ANALYSIS  OF  MARKET  JELLIES. 
By  Lysander  Mann  Jones,  Ph.  G. 
From  an  Inaugural  Essay. 
It  has  been  asserted  that  the  jellies  found  in  the  market  are  not 
pure  fruit  jellies  as  represented  and  that  they  are  principally  com- 
posed of  gelatin  and  glycerin.  Although  my  analysis  has  proved  that 
they  are  fruit  jellies,  at  least  some  of  them  are  not  made  from  the 
fruit  which  they  are  supposed  to  represent,  but  are  made  from  some 
cheaper  fruit  artificially  colored  and  flavored. 
Taking  as  a  standard  a  currant  jelly  known  to  be  pure  and  home- 
made, I  have  analyzed  six  different  jellies  purchased  in  the  market, 
namely  :  apple,  currant,  cranberry,  grape,  pineapple  and  raspberry  and 
compared  these  with  the  genuine.  Of  these  I  found  the  grape  to  be 
the  only  genuine  and  made  from  the  fruit  represented.  The  commer- 
cial ones  differ  considerably  in  color  and  taste  from  the  genuine  ;  the 
genuine  being  of  a  deep  red  color  and  having  a  very  pleasant,  sweet, 
fruity  and  acidulous  taste  while  the  commercial  present  a  much  nicer 
appearance  being  of  a  bright  red  color  and  more  transparent,  but 
have  a  flat,  ropy  and  but  slightly  acidulous  taste  and  are  not  as  sol- 
uble. 
The  standard  jelly  was  composed  of  26  per  cent,  water,  36.5  per 
cent,  glucose,  32.5  per  cent,  saccharose  and  1.3  per  cent,  pectin.  The 
remaining  3.7  per  cent,  consists  of  insoluble  matter,  malic  and  tartaric 
acids.  The  pectin  was  gotten  by  adding  alcohol  to  a  given  weight  of 
jelly  in  a  concentrated  aqueous  sol utiou,  collecting  the  precipitate  on  a 
filter,  drying  and  weighing.  The  ash  of  2  grams  amounted  to  5  milli- 
grams or  .25  per  cent. 
The  commercial  currant  jelly  I  found  to  be  composed  of  45  per 
cent,  water,  18.46  per  cent,  glucose,  13.84  per  cent,  saccharose  and  .7 
pectin.  The  remaining  22  per  cent,  consists  of  insoluble  matter,  tar- 
taric acid,  artificial  coloring  matter,  etc.  The  ash  of  5  grams 
amounted  to  17  milligrams,  or  .34  per  cent. 
The  genuine  had  a  strong  acid  reaction,  while  the  commercial  jellies 
had  but  a  faint  acid  reaction  with  the  exception  of  the  grape. 
On  evaporating  an  aqueous  solution  of  the  market  jellies  an  odor 
was  given  off  resembling  baked  apples,  thus  proving  the  source  from 
which  they  are  made.  The  absence  of  gelatin  was  proven  by  no  pre- 
cipitate forming  on  the  addition  of  tannin,  while  the  presence  of  pectin 
