Chemistry Seen as Aid to Spice and Food Industries. Spices, their essential constituents and the composition of their oils, which are closely related to the essential oils t h a t give the delicate fragrance t o perfumes, are a neglected branch of chemistry. members of the American Chemical Society were told by John Glassford a t the Swampscott meeting. The chemist has a large field here far research, particularly in view of the double r61e of spices as preservatives and as flavors. Pickles, condiments, mayonnaise, and other salad dressings are included in the field. Problems of fermentation and preservation require study and solution. At the same meeting, the relation of chemistry t o the citrus products industry was discussed. The use of the fruit in the fresh fruit market is but a small part of the industry. Citric acid, lemon and orange oils, concentrated lemon and orange juices, beverage sirups, peel products, and pectin are the by-products of this industry, and with them chemistry may play a large part. Pectin, used under various trade names as a jelly-making compound, requires the most careful attention to every detail of production and use, C. P. Wilson told members of the society.-Science Service
