.1 S D E S G I S E E RI S G C If E 311 ST R I'
color \-slue less t h a n one-half as much. The test of IIenig;7s'l reagent in t h e above samples did not indic j t e citric acid. While it may be questionable whether .%NIALYSIS OF T A M A R I N D S Y R T ' P S P R E P A R E D I N THE LABORA'CORV
Sample Sample Sample Sample Sample Sample 1 2 3 4 5 6
DETERMIS.%TIOS
.\mount of whole fruit 2.0 percent). . . . . . Total solids by refractometer (per cent). . . . . . 5 0 . 9 Reducing sugar before inversion (Der c e n t ) . . . . . . 4 . 1 Sucrose, G j j copper (per cent) . , . . .. . . . 45.6 'i-otal suear [Der c e n t ) . . . . 4 9 . 7 Son-sug& 'solids [per cent) . , .. 1.2 Solids other than sugar and acid (per c e n t ) . . . 1 . 0 8 Total acidity calculated as tartaric (per cent) , . . 0 . 1 2 .lcidity (cc. .Y 10 per 100 < i . .. 16.3 Tartaric acid; b y . wine method (per c e n t , . . . . .\sh (per cent) 0:O.r .llkalinity of ash ( c c . L Y 10 p e r 1 0 0 g . ). . . . . . . . . . 6 . 8 I'hosphoric acid (per cent) Trace Color in 1 2 in. cell ldeSrees Brewer's scale). . , 1 . 5 Citric acid. , . , . , , , , , . , S o n e
8 0
12 1
16 0
24 0
50.6
53.3
52.0
56 8
56.7
9.6
9 i
14.4
42 3
43.8
38.8 48.4
41 3 51 0
35 4 49.8
11 ,i
53.8
S.8 56.5
2 2
2.3
2 1
3.0
4 I
1 79
1.86
1.60
2 . I8
3.99
4 I
0.21 28.2
o'io
0.44 .i
