The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin Page: 10
iv, 59 leavesView a full description of this thesis.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
10
milliliter volumetric flask* Another portion (ten milli-*-
llter) of the extracting liquid wag used to wash the mortar
and poured into the flask. The washing and rinsing process
wag repeated a second time using ten milliliters of eight
per cent acetic acid and the remaining voltame wag Bade-up
of the ei^t, per cent acetic acid. It was found that the
fruit pulp and marmalade used could be decanted instead of
filtered through a Buchaer funnel as su^estgd by Floyd and
2
Fraps because it separated quickly and easily from the.ex-
tract. After shaking, twenty-five milliliter aliquots (of
the extractions of marmalade) were-titrated with a stand-
ardized twa, six dichlorophenolindophenol solution from a
microburette until a faint pink end point was obtained* The
dye solution was made by dissolving one-tenth gram of dye
plus successive proportion of warm glass re-distilled
water, and making this up to two hundred Milliliters and
filtering. The dye wag made every fourth day and stored
in a brown bottle in the refrigerator during the time it
3
was not in use. A blank containing only the acids was
run and was used in the correction of the dye* The
2
. . ^loyd nid G. J. "Vitamin C Content of
Some TeXuS Fruits and Vrreta^lcs," Food Research, IV
(1939), ^7-91.
Besaey and King, gR. clt.* p. 699*
Upcoming Pages
Here’s what’s next.
Search Inside
This thesis can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Thesis.
Burt, Dorthy Farris. The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin, thesis, 1943; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc75473/m1/14/: accessed April 23, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .