The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin Page: IV
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LIST OF TABLES
lahle Page
1. Number Milligrams of Ascorb.Ic Acid per
100 Grams of Orange Xarmalada in Each
Proportion of Fruit Used Under Bach
Condition . . , . * . . . . . * . . * . . , . 13
2. Number Milligrams of Ascorbic Acid per
10^ Grans of Coo'rpf? pnd Uncooked Orange
^ar-Ktlade Jhen Us.ag ^ach Type of
Fruit Pectin . . . . , . . . . . * . . . . lp
3. Number of I.Iillir*r^.is of Ascorbic Acid per
100 Grams of .^r*nalad@ in laach oajple * * , . 21
4* Number Milligrams of Ascorbic 41 jer
100 Grn'n: of Orange LarnalatC Ii!e with
and without Added Fruit PecuAa the
Cooking Tine end P^r Cent Lost . . . * . * * 24
3'* Ascorbic Acid Values of Oran^o Marmalade
Prepared from Different Proportions of
Fruit . . . . . * . . . . /. . . . . . < . 41
6* Ascorbic Acid Value of Orange Marmalade Pre-
pared from Different Proportions of Fruit
and Stored for Two 'Vpc^s . . * , . . , . . , jyl
7* T " /arious '.'eights and Cooking Time That
<-re Involved in Bach Method of Making
Orange Karoalado * . * , < . . . . . . . . , %
8. The height and Coo'iiT* Time Involved YFIien
Kakiag Orange Marmalade with Bach Type
of Co'<*rcial Fruit Pectin. . . * . 1, * * , %
iv
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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/m1/4/: accessed April 26, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .