The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin

The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin

Date: 1943
Creator: Burt, Dorthy Farris
Description: The purpose of the present study is to determine the ascorbic acid values of orange marmalades made with and without commercial pectin; and to compare these values with those obtained by testing random samples of home and commercial prepared orange marmalades.
Contributing Partner: UNT Libraries
The Ascorbic Acid Content of School Lunches Served at the North Texas State Teachers College Demonstration School During March and April, 1944

The Ascorbic Acid Content of School Lunches Served at the North Texas State Teachers College Demonstration School During March and April, 1944

Date: 1944
Creator: Bryan, Ada Ruth
Description: The purposes of the present study are to determine the ascorbic acid values of foods served in the lunch room of North Texas State Teachers College Demonstration School at the time food preparation is completed, at the beginning of the serving period, and at the end of the serving period; to ascertain the loss of ascorbic acid during these intervals; and to determine the quantity of ascorbic acid present in the size portions served primary, elementary, and high school students.
Contributing Partner: UNT Libraries
The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage

The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage

Date: 1944
Creator: Quinn, Veta Pearl
Description: The purpose of the present study is to determine the ascorbic acid content of raw cabbage salads as influenced by the method of shredding and by the kind of salad dressing used.
Contributing Partner: UNT Libraries
A Study of the Foods Served and Purchased in a Fort Worth School Cafeteria Duing the Year 1943-1944

A Study of the Foods Served and Purchased in a Fort Worth School Cafeteria Duing the Year 1943-1944

Date: 1944
Creator: Bailey, Katherine W.
Description: The purpose of this study is to show what foods were made available to the children in the year 1943-1944; what foods the children chose from the available foods; what nutritive value the chosen foods possessed; and what the chosen lunches cost the children.
Contributing Partner: UNT Libraries
The Effect of Storage on the Ascorbic Acid Content of Four Varieties of Canned Fruit Juice

The Effect of Storage on the Ascorbic Acid Content of Four Varieties of Canned Fruit Juice

Date: 1943
Creator: Willard, Helen
Description: The purposes of this study are (1) to determine the ascorbic acid content of a variety of fruit juices available in Denton, Texas, during March to July, 1943; (2) to ascertain the loss of ascorbic acid when canned grapefruit, orange, pineapple, and apple juices are opened and stored in the home refrigerator for several days' use; and (3) by means of data obtained, to make recommendations as to the most advantageous ways of using one's "points" in purchasing canned fruit juices for their ascorbic acid value.
Contributing Partner: UNT Libraries