Experiment Station Record, Volume 74, January-June, 1936 Page: 4
xx, 1029 p. ; 24 cm.View a full description of this book.
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RECENT WORK IN AGRICULTURAL SCIENCE
AGRICULTURAL AND BIOLOGICAL CHEMISTRY
[Chemical investigations of the U. S. Department of Agriculture] (U. S.
Dept. Agr. Yearbook 1935, pp. 150, 151, 156-159, 217, 218, 297, 298, 308, 309).Short
notes are given under the following captions: Citrus Byproduct Uses
May Greatly Influence Fresh-F'ruit Market. by H. W. von Loesecke and H. H.
Mottern (pp. 150, 151); Cosmetics Mostly Harmless but Sometimes Not, Tests
by United States Chemists Show, by G. P. Larrick (pp. 156-159); Fruit
Darkening Can Be Prevented by New Process, by A. K. Balls and W. S.
Hale (pp. 217, 218); Sirup Buying from Farms by Relief Agency Shows Need
for Better Quality, by E. K. Ventre (pp. 297, 298); and Starch Making from
Cull Sweetpotatoes Is Placed on Commercial Basis, by H. S. Paine (pp. 308,
309).
Agricultural biochemistry (Minnesota Sta. Bul. 319 (1935), pp. 14, 15).Findings
since the establishment of the station on the relation of hardiness of
winter wheat to the colloid behavior of the plant tissue fluid and the use of
aspen wood in the production of cellulose are briefly noted.
Enzymatic hydrolysis of starch in pectic extractions from apple pomace,
G. L. BAKER and A. A. HORVATH (Delaware Sta. Bul. 192' (1935), p. 27).-Results
of preliminary work are briefly noted.
Experimental work on cucumber fermentation.-VIII, Genuine dill
pickles: A biochemical and bacteriological study of the curing process,
F. W. FABIAN and L. J. WICKERHAM (Michigan Sta. Tech. Bul. 146 (1935), pp.
20).-At the beginning of a dill-pickle fermentation, Gram-positive cocci predominate.
These are replaced by short rods, the majority of which are Grampositive,
and these, in turn, are replaced toward the end of the fermentation
by long rods, the majority of which are Gram-positive. " Weak acid-producing
bacteria predominated throughout the fermentation. The strong acid-producing
bacteria reach a maximum in about 8 to 10 days after the beginning of the
fermentation.
"The addition of 2 lb. of sugar per barrel increases the number of bacteria
at the beginning of the fermentation. This is considered desirable since it
insures a more rapid production of acid. There appeared to be no significant
differences in the fermentations when hard and soft waters were used. The
addition of 2 lb. of prepared mustard per barrel had no apparent influence
on the fermentation. Washing the cucumbers in chlorine solution had little
or no influence on the course of the fermentation. In this connection, it
should be stated, however, that there are times, such as after a rain or when
the cucumbers have a considerable amount of soil adhering to them, when washing
would materially change the picture. In dry weather and with clean
cucumbers, as in this case, the small amount of soil adhering to the cucumbers
had little or no effect on the course of the fermentation. The addition of a
sufficient quantity of acid, such as acetic acid, to dill-pickle brine to produce
4
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General Index to Experiment Station Record, Volumes 71 to 80, 1934-1939 (Book)
A topical, alphabetically arranged index to volumes 71-80 including experiment station records, publications reviewed, and foreign publications. In has a list of all editorial notes from the referenced volumes.
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United States. Office of Experiment Stations. Experiment Station Record, Volume 74, January-June, 1936, book, 1937; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc5082/m1/24/: accessed July 16, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.