Ten, twenty, and thirty percent of dextrose were used
in place of sucrose to preserve the Maraschino-type cherries
because of the expectation that the smaller sized molecules
would enter the cherry tissue more readily and thus increase
the weight and volume of the fruit. Other samples, sucrose
and percent dextrose...
The yellow discoloration in canned oysters, which appeared after several months of storage, has been proven to be due to carotenoid pigments which were contained in the liver of the oyster. It was found after making carbon disulfide extractions of the liver and of the discolored tissue from canned oysters...
Spectrophotometric and chromatographic methods were
employed to study the principal pigments in Evergreen
blackberries and Alicante Bouschet grapes. Observations
were made on the following items:
1. Juices expressed from the grape and blackberry
2. Principal pigments isolated from the grape and
blackberry.
3. Wines made from the grape and blackberry....
