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Filtering by: Creator Jackson, Alexis M. Academic Affiliation Horticulture Decade 1930-1939

The color reaction of dextrose with the anthocyan pigments of frozen strawberries

Creator:

Miller, Wallace J.

Resource Type:

Masters Thesis

Full Text:

. According to Jackson and Silsbee (13), at 30° C. 100 grams of water will dissolve 213.6 grams of sucrose
Certain physical and chemical changes during growth, storage and ripening of Bosc pears

Creator:

Martin, William Eusebius

Abstract:

This investigation was undertaken to determine, from a dietetic standpoint, the amounts and proportions of dextrose, levulose and sucrose present in Bosc pears, and to furnish information that might be of value in the development of by-products from the off-grade fruit of this variety. The attempt was made to carry...

Resource Type:

Masters Thesis

Full Text:

, the most recent modification, however, being that of Jackson and Mathews (15). A method for the