| 1. |
SOURCES OF LEAD IN MAPLE SYRUP AND A METHOD FOR ITS REMOVAL1 |
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Journal of Food Science,
Volume 3,
Issue 5,
1938,
Page 449-452
C. O. WILLITS,
C. J. TRESSLER,
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摘要:
SUMMARYThe chief sources of lead in maple syrup are (1) lead paint which has been used to paint maple‐producing equipment and chiefly sap buckets; (2) lead tin alloy used as a coating over some iron sap buckets, spouts, evaporators, and storage tanks; (3) lead‐tin solder used in making water‐tight joints in the above‐mentioned equipment. Lead is dissolved by the sap, under the right conditions of temperature and acidity, when it is in contact with these lead‐bearing materials.The syrup can be produced lead‐free by modifying the equipment so as to eliminate lead‐bearing materials or by painting with a lead‐free paint.If the lead has been allowed to dissolve in the syrup, it can be removed as a phosphate, a method which is practical only in plants handling large amounts of syrup. The smaller producer may delead (clarify) his syrup by the addition of ten per cent or more by weight of skimmed or whole milk, heating, and subse
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17080.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 2. |
FURTHER OBSERVATIONS ON PRODUCTION OF ALCOHOL BYSACCHAROMYCES ELLIPSOIDEUSIN SYRUPED FERMENTATIONS |
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Journal of Food Science,
Volume 3,
Issue 5,
1938,
Page 453-465
LEONORA HOHL,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17081.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 3. |
PRESERVATION OF GRAPE JUICE1 |
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Journal of Food Science,
Volume 3,
Issue 5,
1938,
Page 467-479
E. ARTHUR BEAVENS,
HARRY E. GORESLINE,
CARL S. PEDERSON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17082.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 4. |
PECTIC ENZYMES. |
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Journal of Food Science,
Volume 3,
Issue 5,
1938,
Page 481-487
Z. I. KERTESZ,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17083.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 5. |
VITAMIN VALUES OF GARDEN‐TYPE PEAS PRESERVED BY FROZEN‐PACK METHOD. I. ASCORBIC ACID (VITAMIN C) |
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Journal of Food Science,
Volume 3,
Issue 5,
1938,
Page 489-498
E. N. TODHUNTER,
B. L. SPARLING,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17084.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 6. |
IMPROVED PROCEDURES IN DETERMINATION OF ALDEHYDES IN DISTILLED ALCOHOLIC LIQUORS WITH SCHIPP'S REAGENT1 |
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Journal of Food Science,
Volume 3,
Issue 5,
1938,
Page 499-504
WALTER C. TOBIE,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17085.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 7. |
VARIATIONS IN SAMPLING BEEP AND PORK ROASTS FOR PRESS‐FLUID INVESTIGATIONS1 |
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Journal of Food Science,
Volume 3,
Issue 5,
1938,
Page 505-512
ALICE M. CHILD,
ELSIE ZOHNER MOYER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17086.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 8. |
ADHESION OF POTATO‐TUBER CELLS AS INFLUENCED BY TEMPERATURE1 |
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Journal of Food Science,
Volume 3,
Issue 5,
1938,
Page 513-524
CATHERINE J. PERSONIUS,
PAUL F. SHARP,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17087.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 9. |
PERMEABILITY OF POTATO‐TUBER TISSUE AS INFLUENCED BY HEAT1 |
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Journal of Food Science,
Volume 3,
Issue 5,
1938,
Page 525-538
CATHERINE J. PERSONIUS,
PAUL F. SHARP,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17088.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 10. |
DEGREE OF PIGMENTATION AND ITS PROBABLE RELATIONSHIP TO THE DIASTATIC ACTIVITY OF HONEY |
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Journal of Food Science,
Volume 3,
Issue 5,
1938,
Page 539-541
H. A. SCHUETTE,
JANET F. PEARLSTEIN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17089.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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