Nelson, E. K. The Acids of Figs. J. Am. Chem. Soc. 50: 2012 (1928).
Nelson, E. K. The Non-volatile Acids of the Pear, Quince, Apple, Loganberry,
Blueberry, Cranberry, Lemon and Pomegranate. J. Am. Chem. Soc. 49: 1300
(1927).
Nelson, E. K. Isocritic Acid. J. Am. Chem. Soc. 52: 2928 (1930).
Nelson, E. K., and Mattern, H. H. The Organic Acids of Spinach, Broccoli and
Lettuce. J. Am. Chem. Soc. 52: 1909 (1931).
Onslow, M. W. Oxidizing Enzymes. II. The Nature of the Enzymes Associated
with Certain Direct Oxidizing Systems in Plants. Biochem. J. 14: 575 (1920).
Onslow, M. W^. Plant Biochemistry. Cambridge Univ. Press and the Macmillan
Co. (1929).
Palmer, L. S., and Kempster, H. L. Relation of Plant Carotinoids to Growth.
J. Biol. Chem. 39: 299 (1919).
Peacock, W. M., and Brunstetter, B. C. A Simple Chemical Test for Predetermin-
ing the Culinary Quality of Potatoes as Affected by the Accumulation of
Soluble Sugars. Circular 158. U. S. Dept. Agri. (1931).
Perkin, A, G., and Everst, A. E. The Natural Organic Colouring Matters.
Longmans Green & Co. (1918).
Peterson, W. H. Forms of Sulfur in Plant Materials and Their Variation with
Soil Supply. J. Am. Chem. Soc. 36: 1290 (1914).
Peterson, W. H., and Hoppert, C. A. The Loss of Mineral and Other Constit-
uents from Vegetables by Various Methods of Cooking. J. Home Econ. 17:
265 (1925).
Pratt, O. B., and Swartout, G. O. Fruit and Vegetable Pigments as Indicators.
Science 71: 486 (1930).
Rahn, O. Bacteriological Studies of Brine Pickles. The Canner 31: 13, June
(1935).
Rider, A. E. The Oxalic Acid Content of Vegetables Used as Greens. J. Home
Econ. 22: 309 (1930).
Sale, J. W., and Badger, C. H. Contamination of Beverages and Other Foods
with Zinc. Ind. Eng. Chem. 16: 164 (1925).
Schorger, A. W. The Chemistry of Cellulose and Wood. McGraw-Hill Co.
(1926).
Sherman, H. C. Chemistry of Food and Nutrition. Macmillan & Co. (1933).
Shibita, K., Nagar, I., and Kishida, M. The Occurrence and Physiological Sig-
nificance of Flavone Derivatives in Plants. J. Biol. Chem. 28: 93 (1916).
Shilling, I. M. The Formation of Hydrogen Sulfide in the Cooking of Vegetables.
Master's Thesis. University of Chicago (1923). Personal communication.
144 FRUITS AND VEGETABLES
Simpson, J., and Halliday, E. G. The Behavior of Sulfur Compounds in Vege-
tables on Cooking. Abstracts of Reports of Research. Food and Nutrition
Section. Asheville, N. C. June (1927) and J. Home Econ. 20: 121 (1928).
Snyder, E. B. Some Factors Affecting the Cooking Quality of the Pea and Great
Northern Types of Dry Beans. Research Bull. 85. Agri. Expt. Sta., Neb.
(1936).'
Steinbarger, M. The Effect of Salt upon the Loss of Iron in Cooking Vegetables.
Unpublished Thesis (M. A.) University of Missouri, Columbia, Mo. (1923).
Courtesy of Miss Steinbarger.
Stevenson, A. E. Discoloration in Canned Foods. Canning Age 5: 951 (1924).
Stevenson, F. J., and Whitman, E. F. Cooking Quality of Certain Potato Va-
rieties as Influenced by Environment. Am. Potato J. 12: 41 (1935).
Swalley, M. Potato Chips. Special Problem. Unpublished. Iowa State Col-
lege, Ames (1932).
Sweetman, M. D. The Physico-Chemical Changes Produced by the Cooking of
Potatoes. Am. Potato J. 10: 169 (1933).
Thatcher, R. W. Chemistry of Plant Life. McGraw-Hill Co. (1921).
Page 116
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Nelson, E. K. The Acids of Figs. J. Am. Chem. Soc. 50: 2012 (1928).
Nelson, E. K. The Non-volatile Acids of the Pear, Quince, Apple, Loganberry,
Blueberry, Cranberry, Lemon and Pomegranate. J. Am. Chem. Soc. 49: 1300
(1927).
Nelson, E. K. Isocritic Acid. J. Am. Chem. Soc. 52: 2928 (1930).
Nelson, E. K., and Mattern, H. H. The Organic Acids of Spinach, Broccoli and
Lettuce. J. Am. Chem. Soc. 52: 1909 (1931).
Onslow, M. W. Oxidizing Enzymes. II. The Nature of the Enzymes Associated
with Certain Direct Oxidizing Systems in Plants. Biochem. J. 14: 575 (1920).
Onslow, M. W^. Plant Biochemistry. Cambridge Univ. Press and the Macmillan
Co. (1929).
Palmer, L. S., and Kempster, H. L. Relation of Plant Carotinoids to Growth.
J. Biol. Chem. 39: 299 (1919).
Peacock, W. M., and Brunstetter, B. C. A Simple Chemical Test for Predetermin-
ing the Culinary Quality of Potatoes as Affected by the Accumulation of
Soluble Sugars. Circular 158. U. S. Dept. Agri. (1931).
Perkin, A, G., and Everst, A. E. The Natural Organic Colouring Matters.
Longmans Green & Co. (1918).
Peterson, W. H. Forms of Sulfur in Plant Materials and Their Variation with
Soil Supply. J. Am. Chem. Soc. 36: 1290 (1914).
Peterson, W. H., and Hoppert, C. A. The Loss of Mineral and Other Constit-
uents from Vegetables by Various Methods of Cooking. J. Home Econ. 17:
265 (1925).
Pratt, O. B., and Swartout, G. O. Fruit and Vegetable Pigments as Indicators.
Science 71: 486 (1930).
Rahn, O. Bacteriological Studies of Brine Pickles. The Canner 31: 13, June
(1935).
Rider, A. E. The Oxalic Acid Content of Vegetables Used as Greens. J. Home
Econ. 22: 309 (1930).
Sale, J. W., and Badger, C. H. Contamination of Beverages and Other Foods
with Zinc. Ind. Eng. Chem. 16: 164 (1925).
Schorger, A. W. The Chemistry of Cellulose and Wood. McGraw-Hill Co.
(1926).
Sherman, H. C. Chemistry of Food and Nutrition. Macmillan & Co. (1933).
Shibita, K., Nagar, I., and Kishida, M. The Occurrence and Physiological Sig-
nificance of Flavone Derivatives in Plants. J. Biol. Chem. 28: 93 (1916).
Shilling, I. M. The Formation of Hydrogen Sulfide in the Cooking of Vegetables.
Master's Thesis. University of Chicago (1923). Personal communication.
144 FRUITS AND VEGETABLES
Simpson, J., and Halliday, E. G. The Behavior of Sulfur Compounds in Vege-
tables on Cooking. Abstracts of Reports of Research. Food and Nutrition
Section. Asheville, N. C. June (1927) and J. Home Econ. 20: 121 (1928).
Snyder, E. B. Some Factors Affecting the Cooking Quality of the Pea and Great
Northern Types of Dry Beans. Research Bull. 85. Agri. Expt. Sta., Neb.
(1936).'
Steinbarger, M. The Effect of Salt upon the Loss of Iron in Cooking Vegetables.
Unpublished Thesis (M. A.) University of Missouri, Columbia, Mo. (1923).
Courtesy of Miss Steinbarger.
Stevenson, A. E. Discoloration in Canned Foods. Canning Age 5: 951 (1924).
Stevenson, F. J., and Whitman, E. F. Cooking Quality of Certain Potato Va-
rieties as Influenced by Environment. Am. Potato J. 12: 41 (1935).
Swalley, M. Potato Chips. Special Problem. Unpublished. Iowa State Col-
lege, Ames (1932).
Sweetman, M. D. The Physico-Chemical Changes Produced by the Cooking of
Potatoes. Am. Potato J. 10: 169 (1933).
Thatcher, R. W. Chemistry of Plant Life. McGraw-Hill Co. (1921).