Apples. Biochem. J. 16: 60. (1922).
Chernoff, L. H. Pectin, Jelly-Making and Sugar. Am. Food J. 18: 200. (1923).
Conrad, C. M. A Furfural-Yielding Substance as a Splitting Product of Proto-
pectin During Ripening of Fruits. Plant Physiology 5: 93. (1930).
Cox, R. E. Cranberry Jelly. Food Ind. 5: 348 (1933).
Cruess, W. V., and McNair, J. B. Jelly Investigations. Ind. Eng. Chem. 8:
417 (1916).
Denton, M. C, Johnson, R., and Yeatman, F. W. Homemade Apple Citrus
Pectin Extracts and Their Use in Jelly Making. U. S. Dept. Agri., Circular
254 (1923).
Dore, W. H. The Pectic Substances. J. Chem. Ed. 3: 505 (1926).
Dore, W. H. Recent Progress in the Chemistry of Pectin and Its Industrial
Application. Ind. Eng. Chem. 16: 1042 (1924).
Dore, W. H. Definitions Written by the Committee on Nomenclature of Pectin
of the Agricultural Food Division. Proc. Am. Chem. Soc. 49: 37 (1927);
J. Am. Chem. Soc. 49 (1927).
Fellenberg, T. H. von. Uber die Konstitution der Pektinkcirper. Biochem. Zeitsch.
85: 118 (1918).
Goldthwaite, N. E. Contribution on the Chemistry and Physics of Jelly-Making.
Ind. Eng. Chem. 1: 333 (1909).
Goldthwaite, N. E. Contribution on Jelly-Making. Ind. Eng. Chem. 2: 457 (1910).
Goldthwaite, N. E. Principles of Making Fruit-Jellies. Colorado Agri. Expt. Sta.,
Fort Collins, Colo. Bull. 298 (1925).
REFERENCES 173
Haller, M. H. Changes in the Pectic Constituents of Apples in Relation to Sof-
tening. J. Agri. Research 39: 739 (1929).
Halliday, E. G., and Bailey, G. R. Effect of Calcium Chloride on Acid-Sugar-
Pectin Gels. Ind. Eng. Chem. 16: 595 (1924).
Jameson, E. Requirements of Pectin for the Commercial Jelly Maker. Ind. Eng.
Chem. 17: 1291 (1925).
Johnston, R., and Denton, M. C. The Relation of Alcohol Precipitate to Jelly-
ing Power of Citrus Pectin Extracts. Ind. Eng. Chem. 15: 778 (1923).
Lowe, B., and Redfield, G. M. Iowa Grown Beet Sugar Equals Any Sugar.
Iowa Agri. Expt. Sta., Bull. 135 (1926).
Myers, P. B., and Baker, G. L. Fruit Jellies. IV. The Role of Salts. Univ.
of Del. Agri. Expt. Sta., Bull. 144. Technical Bull. No. 7 (1926).
Myers, P. B., and Baker, G. L. Fruit Jellies. V. The Role of Pectin. I. The
Viscosity and Jellying Properties of Pectin Solution. Univ. of Del. Agri.
Expt. Sta., Bull. 149. Technical Bull. No. 8 (1927).
Norris, F. W., and Schryver, S. B. The Pectic Substances of Plants. III. The
Nature of Pectinogen and Its Relation to Pectic Acid. Biochem. J. 19: 676
(1925).
Olsen, A. G. Pectin Studies. I. Citrus Pectin. Ind. Eng. Chem. 25: 699 (1933).
Olsen, A. G. Pectin Studies. III. General Theory of Pectin Jelly Formation.
J. Physical Chem. 38: 919 (1934).
Rooker, W. A. Fruit Pectin. Its Commercial Manufacture and Uses. Avi Pub-
lishing Co., N. Y. (1928).
Schryver, S. B., and Haynes, D. The Pectic Substances of Plants. Biochem.
J. 10: 539 (1916).
Shroger, A. W. The Chemistry of Cellulose and Wood. McGraw-Hill Co.
(1926).
Shaw, G. W. Packing Prunes in Cans. Cane Sugar vs. Beet Sugar. Cal. Expt.
Sta., Circular 33 (1907).
Singh, L. A Study of the Relation of Pectin and Acidity in Jelly Making. Ind.
Eng. Chem. 14:710 (1922).
Page 140
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Apples. Biochem. J. 16: 60. (1922).
Chernoff, L. H. Pectin, Jelly-Making and Sugar. Am. Food J. 18: 200. (1923).
Conrad, C. M. A Furfural-Yielding Substance as a Splitting Product of Proto-
pectin During Ripening of Fruits. Plant Physiology 5: 93. (1930).
Cox, R. E. Cranberry Jelly. Food Ind. 5: 348 (1933).
Cruess, W. V., and McNair, J. B. Jelly Investigations. Ind. Eng. Chem. 8:
417 (1916).
Denton, M. C, Johnson, R., and Yeatman, F. W. Homemade Apple Citrus
Pectin Extracts and Their Use in Jelly Making. U. S. Dept. Agri., Circular
254 (1923).
Dore, W. H. The Pectic Substances. J. Chem. Ed. 3: 505 (1926).
Dore, W. H. Recent Progress in the Chemistry of Pectin and Its Industrial
Application. Ind. Eng. Chem. 16: 1042 (1924).
Dore, W. H. Definitions Written by the Committee on Nomenclature of Pectin
of the Agricultural Food Division. Proc. Am. Chem. Soc. 49: 37 (1927);
J. Am. Chem. Soc. 49 (1927).
Fellenberg, T. H. von. Uber die Konstitution der Pektinkcirper. Biochem. Zeitsch.
85: 118 (1918).
Goldthwaite, N. E. Contribution on the Chemistry and Physics of Jelly-Making.
Ind. Eng. Chem. 1: 333 (1909).
Goldthwaite, N. E. Contribution on Jelly-Making. Ind. Eng. Chem. 2: 457 (1910).
Goldthwaite, N. E. Principles of Making Fruit-Jellies. Colorado Agri. Expt. Sta.,
Fort Collins, Colo. Bull. 298 (1925).
REFERENCES 173
Haller, M. H. Changes in the Pectic Constituents of Apples in Relation to Sof-
tening. J. Agri. Research 39: 739 (1929).
Halliday, E. G., and Bailey, G. R. Effect of Calcium Chloride on Acid-Sugar-
Pectin Gels. Ind. Eng. Chem. 16: 595 (1924).
Jameson, E. Requirements of Pectin for the Commercial Jelly Maker. Ind. Eng.
Chem. 17: 1291 (1925).
Johnston, R., and Denton, M. C. The Relation of Alcohol Precipitate to Jelly-
ing Power of Citrus Pectin Extracts. Ind. Eng. Chem. 15: 778 (1923).
Lowe, B., and Redfield, G. M. Iowa Grown Beet Sugar Equals Any Sugar.
Iowa Agri. Expt. Sta., Bull. 135 (1926).
Myers, P. B., and Baker, G. L. Fruit Jellies. IV. The Role of Salts. Univ.
of Del. Agri. Expt. Sta., Bull. 144. Technical Bull. No. 7 (1926).
Myers, P. B., and Baker, G. L. Fruit Jellies. V. The Role of Pectin. I. The
Viscosity and Jellying Properties of Pectin Solution. Univ. of Del. Agri.
Expt. Sta., Bull. 149. Technical Bull. No. 8 (1927).
Norris, F. W., and Schryver, S. B. The Pectic Substances of Plants. III. The
Nature of Pectinogen and Its Relation to Pectic Acid. Biochem. J. 19: 676
(1925).
Olsen, A. G. Pectin Studies. I. Citrus Pectin. Ind. Eng. Chem. 25: 699 (1933).
Olsen, A. G. Pectin Studies. III. General Theory of Pectin Jelly Formation.
J. Physical Chem. 38: 919 (1934).
Rooker, W. A. Fruit Pectin. Its Commercial Manufacture and Uses. Avi Pub-
lishing Co., N. Y. (1928).
Schryver, S. B., and Haynes, D. The Pectic Substances of Plants. Biochem.
J. 10: 539 (1916).
Shroger, A. W. The Chemistry of Cellulose and Wood. McGraw-Hill Co.
(1926).
Shaw, G. W. Packing Prunes in Cans. Cane Sugar vs. Beet Sugar. Cal. Expt.
Sta., Circular 33 (1907).
Singh, L. A Study of the Relation of Pectin and Acidity in Jelly Making. Ind.
Eng. Chem. 14:710 (1922).