Ind. Eng. Chem. 14: 217 (1922).
Ramsay, J., Tracy, P. H., and Ruehe, H. A. The Use of Corn Sugar in the
Manufacture of Sweetened Condensed Milk. J. Dairy Sci. 16: 17 (1933).
Reese, I. G. Fudge. Special Problem, Iowa State College (1933).
Rice, W. Sugar Is Sugar, but the Food Manufacturer May Choose from More
Than Thirty-six Grades of Sucrose. Food Ind. 5: 133 (1933).
Sale, J. W., and Skinner, W. W. Relative Sweetness of Invert Sugar. Ind. Eng.
Chem. 14: 522 (1922).
Sherman, H. C. Food Products. Chapters II and XV. The Macmillan Co. (1933).
Sjostrom, O. A. The Determination of the pU Value of Commercial Glucose as a
Substitute for the Candy Test. Ind. Eng. Chem. 14: 941 (1922).
Smith, A. General Chemistry for Colleges. The Century Co. (1917).
Stratton, N. J. U. S. Patent No. 1,854,430, dated April 19 (1932).
Swanson, E. L. The Effect of Egg Albumen on the Crystallization of Sugars
from Sirups. Iowa State College Thesis (M.S.) (1929).
Terminology Used in Food Preparation. A report of the Terminology Com-
mittee of the Food and Nutrition Division of the American Home Economics
Association. Published by Home Economics Association (1935).
Tutton, A. E. H. The Natural History of Crystals. Chapter VI. How a Crystal
Grows. E. P. Dutton & Co. (1924).
Tutton, A. E. H. Crystallography and Practical Crystal Measurement. Vol. I,
Chapter II. Macmillan Co. (1922).
Whymper, R. The Manufacture of Confectionery. D. Van Nostrand Co. (1923).
Williams, J. J., Wahlin, S. C, and Blester, A. Carbohydrate Studies. II. The
Relative Sweetness of Invert Sugar. Am. J. Physiology 73: 397 (1925).
Woodruff, S., and Van Gilder, H. Photomicrographic Studies of Sucrose Crystals.
J. Physical Chem. 35: 1355 (1931).
Young, S. W. Mechanical Stimulus to Crystallization in Supercooled Liquids.
J. Am. Chem. Soc. 33: 148 (1911).
Zitkowski, H. E. The Seeding Method of Graining Sugar. Ind. Eng. Chem.
10: 992 (1918).
SUGAR COOKERY
Laboratory Outline
Keep a record of the experiments performed in a permanent note book.
The experiments should be written up under the following headings.
The object of the experiment, what happens, the results, and most impor-
tant, the conclusion drawn or the application of the results in preparation
of food. Suggestive headings for record of what happens are given under
most of the experiments.
Experiment 1.
To determine the relative solubility of the various sugars.
Measure 20 cc. of water for each sugar to be used. Place in a Pyrex cup or
a glass. Take the temperature of the water. Weigh the following amounts
of sugar.
LABORATORY OUTLINE
71
Sucrose 60 grams
Levulose 70 grams
Dextrose 20 grams
Maltose 20 grams
Lactose 5 grams
Page 58
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Ind. Eng. Chem. 14: 217 (1922).
Ramsay, J., Tracy, P. H., and Ruehe, H. A. The Use of Corn Sugar in the
Manufacture of Sweetened Condensed Milk. J. Dairy Sci. 16: 17 (1933).
Reese, I. G. Fudge. Special Problem, Iowa State College (1933).
Rice, W. Sugar Is Sugar, but the Food Manufacturer May Choose from More
Than Thirty-six Grades of Sucrose. Food Ind. 5: 133 (1933).
Sale, J. W., and Skinner, W. W. Relative Sweetness of Invert Sugar. Ind. Eng.
Chem. 14: 522 (1922).
Sherman, H. C. Food Products. Chapters II and XV. The Macmillan Co. (1933).
Sjostrom, O. A. The Determination of the pU Value of Commercial Glucose as a
Substitute for the Candy Test. Ind. Eng. Chem. 14: 941 (1922).
Smith, A. General Chemistry for Colleges. The Century Co. (1917).
Stratton, N. J. U. S. Patent No. 1,854,430, dated April 19 (1932).
Swanson, E. L. The Effect of Egg Albumen on the Crystallization of Sugars
from Sirups. Iowa State College Thesis (M.S.) (1929).
Terminology Used in Food Preparation. A report of the Terminology Com-
mittee of the Food and Nutrition Division of the American Home Economics
Association. Published by Home Economics Association (1935).
Tutton, A. E. H. The Natural History of Crystals. Chapter VI. How a Crystal
Grows. E. P. Dutton & Co. (1924).
Tutton, A. E. H. Crystallography and Practical Crystal Measurement. Vol. I,
Chapter II. Macmillan Co. (1922).
Whymper, R. The Manufacture of Confectionery. D. Van Nostrand Co. (1923).
Williams, J. J., Wahlin, S. C, and Blester, A. Carbohydrate Studies. II. The
Relative Sweetness of Invert Sugar. Am. J. Physiology 73: 397 (1925).
Woodruff, S., and Van Gilder, H. Photomicrographic Studies of Sucrose Crystals.
J. Physical Chem. 35: 1355 (1931).
Young, S. W. Mechanical Stimulus to Crystallization in Supercooled Liquids.
J. Am. Chem. Soc. 33: 148 (1911).
Zitkowski, H. E. The Seeding Method of Graining Sugar. Ind. Eng. Chem.
10: 992 (1918).
SUGAR COOKERY
Laboratory Outline
Keep a record of the experiments performed in a permanent note book.
The experiments should be written up under the following headings.
The object of the experiment, what happens, the results, and most impor-
tant, the conclusion drawn or the application of the results in preparation
of food. Suggestive headings for record of what happens are given under
most of the experiments.
Experiment 1.
To determine the relative solubility of the various sugars.
Measure 20 cc. of water for each sugar to be used. Place in a Pyrex cup or
a glass. Take the temperature of the water. Weigh the following amounts
of sugar.
LABORATORY OUTLINE
71
Sucrose 60 grams
Levulose 70 grams
Dextrose 20 grams
Maltose 20 grams
Lactose 5 grams