No abstract

The production of lactic acid from sulfite waste liquor by fermentation is possible. Waste liquor was prepared by steam-stripping followed by precipitation of the sulfite at pH 8.5. After filtration and neutralization with carbon

Wood hydrolyzates were fermented with Clostridium butylicum No. 39 to butanol and acetone.The wood species and method of hydrolysis affect the fermentability of the liquors. Very mild or very vigorous conditions of hydrolysis do not produce an easily fermentable solution. Complete utilization of sugar could be obtained up to 3% concentrations.Solvent yields ranged from 24 to 38% of the sugar fermented.

No abstract

Since the discovery of the effect of sodium thiocyanate spray in increasing the amount of red color in apples (3, 4) information has been desired concerning the chemical changes occurring in the sprayed fruit and the relationships of anthocyanins to other constituents. It has long been known that carbohydrates are associated with anthocyanins and related in some manner to their formation; consequently a study of the sugars present constituted the first step in seeking a possible explanation of this relationship.Since the thiocyanate spray increases color development it is reasonable to suppose there may be other differences in chemical composition between sprayed and unsprayed fruits. The red pigment occurs in small and variable amount and cannot be measured quantitatively. For this reason color differences can be expressed in qualitative terms only, but the sugars can be measured and expressed in quantitative values.The identity of the red pigment in three varieties of apples (2,8) suggests that it may be the same material in all varieties, viz., idaein or 3-f3-galactosidyl-eyanidin. Determination of the differences in the sugar content of various regions of the fruit (1) has shown that more sugar is