mg. per liter for linalool and 12.6 mg. per liter for -terpineol, their approximate concentrations in peel juice. Three out of 14 described linaloól as conferring a bitter flavor, but only one out of 11 thought -terpineol bitter when each was

No abstract

California Small White beans were found to contain about 1% phytate, of which 70% is in water-soluble form. Incubation of presoaked beans in water at 60°C for 10 hr lowered their phytate content by 90%. Incubation in pH 5.5 buffer at 50°C for 24 hr lowered it by 62%. When leaching was eliminated by incubating in water-saturated air at 60°C overnight, 33% of the phytate was destroyed by hydrolysis. Similar treatments were effective with mung beans, lima beans, and wheat. The study suggests that destruction of heat-sensitive celI membranes leads to the potentiation of phytase.

No abstract

A highly significant correlation (r = -0.97) exists between the amount of enzymatically developed pyruvie acid present in the juice of comminuted onion and the olfactory threshold concentration of the juice. The eorrelation indicates that determination of pyruvic acid in freshly prepared onion juice constitutes a fairly reliable, simple, and convenient method of estimating at least one aspeet of onion flavor.