Erwiderung an Hrn. Einar Biilmann

Solubilities of Aliphatic Dicarboxylic Acids in Water

“…The solubility of adipic acid at 40°C. has been reported by Bancroft and Butler (1) and at 100°b y Schrauth (12).…”

“…PROCESSING times and temperatures for the heat preservation of acid fruits, vegetables, and juices have usually been developed with the purpose of destroying or inhibiting the growth of microorganisms present in the food. Although a great deal of work has been done on the inactivation of enzyme systems of fruits and vegetables prior to freezing or dehydrating, with the exception of a few isolated foods and enzymes (1,2,7,8,12,15,18) little thought has been given to the effect of heat processing on the enzyme systems involved; the assumption has been that the enzyme systems are destroyed during processing. Inasmuch as it is known that enzymes play an important role in the deterioration of acid foods (10,11,14,19,20) it was considered of interest to investigate the thermal stability of the principal enzyme systems of a representative group of acid foods in order to determine their fate during heat processing.…”