Water Resistance of Proteins.

Abstract

was consumed. Only 10% of the men took helpings of the darkened fruit, and 25% of that taken was discarded in the garbage. Similar laboratory tests were carried out on light and dark fruit of various sulfur levels. Here again normal appearing fruit with a moderately high S02 level was preferred to lightly sulfured fruit that had darkened considerably during storage at 49°C.From the edibility tests it may be concluded that apricots containing as much as 6500 p.p.m. of sulfur dioxide prior to cooking are in no way objectionable to most persons. CONCLUSIONS 1. The influence of moisture on the rate of deterioration of apricots at moisture contents greater than 10% is dependent upon

Effect of Dry Heat on Proteins

“…If the content of polar groups determines the water absorption of the heated samples, the basic groups would appear to exert considerably more influence than the acid groups. A similar suggestion has already been made (15), based upon different lines of evidence. °As per cent of total nitrogen.…”