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Production of syrup from sweet potatoes
548
U.S.
BUREAU OF CHEMISTRY NOTES.
[J. F. 1.
produce the same quantity and kind of extracts as those prepared from ethyl alcohol. The investigation was limited to several varieties of vanilla and tonka beans, and the solvents selected were isopropyl alcohol, ether, acetone, and carbon tetrachloride, to be compared with ethyl alcohol. The results show that the alcoholic solvents are much superior from the standpoint of quantity of extraction, the carbon tetrachloride being the poorest in this respect. It is possible, however, that a preliminary extraction with ether or carbon tetrachloride, followed by a weak alcoholic solution, may be found practicable.
P R O D U C T I O N O F S Y R U P F R O M S W E E T POTATOES." By H. C. Gore, H. C. Reese, and J. O. Reed.
[ABSTRACT.]
A METHOD for the commercial manufacture of sweet-potato syrup, based on laboratory and plant experimental work, has been developed by the Bureau of Chemistry. From the standpoint of quality, this syrup has possibilities for use as a table syrup, for cooking purposes, and in the manufacture of colored and shortgrain candies. For baking purposes it might find a use in dark products, such as ginger snaps. It also has properties which make it suitable for use in blending with other syrup to prevent crystallization. The commercial possibilities of sweet-potato syrup are limited by the high cost of manufacture under the present method.
E F F E C T O F D I A L Y S I S ON D I R E C T C R Y S T A L L I Z A T I O N O F C I T R I C ACID F R O M L E M O N JUICE.* By H. D. Poore.
[ABSTRACT.] PRELIMiNaRY experiments using collodion sacs in dialyzing lemon juice, followed by dialysis on a large scale in an osmogene containing collodion-impregnated cloth membranes, gave the following results : 3 Published as U. S. Dept. A9 r. Bul. ~r58, July 3, 1923. "Published in Ind. Eng. Chem., 15, (Aug., 1923): 773.
U.S.
BUREAU OF CHEMISTRY NOTES.
[J. F. 1.
produce the same quantity and kind of extracts as those prepared from ethyl alcohol. The investigation was limited to several varieties of vanilla and tonka beans, and the solvents selected were isopropyl alcohol, ether, acetone, and carbon tetrachloride, to be compared with ethyl alcohol. The results show that the alcoholic solvents are much superior from the standpoint of quantity of extraction, the carbon tetrachloride being the poorest in this respect. It is possible, however, that a preliminary extraction with ether or carbon tetrachloride, followed by a weak alcoholic solution, may be found practicable.
P R O D U C T I O N O F S Y R U P F R O M S W E E T POTATOES." By H. C. Gore, H. C. Reese, and J. O. Reed.
[ABSTRACT.]
A METHOD for the commercial manufacture of sweet-potato syrup, based on laboratory and plant experimental work, has been developed by the Bureau of Chemistry. From the standpoint of quality, this syrup has possibilities for use as a table syrup, for cooking purposes, and in the manufacture of colored and shortgrain candies. For baking purposes it might find a use in dark products, such as ginger snaps. It also has properties which make it suitable for use in blending with other syrup to prevent crystallization. The commercial possibilities of sweet-potato syrup are limited by the high cost of manufacture under the present method.
E F F E C T O F D I A L Y S I S ON D I R E C T C R Y S T A L L I Z A T I O N O F C I T R I C ACID F R O M L E M O N JUICE.* By H. D. Poore.
[ABSTRACT.] PRELIMiNaRY experiments using collodion sacs in dialyzing lemon juice, followed by dialysis on a large scale in an osmogene containing collodion-impregnated cloth membranes, gave the following results : 3 Published as U. S. Dept. A9 r. Bul. ~r58, July 3, 1923. "Published in Ind. Eng. Chem., 15, (Aug., 1923): 773.