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Show Solving tlie Secret of What Gives .the Fruit Taste to Fruit Juice OKI! of the most puzzling problems prob-lems ever considered by tho Government Ilurcau of Chemistry Chem-istry Is fhnt r preserrlng 1 1)0 juices of citrus frulu, suri oh tho orange and lemon. The dlllk'ulty Is not to keep them fresh, but to prevent thou! from losing ti,r nntural lluvors wit hunt, the aid nf chemicals. Tm Idi ornm;,, juice, for example. Imineino yuarilliic,, of nrnnges, too ripe to bo sent to murkel, are thrown nwny every Hcnuon In fiillfornln nnd l-'loi-liln. 'j., jj(,n ,,r , S waste f'ult, If It. ceiihl be hoi I leil and guar-anlceil guar-anlceil ln, f ,.r,Hh iinvor. would command a coed ,,,-ice and add grent-lyto grent-lyto the pii.llts r the grnwrrs. The e.vpei-i;, t nl(1 nurciiu (4 Cheni-Inlry. Cheni-Inlry. with a vew to achieving thin "bjeel, hne r,i a unrts of experl-nn experl-nn nl..i. They mv p,,,,,.,.,,-, the Julcn out or rniii:.n, and, pulUni: It Into a "iilririiial cream ,.,iiralor-such n ): In lelil,.H.have, by Ibis nioiinii, got. i-, ,lf (ho pulp and "Iher noli, ninller It renlalneil. Thus purliieil, t aN'uiincl the import of n peri'c. y n,,,,,!,) n . I(.iry colorless fluid. HP to the prnsi'iit nioment the A experlmentei-s have not discovered nny means whereby tho frosh flavor of tho orango Juice can he proservod. Everybody Is familiar Willi bottled lime Juice, which Is a woll-Unown commercial article, largely used on shipboard. 11. la airly palatable stuff. Hut any one who has ever tanled fresh limes knows Hint- the preserved Juice has an nllo.cether dilforont. nnd Inferior tasle. Here Is n product or tropical and semi-tropical semi-tropical lntlluib's w hich, el' utmost do-llclniisness. do-llclniisness. would liml an enormously Increased inafUet. cleiniind If discovery discov-ery could be made of a way to hold lis original flu vor. Oddly enough, the Government chomlMl: have found out how to make lime Juice out of lemon Juice. To speak In Imore Hurt terniH. they liave miccooded in boll ling lemen Juice by a procens which cotuorls It. lulo a. product Indlsl Ingulshahlo by IiihIo or olherwhin from Ihe ceiu-inerclal ceiu-inerclal lime Juice. This is worth while, as fur " It g'K's. hut It doc not even help to iiolvo tho null' jiroblcin nl Inched. Where oilier frulls are converne1. not of Ihe cllrus hind, much moio ( t t i satinctory results have boon obtain. ob-tain. For example, therp is spplo Julr Tim exports have found a way to .ako iippln syrup, which tastes Ilk, an intensified elder. It is, in fac, a highly concentrated older, whit, bottled In greatly reduced bull tuny be converted Into a do-ligjul do-ligjul beverage by addiug four tls its volume of water. very farmer knows that, it n bar. w of cider bo frozen, most of tho w'er Is driven out of It In tho form olteo. Then, If be scoops a. hole di'n into tho lower part of tho mld-d: mld-d: of tho barrel, h will tliul there n' syrupy concentrated essence of (,lor, so to speak, which ho may dip fit. This. In fact, is tho Idea of .'liicli the Government chemists have iiiUen iidvanlaKo, in a nnuiner prcs-eul prcs-eul ly to bo explained. I'Mrst. free.-.luif u qunnUty of cider, they broke up the mass and put the pleceH Into n epeclaUy centrlvetl centi'iruc.al machine, which, operated at n speed of some thousands of revolutions revo-lutions per minute, threw out of tho Ice lt elder contents In the form of n nyrup--lho latter represent lut nbout one IlfUi of Uit orlt;lnul volumo of tho elder. This syrup was put up in bottles. Such cider syrup does not lose its flnvor with time. It is perfectly preserved by tho Iar.;e aniouut of sutar it contains not requlrlni:, likJ most hoi tied ciders, the addition of a chemical pi eserva'. Ivo to Keep It in Kood condition for drin'ur.i;. When wanted for use it Is diluted tas already al-ready explained! with four times lis volume of water. : Another method ef prosorvini; tho fresh llavor of eider has hern dis-oovoviM dis-oovoviM by the Gov eminent ehomist". This consists In luhitni; to It a smiill inmutlty of limo. Tho cliaraoieristic acid (!' apples, malic add, thereiU'O''! combines with the lime to term: calcium ma'.ale. which falls to the bottom as n solid precipitate. The' acid beini; thus .separated, (he cider reiualns "sweet." Valcluin mal. He has n eoumieiN'ia' value of a pound, wholesale, bclns tho ordinary source from which eltrle acid, for use lu confectionery. ..(c . Is obtained. Thus the process dcsoiTos.l not only makca Mvvt chlcr penna-nently penna-nently sweet, but t uvu.l'.hcs a valuab'f by product. |