Show ACIDS IN FRUITS HELP I NUTRITION Research V Work ork Carried Ol on I in R Recent cent y Years cars Fruits have e been recognized Increasingly Increasingly Iri iii recent lecent years as us important tS t items of ot diet In part because It ha has S been discovered that they are aie excellent excel excellent lent sources of However 1 the fruits have other Important constituents constituents con con- notably the time acids s on which m constructive research work work- luis has be been i idone n none m done one In recent years by chemists Ii in n I the United States Department of Agri AgrI- cul culture ture Citric acI acid and malic acI acid usually b both tb in km the time same ame fruit h have ve been beet found foun to be the time principal fruit Cruh acids The Time acidity of oranges lemons grapefruit grapefruit grape grape- fruit limes and most of time the berries berrie S SIs Is due almost entirely to citric acid apples and anu quinces owe their sour SOUl tang almost entirely to malic acid while poaches eaches apricots and pears hn have ve a mixture tuie of the time two t Time The blackberry blackberry black black- belr berry acid Is called an and t E 1 K Nelson of the time bureau of chemistry and n soils describes e this as us a peculiar acm acid not found elsewhere In na nfl- ture tut-e. acid Is s closely related to tIm citric ncI acid possessing the time same same empirical em em- formula but a u different tu ture turc re reIn In a table tahe giving the tIme acidity ity of more than thun a score sCOle of fruits Mr Nelson r re records records re- re cords that the time tamarind with 8 S per percent percent cent acidity Is s the sourest fruit more than thun twice as ns nci acid as us the time lemon with per cent The Time tamarinds tamarind's acidity Is s due ue almost exclusively to tartaric acid The Time grape Is the time only other fruit with a n considerable content of ot acid In time the body hOlly most of the acids are oxidized readily the time sodium um potassium slum or om- calcium with which the they cornIlle corn com I bine Ille remaining to counteract acid con con- on- on I In the bo body nn and to help prevent prevent pre pre- vent excess of acidity I |