Experiments on the Spoilage of Tomato Ketchup
()
About this ebook
The name Lycopersicum is from two Greek words, meaning a wolf, and a peach, the application of these terms not being apparent; the name of the species, esculentum, is from the Latin, meaning eatable. The common name "tomato" is of South or Central American origin, and is believed to be the term used in an ancient American dialect to designate the plant,[C] but its meaning is unknown. The English call the tomato "love apple," which in French is "pomme d'amour."
The tomato is considered a typical berry, the ovary wall, free from the calyx, forming the fleshy pericarp, which incloses chambers filled with a clear matrix containing the seeds.
Related to Experiments on the Spoilage of Tomato Ketchup
Related ebooks
Pickling Ripe and Green Olives Rating: 0 out of 5 stars0 ratingsJam Manufacture - Its Theory and Practice Rating: 4 out of 5 stars4/5Global Cheesemaking Technology: Cheese Quality and Characteristics Rating: 0 out of 5 stars0 ratingsBiotechnology of Lactic Acid Bacteria: Novel Applications Rating: 0 out of 5 stars0 ratingsHypobaric Storage in Food Industry: Advances in Application and Theory Rating: 0 out of 5 stars0 ratingsSugarcane Improvement Through Breeding Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Food Processing By-Products and their Utilization Rating: 0 out of 5 stars0 ratingsFood Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation Rating: 0 out of 5 stars0 ratingsFood Additives Data Book Rating: 0 out of 5 stars0 ratingsThe Top 10 Hottest Peppers in the World Rating: 0 out of 5 stars0 ratingsFresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control Rating: 0 out of 5 stars0 ratingsThe Analysis and Control of Less Desirable Flavors in Foods and Beverages Rating: 0 out of 5 stars0 ratingsHandbook of Drying for Dairy Products Rating: 0 out of 5 stars0 ratingsInsecticides: Analytical Methods for Pesticides, Plant Growth Regulators, and Food Additives, Vol. 2 Rating: 0 out of 5 stars0 ratingsPesticides and Pollution Rating: 0 out of 5 stars0 ratingsMicrobial Ecology of Foods V1: Factors Affecting Life and Death of Microorganisms Rating: 0 out of 5 stars0 ratingsDairy Microbiology Handbook: The Microbiology of Milk and Milk Products Rating: 0 out of 5 stars0 ratingsChemistry and Technology of Soft Drinks and Fruit Juices Rating: 5 out of 5 stars5/5Citrus Fruit: Biology, Technology and Evaluation Rating: 4 out of 5 stars4/5Microbiologically Safe Foods Rating: 0 out of 5 stars0 ratingsGenebank Standards for Plant Genetic Resources for Food and Agriculture Rating: 0 out of 5 stars0 ratingsAdvances in Dairy Products Rating: 0 out of 5 stars0 ratingsInsect Pests of Potato: Global Perspectives on Biology and Management Rating: 0 out of 5 stars0 ratingsChemistry and Methods of Enzymes Rating: 0 out of 5 stars0 ratingsInnovative Food Analysis Rating: 0 out of 5 stars0 ratings
Literary Fiction For You
The Handmaid's Tale Rating: 4 out of 5 stars4/5Flowers for Algernon Rating: 4 out of 5 stars4/5East of Eden Rating: 5 out of 5 stars5/5The Tattooist of Auschwitz: A Novel Rating: 4 out of 5 stars4/5Demon Copperhead: A Pulitzer Prize Winner Rating: 4 out of 5 stars4/5Little Birds: Erotica Rating: 3 out of 5 stars3/5The Sympathizer: A Novel (Pulitzer Prize for Fiction) Rating: 4 out of 5 stars4/5The 7 1/2 Deaths of Evelyn Hardcastle Rating: 4 out of 5 stars4/5Life of Pi: A Novel Rating: 4 out of 5 stars4/5All the Ugly and Wonderful Things: A Novel Rating: 4 out of 5 stars4/5The Silmarillion Rating: 4 out of 5 stars4/5Annihilation: A Novel Rating: 4 out of 5 stars4/5The Covenant of Water (Oprah's Book Club) Rating: 4 out of 5 stars4/5Tender Is the Flesh Rating: 4 out of 5 stars4/5Piranesi Rating: 4 out of 5 stars4/5The Poisonwood Bible: A Novel Rating: 4 out of 5 stars4/5A Farewell to Arms Rating: 4 out of 5 stars4/5Pride and Prejudice: Bestsellers and famous Books Rating: 4 out of 5 stars4/5I'm Thinking of Ending Things: A Novel Rating: 4 out of 5 stars4/5The Old Man and the Sea: The Hemingway Library Edition Rating: 4 out of 5 stars4/5Catch-22: 50th Anniversary Edition Rating: 4 out of 5 stars4/5I Who Have Never Known Men Rating: 4 out of 5 stars4/5The Only Woman in the Room: A Novel Rating: 4 out of 5 stars4/5Mr. Penumbra's 24-Hour Bookstore: A Novel Rating: 4 out of 5 stars4/5Till We Have Faces: A Myth Retold Rating: 4 out of 5 stars4/5Lady Tan's Circle of Women: A Novel Rating: 4 out of 5 stars4/5Leave the World Behind: A Read with Jenna Pick Rating: 3 out of 5 stars3/5The Queen's Gambit Rating: 4 out of 5 stars4/5The Lost Flowers of Alice Hart Rating: 4 out of 5 stars4/5A Confederacy of Dunces Rating: 4 out of 5 stars4/5
Reviews for Experiments on the Spoilage of Tomato Ketchup
0 ratings0 reviews
Book preview
Experiments on the Spoilage of Tomato Ketchup - A. W. Bitting
1909.
LETTER OF TRANSMITTAL.
U. S. Department of Agriculture
,
Bureau of Chemistry
,
Washington, D. C., July 15, 1908.
Sir: I have the honor to submit for your approval a report made by Inspector Bitting of experimental work on the spoilage of tomato ketchup, the conditions contributing thereto, methods of prevention, the action of preservatives, and the length of time that the product will keep under varying conditions of manufacture and temperature, both before and after opening. Every effort has been made to conduct the work in a practical way, and the results obtained can not fail to be of interest and profit both to the manufacturer and consumer. I recommend that this report be published as Bulletin No. 119 of the Bureau of Chemistry.
Respectfully, H. W. Wiley,
Chief.
Hon. James Wilson,
Secretary of Agriculture.
CONTENTS.
ILLUSTRATIONS.
EXPERIMENTS ON THE SPOILAGE OF TOMATO KETCHUP.
INTRODUCTION.
The tomato, Lycopersicum esculentum, is supposed to be native to South or Central America. The large fruits commonly used grow only under cultivation, but the variety with small, spherical fruits, known as L. cerasiforme, has been found on the shore of Peru and is considered by De Candolle[A] as belonging to the same species as L. esculentum. Though grown extensively in Europe, there is nothing to indicate that it was known there before the discovery of America. The tomato was introduced into China and Japan at a comparatively recent date. De Candolle is of the opinion that the tomato was taken to Europe by the Spaniards from Peru and was later introduced into the United States by Europeans. Tomatoes were brought to Salem, Mass., by an Italian painter in 1802,[B] who is said to have had difficulty in convincing the people that they were edible. They were used in New Orleans in 1812, though as late as 1835 they were sold by the dozen in Boston. After 1840 they came into general use in the Eastern States, but it was later than this before tomatoes were used freely in the Western States, many persons having the impression that, since they belonged to the nightshade family, they must be unwholesome. The extent to which tomatoes are used at the present time shows how completely this prejudice has been overcome.
The name Lycopersicum is from two Greek words, meaning a wolf, and a peach, the application of these terms not being apparent; the name of the species, esculentum, is from the Latin, meaning eatable. The common name tomato
is of South or Central American origin, and is believed to be the term used in an ancient American dialect