The combination between phytate and the calcium and magnesium ions in peas cooked for various times in solutions of varying degrees of hardness has been studied. Experiments on the effect cf ionic environment on the composition of mixed calcium and magnesium salts of phytic acid indicate that the composition of the insoluble phytate in peas varies between the tricalcium dimagnesium dihydrogen and the dicalcium trimagnesium dihydrogen salts. Since cooking in extremely hard water complexes only 60% of the total phytate in the peas, and the absorption curves show that insoluble phytates account for only a proportion of the absorbed ions, it is concluded that the influence of phytate ions on texture is small. Peas (var. Pauli) grown on one plot, harvested under controlled conditions in 1961, and Samples of peas (25 g.), with a moisture content not less than Potassium was determined by flame photometry of the greatly diluted original digest.

No abstract

The elasticity coefficient of peas can be estimated from the distance they bounce when dropped vertically on to an inclined plane. The rebound range is related to the texture of the peas, and the standard deviation of the rebound range is a good measure of variation in the texture of the peas in a batch. IntroductionIn the canning of dried peas, the texture of the cooked peas is one of the most important aspects of quality which has to be considered in determining the heat process necessary above the bacteriologically safe minimum. The texture of the peas is generally assessed by a tasting panel but can be measured by any of a variety of instruments, such as the tenderometer,l maturometer,2 shear pressS and the hardness meter,4 which measure the force required to pierce, compress or shear the peas. A good correlation between maturometer readings and texture scores assessed by a tasting panel has been found and, in general, the mechanical instruments correlate well with one another. These instruments all measure the average texture in terms of the yield point under a shear stress of a batch of peas varying in size from the I43 peas used in the maturometer, upwards, and unless a great number of measurements are made, they give little indication of the range of texture to be found amongst the peas in any batch. To this extent they provide less information than a tasting panel, although they are quicker and more convenient to use.It has been suggested that the elasticity coefficient of peas might provide a good measure of their t e~t u r e ,~ and as it is a physical property which can be measured rapidly for individual peas, it could also be used in assessing the variation of texture within a large batch. Preliminary tests measuring the distance cooked peas bounced after dropping on to a plate set at 45" to the vertical showed a promising correlation between resilience and texture as measured with a maturometer. A trial apparatus was constructed to investigate the method further.

Summary The breakdown of carbohydrate molecules in acid solutions when heated gives rise to various acids of which two have been identified as glycollic and lactic acids. Evidence has been obtained that this reaction takes place in the sterilization of canned vegetables and is responsible for the drop in pH noted during the sterilization process.

Many individuals view the need to deliver an occasional paper at a national meeting as an occupational hazard of their profession. Others take the more optimistic view that the presentation of a paper not only presents an opportunity to assist others, but also offers an excellent means to accelerate one’s career and argue that as much attention should be given to the presentation (both oral and written) as was given to the actual research. There is more at stake than one’s own reputation; after all, in an oral presentation you are holding your colleagues captive.