Vitamin C Content of Canned Tomato Juice

Abstract

Crude Fiber. Crude fiber is essentially a measure of the cellulose content. The average value for the ten brands of meal was 3.34 per cent, varying from 2.67 to 4.31 per cent. This should be a valuable determination in case of adulteration with shriveled or dry nuts, or vegetable products such as shells, roots, and stems.Protein. The protein in the dry meal examined varied from 54.64 to 62.45 per cent with an average value of 58.65 per cent. This is equivalent to about 30 per cent (30.66) on the basis of the whole butter.Reducing Substances. Qualitative tests showed the absence of reducing sugars before hydrolysis. Starch cellulose and pentosans were the polysaccharides found in the fat-free meal. After the hydrolysis, the reducing sugars calculated as glucose ranged from 22.77 to 29.92 per cent (average 26.21) on the basis of the dry meal. This range in values was chiefly due to differences in starch content (14.46 to 21.43 per cent with an average value of 17.91). The amounts of pentosans, 5.30 to 6.81 per cent, varied less than one per cent from the average, 6 per cent.