Table 3.—Composition of Trimming Stock Pulps Contd.Sample No.Ratio of pulp solids to filtrate solidsInsoluble solids in total solidsSugar in solids of liquorAcid in solids of liquorRatio of acid to sugar_Per cent__Per cent__Per cent_14701.241...53.57.67.014711.233...53.27.76.91470-11.203............1470-21.203............1470-31.201............1470-41.197............1471-11.184............1471-21.184............1471-31.218............1471-41.203............15721.109............15731.11712.8.........15741.10911.4.........15751.17513.3.........1662(b)1.0423.7.........1664(c)1.0404.7.........16651.12314.3.........7011.14014.754.87.07.8703(d)1.0222.455.97.08.07051.22018.650.46.28.07061.14511.748.36.37.6(a) Determined by dryingin vacuoat 70° C.(b) Unconcentrated tomato juice from peeling table.(c) No. 1662 concentrated.(d) Clear liquor separated from unconcentrated pulp on standing.(e) Expressed as invert.Table 4.—Comparison of Methods for the Determination and Calculation ofSolids in Whole Tomato PulpSample No.Solids in liquor from filtered pulpBy drying_in vacuo_at 70° C.Calculated from--ImmersionrefractometerreadingSpecific gravity(1)Specific gravity(2)_Per cent__Per cent__Per cent__Per cent_12905.245.315.355.3512915.715.675.785.8012924.884.874.854.8512936.286.216.336.3512945.825.795.875.8912957.697.677.827.8212968.057.88......129710.2710.2710.2510.2612999.099.069.059.0613006.886.916.986.9913016.686.59......13026.616.646.736.7413037.297.347.427.4313046.206.166.306.3013057.987.98......13068.018.05......13076.976.967.087.0814819.649.679.689.6814829.869.819.709.71148310.1910.2110.1510.1414849.239.159.109.1114857.737.647.637.6414798.969.038.878.8814863.76...3.623.6314914.404.444.304.3214967.317.397.307.3115157.617.707.607.6115294.544.524.474.4915305.425.325.305.3115316.276.256.276.2813256.997.13......Table 4.—Comparison of Methods for the Determination and Calculation ofSolids in Whole Tomato Pulp Contd.Sample No.Solids in whole pulpBy drying_in vacuo_at 70° C.Calculated fromimmersionrefractometerreadingCalculated from specific gravity of--Filtered liquor[3]Whole pulpFiltered liquor[4)_Per cent__Per cent__Per cent__Per cent__Per cent_12905.945.956.005.975.9912916.546.366.486.476.5012925.505.475.445.525.4312937.026.967.106.987.1112946.486.496.586.456.6012958.678.598.778.638.7612969.008.83...9.11...129711.2011.5011.4711.2011.49129910.0710.1510.1410.0210.1513007.707.757.827.687.8313017.367.38...7.43...13027.457.447.547.407.5513038.178.238.338.128.3213046.886.907.066.957.0613059.038.94...8.88...13068.959.02...8.86...13077.867.817.937.837.93148110.8210.8310.8410.8010.84148210.8310.9810.8610.7010.88148311.2111.4311.3611.1711.36148410.2710.2510.1910.1710.2014858.558.568.558.308.56147910.0010.109.949.889.8514864.34...4.053.904.0714914.974.974.824.624.8414968.278.288.188.158.2915158.568.638.528.408.5215295.115.065.014.905.0315306.215.975.945.975.9515317.177.017.046.927.0313257.867.99...7.81...(1) From formula on page 30.(2) The solution factor of O’Sullivan (J. Chem. Soc., 1876, p. 129) was employed with slightmodification. The formula employed was 1000(d- 1000) / 4.35 = per cent solids. In this formulad= specific gravity of solution at 20° C.(3) From formula on page 31.(4) For these figures the formula of footnote 2 was employed and the results multiplied by 1.12Table 5.—Tomato Pulp and Filtered LiquorWhole pulpFiltrate from pulpSolids by dryingSpecificgravityat 20° C.Solids by dryingImmersionrefract-ometerreadingat 17.5° C.Specificgravityat 20° C._In vacuo_at 70° C.At atmosphericpressure100° C._In vacuo_at 70° C.At atmosphericpressure100° C._Per cent__Per cent__Per cent__Per cent_3.423.151.01503.052.7126.91.01333.473.201.01523.102.7527.11.01363.533.251.01553.152.8027.31.01383.583.301.01573.202.8527.51.01403.643.351.01593.252.8927.71.01423.703.411.01613.302.9327.91.01443.763.461.01633.352.9728.11.01463.813.511.01663.403.0228.31.01493.873.561.01683.453.0728.61.01513.923.611.01703.503.1128.81.01533.983.671.01723.553.1529.01.01554.033.721.01743.603.2029.21.01574.093.771.01773.653.2429.41.01604.153.821.01793.703.2829.61.01624.203.871.01813.753.3329.81.01644.263.931.01833.803.3830.01.01664.313.981.01853.853.4230.31.01684.374.031.01883.903.4630.51.01704.434.081.01903.953.5130.71.01734.484.131.01924.003.5530.91.01754 544.181.01944.053.6031.11.01774.594.231.01974.103.6431.31.01794.654.281.01994.153.6931.51.01814.714.331.02014.203.7331.71.01834.764.381.02034.253.7831.91.01854.824.441.02054.303.8232.11.01884.874.491.02084.353.8632.31.01904.934.541.02104.403.9132.51.01924.994.591.02124.453.9532.71.01945.044.641.02154.504.0032.91.0196Table 5.—Tomato Pulp and Filtered Liquor—ContinuedWhole pulpFiltrate from pulpSolids by dryingSpecificgravityat 20° C.Solids by dryingImmersionrefract-ometerreadingat 17.5° C.Specificgravityat 20° C._In vacuo_at 70° C.At atmosphericpressure100° C._In vacuo_at 70° C.At atmosphericpressure100° C._Per cent__Per cent__Per cent__Per cent_5.104.701.02174.554.0433.11.01985.164.751.02194.604.0933.31.02005.214.801.02224.654.1333.61.02035.274.851.02244.704.1833.81.02055.334.901.02264.754.2234.01.02075.384.961.02284.804.2634.21.02095.445.011.02304.854.3134.41.02115.495.061.02334.904.3634.61.02135.555.111.02354.954.4034.81.02165.605.161.02375.004.4435.01.02185.665.211.02405.054.4935.21.02205.725.261.02425.104.5335.41.02235.775.311.02445.154.5835.61.02255.835.361.02475.204.6235.81.02275.885.411.02495.254.6636.01.02295.945.471.02515.304.7136.21.02316.005.521.02535.354.7536.41.13336.055.571.02565.404.8036.61.02356.115.621.02585.454.8436.81.02386.165.671.02605.504.8937.11.02406.225.731.02635.554.9337.31.02426.285.781.02655.604.9837.51.02446.335.831.02675.655.0237.71.02466.395.881.02705.705.0637.91.02496.455.931.02725.755.1138.11.02516.505.991.02745.805.1538.31.02536.566.041.02765.855.2038.51.02556.616.091.02795.905.2438.71.02576.676.141.02815.955.2938.91.02596.726.191.02836.005.3339.11.0261Table 5.—Tomato Pulp and Filtered Liquor—ContinuedWhole pulpFiltrate from pulpSolids by dryingSpecificgravityat 20° C.Solids by dryingImmersionrefract-ometerreadingat 17.5° C.Specificgravityat 20° C._In vacuo_at 70° C.At atmosphericpressure100° C._In vacuo_at 70° C.At atmosphericpressure100° C._Per cent__Per cent__Per cent__Per cent_6.786.241.02856.055.3839.31.02636.846.291.02886.105.4239.51.02666.896.351.02906.155.4639.71.02686.956.411.02926.205.5139.91.02707.016.461.02946.255.5640.11.02727.066.511.02976.305.6040.31.02747.126.561.02996.355.6440.61.02777.176.611.03016.405.6940.81.02797.236.661.03046.455.7341.01.02817.286.711.03066.505.7841.21.02837.346.761.03086.555.8241.41.02857.406.821.03106.605.8641.61.02877.456.871.03136.655.9141.81.02907.516.921.03156.705.9542.01.02927.566.971.03176.756.0042.21.02947.627.021.03206.806.0442.41.02967.687.081.03226.856.0942.61.02987.747.131.03246.906.1442.81.03007.797.181.03266.956.1843.11.03037.857.231.03297.006.2243.31.03057.907.281.03317.056.2643.51.03077.967.331.03337.106.3143.71.03098.027.381.03367.156.3643.91.03118.077.431.03387.206.4044.11.03138.127.481.03407.256.4444.31.03158.187.541.03427.306.4844.51.03188.247.591.03457.356.5344.71.03208.307.641.03477.406.5844.91.03228.357.691.03497.456.6245.11.03248.407.741.03527.506.6645.31.0326Table 5.—Tomato Pulp and Filtered Liquor—ContinuedWhole pulpFiltrate from pulpSolids by dryingSpecificgravityat 20° C.Solids by dryingImmersionrefract-ometerreadingat 17.5° C.Specificgravityat 20° C._In vacuo_at 70° C.At atmosphericpressure100° C._In vacuo_at 70° C.At atmosphericpressure100° C._Per cent__Per cent__Per cent__Per cent_8.467.791.03547.556.7145.51.03288.527.841.03567.606.7645.71.03318.577.891.03587.656.8045.91.03338.637.951.03617.706.8446.21.03358.688.001.03637.756.8946.41.03378.748.051.03657.806.9346.61.03398.808.111.03677.856.9846.81.03418.868.161.03707.907.0247.01.03448.918.211.03727.957.0747.21.03468.968.261.03748.007.1147.41.03489.028.311.03778.057.1647.61.03509.088.361.03798.107.2047.81.03529.148.411.03818.157.2448.01.03549.198.461.03838.207.2848.21.03579.258.511.03868.257.3348.41.03599.308.571.03888.307.3848.61.03619.368.621.03908.357.4248.81.03639.428.671.03938.407.4649.01.03669.478.721.03958.457.5149.21.03689.538.771.03978.507.5549.41.03709.588.831.04008.557.6049.61.03729.648.881.04028.607.6449.81.03749.708.931.04048.657.6850.01.03769.758.981.04068.707.7350.21.03799.809.031.04088.757.7850.41.03819.869.091.04108.807.8250.71.03839.929.141.04138.857.8650.91.03859.979.191.04158.907.9151.11.038710.029.241.04178.957.9551.31.038910.089.291.04199.008.0051.51.0392Table 5.—Tomato Pulp and Filtered Liquor—ContinuedWhole pulpFiltrate from pulpSolids by dryingSpecificgravityat 20° C.Solids by dryingImmersionrefract-ometerreadingat 17.5° C.Specificgravityat 20° C._In vacuo_at 70° C.At atmosphericpressure100° C._In vacuo_at 70° C.At atmosphericpressure100° C._Per cent__Per cent__Per cent__Per cent_10.149.351.04219.058.0551.71.039410.199.401.04249.108.0951.91.039610.259.451.04269.158.1352.11.039810.309.501.04289.208.1852.31.040010.359.551.04309.258.2252.51.040210.419.601.04339.308.2752.71.040410.479.651.04359.358.3152.91.040610.529.701.04379.408.3553.11.040910.589.751.04409.458.4053.31.041110.649.801.04429.508.4553.51.041310.709.861.04449.558.4953.71.041510.759.911.04479.608.5353.91.041710.809.961.04499.658.5854.11.041910.8610.011.04519.708.6254.31.042210.9110.061.04539.758.6754.51.042410.9710.111.04569.808.7154.71.042611.0210.161.04589.858.7555.01.042811.0810.211.04619.908.8055.21.043011.1410.261.04639.958.8555.41.043311.2010.311.046510.008.8955.61.043511.2510.371.046710.058.9355.81.043711.3010.421.046910.108.9856.01.043911.3610.471.047210.159.0256.21.044111.4110.521.047410.209.0756.41.044411.4710.571.047610.259.1156.61.044611.5310.631.047810.309.1556.81.044811.5910.681.048110.359.2057.01.045011.6410.731.048310.409.2557.21.045211.7010.781.048510.459.2957.41.045411.7510.831.048710.509.3357.61.0457Table 5.—Tomato Pulp and Filtered Liquor—ContinuedWhole pulpFiltrate from pulpSolids by dryingSpecificgravityat 20° C.Solids by dryingImmersionrefract-ometerreadingat 17.5° C.Specificgravityat 20° C._In vacuo_at 70° C.At atmosphericpressure100° C._In vacuo_at 70° C.At atmosphericpressure100° C._Per cent__Per cent__Per cent__Per cent_11.8110.891.049010.559.3857.81.045911.8710.941.049210.609.4258.01.046111.9310.991.049410.659.4758.21.046311.9911.041.049610.709.5158.41.046512.0511.091.049910.759.5558.61.046712.1011.151.050110.809.6058.81.046912.1511.201.050310.859.6559.01.047112.2111.251.050510.909.7059.21.04712.2611.301.050810.959.7459.41.047612.3211.351.051011.009.7859.61.047812.3711.401.051211.059.8259.91.048012.4311.451.051511.109.8760.11.048212.4911.501.051711.159.9260.31.048412.5511.551.051911.209.9660.51.048712.6011.601.052211.2510.0060.71.048912.6511.661.052411.3010.0460.91.049112.7111.711.052611.3510.0961.11.049312.7711.761.052811.4010.1361.31.049512.8311.811.053111.4510.1861.51.049812.8811.861.053311.5010.2261.71.050012.9411.921.053511.5510.2761.91.050212.9911.971.053811.6010.3162.11.050413.0512.021.054011.6510.3562.31.050613.1012.071.054211.7010.4062.51.050813.1612.121.054411.7510.4562.71.051113.2212.181.054711.8010.4962.91.051313.2712.231.054911.8510.5363.11.051513.3212.281.055111.9010.5863.31.051713.3812.331.055411.9510.6363.51.051913.4412.381.055612.0010.6763.71.0521Table 5.—Tomato Pulp and Filtered Liquor—ContinuedWhole pulpFiltrate from pulpSolids by dryingSpecificgravityat 20° C.Solids by dryingImmersionrefract-ometerreadingat 17.5° C.Specificgravityat 20° C._In vacuo_at 70° C.At atmosphericpressure100° C._In vacuo_at 70° C.At atmosphericpressure100° C._Per cent__Per cent__Per cent__Per cent_13.5012.441.055812.0510.7164.01.052313.5512.491.056012.1010.7564.21.052513.6012.541.056212.1510.8064.41.052713.6612.591.056512.2010.8464.61.052913.7212.641.056712.2510.8964.81.053113.7812.701.056912.3010.9465.01.053313.8312.751.057212.3510.9865.21.053513.8912.801.057412.4011.0265.41.053713.9512.851.057612.4511.0765.61.053914.0112.901.057912.5011.1165.81.0541The per cent of solids in the filtered liquor obtained by dryingin vacuo, multiplied by 1.12, gives the per cent of solids in the original pulp obtained by dryingin vacuo. This relationship is shown inTable 2, in the column headed “Ratio of pulp solids to filtrate solids,” and also inTable 5.Of the 33 samples shown inTable 2, the result obtained by multiplying the per cent of solids in the filtrate (obtained by dryingin vacuo) by the factor 1.12 is very nearly identical with the per cent of solids in the pulp (obtained by dryingin vacuo). In 22 of the 33 samples the difference between these two figures is less than 0.1 per cent. In 17 samples it is less than 0.06 per cent, and in 13 samples it is less than 0.05 per cent. In only two samples does it exceed 0.17 per cent.(b)By calculation from the specific gravity of the filtrate.—The specific gravity of the filtered liquor may be determined by means of an ordinary pycnometer. From the specific gravity at 20° C., the per cent of solids in the filtrate as determined by dryingin vacuoat 70° C. may be obtained fromTable 5. It may also be calculated by the following formula, which was derived from the same table:
Table 3.—Composition of Trimming Stock Pulps Contd.
(a) Determined by dryingin vacuoat 70° C.(b) Unconcentrated tomato juice from peeling table.(c) No. 1662 concentrated.(d) Clear liquor separated from unconcentrated pulp on standing.(e) Expressed as invert.
Table 4.—Comparison of Methods for the Determination and Calculation ofSolids in Whole Tomato Pulp
Table 4.—Comparison of Methods for the Determination and Calculation ofSolids in Whole Tomato Pulp Contd.
(1) From formula on page 30.(2) The solution factor of O’Sullivan (J. Chem. Soc., 1876, p. 129) was employed with slightmodification. The formula employed was 1000(d- 1000) / 4.35 = per cent solids. In this formulad= specific gravity of solution at 20° C.(3) From formula on page 31.(4) For these figures the formula of footnote 2 was employed and the results multiplied by 1.12
Table 5.—Tomato Pulp and Filtered Liquor
Table 5.—Tomato Pulp and Filtered Liquor—Continued
Table 5.—Tomato Pulp and Filtered Liquor—Continued
Table 5.—Tomato Pulp and Filtered Liquor—Continued
Table 5.—Tomato Pulp and Filtered Liquor—Continued
Table 5.—Tomato Pulp and Filtered Liquor—Continued
Table 5.—Tomato Pulp and Filtered Liquor—Continued
The per cent of solids in the filtered liquor obtained by dryingin vacuo, multiplied by 1.12, gives the per cent of solids in the original pulp obtained by dryingin vacuo. This relationship is shown inTable 2, in the column headed “Ratio of pulp solids to filtrate solids,” and also inTable 5.
Of the 33 samples shown inTable 2, the result obtained by multiplying the per cent of solids in the filtrate (obtained by dryingin vacuo) by the factor 1.12 is very nearly identical with the per cent of solids in the pulp (obtained by dryingin vacuo). In 22 of the 33 samples the difference between these two figures is less than 0.1 per cent. In 17 samples it is less than 0.06 per cent, and in 13 samples it is less than 0.05 per cent. In only two samples does it exceed 0.17 per cent.
(b)By calculation from the specific gravity of the filtrate.—The specific gravity of the filtered liquor may be determined by means of an ordinary pycnometer. From the specific gravity at 20° C., the per cent of solids in the filtrate as determined by dryingin vacuoat 70° C. may be obtained fromTable 5. It may also be calculated by the following formula, which was derived from the same table: