THE EFFECT or SUCROSE Cum ACID AND TEMPERATURE on THE Viscosn'v ' AND CEL 511125qu or comsrmcu -- . PASTES _ mi. in: m m «I». '-s. ‘- MW sun com ‘ Ann Jouphéno Heinz 1953 This is to certify that the thesis entitled The Effect of Sucrose, Citric Acid, and Temperature on the Viscosity and Gel Strength of. Cornstarch Pastes presented by Miss Ann Josephine Heine has been accepted towards fulfillment of the requirements for M. So degree in HODQ Ecgnomics gen/W ‘fllMajor professor Date July 20, 1953 0-169 _ ' II mm; IIIZIIIIJILIIIIII Luigi ii 1i i "Hymn; M II L j " _ _ PLACE IN RETURN BOX to remove this checkout from your record. TO AVOID FINES return on or before date due. DATE DUE DATE DUE DATE DUE MSU Is An Affirmative Action/Equal Opportunity Institution c:\cimM.ptn3-p.1 ,- "fr- -. - . - - . ~ may” _ ... Tau Direct oz bJCFOSG, Ultrlc “Cid, on; -enperatlre on the Viscosity and Gel 5t.engtn of Cornstarch P—‘ nnn Josephine joins \ h Inesis Submitted to the Graduate Faculty n Partial Fulfillment of the Requirements for the De t4. ‘. \~-‘ c- r.‘ ‘-"‘ 0“": UJprR LP Dwight/b; tvject: Institution Administration Kich; on State College 1953 gree of THESIC :3..f'3 (3 o "vlrfvxyw "1 ,wuq ‘WT,V'T‘O hxlllhu b EILH;)\JLuLs1 .LL) m? .: ,,7 .»,-_ r. : 7. rte wrlter area S to QAPPBSS ner apprecletlon to or. Pearl nldricl an: Ior their help and glidsnee during the preparation of tnls thesxs, one to Dr. William Eaten for assistance in statist'eol analysis or tee date. :~. I, .‘.‘~ _\ -‘ \‘ 1 \|_ ’1 _ , T" ' 1 . ‘ "4"_" one also alsnes prtflaflfl tne torn rrolucts tonpsny, hftO, Illinois for the cornstarch which was use' 0 W A.“ this AJ I. stony, as well as to; the use of the Corn Industries g .' _‘ ‘ ‘ L _ '1 - 4 ".. . f? . 1 llsttnm;ter'tntl ttua.zue. 303318 ”’1‘ '3‘ Yr: ~‘,‘1 " """"‘:‘""‘"('t lixg'uld (/1 VbA“—L_ld~.‘o ”w r '_':‘“1.'-"..".1“-2 ' “LII".J‘ U"ui.JLJLIA_J‘IA‘_Jl~‘ LL.) 0 o . o a u g g a o o g o O l H -0 cf. fiv./‘..‘ ‘Irn P ,. i‘~-Lix‘VUJUL-Lbu‘ o O a I I a o o I I u o o 0 c 0 F4 F4 F-i H F1 "hr-‘17.. '. ‘ “'P.‘ 7.1"“ n- . < D. L' "1 " ‘ rtu 4...)” k. L 4 L 4.4. :1; LLlJ o o o o o o . o a . . o ("t "1 p U) (‘7 F. (J C3 43 .p- H F4 0 (I I. '._ ' ’ ’ ’ i, ‘ s UtuFCGBS auxing ncn1-ccture , C (3 H H (D (T. :3 fl '3 r. (f r‘ C) I.) O p—+ (C‘ (1' {‘1 "2 0 LT O o P I FJ (Q Presence of Electrolytes r . . . . . . . . F‘ M . .‘ ~ .' V m yr“.*‘ .s’ ’0 ect o: lime and lempeictuie . . . . . . F4 +4 ou (A 51/ ‘ , ‘I‘ r L .. (‘1 ‘11:]; I l b'lJth'b L625 0 o g g g o o o o o o o o O ‘ .L “1‘6'w O r OF) .t..L L bet OJ. U deljose O O O I O O o o o o o O Ldkl Objective Tests for Viscosity, Line Spread, Gel btrcngtn . . . . . . . . . . {‘3 0 1‘1. PliUQEDljiiE o o o o o o o o o o o o o o o - 0 $6 ()1 C ) Irlé:re(ii(ellts O o o o c o o o o o o o o o O ()3 .4 roprfllllas O O o I I a O o I O I I o o o I O 4; C) Treatments . . . . . . . . . . . . . . . . (77 (71 'J '2’. C'f'~ 7’3 "D “TC ,"77r_ (“ ‘= O l HUJULL) n“ LUVUUULVJ‘ o o o o o o o o o o O m ‘r' ' 1'. ,',‘1 fifty-11‘. 1- lNLJuL or vbnlgufs Contd.) ‘Jl O SU214V:1£}2\‘{ o o o o o O 0 'III. OGLE‘QLJLIUiEb . . . . . . . . ‘Jlll. LITEXmTUAE JI‘L‘EI) . . . . . . T“ » 7‘ L"'T‘t-r'r .L I hdiPuJ\U.L—l'\ o o o o o o o o o o I F“! I»TRQ"UTICL ' The cn11ent trend in iood pioducti3n is toward simplification of recipes and methods 01 preo osr'ation. Some resistance is u {G Jelly em1wou1te1ed when chsn5es are made in practices which have long been accented. One example of sn31 resistance to change is found in the 1eluct nce to ccett mo m1 icntions in the method of cont ini1: and c3o kin; the ingredients of lemon pie filli115. A survey of pie filling recipes in large quantity cook Looks showed that generally the directi3ns ior adhin5 lemon 11c 1;-lin5 recommend mixin5 all ingredi- ents toge tm111 and cooking this mixture until it thickens. In C1nt1ds t, coonin; procedures in most small oucntity coon Looks fol low t.e conventional method in which all the in51edients, encept the egg yolk and lemon Juice, are cooked together hwtil thick. To this thickened starch paste the egg yolk is added and the mixture cooked lon5 enough to coagulate the e55 orotein. After the completely cooked gicste is recored i"r.1m the heat, thu lemon juice is added. Se vertl authors of textboons on foul preparation eXplzin that the le :non juice is added to the cooked starch paste to minimize the hydrolyzing effect of the acid on the starch and the subsequent thinning of the mixture. According to authorities on food prepc'etion, the rate or hyoiol; sis inczecses with rise in the tem: eture or the castes and ”1th irnoling. This has been mentioned previously in the discussion on chemical fractions. In their work on wheat and corn‘starches, Woodruff and Kac Masters (39) stated that some of these starches yrouuce different pasting results, a fact which may be of practical lO significance to starch users. Mangel and Bailey (29) found that hard string, herd winter, soft wirter, and durum wheat gave different results. Their conclusion was thst chemical difier ices, vhich cause dif‘erences in physical properties, are ; Hob Lly comglex in neture and msy be attributed to morphological differences in the starch granule. In a covwcii on of vsrious Limos of commercial starches, Nutting (El) found that potato stsrch swelled most and gave the most viscous,'unstsble, . end verisLle 1L5 te. The exyerinents of narris and Jesperson (31) with wheat, barley, and corn ascrc e Verified the stove finding. They reported e si n.1iccnt difference in the swelling power among these kinds of starches. -3 irestment of Sta Iches dui ing Lsnufscture l mhe effect of treatment of starch during nsnufscture has received mucn Ht extion fiom ieseercr workers. Woodruff and Use LLasteIs (o3) pie,e.cc their own ccrnstsrches and made con,orisoi with commercial ,roducts. They discovered measurstle ui icicnccs in the ccokin: properties between the starches extracted by various methods. The exyrriuehts by Caesar (ll) on three comrercisl cornstarches indicated ll varietitzn in their swelling power and sterility. Two samples thickened more quickly and to a gree ter degree than the third, whit h thi dless but also thinned more slowly urd to a lesser degree than the others. In a discussion of sterch characteristics, Sjos trom (o5) said, "thin-Loiling indicates these starches give a paste which is more fluid than that of ordinary starch, and by suitetle modification of treatment verying degrees 01' fluidity 'en be obtained?. Campbell and co-workexs (ld) cmrhosised the need for selecting a starch which will produce the results T 1 :’ 0v ~ Alvd desired in cooking various food products. commented that chemical and heat tree thents in productic..n may effect st rch gesting ct1c1zcteristics. They LoLz ted out that w ’ J— drying 01 starch durinfi menufecture may result in a slight gelatinizetion whic h increases the sbil it 3 of stare nechtel (b) verified these facts and pointed out that ver; us scmyles of the SE re dcsiLnution nzy give different results if they have been precured under different con- ditions of menufecture. After studying laboratory ex- traction of wheat starches, Harris and Jesperson (El) resort date in starch concluded that it is useless t O res es rch unless the technique of chufscture is included also. Concentration of Starch 3 w ,‘ . r .1.-- ._ x ‘. H v. u x. The extellments o: nhnef end uedtes (u) SuCqu tnut D s the concentration of starch was increased there was an apprecistle decretse in the temperature of the first measurable chenbe in vis"osity. There was also a marked increase in “eximum viscosity and s slight decrease in the paste temperature at maximum vi: osity. In ajoitjon, the point cf greatest consistency was more abrupt and the sutsequent ”ecreese more ragid. Besides substantiating tthe findiu s, Fecntel and Fischer (6) and Brimhell and Hixon (3) establisncc the fact tnst beyorl the point of a critical conzentration cf sterch, escn increase naje enorrous ircrtaSOS in viscosity and rigicity cf resulting testes. Fechtel (5) end Lowe (23) reported thtt the extent of tresncown of starch gastes, after they had resched maximum viscosity, was hrester in tie more concentrbted pastes. Presence of Electrolytes Distilled water was used by Eechtel (E) in mthlng tests on starch, because he found that the presence of electrolytes affected the final results. Richardson EHKJALL§9iUbOthaN (52) reported thc stsrch had wrectcr _,., F‘ (g1 swelling tower in distilled W'ttr than in the piwesezce of any salts. Distilled water was used in the work reporteu ty aoodruff sz;d Lac Lesters SH) and 'y Harris ' Jestelscn (S . mors e ens his co-wcrkcrs (QC) used srying ccncentruticns of dry nilk solids sno sttrcn witn botn tap water and distilled water in their exceri- cents. They concluded that there was no appreciable difference ii". J51 stl'exr't'n of tZYinl-Z pastes Intuit: with distilltd water. dowever, with v: C“ ('1’ (I. ’1' r- N; p. 81. tilt: .L' LL31; thir pLSteS they found tnct viscosit' nts :rcster with iistilled water than with tap water. Pisno (8) stated ccnsistcncv oi pie Lilliflgb an” that stability, viscosi.y, LLQ tvnucncy to 551 varied with differtnt mater suppliw fie nodes that e chtnge from tsp meter to oistilled water or softenea water frequently resulted in noticeable cnan es 1!} CCdlSi: t-nxcy 01 (1)3 I'i.l Mi tgs. he “to may VISCOUKCQP (p. 27) was used by Alsberg and Rash (l) to study tastes of 4.5 to 5 per cent concen- tration of‘ courcrnicl c011 Aarch in a water medium. They repOi tau tth there wele no 5,,nliitsnt changes Tne initial viscosity *ise Viscosity rose gradually f o . a maximum at 91 Taey c 1 J. gr d‘Ja changes occur tures and that gelatinizat trn*sition point. These f Caesar ill). who susaested init 131 change he accepted arch under :ivox ccncentzmdxzxi. In additic consistt-mq/ Chaz‘njes in st' the four phases: ‘(l) star (1) gelatinization of star artial rurture of st 0. rc-t ssociaticn or ret.*1ic p1 OVE‘J.‘ c:nuiitf;> Fl) up to 6603. ‘ ”'0 1 Or! ‘ oegan between to anu 68 o; tno rom this p.nn1t until it reaciried oncluued that simultaneous and a span betm en tr soc tenoera- icn tengercture has no sharp f V indings were subs antisted by th re cf the at the temporatu r. th gelatinization point of as r; ms of cooking; and spool ific n, (Sscsza‘ (11.):fouxul tturt tine rch and water oastec vb! comprise ch and water suspension, ch g'anules or thickening, h cells or thinning, flexing upon cooling. Although starches may vary in the time-temperature viscosity curve that the. nuke, most of thon have similar curves. Caesar and floors (l2), hechtel (5), and firimhal and hixon (a), and nany others have verified this starch beudVlOl. Both time and t , P. 4. 53th ‘h punt-.98. o‘LCCOI‘dlng: lovm:r 3d tlnb'tcr)+1“ tire cf‘ dec zwperatuie affect the- to Bechtel (s). ratid heating nitial rise in viscosity, ILA. th reas .ed the time at which starch pastes needed to be held L: y) at 9000 to reach maximum consistency, and increased the viscosity of the pastes. When the water bath temperature was raised sufficiently to produce pastes at 92° to 9400, the rate of heating of the pastes increased slightly with no observable effect on the curve of viscosity rise. u) However, continued cooking aL th hirher temperature caused a greater breakdown in paste consistency. This decrease in viscosity was intensified by agitatidn. hechtel (3) stated that when starch pastes are stirred during cooking, a difference of 20C in bath temperature produced less than lOC change in the temperature of the’ final paste but produced noticeable changes in paste prOperties. he concluded that there appeared to be a smecific temperature at which each type of starch gelatinized at a steady ate and at which it could be held for a reasonable time without excessive breakdown viscosity. For unmodified cornstarch, this tempera- ture was about 90°C. These findings have been supported by Ankcr 'nd Geddes (2) and by Lowe (28). Campbell and 'co-worhers (lo) stressed the importance of knowing the effect of the time and temperature on the selected starch if one desired to produce uniform puddings or pie fillizys. According to Eisno (5), pie fillings for commercial pro- ducticn should be heated rapidly to the Optimum temperature, removed immediately from the cooking kettle, and cooled quickly to produce maximum viscosity. In most of the starch research, the meter used in making the star n slurry was at room tenterdture. However, mixer end Decides (27) made starch slurries with water at fT‘y 0“ - V ' » - - ' v~ r‘.'-- vv' - 45 o chi above this temperature. luey lound that afilelné deet to these slurries produced a merged increase in the . ‘ ' M‘_ f ' r‘ «a .‘ ' 'a l \-I maximum paste viscosity. luey also steted thet lelnb cLu holding the suspession at room temperature for 5 minutes '0 before cookiug'iMCrec ed the initicl gelatinizetion temper- ature LHJ kFOduoed a nore viscous pests than was obtained . c ‘ 'ir' . n’h‘ ""J l' ‘ " r‘ . V ' . ‘ V ~ “ "o . ‘ . .\.1‘ "" '4 in testes v 1th were C20:zd imrwdistelv dfter mlflluw tuh Effect of pH V It is generally agreed thst the pH of the stereo 1 0" .. . -' . .--..° _ ,_.v - . .3 ‘3 .- .. \“V~ lé-Bttb .LLb CUU:-1..:. pl cystitis-E. -uOh<:V*:l, tut-1 suspensicr e1 literature Aces not give a clear-cut picture or thes effects. es mentioned earlier, some investigators ex- tracted the starchts which they used in preference to commercial produzts. Residues of acids and alkalies used in the manufacture of commercially prEpsred stercnes introduced variables wnich made controlled studies l7 impossible, they felt. host of the experiments in starch research have been done with inorganic acids. Bechtel (s) adjusted the pd of the cornstarch slurries with HC and NaCH. He concluded that unmodified cornstarch showed no breakdown between the pH values of 4 and 7 after 20 minutes cooking and that a given degree of alkalinity caused a breakdown of paste viscosity. The pd of wheat starch suspensions was adjusted with buffers by Anker and Geddes (2). They found that there was a decrease in maximum paste viscosity With increased pH. However, the control sample which had a lower pH gave a greater peak viscosity than those which were buffered at higher values. They .suggested that these r sults may have been caused by the ffect of ion a sorption on the granules. Harris and Eanasik (19) studied the effect of acids and alkalies on the cooking of one commercial cornstarch and several laboratory extracted wheat starches. They reported that cooking starches in the acid medium inoreased granule swelling at temperatures of 900C and above. NaOH increased granule snelling at 73°C and above, but the increase was smaller at 9500 than that obtained with HCl. The work dons by Horse and his associates (30)with the dry milk solids and starch pastes showed that the addition of vinegar, sufficient to bring the pastes to a pH 6, caused the mixture to curdle, which made accurate viscosity readings impossible. The pastes were cooled and were found to have an aptreciable decrease in gel strength when compared aith similar gels which were not treated 4 with vinegar. Chapman and buchanan (14) did many experi- - 19L ments wita c unstar31 pastes and various inorganic acids. They cox:lu, d that addition of acids in concentrations as low as c.0025 R CfiU?td a decrease in viscosity and that the addition of lilute acids to the starch and water s‘stensions orevented the formation of gels. 'According to Trempel (56). most pie fillings contain varying anounts of acid which gradually destroy ordinary starches and cause these starches to lose their water holding ability. To decrease this hydrolyzing effect of acid, he recommended that the cooking time be reduced to a minirum. Trempel_added that bahers often cut the cooking time so much that the starch is not cooked thoroughly or that they overcook the product and destro" some of the starch. Recently, Risno (5) stated that cooked cornstarch tpastes may become thinner on holding after preparation and suggested that this change in viscosity may be caused. by rupturing of the starch granules or by the conversiCul of starch to dextrin, maltose, and deXtrose. he added that this conversion, which is accentuated by acid and. *4 L3 heat, may result in a rapid thinning when lemon juice hos been added to Cu Cr :eo fillin5 end the hot mixture is allowed to stun; for sev :31 hours. JiSllD also reported thet e555 17‘. I I'J' or other tuiferi 5 material could counters t tnis tn effect. Lowe (23) sugoorted the theory thst acid caused hd, that stiffening ('1’ f w H ( :3 U Q F4 ('3 0 £3 F" U) [.1 s Lycrolrsis of the s power decreased as hydrolysis proceeded. She sta tcd that workers have 5enerolly agreed thst acid nyorolysis is more rapid with increeSed pLS e temperature, longer hold- concentrstion. Lowe did not state the kind of acid or the mount necessary to produce this hycroly is. In e report of recent work, her: (25) saio thst it has been presumed thst modification of starch witn acid is the result of a limited h3diolgx Hi of the carbohydrate molecules durin5 "nic the high polymer is solit into molecules of progressively smaller size as the potion of V I_ the acid continues. nonever, the result of inVesti5st'ons coulu ixniicste that, Lnnnar we to diJiChNUiitiOLE,lV&MH zicid te5in: to wore on cor starch, the strsi5ht cxsins are -prctected by the formation of a resisttiit conlex in vunhfii amvlose amni-xroti oles of sur”C)pn ctin corntnxna. The x v A cs are the first to be split ’t-) branched et"loysttii molecu and this disinteprtttion and we"”enixg of the 5renule struc ure may exglain why pastes Ha-de with id- tre ated sturcn Show a grnat reduction in consistency. This same low viscosity starch, cooked in a rtlativclf 83.;11 plO~ portion of water, m1yha a a very high galation power deepitc its extensive degradation as reflrcte d cy its ‘ I - - "f' 7 1’! :I '0'. ‘3 I~ " ’ Caldestcr ic) :Atrt7tcd CCAUFthipJ Liam gollow "‘ 1 (‘1 ' ’ '1 ‘ l_-. fix -- ‘y "-4 'u L 'r‘ .o “’ - 0'.“ -.I (T 9" fl '. v C 01.1'11rx"- (4.1.. o Wilt“: C 301:5“ L‘ ‘J(;)L. (a(:351U Ch); 115) 'VL.‘ \, . ‘_I~Au vet) buhl ‘ ‘0 1 ‘v 'I ' I'I4 ‘ “' "I: ‘ 1 ’ ' '1 \'.~ ' L'tig.»“:v.1tt;’fi.1 t1.L:-. \ Mb 1 1:; will t 1H S1L..tLC 1!, -D'. 0: JJ. 1.1m) ' . ‘ ‘ "l - x ‘ . . ‘7 '. -3. o r ‘ * -, 3 "\‘V‘ “ ' o u.‘ : Juice toy ,oit 7L tau lioaiu. Lion buojcctivc uUdeVutinl u‘. 'I.‘ 'r ’o ' ‘- " ‘ « “ ‘ ' ‘ n . I " " r I " "N“. "' 4 “I 1 " y, 9' 811("3 LCPQLLBLI Cllu‘t hilt: :CLE \DI (“Ct-it’s CQULLKHA Ii-L 911 4.721;;ng Jalce seemed & cougar and toot too 1915 a; pLEtcS to “. :,‘ ’. / r . ‘n t’ . ‘ o. ‘ ‘r I’ ‘ ‘ ‘ W ‘0 “‘7 . ~ hii¢i lzmon JJVHBXHH7DUJQQ Mt tde'fihllfi tic cQJnng p;,rzgxnixmitnout tkva.udiitd¢n1 of JUiCB. ghxéiester continue-1 tiict t‘m; £11111th :71 icamo 1 Juli}- to i; oer cunt COrnhtarCA poste s, whicd were sweeteneo with l .3 pgr cent sucrosc, brought about an inccsx se of gel ctrvigth. In ;cstc: mane with the some p~o7;;tion of cornstgrch an& 23.3 per cent of sucrase, the addition of lemon )LSCOS to for: a col I | ‘ \4 juicz couscd Iovm slyu [molic blc which oluost Field the 5177:1170. of the mold. Lemon fillings, .uue by varying coastituouts, were studied - f‘y 1' \ ‘ -. . I __ 1 q .\ _ '_ .. o u _ Ly_ouioeste1 \li). SH): stcteo tart the lzhdfl Juicc I is Fl COJntorcctt d the go weakenin: effect of the sugar. She also yooorted that the juice was more effective in forming a strong gel and in controlling synnresis when it was added at the and of tne cooking oeriod 11thnr tnnn with the egg . - . ‘ a ‘7 I- u , «‘ “ r '. v- ‘ ‘\ 4 yolk in the scCOno stois oi COOALIL t1: mi .w;urc. In this review, some mention has been made of the gel tLon 01 cooled sta1c 1 pL stes . Additional studies t l' 17"" ’(J r. 1 .1 “1.”. *h ‘ nave 1, “1 L419 \1hhdlflxduuSL49 thw27¢;. )lOHcltiwo of I .L , Sta-c1. vc-trl (C )1 M31 ted unmodifien coxnsto1c n sus- \ ‘ ' I . V r\ ‘- f‘ 0C l', ‘, , ‘ +‘ ‘ ‘ y I - A; 'Q. 7w 3 x {— Pemblaus to cl 111 tnui cooled them lJ a vats? bath ‘ A 7‘ I". ) - r‘ ' .‘ 4 y - . \ ‘ \ V ‘. nel1 1t LL v. ooma gels more tasted at the cn1 Ll 4 nours tnui others at CFWBEHL113f 24 no rs. 2&3:fonnd that 2‘ ' ~ ': - . 1" w.‘ r : ‘ 1' ' , ,.r\r ‘ r.-- #1 r. tn» Pi1.o.tv ann L1rfln in7 stzsn7tn iflCLCuSEd most a” -1b " ‘\ " . I D ‘35", I”: r '. ‘r l‘ v’~,--‘ - 1“- ‘ «N '1' s r I \ r but; IllSt laid 110-135 71111-1 {171. b tilt: 1110 ‘fl-‘(31S( ofter thrzt "‘ - ' ‘ I I ‘ '. \ . v 1 ‘ 1‘7 ’1" .. I" . -\ '. \ 3" H. t.LI;(3 techno '71'0751'etle 11.1}; slomr. 1:113 ..ol st1onbth o: t. . fi ‘4 (x postcs cochvl to 3403 was greater thrn1 t:1~: gel strength of paste. cooked at lone“ tenpsxotu1es but decreased if I coolisd beyond 7401). miditfioncl tes S, in 771117271 the L1, slugries were tr01gnt to 91 6 with HCl, were none on ‘ ac io-mo1il ed corn t'1cnes. These snowed tnst the rigidity U1 and brc akin; st1t7n73th 111 not dec e'se to the same extent ha \\J K) ed. 7fi1ect (D that the viscosity of these ' stos decree starch was used for the eXper iments of Knowles and Harris ‘ ensions in a O (I ._L C’ U“. (‘f (1‘: ’1 0.4 (D L: (27). They lound that 6 per 1‘ (J \ water medium produced firm gels. The critiiel gel formstiwn temps. iature was 90°C, and above this temper'tu e the gels were firm. Below this point the gels were weak and showed syneresis after standing for 10 hoars. Woodruff and ' Nicoli (40) did some studies wit:1 stsrc hels ti'Dn and used photographs to illustrate their fino.ngs. They concluded that 5 per cent commerc isl co rnst are} castes cooked to 8703 9:9 od13ec very m ah, granular gels. Some ssnples were hc1t01 for lt and for 30 minmi es et t1is temperature but there was little 1n71ovem nt in gelation. 7_3 . i ”a ,. .- OC 7 . 77 7. . , destinq to goo, 95”, and 9J.b 7geve rels wnicn were \ indistinguishntle from each other. H: ect of Sucrose Further work by floodruff and hicoli (40 was done with 5 56? cent sushensions of corn, wheat, rice, potato, and cassava starches and varied amounts of sucrose. With the addition of 13 or 50 per cent sucrose, it was found that the root stsrches formed increasing y softer Hols. The s 1iti on of 50 or 60 per cent sugar produced a syrup O #4 instead oi a gel. Shem the same oercehtsges of sucrose were added to the cereal starches, there was an increase in transoarency and tenderness with each increase or sugar. The addition cf 53 per cent sucrose produced a *el that would not hold the shape of the mold, and the addition of 63 per cent sucrose made a syrup with the cereal starch pastes. All the sarnoles in the above tests were left in the molds for 24 hours he :‘ore trey were checked for firm- ness and wer ,hotograghed. hester (22) reported some comoarative studies of 0') physical prooeiwti of pastes made from cornstarch, soft wheat starch, soft wleat flour, ha’d lest starch. and hard vhcst Ll our. She used the Eratehder amylograph and the Brookfield viscometer for viscosity he'slcemehts, and the line spread device, descri ced oy drawemeyer sud Pfuhd (18), for measureme xit oi the sgreed of Jas stes. Gels were aged and then measured for rigidity by an EA hutlrgc Ridgelimeter and for elasticity and breaking goint ty an embedded-disk method, which was similar to that descrited by Seare ant Msrtens and modiiied by Kerr (2;, p. 152-157). In her resea"ch, Hester used 6.; per cent cornstarch in distilled water for the has ic starch paste. She reported the effect of 15.9, 23.7, 31.6, and 59.5 grams of sucrose r} per 130 grams of water on visc mit3, spreai, rigidity, 73“. .4-1; elasticity. and treekihg pOlHt of the starch pestes. Lhe cahnlwlle d the t incressihg concentratiJus of sucrose increase; he teasergture of the initiel vis c L‘.ity LiLe :Jui tn, ten; :LL ta~e o; tire mixinmun‘vlseccixrr ef the corhrtsLeh yestes. Jith the lowest Luccsse edditleh, 15.3 grams. she fauna that the peak of th: vist051ty curve was hiLJSB than thet regened LV the COrnttchh th water Rests. dowever, the increased quantities of sucL*Le, Leyoud the li.9 gre: concentratian, resulted ' c ‘vn 1n LA ..11 OLLQ A \ll SELive guagrezxas ir1*xisxnasixgr Of' thv> :OLLn He Gil ‘ ' \ ‘ V‘ ‘ I’H‘ 0“) t1 "‘ o it‘- 9. \. "1' In th~ tests on é,el Etfuflz 1, Jtibel 2L Luand thut the t.eLs sf the '.L yer cent cornstuych paste ' lus lE.3 grams of sucrose geL lQ UULems a: water were Slightly A 4" 4'.' -.-u ' AL": "\‘ "IV‘V‘I1'VI 1 'fi' "' ~- ‘» 1:5: Plrld tan tHUSG ul ilmllgL ,qSCtS ultJOdC ELCLOEU Witt L cohcezL.L-Lt10h of £$.7 gers 0L sucrose, the gels ’4 retained their £023 to; 33 to CO secoaus Lhu than collegsea. 'fiit?1 sucnnase LuLneLMLLLt :an ct'.él.t. gLans thi d3u53 ngth in thu LSSiC corn mf tarcn Laste, thin pus tee luSteuu Of gels resulted. m >~ r n ‘ . t _~ .‘ -. ' .' . ‘- .. v. v... ' L Lr‘mpel (36) Stattd tnet the edultLOh 0L LULQL lulbed V b I. CLIC- the gelatihizstioh temperature of a stszth and wet (D 1 fl pensish. He ~0M1 irLJed that the 'ud itioh of seven to eight ta :3 h in a s cciiied DC" C. E.- D'- (“x b‘ J {T (‘W I f‘ {.3 ‘u. H r O- C) O :3 (I; r. \ I () LI. H [a O F") 0 (- ’ O V '3 U 71 . fi fi _ I ‘ u.‘ '7"\ «A. 1 ‘* o ’ c1120"; (31 'i'J-Elt‘dl' .8‘0 llted if incomplete Ck/VI..L.153 01 12:18 starch under ozdina ry cooking conditions. The resqlting ;l JQS cull, thin, and nai a raw starch sste. Trempel said that tho 9“? “rt on of sucrose should not 'tc greater tdunx three gunk one-half tinmfsizxc amount of . > ‘, ’ . 1‘ v" ‘ .\ 1“ -\ ‘ . - w ‘- . ,~ 4- s ' o _ _ o ‘_' t ' V : _ ‘- ‘ :tuycg uses. in): tn: bwét IEEHLtS ijtm$m.lug pl: lllttnLS. ‘ I - ~ , r ‘, . 9.1 . —‘. -~ ‘ ‘ u r! v. , “.‘ I a 1" I‘_ ma COJCLJQGQ tbs tn: “Blunt o1 tne sabc. to to coonco cs "3 - ..,.W . .. ,A -. . V ,- , v .‘ ,.g .' ,1- " what: snoxto not ehtecd ta .c tnu hcicut ox 0“ 'T f. ('1’ C) fl E ’7 f tnc starch. “do: ioncl sass: reidired for flavor should be all a to the not, “oohcd ogouact. £dt n mun; research warmers agree noon somo of tns physical properties 0; starch pastes, others yegort co‘ flicting results. fiucn more invcstig; ion is needed for otter undu sttgxiugg cf the effect on tJu,1uau;vior of the sta'ch arsn 118 CI ooditions of other materials to starch and water ptstes. ' ‘fl 4 L _’ r“ V +0 ’_ ' . ‘ v I v ’_ L‘ .3 ' ~ " '7‘ y . _ C dccctvc -es s :3? Jlsc351tr, Llne UPPBLJ, and ucl otrgn, (. - \v , "x ’. L ‘\ ‘ . \ ' I I ' i‘ . , ‘ I ~ ‘. .* some o1 Emu thlacterlithS OI stszcn os'tus ore v... 1..v,.- _ .._‘. ._..'..‘. viSCCELt , psostlc-tv, $9. strcnbtn, 1n; JibLQLEV. I n ’ v‘ \ r. 4 \ ‘ ‘ I 7' T‘ I ‘ “ f‘ ‘ ‘ k '0 ‘I ‘. >‘a. .oss oi :ttdcn1 gusts: cuw: ' " : R \ ‘ -ne e-k1;ot1e um: L 'y111171 muiwu .r lmtu::eo la t1e ‘ k I ‘ ' ' \ . I ~ ' test puste e:u -2 at red Ly ~ lies—1e111ua weLUJt Lotto; 5 ’ ‘ a \ 1 ~ 0 (‘1 V' Q tarounn e ”ELI-gd‘“‘l+;€7 :y;tem. LA~ tlrz 1n cecon - — b- : x ' - I. . ‘ , -. . . . , ‘_ . o , - ~.. 4, l‘fTVJli.ly..~)Il. 1:; 13:41.6}. n.2, {A ITHJQE.‘ L'r..'...t- {It U; k." ll xiv-Late body (35, g. 1T5). C1. :uier instiwuuent Druué: is tlcced in a cup Wnici 1s surro1nned by teupereture control. The cup is revolved Speed. The and ster.in: d Vice rr‘ ‘v i, "i '3 .- 1..E.’uf‘.« .1 .1133 I I \ I". 4 .1 ' ~ I q disc to Wnicn severdl ( are attached sh‘“t 1 to the pLIEtC. The torq‘e ixpz'e seed on unit transmit ted to a recordizg 1 C' .Lq ‘W €310HL.5V a continuous the starch slurry on air beta for constant at 8 consists of a rods extending \ 5 ~.,. r_ I ;.r dc maesurihb torsion balance and ' ‘VN “ o‘ ‘|" r- 1. a . - ,., . \I" Tim" chili": 1.}ij H1 U1. txl'd tt‘St. Tfl‘?‘ temper CHIS ILZH _' ' ._‘ s ‘ _ ‘I; w , '_ .f r 1_' 1‘.“ ‘1 r" I . fi _\ V 1 Le incrccseo rt e iixeo cte and hey te “aid at uflf 1eVe1 r \H" a '- ‘~ ‘- TA.’ vl' +‘ ‘ “. q r‘ I ‘ L L tliifi. 13”“. ~tL~t-C Culitlo O U] SVViUCLl-LIL;~‘ 0:1 tn" ACLZ 11:13 elcm-nt, the paste moy be cooled to any In addition, a cooling coil is pPOVlqu 1' of cold water to eccelurete coolin: of wees urin: consistencyc dianges bro usht (26, p. l“7). N viscometer. In tni inst; U) the viscosity of the starch pas te is recorded continuously for shy desired cooking T 3‘1 (-3 controlleo liquid bath. Distil I...) both nless cooking at the boiling ooint desired. in such cases. (H about by re ed water 1 glycerol, F“ stone,or pid ument (o, 4), determined and perioa. cooling period if in a tner nostctr ally s used in the 4‘ vpv 1.- , . OJ. {I'LL per .18 other ‘ ' J ‘ 3. 5 I \ : 1 ’ ,,- 'y 7‘ "3 l ‘ ‘ 'v ”\V" 1 ’7' ” ' . 4 '77 ‘1C‘1-lj “PL-1F) .1- 1 (4; 1.1 -‘~. :1 IV A T’ ‘ ‘ L, 11 C A“ * . 1-; "~13 _ - ‘ - t" Kw. k_ i“, ’ f¥l _'._ K «(“11 3" ’1‘ u K ‘~' o - l v . . r‘ ‘ ‘ _ '1 ' 1 _, ' . .1 J .1 ' ‘ ‘- . “ . I . u v‘ 1‘ V' ‘ C'QJU1‘..LL19. tlufit'g 5 LL.~:'I“‘L1 £13“:th .LL 11.11;} dl'lveA £49.“).Mlta‘s ‘ I W o I m ' ‘I ' o . ' ‘1 ' '. - I . . at e constcnt 1e t. 1n: stirling cev1ct, o1 unique desiin, removes the layer of posted starch fro- cf the beaker. This ccnsteqt removal or 1x11CVts the eificier13y or heat trsisfer to the toov of the paste and results in e nesrly u11fo~m haste temucra- tore. A setcrctely mountei pregcller, driven thronch a gewr differentitl, stirs the center of the po ste end mtosdrcs C16 visco21ty chczges. he Icrc; wzicn the proc' iler encounters is continuously ttlcnced by a v dyz1ero11cter consisting of a weight Arm Maiitr moves througa L ve1ticel A1 A series of interchangeaole weights are grovided ‘cr the dynerometer so tntt it covers e rclctively wide range of tor1ues from SEC to ,O“O gre1-c Centimetels‘ to attain elual sensitivity with dilutE?:nil concen Mrete “1’ L» 5-: ‘K m (—f (D {n 0 Attached to the dynamometer is the yen which ontomcticolly records t;1e viscosity changes o: the teste. Evapor; ion of moisture from the peste during cooking is preantel Ly c -o ulense1 built into the cover or thz Leegtr. " 1‘ ‘\-.“-‘ .. '. '4: ‘. ." o ' ‘ .> ' W 1-_, Tilt-:3 145.191. CECLlu1-1US UL Or‘rjlfit1bn LOIlhlEtb 01 p139" ~1,. '\ ‘.. ~. ‘-. 4".. -, ,. r“ 1. .. hectin: tn; Letn to tnu bfltClIlUu tenoc1ctu1e. 1h: moto1- ‘ c I , .‘ ‘.-_. ' . ~ v w *_ ' 1‘ ‘ m h * i _ - 1 . r, .T , er LR stirre1 13 IJCA tcgfitcu. 113 SoQICd s1u1ry, made 'from water at room t8figefihLU£e, is mixed ugd Ch: steal Latkvr. The rer\-dvl Ls stagtwd and t5: dongs: fthr i< gut in ylh'P. Fran this yuiut the is z;ut(nwafat:ailjr CCMNZFOIIKRE (odrpgt,j'oz t1» y»: tint yeccrdim- of the piste tEHrfiffifwfim at th« gggirvd ;§;§;_45§1. Tut Leott tast is a widely used Leth ad for determinLLg Mot past: VlECUSACy. n gm; tflty c1 sthcn r ‘ ”x . ~.v‘ . - ‘ u ‘ c 7 “' - -- ‘1 'T I, “.“,I;‘ W 1" . ‘T P‘ ~ : ‘ t 1'.1.LW1. ‘1le .LS Stl l 1 wt) Cu 5. 8.1. I; ‘3’ a‘/.Lt-Al ..\_.L. "‘11. -L k. CHI-it..- Ynm .. .-C ?‘ " L “ W1 - ‘ 'II: V. I vi “4 L‘ ‘ "‘3" 3-‘ ‘ 1 " J ' k " ‘ir 3 ' r 7‘“ “4 .¢. K); D]... L4,...«JLU “u 6‘ 1AA LA ILLAJJIA -.L.L|/Q-l ztb (’10 ILC ‘ I n ' I . ‘ :3 fa, y. I ‘. ‘ '1 v' 1 ‘| -:‘v ' '\ I ‘D “ . ‘ ' x ,. C be Ahf-f’ QIJJ \.u;lt-&:Y.tf) £1“? £136.}. 11.41. \ ,u .1.L (1 null .1115; \vutel . l ‘ r~ r2 Ii. " ' r ‘ : 0’0 . \-\ V' . ‘ ' 1 I!\ ' ‘ ( ‘0 ‘ V.‘ 'r 1‘ ' ' thll Lillj .Acht‘K-Zk: ’ lijs 1A] Ext-0.5.1.1 1.’§-:', 11514.1..1— 11.46: E) C—Lg. krill 1:! bgflwtl- . r ' r‘ Fr“ ~ '\ -,A w ' I ‘ " . 7 ~" I" ‘ r‘ : ‘ ;~ 7 ' ' ‘ ‘1 IxLéeux. ‘rue c.1“r;+.tcé ’CJOiLLLg 5;?LJJ u -LS .Lu ItnlulLtBL, IAJL (,t a (gef7lrdlt6e rw:r¢:;u_ OI Lizza :‘ :01 LL\ tilLE L In;rnlftas, meg . o -" | ': i r ’ V. i ' 1 7' I ' . V. a I ‘ ‘1 " 'o 'l ‘ ’ ‘ " CUle (zuA;u»th:s Cf tuh iu;ste Eufé'tl¢hé¢clltfil‘t3 tnv ": 'b " . " I H “ " (‘ u A 4: c .t " ‘ ' . ‘I " ' V ' V¢tLU£11f pup a: the uCutt uuydiutus. LJLH cur ;: also I . ,1 -; ~ 1 ‘- :1 T ’ v: . _( . ‘ I' ‘ '1 0‘ I .p¢oLGJ JJ1\l ,o S ...f ' r - ,_.V ' ‘,~ I) g ‘1 fillings Were bub: uttnb tug ibhc mat UMULLtb . r‘" ' ’ l " ‘ ' I " " 1 4 fi‘ . v' N s -\ 1 A11}- c} :C. 3...;4—L :l'.L‘;-:.< .ZL—VLE-r {4. 1:1 4 L4}: Ct“ gQEA nci A ‘ ‘L L1 C. -L .1. Iatrt Cl) 1 S ’r 'a: |" .4 “x! -' ' 1',- v‘r 1". ‘v- v ‘ A \ . _- ) ‘~ I ‘ ~‘ - ‘9" GEE—vi .LLCC LL], b'04 mild Al.«.bt/Jr {lb /0 A} \Jl tljgt‘ tbst, tile pastas are stored in jelly glalses ,rovided with sile- . . ,.I "\ ,,,.. . .VJ- 3 _ ‘- _ L . ., 3 J :; .i .- r 3,1 ..- V. V ‘ LOal‘ttfi. PC- tritilqgj Um: rmstt, Cw: 3-.LL‘Ct‘Qul". 5. an: ibizCM/bd \J |‘) and tun uhccss ficA is SJJCLQ of: .u tn: fin b1 the glFSS. fiAc . 56;; 1C. 4e~";VJL;1 bp' lIDJwIWZir.; ta 9 :sczr3ulzzo'- or; L iglfias pigbi. after th- [Si HLS stun“ 'u tnc plate for *WO nflrvzfes, £11r1210"“tcu'5~3rvw is EngjstJd L1): tuw pa1'- --- -- ~'\—".a’ r’77. k) ”7 r‘ . ‘M‘ 51 O," .: :’ . "I" w i; :7 I Q :' A. .L ‘V' L... \ ‘vlv .3 l l O b T ;' ._ .2 r‘ r‘, M‘: n . n 2 14.1 \jx o & ls; 0-.EJL' 4k} 7"}‘,,‘ k.)7\-'o 6 ‘Y'. .11 r“) 4 "5' VI‘; "‘7" ." 7 I“ 4.] «.14.. la. ‘i‘vu CV LIL.- jZCo'J I ‘ " " I v . . ‘. 4 +- r= 1;. C glc-a.o3:_3; “n. l.) adull' t‘x; -iz<.ct. $1 tcrtd (in thta eecn variation Cl periss n ves repeated Wltn tun adultlfiu of citr': L313 at three steciried levels. Lemon JU;U€ is resorted to as*e a 9d veld- cf L.C to 2.4 end e ;.l h citric acid solution to have t ed Velue of n5, the Contents cf two l4 oz. “ans or frosen lemon juice. mixed together ane tested with e Beckmen pd meter, hOdel u, were found to have a 9H value of ?.52. , 'L I‘ .A ‘ I '~ r- 7! .‘ ' . . ‘\> 4 M 1 I‘ v 1 ooastel Lzund semen ullCe, Jentuie oodstel oomycny, '7-1 ‘ -'v I‘. ‘ " .rn~4v VCZ.t'de, ‘Jg-$+i K ‘AJAu o To Prepare a citric acid solution approximating the rJ CI l:mon JUiCB. the arO‘nt of citric acid crystsls needed to rou es s O.l K solution we C'slc'lated as 7‘ I 1! -~". 9‘,~“‘ ‘ '1 1 I~ h-1 \ 0v. \, " ‘I r 9. ‘1- \ :."\ Lultculoi’lmfimwlo CLtFlC LJld ' 1 LOlcCJlt water A A Ol SUlJCitdl 'Lp- "w‘ 3'... :w "M15; -1 kJ. ldwk/K'LKAKJAL AL 7.034 grams citric acid crystals per a liter Cl distilled v'tc r. *4 (—f *1 H. (.3 in preliminary testinc the pH vslue of the C.l N c' acid solution we: found to be 2.52. since tne smci1t cl lemon juice in lLr rge quantity lemon pie recipes was It uni to very greatly, the amount or C.l H citric arid L»luti;n for Series B was srbitrc'ily set t; corresoono with recipes cf high lemon juice corttnt. PICECIELOLS or the ingreoi e1 ts use i in this- series, which mes cc sidered conusrttle in acid content to an acceptable leron tie reciee, are shown in Tables 2 and 5. The pastes in Table 2. pH dctclntnatiols 01' L 5 used in beries L with citric acid sno lemon 'c Y led COF.- ACid pi VCIHQS C. ulurPlHS r s.srch Sucrose Solutions C.l u CL ' ' . cm. gm. ml. ncid uulce b V 624 108.0 C s7b 3. E 2.CC VI 565 37.8. 163 25 L.C$ [.45 VII L15 83.5 20o 22 2.61 2.41 VIII 463 ‘Gl.0 455 207 9.61 2.44 ‘ “I ,. "1'. ‘ \ u ‘ - ' 1 '4 ". : o: u- ._1. ‘I'. 1‘," " 4 '1' tnis sciics LUuCulntd a c.l u citric oClu suluticn in I v v. ‘1 , - -~ : 'VI 1 - ‘ ‘ A "~ ‘1 "‘I ‘- -| . r‘ 1‘. QLQUHC .cpieSwntin. $4.5 per cent cf inc nutci l“ tue r. \J rurmulus. I ’ '1‘ 0 ' ‘ W 7' '\ ‘+" a u‘ 'I‘ ' V0 ‘. ‘1 A‘ inc 3;. d’tcrmhnh-t1 14 01 crx; sts1.1;-hate1 cuni tne 1‘ 1' I!“ ' -‘9 ‘ ‘ ‘. 4" " “‘1‘ . ‘1! ‘ “‘ star.h-water-sucrocs slurries, in tnc pfitpurtl-dfi used '1. ‘ ‘v . fir_ w‘v' '! i 1"- .,‘N wit» tne fIOZCn icnon iuice niituin. A >4 ("3 (f 11) 5-. :1 ',_J. H t- I F. k ('1 f“ 7' .70 (N. } >71 1 lwzct cf difikukult cciu cun F J I x, 7 fl 3... I y l 1 1 k» ,3 11-1 (‘f ‘ T c f .4- .- ”D D [- a- ‘ .v . .. ..*. F‘r‘ I'F— ‘—,\'Q - _y. , ‘4 4 ~ "‘ ~v>v< ‘ -, tic-tight“ L“ 9.33 V'i‘:"\_:.t.u:.-’ Lilli; 3.6-1- .1‘.1£...L-LT..UJE 0A. fidbttu'i ('2) C R (‘i C. p. (2 :J h \ fa {P (‘V (D (r‘ (‘3 {1‘ (J Citric Lulu. 7 A T I‘ -.‘./ ‘ ,1. ' ‘. ,.~: .,', ,.<‘ ’, <’ .- .I ‘ K in usiics u tap c.l u citii; Acid cunstituteu flu in, sun in acrics p it constitut 3.. Cent. Cf tin: total lie; 43 gsr cent 0f the total liguid. he formulas uScu in (_ ' I V ’-‘ I « 2 , b .‘ I ‘ ’ v UBQJES L, s, inc 3 are listed in "‘1... . (4.. .1.. .J p .-.4...'. ' lures refliCCtl LE “:18 muue o: e ‘ .. ‘ ; .,. .‘_> '. y ‘ ( : 0‘ ( .\ —V Viscometer, dei'rtLhJ tn tun tellcw uI $1.63atJ‘c, Wgu J_Ud \ 1' '1 .\ \ ‘v 1. .. . .1, -y-;_«Jq("~. 1.3 t‘. ‘3 ‘ " q ‘.1‘,_" ' tv' jf' " ‘2"; 1"," 6‘“ ‘)(.‘ 04L ~‘OAK M4 1 \r“ t 1- 1_-'.“n4 A -L I ‘v: l)'-/ J .L x. \J \JLJ l “I kl J L— 11" :IiL‘J b r U . t" . 0 1.~ v- ‘ . 1. r r i ‘ ,' 5- . r“ 1 r- I l " -’\ I .j .1 I ‘ ' - :* " ’ L‘ .‘L( ‘ L3 4 ‘7 Il\\l I“ ' \3 . \ E :3 E (’4' «J ,5 \h; I 1 \ll 1 "} 13L 1 ‘ \) L t; ‘1‘}: ‘J .L E) 3 \J Irl‘ - 'J {1' l. O -))"1\ ".3 s ¢-_-"--~ \ .11 "’4 F" {I t‘ .3 (2+ .) _j t 41‘ 'J . .«f— irglo 31. Lit “L K. L \Jr x: Lib '5‘th tr bin-.A is; , r]. U Ut (.14. J ‘4-4'; L a V- $ LI ' ' 1 9 b "\ 1‘ r~ 1‘ 'v‘ 4 ‘J u ) ‘1 ’\,\1 '; v» t’ ~ 7" ‘ \ \vr‘)*.' r‘ H r:‘-V‘Q§ hal‘1d. ~4‘Jl. 1 lgi‘. L _\)V iI\,4 L, I A. 4 .2 L;A .1;’; V h'L-K .a‘-‘:A... J‘L-A 0 .1 I ‘ u" I- ‘ v .1 1 . ,‘u .- V~ . ‘ ‘ a l _' A “ A - “ - , ~ ' I ‘. _‘ IXPg 11L 1”; T .h1 . o L1d1mwl Ln! 1ouu V Ax‘tchrcsiflilfe lufistfie t3" . ., , . ‘ '., n‘,‘ 111‘. m ,~ L‘- ‘ t u" L) ' ¢.- \ . ~11 '_ ': ‘tl " ~1r1‘- '1."‘ 1 d,: t‘,\ #fi .Lr; K4 ‘ Lfil'n ,_ L L ~L'VJ ultivll V“ J, ‘Ll‘l ‘At\’ 1. LA 'dAl1t1 '& ‘4 Vlnlk’ L V.&L'4\L ‘1; L I ‘ .‘ " ’ L ‘ *. ’9; I. ‘ \ Q ‘ _ I ‘1 s 1 4'1 ‘. S'Jls‘i'cs' 11ml? ‘: ““395. 1.x "3. {.14 .;_L.11'L' ' Wigs 131;}‘.t3(.1, Oil‘s .IQAI ‘. ’. .- t, ’ ‘1 1 1 ,‘ ‘ r‘ ‘ 1 . ‘.’, ““ ' - .- ‘- 1- * u 3 ~‘ 0 w -, UL b1', (:\11'\X'141::; . ex) Jr"i tug-‘5 J.’JA1 '1'2’J, .111 '-LL.‘3 E.l'{J.L:-’ .~L-ls ' N to s“ '\ y; 1 f 1‘, t" ,"\ ‘, (\ l I | ’ I. ' _ a _ ". ' a T 1 . ’ ,“1 ". I 1‘: ‘7 0‘ " 11', I V )l‘ fU‘lJ. V2.1 1.1. . . -. 1 mJV' L A» v1w11u; L. -L. . 14431.93." b.“ L’ \-\JJ. 4f, - " " ‘ I +’ ’ . ~‘u ‘ ' -_“ 1‘ ' Q 1 1 n '- ,l q ‘ J! .‘,..S (C va-.L/~’\i LI]: 1.1"“: Lt 'AA’L‘. J.‘ L...) ?€"4.' 'Ll‘LAb '3‘._’_L1l.-Ctdo Aim“. uO;;l .LI1_21.£:CL‘ 1.173 VLEL'UI’IULUL' 511.3 Ll 11171.3.ti fluff; L115; ‘1 ‘ ' ' I p‘ k ‘ ’ + -'_+ u ' j l ‘ i -‘ -‘ 1 " ‘ A + “. I I ' ‘ 11,1, 3-111 '1 Li t11t.:i‘. 05 '14,.stch L" CL».1CI‘~J-L.1J:'1- n \.LLC&.IJ .’1I1':tt:f 1 q ' ." ‘ .l ' “ a t I“ .' - v I ‘ F I ' t . ‘ ‘ Nab Luecuth LUtO Chu L-ta. 1&3 tsurmo-tst was sqgustcu ' "R ‘1 ‘. ‘ \ ‘ I ‘~ I I ‘. I ‘ "~ I ‘ ‘u . u '- ‘ ' r ‘ ‘1 . ' ' ‘v y ' n ' ‘ 7 c to Jtts 3 t4 4n51r~s ugtn tsmprrgtqye adieu qu ne1t C(DI‘Ct"-‘ f l'h'“ 1 «‘11? *‘l 9:) .‘¥ ."\":' Q1»va1‘. C Nin I‘l‘g/ 'Vr-L ~ b 1” ka“ a a; U l OL4\‘ 5- V-l.’ \J‘Jv..-L“ 3 U'v‘ -5- - U . Josh-4 H L-J- ‘dd ‘ a 6L 5 v V. I. Z 1 I - . . r_‘ . “ q ‘ ‘ a I ‘ '. ‘ lS d:€J 10A VAN LiqULd LA Chm but“ Uflfiebb a UN” dTfipu16 A Z. 3“ IWO -‘ '9. ‘g t“; b- . C‘ ‘ C‘ I In ‘.tq Tv' "" ' r‘ ‘ r ‘. ‘ N. (5 U1 lUU V 1- CL L.“ klw-1 -LQ '“5‘J-L1LL\A0 J—Ll t’l.‘L.: ' 1 “:4, LL; LJ ‘ J ' 4‘11‘11 ,‘ " 1 ‘ r3, 1" ,‘ . .1‘1 V ‘ ‘ ‘ 9‘ :1 V ‘ u 5' arm. m, _-, 1.0 42;" x g .- t‘me 01 agree 1'01 t 1; C..VU.L.'J s ts..—.-1'2_1-11;; 4‘ ‘ ‘ ‘ u 9 u. v‘ I v I. 7“ ‘ " a ‘1 (-I . ' I ‘ ‘ . " ‘ ' ' and pxcesslve PVFJDFQCixu from tau but1. Vince t1iu stld' Q (Q r I ‘ 7‘ . 'n r. {3 y r A 1‘; w ‘4 \ l).- 1—.1i' Y‘} I 4 1 . u- , w I? . I - \o ‘ .' 1 . . g “ ..~ \ 1‘ r ‘7 y'. . A I l‘lL‘JLVg .Lo UGLtl‘llkLAl de'l'1.LIAf-_. O; t-;'2 vOL‘J L.‘.1.1.Lt:1 :8 H x} (‘2/1 ,‘ ~_v. (—4.... h, ., 1 '.' n \ 0-. \ ’ 2' o Lulha [o Recorder uni dynamomcter (Jynumometcr not shown) tie fer vis;:meter to recorder wavle drum 55 .C, 7. Stilts c3? 51:1 Qty: lem1c. . '\ . ‘- Q V ‘ , VV 1". . ‘ 1‘" ' \“ 'n ”I ‘.‘. ‘\ ‘ ‘. .~ 'I ', ”Q‘sm, b'11‘11‘3d by Sj/I’lxlul‘m} u.) ...-.)uCi \uut 5.1'Jr‘hl) oling to attacn gtirge; Liiuid hath Overflow ‘ n. ". . -‘ . 'A ‘ . . .‘ . 1 ‘ axectr;c HtfitjC, tJhIZuthth&-Ly CVDCLQLlEQ ulfi ‘ - — ' V- ‘- .nermomcter 1n Haspe Hm .L ;1£.L'!;JUI£16:CC: : in oath KEEP—‘1' / 2/ / /' F r gay/£2 E2? / & A I.» z .. A. .. .u .\ \‘NJ \ N \ . . .. V\\\\\\\a\\\\\_ \ . _ \ FPerr \ _\ ‘ x‘ \ _ . \ . x. \ ‘ x \ x \ x Ll “in ILPIuKbL‘ Iblix‘tl‘r‘ b‘IP‘IkII$‘ 1t/IIIL Sectional Drawing of the Corn Industries Viscometer. Eflgure 1. .30, .«.~ dlx LL31 cult Q £78.15. 11330r3 .Inehieu ICU. vis *3. is 24 r.p.m. 10 Tue StirféP 1E 48' I‘Vi ."- ‘I “ * SCL‘ILLH glitz. LLL ‘ rim and, thyj‘ — 7 "l A‘ +- 3 AP :. .JUAHA. v.3 v.19. yd .LL clochw's:3 iLre: tLon w-1 u Iron the toy . \ 'nlta are: 33333d .T‘t‘ ._ . V. . ‘ A , .~> I A 4." 1- : ~ ‘ I v- I r“ , LueIeIoLe, tam Cfldft SJfiyLLes a te-W‘rru. recs? these cth”ES to mart with the 18001 of & SLCfCh paste curve. can Le d3 Ct maimed tables (4, p. 24) to torque vglues. at 47 -L the viscometer can te operat<3d at Lo- 10 QVBP, the standuri Speed must vv , r“ +— - SLt mausuxetuan. Txts ‘ a _ l “ ' I {1’3 f)»1.u-*'r Llld I O L.o‘\oulo It. crib: in the rBVLtW of lLtEL‘ tfué vi:x:os L y gbzteinnintx;iod >ter is the measur3mcut or t‘ ropeiler encounters as it tuLgs .15 for“e is tJéulb ..itte ty 3 1t, 0 m3 uynazuoiuut‘u' am; Chitts tub urn; to tgrn 1n bnu moves tat pan across I',: . '5 ‘ —. 1 “ ‘ ' ‘t. uLmuLtcncguth. tue Cuaxt V 6' «3? the lwizozdalu 'Tne Ciqut ( \ ‘} - ‘l..‘ . '3' ‘ -: ‘ v‘ ‘0 -hlu-llg4l. .413!) Lzytex“lu :1, __1 1' ‘ . (‘ C ,\ ttxe pl3ce. figure 5 snafls mathema tital 1y (4, p. 23). can Le lied fox t1tn9;posing SIJUULA. COLlntElI‘" used 11 DWI}- L1 1135; S N+~LLM \‘b \ nah-"rm?- ‘Q . XE", .,- fi- r "'d P . r”. E ' ! (Ii .1"§ * i { i , ”E ../' L L ! h “\ . V‘ ‘_ ‘ . \ "-9. .‘L ~"%*JMW .- q ‘ lo: e see one series 0: llON test '1) ‘ J ['va (I {.1 (f? 0 d :3 f. ('1‘ 'rJ Cf cake uec orator tube was cut at the w01lo wold CE cubic ehtlmeters of the c oled peste tube was filled with the hot g;s e, leveled with a spatula, , ' ,. .< ‘ y t. ,. . , . “"‘. ,, ...., ., ,- .—- ,‘ CLIU CD‘Jtzlcd Wltzl tel:- air-1538, uldte. filbte (1:14 215.”. ,lt 5 Ware -4 A ‘ll. ‘rlc'SU 8. 021 to J E :5 L. to pus-:1 the yluxger eon-m. oi wte t.;' the yeste, the test WLS 119:8”"ec as ireccurete. ohl“ in the prelimiherv testihg was the cex, decorator tubs Ilseo 111$ liJhe Splmisi tests {M1 the 53:13 eftih} LEGJ'thd re ch 1 loom teuttrutur: uihce there use he iprtec even Q. I- ‘ l " C 1'”'.: ; CIA.," “ ;' 1" l l1 ’- y . I. . ‘ V. ‘ . but ”Lu—Lu, tt.l.L-a 11'1 \/ :&¢A~1-C ‘b"LA-.r t-Lk‘iilllutt’u All t1“: At the eh1 o; the cooking period, the sta'ch taste was Vei'el i:1to hihe o-cLhce unwexed paper cups ahq held at rosn1ttxn :wgreture uhtil.tflri thermtm3t61 :U: one cuo sterel £7 ‘ ' n_“‘ . .e_ ‘ 1 .- ' ‘ I' I‘ J. 1431019,.) tll',‘ tests.) “'1 Irv" : "~ o. ‘ - u \ 1 ~ ‘ ' - .1 .- ‘r.-I —— ~ . N 5.111.-) lCI'mfs OI; t;1‘3 CC") ul COL‘USEC‘LLC; ;t;‘.-‘.S WELS- 1'.:II‘.OV:..1 L‘ we; :hth ute1 to shoot; off the c1: sucrose of th: .0: ssmole. Tar gels were out to t ‘eyth of three centimeters wit thie Fucfin; testez' (Eig;ux3 e), any; the t Use Imapiired for cuttihl we; recorded. Two ssmgles were cut on the Fishs tehetrometvr et 270;, and st interVele c” l oai 8 hours alter t1» .hitiu- cuttiu'. For ehtlysls cf cut,1ue ‘- V v-,. v~ '1‘ "A va ' - - A ‘ - ‘ .,“.- atlte, an tweak A: c; the lkinld“ s on t u'tLVD serrles at n ‘r I -'. I t . '0’ 0 ‘1 I ‘ ‘ CQIJ tttu tututJul W‘s used. s 1 ‘ \ 9— u ‘- ' "‘ “, 9' . V Ljpi' Lt-‘L‘t’ :JCHUE’) ' f§.LS. ¢U3 "JV“- L.| till: 1!" .L-‘l.b LAuV‘ .L‘J'v‘t ' ' -‘ ‘ ‘ V ' ’ 4 a " ' ‘7' ' ‘. . r. \ V~‘l ~ r V * . l I. . r‘ ' ~ - x “ 1‘ IV {R EHIVLHJ the eel: Nulld ”elm hh1e filCJ %v ‘c: 321. cn1 :9 v ' u a. +’ "V I: "~ ,‘ 'I': L' ‘ . n‘ ‘I '. " \~ ‘ I' I ‘ v. r ‘ 4 5‘ " ‘ rt'lr (3:11‘4 SACJ‘-’S'Z‘ V‘tLt;1 E‘ACJ PL11_).LL1.LL:.' tJLL 93'“; (117') 1.'\.LKA.~A&‘-§S : — . J 9" : I y «,1 , r - “,.\ _ # ‘—' _ " . 4- , 3- _. J ‘ ACLU \JALL --\..‘J..l. Lu Hunt. 1' U1 pills; l’cabolx r3. ..\.."',._)1.(J.H "V'Ciévlt “n t} ". ' 11 v. --. - -r~.c.~ c~ \ « 7'n . ‘1 v- ‘. , Y ' 7 v rr- i W ' ’1 L/Al MAIL tx-‘JAA(J ..~1 ‘IVI-i thxA L \4'- LJV hat-f. - ll': L..J_s; ¢A-;;~'.A ; "-LC“ . V . . . v. ; * ,’ n e 0 .--\ ..—- 2.3 .-+- v ., ~ . . ‘ - “ ' n w —- 'T‘Z » ‘ u \ w ' - . t.l€‘ n.~;-;L‘Ci .. '~:&"Cll5 L.L¢t.L (3.1:. &)L 5‘1 {3A.Ubb. Lilo‘JSt—JI ngllltv ‘Ntvir:lxtls -. . - ' 0., h .-w. .,,. ...: . , ,. ... .. '. - NBPE itEu 1c: tdk etlt L918 Wltfl tuebw s1,us concentretluus ‘2 (s v ‘ u A “|u . ‘ ’ ‘ “¥v,-\r.xr Q-C-r‘ ‘ul 'J-AA~ 5 — ‘:. —. -. w w.“ , ' ~ 1 -;--,‘~' +‘--_.~ a si.e;htlg'tVreatex‘aiizltl11:3 1111J18CL£ ty IEfiLJ1MtS ‘nxun ' , .1 -. ' , , : , ‘ , "- .p v. A ..' l -. taut: :euuu lg replicutes o: Lust~s aitu no 51 ur or with Tge eve es of the tsruue velues for the three repliC'thcs in escn seriss are listed in ‘ —' rv ‘ c ——'\ r‘ ‘ ' ‘ ‘. " ‘ TeLie S. Limmerv o; adflrdgc tor ue reedth s of the three -1 -'- . '~ . .11 ...-.4 ... replic LEJLicus izxcxlcn 3x4 J’s. . ‘ e‘ N 1 ,' NT UH ‘t Cu. U -1 u ~ , ...‘ n : ~‘ L"; t : _\v“ )é‘: ‘J‘itl .LC XL\ 1‘4 ‘11 UJ,JUL VJAAL ..tl-H .Ati\:11 m' “ " '0. ‘3‘ 1"31'1.‘;S 0 “:1 3‘; Ktcf. e L 1 f 1 I — ~ ‘ I ' ‘| ‘ -‘ \ ‘. N l I" .4 J] I' ~ I“ series 01 - Ht 1 L111; Q was 11% Gem f C 1521 1676 134l loss v 4v-U 1LCC chC 1553 1026 B 44.5 1431 1454 1513 1 321 D 4;.0 1490 14b0 1231 1914 The e1alysis or usieace or Lcrlzs A, Tetle 6. shiled ‘ ‘r I," s l '- ' n‘, 1 v' \ '. ~ - ' .' i. - f" - . fl ‘ -~ \‘ ’ ~,‘ . -~ tf‘lCt t.l*‘:l‘t: Wcfis £3. {11:3,}..1» $1411-11 -L(Y(,11t (1111‘211'511‘39 1n tun: 'n, - v ..1.. 4 Av ,. J . .g‘ ‘ ., ., . - P C— 1Q1JJ: 6. zumhsysts ta 1fgr1biufl3 t1 CCnflle lequUQ)5 101'.xazies in (~ ‘ . 1 fl ‘0 '1', ..o ’ A . h v." y: C‘ '1 UOJLCESS ‘vJ. Jul Aurul U01 0 in. L1. 1‘. Total between % of sucrose Error *4 0) ()1 'r-‘ H C) J ,‘ K +453 r-r +40: fins-v nuuigul/ significsht at lfi level of “rehability ’4 [Y7 .. -,...' .‘K‘ ', . . ‘, . . a . ° ‘, _- . .,- ‘ .' -, viscus ty oi tAe stur:n «nfitwb Ltd ‘4} fltJ no suciose ufld ‘ .1 . ' ‘ . ~ A .. E . , , t‘z- . .[ a - ' . tJCSU litd tuc three ccnrent Eti\ \u swn‘ use. JiSUOSiL; ' ' P" n (-‘.‘ a. ' ' ‘ I I’ v . \\ ‘ ‘., ’ > ‘ ('1 1"‘f t :‘Il U‘k“‘1_’_‘c‘ J, L, A " .‘A K.YuulJ lei A L: P 40 Ill tL. ti" f xiii" ~ ' ‘. ., . ‘ ' )’ 10" '4 ’- ‘ " ' tfx, 4L EJAJ ‘3 £r1° cent.zniiit.cu-s of ~wzdtr .uw:leus«~1 the ‘ ' ‘ " “' I ' ‘r~ r 1 I . f Iv - . ~ m‘r‘u I ~ . ': (a f‘ - v \ uv ': + ‘ \ Vlr-(‘Lgt‘i‘ilf L‘L 1111" {21,9103 g'ufitk - *‘th - E 4-“ 41*‘FAHU 6*‘t ""'"“ v ' ( ~{' 5*- ,1 -. 7' 'c i ‘t (“1‘ " 'l-V \‘ 95'3" LAN: 1 1..u L'( L. Ul L'L"?;'l 1.11:4 .1...§_4\.' AJL-l' CULT; :1.«.'1k-'(.‘*:. to El \. .1 (1‘ .‘ x .. - . 0.7 .r p I ' , . ‘ " l l “ o . .Lk- 59'- Stilt £le 15. 1 CA a? ‘. r'kkbtt‘i it'id11JkaJ 1H (J grit 1.6.1 V15L “httl/ v f l . f r. ' -. rv ,4 : 3‘ f‘ ( f a ““1;- l ', ,‘; Yl‘: T'. r r a L T “ fi‘i' . g5 t.1Cal III -~.: 1' .111 ‘SM .Lca V‘Xt L‘ uCul Ls} 6.1;4 J-L .111“- ;) etch . $11~~3 r. ." "I.. o ' ‘. ~ - ‘ . I ‘ 1 ‘ r <\ . r...“ 7" ’ ~ 1. I Labia“ n M1tJ the 1.HUlhdb OI uefltel (he), “nu steteu that 7: , «ht ‘ «- .-... - ~ ~ L s 3- ,, .+.n lt.J 5, Jam o; idfiltdfia cooked muiml'-.s grant :1 v: rn:\tlcf1 KW "( 0 \+\ ‘v- ‘ -. . r‘ ' fir; ' -'~ - ‘ ‘. . x ‘r - ‘ in 1V0 :L.‘ 1:15.; (14. l'\AtC: .. -A hk)(:‘)L lit d ' €31.11 ((11:81 }'6::A*.n 'L‘Vl Llltj viscosity curve than dlu cornstarch she water Eloxe. She also 1w --rte tind; ccokih; tin'.wiv3 gerc_uflxgge “Crustclwfli :est m‘1j11.5.°, $1.C, En: .sn.L {rams Ci‘EAthCSP caused 4rugr€ssive increases in the‘prrk Viscosity curves Cf tll~ ;'.StxJL. The C.l N citric acid solution in the contlol series, Lye-lies IL, constituted 44.5) pei cent c1 the wEter volume In Series C he citric 8“1u wee 4C per cent of the water volume, out in Leries D it wss 4. per cent o; the Ieter voluzc. The crnlvsis of vs; i: .n( hes made on the sterch ermi‘xete: lIU s Wltimnnf 1viu Eu \Mitn t;ukfis.1¢Vc1‘ cm? sci gcrn?entlm:tffm . 1311s En ely: , TYNsle '7. sucuwsd tfl;at £58 (H‘Arf Henlmgs T'>r'}.u€ Ioo' "IBOO $O> 4/430 /._. -- 90L / 1:544 . lovosucmsc, 10f 1/37! ! x- "‘ ' i /' BoL «(122. ”*0 Sutt'oie e ;. .. .G-‘lo’lo Juno)” So; / .,—-P‘-—i-"°37 i I - ’9’./ E / /’/‘ 4p i 4245 ”‘0 I +/ ; ' ./§; 6°7o$ucrose ' 30? I / 4 5"“ ‘ I l / ‘ 20...? l. ./ '0 “01 5 . / '- o ’O I / 11!") f / a I I L I L L _1 1 L 1 r) 5 lo I 10 15 3o 3.5 .40 *5 T'me an m1nut‘es Figure 4. Effect of Sucrose Concentration on Viscosity of Cornstarch Pastas. Maximum La ‘ I o - - ‘ _'1"I’| - . ‘ _ I , O - , ,- .. ‘u. n‘ ‘ j ’,l , 1 In ‘. ~ *V'Y ‘, -v _. ‘,_ '. 1.1, I C tAIC-“Lé'- ‘oklb (.V :31fiJlLL; L ~, Ilt ‘41; if; {.:;§:L Lat/‘vvi‘wtul; Lil“ t CotL-I'not'lu o _ - _ u r. " v ‘ “U .. . ‘- o .“ . ' ' f,“_-' - c. —' b.‘ “‘,‘(1 .111 tn.-5 {.c'l'lci . .chAeLK'cr EN) 11...! I bl 6 new ll} he; w~v-- v! .11, _ . ' . ‘ , ' '3. .' . ,. 1- . v . 1 $- -' c .y “ vv ‘ Iiirtn (.1 1:9 L‘f-A f; L'Ltv‘IJh‘gJi tLHI .‘LLZ- (‘L\—c‘-'L;+:,(.)v; :0th 4.1'.’ irk— 4' \::1 "he L1? - . ' ‘ n F'\ ' m” ‘ s ’ A '1' U Q. :. - . fi' ’11. ..‘. '0 ‘,. 'ti' ('tfiilt- é; ' 111 t :‘t'-1:‘-. “w‘l‘r: s'. E. I.“ b. .- 11.14 tout, an .L 41 1 LU ". +‘ ‘ . : I ' I ’ " ', ‘ " 1' C t . "I‘: ‘n"- I" "" .LIL bin: in; ‘A\’ A" L”; L. 1;: J {)1 \’.L“" .1311; -I L..1t: .1”: ;~\.;.-.‘.c.7..{:’.;‘-"x‘t. ‘ ---~ ‘ -,!‘. .. ,..- ‘. ,-‘ . x—~.+ .w ‘. I’EA'. ('(‘ji‘t (3‘ -LKL EJI-‘A 11 {— .-1‘-§-A-k;1 I'L’XE‘ITJQ" " -Lt'.l ‘1 ‘1 I’héA. ( t- :9 My; tll‘: . ‘ . -‘ ‘ » — -. f I. .. : :. ’ p , " 1. ‘v‘ V f ’. - ‘ ‘ . .‘ l‘ \ Clt‘l'lV 'cH‘lII. ..;i*,’ .9 LL: LI- LELTJ U.LJ..T’_"4.IM'Q -L.1 Jtt'..L 52.11.12! Mus I _‘ 1‘ _ ‘ ' ‘ _ v I V I. ‘ '_ ' ‘ ‘ ‘ ‘ I ' n 4 ~‘ |,‘ f’,‘ ‘ f'JTIIJX U1.-;‘. ert.’-‘-'_h v.4; Juf LEE; U.’ -“3. “174.1 IAJ (ALL; LIN -11“. U C .- - ....‘ . ~' 9-. + .‘ . 3 -? — 1 - -' ”1 Z, . 4 .1 f» i.'C,bL'.-‘u ILL-Qt.“ WELL-11 V:L’_' u g. S-Q‘Mtlkul uplgf- TaJt -Jt..a.t.b ('t‘ZO\' PC}. .. . ’A ' .’ ‘ . '. ‘ ‘ \ "I t v ‘ ' I h — '11 t . .‘ v . . ( x .. u CCILt Lid} -r.; IL(:1 (.LJJt DI. Ida '51- (if ‘V'O4llm'- o L... “L “MULLEJ ‘I r e . ‘ ' \ I A +' t I- 1 . ‘ ‘ "“' : n 4 at; .1 : 1 (2-1.11 c Jammy: t- a 111-} .lbu :. 43.1 I‘ LEM. v-.sr.'cs-.-tL-’ 1.. f. y- ' .A +~ ‘- g ‘ : _ . .‘ u f ‘_ ‘ .t r y . ,- , . ' l e - tLIC.L.t rul~nb \J’L/tkl l.:.‘-‘l QUILL-. ttLAA v.5 Lalx( 1-x ETA. C \"Iltf. “2 ‘i' ’1;— fi vx ._ v'c ' q 9.. ‘PI. . . a y" x f, 2“ t 1" r. .- 1 r. -‘- . ': -- (" 9." ~ a A (A u... _ (0 I’LH. ‘. . .l h ‘\.}i VLA, .~(nll‘- ‘1 LIL .K, ‘.l;lt_' A H Cit .L‘AI J .L ( I ' , l“ ._‘§- _ a . r‘ »\l‘ ‘ qu". ‘- , \. ‘- \ "| VI :CLL'JL‘.'1L..L.*‘.:"t;C.‘Lkl RMSCEES Untouuwlv v.1». L..- 0 —————~— ——--- -‘—-. -- .- -—.—. .—~ -— o - h -A‘ ------ -‘ ——.- ‘ -‘ M - .-‘ “—‘.- ~ D C f‘x] o 5 q ‘ ‘.I’; ‘0‘. Y" y“) 7‘ ‘rfi‘ "Y (| '1 L) ’.AA(e VI [HI J(-AI\V -. AJOA . l‘ohn’o O M 1Ote. 11 T“ ' \ a 7* ‘ \" A A ‘; >—< +‘ ' ‘I 3 ~: 3 ‘ ' x , I. , '-"—" A«’..7LI‘I‘;LKA L '.L(.l CONSCS Int; {.115 V (out) E:- L..- " a. '1 o . " A _ 4-11.11 A, \2 J\/ U 7'5 ‘ v.1» 1A~m —-J f‘w; that t‘ . I‘m-wee 'V‘vx 1.7'Ltt-I‘ «L 11v. «Shoo; H.',I.JJ.\ AJIU .xuv ;;]f‘, L01 ‘1- he; \_ :1 5‘3.“ 0 C..- v . E - ‘ ‘ .r - .. ‘« _ _ ~. .‘. .- v-r ‘ -. VI +1! ': -‘ .. - 1~ ‘ r .. - _ . r‘fl‘c“ V t/Lasltfi-EI {jg-CC {I'LVL‘ L.v }_ (-1. Cx‘Jz‘g, E‘\1(\1.CSE: .;;L: (A INCL .1 'V'-L;.\ LIL-\t.J ’ ’. I. ‘ -N' '. ' 0 | ' :y’ 1 ' 1 .‘ ‘ l‘b' y f‘ W. "U“ (11.“ .' \.' 01.1; 'C C LIJU .L. c. .L’SVLL 3.. }JL Lt LLU.L.L.L ty gruater tth when the 1 C0 A0" Lne cent acid CO CBFlGE mr‘rq - _‘ ' ‘ ' r‘ 7 ..u;_.;:’ ‘v. (3.; LCu r- . .—. yr uU'JL'C’: U: vd '7‘"? - 1 L vkvba- Y\ ' . EECNHLH L31; LPI'C‘II‘ m CCPLStififlCH m lfl 'eaJt {A st 1 . t Ste :0: L“ Q . .' ‘1 D . v ' _+ ‘ 0 "a .. t: $6 whS LJ bJLnLJLJCn. ulJ ale _ “"ZTT;‘."",“‘~ ’,"“,_ 7’1" 237‘, 71’ T“ ‘” ‘ _. ';1L; Wk; _ “C.;AJ 4x;usz c4t tile that obtgiued Ccht k1«; UiXtUl ‘1 \.(, J .L' cgressive ' - v r v. . ‘ . ,\ I Jet r:UE‘*CJO:Jfll “1t ‘ . W 4 (I V‘ ' 'I ’ ‘tv r l. Lf‘;.t del~i 4‘10 1v it i] uBCIQLEE at .. 1 .,,. xx n." %%S t.k:1t— sugfi i; [LCL,1L}' viscmbiny ’ peufi L : + a . I) 0‘ , "Q. .t “ -‘ 1' ~ ‘~ - . Y ‘- V l -L (a ’5‘ I‘: ;Q Q ls' u..- C U u» ‘~)‘l . ”J I) r\;, \* f‘fj f ‘ (' -I t‘m" o 11 \..11b v... ‘1‘- Hg~ \. tLtu of lbrge quantiti . _ ’ _ _ - l _ _‘ _, ,‘ u3'21, tang: Mun nu uLlJr;t1cc an VASC'SLty l .P ‘ V. In‘ L: -' 'v r I ' . V' "\ ,as.es COOnCJ VW1t 1.“ pCc cent “mu 5: yer .- r . -‘ . ‘ ‘ “ . {1(‘9I-‘t”71t..l\115 . 71! s3 L21'-;.v.'&---E 01 W1 181108 1 Cl ' ‘ . , ~ "Y‘ KW :1 l3 Lulu-vb .‘I- ‘ELL/JF— p. l .‘ ' '.‘—I I I ' " N -. ‘-. Hf}%;_x ‘g. VQ;.:J19: L1 £01 Ile 1oz44.i;u:: IuI‘ I"1‘a' , , l x . r‘|";.’ v. , ‘ u . uLwi. “(-Xt;‘_L-La'u:.‘gxl £.(th(,u mr-J. 411 L "C 513.1- Git). : h ‘I ‘o rs v“ LJZIHt? u.x. 1L.Q. r. 11 dL s r \ r".- 21 r~ AF} " C ““hflgCL\LS V 14,-CV be" C “Q ‘5- L \0’4' - m_—-—-—_ ———.—- _—_ .—..—-.—-.— —-.—-.—-.— es of sucrose to a :~r ‘ . - , s vA— .‘ . ‘ a‘ - '.-. ‘ thhle “gs kc:.:1 round tu caJs: a cecr-ase '- . -1 . '4 ‘ :~-. — .a’ o e V.“UCOE..ut:.'. In Lue SCI-Les 01 VibC‘ sun ‘_ PI ' ,. ~ I ' “ \ x V'.‘ ‘ ' ’ til ‘Ik/l rjjl CCIJt Ull\4 ’ ‘J'J’r COAJ.’ ( l\l\‘ge k‘vstt'rs ling \x;¢ Level of C“) F...) * ~ — -- ~ ~‘ -a-- n “h , " ox tnese pestes 1M1defl-LhOUt quQ or With any of l' f‘ N. r .N y " 1’ ‘. ' ‘fi‘.’ ‘» .\ v N '. ‘ ‘ 1‘ L 7. g \ of etii cdncentration. Lee amalgsis oi va Lunce 1»\ , 1. , .‘ “‘.I . r‘»‘v FY) . r ‘ aw ye. ceut siiiose- -ach sex :3 eggeeLs in Table |.:f \ 0': ‘ ‘..‘ "-‘I‘Ww‘~ "1“ - ‘Lid Sadie-*5 .Lu LQLJJJj lw. '...-1 v . h. ‘ ‘0‘ nuuiysis cl verisnce L... sturc‘z.- .vster-ach 3} es made uitn 4332 of toqule lea dings for t levels for the and for rose. V ' (:‘ Us. U o - U . '1‘ . _ A Y,,.".,, | JlCc O. Jailauue li-U L4 547 entretious C10H4 t tween acid conv r N . r L Analysis Luf‘quLante of tcmipna reaui LI terc.~xete.—a aid pastes mLJe wit116 I" A A J’; .J \ BEL: for sucrose. C‘ “ | _ j v 1 o ,A ’— T‘ ‘ g, p -‘ .JOJmea 01 JQPiLHLfc s.b. Lu.u. k. F‘W i a S C: C P C O z :3 (1‘ S (+ ’1‘ m (—'. r O {D amxra Cflf CW U.) F40) viscositv oi the three U The sVe use erimum of the starch-sucrose Series V Cid and the three levels of L: 4) pa effect 01' g are ShOWu in Figure 5. replications rm iae acid on the .' a: L- x ‘ 0;..V '9 ‘5 ‘ ‘I- ' "“ 1 “\- I‘ n - “ 1 '. .4 ' '\ ‘ 1"» L " aveiLte ELLL ViLLLLit/ u; tn: Luie: priJLotanb LI Eu: ‘ - r" v- . , L . -— . ..‘. 1" v- stLrC1-met er, Steven-L‘ JUI cent chLLse, stLLLL-eu p81 ' ‘ ‘n ‘ ‘ ‘ .r. ‘ I c “_‘\ V. V r ‘1‘ ' v ’v ‘I. ‘- L" '4 ‘ (refit; S“.C.LLJ&'B, ‘L-:AL'\ EtL‘X Ch‘tv‘ “'6’? (‘;.At it"): vie Vu$'+:.t-LJI;5 7‘7. is ~ _ L-_ , y‘n... .,_ '5, :-V Len_.t'f‘.~l'étft‘:l'€. 'im-J teererLtm-es 101' 121'»: turns I‘fif'lJILQtit‘IlS or each VLLJL,ion Lf the pLstes in Lil Series were precti:aliy .I q ‘ ‘ I . ' 1 v} . o . ' I ‘ ,_ "' o ' v: . ‘ v LueLtlcal Joy in: Li ’JSCCEltj Lise, minnum ViSCOélty r 1 ‘ ‘ .'. - . ' “o. ‘ 1 ‘u ’1 I H. ‘-. VI LeLL, Lnu tour LLUJCC iLterVLi ialiouin( the erir.um - . ._ 4 v ‘ ‘\.: ' f‘j ‘ ' +1 w . fi . ‘ VlLLC): Liz! p'LkLALO AH l ‘kll)\fl ‘ SLLC/HL; DLJ'u 1.1.1.4. -CI.CE‘. Cl Slzdl.0£b . I ‘ “ i‘ l '0 ' ' l : ~ ~ I (“Iv ‘u‘. ‘ "- witu eLCJ iLLPeLLL in tne tr. QitLLn LL LugLi tueie JLS 5’. ,"u 1 a“ . ' . ‘l‘ -i"*‘ ', ' I" ,". _ ‘ n, 7' \Vs ‘1 L" c. t" Chi 6:15le13 inuxtiis , lil tfl‘ {with L‘3.€'i<:1\uli0i LLG .C'fl.“ .._-‘1 r A L)»; .L kl ’7 L”. (JA‘lz, LXI-Lu c. \ 'r- I"; (\ § 4 .' 3,1 .'.‘ .'... .V‘. v. '.'_,‘ initiei Vist QLitV Lise, Lue mLhiu.dm V ‘ - \— .. -. .. ,a , ‘rfi‘,, .- _ .', ‘ 'Y,.‘_ _. ;‘ , ',- .L.. ‘ tilt? Llld :‘O—Lblt {‘1 thcfi COOLL.L51(‘.‘I 1:314. QC}. IIJ‘N’JV’JI ’ ‘u it:..) CULI‘A increLse of sacrcse the nuzite“ of degrees 01 $- «- - -. v L‘ C, nlr'C7 A rise LeCLue progreesively less auxing the IinLl {our .1112: es of cooking. The effect Cf Citij_c =Mcid OF th; teLUthIUlL of the pLste at the iurLtiLl vise asity r'se at tne vuribu: sucrose level ..Ls net souslstent. The stench {111'}. mate; te stLrted ts tlicxeu Lt T‘OQ wLeL cooked witnowt citric 63 fortfle. Iécc[ /// I500 Navy 13001 I‘lfit‘ ; Moo '0 00 R __ 1 _____,__- .,. J... “--..._-_-,.__.., ..... “—‘.- o‘uCrose 10°79 Squcsc 401. Sac-70$: Lo7o-S'MCYOSQ Figure 5. Average Maximum Viscosity of Cornstarch Pastas with Different Sucrose Concentrations. Amounts of 0.1 R Citric Acid Are Expressed in Terms of Percentage of Total Liquid Used. Tgrqnie . S9 I500 \ \ lo'ksqcvo \ \ \\ No sucrose IgnoW \ ‘ \ \ ------- H‘or‘ $670 SQCVO‘C —-°-—-.—.-.°*.... . “.“9‘0 (300 ‘ . ‘0‘..- [2.00L ”00’ be?“ Iucvase r—-—-I——I—C~I—K—I—‘-I~I~‘-I.—l~—§l-— I c:a:3 - — * ‘ J 0 Gt: 4 41:70 QC'd “$57. and $97oacae Figure 6. Average Maximum Viscosity Showing Effect of_Citric Acid on Cornstarch Pastas. Amounts of 0.1 N Citric Acid Are Expressed énegerme of Percentage of Total Liquid 3 o 64 I No and, 1 "Uh (Mun amid, all five“ - TCMPCrafure, lmel VlSCOSitY rise to Max Mum Vifcosaty. m Temperature. maximum VtSCJSoty Temperature to Ch". of L‘;.)F;hq PQVHJO. 95°C 1 ('02 4 7s'c 'Iec No "“i370‘“"’ $5370 €070 Sucrose Sucrose Sucrose Sutrosc Pigmre 7. Effect of morose Concentration and Acid. on Temperature of Cornstarch Pastas. 1" i C1 CD *0: cat ucrcsc pastes when citric acid was added. (P h the twcl“ Mu« t. su::use con :eruuxytions, the dilicrcuce a‘-sr ass tacn one cegrce lower *4 in initial viscositj' rise was ‘ I when tag a ii was cocked uith ,ne mi;{tu19 thigure 7)- :r) In all the cornstarch pastcs with or witLout Eicrcse tfie "’1 m ? K Q- 5 o. ('+ the tcrmerature at tne maximum ViSCOSit ‘ A ’- enq of the tceLixr; Lcricc was lower at all Xchls citric d I x y ’- J Lu L,u”“xti' ism thcn it was in the pastes sudc 'Mitiout agid, (Figfire 7) . ;acn concentgatioh c sucrcsc tragrfissively incicascd tcfcrc the initiai visccsitv rise. Tnc timc of tTLS Lfihsé 112% ed idwxn C LJJuitcs IN): tkna staiwfli and.nw;ter pastes to 11 5/4 minutes for the CC per cent sucrose Tag tvhcvity of th“ stes at all icveis 01 citric acid concentration was s: sinilar that the effect of citric acid on tne tirv of gelatinizaticn may be considerea the (T) O “t r‘ H 5.) H- Cf P. (‘1 *5 H same for all the ach reelicat ens. T119 tim viscc.ity r.ise fo: the pastes mace with an‘ withoqt the 0 acia i5 considered practically he scme. Figure 6 shc,wv that t e dill e1~nce in timc vaiiec ‘I‘om‘cnly cue-fourth - - - -., 1 - .- _ tU Ull‘f"11(.i.;.l “LLIIUCK‘IQ r‘ . I - 1 A / h / § / 4 I I. /< -« ‘ L. L; ‘ _ ‘ z / ,/ I / / ’0‘- a“ ‘— L IA r, t 6 A ~— ~‘. 1 ’ n J v, ,. n, l d - ’ o I ”s__ ,w’ T‘ :. I 0‘ ' v ( I, ‘ L I i " l / ./ ; " ‘ l , )- " l 4’ ‘ / I 1/ ‘ ’- W V F '- 1 .1 ,’ .. - ”_ yw MM MW" r ”A“. r a I L! I I I ll\ 1 ’ y” I """" , e L, L , ,, T I ’ U k - 4 ‘\ , // J I, . . \“ ‘ 1 ‘ f I 1 \J / ‘ S '- / l i /, , L (3 \ ) A ' , ' I .r / / ., / ‘ / , (y ‘ ) ‘3. L / , I / L c . ‘ / , I ‘ , _/ l / / I / r', l ‘ I l 1 J 4 ——- - I L . ’v' I I I ,, / ' A J A -'>»o—vv-‘ K L . l ‘ A "—“m - q w...“ .4”. w , L J . $ 4 o‘ ~ ~ ./ h n f 3' p \ .1 l f 1‘ ’r . > Tv ’ t— C ! T, , H ‘ t J Acid on Time Recuired for Initial FiCure ?. Effect of crose Concentration and O Viscositv Rise and Maximum Viscosity Point. CD CD t.~ 7 1‘" - ”~“ ‘. 0‘ “ \~ - ~47 1‘ i 7 V I \'. V 1 lbs tlLe thessery to obtaln msxltus VlsCoslty yes 0 {I‘ W ‘2 ‘\ . '\ -— Y" -‘ -- i ‘a- '* y allectco ty slcnose. ror the sugar pes.e-, \ oerles L, the time needed to :eecn yRCK VlscoSLty was found to be as follows: no srcrose ---------------- 1; o/i minutes Bid sucrose --------------- 1o 5/4 minutes 49% EbC;CSe ----- --—-----—- 2: 1/2 minutes 6;% sucrose --- ------------- 43 5/4 minutes Therefore, in practical e3plics ion, it is necessary to coax CJFLSLEPCH pastes containing a high sugar ratio for a long t; e if the starch is to be gelbtiHiZEd completely. .‘r. J a» ‘ime reouireu for pastes Lt the three levels of c;:ric - t;«;¢heeutrsti 11 to reach mexjfluun‘viscosity was .13 time lcr reecnlun nsllmum VlsCoslt; i P. f" (D 'f‘ y. flu '1 *— \ wss pry .JSEinly cecrmssed Lith each luczemtnt 01 sucycse. rt: Cfl’ ILLILS thich igcluaed Leia, Series E, C, and D, the time 3- ;e5 to reech teen viscosity was averaged for the three ~vels or acid. lhese LVerages are as follows: no sucrose - ————————————— -- 11 minutes CCR sucrose ------------- -- 14 1/2 minutes 4Qu sucrose ---—----------- 18 l/H minutes fl; ‘.,' ‘ W ._ to» suclos» ------------- -- L4 mlhltes shots the time regulred to obtain maximum viscositgr (‘1'; Figtre in the pastes in beries n, B, C, sho u. ”jug: , ,_ {u - | -\ f: 1 ' m1 , 1 _ . s H. \ y’ '7 I‘ " I ' I O n ,~ VI} . (_ ’x" v .1 ‘1 hAJ. 4.1 x V \JL L:.Ln|', \_ . 4 n x " (J; J' 1 ‘ ~ A LA.7 a Lil‘ .Veth... .L 5 Ct — -—_—— ~— _— - -—-———-.—~ ——‘ -—. ——-——*~ . 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I .k VLi‘ cf :1- LV- "F‘i Sta ‘ i ‘1 1 LJ 1‘ ter 'I ‘l(.s -‘1 r\ LII-"ltd \ A on th{ 18 r: \L m elysls was b1] C;I C) V‘, V 1}”. . "2 n I) U L; P A ,'4 " x.. P- . id «,13 5‘— LA n: r r , 3 Lu" Wm; u' \Abna» cent I. -L ‘6’.- IJ . \J (‘17‘ 4 L. l‘fo- Ila}?- No Raid I00» lo. \ \ L___. ‘k.‘ -‘.- o "W“— 1'0 70 9070 6070 '3 4C ‘I’OS C “for i Ila?— \ i ‘H!% acid I I000.- 80' 60: 0 ~ 37 47527;" e/ +++++ 17°C 73 (I‘TT733 Tur1e ! Ixof 5 ¥07L HCHJ I 1 . e.— loos 1%0' ’10 - {00* L___.__._________ a 2.0L bucrosfi . m; ""2270 1 how r 5 1' igure 9. Effect of Time on. Gel Strengthyith Varying Acid Levels. 0 and 20% Sucrose Out with loo—0m. Weight: 1K) and. 60% awroee Out with ZO-Gm. Weight. Amounts of 0.1 N Citric Acid Are Expressed in Terms of Percentage of Total Liquid Ijsedn 1? Ni: ‘1": .. ‘1 I . ‘LA vu L; r. h.‘ +. l.. AL ’51 .41; I L Ig'5" CAL). ’1‘.’ L ‘i‘fif‘f I‘ l 1“ {N A A." ‘ .3 ., ' - v ‘ .1 f . 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(5 b- IOJ '05 #070 5(19a P- 70? 70' /fl/\ 35’ 35/ \ Ni Sugar 4 60 705k30m _.__._.__1- mac—77:23:“ ———~..-_.2:_—————__ U “T" .1 Rm: “’7" ”9‘ ‘7' ”5 ° W/ 99570 47% 2323‘. ’9" I‘fo [ 400/0 5‘43“? ma. .0»; e a; ‘___________._—-—-——-‘ r /\ 75 L "’0 L "_,r// (J _/ é O/Suxgon- Reid h 7° ”(V-5% fil‘l‘f‘; 0 $0745 wig-7° #7579 or ”(W ”T Iii-0 ‘ujav Iog‘L ,off‘ /\/ 80%5uoav 1 4 1 ask NO Sit-30..“ 5“ ¢ "‘— -~im4 -t’r' -—+——— ————-— kio‘V. Sugar ——--~— — -—--——--—— --~—- ——.——- new ”fl W7. m7, 477." 72%”. vim 777° Cut with ma grown weijkf llwuvs Cu‘f wfl’h 2.0 gram weigh‘r Figure 10. Effect of Sugar Concentration on Gel Strength at Varying Concentrations of Acid. Amounts of 0.111 Citric Acid Are Expressed in Terms of Percentage of Total Liquid Used. [4 4 ‘-¢ ‘- I , I ,._ b ”:1 \ 0* .. .\ ‘ 1L3; \. -Lu V Al pa'QL :1 ‘—I .‘ I '- J 'V .LLL ". "'1 I“ K -.4*_ ‘k ’ ‘ a" ) .1: if- ._ V Y ’1‘"( J -A .1». t- 1 l I k, a 04‘; .I . _ ‘. a i; .L x L _. \. {C .L . I) .5, C O ' V IL. 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"AL v is 3: Cue Buttljf 2 LC: that .A‘. 511.122.; Senator ,1 13m: engage-”ego {if}-L».L.\‘J.-'i'v:‘t‘lln ‘\l:tv'.‘ - .us 'LS x1; 9 KTitE1 L13 ce;m*éut'“;teou;3 (yJarl :3 L;;”:.LL;' L21 3.1 ._.exxe izxciwgen c at peeve: x gue‘kiwx at acid. :iifl ugh: ULCXGLJAS i ,;:l stxxuu-tu xxhrg w;t.; citric Lifgj L- tr;'\Nueele to the affect oi C;I‘ in¥wtvai. '71 ." I. g -'i -‘ ,1“ f1], .c‘. ,4.“ ' "’ {II N . u u a. 4. -.4l4 4 v. ~o —~.‘.-‘Ar_J-b“ \v‘. v.L u , e Lth’:\:. \:;up.nfle1tva; CC; one V ail the ocrnstarc gastes maze 'unCrQQLJ” of Cit“; 3:11 on 581 time in ~9v=45 is 3 Lyn Lu (‘u*t.h! TIRE ¥‘CIJ Cufflfl‘j T,9T“.. qui‘ )4; I -" _ V ’ . _. _ ‘ H e ‘ C - ’ . — n. . _ I _ . ~ I‘ A I!) ’ ‘A l - ’ I6. I." “++.¢‘fl‘?n " N . .*++_’— —— ‘9“1“ —— l ' J ¢b“_1... -' l “.l .— '._g__9¢.1. - i"? ‘ . -% \\. 1 \ [‘40 Sugar k) .V -..... .7 .,__-____.____ ,._. - ‘ 17°C I hm.” lhouVS JWLC I ha;u lhou'f ’19 :4 uo' ’-‘ 4mm) 11‘? l IJH ‘1-445-70 . /' / )4fir ' ~ In! /C" ,// Hit /" / . //‘- .,/ Hf ‘ .11 ‘1 U LO/b ‘SLAQLV --.- __l ..-,_.-____________.__.._J lhourg 0‘... _ _. . 1.-.- ...-_ --_._.-__-__.___J o~ - n ‘ l I, lbs)". 3': : Irlcuv ‘ ha”, I] \ Figure 11. Effect of Concentration of Acid on Gel Strength at Different Time Intervnls. Zero and 20% Sucrose Cut with 100 Gram Weifiht: b0 and éfifi Sucrose Cut with 20-Grnm Weight» Amounts of 0.1 N Citric Acid Are anressed in Terms of Percentage of Total Liquid Used. . &A.Ao-t A. t L.) .t‘ L I- 4 _ f IVtAQQ ..~, ‘4 é1~1 L 1:1. a ‘ z‘ A. 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