A field method for determining the oil strength of sprays

✍ Scribed by E.L. Griffin; C.H. Richardson

• Publisher: Elsevier Science
• Year: 1926
• Tongue: English
• Weight: 50 KB
• Volume: 202
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/s0016-0032(26)91736-5

✦ Synopsis

to 3.80 mgm. per kilogram. The volatile esters and volatile acids in fifty samples, representing about thirty-four varieties, varied from 6 to 366 and from 3 to I2I mgm. per kilogram, respectively. Anthranilic acid ester has not been found in the fruit of Vitis vinifera. The determination of this ester, therefore, appears to be of value in identifying species.

Contrary to general opinion, the volatile flavor of grapes is not contained almost wholly in the skins. Substantial proportions are found in the pulp. Nearly as much volatile flavor remains in the pomace as is contained in the expressed juices.

Anthranilic acid ester tends to disappear from grape juice which is stored. This fact may explain the deterioration in flavor of certain commercial bottled grape juices.

The anthranilic acid ester in fourteen samples of commercial bottled grape juices of unknown origin varied from o.oo to 1.35 mgm. per litre. The volatile esters in eight of these samples varied from 5 to 29 mgm. per litre. A FIELD METHOD FOR DETERMINING THE OIL STRENGTH OF SPRAYS2 By E. L. Griffin (Bureau of Chemistry) and C. H. Richardson (Bureau of Entomology).