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Second Edition
Part 2
An AVI Book
Published by Van Nostrand Reinhold
New York
Dedicated to Frances
An AVI Book
(AVI is an imprint of Van Nostrand Reinhold)
Copyright 1991 by Van Nostrand Reinhold
Library of Congress Catalog Card Number 90-21740
ISBN 0-442-23388-4
All rights reserved. No part of this work covered by the
copyright hereon may be reproduced or used in any form or
by any meansgraphic, electronic, or mechanical, including
photocopying, recording, taping, or information storage and
retrieval systemswithout written permission of the
publisher.
Manufactured in the United States of America
Published by Van Nostrand Reinhold
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Nelson Canada
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16
15 14
13
12
11 10 9 8 7 6 5 4 3 2 1
ill
Term
Description-
Growing
information
Size
information
Type
information
Size
Use
Small
Medium
Large
Type
Where grown
Conical bud
Varieties
Growth preferences
Varieties
Europe
Southern
Louisiana
Grande Beurre
Green Globe
California
Gulf Coast
Boiled and
served with
melted butter
Most popular
Vll
Canned
information.
Cooking
information
Weights
Composition-
For more
information
Preparation
. methods
Storage information
Reference to Part 1
sections C, J, and A
" Reference to Part 2
sections I, M, N, P, and V
Common Abbreviations
NOTE: Where the abbreviation denotes either the singular or plural, the spelled-out version of the
abbreviation carries an asterisk (*).
A
AAAS
apoth.
approx.
atm
at. no.
at. wt.
avg.
avdp.
ampere*
American Association for the
Advancement of Science
Association of Official Analytical
Chemists
apothecary
approximately
atmosphere
atomic number
atomic weight
average
avoirdupois
bp
Brit.
Btu
bu
boiling point
British
British thermal units
bushel*
cal
C
ca.
cc
CAMP
CFN
calorie*
Centigrade or Celsius
circa or about
cubic centimeter* (also cm2)
computer assisted menu planning
Council on Food and Nutrition
of the American
Medical Association
centigram*
chemical or chemistry
centiliter*
centimeter*
chemically pure
cycles per second
cubic
hundredweight
AOAC
eg
chem.
cl
cm
CP
cps
cu.
cwt
d
dc
deg
df
dg
diam.
dag
dal
dl
dm
density
direct current
degree*
degrees of freedom
decigram*
diameter
dekagram*
dekaliter*
deciliter*
decimeter*
dwt
doz
dr
pennyweight
dozen*
dram*
e.g.
for example
electromotive force
equivalent weight
EMF
equiv. wt.
op
ft
Fahrenheit
Food and Agricultural Organization
United Nations
Food and Drug Administration
free fatty acid*
fluid
Food and Nutrition Service,
US Department of Agriculture
Food and Nutrition Board of the
National Academy of ScienceNational Research Council
freezing point
feet per minute
feet per second
foot*
g
gal
gpm
gr
gram*
gallon*
gallon* per minute
grain*
h
hg
Hg
hhd
hp
h
hectare*
hectogram*
mercury
hogshead*
horsepower
hour*
i.d.
i.e.
inside dimension
that is
imp
in.
imperial
inch*
International Units
FAO
FDA
ffa
fl
FNS
FNB
fp
fpm
fps
IU
IX
Common Abbreviations
joule*
K
kcal
kelvin
kilocalorie*
equilibrium constant
kilogram*
kilometer*
kilowatt*
kg
km
kW
1
lat
lb
m
M
max.
MDR
med.
mg
MHz
mi
MID
min.
ml
mm
mo.
mol. wt.
mp
mps
mV
NFE
NIH
NMR
NPU
NPV
NRC
NSF
o.d.
opt.
oz
outside dimension
optimum, optional
ounce*
No.
PER
pk
ppm
ppt
prob.
psf
psi
psia
pt
qt
quart*
r
R
rd
RDA
RH
rpm
correlation
Reaumur
rod*
recommended daily allowance
relative humidity
revolutions per minute
s
sig.
sp.
sp. gr.
sq.
second*
significant
specific
specific gravity
square
tbsp
temp,
tsp
tablespoon*
temperature
teaspoon*
USDA
USP
vit.
vol.
wt.
weight
yd
yr
yard*
year*
Contents
Preface to Second Edition
Preface to First Edition
iii
vii
ix
PART 1
Food Science Sourcebook Terms and Descriptions
PART 2
Food Science Sourcebook Food Composition, Properties,
and General Data
833
XI
Part 2
Food Composition,
Properties, and
General Data
Acidulants
TABLE 2.A.1
Properties of some common food acidulants
POMALUS'8'
Malic Acid
HOCHCOOH
CH2COOH
Fumanc
Acid
Adipic
Acid
Succinic
Acid
HOOCCH
||
HCCOOH
CH2CH2COOH
CHjCOOH
Succinic
Anhydride
Citric
Acid
CH2COOH
CH2C O
Tartaric
Acid
HOCHCOOH
HOCCOOH
CHJCHJCOOH
CH2COOH
Property
CHjCO
HOCHCOOH
CH2COOH
Appearance
White
crystal
powder
White
crystal.
powder
White
crystal.
powder
White
crystal.
powder
White
crystals
White
crystals
White
crystals
Crystal system
Triclinic
crystal
Monoclinic
prisms
Monoclinic
prisms
Monoclinic
prisms
Orthorhombic
prisms
Burning
Monoclinic
holohedra
Taste
Empirical formula
Melting point, C
Specific gravity
J
Smooth tart
Tart
Tart
Tart
C4H6O5
130-132
C4H4O4
286-287
C6H10O4
153
C4H6O4
188
119'
1.503
(20/4)
47.2
1.542
(18/4)
56.2
1.7598
(20/4)
50.2
1.380
(25/4)
40.5
1.564
(15/4)
55.0
39.16
43
16.10
90
2.56
0.66
0 64
0.56
0.02
1 X 10" 3
3 X 10' 5
0.92
< 0 01
3.7 X 10"s
2 4 X 10' 6
25
75
C4H6O6
168-170
1 635
(20/4)
32 6
0.04
4 X 10"
9 X 10"6
Heat of combustion.
kcal/mole, 20C
Heat of solution, kcal/mole
solute
Viscosity 50% aqueous solutions.
cps, <s> 25C
Standard free energy of anion
formation, AFf, kcal, @> 25C,
aqueous solutions
Sp gr saturated aqueous
solutions,
fc>
5
c118.34 a,o 3
C6H8O7
153
tart
1 601
(20/4)
57.3
141
K2
K,
Tart
Monoclinic
sphenoidal
prisms
Bitter tart
320 1
-320 0
0.02
6 5 X 10' 5
2.3 X 10"6
-669.0
-357 1
0.87
(See
succinic
acid)
-369.6
58.9
1.84
<0.01
8.2 X 1 0 ' 4
1.8 X 10"5
3.9 X 10"6
-474.5
19 6
0 59
0.04
1.04 X 10" J
4.55 X 10" s
257 1
4.9
39
3.3
6.5
65
6.5
201.98
144 41
164.97
1.210
1 000
1.002
1.012
1 250
1.310
1.000
0.989
1.005
1.032
1.024
1 076
(See
succinic
acid)
"
-278.8
1.24
1.26
1.28
1.27
1.31
131
Source: Sausville, T. J. (1975). Acidulants. In Encyclopedia of Food Technology. A. H. Johnson and M. S. Peterson
(editors). AVI Publishing Co., Westport, Connecticut.
835
Acre, Plants
TABLE 2.A.2
Number of plants per acre at given spacings
Inches
No. of
Plants
Inches
No. of
Plants
12
12
12
12
12
12
X
x
x
x
x
x
1
3
4
6
9
12
522,720
174,240
130,680
87,120
58,080
43,560
24
24
24
24
24
24
x
X
x
x
X
x
6
9
12
15
18
24
43,560
29,040
21,780
17,424
14,520
10,890
15
15
15
15
15
15
X
X
x
x
x
x
1
3
4
6
9
12
418,176
139,382
104,544
69,696
48,484
34,848
18 x
18 x
18 X
18 x
18 x
18 x
18 x
18 x
1
3
4
6
9
12
15
18
348,390
116,160
87,120
58,080
38,720
29,040
23,232
19,360
30 X
30 X
30 X
30 x
30 x
30 X
30 x
30 x
30 X
3
4
6
9
12
15
18
24
30
69,696
52,272
34,848
23,232
17,424
13,939
11,616
8,712
6,969
20
20
20
20
20
20
20
3
4
6
9
12
15
18
104,544
78,408
52,272
34,848
26,136
20,909
17,426
36
36
36
36
36
36
36
36
36
36
x
x
x
x
X
x
x
x
x
x
3
4
6
9
12
15
18
24
30
36
58,080
43,560
29,040
19,360
14,520
11,616
9,680
7,260
5,808
4,840
40
40
40
40
40
x
X
x
x
x
3
6
12
18
24
52,272
26,136
13,068
8,709
6,534
x
x
x
x
x
x
x
24 X 3
24 X 4
87,120
65,340
Inches
40 x 30
40 x 36
No. of
Plants
5,227
4,356
42
42
42
42
42
42
42
x
x
x
x
X
X
X
3
6
12
18
24
30
36
49,782
24,891
12,445
8,297
6,223
4,978
4,148
48
48
48
48
48
48
AQ
48
48
48
x
x
X
x
X
x
\y
X
X
X
3
6
12
18
24
30
O C
ob
42
48
43,560
21,780
10,890
7,260
5,445
4,356
60 X
60 X
60 X
60 x
60 X
60 X
60 X
60 X
60 x
60 x
60 x
3
6
12
18
24
30
36
42
48
54
60
34,848
17,424
8,712
5,808
4,356
3,484
2,904
2,489
2,178
1,936
1,742
o c o A
O,DOU
3,111
2,722
Source: Mortensen, E., and Bullard, E. T. (1969). Handbook of Tropical and Sub-Tropical Horticulture. Agency for
International Development, U.S. Department of State.
Acre, Trees
TABLE 2.A.3
Number of trees per acre at given spacings
No. of
Plants
6x
6x
6x
6x
6x
6x
1
2
3
4
5
6
7,260
3,630
2,420
1,815
1,452
1,210
7x
7x
7x
7X
7x
7X
7x
1
2
3
4
5
6
7
6,223
3,111
2,074
1,556
1,244
1,037
889
8x 1
8x 2
8x 3
4
5
6
8x 7
8x 8
5,445
2,722
1,815
1,361
1,089
907
778
680
9x
9x
9x
9x
9x
9x
9x
9x
9x
4,840
2,420
1,613
1,210
968
807
691
605
528
00 00 00
XXX
Feet
1
2
3
4
5
6
7
8
9
No. of
Plants
Feet
10 X 1
10 x 2
10 X 3
10 x 4
10 X 5
10 x 6
10 x 7
10 x 8
10 x 9
10 x 10
4,356
2,178
1,452
1,089
871
726
622
544
484
435
12 x
12 X
12 x
12 x
12 x
12 X
2
4
6
7
10
12
1,815
907
605
454
363
302
14 x 2
14 x 4
14 x 6
14 X 8
14 x 10
14 X 12
14 x 14
1,556
778
518
389
311
259
222
16 x
16 X
16 X
16 X
16 X
16 X
1,361
680
454
340
272
227
2
4
6
8
10
12
Feet
No. of
Plants
16 X 14
16 X 16
194
170
18 x 4
18 x 6
18 x 8
18 x 10
18 x 12
18 x 14
18 X 16
18 x 18
605
404
303
242
202
173
152
132
20 x
20 x
20 x
20 x
20 x
20 X
20 x
8
10
12
14
16
18
20
272
218
184
156
136
121
109
24 x 12
24 x 16
24 x 20
24 X 24
151
114
92
76
30 X 20
30 x 30
30 x 40
72
48
36
40 X 40
27
Source: Mortensen, E., and Bullard, E. T. (1969). Handbook of Tropical and Sub-Tropical
Agency for International Development, U.S. Department of State.
Horticulture.
Alcoholic Solutions
TABLE 2JV.4
Various strengths of alcoholic solutions
Alcohol, Strength Desired
Ml per Liter
Alcohol Required
Grams
50
100
150
200
250
300
400
500
700
42.63
85.26
127.89
170.52
213.16
255.78
341.04
426.32 (proof)
596.84
Ml
52.6
105.3
157.9
210.5
263.2
315.9
421.1
526.3
736.8
5000 ft
7000 ft
Altitude
(feet)
1,000
2,000
3,000
4,000
5,000
6,000
7,000
8,000
9,000
10,000
2
4
6
8
10
12
14
16
18
20
minute
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
Amino Acids I
TABLE 2A.7
Physical properties
Amino Acid
Chemical
Formula
Molec
ular
Weight
Melting
Point
1 L-Alanine
C 3 H 7 NO 2
89.09
297
2 /J-Alanine
C 3 H 7 NO 2
89.09
196
3 L-a-Aminobutyric acid
4 L-Anserine
C 4 H 9 NO 2
103.12 285
H2O
5 L-Arginine
6 L-Asparagine
C 6 H 14 N 4 O 2
C4HgN2O3
174.20 238
132.12 236
7 L-Aspartic acid C 4 H 7 NO 4
8
9
10
11
12
13
14
15
L-Canaline
L-Canavanine
L-Carnosine
L-Citrulline
L-Cystathionine
L-Cysteic acid
L-Cysteine
L-Cystine
C 4 H IO N 2 O 3
C S H I2 N 4 O 3
C 9 H I4 N 4 O 3
C 6 H I3 N 3 O 3
C 7 H 14 N 2 O 4 S
C 3 H 7 NO 5 S
C3H7NO2S
C 6 H 12 N 2 O 4 S 2
I soelectric
Value
Point
Specific Rotation
Temp
Solvent
g/100 ml
C
1.0 N HC1
5.79
15
+ 14.7
0
20
+ 14.1
5.0
20
+ 12.2
6.0 N HC1
3.4NHC I
1.65
2.24
23
20
+ 26.9
+ 34.3
133.10 269-271
6.0JVHC1
2.0
24
+ 24.6
134.14
176.18
226.23
175.19
222.26
169.17
121.16
240.30
H2O
H2O
H2O
1.0 N HC1
1.0 N HC1
H,0
H2O
1.0 N HC1
1.6
3.2
2.0
2.0
1.0
21
20
20
27
22
2.0
1.0
21
24
-8.1
+ 8.1
+ 20.5
+ 24.3
+ 23.7
+ 8.7
-10.1
-214.4
20
-2.4
25
-12.0
214
184
246-250
222
270-312
289
175-178
258-261
20% HC1
0.3 N HC1
4% HC1
1.0
Solubility
g/100 ml solvent
8.2
8.17
5.92
1.6
5.07
5.02
w.
sol.dil.HCI;v.sl.sol.alc;
insol.eth; 0.50, w.
sol.w.
sol.w.
sol.w.
v.sl.sol.w.; insol.ale.
sol.HCl
sol.a., alk., w.; insol.ale.
v.sol.w.; sol.a., alk.
sola.2-/, NH4OH; insol.
ale, eth; 0.011 w.
4.30
sol.a., alk.; insol.ale,
e t h ; 0.50, w.
(Continued)
Amino Acids I
(Continued)
Chemical
Formula
Molecular
Weight
Melting
Point
Solvent
Isoelectric
Value
Point
Specific Rotation
Temp
g/lOOm
C
18 L-3,5-Diiodo- C 9 H 9 NO 3 I 2
tyrosine
19 L-Djenkolic acid C 7 H 14 N 2 O 4 S 2
20 L-ErgothioC 9 H, S N 3 O 2 S
neine
21 L-Fthionine
C 6 H 13 NO 2 S
22 L-Glutamic acid C 5 H 9 NO 4
23 L-Glutamine
CsH10N2O3
432.99 194
1.1 NHC1
5.1
20
+ 2.9
254.33 300-350
229.30 290
1%HC1
H2O
2.0
5.0
26
21
-44.5
+116.0
163.24 272-284
147.13 247
146.15 185-186
0.2 N HC1
6.O7VHC1
H2O
0.8
1.0
25
22
19
+ 23.5
+ 31.2
+ 8.0
24 Glycine
C,H 5 NO,
75.07 290
25 L-Histidine
C6H9N3O2
155.16 277
26 L-Homocysteine
27 L-Homocystine
28 L-5-Hydroxylysine
29 L-4-Hydroxyproline
30 L-Isoleucine
C 4 H,NO 2 S
135.19 232-233'-/
31 L-Lanthionine
C 6 H I2 N 2 O 4 S 208.24 270-295
32 L-Leucine
C 6 H 13 NO 2
33 L-Lysinc
Solubility
g/100 ml solvent
4.29'-/ 0.62, w.
0.10, w.
sol.w.
3.22'-/ 0.86, w.
v.sl.sol.alc; insol.eth.;
5.65
4.25, w.
0.43, 90% a l e ; 24.99,
6.20
w.
v.sl.sol.alc; insol.eth.;
7.64
4.19, w.
sol.w.
H2O
1.1
25 -39.0
C 8 H 16 N 2 O 4 S 2 268.36 282
C 6 H 14 N 2 O 3 162.20 220
1.0 N HC1
6.0NHC1
1.0
26 + 77
25 + 17.8
5.53
9.15
v.si.sol.w.
sol.a., w.; insol.alc.
C S H 9 NO 3
131.13 273-274
H2O
1.0
22
-75.2
5.82
C 6 H 13 NO 2
131.18 283-284
6.1 WHO
5.1
20
+40.6/-/ 6.04'-/
2.4NNaOH
5.0
22
+ 8.6
131.18 337
6.0 7VHC1
2.0
26
+ 15.1
6.04'_/
C
v A1H,aN,O,
-6 1 14 1 ^2 v -' 2
146.19 224
6.0 7VHC1
2.0
23
+ 25.9
9.47
34 L-Methionine
C 5 H,,NO 2 S
149.21 283
0.2 N HC1
0.8
25
+ 21.2
5.74'-/
35 L-Norleucine
C6H13NO2
131.18 301
6.0JVHC1
4.3
20
+ 21.3
6.08'-/
v.sl.sol.alc; insol.eth.;
36.1 l,w.
sol.h.ac.a.; insol.eth.;
0.09, a l e ; 3.45 4 -/,w.;
4.12,w.
SOI.NH4OH, aq.HCl;
insol.w.
sol.ac.a.; insol.eth.;
0.022, ale; 2.171/, w.;
2.19,w.
v sol w.; v.sl.sol.alc;
insol.eth.
insol.eth.; 5.75, w.;
5.621/, w.
0.017'-/, ale; 1.149'-/,
w
36 L-Norvaline
C S H,,NO 2
117.15 291-292
20% HC1
20
37 D-Octapine
38 L-Ornithine
C 9 H 18 N 4 O 4
CH,,N,O5
246.27 229-230
132.16 225
H2O
H2O
4.0
17
27
165.19 283
H2O
1.9
20
0.5 N HC1
0.6
20
si.sol.ale, insol.eth.;
10.71/, w.
sol.w.
+ 20.9 5.51
+ 16.5-*-/ 9.70
v.sol.ale; sl.sol.eth.; v.
deliq.w.
-35.1
5.91'-/ sl.sol.ale; insol.eth.;
2.761/, w.; 2.96, w.
6.3
insol.eth.; 1.55, ale;
-52.6
162.3, w.
0
6.12
v.sol.w.; sl.sol.ale; in
sol.eth.
+ 14.5 5.68'-/ insol.alc, eth.; 4.221/,
w.; 5.023'-/, w.
5.16
-9.5
sol.a., w.; insol.alc, or
ganic solvents
5.59
-28.4
insol.alc, eth.; 20.1'-/,
w.
39 L-Phenylalanine C 9 H,,NO 2
4 0 L-Proline
CSH9NO2
115.13 220-222
41 Sarcosine
C\H,NO,
*"" 3* 7 ^^ 2
89.1
42 L-Serine
C 3 H 7 NO 3
105.09 228
1.0 N HC1
9.3
25
187.2 3106-/
1.0 N HC1
1.0
25
119.12 253
H2O
1.0
26
43 L-Thiolhistidine C 6 H 9 N 3 O 2 S
44 L-Threonine
C4H9NO3
210
+ 22.8
6.04
(Continued)
Amino Acids I
TABLE 2.A.7
Amino Acid
841
(Continued)
(Continued)
Chemical
Formula
Molecular
Weight
Melting
Point
45 L-Thyroxine
C ls H u NO 4 l4 776.88 235-236
46 L-Tryptophan
Specific Rotation
Temp
g/100 ml
C
Solvent
Value
Iso
electric
Point
-4 4
0.13iVNaOH
in70%ethanol
H2O
1.0
20 -31.5
47 L-Tyrosine
C,H,,NO,
181.19 344
6.3 N HC1
4.4
20 -8.6
48 L-Valine
CSHUNO2
117.15 293
6.0 N HC1
3.4
20 + 28.8
Solubility
g/100 ml solvent
sl.sol.ale; insol.eth.;
1.14, w.; \36'J, w.
5.63 sol.alk.; insol.acet.eth.,
0.01, ale; 0.0454, w.
6.00 U O.O197-/, ale; 5.811',
w.;8.85, w.
5.88
U Value for the racemic (DL) mixture. 2J Mixture of acetonitrile and perchloric acid. 3J Value for the dihydrate. 4J Value
from reference 1. 5J Value at 50C. / Decomposes without melting.
Contributors: Evans, Robert John; Ward, Wilfred H.; Sauberlich, H. E.
Specific Reference
[1] Sober, H. A.,ed. 1970. Handbook of Biochemistry.
Ed. 2. Chemical Rubber, Cleveland.
General References
(21 Andrews, S., and C. L. A. Schmidt. 1927. J. Biol.
Chem. 73:651.
[3] Ashley, J. N., and C. B. Harington. 1930. J. Chem.
Soc. London,p.2586.
[4] Bergel, F. 1948. Biochem. Soc. Symp. 1:78.
15] Block, R. J., et al. 1958. A Manual of Paper Chro
matography and Paper Electrophoresis. Ed. 2. Aca
demic Press, New York.
[61 California Foundation for Biochemical Research.
1958. Properties of the L- (Natural) Amino Acids.
Rev. ed. Los Angeles.
[71 Cohn, E. J., and J. T. Edsall. 1943. Proteins, Amino
Acids and Peptides. Reinhold, New York.
[81 Du Vigneaud, V , et al. 1942. J. Biol. Chem. 143:59.
Source: Aitman, P. L., and Dittmer, D. S. (editors) (1972). Biology Data Book, Vol. 1. Federation of American
Societies for Experimental Biology, Bethesda, Maryland.
Amino Acids II
TABLE 2A.8
Structure of amino acids
H '
Type formula
Hydroxyl- containing
HOOCC-4-R
H2N
Hydrophobic (nonpolar)
Serine
- r CH 2 OH
Threonine
-\
CHCH 3
OH
Glycine
-H
Alanine
-7-CH3
Hydroxproline
HOOCCHCH 2
OH
H
CCH3
Valine
I CH3
Basic
Lysine
-i-CH2CH2CHjCHiHN2
Arginine
- CH2CH2CH2NH
Leucine
NH
CH3
Hiatidine
-!-CH 2 C=CH
CCH 2 CH3
Iaoleuone
I
CH3
Phenylalanine
HCXX:CHCH 2
Proline
Acidic
Aapartic acid
- J - C H 2 COOH
Glutamic acid
- f - CH 2 CH 2 COOH
Tyroaine
)CH 2
HN
CH2
Hydrophilic (polar)
Sulphur-containing
Heterocyclic
Tryptophan
-!~CH2SH
Cysteine
-J-CH 2 S
Cystine
CH2 S
J- CH2CH2S CH3
Methionine
Amide derivative*
Aaparagine
-j-CH 2 CNH 2
Glutamine
-|-CH 2 CH 2 CNH 2
Source: Paul, P. C , and Palmer, H. H. (1972). Food Theory and Applications. John Wiley & Sons, New York.
Amino Acid
25
DL-Alanine
L-Alanine
DL-Aspartic acid
L-Aspartic acid
L-CystineJ x 10 2
Diiodo-DL-tyrosine x 10
Diiodo-L-tyrosine X 10
DL-Glutamic acid
L-Glutamic acid
Glycine
L-Histidine
Hydroxy-L-Proline
DL-Isoleucine
L-Isoleucine
DL-Leucine
L-Leucine
DL-Methionine
DL-Phenylalanine
L-Phenylalanine
L-Proline X 10~*
DL-Serine
L.-Tryptophan
DL-Tyrosine x 10
L-Tyrosine X 10
D-Tyrosine x 10
DL -Valine
L-Valine
12.11
12.73
0.262
0.209
0.502
0.149
0.204
0.855
0.341
14.18
28.86
1.826
3.791
0.797
2.270
1.818
0.997
1.983
12.74
2.204
0.823
0.147
0.196
0.196
5.98
8.34
16.72
16.65
0.778
0.500
1.096
0.340
0.617
2.054
0.864
24.99
4.19
36.11
2.229
4.117
0.991
2.426t
3.381
1.411
2.965
16.23
5.023
1.136
0.351
0.453
0.453
7.09
8.85
Temperature, C
50
23.09
21.79
2.000
1.199
2.394
0.773
1.862
4.934
2.186
39.10
75
100
Ref. No.
31.89
28.51
4.456
2.875
5.229
44.04
37.30
8.594
6.893
11.42
1
1
1
1
2
3
1
1
1
1
4
5
1
2
1
1
2
1
2
3
2
2
3
1
3
1
6
5.62
11.86
5.532
54.39
45.18
3.034
4.818
1.406
2.887f
6.070
2.187
4.431
20.67
10.34
1.706
0.836
1.052
1.052
9.11
9.62
51.67*
4.607
6.076
2.276
3.823
10.52
3.708
6.624
23.90*
19.21
2.795
17.00
28.49
14.00
67.17
7.802
8.255
4.206
5.638
17.60
6.886
9.900
32.24
4.987
2.438
5.650
12.61
10.24*
18.81
Value at 65.
tDunn and Stoddard (7) report 2.19 g at 25 for L-leucine rendered methionine-free by repeated recrystallization
from 6 N HC1. Hlynka (8) found 2.20 g at 25 and 2.66 g at 50 for L-leucine rendered methionine-free [by S. W. Fox
(9)] by fractional crystallization of the formyl derivative and identical values for o-leucine obtained by resolution of
the DL form.
XThe following values were found by Loring and Du Vigneaud (10): DLrcystine (0.0049 g), n-cystine (0.0108 g),
and meso-cystine (0.0056 g) at 25.
References
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Dalton, J. B., and Schmidt, C. L. A., J. Biol. Chem., 103, 549 (1933).
Dalton, J. B., and Schmidt, C. L. A., J. Biol. Chem., 109, 241 (1935).
Winnek, P. S., and Schmidt, C. L. A., J. Gen. Physiol., 18, 889 (1934-35).
Dunn, M. S., Frieden, E. H., and Brown, H. V., unpublished data.
Tomiyama, T., and Schmidt, C. L. A., J. Gen. Physiol., 19, 379 (1935-36).
Dalton, J. B., and Schmidt, C. L. A., J. Gen. Physiol., 19, 767 (1935-36).
Dunn, M. S., and Stoddard, M. P., unpublished data.
Hlynka, I., Thesis (1939), California Institute of Technology, Pasadena, California.
Fox, S. W., Science, 84, 163 (1936).
Loring, H. S., and du Vigneaud, V., J. Biol. Chem., 107, 270 (1934).
Source: Weast, R. C. (editor) (1974-1975). Handbook of Chemistry and Physics, 55th Edition. CRC Press,
Cleveland. Used by permission of CRC Press.
Ammonia Solutions
TABLE 2.A.10
Various strengths of ammonia solutions
Reagent Ammonia
Required
Grams
Ml
20.6
41.1
61.7
82.3
102.9
205.8
308.6
411.5
617.3
823.0
18.52
37.04
55.55
74.07
92.59
185.18
277.77
370.37
555.55
740.74
Amylopectin I
H
FIGURE 2.A.1
Conformation and structure of amylopectin
Source: Sone, T. (1972). Consistency of Foodstuffs. D. Reidel Publishing Co., Boston.
OH
Amylopectin II
o
H
HO
H
FIGURE 2.A.2
Point of branching of amylopectin molecule
HO
Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2d Edition. American Association of
Cereal Chemists, St. Paul, Minnesota.
Amylose I
OH
FIGURE 2.A.3
Conformation and structure of amylose
Source: Sone, T. (1972). Consistency of Foodstuffs. D. Reidel Publishing Co., Boston.
Amylose II
CH,OH
CH2OH
CH2OH
\H
H
HO
H
HO
H
HO
FIGURE 2.A.4
Section of amylose molecule
Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2d Edition. American Association of
Cereal Chemists, St. Paul, Minnesota.
Plant Species
Tubers, roots or rhizome
Tapioca
Potato
Lily
Seeds
Corn, hybrid
Corn, waxy
Wheat
Rice
Glucose
Residues per
Molecule
Amylose (%)
Glucose
Residues per
Molecule
Amylopectin (%)
17
22
34
98 0
980
640
83
78
66
18,600
22
0
24
17
49 0
540
78
100
76
83
30,850
18,600
24,700
Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John Wiley &
Sons, New York.
Water
g
1
2
)
4
5
6
7
8
9
10
Butter
Buttermilk
Cottage
Cream
Swiss
Cream, light
Milk, cow: whole
Skimmed
Milk, goat
90. 5
36
5
71
76. 5
51
87
) 70
2 D4
68
90. 5
87.4
36
67
J9
72.5
Fat
1. 5
0. 1
19. 5 0.5
37. 0
9. 0
27.5 28.0
20.0
* 9
3. 5
3.9
3. 5
0. 1
3. 3
4.0
Carbohydrate
2. 0
I. 0
1. 7
1.0
3.8
0.6
0.7
4.0
4.9
5. 1
4 6
Ca
Ash
Total 1 Fiber
g
|_ g
g
Dairy f roduc
2. 5
0. 4
5. 1
0.8
0.8
Fe
mg
20
(118)
68
925
97
118
123
0
0. 1
0. 2
0.9
0. 1
o.;
0. 1
16
93
97
S6 3
77
93
97
(1450)
1450
8 30
(160)
Trace
0
1
0. 1)
(0)
1
0. 1)
. 1
. 1
. 1
. J
1
1
. 1
(0)
(0)
Riboflavin
Thiamute
mg
mg
>. 01
). 18
Trace
0.04
>. 31
>. 22
). 40
). 14
). 17
>. 18
). 11
.02
0.01)
. 01
.03
.04
. 04
.04
ata
17
12
1)
61
55
77.6
74.9
69.7
58
59
69
247
321
55
3 22
2 54
2 07
I 25
21
22
2)
24
25
Flank
Hamburger
Heart
Kidney
Liver
Porterhouse
Rib roast
Round
Rump
Sirloin
Tongue
Brains
Lamb: leg roast
Liver
78.9
63.7
70.8
2 35
136
19. 5
16.2
17.3
16.4
10.4
18.0
21.0
27
Shoulder roast
58.3
2 95
29
Ham. fresh
53
344
76.8
77. 1
72.3
58
8
41.9
53
54
66
70
117
114
134
296
783
41
42
Heart
Kidney
Liver
Loin or chops
Salt pork, fat
Sausage
Spare rib, medium
Rabbit, domesticated
Seal, canned
Veal: cutlet
Leg roast
Liver
68
71
44
45
Stew meat
Venison
64
73
14
15
16
17
18
19
20
31
32
3)
34
35
36
37
1*
39
40
62
68
108
14 1
136
296
2
1B2
16.0
16.9
15.0
19.7
16.4
28
3.7
0.8
2. 4
0. 7
0.9
1. 1
1. 1
1.6
8. 1
3.2
25
1.4
1.6
II
6.0
0
1.0
0.8
17.5
0
0
0
0.4
0.8
0
3.9
2.9
0.9
1.4
15.6
25.3
15.2
31.0
16.9
4.8
0.4
1. 1
1. Z
16.4
3.9
10.8
14.6
25
85
44. 8
3.5
1i*
1 16
1
2 11
140
450
351
28
20
15.0
8.6
0)
0
0
46
50
SI
Chicken: broiler
* Heart
Liver
54
55
S6
Egg, whole
Egg white
Egg yolk
Duck
Goose
Squab
Turkey
57
58
59
60
Blueflsh
Clam
Cod
Crab
61
62
Eel
52
53
63
64
65
66
67
68
69
70
7:
72
73
74
75
76
77
7*
Flounder
Haddock
Halibut
Herring. Atlantic
Herring. Pacific
Lobster
Mackerel
Oyster
Perch, yellow
Salmon
Sardine, canned
Scallop
Shad
Shrimp, canned
SwordTlsh
Tuna, canned
White fish
0.9
0.9
1.4
!.9
E. 4
10
2. 6
16
10
2.8
3.6
2.7
71. 2
69.6
69.6
157
141
87.8
49.4
50
361
4.5
0. 19
0. 14
0. 18
0.74
2.7
8.0
132
246
30
130
6
13
6.0
9.8
1.24
1.74
0.43
0. 58
Trace
(0)
10)
(0)
0
0
0
(0.9)
100
158
200
206
(0)
2.9
343
22.500
0
0
36
6.3
10.6
16. 1
(0.04)
0. 17
0. 17
0.04
0.09
0.26
0. 27
3.12
(0. IB)
0.43
0.71
0 06
0.04
0. 14
0. 17
0.21
2.7
3.0
182
216
(0)
6. 1
0.24
0. 13
0. 14
1. 5
200
142
(0)
30
(0)
6
10. 2
5.2
0. 16
0.91
0.08
0. 12
0.20
17
1140
(0)
3210
0
0
0.29
0.26
0.35
0.23
0. 10
0
0.27
0. 16
0. 15
Trace
0.6
1.6
0.8
2. 2
19.5
19. 1
19.0
9.0
11
4.9
1.0
1.0
1.3
18. 3
17.0
20
6.0
0
0
0.9
1.0
11
12
11.4
2.9
1.3
23
1.7
0.8
0.7
0.6
1.7
6
147
0. 2
7. 2
0
0
0
1. 3
2.4
0.9
9
12
2. 4
58.3
279
268
10.8
16.3 31.9
16. 1 2 9
16.4 32
18.6 22. 1
20. 1 20.2
74.6
124
20.5
82.6
80.0
71.6
82.7
80.7
75.4
67.2
79.6
79.2
68. 1
80. 5
74
86
6 . 5 0.4
16. 1 1.6
18.6
0
9. 1
0.5
0
14.9
18.2
0
0. 1
18.6
0
5.2
18.3
12. 5 0
2.6
0
16.6
i.9
16.2
0. 5
12.0 0
18.7
5.6
9.8
2. i
18.7
0
0.9
17.4
16. 5 0
25.7
11.0 1. 2
3.4
14.8
0. 1
0
9.8
18.7
1.4
0
26.8
19.2
4.0
0
0
29.0
8.2
6.5
0
22.9
SO
63.4
57.4
80.3
70.2
66.2
75.8
60.0
70
162
68
79
1,
IS 1
94
81
II 8
84
88
223
214
78
168
127
118
198
1J6
__,
1.0
23
Fish and Shellfi I h
0
1.2
23
(96)
2. 1
0
0
1. 2
10
i. 7
0.6
(39)
0
0
0
0
0
0
0
G
1.0
1.3
1.4
1.0
2.7
1. 3
2. 2
1. 2
2.0
0
0
1. 2
0
0
0
0
23
13
6i
5
94
20
1.4
1.4
5.8
1.3
2.7
1.6
38o
26
115
19
(8)
25
586
172
3.0
3.8
176
217
320
0.6
(7.0)
0.4
(0.8)
243
(139)
194
(160)
0.7
202
195
197
180C
211
256
440
110
iOO
0.8
0.7
0.7
1. 1
1.0
4.7>
0
18
61
.07
.07
. 12
4.0
2. 1
4.0
5.0
4.4
5.2
0. 07
0.08
35
11
1. 5
4. 2
0. 15
0. 17
0. 14
0. 15
0.29
0.26
0.22
3.28
1.6
2.6
326
354
3.9
(0)
2. 3
54
50
58
0
0
(0)
2. 3
0. S
20. 2 7. 2
20.5 7.0
22. 1 4.0
151
4. 2
4.7
0.07
0. 58
0. 37
0.26
168
0.8
and E| [a
14
1. 1
(0)
(0)
(0)
(0)
0
(0)
13.7
0
0
. 14
0.89
2. 55
3.33
155
330
213
364
1150
4 3.900
.8
.8
.4
0
6
13
31
50.500
12.6
32
12. 2 0
180
131
147
187
(0)
30
(0)
18
0
33
0
0
P o i iltry
47
48
r.9
128
203
221
358
0.6
184
1.0
5.6
1.0
239
143
(0.9)
(289)
Trace
586
1. 1
0.
3.
0.1
208
260
263
195
1.4
1.
(351)
263
0. 1
0. 1
Trace
(0)
8.0
0. 14
0.09
1.9
(1.6)
(0. 09)
0. 18
(0. 12)
0. 10
2.7
0.06
0. 37
0.05
0.08
0.06
0. 15
0. 22
0.06
0. 35
0. 20
0.07
0. 23
0. 17
0. 10
0.24
0.03
0.05
0. 12
(0.09)
0. 14
0.28
0.06
0.05
0. 07
0.02
0.02
(0. 13)
0. 15
0. 15
0.09
0. 10
0.02
(0. 04)
(0. IS)
0.01
0.05
0.05
1.4
1.7
2.4
9.2
3.4
(2.2)
(1.9)
(440)
8.
1.2
.7
320
60
1580
0
3.8
9. 9
4. 9
6.5
6.0
5.6
110
0
3i0
220
0
2.3
.23
. 16
0. 40
215
2.1
16.9
(0)
(0)
(0)
7.2
4.8
1.4
(8.4)
2.2
9. 1
12.8
(4.2)
(0.09)
/ 1 / Year-round average.
Source: Spector, W. S. (editor). Handbook of Biological Data. Federation of American Societies for Experimental
Biology, Bethesda, Maryland.
Antibiotic Standards
TABLE 2.A.13
International standards for antibiotics
Substance
Penicillin (sodium salt)
Phenoxymethylpenicillin (free acid)
Streptomycin (sulfate)
Dihydrostreptomycin (sulfate)
Bacitracin
Tetracycline (hydrochloride)
Chlortetracycline (hydrochloride)
Oxytetracycline (base dehydrate)
Erythromycin (base)
Polymixin B
Equivalence of
1 IUt o
American fig
Defined Potency,
IU/mg
1670
1695
780
760
55
990
1000
900
95 0
7874
Calculated Purity
of Standard on
Basis of
American \xg%
Not used
Not used
1 jug of base
1 jug of base
Not used
1 jug hydrochloride
1 fig hydrochloride
1 fig anhydrous base
1 jug anhydrous base
Not used
991
991
97.5
95.1
Not known
99.0
100
97.1
95
Not known
Antioxidant Activity
TABLE 2.A.14
Comparative antioxidant activity
Schaal Oven, Thin Layer, 45C
Chicken Fat
Pork Fat
(Days to Reach 20 Meq Peroxides)
Additive
None
BHA
BHA
BHT
Tenox 2
a-Tocopherol
a-Tocopherol
a-Tocopherol
1
a-Tocopherol
Ascorbyl Palmitate /
7-Tocopherol
7-Tocopherol
7-Tocopherol
7-Tocopherol
i
Ascorbyl Palmitate J
Ascorbyl Palmitate
0.01
0.02
0.02
0.05
0.02
0.05
0.2
0.02
0.02
0.02
0.05
8
14
20
15
28
13
13
10
3
14
28
18
32
15
15
15
28
28
0.2
29
40
46
37
58
61
0.02
0.02
0.02
53
10
67
9
TABLE 2.A.15
Some typical commercial antioxidant preparations
BHA1
Eastman Tenox BHT
Eastman Tenox BHA
Eastman Tenox 2
Eastman Tenox 4
Eastman Tenox 6
Eastman Tenox 7
Eastman Tenox 20
Eastman Tenox 22
Eastman Tenox 26
Eastman Tenox R
Eastman Tenox S-l
UOP-BHA
UOP Sustane
UOP-Sustane 3F
UOP-Sustane 6
UOP-Sustane E
UOP-Sustane W
UOP-Sustane P
Shell Ionol
Griffiths G-16
BHT2
Propyl
Gallate
TBHQ3
Propylene
Glycol
Citric
Acid
Vegetable
Oil
Glyceryl
Monooleate
Sorbitan
Monostearate
Water
Ethyl
Alcohol
Citrate
Mono
glyceride
20
20
10
28
20
10
20
20
10
70
6
12
12
34
70
70
12
60
70
6
6
10
6
20
10
20
6
6
10
20
60
28
28
20
20
CO
28
20
66.7
18
10
10
20
6
13.3
22
10
20
13.5
60
40
28
2.5
47.5
30
60
5.5
O
n
S3
I"*
a
to
00
CO
Antioxidants, Formulas
TABLE 2.A.16
Composition and structure of several antioxidants
Compound
Common
Designa
tion
Structure Formula
COOC3H7
Propyl gallate
PG
HO
OH
Commercial BHA is a mixture of two isomers:
2-terf-butyl-4-hydroxyanisole
3-terf-butyl-4 -hydroxyanisole
Butylated
hydroxyanisole
(3-isomer)
BHA
OCH
C(CH 3 ) 3
Butylated
hydroxy toluene
OH
OH
BHT
CH3
CH2COOH
HOC-COOH
I
CH2COOH
Citric acid
Nordihydro
guaiaretic acid
NDGA
CH2CH(CH3)CH(CH3)CH
Source: Mahlenbacher, C. V. (1960). The Analysis of Fats and Oils. Garrard Publishing Co., Champaign,
Illinois.
TABLE 2.A.17
Lipid antioxidants acceptable for use in human food in the United States
Name
Butylated hydroxyanisole
Structure
Use Limit
0.02% of fat content
OH
C(CH3)3
05
OCH3
Butylated hydroxytoluene
OH
A. ,C(CH 3 ) 3
1
O
I
a
CH3
Dilauryl thiodipropionate
1
o
09
CH 2 - CH 2 -COOH
I'
S
CH 2 -CH 2 COOH
Propyl gallate
a
O
OH
I
I
COOC,H7
d
(Continued)
S3
QD
01
00
Structure
Use Limit
OH
0.1% in fat
OCH3
I.
o
o
a
o
I
Tocopherols
GMP
CH3
CH,
CH3
(CH2CH2CH2CH3)3-CH3
CH3
Ethoxyquin
a
C2H5O
CH3
2,4,5 Trihydroxy
butyrophenone
to a
^
**.
9
a
O
o
Si
S3
OCH,
1
Source: Morse, R. E. (1975). Antioxidants. In Encyclopedia of Food Technology. A. H. Johnson and M. S. Peterson
(editors). AVI Publishing Co., Westport, Connecticut.
I to 10
45
551 60
- 12 4-14 to 18-l' 8 *i
75 +
451 SO
551 60
124i4-"-fl8-"-{*
to
14
' lo
18
to
'Pregnant
7 5 + laclating
GOOD SOURCES!
MILLIGRAMS
Orange
\ med.
Strawberries
% cup
-+60
Fresh
'/, cup
Orange Juice
Froien
'/, cup .
Orange Juice
Grapefruit
'/, ined.
Melon
Banana
-+47
1 iTied.
Apple
Broccoli
-+52
1 ser ving
ned.
Y.
cup
Brussels Sprouts
y, cup
Raw Tornoto
^35
1 n
Dark Green leafy_
Vegetables V2 cup
-+34
-+24
1 med\
Canned Tomatoor
Juice
'/i c u p "
+20
Green Pepper
-+20
ed.
Asparagus
Vi cup
Peas
y2 c u p .
Lettuce
'/ head
liver
3 % oz.
-HI
TABLE 2 A. 18
Ascorbic acid in fruits
(mg per 100 g)
Apple, Blenheim Orange
Bramley Seedling
Cox's Orange Pippin
Banana
Cherry
Currant (black)
(red)
Gooseberry
Grape
Grapefruit
Greengage
Haw
Hip
16-22
2-14
1-15
3-17
136-353
50
28-47
1-4
26-65
0.5-7
49-500
10-1870
(mgper 100 g)
Lemon
Lime
Loganberry
Melon, Cantaloupe
Orange
Orange Juice
Pear
Pineapple
Plum
Raspberry
Strawberry
Tangerine
Tomato
14-66
32-58
20-48
15-53
16-99
28-89
1-10
10-63
0.5-5
30
46-77
10-36
13-39
Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the Principles of
Nutrition. Edward Arnold (Publishers), London, England.
Ascorbic Acid
Mg
1.5
1.5
10
20
32
34
48
53
Asparagus Terms
Spears
Tips
Points
Cut spears
or cuts
and tips
FIGURE 2.A.6
Identification of cuts of asparagus used for processing canned and frozen products
Source: USDA (1977). How to buy canned and frozen vegetables. USDA Home and Garden Bull. 167.
855
Bacon Dressing
TABLE 2.B.1
Ingredients
2 slices of bacon, fried
Bacon fat from bacon
% cup vinegar
Procedure
Fry the bacon until crisp, and crumble. Into the same pan
(with the fat) add the vinegar, sugar and salt. Stir and pour
hot over greens or salad. Finely chopped onions often are
added to this type of salad dressing.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad
dressings. Univ. Missouri. Agric. Exp. Sta. Bull. 631.
856
TABLE 2.B.2
Name of illness
Symptoms
What causes it
Staphylococcal poi
soning (frequent
ly called staph).
Examples of foods
involved: Cus
tards, egg salad,
potato salad,
chicken salad,
macaroni salad,
ham, salami,
cheese.
Botulism.
Examples of foods
involved: Canned
low-acid foods,
smoked fish.
CIostridium
per-
Preventive measures
Duration: 3 to 6 days.
The toxin is destroyed by boiling
for 10 to 20 minutes; time re
quired depends on kind of food.
1
For processing times in home canning, see Home and Garden Bulletin S, "Home
Canning of Fruits and Vegetables," and 106, "Home Canning of Meat and Poultry."
Source: USDA (1975). Keeping food safe to eat. USDA Home and Garden Bull. 162.
COCCI
RODS
FLAGELLATED RODS
STREPTOCOCCI
CHAINS OF RODS
SPORING RODS
BUDDING YEAST
CELLS
MOULD FILAMENTS
WITH SPORE HEAD
SPORING HEAD
OF MOULD
FIGURE 2.B.1
Microscopic appearance and identification of molds and yeasts
Source: Graham-Rack, B., and Binsted, R. Hygiene in Food Manufacturing and Handling. Food Trade press,
London, England.
Temperatures
10
6
8
10
DAYS HELD
12
14
16
18
FIGURE 2.B.2
Growth of bacteria on chickens at 32, 40, and 50F
Source: Snyder, E. S., and Orr, H. L. Poultry meat. Publ. 9, Ontario Dept. Agriculture, Canada.
Approximate holding
period at 0 F.
(months)
12
Source: USDA (1979). Breads, cakes, and pies in family meals: A guide for consumers.
USDA Home and Garden Bull. 186.
LONGITUDE, degrees
FIGURE 2.B.3
Zone of banana production
Source: Von Loesecke, H. W. Bananas. In Economic Crops, Vol. 1. Z. I. Kertesz (editor). John Wiley & Sons, New
York.
Bananas, Composition
TABLE 2.B.4
Chemical composition of different varieties of ripe bananas1 expressed as percentage of fresh pulp
Constituent
Gros Michel
Lady Finger
Lacatan
Plantain
Red3 Banana
Moisture
Reducing sugars
Nonreducing sugars
Starch
Total carbohydrates
Protein
Crude fat
Pectin
Protopectin
75.9
10.73
6.12
2.93
19.78
0.81
0.47
0.34
0.34
0.76
4.46
70.6
6.19
13.38
4.13
23.70
1.49
0.30
0.57
0.29
0.70
4.27
71.6
8.15
10.01
6.54
24.70
1.04
0.40
0.41
0.35
0.77
4.06
63.8
18.89
0.00
11.69
30.58
1.16
0.30
0.43
0.37
0.85
9.00
73.3
4.10
16.08
4.12
24.30
0.48
0.24
0.62
0.43
0.84
4.05
Ash
Acidity, cc. 2
'These analyses are for fruit the peel of which had developed a full yellow color.
centimeters of N NaOH required to neutralize 100 g of pulp.
Unpublished data, J. T. Manion, United Fruit Co., Research Dept., 1933.
2
Cubic
3
Source: Von Loesecke, H. W. Bananas. In Economic Crops. Vol. 1. Z. I. Kertesz (editor). John Wiley & Sons, New
York.
Barrel Size
TABLE 2.B.5
Conversion table for barrels
Compute Gallons for Liquids, Pounds for Solids
Wine
Ale
Petroleum
Rosin
Flour
Butter
Pork, beef
Cement
31
36
42
180
196
224
200
376
Black beans
._
.
Blackeye beans (blackeye peas, cowpeas)
Cranberry beans
Great Northern beans
Kidney beans
Lentils
Lima beans, large
Lima beans, small
Navy (pea) beans
Peas, whole
Pinto beans
Soybeans
Split peas
1
Amount
of water
Cups
3
2%
3
2%
3
2
2%
2%
3
2%
3
4
2
Approximate
boiling time
Yield
Hours
2
%
2
1 to 1%
2
%
1
1
1% to 2
1
2
2%
%
Cups
2
2%
2
2V4
2%
2%
2%
2
2tt
2%
2%
2%
2%
Source: USDA (1980). Vegetables in family meals. USDA Home and Garden Bull. 105.
Type
Pounds of
seed per
50-ft row
Depth of
planting,
inches
Spacing
between
rows,
inches
Spacing
in rows,
inches
Seeds
Plants
I/4-V2
1-11/2
18-30
1-2
2-4
50-60
Days to
harvest
1/4-V2
1-11/2
24-48
3-6
4-8
60-70
1/4-1/2
1-11/2
18-30
2-4
4-8
65-75
1/4-1/2
1-11/2
36
3-6
6-8
70-90
!/4
1-2
6 (double
rows)
36-48
1-11/2
I-IV2
55-70
I/4-V2
1-11/2
30-54
2-4
2-4
55-80
Peas, garden
Peas, southern
Source: USDA (1977). Growing your own vegetables. USDA Agricultural Information Bull.
409.
BRAND NAME
I. BRAND
COMMON NAME
OF PRODUCT
SERVING INSTRUCTIONS
& RECIPES (OPTIONAL)
\
NAME AND
ADDRESS OF
MANUFACTURER
NET WEIGHT
FIGURE 2.B.4
Source: USDA (1970). How to buy dry beans, peas, and lentils. USDA Home and Garden Bull. 177.
Item
No.
Water
(B)
(A)
"irams
511
512
513
514
515
516
517
518
519
520
521
(about 80 kernels).
(C)
(D)
(E)
(F)
Calories
Crams
Crams
in
509
510
Almonds, shelled:
1 cupChopped (about 130 almonds)
1 cup
Beans, dry:
Cooked, drained:
1 cup---
Great Northern
Pea (navy)
1 cup---
White with
Frankfurters (sliced)
1 cup
1 cup
1 cup
Red kidney
1 cup
1 cup
1 cup
1 oz
kernels).
1 cup
1 piece
Shredded or grated, not pressed
1 cup
down.
Fat
Protein
Percent
775
690
24
21
70
62
69
69
210
225
14
15
1
1
71
71
66
76
64
80
365
310
385
230
260
190
19
16
16
15
16
13
18
7
12
1
1
1
130
115
in
507
508
Food
energy
180
190
255
255
255
255
190
250
19
28
185
140
785
24
64
45
80
51
51
155
275
2
3
16
28
1 cup
115
730
14
72
1 cup
200
144
72
2
210
840
16 Trace
37
72
1 tbsp
1 cup
1 cup
16
200
118
2
70
3
95
230
810
4
16
11
8
1
84
1 cup
140
775
41
65
1 cup
145
810
35
69
531
1 cup-
3
3
4
785
500
780
26
16
18
74
47
77
1 cup
1 cup
in o
1 cup
CM 00 CM
523
Peanuts, roasted in oil, salted
524
Peanut butter
525
Peas, split, dry, cooked
526
Pecans, chopped or pieces (about
527
Pumpkin and squash kernels, dry,
hulled.
528
Sunflower seeds, dry, hulled
Walnuts:
Black:
529
Chopped or broken kernels
Ground (finely)
-530
522
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
(G)
(H)
Crams
Grams
5.6 47. 7
5.0 42. 2
2.4
4.3
2.8
5.0
12. 8
11. 3
.6
1.1
Iron
Vitamin
A value
Thiamin
Ribo
flavin
Niacin
Ascorbic
acid
Calcium
(K)
(L)
Grams
Mitli
grams
Milli
grams
25
22
304
269
655
580
6.1 .1,005
5.4
889
0
0
.31
.28
1.20
1.06
38
40
266
281
4.9
5.1
749
790
0
0
.25
.27
.13
.13
1.3
1.3
32
48
54
42
49
35
94
138
161
74
55
43
303
235
291
278
293
238
668
4.8
4.6
536
5.9
4.6
673
5.9 1,163
3.3
573
330
330
30
.18
.20
.15
.13
.25
.40
.15
.08
.10
.10
.11
.10
3.3 Trace
5
1.5
1.3
1.5
1.3
1.0
(1)
Gran
Phos
phorus
Potassium
Carbo
hydrate
o in
en en
Satu
rated
(total)
(M)
Milli
grams
(N)
(0)
Milligrams
Inter
national
units
10
(P)
(0)
(R)
Milli
grams
Milli
grams
Milli
grams
(S)
Milli
grams
4. 6 Trace
4. 0 Trace
6.2
7.1
53
196
1.0
203
Trace
.27
.03
.5
12.9 36.8
10.2
41
53
522
5.3
650
140
.60
.35
2.5
.8
1.4
115
205
0
0
.02
.04
.53
.01
.02
1
.2
2
.4
1.0 Trace
4.8
14.0
24.8
43
76
.9
1.6
.3
.5
4
8
6
10
5.1 55.2
7.3
19
240
388
3.9
810
20.7
50
107
238
577
4.2
3.0
498
971
40
13.7 33.0
39
27
.14
.46
.12
.19
1.2
24.8
0
0
3.7
2.3
20.0
9
22
86
61
178
341
.3
3.4
2.8
100
592
712
80
150
.02
.30
1.01
.02
.18
.15
2.4
1.8
1.1
7.2 50.5
3
42
17
11.8 23.5
27.5
21
71 1,602
15.7 1,386
100
.34
.27
3.4
8.2 13.7
43.2
29
174 1,214
10.3 1,334
70
2.84
.33
7.8
6.3 13.3
4.0 8.5
8.4 11.8
45.7
29.2
42.2
19 Trace
12 Trace
19 119
380
240
40
.28
.18
.40
.14
.09
.16
.9
.6
1.1
1.5
713
456
456
7.5
4.8
3.7
575
368
540
00
05
Qi
TABLE 2.B.9
Breeds and their characteristics
Breed
Place of
Origin
Color
Distinctive
Head
Characteristics
Other
Distinguishing
Characteristics
Disqualifications;
Comments
Beef Breeds:
Angus
Becfinasters
(approx. V2 Brahman, and 'Aeach
Shorthorn a n d
Hereford)
Belted Galloway
S c o t l a n d ; in t h e
northeastern coun
ties of Aberdeen,
Angus, Kincardine,
and Forfar.
S c o t l a n d ; in t h e
southwestern dis
trict of Galloway.
Black
Blac k with a
brownish tinge,
or dun; with a
white belt com
p l e t e l y encir
cling the body
b e t w e e n the
shoulders and
the hooks.
Polled
Polled
(Continued)
o
en
5'
03
I
a
80
Drooping ears.
A long face.
U n i t e d S t a t e s ; on
Clear Creek Ranch,
Welch, Okla.,
owned by Frank
Buttram, b e g i n ning in 1942.
Black
Polled
Charbray
(J/4 Charolais, /
Brahman to 7/8
C h a r o l a i s , 1/8
Brahman, solid
color, golden to
white are regis
tered)
Horned
Charolais (usually
spelled Charol
lais in France)
White or cream
Horned
Yellow skin.
Brangus
(3/8 Brahman
5/8 Angus)
Devon
Dexter
b
p
Horns.
Off-color.
White on underline or legs.
CO
Black or red.
I.
o
o
a
B3
(Continued)
Qt
00
OS
00
Place of
Origin
S c o t l a n d ; in t h e
southwestern prov
ince of Galloway.
Color
Black; sometimes
with a brown
ish or reddish
tint; or dun.
Distinctive
Head
Characteristics
Polled
Other
Distinguishing
Characteristics
Long curly hair.
a
Disqualifications;
Comments
White markings on feet or legs
or above the underline.
O
a
8
I
o
en
o
Hereford
Brazil
3
!
o
S 5
o
S3
Prominent forehead
and long drooping
ears. Symmetrical
horns drawing up
ward and to the
rear.
(Continued)
Polled
Red, w h i t e or
any c o m b i n a
tion of red and
white.
A "smutty nose"
or dark nose
is o b j e c t i o n
able.
Polled
Red Angus
British Isles1
Red
Red Brangus
Red
Polled Hereford
Polled Shorthorn
U n i t e d S t a t e s ; in
Iowa.
I
ft,
b
a
9
Horned animals.
I
o
09
Polled
Broa d hea d w i t h
slightly curved fore
head and straight
profile; with med
ium sized, moder
ately drooping ears.
I
8
ft-
3
d
0
00
(Continued)
OS
CO
TABLE 2.B.9
QO
(Continued)
Breed
Santa Certrudis
(5/8Shorthorn
and 3/8 Brahman)
Place of
Origin
United States; on the
King Ranch in Texas.
Color
Distinctive
Head
Characteristics
Scotch Highland
(or Highland)
Scotland
Silver , golden,
light red, brindle, black, or
dun.
Long,widespread
horns and heavy
foretop.
Shorthorn
Other
Distinguishing
Characteristics
Disqualifications;
Comments
H a i r s h o u l d be short,
straight, and slick.
Hide should be loose, with
surface area increased by
neck folds and sheath or
navel flap.
b
ft
&
Dual-Purpose
Breeds:
Red, white, or
any c o m b i n a tion of red and
white.
Red Poll
Polled
'In England and Scotland, both reds and blacks are registered in same association, without distinction. In the U.S.. however, red colored animals have been barred from registry in the American
Angus Association since 1917 Red Angus Association of America was organized in 1954.
Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers, Danville, Illinois. Reproduced with permission of the publisher.
alDs
England
onti
Milking Shorthorn
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
HINDSHANK MEAT
HEEL
EYE OF ROUND
KNUCKLE
SIRLOIN RUMP
TOP SIRLOIN BUTT
TENDERLOIN
BOTTOM SIRLOIN BUTT
FLANK STEAK
LOIN STRIP
LOIN WING
FLANK MEAT
RIBEYE COVER
RIBEYE
SHORT PLATE
BRISKET
DECKLE
SHOULDER CLOD
CHUCK TENDER
CHUCK ROLL (BLADE END)
CHUCK ROLL (NECK END)
INSIDE CHUCK
NECK MEAT
ARMBONE MUSCLE
FORESHANK MEAT
RIB FINGERS
SKIRT
HANGING TENDER
TRIMMINGS
NOTE: Circled Numbers Lie Deeply
FIGURE 2.B.5
Source: Food inspection specialist. Department of the Army, TM 8-451 (1969).
% of Carcass
6.0
6.7
Lb
18
20
33
24
12
51
23
56
63
11.0
8.0
4.2
17.0
7.5
18.6
21.0
100.0
300
(%)
Fat
(%)
Bone
Yield Grade
(%)
(%)
1
2
3
4
5
82.0
77.4
72.8
68.2
63.6
7.6
10.4
12.7
17.8
22.9
28.0
9.9
9.4
8.9
8.4
18.0
22.6
27.2
31.8
36.4
Retail Cuts
Source: Simonds, L. A., and Vanstavern, B. D. Buying meat for locker or home
freezer. Coop. Ext. Serv., The Ohio State Univ.
Beef Chart
Round Steak
^ f e
>""J
Heel
ROUND
\ Pin Bone
S i r l o i n Steak
Flat Bone
S i r l o i n Steak
Wedge Bone
S i r l o i n Steok
LOIN END
^ J
Club Steak
el Mignon
Porterhouse Steak
'
T Bone Steak
'^
S t r i p Loin Steak
Tenderloin Steak
(also Iron, Sirloin 1,2.3)
Stew Meat or
Ground
Meat
SHORT LOIN
Short Ribs
S t a n d i n g Rib Roost
Blade
Rib Steok
Roast or Steak
(D
2 Arm
Pot-roast or
Pot-roost 0
Stenk
bleak
t Stew Meat or
Ground Meat
CHUCK
Fresh
Brisket
BRISKET
FIGURE 2.B.6
Source: How to buy meat for your freezer. USDA (1969) Home and Garden Bull. 166; How to buy beef roast.
USDA (1977) Home and Garden Bull. 146.
7 Heel of round
1 Hind shank
8 Round steaks
9 Rump pot roasts
10 Knuckle soup bone
11
12
13
14
Sirloin steaks
Wedge-bone
Round-bone
Double-bone
Hip- or pin-bone
15 Porterhouse steaks
16 T-bone steaks
17 Club steaks
5 Brisket
21 Neck
6 Fore shank
Arm pot
23 Knuckle
roasts and
soup
steaks
bone
FIGURE 2.B.7
Location of the Chicago-style retail cuts of beef and their relation to the skeleton
Source: Breidenstein, B., and Bull, S. Beef for the table. Circ. 585, Ext. Serv. Agric. Home Econ, Univ. Illinois.
Beef Chuck
Ann Side of Cbwfc
Cross Rib ( D
Nick VtrtihTM
Wkl*
FIGURE 2.B.8
Bone structure of a beef chuck
Source: Muscle Boning of the Chuck. National Live Stock and Meat Board, Chicago.
Beef, Cooking
TABLE 2.B.12
Timetable for cooking beef
Cut
Standing ribs
Standing ribs
Standing ribs
Rolled ribs
Blade, 3rd to 5th
rib (high quality
only)
Rump (high
quality only)
Tenderloin
Beef loaf
Steaks (1 in.)
Steaks (l x / 2 in.)
Steaks (2 in.)
Beef patties (1 in.)
Pot roasts
Arm or blade
Rump
Swiss steak
Corned beef
Fresh beef
Stew
1
18-20
22-25
27-30
Add 10-15
150-170
25-30
150-170
140-170
160-170
25-30
20-25
25-30
Broiled1
Meat
Thermometer
Total
Reading
Time
(F)
(min)
140 (rare)
160(med)
140 (rare)
160 (med)
140 (rare)
160 (med)
140 (rare)
160 (med)
Braised
Cooked in
Liquid
Total
Time
(hr)
Total
Time
(hr)
15-20
20-30
25-35
35-50
30-40
50-70
12-15
18-20
3-4
3-4
2-3
3%-5
3-4
3-4
2-3
Source: Potts, B., Simonds, L., and Vanstavern, B. D. Meat specials really are special. The Ohio State Univ. Coop.
Ext. Serv. Bull. 574.
00
05
TABLE 2.B.13
Characteristics and cooking methods of beef cuts
WHOLESALE
CUTS
Round (and
Rump)
RETAIL CUTS
Round Steak (full cut)
Top Round Steak
or Pot-Roast
Bottom Round Steak
or Pot-Roast
Tip Roast or Steak
Standing Rump
Rolled Rump
Heel of Round
Hind Shank
Sirloin
Sirloin Steak
Pinbone Sirloin Steak
Boneless Sirloin Steak
Short Loin
S3" o
CHARACTERISTICS
Round or oval in shape with small round bone. One large muscle, three
smaller ones.
Most tender portion of round. Is one large muscle.
Not so tender as top round. Distinguished from top round by having two
muscles.
Triangular cut; roast may contain kneecap. Steaks are boneless.
Triangular in shape; contains portions of aitch (rump) bone and tail bone.
Knuckle end of leg (round) bone usually removed.
Boneless roll.
Boneless wedge-shaped cut from lower part of round. Weighs 4 to 8
pounds. Has very little fat and is least tender cut of round.
Bony, considerable connective tissue, rich in extractives.
Contains portions of back bone and hip bone. Wide variation in bone and
muscle structure of the various steaks.
Lies next to the porterhouse. Contains pin bone which is the forward end
of hip bone.
Any boneless steak from the sirloin.
Largest steak in short loin. Loin strip and tenderloin muscles. T-shaped
bone. Tenderloin larger in porterhouse than in other short loin steaks.
T-Bone Steak
Same as porterhouse except tenderloin is smaller (porterhouse and
T-bone used more or less interchangeably).
Club (Delmonico) Steak Triangular-shaped; smallest steak in short loin. Tenderloin has practically
disappeared.
Tenderloin Roast or Steak Boneless tapering muscle. Most tender cut beef.
COOKING METHODS
Braise
Braise; roast; pan fry
Braise
Braise; roast; broil;
pan broil; pan fry
Braise: roast (high
Braise, roast (high
quality)
quality)
Broil; panbroil;
pan fry
Broil; panbroil;
pan fry
Broil; panbroil;
pan fry
Broil;
panbroil;
pan fry
Broil; panbroil;
pan fry
Broil; panbroil;
pan fry
Roast;
broil;
panfry
panbroil;
Porterhouse Steak
(Continued)
I
i
I
I
Flank Steak
Flank Steak Fillets
Flank Meat
Rib
Short
Plate
Square-Cut
Chuck
Roast
Roast
Broil; panbroil; pan fry
Braise; cook in liquid
Braise; cook in liquid
o
ftO
o
Braise
Braise
Braise
Braise; cook in liquid
Braise
Boneless Brisket
Fore Shank
Shank Knuckle
Shank Cross-Cuts
Ground Beef
Brisket
Layers of lean and fat. Presence of breast bone sure indication that cut is
from the brisket.
Same as above with ribs and breast bone removed.
Brisket
f
EL
Source: Meat Manual, 6th Edition. National Live Stock and Meat Board, Chicago.
00
RUMP
LOIN END
DESCRIPTION
RETAIL CUTS
Steaks, pot-roasts
i
|
Sirloin steaks
SHORT LOIN
i
|
FLANK
RIB
CHUCK
BRISKET
PLATE
SHANKS
1
|
I Pot-roasts, steaks,
i
stew meat
| Fresh brisket,
f
corned brisket
1 Short ribs, "boiling"
|
beef, boneless roll
| Soup bones, cross-cut
I
shanks
BEEF SPECIALTIES
Brains
Cream, scramble with
eggs, cutlets
1
|
Heart
Braise, cook in water
|
i
i
Liver
Fry. roast whole or
as loaf, braise
|
=
|
I
|
Tripe
Cook in water, cream
1
i
Oxtail
Soup, braise
Source: Meat Buying Manual. National Live Stock and Meat Board, Chicago.
Rare
Bright pink
120 to 125 F.
Medium
Pinkish brown
135 to 145 F.
Well done
Greyish or
light brown
150 to 160 F.
* The temperatures at which color changes take place in beef as it cooks are considerably higher than the temperatures above
indicate; however, large roasts continue cooking for some time after they are removed from the oven. Therefore, to prevent over
cooking, roasts should be removed from the oven when the meat thermometer shows several degrees lower than the temperature at
which the actual color change takes place.
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.
1 Hind shank
2 Flank steak
14
15
16
17
3 Flank slew
Sirloin sfeafcs
Wedge-bone
Round-bone
Double-bone
Hip- or pin-bone
18 Porterhouse steaks
19 T-bone steaks
20 Club steaks
21 Rib roasts and
steaks
22 Blade rib roast
23 Chuck rib or
blade pot roasts
and steaks
5 Brisket
24 Neck
25 Arm pot roasts
and steaks
6 Fore shank
Age
Children
1-3
4-6
7-10
Males
11-14
15-18
19-22
23-50
51 +
Females 11-14
15-18
19-22
23-50
51 +
Protein
Calories
Iron
Phosphorus
Magnesium
Thiamin
Riboflavin
Niacin
Vit.
B-6
Vit.
B-12
129
99
82
67
55
55
53
53
67
62
64
64
64
20
15
11
9
9
9
10
11
11
13
13
13
15
25
37
37
21
21
37
37
37
21
21
21
21
37
24
24
24
16
16
24
24
24
16
16
24
24
24
14
11
9
6
5
6
6
6
7
7
7
7
7
14
11
8
7
7
7
7
8
8
9
9
10
10
49
35
33
26
22
22
24
7
30
28
28
33
35
50
38
28
25
23
23
25
28
28
32
32
35
38
61
41
31
23
18
18
18
18
23
18
18
18
18
206
137
103
69
69
69
69
69
69
69
69
69
69
Saleable
Beeflbs
C H U C K 164.8 lbs (26.8% of total carcass)
Blade pot-roast
59.3
Stew or ground beef
32.1
Arm pot roast
22.3
Cross rib pot roast
10.7
Boston cut
9.9
Fat and bone
30.5
TOTAL 134.3 lbs
30.5 lbs
B R I S K E T 23.4 lbs (3.8% of total carcass)
Boneless
9.4
Fat and bone
14.0
TOTAL
9.4 lbs
14.0 lbs
S H A N K 19.1 lbs (3.1% of total carcass)
SUMMARY
(1000 Ib choice steer)
FIGURE 2.B.10
Source: A Steer's Not All Steak. National Live Stock and Meat Board, Chicago.
615 lbs
1 83 lbs
432 lbs
881
FIGURE 2.B.11
Source: Carving Meat. National Live Stock and Meat Board, Chicago.
12th Rib
6th Rib
883
Beef Roasting
TABLE 2.B.17
Timetable for roasting beef
Cut
Approx.
Wt. of
Single
Roast
No. of
Roasts
in Oven
pounds
Standing rib
(3-rib)
Standing rib
(7-rib)
6 to 8
20 to 25
Approx.
Total
Wt. of
Roasts
in Oven
Oven
Temper
ature
Interior Temperature
of Roast When
Removed from
Oven
Minutes
per
Minutes
Pound
per Pound Based
on
Based on
Wt.
One Roast Total
of Roasts
in Oven
300 F.
140 F. (rare)
160 F. (medium)
170 F. (well)
18 to 20
22 to 25
27 to 30
250 F.
125 F. (rare)
140 F. (medium)
150 F. (well)
13
15
17
4 % hours
5 hours
6 hours
11
12
13
4 hours
41/2 hours
5 hours
7 to 8 hours
pounds
23
300 F.
125 F. (rare)
140 F. (medium)
150 F. (well)
Rolled rib
(7-rib)
16 to 18
250 F.
150 F. (well)
26
Rolled rib
(7-rib)
17
300 F.
150 F. (well)
24
300 F.
140 F. (medium)
160 F. (well)
Standing rib
(7-rib)
Standing rib
(7-rib)
56
5 to 8
300 F.
150 to 170 F.
25 to 30
Rump
5 to 7
300 F.
150 to 170 F.
25 to 30
250 F.
140 F. (medium)
154 F. (well)
50
2 to 3 hours
2y2 to 3 hours
3 to 4 hours
6 hours
6
7 to 8
Chuck rib
Round (rump
and shank off)
Approximate
Total Time
12
14
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.
6 hours
7 hours
21/2 to 4 hours
21/2 to 3V2 hours
10 hours
11 to 12 hours
Hock Bones
Gambrel Cord.
Upper Knuckle of
Hind Shank Bone
Lower Knuckle of
Round (Leg) Bone
(Shank Knuckle Bone)
Stifle Joint
Knee Cap
Aitch Bone
(Rump Bone)
Upper Knuckle of
Round (Leg) Bone
(Rump Knuckle Bone)
Tail Vertebrae
FIGURE 2.B.13
Bone structure of a diamond round
Source: Merchandising Beef Rounds. National Live Stock and Meat Board, Chicago.
A
B& C
B
C
FIGURE 2.B.14
Source: Merchandising Beef Rounds. National Live Stock and Meat Board, Chicago.
Beef Rounds
THREE POPULAR BEEF ROUNDS
Chicago Round
HOCK BONES
HIND SHANK BONE
STIFLE JOINT
KNEECAP
LEG (ROUND) BONE
RIB CARTILAGES
BLADEBONE
CARTILAGE
BREASTBONE
BLADEBONE
ELBOW BONE
RIDGE ol
BLADEBONE
SHORT PLATE
ATLAS
AR M BONE
FIGURE 2.B.16
Beef carcass showing wholesale cuts (left) and location, structure, and names of bones (right)
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.
C
8.
Beef Yields
TABLE 2.B.18
Approximate yields from wholesale cuts of beef (300-lb side, yield grade 3)
%of
%of
Wholesale
Cut
Pounds
Wholesale
Cut
39.7
14.6
17.9
27.8
100.0
27.0
9.9
12.2
18.9
68.0
30.6
49.8
6.4
13.2
15.3
24.9
3.2
6.6
100.0
50.0
Total Loin
Pounds
67.8
12.6
19.6
18.3
3.4
5.3
100.0
27.0
33.0
21.5
25.9
19.6
26.7
17.4
21.0
15.9
100.0
81.0
Source: USDA (1969). How to buy meat for your freezer. USDA Home and Garden Bull. 166.
Biotin Content
TABLE 2.B.20
Biotin content of some selected foods
7/g
Royal jelly
Liver
Chocolate
Roasted peanuts
Peas
Cauliflower
Lima beans
Whole wheat
Sea foods
1.70
0.96
0.32
0.34
0.21
0.17
0.098
0.052
0.080
Bitter Flavors
TABLE 2.B.21
Classification of bitter flavors
Bitter Flavors
Aromatic-bitter
Angelica
Balm
Calamus
Camomile, Hungarian
Camomile, Roman
Cascarilla
Catmint
Chinotti
Condurango
Dittany of Crete
Elder
Elecampane
Galanga
Genepi
Germander
Hyssop
Marjoram, sweet
Mugwort
Orange, bitter
Rue
Bitter
Aloe
Angostura
Artichoke
Blessed thistle
Calumba
Centaury
Chicory
Chirata
Cinchona
Dandelion
Gentian
Gentian, stemless
Larch agaric
Quassia
Rhubarb
Southernwood
Walnut
Complementary Flavors
Aromatic
Pungent
Ambrette
Clary sage
Coriander
Imperatoria
Lemon
Liatris
(wild vanilla)
Melilotus
Myrrh
Orange, sweet
Orris
Saffron
St. Johnswort
Savory, summer
Tonka bean
Valerian
Woodruff, sweet
Cardamom
Cinnamon, Ceylon
Clove buds
Ginger
Grains of paradise
Juniper
Mace
Nutmeg
Peppermint
Thyme
Sweet
Anise
Licorice
Star anise
Vanilla
Wormwood
Wormwood, mountain
Yarrow
Yarrow, musk
Zedoary
Source: Furia, T. E., and Bellanca, N. (editors) (1971). Fenaroli's Handbook of Flavor Ingredients. CRC Press,
Cleveland. Used by permission of CRC Press.
889
Bitters, Herbs
TABLE 2.B.22
Herbs and derivatives used to formulate bitters
Common name
Itolnnicnl name
Aloe
Ambrcltc
Angelica
Angostura
Anise
Angelica archangelica L.
Galipea cusparia DC.
Pimpinella anisum L.
Artichoke
Balm (lemon balm)
Blessed thistle
Calamus
Calumba
Cynara scotymas L.
Melissa officinalis L.
Cnicus benedictus L.
Acorns calamus L.
Jalrorrhiza palmaia (Lam.) Miers
Leaves
Leaves and flowering tops
Leaves and flowers
Rhizomes
Roots
Matricaria chamomilla L.
Anthemis nobilis L.
Elettaria cardamomum Maton
Croion eluteria Benn.
Nepela cataria L.
Flowers
Flowers
Fruits
Bark
Flowering tops
Centaury
Chicory
Chinotti
Chirata
Cinchona
Whole plant
Roots
Peels or the whole fruit
Whole plant
Bark
Cinnamon, Ceylon
Clary sage
Clove
Condurango
Coriander
Bark
Flowering tops
Buds
Bark
Fruits
Dandelion
Dittany of Crete
Elder
Elecampane
Galanga
Gcncpi
Gentian
Gentian, stemless
Germander
Ginger
Artemisia glacialis L.
Gentiana lutea L.
Gentiana acaulis L.
Teucrium clwmaedrys L.
Zingiber officinale Rose.
Whole plant
Rhizomes and roots
Whole plant
Flowering tops
Rhizomes
Grains of paradise
Hyssop
Impcratoria
Juniper
Larch agaric
Lemon
Liatris (wild vanilla)
Licorice
Mace
Marjoram, sweet
Peels
Leaves
Roots
Arillodes
Flowering tops
Melilotus
Mugwort
Myrrh
Flowers
Leaves and flowering tops
Gum resin
Aloe species
{Continued)
Bitters, Herbs
TABLE 2.B.22
(Continued)
(Continued)
Common name
Botanical name
Nutmeg
Orange, bitter
Fruits
Peels
Orange, sweet
Orris
Peppermint
Quassia
Rhubarb
Rue
SalVron
Peels
Roots
Flowering tops
Wood
Rhizomes
Leaves
Stems
St. Johnswort
Savory, summer
Southernwood
Star anise
Thyme
Hypericum perforatum L.
Satureja hortensis L.
Artemisia abrotanum L.
Illicium verum Hook. f.
Thymus vulgaris L.
Flowering tops
Flowering tops
Leaves and flowering tops
Fruits
Whole flowering plant
Tonka bean
Valerian
Vanilla
Walnut
Woodruff, sweet
Seeds
Rhizomes and roots
Pods
Leaves and green nuts
Whole plant
Wormwood
Wormwood, mountain
Yarrow
Artemisia absinthium L.
Artemisia valesiaca L.
Achillea millefolium L.
Yarrow, musk
Zedoary
Source: Furia, T. E., and Bellanca, N. (editors). (1971). Fenaroli's Handbook of Flavor Ingredients. CRC
Press, Cleveland. Used by permission of CRC Press.
Blood
TABLE 2.B.23
Analysis of the blood of animals and poultry
Animal
Horse
Light breeds
Horse
Heavy breeds
Ox
Sheep
Goat
Pig
Dog
Cat
Rabbit
Chicken
Turkey
PCV
%
Hgb
g/100
ml
RBCX
10 6 /cu
mm
MCV
mlX
10"12
MCHC
%
PPC
g/100
ml
30-50
11-19
7-12
34-58
31-37
6-8
25-45
25-45
25-50
20-37
32-50
37-55
27-45
35-45
30-40
39
8-14
8-15
9-16
8-14
10-16
12-18
8-15
9-15
9-13
11
6-9
5-10
8-16
8-18
5-8
5-9
5-10
5-7
3
2
37-52
40-60
25-50
18-3 4
50-68
60-77
40-55
60-68
127
203
32-38
26-36
30-38
30-40
30-35
30-3 5
30-35
31-35
29
29
6-8
6-8
6-7.5
6-7.5
6-8.5
6-7.5
6-7.5
5-7
3-5
3-5
Source: The Merck Veterinary Manual, 4th Edition (1973). Merck & Co., Rahway, New Jersey.
Blueberry Production
(1) T H E E V E R G R E E N , O R B O X , B L U E B E R R Y
(Vacamum
nvatum){
(Wuccvuiun
m&ndranxceam)
BLUEBERRY
(X'arruwun
(I'aca/tuun
paMdam)
alJiei)
autUcale.)
Uunurckii)
FIGURE 2.B.17
Source: USDA (1978). Commercial blueberry growing. USDA Farmers' Bull. 2254.
Body Weight
TABLE 2.B.24
Suggested body weights
Height
(in feet and inches)
4'10"
4'11"
5'0"
5'1"
5'2"
5'3"
5'4"
5'5"
5'6"
5'7"
5'8"
5'9"
5'10"
5' 11"
6'0"
6'1"
6'2"
6'3"
6'4"
94-122
96-125
99-128
112-141
102-131
115-144
105-134
118-148
108-138
121-152
111-142
124-156
114-146
128-161
118-150
132-166
122-154
136-170
126-158
140-174
130-163
144-179
134-168
148-184
138-173
152-189
156-194
160-199
164-204
Boiling Point
0
500
212 0
211 .2
210 2
209.2
208 3
207 4
206 4
1000
1500
2000
2500
3000
Altitude
in Feet
4500
5000
5500
6000
6500
7000
7500
F.
Boiling Point
op
203.6
202 6
201 .7
200.7
199 8
198.8
197.9
TABLE 2.B.26
Boiling points of sodium chloride and calcium chloride solutions at
standard pressure
Temperature
Per cent
Per cent
F.
Sodium Chloride
Calcium Chloride
212
215
220
225
230
240
250
257
0
9. 5
0
8.5
19 0
25.5
18.5
24.5
29.3
36.3
42.0
45.8
Bone
TABLE 2.B.27
Common and technical nomenclature of bones
Common namt
Technical name
Neck bone
Cervical vertebrae (7 in beef and veal, lamb, pork, horse, & rabbit;
13-14 in chicken)
First cervical vertebra
Spine (vertebrae)
Cartilage of spinous process (on all thoracic vertebrae)
Spinous process (on all thoracic vertebrae)
Transverse process (on all lumbar vertebrae)
Body of each vertebra
beef &
Vertebrae
veal
lamb
pork
chicken
horse
rabbit
Thoracic
13
12-14
14-15
7
18
12
Lumbar
6
6-7
6-7 ) . . .
.
6
7-8
c
i
c
A
A \ ' 4 fused
,.
.
Sacral
5
4
4 )
5
3-4
Sacro-iliac diathrosis
Caudal (coccygeal) vertebrae
beef &
Coccygeal
veal
lamb
pork
chicken
horse
rabbit
Atlas
Backbone
Button
Feather bone
Finger bone
Chine bone
Backbone
Slip joint
Tail bone
Total
Carcass
Blade bone
Arm bone
Foreshank bones
Forefoot bones
Elbow bone
Breast bone
Rib cartilages
Ribs
Pelvic bone
Hip bone
Rump (aitch) bone
Leg (round) bone
Knee cap
Stifle joint
Hindshank bones
Hock bones
Hindfoot bones
Wishbone
Raven's beak
18-20
2-3
16-18
2-4
20-23
20-23
5-6
5-6
15-21
2-3
14-20
0-2
Scapula
Humerus
Ulna (7U) and radius (7R)
Pork: carpal, metacarpal, and phalangeal bones, dew claws and toes (digits)
Lamb: carpal and metacarpal bones
Chicken: 1st, 2nd, and 3rd digit and 2nd and 3rd meiacarpal
Olecranon process
Sternum, sternebrae (7; 6 in pork; 1 in chicken: keel of sternum)
Costal cartilages
beef 8.
Ribs
veal
lamb
pork
chicken
horse
rabbit
No. of pairs
13
13-14
14-15
7
18
12
Pelvis (os coxae)
Ilium
Ischium
Femur
Patella
Femorotibial articulation
Tibia (includes fibula in pork, beef, and poultry)
Parts of tibia, fibula, and tarsal bones; removed in beef, veal, and poultry
Pork: tarsal, metatarsal, and phalangeal bones, dew claws and toes (digits)
Lamb: metatarsal and proximal phalangeal bones
Clavicle (in chicken)
Coracoid (in chicken)
Source: Ockerman, H. W. (1975). Comparative anatomy of meat animals. In Meat Hygiene. Libby, J. A. (editor).
Lea and Febiger, Philadelphia.
Bone Age
TABLE 2.B.28
Relationship between age and development of bones
Beef
Ischiopubic Symphysis
(Aitch Bone)
Age
1 year old
2 years old
3 years old
4-5 years old
6 years old
Sheep
Age
Lamb
Yearling
Foreleg Ossification
Red break joint
White break joint
White spool joint
Mutton
Poultry
Age
Broiler
01
I
10
Empty Body Weight (kg)
100
1000
FIGURE 2.B.18
Weight of dissected bone in a carcass compared with empty body weight for sheep (), cattle ( ) , and pigs (O)
Source: Tribe, D. E. (editor). Carcass Compositions and Appraisal of Meat Animals. CSIRO, Australia.
Shoulder
Arm Cuts
Shoulders Blade Cuts
(Cross Sections
of Blade Bone)
Blade Bone
(near neck)
Blade Bone
(near rib)
Leg or
Round Cuts
Blade Bone
(center cuts)
Rib Cuts
Arm Bone
Pin Bone
(near short loin)
r--J
Wedge Bonet
(near round)
-A
Breast, or
Brisket Cuts
Flat Bone*
(center cuts)
* Formerly part of ''double bone" but today the back bone is usually re
moved leaving only the "flat bone" (sometimes called "pin bone") in the
sirloin steak.
+ On one side of sirloin steak, this bone may be wedge shaped while on
the other side the same bone may be round.
FIGURE 2.B.19
Bones that identify groups of retail cuts of meat
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
Bones, Composition
TABLE 2.B.29
Percentage composition of entire skeleton and certain bones of cattle
Age
Water
Fat
Protein
Ash
At birth
3 months
11 months
2 years
3 years
4 years
Rib bones
Round bones
65.31
49.29
38.47
36.08
32.83
32.09
28.67
26.09
2.30
13.30
18.49
15.39
18.05
17.72
18.02
29.96
16.19
20.00
19.25
20.94
21.25
21.00
20.63
19.63
13.76
16.20
21.61
25.78
25.90
26.34
28.74
23.20
Braising Meat I
TABLE 2.B.30
Recommended steps for braising meat
1. Brown meat on all sides in fat in heavy utensil.
2. Season with salt and pepper if desired.
3. Add small amount of liquid if necessary.
4. Cover tightly.
5. Cook at low temperature until tender.
6. Make gravy from liquid in pan if desired.
Source: Be a Smarter Shopper ... a Better Cook. (1973). National Live Stock and Meat Board, Chicago.
Braising Meat II
TABLE 2.B.31
Timetable for braising
Average Weight or
Thickness
Approximate
Cooking Time
Pot-roast
3 to 5 pounds
3 to 4 hours
Pot-roast
5 to 15 pounds
3 to 5 hours
Swiss steak
1 to 2y2 inches
2 to 3 hours
Y2 inch (pounded)
45 minutes to 1 hour
Cut
V2
t0 3
mc
\y2 hours
Short ribs
Pieces 2 x 2 x 2 inches
Fricassee
1 to 2 inch pieces
2 to 3 hours
Beef birds
1/2 x 2 x 4 inches
\y2to7 hours
2 to 3 pounds
\y2to2 hours
1 y2 to 2 pounds
11/2 to 2 hours
Lamb shanks
Y2 pound each
1 to \y2 hours
y2 to % inch
1 to \y2 hours
\y2to2 hours
% x iy2 x 3 inches
2 to 21/2 hours
% to 1 inch
45 minutes to 1 hour
Spareribs
2 to 3 pounds
\y2 hours
3 to 4 pounds
11/2 to 2 hours
2 to 3 pounds
2 to 3 hours
Veal cutlets
Veal steaks or chops
Veal birds
45 minutes to 1 hour
y2 to y 4 inch
45 minutes to 1 hour
1/2 x 2 x 4 inches
45 minutes to 1 hour
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.
Braising Time
TABLE 2.B.32
Timetable for braising meat
Cut
Average Weight
or Thickness
Approximate
Total
Cooking
Time
BEEF
Pot-Rooii
Arm or blade
Boneless
Cubes
Short ribs
Round steak
Stuffed steak
3 to 4 pounds
2yj-3'/2 hours
3 to 5 pounds
3-4 hours
1 to 1 '/j inches
Pieces (2 in. x 2 in. x 4 in.)
% to 1 inch
1-1 % hours
Vi *o V* '"eh
1 '/j hours
V* to 1 '/ 2 inches
2 to 3 pounds
4 5 - 6 0 minutes
45-60 minutes
Vt inch
V4 inch
30 minutes
45-60 minutes
2 to 3 pounds
l</]-2 hours
P / i - 2 hours
PORK
Chops
Spareribs
1 V2 hours
Tenderloin
Whole
Filets
Shoulder steaks
/t to 1 pound
LAMB
Breast, stuffed
Breast, boneless
Riblets
Neck slices
Shanks
Shoulder chops
1 V2 to 2 pounds
'/ 4 inch
% to 1 pound each
% to 1 inch
1 '/2-2V2 hours
1 hour
1-1'/i hours
45-60 minutes
VEAL
Breast, stuffed
Breast, boneless
3 to 4 pounds
2 to 3 pounds
l'/2-2y 2 hours
2 3 hours
Riblets
Chops
Steaks or cutlets
Cubes
45-60 minutes
45-60 minutes
Vi to % inch
1 to 2 inches
45 60 minutes
Thiamine
Riboflavin
Niacin
Iron
Calcium3 3
Vitamin D (USP units)
Bread
Minimum
Mg/Lb
Maximum
Mg/Lb
Minimum
Mg/Lb
Maximum
Mg/Lb
2.0
1.2
16.0
13.0
500
250
2.5
1.5
20.0
16.5
625
1,000
1.1
0.7
10.0
8.0
300
150
1.8
1.6
15.0
12.5
800
750
'Anon (1941)
'Anon (1952)
'Optional ingredients
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TABLE 2.B.35
Relationship between degrees Brix, pounds of sugar to be added to 1 gal water, volume of syrup prepared from 1 gal
water, and weight of sugar in 1 gal syrup
Degrees Brix
68 F
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
Pounds of Sugar
to Be Added to
Each Gallon of
Water (lb)
1.11
1.23
1.36
1.49
1.62
1.76
1.90
2.04
2.19
2.34
2.50
2.66
2.82
3.00
3.17
3.34
3.52
3.70
3.89
4.09
4.30
4.50
4.72
4.94
5.17
5.40
5.64
5.89
6.14
6.41
6.69
Volume of
Syrup from
1 Gallon of
Water (Gal.)
1.067
1.076
1.085
1.093
1.101
1.111
1.119
1.127
1.137
1.146
1.157
1.167
1.176
1.187
1.198
1.208
1.220
1.231
1.243
1.256
1.269
1.281
1.294
1.309
1.323
1.338
1.353
1.369
1.384
1.401
1.419
Weight of Sugar
Contained in
1 Gallon of
Syrup (lb)
1.04
1.14
1.25
1.36
1.47
1.58
1.70
1.81
1.93
2.04
2.16
2.28
2.40
2.52
2.64
2.76
2.89
3.01
3.13
3.26
3.38
3.51
3.64
3.77
3.90
4.03
4.17
4.30
4.44
4.58
4.71
Degrees Brix
68 F
Pounds of Sugar
to Be Added to
Each Gallon of
Water (lb)
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
6.97
7.26
7.56
7.88
8.20
8.55
8.90
9.26
9.64
10.03
10.44
10.86
11.31
11.77
12.26
12.77
13.29
13.85
14.43
15.05
15.69
16.37
17.08
17.84
18.62
19.47
20.39
21.32
22.33
23.40
Volume of
Syrup from
1 Gallon of
Water (Gal.)
1.437
1.454
1.474
1.494
1.514
1.536
1.558
1.580
1.604
1.628
1.654
1.681
1.710
1.739
1.770
1.803
1.837
1.871
1.907
1.948
1.988
2.032
2.077
2.124
2.174
2.229
2.287
2.344
2.411
2.480
Weight of Sugar
Contained in
1 Gallon of
Syrup (lb)
4.85
4.99
5.13
5.27
5.42
5.57
5.71
5.86
6.01
6.16
6.31
6.45
6.61
6.77
6.93
7.08
7.23
7.40
7.57
7.73
7.89
8.05
8.21
8.39
8.57
8.75
8.92
9.10
9.27
9.44
IS"
a
a
o
I
o
CO
(6
ft
CD
O
Sugar for 100 gal. of syrup at 45" Brix
Water for 100 gal. of syrup at 45 Brix
Water = 100/1.514 = 66.1 gal.
Sugar = 66 X 8.2 = 542 lb
O
to
Source: Lock, A. (1969). Practical Canning. 3d Edition. Food Trade Press, London, England.
00
CD
CD
Brix, Temperature
Correction
TABLE 2.B.36
Correction of Brix readings for temperatures above and below 68F
Temperature
F
10
20
25
55
60
Subtract
correction
40
50
60
0.5
0.5
0.2
0.6
0.5
0.2
0.7
0.5
0.2
0.8
0.5
0.2
0.8
0.6
0.2
0.9
0.6
0.2
0.9
0.6
0.2
0.9
0.6
0.2
0.9
0.6
0.2
1.0
0.6
0.2
Add
correction
70
80
qn
100
120
140
160
180
212
0.1
0.5
0.2
0.6
0.2
0.6
0.2
0.6
0.2
0.6
0.2
0.6
0.2
0.6
0.2
0.6
0.2
0.6
0.2
0.6
ft Q
i n
i n
1 n
1.3
2.5
3.8
4.1
6.7
10.0
1.4
2.6
3.8
5.1
6.5
9.6
1.5
2.6
3.8
5.1
6.4
9.4
1.5
2.6
3.8
5.1
6.3
9.1
1.5
2.6
3.8
5.1
6.3
9.1
1.5
2.6
3.8
5.0
6.3
8.9
1.5
2.6
3.7
5.0
6.2
8.7
1.5
2.6
3.7
4.9
6.1
8.4
1.5
2.5
3.6
4.8
6.0
8.2
1.5
2.5
3.6
4.8
5.9
8.1
Cut
Individual servings of beef steaks
Approx Thickness
74 in.
1 in.
1% in.
3
/4 in.
1 in.(4 oz)
1 in.
IV2 in.
3
/4 in.
1 in.(4 oz)
x
li in.
Rare
(min)
4
6
10-12
4-5
6-8
Source: Cooking Meats in Quantity. National Live Stock and Meat Board, Chicago.
8
10
15-18
8-10
10-12
10
15
10
10-15
12
15
20
12
15
15
20-25
12-15
15-20
6-10
2-3
Broiling Meat I
TABLE 2.B.38
Recommended procedure for broiling meats
1. Broil in oven or on outdoor grill.
2. If oven is used, set regulator for broiling.
Preheat if desired.
3. Place 1-inch steaks, chops or patties 2 to 3
inches from h e a t . . . 3 to 5 inches for
thicker cuts.
4. Whether broiling in oven or on outdoor grill,
cook until meat is brown on one side.
5. Season browned side if desired.
6. Broil second side until done. Serve at once.
Source: Be a Smarter Shopper ... a Better Cook. (1973). National Live Stock and Meat Board, Chicago.
Broiling Meat II
TABLE 2.B.39
Timetable for broiling (for type of broiler that cooks one side of meat at a time)*
Cut
Approximate
Thickness
Medium
Well-done
minutes
minutes
30
1 inch
11/2 inches
2 inches
15
25
35
minutes
20
35
50
1 inch
11/2 inches
2 inches
20 to 30
30 to 40
40 to 55
30 to 40
40 to 50
50 to 65
1 inch (4 oz.)
15
20
1 inch
11/2 inches
2 inches
12 to 15
17 to 20
20 to 25
1 inch (4 oz.)
20
1/2 inch
1 inch
Bacon
10 to 12
16 to 20
4 to 5
There are automatic speed broilers which cook both sides of the meat at once and may, therefore, decrease the time to half
or even a third of that given above.
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.
or
Thickness
Rare
Mediu m
Pounds
Minutes
Minutes
Vh t o 2 ' / 2
2 to 4
i to i y2
i y2 to 2
2 to 2V2
8 to 10 ozs.
12 to 14 ozs.
16 to 20 ozs.
i to i y 2
i y 2 to 2
2 to 2'/ 2
1 Vi to 3
2>/4 to 4
3 to 5
24
40
15
25
35
15
25
35
15
25
35
20
30
40
30
45
20
30
45
20
30
45
20
30
45
25
35
45
l'/ 4 to 2
2 to 3
2'/ 2 to 3'/ 2
20
30
40
25
35
45
4 to 6 ozs.
6 to 8 ozs.
15
18
20
22
4 ozs.
15
25
BEEF
Blade steak (high
quality)1 in.
1 % in.
Rib steak1 in.
I 1 /* in.
2 in.
Rib eye steak1 in.
l'/ 2 in.
2 in.
Top loin steak1 in.
1'/ 2 in.
2 in.
Sirloin steak1 in.
1'/ 2 in.
2 in.
Porterhouse steak
1 in.
1 % in.
2 in.
Filet Mignon
1 in.
1 % in.
Ground beef patties
1 in. thick by 3 in.
Cooking Time
PORK - SMOKED
Ham slice
% in.
1 in.
Loin Chops
% to 1 in.
Canadian-style bacon
% in. slices
y2 in. slices
Bacon
y4 to i
i y 2 to 2
Always
cooked
well done
10-12
16-20
15-20
6-8
8-10
4-5
PORK - FRESH
Rib or loin chops
Shoulder steaks
% to 1 inch
'/2 *o % inch
Always
cooked
well done
20-25
25-30
LAMB
Shoulder chops
1 in.
1 % in2 in.
Rib chops1 in.
i y 2 in.
2 in.
Loin chops1 in.
l'/ 2 in.
2 in.
Ground lamb patties
1 in. by 3 in.
5
8
10
3
4
6
4
6
8
to
to
to
to
to
to
to
to
to
8 ozs.
Lamb chops
10 ozs. are not usually
16 ozs.
served rare
5 ozs.
7 ozs.
10 ozs.
7 ozs.
10 ozs.
14 ozs.
4 ozs.
12
18
22
12
18
22
12
18
22
18
Buffer Solutions
TABLE 2.B.41
Composition of standard buffer solutions
Hydrochloric
Acid Buffer
To 50.0 ml of 0.2 M
KC1 add the ml of HC1
specified
0.2 Af HC1, ml
pH
1.2
85.0
1.3
67.2
1.4
53.2
1.5
41.4
1.6
32.4
1.7
26.0
1.8
20.4
1.9
16.2
2.0
13.0
2.1
10.2
2.2
T o i 50.0
ml of 0.2 M
KHC6H4(COO)2 add
the ml of HC1 specified
0.2 M HC1, ml
pH
2.2
49.5
2.4
42.2
2.6
35.4
2.8
28.9
3.0
22.3
3.2
15.7
3.4
10.4
3.6
3.8
4.0
7.8
6.3
2.9
0.1
Phosphate
Buffer
To 50.0 ml of 0.2 M
KH 2 PO 4 add the ml of
NaOH specified
0.2 M NaOH, ml
pH
5.8
6.0
6.2
6.4
6.6
6.8
7.0
7.2
7.4
7.6
7.8
8.0
Neutralized
Phthalate Buffer
Acid Phthalate
Buffer
3.6
5.6
8.1
11.6
16.4
22.4
29.1
34.7
39.1
42.4
44.5
46.1
To 50.0 ml of 0.2 M
KHC6H4(COO)2 add
the ml of NaOH specified
0.2 M NaOH, ml
PH
4.2
4.4
4.6
4.8
5.0
5.2
5.4
5.6
5.8
3.0
6.6
11.1
16.5
22.6
28.8
34.1
38.8
42.3
Alkaline
Borate Buffer
To 50.0 ml of 0.2 M
H3BO3-KCI add the ml
of NaOH specified
0.2 M NaOH, ml
PH
8.0
8.2
8.4
8.6
8.8
9.0
9.2
9.4
9.6
9.8
3.9
6.0
8.6
10.0
11.8
15.8
20.8
26.4
32.1
36.9
40.6
43.7
Note: Dilute all final solutions to 200.0 ml. The standard pH values given in this table are considered
to be reproducible to within 0.02 of the pH unit specified at 25 .
Source: Food Chemicals Codex. Committee on Food Protection, National Academy of SciencesNational Research Council.
903
Fat
(%)
Moisture
(%)
Salt
(%)
Curd
(%)
Salted butter
80.5
15.8
2.4
0.9
Unsalted butter
81.0
18.05
0.95
Butter oil
99.0
1.0
Dry milkfat
99.9
0.1
Butterfat-vegetable
fat blend
82.5
15.0
1.5
1.0
Butterfat-water
emulsion
40.0
56.0
2.0
2.0
Emulsifier
Margarine
80.5
15.4
2.4
1.65
Butter Grade
U.S. Grade AA butter
has a delicate sweet flavor,
with a fine, highly pleasing
aroma.
is made from fresh sweet
cream.
has a smooth, creamy tex
ture with good spreadability.
has salt completely dis
solved and blended in just the
right amount.
O SPA
'PACKED UNDER INSPECTION O F \
l l H E U SDEP T OF AGRICULTURE
QSD4
FIGURE 2.B.20
Source: USDA (1979). How to buy dairy products. USDA Home and Garden Bull. 201.
Cabbage Looper
FIGURE 2.C.1
Source: USDA (1978). Growing cauliflower and broccoli. USDA Farmers' Bull. 2239.
Calcium
TABLE 2.C.1
Calcium content of some fresh vegetables and fruits
mg/100 g
mg/100 g
Broccoli
Spinach
Snap beans
Lima beans
Artichokes
Cabbage
Tangerines
Celery
103
93
56
52
51
49
40
39
Carrots
Brussels sprouts
Onions
Lettuce
Grapefruit
Tomatoes
Oranges
Potatoes
37
36
27
20
16
13
11
7
Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities of Fresh
Fruits and Vegetables. Futura Publishing Co., Mt. Kisco, New York.
905
80 0
1 to 11
MALES
1,200
BOO
-19 to 51
II
FEMALES
to 19 - - >
1,200
80 0
19 to 51
11 to 19
Pregnant
Laclaling
GOOD SOURCESt
MILLIGRAMS
MILLIGRAMS
-288
219
Cottage Cheese
'/j cup
Potato
1 med.
Cabbage
Sardines I 3/, oz
Cantaloup
o o
43
*7 7
y2 cup
Grapefruit
'/
'/ 2 cup>31
>2O5
Canned Fish
1%
oz.
Fijh
oz.^33
Egg
_v ,
Sweet
3'/j
99
MILLIGRAMS
.__
' B 0
1 med >2 7
Potato
1 med - 0
Orange
1 med.
Canne d Figs
58
>40
FIGURE 2.C.2
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
Molasses 1 tblsp.
Bread
Cereal
>46
I slice>21
'A cup->6
in
jO r "
P
i
I, A
-51
%-
lO-n
12-13
15
"I
20
40
10
60
W
4S
i968"
80
^"Hh
i
I
IS- 19
10-29
JO-H
40-4
M M
60 M
70 60
"
FIGURE 2.C.3
The weight (in pounds or kilograms) is shown on Scale I. The height (in inches and centimeters) is shown on Scale
II. The surface area (in square meters) is shown on Scale HI. The normal standard calories per square meter of
body surface per hour are shown on Scale IV. The total calories per diem are shown on Scale V.
DirectionsKeep the chart flat. Use a flexible ruler with a straight edge, or a strip of stiff paper such as a
postcard. A) Locate the position of the weight and height on Scales I and II, respectively. Apply the straight edge of
the ruler and note where it cuts Scale III. Read the figure on Scale III, which will give the surface area of the body
in square meters. B) Locate the surface area on Scale III and the normal standard Calories per square meter per
hour for the age and sex of the subject on Scale IV. Apply the straight edge of the ruler, and see where it cuts Scale
V. Read this figure, which gives the total basal calories per 24 hours.
Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the Principles of Nutrition.
Edward Arnold (Publishers), London, England.
CHILDREN
1,800
1.300
2,400
2,700 2,1
2,400
3,000
-23 to 5 1 - * - 1 1 - > 1 5 to 2 3 - *
to
15
-51 +
2,400
FEMALES
-51 +
Pregnant + 300
loctating + 500
GOOD SOURCESt
CEREAL, BREAD, BAKED FOODS
MEAT
VEGETABLES
Frankfurters 2
Potato 1 med.
Carrots Vi cup
Tongue 2 oz.
Bocon 2 slices
Asparagus Vi ">P
Griddlecake 4"
MISCELLANEOUS
Nuts % cup
Egg 1
Canned Fish 1% oz.
FRUIT
Lord 1 tbl-sp.
DAIRY PRODUCTS
Fudge 1 oz.
Mayonnaise 1 tblsp.
Avocado % med.
Soup 1 cup
Custard % cup
Berries '/
Melon I serving
Banana 1 med.
Syrups 1 tblsp.
Apple 1 med.
Cheese 1 oz.
Orange 1 med.
Margarine 1 pat
Grapefruit Vl med.
Molasses 1 tbtip.
Butter I pat
Peach 1 med.
CU
Sugar 1 tsp.
>
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
Calorie Utilization
TABLE 2.C.3
Approximate energy expenditure by a
150-lb person in various activities
Calories
per hour
Activity
Lying down or sleeping
Sitting
Driving an automobile
Standing
Domestic work
Walking ( 2 | mph)
Bicycling ( 5 | mph)
Gardening
Golf; lawn mowing, power mower
Bowling
Walking (3f mph)
Swimming ( \ mph)
Square dancing, volleyball;
roller skating
Wood chopping or sawing
Tennis
Skiing, 10 mph
Squash and handball
Bicycling (13 mph)
Running (10 mph)
80
100
120
140
180
210
210
220
250
270
300
300
350
400
420
600
600
660
900
Candy Storage
TABLE 2.C.4
Expected storage life
Candy
Storage
Moisture Relative
Content Humidity
68 (20)
Name
Sweet chocolate
Milk chocolate
Lemon drops
Chocolate covered peanuts
Peanut brittle
Coated nut roll
Uncoated peanut roll
Nougat bar
Hard creams
Sugar bonbons
Coconut squares
Peanut butter taffy kisses
Chocolate covered creams
Chocolate covered soft creams
Plain caramels
Fudge
Gum drops
Marshmallows
32 (0)
0 (-18)
40
40
40
40 45
40
45-50
45-50
50
50
50
50
40
50
50
50
65
65
65
3
2
2
2
1
1]2
11.,
3
3
2
2
1
1'.,
3
2'-*
3
2
6
4
4
4
1 ',
3
2
3
6
6
3
3
3
3
6
5
6
3
6
9
6
3
6
3
6
12
12
6
5
6
5
9
12
12
6
12
8
12
8
6
9
6
9
12
12
9
10
9
9
12
12
12
9
pH
Value
7.0
Low acid
6.0
Medium acid
5.0
4 5
Food Item
Food Groups
Lye hominy
Ripc olives, crabmcat, eggs,
oysters, milk, corn, duck,
chicken, codfish, beef, sar
dines
Corned bcrf, lima beans, peas,
carrots, beets, asparagus, po
t a toes
Figs, tomato soup
Ravioli, pimientos
Meat
Fish
Milk
Poultry
Spoilage Agents
Heat and
Processing
Requirements
Vegetables
Thermophiles
Naturally occurring enzymes
in certain processes
Soup
Manufactured foods
Fruits
Non-spore forming
bacteria
boluhnum
Acid
Potato salad
Tomatoes, pears,
peaches, oranges
3.7
High acid
30
2.0
apricots.
aciduric
Source: Desrosier, N. W. (editor) (1977). Principles of Food Preservation by Canning. In The Technology of Food
Preservation, 4th Edition. AVI Publishing Co., Westport, Connecticut.
TABLE 2.C.6
Manifestations
Type of Organism
Flat sour
Can flat
Product
Can swells
May burst.
Product
Can flat
/
/
/ Thermophilic
T anaerobe
//
*Sulfide spoilage
/
Low acid and u/
Medium acid /-'> Putrefactive
anaerobe
p
p
above 4.5
^Aerobic spore
formers (odd types)
Acid
products
pH below
4.5
Bacillus coagulans
or Bacillus thermo
acidurans (flat-sour
tomato juice)
Butyric anaerobes
(tomatoes, tomato
juice and pears)
Nonspore formers
(mostly lactic types)
Yeasts
Molds
Product
Can usually
swells
May burst.
Product
Can flat
Product
Can flat
Product
Can swells
May burst.
Product
Can swells
swelling may be
Product
Acid odor.
Can swells
May burst.
Product
Can flat
Surface growth.
Product
Musty odor.
Off-odor and
Source: American Public Health Association. Recommended Methods for the Microbiological Examination of
Foods.
Typical Foods
Spoilage Organisms
Peas
Corn
Lima beans
Evaporated milk
White potatoes
Thermophilic group:
Flat-sour types
Thermophilic anaerobes, gas producers
Sulfide spoilage organism, H 2 S gas producers
Mesophilic group:
Putrefactive anaerobes, gas producers
Aerobic formers
Spinach
Green beans
Asparagus
Sweet potatoes
Beets
(A recent study has indicated that a pH of 4.6 may be used as the dividing
line between medium acid and acid products.)
Tomato juice
Spore formers:
Acid pH 4.5 and lower
Pears
Aciduric flat-sour typesBacillus
Bananas
thermoacidurans
Applesauce
Fruit preserves
Butyric anaerobes, gas producers
Nonspore formersLactobacilli
Yeasts
Molds
Source: American Public Health Association. Recommended Methods for the Microbiological Exami
nation of Foods.
Canned Yield
TABLE 2.C.8
Approximate ratio of uncooked to canned products
Product
Apples
Cherries
Peaches
Pears
Plums
Raspberries
2-3 lb
2-3 lb
lV 2 -2 1b
iy4-i%qt
Strawberries
Tomatoes
Beans, green
Beets or carrots
Corn
Greens
Peas in pod
2-2 '/2 qt
2'/2-3'/2 lb
lV 2 -2 1b
2V2-3 1b
8-12 ears
2-3 lb
3'/4-4 1b
qt
qt
qt
qt 1
7-8 qt
16 qt
18-22 qt
16-20 qt
7-8 qt
5-6 qt
7-8 qt
Source: Justin, M. M., Rust, L. O., and Vail, G. E. Foods, Revised Edition. Houghton Mifflin Co.
Boston.
Cans, Construction
THE NOTCH
This cross-section
shows the relative
thickness of component
layers of tin plate.
Steel is large segment;
first layer on either
surface is tin-iron
alloy, second is tin.
Inside surface is
enamel coating.
FIGURE 2.C.5
Source: Food inspection specialist. Department of the Army, TM 8-451 (1969).
Name of
Container
1
2z Mushroom
5z Baby Food
6z Jitney
6Vta
Baby
4z Pimento
211 Baby Food
4z Mushroom
8z Short
8zTaU
No. 1 Picnic
211 Cylinder (12r)
Pint Olive
4z Flat Pimento
7z Pimento
No. 1 Square
No. 2Vt Square
8z Mushroom
No. 300
No. 300 Cylinder
No. 1 Tall
No. 303
No. 303 Cylinder
No. 1 Flat
No. 2 Flat
Kitchenette
No. 2 Squat
No. 2 Vac. (12z Vac.)
No. 95
No. 2
No. 2 XT
Jumbo
No. 2 Cylinder
No. 2 Tall
29z
Quart Olive
32z (Quart)
No. H4 (Pineapple)
No. 2V4
No. 3 Vac
No. 3
No.
No.
No.
No.
No.
3 Cyl. (46z)
5
5 Squat
10
12 (Gal.)
8z
12z
14z
32z
64z
Diameter
X Height
2
202 X 204
202 X 214
202 X 308
202 X 314
208 X 211
211 X 200
211 X 200
211 X 212
211 X 300
211 X 304
211 X 400
211 X 414
211 X 600
300 X 108
300 X 206
300 X 308
300 X 308 X 308
300 X 308 X 604
300 X 400
300 X 407
300 X 509
301 X 411
303 X 406
303 X 509
307 X 203
307 X 204
307 X 214
307 X 302
307 X 306
307 X 400
307 X 409
307 X 506
307 X 510
307 X 512
307 X 604
307 X 700
307 X 704
307 X 710
312 X 508
401 X 206
401 X 207.5
401 X 411
404 X 307
404 X 414
404 X 506
404 X 700
502 X 510
603 X 408
603 X 700
603 X 812
Min.
Vol. Fil
(Cu. In.)
3
Total
Capac.
Avoir ozs.
Water
at 68 F
4
No. 3
No. 303
No. 2
No. 2W
Can
Cyl
Can
No. 10
Equiv.
Equiv.
Equiv.
Equiv.
Equiv.
0.032
.045
.055
.062
0.071
.106
.124
.164
.282
.312
.677
1.353
Can
5
Can
6
0.207
.290
.358
.404
.354
.273
.395
.423
.469
.512
.648
.809
1.006
.212
.432
.685
1.025
1.926
.802
.901
1.147
.988
1.000
1.296
.502
.547
.729
.800
.870
1.050
1.216
1.456
1.531
1.556
1.710
1.925
2.000
2.107
1.806
.818
.839
1.765
1.414
2.056
2.311
3.061
3.504
4.040
6.488
8.203
0.170
.238
.294
.332
.291
.224
.324
.348
.386
.421
.533
.665
.827
.175
.355
.563
.843
1.584
.660
.741
.943
.812
.822
1.066
.413
.450
.599
.658
.716
.863
1.000
L.197
L.259
L.280
:L.406
1.583
.644
.732
L.485
.672
.690
1.452
1.162
1.690
1.900
2.517
2.881
3.322
5.335
6.744
0.117
.164
.203
.229
.201
.155
.223
.239
.266
.291
.367
.455
.570
.120
.245
.383
.580
1.091
.545
.511
.651
.561
.566
.734
.298
.310
.413
.453
.493
.595
.689
.825
.867
.886
.969
1.090
1.133
1.193
1.023
.463
.475
1.000
.801
1.165
1.309
1.735
1.985
2.288
3.673
4.646
0.068
.095
.117
.132
.116
.089
.129
.138
.153
.167
.212
.264
.329
.069
.141
.224
.335
.629
.262
.294
.375
.323
.327
.424
.164
.179
.238
.261
.284
.343
.397
.476
.500
.508
.559
.629
.653
.688
.590
.267
.274
.577
.462
.672
.755
1.000
1.145
1.320
2.120
2.680
GLASS CONTAINERS
_
.461
12.12
18.18
.691
21.21
.906
27.97
1.063
48.06
1.827
53.02
2.015
115.20
4.390
231.00
8.780
0.379
.568
.663
.874
1.502
1.657
3.069
7.219
0.261
.391
.457
.602
1.035
1.143
2.487
4.973
.150
.226
.263
.347
.597
.658
1.434
2.868
5.45
7.63
9.42
10.62
9.32
7.18
10.38
11.19
12.34
13.48
17.06
21.28
26.47
5.59
11.37
18.03
26.96
50.68
21.11
23.71
30.17
25.99
26.31
34.11
13.21
14.40
19.17
21.06
22.90
27.63
32.00
38.30
40.28
40.95
44.99
50.65
52.62
55.43
47.52
21.51
22.07
46.45
37.19
54.09
60.80
80.54
92.20
106.30
170.71
215.82
3.60
4.80
6.00
6.00
4.90
4.90
7.15
7.90
8.65
10.90
13.55
16.95
4.20
7.50
11.70
13.55
15.20
19.40
16.60
16.85
21.85
8.90
9.20
12.25
13.45
14.70
17.75
20.50
25.70
26.35
28.80
32.48
33.70
35.54
30.45
13.80
29.75
23.85
35.05
38.95
51.70
59.10
68.15
109.45
138.35
Can
9
.065
.042
.061
.065
.072
.079
.100
.125
.155
.033
.067
.106
.158
.297
.124
.139
.177
.152
.154
.200
.077
.084
.112
.123
.134
.162
.187
.224
.286
.240
.264
.297
.308
.325
.278
.126
.129
.272
.218
.317
.356
.472
.540
.623
1.000
1.264
Instructions: To convert a given quantity of cans, glass jars or bottles of the size listed in column 1 to No. 303's, 2's,
2Ws or 10's multiply by corresponding factor in columns 5, 6, 7 and 8. To convert from 303's, 2's, 2Ws or 10's to a
particular size in column 1, divide by corresponding factor. The equivalents are based on a comparison of minimum
volume fin in cubic inches.
Case of
48
48
24
24
48
48
48
24
48
24
24
48
24
24
6Z
8ZTaU
8Z Tall
8Z Short
8Z Short
=1 Flat
- 1 Pic.
=1 Tall
=1 Tall
=1 Sqr.
=211 Cvl.
=211 CyL
=300
=300 Cyl.
.72
.421
.386
1.05
1.30
1.06
.94
.77
.87
.41
.58
290
.266
.81
.53
.60
.73
.56
1.97
1.02
1.63
1.12
.80
.84
.66
1.61
1.32
.99
=
=
.59
.84
1.03
.512
.469
.90
1.15
.74
.94
.58
.46
.91
.51
.65
.441
.632
.316
.289
.576
.619
.800
.609
1.216
.732
.499
1.000
.556
.707
cases
24 #303
36 #303
24 12Z Vac.
24 #2 Vac.
24 # 2
24 # 2 Cyl.
24 #2W
24 #3
24 #3 Vac.
12 #29 Z
12 #32Z
12 #3 Cyl.
6 #10
6 #5 Squat
cases
.82
1.50
1.23
.87
.87
.72
.72
1.22
1.56 1.284
1.77
1.45
2.08
1.71
1.42
1.16
.96
1.05
1.53
1.62
1.01
.79
.86
1.26
1.33
.83
cases
cases
.57
.85
.49
.49
.69
.89
1.16
.30
.55
.60
.87
.92
.57
.616
.924
.536
536
.748
.960
1.088
1.268
.871
593
.649
.944
.623
The capacity of a 16 oz. and No. 2Vi glass lar is approximately the same as the No. 303 and No. 2Vt can respec
tively.
Source: The Almanac of the Canning, Freezing, Preserving Industries, 58th Edition. (1973). E. E.
Judge & Son, Baltimore.
Cans, Sizes
TABLE 2.C.11
Dimensions and capacities of can sizes
Name
Dimensions
6Z
8Z Short
SZ Tall
No. 1 (Picnic)
No. 211 Cylinder
No. 300
No. 300 Cylinder
No. 1 Tall
No. 303
No. 303 Cylinder
No. 2 Vacuum
No. 2
Jumbo
No. 2 Cylinder
No. iy 4
No. 2V2
No. 3 Vacuum
No. 3 Cylinder
No. 5
No. 10
202 x 308
211 x300
211 x 304
211 x400
211 x414
300 x 407
300 x 509
301 x411
303 x 406
303 x 509
307 x 306
307 x 409
307x510
307x512
401 x206
401 x411
404 x 307
404 x 700
502x510
603 x 700
6.08
7.93
8.68
10.94
13.56
15.22
19.4
16.70
16.88
21.86
14.71
20.55
25.8
26.4
13.81
29.79
23.9
51.7
59.1
109.43
No. 2 Can
Equivalent
0.295
0.386
0.422
0.532
0.660
0.741
0.945
0.813
0.821
1.060
0.716
1.000
1.2537
1.284
0.672
1.450
1.162
2.515
2.8744
5.325
Source: F. W. Green Co. (editor) (1967). Glossary of Packaging Terms, 4th Edition. Packaging
Institute, New York.
TABLE 2.C.12
Gas volume test chart (showing volumes of carbon dioxide dissolved by 1 volume of water)
Temp F
in bottle
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
To
7fi
77
7S
79
2
2
2
2
2
2
2
2
2
2
7
6
6
5
5
4
4
3
3
2 3
2 2
2 2
2 1
2 1
2. 1
2 0
2. 0
2 0
1 9
1 9
1 .9
1 8
1 8
1 8
1 7
1 7
1 7
1 7
1 6
1 6
1 fi
1
1
1
r>
.-)
" '
18
i 9
S 8
J .8
5 .7
5 7
J .6
5 6
5 5
2.5
'2 4
2.4
2.4
2 3
2 3
2 2
2 2
2 2
2 1
2 1
2 1
2 0
2 0
2 0
.9
.9
.9
8
8
.8
8
7
7
20
:
.1
cj .9.0
5 .9
J 8
.8
J .7
J .7
2.6
2.6
2 6
2.5
2 5
2 4
2 4
2 3
2 3
2.3
2.2
2.2
2 2
2 1
2 1
2 0
2 0
2 0
9
9
.9
.9
8
8
7
8
8
7
C
7
22
3 3
3 2
3 1
3.1
3 0
2 9
2 9
2 8
2.8
2.7
2 7
2.6
2.6
2.6
2.5
2 5
2 4
2.4
24
2.3
24
3.2
3.2
3.1
3.1
2 1
2.1
2.1
2 0
2 0
2.0
1 9
1 9
19
19
1 8
3.4
3.3
3.3
3 2
3 0 3.2
2.9
2 9
3.1
3.0
2.8 3 0
2 8 2 9
2.7
2.7
2.7
2.9
2 8
2.8
2 6 27
2 6 2 7
2.5 2 6
2 5 2.6
2 4 2 6
2.4
2.5
2 5
2 4
24
24
2 2 2 3
2.2 2 3
2 i 2.2
2 1 2.2
2 1 2 2
2 0 2 2
2 0 2 1
2 0 2 1
2 0 2 1
1 9 2 0
2 2 2.3
2.2
28
3 4 3 6 3 8
3 4 3 . 5 3 .7
3 3 3.5 3 6
2 3 2.4
2.2
26
2.3
2.2
3 6
3 5
3 .4
3 .4
3 3
3 .3
3 2
3 1
3. 1
3 .0
3 0
2 .9
2 .9
2 8
2 .8
2 .7
2 .7
2 6
2 .6
2 6
2 .5
2 .5
2 4
2 4
2 .4
2 3
2 3
2 3
2 2
2 2
2 2
2 1
30
32
4 0 4 1
3.9
3 8
3.7
3.7
3 6
3 5
3.5
3 4
3.3
3 3
3.2
3 2
3.1
31
3.0
3 0
2.9
2 9
2 8
2 8
2.7
2.7
2
2
2
2
6
6
5
5
2.5
2 4
2
2
2
2
2
2
4
4
4
.*
3
2
4 0
4 0
3 9
3.8
3.7
3 7
3.6
3 6
3.5
3 4
3 4
3.3
3.3
3.2
3.1
3 1
3 0
3 0
2 9
2 9
2.8
2 8
2.7
2 7
2 7
2 6
2 8
2 5
2 5
2 5
2 4
2 4
2 !
34
4 3
4 2
4 1
4 1
4 0
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
9
8
8
7
6
6
5
5
4
3
3
2
2
1
1
0
0
9
9
8
8
7
7
2 6
2 8
2 8
2 o
2 .r>
.1
2 3 2
36
38
4 5 .4 7
4 4 4 6
4 3 4 5
4 2
4 1
4 0
4 0
3.9
3.8
3.8
3 7
3 7
3.6
3 5
3 5
3.4
3 3
3 3
3 2
3 2
3.1
3.1
3 0
3 0
2 9
2 9
2 8
2 8
2 8
2 7
2 7
2 6
2 f)
2 .r)
2 .-)
4 4
4 3
4 2
4 2
4 1
4 0
3 9
3 9
3 8
3 7
3 7
3 6
3 5
3 5
3 4
3 4
3 3
3 3
3 2
3 2
3 1
3 0
3 0
2 9
2 9
2 9
2 8
2 8
2 7
2 7
2 6
2 0
in
40
42
44
46
48
4 8
4 7
4 6
4 6
4 5
4 4
4 3
4 2
4 2
4 1
4 0
5 0
4.9
4 8
4 7
4 6
4 5
4 5
4 4
4 3
4.2
4 1
4.1
5 2
5 .1
5 0
4 9
4 8
4 .7
4 6
4 .5
4 4.
4 4
4 3
4 .2
4 1
4 1
4 0
3 .9
3 9
3 8
3 8
3 7
3 6
3 .6
3 .5
3 5
3 4
3 3
3 .3
3 .2
3 .2
3 .1
3 .1
3 0
3 0
2 9
2 9
5 4
0 3
5 2
5 .1
5 .0
4 9
4 8
4 .7
4 6
4 5
4 4
4 4
4 .3
4 2
4 2
4 1
4 0
4 0
3 9
3 8
3 8
3 7
3 6
3 6
3 6
3 5
3 4
3 4
3 3
3 2
3 2
3 1
3 1
3 0
0 6
5 .4
5 3
5 2
5 1
5 .0
5 0
4 9
4 8
4 7
4 6
4.5
4 4
4 4
4 3
4 2
4. 1
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
9
9
8
7
7
6
6
5
5
4 0
3 9
3.9
3
3
3
3
3
4 3
3 3
3 3
2 3
2
8
7
7
6
6
5
5
4
3
3.3
3.2
3 2
0
0
9
9
8
8
7
7
3.1
3.1
3
3
2
2
2
0
0
9
9
8
2 8
4 1
4 0
3 .9
3 9
3 8
3 .7
3 7
3 6
3 .6
3 5
3 5
3 4
3 3
3 3
3 3
3 2
3 1
3
50
5
5
5
5
5
5
5
5
4
4
4
4
4
4
7
6
5
4
3
2
1
0
9
8
7
7
6
5
4 4
4 3
4 3
4 2
4 2
4 1
4 0
3 9
3 8
3 3
3 8
3 7
3 6
3 S
3 5
3 .5
3 1
3 4
.?
52
64
56
5.9
5.8
5.7
5.6
5 5
5.4
5 3
5 2
5 1
5 0
4 9
4 8
6 1
6 0
5.9
5.7
5 6
5 5
5 4
5 3
5 2
5 2
6 2
6 1
6 0
5 9
5 3
5 V
5 6
5 5
5 4
5 3
5 2
5 I
5 0
4 9
4 8
4 7
1 ;
4 6
4.7
4 S
4 6
4 5
4 4
4 3
4 3
12
4 1
4 1
4 0
3.9
3 9
3 8
3
3
3
3
3
3
\
>.l
) 0
1 9
t <
7
6
5
4
4
\ .3
2
2
0
L
c9
4 5
4 4
4 4
4 3
i 2
1 2
4 1
1
7 :i 9 1 0
7 '? S 3 9
8
3 5 /
5 i ; i 8
5 i s 3 7
5 i 5 .? 7
! i .>
0
i 3
.] ;
-,
3 1
3 3
68
6
6
6
6
6
5
4
3
?.
1
0
9
6
5 5
5 1
6 3
5 2
5 2
6
5 1
5 0
4 9
4 3
1 7
4 S
4 6
4 5
1 4
3
4 3
1
4 2
i I
4 1
0
3 9
3 9
3 3
8
:i ;
A 7
3 i
4
60
6
6
6
6
6
S
5
5
5
6
5
5
5
5
5
3
4
4
i
4
i
6i
64
5 9
6 3
3 3
6.5
3.1
S3
S 1
S.I
5.0
5 9
5.;
5.5
5 5
5.4
5 6
5 3
5 3
5.2
5. \
5 0
4 9
4 8
5.5
5.4
5.3
8
4
3
2
1
0
9
8
7
6
5
1
0
9
3
8
7
6
4.7
4 5
4 4
4 4
J 3
4 2
4 /
2
1
0
4 0
3 9
9
1 0
i 0
i I)
4
4
I
i S
8
A
So
15
6.3
8 7
8.6
6.4
6.3
6 2
3.1
5 0
5.9
5.3
5.7
6 2
5.1
5.0
4.9
4.8
4.6
4 5
S3
4 5
4 3
1 4
>
i 2
4 1
4 1
3 3
a.
to
0
a*
I?
OB
48
\ I
1.1
10
to
s*
1 0
1 0
.) '
a
Figures in this column represent the volume of carbon dioxide gas (reduced to 0 and 760 mm.) dissolved by 1 volume of water at the
temperatures indicated, if the partial pressure of the carbon dioxide gas is 760 mm. Hg. Solubility data correspond to Bohr and Bock
published in Landolt-Bdrnstein, Physikalische-Chemische Tabellen. Figures in the body of the table were calculated for various temperatures
and pressures based on the Boyle-Mariotte law for isothermal compression.
Source: Jacobs, M. B. (editor). The Chemistry and Technology of Food and Food Products, 2d Edition, Vol. 3. John Wiley & Sons, New
York.
s
n
B.
O
S3
CO
Casings, Animal
TABLE 2.C.14
Animal casings
Casing
Source
Rounds
Runners
Middles
Beef bungs
Hog bungs
Caps
Weasands
Bladders
Stomachs
Small casings
Casings, Hog
TABLE 2.C.15
Hog casingssizes
Grades
Millimeters
Extra narrow
Narrow medium
Selected medium
English medium
Wides
Extra wides
Under 28
28 to 32
32 to 35
35 to 38
38 to 42
42 and over
FIGURE 2.C.6
Hog casings (left): 1) bung; 2) second end; 3) middle; 4) cap; 5) small casing; 6) stomach. Beef casings (right): 1) fat
end; 2) wide middle; 3) narrow middle; 4) bung; 5) blind end; 6) round
Source: Moulton, C. R., and Lewis, W. L. Meat Through The Microscope, Revised Edition. Institute of Meat
Packing, The University of Chicago, Chicago.
Width,
Inches
2% and over
l15/i6to2V8
i i y 1 6 to 1^16
l9/l6t0l12/16
l7/l6t0l9/16
l 4 /l6 to 1 7 / 16
No. of Pieces
to a Tierce
400
500
550
580
600
700
800
1,050
Casings, Sheep
TABLE 2.C.17
Sheep casingssizes
Classification
Diameter
(mm)
Length of Hank
(yards)
Narrow
Narrow mediums
Special mediums
Wide
Extra wide
16-18
18-20
20-22
22-24
24-26
100
100
100
100
100
Casings, Terms
TABLE 2.C.18
Terms used for beef, hog, and sheep casings
Packinghouse Terms
Beef:
Fat end
Wide middle
Anatomic Terms
Rectum, anal end
Rectum, colonic end
Narrow middle 1
Middle
J
Colon
Bung
Bung gut
Cecum
Round
Weasand
Rennet
Bladder
Hog:
Bung
Second end
Cap
Casing
1
Small casing J
Middle
]
Black gut [
Chitterling J
Colon
Bladder
Rennet
Urinary bladder
Stomach
Sheep
Casing
Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition.
Institute of Meat Packing, University of Chicago, Chicago.
Cattle
TABLE 2.C.19
Market classes and grades
Weight Divisions
Cattle or
Calves
Use
Selection
Sex
Classes
Steers
Heifers
Slaughter
Cattle
Cows
(lbs.)
(kg)
[Light
-Yearlings J, Medium
[Heavy
800 down
800-1000
1000 up
362.9 down
362.9-453.6
453.6 up
[Light
-2-year-old < Medium
and over [Heavy
1100 down
1100-1300
1300 up
499.4 down
499.4-590.2
590.2 up
[Light
-Yearlings < Medium
[Heavy
750 down
750-900
900 up
340.5 down
340.5-408.6
408.6 up
[Light
- 2-year-old < Medium
and over [Heavy
900 down
900-1050
1050 up
408.6 down
408.6-476.7
476.6 up
All ages
All ages
All weights
590.2 down
590.2-681.0
681.0 up
All weights
[Light
Cattle <
[Mixed
[Light
Steers
2-year-old I Medium
and over | Heavy
[Mixed
[Light
Y .
J Medium
ear ings s pj eav y
Feeder
Cattle
[Mixed
Fe.fers
[Light
2-year-old J Hedium
and over "I Heavy
[Mixed
Cows
A " ages
All weights
Bullocks
All ages
All weights
Ungraded
Stags
All ages
All weights
Ungraded
Milkers &
Springers
Cows (milkers or
springers)
All ages
All weights
Ungraded
Vealers
No Sex Class
(Sex characteristics
of no importance
at this age)
110 down
110-180
180 up
49.9 down
49.9-81.7
81.7 up
Steers
Heifers
Bullocks
3 months [ Light
to 1
< Medium
year
[ Heavy
200 down
200-300
300 up
90.8 down
90.8-136.2
136.2 up
Steers
Heifers
Bullocks
Usually
6 mo.
to 1
year
Slaughter
Calves -< Calves
Feeder
Calves
[Light
[Light
I Medium
j Heavy
[Mixed
NOTE In addition to the above quality grades, there are the following yield grades: Yield Grade 1, Yield Grade 2, Yield Grade 3. Yield Grade 4, and
Yield Grade 5. Thus, slaughter cattle may be graded for (1) quality alone, (2) yield grade alone, or (3) both quality and yield grades.
'Tentative standards proposed by USDA. Not official but widely used for many years and updated by 1977 USDA Grade Standards.
Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers, Danville, Illinois.
Cellulose Formula
OH
non-reducing
end group
cellobiose unit
section of structural formula of cellulose
FIGURE 2.C.7
Source: Braverman, J. B. S. Introduction to the Biochemistry of Foods. ASP Biological and Medical Press (Elsevier
Division), London, England.
Matter
Ash
Crude
Protein
Brewer's grains
Com gluten feed
Distiller's corn grains
Distiller's corn solubles
Winter wheat bran
Wheat middlings
92.9
90.9
92.9
93.0
89.9
89.7
3.6
6.3
2.5
7.4
6.2
4.5
27.6
25.5
28.3
26.7
15.5
18.0
Dry
Crude Fiber
14.3
7.6
11.4
2.6
8.9
7.4
Crude
Lipide
N-free
Extract
6.5
2.7
8.8
7.9
4.2
4.7
40.9
48.8
41.9
48.4
55.1
55.1
Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. (1960). Biochemistry of Plants and Animals. John
Wiley & Sons, New York.
TABLE 2.C.21
Composition of the edible portion (E.P.) and refuse in the material as purchased (A.P.)
CEREALS
Wheat, Medium1 (or unspecified)
Whole meal or flour
Flour, medium extraction
Flour, white, low extraction
Wheat, Hard1
Whole meal or flour
Flour, medium extraction
Flour, white, low extraction
Wheat, Soft1
Whole meal or flour
Flour, medium extraction
Flour, white, low extraction
Rice
Husked or brown (only hulls
removed)
Home-pounded, undermilled,
parboiled
Milled, white
Rye
Whole meal, dark flour
Flour, medium extraction
Flour, light, low extraction
Barley
Whole seed, except hulls and groats
Pearled, light or dark
Oats
Oatmeal, rolled oats
Maize (Corn)
Grain or whole meal
Meal, coarse, bolted
Meal, fine, bolted and
degerminated
Water
Protein
Fat
Ash
Calories
(No. per
100 g)
12.2
11.7
10.9
2.3
1.5
1.1
71.8
74.3
75.5
2.1
0.5
0.3
1.7
0.5
0.5
334
350
370
100
85
72
94 to 100
80 to 93
Less than 80
12
12
12
13.8
13.4
12.7
2.0
1.4
1.1
70.2
72.7
73.7
2.4
0.4
0.3
2.0
0.5
0.5
332
350
364
100
85
72
94 to 100
80 to 93
Less than 80
12
12
12
10.5
9.8
8.6
1.9
1.3
1.1
73.9
76.2
77.9
2.1
0.4
0.2
1.7
0.7
0.4
333
349
365
100
85
72
94 to 100
80 to 93
Less than 80
13
7.5
1.8
76.7
0.8
1.0
357
80
75 to 82
68 to 74
Less than 68
13
13
7.1
6 .7
1.1
0.7
78.0
78.9
0.7
0.4
0.8
0.7
359
360
70
65
12
12
12
11
9
7
1.9
1.8
1.2
73.1
76.2
79.1
2.0
1.5
0.9
2.0
1.0
0.7
319
341
349
100
85
70
94 to 100
80 to 93
Less than 80
12
12
11
9
1.8
1.4
73.4
76.5
3.4
0.8
1.8
1.1
332
346
2
3
65
55
60 to 70
Less than 60
10
13
7.5
67.8
1.9
1.7
385
50
40 to 55
12
12
4.3
4.0
72.9
73.5
2.1
1.4
1.3
1.2
356
360
100
93
97 to 100
90 to 96
1.2
77.8
0.5
0.6
363
85
12
.5
.3
8.4
Refuse
in A.P.
(Percent)
Percent
CO CO
Carbohydrate
Total
(by Dif.) Fiber
Notes
Can Apply to
Extraction Other Extraction Rates:
Rate
Less than 90
I9
1
o
0
0
0
(Continued)
to
;Notes
Water
CEREALS
Millof
1V11116L
Fat
Ash
Calories
(No. per
100 g)
Extraction
Rate
Can Apply to
Other Extraction Rates:
Refuse
in A.P.
(Percent)
13
13
11
6.4
2
1.2
72.4
78.5
1
0.4
1.6
0.9
330
344
(90)
(60)
85 to 100
Less than 85
0
0
12
12
11
12
11
5
4
3.3
68
71
3
2
1.8
342
341
343
100
73.8
6
3
1.7
90
90 to 100
Less than 90
All rates
0
0
0
1.7
3.0
2.4
78.0
74.7
72.8
2.6
2.0
2.2
2.8
1.5
2.0
332
343
338
90
90
90
All rates
All rates
All rates
0
0
0
11
11
11
11
11
12
11
6.5
9.8
11.8
1.9
2.1
348
70.5
2.7
2.2
340
74.1
0.4
0.4
361
78.5
0.5
0.6
367
76.3
Calculate composition from wheat flour, Item No. 3,6, or 9.
Calculate from specific components>, each country
Calculate from wheat, according to extraction used.
11.7
9.7
8.4
11
4.7
3.0
0.7
1.1
(85)
90
90
52
(69)
All
All
All
All
o*
Percent
10.1
CO
rates
rates
rates
rates
0
0
0
0
Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations, Rome.
I
^3
SJ".
a.en
,
and1
Buckwheat
Hulled, groats, dark flour
Light flour
Quinoa (Chenopodium quinoa)
Whole seeds
Flour
Sorghum (Sorghum vulgare)
Protein
Carbohydrate
Total
(by Dif.) Fiber
924 FoodCN
Cereal Com
8.O
03
rtS3
Cereal Enrichment
TABLE 2.C.22
Review of cereal enrichment in the United States1
B-1
B-2
Thiamin
Ribo flavin
Min
Max
(mg/lb) (mg/lb)
Min
Product
Max
(mg/lb) (mg/lb)
Enriched bread,
or other baked
products
Enriched flour2
Enriched farina
Enriched maca
roni products
Enriched noodle
products
Enriched corn
meals
Enriched
corn
grits3
Enriched milled
white rice3
Niacin
Min
Iron
Min
Max
(mg/lb) (mg/lb)
Max
(mg/lb) (mg/lb)
Code No.
Fed. Reg.
1.1
2.0
2.0
1.8
2.5
2.5
0.7
1.2
1.2
1.6
1.5
1.5
10.0
16.0
16.0
15.0
20.0
20.0
13.0
13.0
4.0
5.0
1.7
2.2
27.0
34.0
13.0
16.5
16.9
4.0
5.0
1.7
2.2
27.0
34.0
13.0
16.5
16.10
2.0
3.0
1.2
1.8
16.0
24.0
13.0
26.0
15.513
2.0
3.0
1.2
1.8
16.0
24.0
13.0
26.0
15.514
2.0
4.0
1.2
2.4
16.0
32.0
13.0
26.0
15.525
8.0
12.5
16.5
17.2
15.1
15.140
'Further information, including levels of optional ingredients, are given in Code of Federal Regulations, Title 21,
Chapter
1 (1968), Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402.
3
In enriched self-rising flour, calcium is also required between limits of 500 and 1500 mg per lb.
3
Levels must not fall below 85% of levels shown after washing and rinsing.
Source: Milner, M. (editor) (1969). Protein-Enriched Cereal Foods for World Needs. American Association of Cereal
Chemists, St. Paul, Minnesota.
Cereal Fortification
TABLE 2.C.23
Recommended1 fortification per pound of cereal grain2
Vitamin A (IU)
Vitamin E (mg)
Thiamin (mg)
Riboflavin (mg)
Nicotinamide (mg)
Vitamin B-6 (mg)
Vitamin B-12 (meg)
Folic acid (meg)
Ascorbic acid (mg)
Calcium (g)
Iron (mg)
Iodine (meg)
Phosphorus (mg)
Magnesium (mg)
Wheat
Flour
Rice
Corn
Millet
Sorghum
Barley
Universal
Premix
Cereals3
5,000
26
0
0.8
0
0.6
4
218
90
0.8
0
75
0
0
5,000
29
1.0
1.0
10.5
1.8
4
364
90
0.9
8
75
400
160
7,600
25
1.8
2.0
18.0
1.4
7.0
400
90
1.0
16
68
760
270
3,500
18
1.0
7.0
0.3
4
364
90
0.9
3
75
0
0
5,000
23
6.0
1.0
4
90
0.9
0
74
0
0
5,000
23
0.7
1.1
4
90
0.9
0
74
0
0
5,000
23
0.8
1.0
3
0.9
4
0
90
0.9
4
60
200
0
5,000
28
1.0
1.0
10.0
1.0
4.0
200
90
0.9
8.0
75
400
50
1
2
Source: Milner, M. (editor) (1969). Protein-Enriched Cereal Foods for World Needs. American Association of Cereal
Chemists, St. Paul, Minnesota.
Water
Calories
Total
carboCalcium
hydrate
(incl. fibre)
Protein2
Fat
70
37
4.1
Iron
Grammes
12
332
13.8
Grammes
2.0
Wheat (soft)
12
333
10.5
1.9
74
35
3.9
0.38
0.08
4.)
Rice
13
357
7.5
1.8
77
15
1.4
0.33
0.05
4.6
Maize
12
356
9.5
4.J
73
10
2.3
0 45
0.11
2.0
Barley
12
332
110
1.8
73
33
36
0.46
0.12
5.5
Rye
12
319
II 0
1.9
73
38
3.7
0.41
0.16
1.3
Oats
388
11.2
7.5
70
60
5.0
0.50
0.15
1.0
Sorghum
12
355
9.7
3.4
73
32
4.5
0.50
0.12
3.5
Millet, finger
(Eleusine corocana)
12
336
5.6
1.5
78
350
5.0
0.30
0.10
1.4
12
363
10.3
5.0
71
25
3.0
0.30
0.15
2.0
Wheat (hard)
Millet, bulrush
(Pennisetum americana)
1
/Uilligramms
0 45
0.13
5.4
Source: Aykroyd, W. R., and Doughty, J. (1970). Wheat in Human Nutrition. FAO, United Nations,
Rome.
Wheat
Flour
Rice
Corn
Millet
Vitamin A (IU)
0
Vitamin D (IU)
Vitamin E (IU)
3.9
Thiamin (mg)
1.8
Riboflavin (mg)
0.4
Nicotinamide (mg)
15
Vitamin B-6 (mg)
1.4
Vitamin B-12 (meg)
0.3
Folic acid (meg)
140
Ascorbic acid (mg)
0
Calcium (mg)
160
Phosphorus (mg)
1,240
Magnesium (mg)
560
Iron (mg)
12
Iodine (meg)
15
1.2
0.3
0.2
3.5
0.2
28
0
55
330
90
3
14
4.7
0.2
0.1
6
1.4
0
85
330
18 0
3
14
1,800
12
1.3
0.4
7
1.7
25
0
70
900
42 0
8
15
7.3
2.6
1.3
8
0
70
1,100
476
24
16*
Sorghum Barley
0
1.3
0.5
14
0.9
0
100
1,000
500*
15
16*
4.2
0.4
0.2
11
1.1
50
0
55
660
60 0
7
32
(1-3 yr
of age)
Adults
2,000
5,000
40 0
20-30
10
0.6
1.4
0.7
1.4
8
17
0.6
2.0
2.5
5.0
100
40 0
35
60
80 0
80 0
800
80 0
150
35 0
10
14
60
100
1
Data fromreportof President'! Advisory Committee.
' Except for B-6 and E values.
' EDA reference.
Estimated valuea.
Source: Milner, M. (editor) (1969). Protein-Enriched Cereal Foods for World Needs.
American Association of Cereal Chemists, St. Paul, Minnesota.
O
TABLE 2.C.26
Characteristics of some popular varieties of natural cheeses
Ripening
or Curing
Time
ft
Kind or Name
Place of Origin
Cottage, plain or
creamed
(Unknown)
Unripened
White to creamy
white.
Unripened
Mild, acid.
Soft and
smooth.
White.
Cow's milk.
Unripened
Mild, acid.
Soft, smooth
similar to
cream cheese
but lower in
milkfat.
Soft, moist or
dry.
White.
Cream, plain
(U.S.A.)
Neufchatel
(Nu-sha-tel')
(France)
Ricotta
(Rl-cS'-ta)
(Italy)
Gjetost1
(Yet'ost)
(Norway)
Mysost (Mus-ost)
also called
Primost
(Prem'-ost)
(Norway)
Unripened
Unripened
Flavor
Sweet, nutlikc>.
Body and
Texture
Sweetish,
caramel.
Firm, buttery
consistency.
Color
White.
Golden brown.
Light brown.
Retail Packaging
Uses
Appetizers, salads,
snacks, lasagne,
ravioli, noodles
and other cooked
dishes, grating,
desserts.
Snacks, desserts,
served with dark
breads, crackers,
biscuits or muffins.
Snacks, desserts,
served with dark
breads.
a$
o
o
1
0
Gf)
!
9
-
13
"8
s*
91
5
a
O
2
ao
D
rt
i 927
(Continued)
Camembert
(Kam 'em-bar)
(France)
Limburger
(Belgium)
Whole or partly
skimmed cow's
milk. In Italy,
originally made
from buffalo's
milk.
Cow's milk.
Cow's milk.
Cow's milk.
Ripening
or Curing
Time
Unripened
4 to 8
weeks.
4 to 8
weeks.
4 to 8
weeks.
Flavor
Delicate, mild.
Body and
Texture
Slightly firm,
plastic.
Color
Creamy white.
Highly pungent,
very strong.
Bel Paese2
(BelPa-a'-ze)
(Italy)
Cow's milk.
6 to 8
weeks.
Semisoft,
Mild to moder
ately robust.
Brick
(U.S.A.)
Cow's milk.
2 to 4
months.
Mild to moder
erately sharp.
Retail Packaging
Small round or
braided form,
shredded, sliced.
Uses
Snacks, toasted
sandwiches,
cheeseburgers,
cooking, as in
meat loaf, or
topping for
lasagne, pizza,
and casseroles.
Circular, pie-shaped
wedges.
(Continued)
I
<^
to
Q0
3
%
^
5
3'
5f
o"
, Pro
Brie (Bre)
(France)
CD
T3
09
5"
y1
3
OK.
ft*
>!'
o>
eal
?+
TABLE 2.C.26
(Continued)
Kind or Name
Place of Origin
Muenster
(Mun'ster)
(Germany)
Port du Salut
(PorduSa-lii')
(France)
Cheddar
(England)
Cow's milk.
Cow's milk.
Cow's milk.
Caciocavallo
(Ka'ch5-ka-val'15)
(Italy)
Cow's milk. In
Italy, cow's
milk or mix
tures of sheep's,
goat's, and cow's
milk.
Cow's milk, partly
skimmed.
Edam (E'dam)
(Netherlands.)
1 to 8
weeks.
6 to 8
weeks.
1 to 12
months or
more.
Flavor
Mild to mellow.
Mellow to robust.
Color
Retail Packaging
Circular cake,
blocks, wedges,
segments, slices.
Mild to mellow.
3 to 12
months.
Piquant, similar
to Provolone
but not
smoked.
9
a
Appetizers, snacks,
served with raw
fruit, dessert.
S3*
ft*
, s
CO
Uses
Appetizers, sandwiches, snacks,
dessert.
s?*
1 to3
months.
2 to 3
months.
Body and
Texture
Spindle or ten-pin
shaped, bound
with cord, cut
pieces.
P
o
r3
30M
o
o'
'
"S
jrti
Colby
(U.S.A.)
Ripening
or Curing
Time
en
6
O
*t
EL
0
i
(Continued)
929
Gouda (Gou'-da)
(Netherlands)
Provolone
(Pro-v6-l5'-ne)
also smaller
sizes and shapes
called Provolette,
Provoloncini
(Italy)
Cow's milk.
Cow's milk.
Partly skimmed
cow's milk.
Romano
(R5-ma'-no)
also called
Sardo Romano
Pecorino Ro
mano
(Italy)
Cow's milk. In
Italy, sheep's
milk (Italian
law).
2 to 6
months.
2 to 12
months or
more
3 to 9
months.
Flavor
Body and
Texture
Color
Retail Packaging
Uses
Appetizers, snacks,
Creamy yellow or Ball shaped with
Mellow, nutlike. Semisoft to
firm, smooth;
medium yellowflattened top and
salads, sandsmall irreguorange interior;
bottom.
wiches, seafood
larly shaped
may or may not
sauces, dessert.
or round
have red wax
holes; higher
coating.
milkfat than
Edam.
Mellow to sharp, Firm, smooth.
Light creamy
Pear shaped, sausage Appetizers, sandsmoky, salty.
interior; light
and salami shaped. wiches, snacks,
brown or
wedges, slices.
souffle, maca
roni and spa
golden yellow
surface.
ghetti dishes,
pizza, suitable
for grating when
fully cured and
dried.
Sweet, nutlike.
Firm, smooth
Light yellow.
Segments, pieces,
Sandwiches,
with large
slices.
snacks, sauces,
round eyes.
fondue, cheeseburgers.
5 to 12
months.
Sharp, piquant.
I
3
Yellowish-white
interior, greenish-black sur
face.
(Continued)
CO
*J
0
0
o
a
0
82.
o
s
-
o
Of.
o< .
oL
12".
03
B
Q
^^
S
sral ]
Parmesan
(Par'me-zan')
also called
Reggiano
(Italy)
Ripening
or Curing
Time
TABLE 2.C.26
Kind or Name
Place of Origin
1
Sap Sago
(Sap'sa-go)
(Switzerland)
Stilton
(England)
Ripening
or Curing
Time
Flavor
Skimmed cow's
milk.
5 months
or more.
Sharp, pungent
cloverlike.
Cow's milk.
Cow's milk. In
Italy, cow's
milk or goat's
milk or mixtures of these.
Sheep's milk.
Cow's milk.
2 to 6
months.
3 to 12
months.
2 to 5
months or
more.
2 to 6
months.
Body and
Texture
Very hard.
Light green by
addition of
dried, powdered clover
leaves.
Creamy white
interior,
mottled or
streaked with
blue-green
veins of mold.
Clay colored
surface.
Sharp, slightly
Semisoft,
White or creamy
peppery.
pasty,
white interior,
sometimes
marbled or
crumbly.
streaked with
blue veins of
mold.
Piquant, milder Semisoft, flaky; Creamy white
than Gorgonslightly more
interior,
zola or Roquecrumbly than
marbled or
fort.
Blue.
streaked with
blue-green
veins of mold.
Color
Retail Packaging
Conical, shakers.
Uses
a
a
Grated to flavor
soups, meats,
macaroni, spa
ghetti, hot vegetables; mixed
with butter
makes a good
spread on crackers or bread.
CO*
"
p
o
"
0
0ftW
13
0
53"
0
srti
Roquefort 1
(Rok'-fert)
or (Rok-for')
(France)
(Continued)
CD
3
&
o
p
B.
O
89
Source: USDA (1977). How to buy cheese. USDA Home and Garden Bull. 193.
CO
Cheese Composition
TABLE 2.C.27
Composition of six cheeses representing different types
Water
Cheese
(%)
Fat
(%)
Protein
(%)
Calcium
(mg)
35.1
34.9
43.4
51.3
78.3
40.0
33.1
30.5
23.6
22.8
30.5
25.8
27.4
26.1
18.7
13.6
21.5
51.0
47.0
41.8
46.7
19.4
50.9
39.7
42.2
46.2
38.3
62.7
35.9
4.2
Vitamin A
(Retinol)
(m)
Thiamin
(mg)
Riboflavin
(mg)
Nicotinic
Acid
(mg)
npr 1 00 0
p e l A. \J\J g
82 6
1180
765
382
94
315
1272
1817
1354
78 3
43 3
526
41 0
370
180
42 0
51
372
0.03
0.05
0.06
0.05
0.03
0.03
0.42
0.33
0.35
0.45
0.25
0.70
0.09
0.10
0.07
1.45
0.10
1.20
632
570
319
86 1
235
62 1
0.04
0.10
0.11
0.10
0.14
0.05
1.00
0.50
0.60
1.00
1.15
1.16
0.13
0.20
0.12
2.97
0.50
2.00
Source: Kon, S. K. (1972). Milk and milk products. In Human Nutrition. FAO, United Nations, Rome.
FIGURE 2.C.8
Source: USDA (1971). How to buy cheese. USDA Home and Garden Bull. 193.
Cheese Label
WEIGHT
DISTRIBUTOR
CURING CATEGORY
NAME
QUALITY
FIGURE 2.C.9
Source: USDA (1977). How to buy cheese. USDA Home and Garden Bull. 193.
Cheese Shield
U.S. Grade AA cheese has
fine , highly pleasing Ched
dar flavor
smooth , compact texture
uniform color and attrac
tive appearance.
FIGURE 2.C.10
Source: USDA (1979). How to buy dairy products. USDA Home and Garden Bull. 201.
Cheese Skipper
(Enlarged)
ADULT
FIGURE 2.C.11
Source: USDA (1974). Protecting home cured meat from insects. USDA Home and Garden Bull. 109.
933
ii ii ii ii
CO
* ' CM"
|j
be
<*< CM O
I
= =
I
O
s C O cc
NlHHrt N HiH
(?) O
NMHI-1H
in
: co so"
in ao"
eo'
o>
2P
co in" co i n * <* co
o o CM
ci co co
t-l
i-H CM CO
(DOCIHHWN
12-0.55
33-0.44
t CM
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i-i 5C 00 Ol i
06-0.86
22-0.72
'OO
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HO
TABLE 2.C.28
Cheese
variety b
(Continued)
Thiamin
Average
Range
Biboflavin
Average
Range
Xicotinic Acid
Average
Range
Pantothenic Acid
Average
Range
Ripened principally
by blue mold in
the interior
4.5-7.2 (4)
7.8
2.8 -12.5 (4)
6.0
0.18-0.36 (2)
Blue d
0.27
12.6
4.3
4.3-4.4 (2)
3.2
0.12-0.68 (2)
Gorgonzola
0.40
(1)
6.0
5.9
4.1-7.8 (3)
12.9
Roquefort"
0.30
w (1)
4.7 - 6.6 (3)
3.0
Stilton
0.50
(1)
0.24-0.75 (2)
Soft
Ripened
2.0-2.5 (2)
2.6
Bel Paew
0.29
(1)
(1)
2.8-9.0 (2)
3.8
5.9
7.4
Brie
0.60
0.5 - 7.0 (2)
(1)
5.0-8.3 (4)
8.2
6.7
7.1
Camenibert
0.45
0.40-0.50 (2)
2.8
-11.6
(5)
2.0-3.5 (2)
2.7
1.8
Crescenza
0.39
(1)
:.:w...,
0)
4.1
1.]
2.6
Reblochon
(1)
(1)
3.5
7.8
Robbiole
0.49
(1)
2.4-4.5 (2)
(1)
Unripened
2.8-4.3 (6)
0.92
2.2
3.3
0.7 - 1.15(3)
0.18-0.34 (3)
Cottage
0.26
0.81
1.4-5.4 (6)
2.1
2.16
0.6 - 1.0 (3)
Cream
0.24
(1)
2.5
4.5
3.9
(1)
Demisel
O)
1.3
Mascarpone
0.17
(1)
(1)
2.7
1.4
O.fi - 2.8 (2)
Mozzarelln ''
0.32
(1)
(1)
0.86
Xeufehatel
(1)
2.6
3.0
2.0
Petit Suisse
(1)
(1)
1.2
Pimento Cream
(1)
Processed
4.3
(1)
Brick
0.88
5.1
4.3-5.6 (4)
0.8 - 1.0 (3)
5.7
Cheddar
0.20
O)
1.4
3.5
5.8
(1)
Limburger
(1)
3.5
0.85
2.6
3.0-4.0 (2)
Swiss
0.10
(1)
0.7 - 1.0 (2)
a
Mean and range of average values obtained from publications of various groups of workers.
b
Classified primarily according to Sanders (935).
*' Figures in parentheses indicate number of references consulted.
11
May be made, from milk of species other than the cow.
' Made from ewe's milk.
Source: Hartman, A. M., and Dryden, L. P. Vitamins in milk and milk products. J. Dairy Sci., American Dairy Science Association.
7.8-20.5 ( 3 )
6.2-19.5 ( 2 )
0.9-14.0 (2)
0.4-14.0 (5)
(1)
(1)
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Chemical Poisoning
TABLE 2.C.30
Sources, prevention, and control of chemical poisoning
Disease
Reservoirs
Common Vehicle
Lead poisoning
Lead-contaminated
food or acid drinks
Zinc poisoning
Insecticides (rodenticides)
Prevention and
Control
Do not use lead pipe
if water is acid; protect
food; wash fruits.
Do not use galvanized
utensils in preparation
of food; or water with
15.0 ppm.
Use U.S.P. sodium
nitrate in curing meat.
Protected storage.
Source: Food inspection specialist. Department of the Army, TM 8-451 (1969). Reproduced by permission of the
U.S. Department of the Army.
Container Size or
Designation
8Ztall
No. 1 tall
No. 303
No. 2
No . 2% metal
No. 2 % glass
No. 10
In Heavy
Syrups
In Light Syrup
and in Slightly
Sweetened Water
or Juice
Other Than
Declared "Dietetic
Packs" Packed
in Water
5
10
10
12%
18
17%
68
5%
10%
10%
12%
18%
18%
70
5%
10%
10%
12 3 / 4
18%
18%
70
Source: Marshall, R. E. Cherries and cherry products. In Economic Crops, Vol. 5. Z. I. Kertesz (editor). John Wiley
& Sons, New York.
Cherry Brix
TABLE 2.C.32
Packing media and required Brix measurements for canned cherries
Brix Measurement
Red Sour Cherry
Sweet Cherry
Media
Water
Cherry juice
Slightly sweetened water
Light syrup
Heavy syrup
Extra heavy syrup
Slightly sweetened cherry juice
Light cherry juice syrup
Heavy cherry juice syrup
Extra heavy cherry juice syrup
Less than 16
16-20
20-25
25-35
Less than 16
16-20
20-25
25-35
Less than 18
18-23
22-28
28-45
Less than 18
18-22
22-28
28-45
Cherry Composition
TABLE 2.C.33
Proximate composition of some canned cherries (in percentage)
Description
No. of
Analyses
Black, EP, WP
Black, JP
Napoleon, WP
Napoleon, JP
Napoleon, EP, SP
Red, pitted, WP
Red, pitted, JP
Red, pitted, SP
1
1
2
2
?
5
2
?
Total
Solids
19.0
18.9
12.3
16.4
21.9
13.2
14.2
29.8
Fat
Ash
(E.E.)
Protein
(N X 6.25)
0.4
0.5
0.3
0.6
0.4
0.4
0.5
0.6
0.8
0.1
0.3
0.1
0.1
0.3
0.9
0.1
0.7
0.5
0.6
0.9
0.6
0.8
0.9
0.6
Crude
Fiber
0.2
0.1
0.2
0.2
0.2
0.1
0.2
0.2
Carbohydrates
Cal
by
per 100
Difference
16.9
17.7
10.8
14.6
20.6
11.5
11.8
28.3
78
74
48
63
86
50
59
117
'The letters are to be interpreted as follows: EP, edible portion ; WP, water pack; JP, juice pack; SP, syrup pack.
Source: Marshall, R. E. Cherries and cherry products. In Economic Crops, Vol. 5. Z. I. Kertesz (editor). John Wiley
& Sons, New York.
Crop
Specification
Rootstocks
West Indian
Mexican
Rangpur lime; Cleopatra
mandarin
Rough lemon; tangelo;
sour orange
Sweet orange, citrange
6 Stone
7
fruit
8
Marianna
Lovell; Shalil
Yunnan
1 Avocado
2
3 Citrus
4
Crop
9 Berries1
8
5
25
10
11 Straw
12
berry
13 Grape
15
10
14
25
10
7
Specification
Varieties
Boysenberry; Olallie
blackberry
Indian Summer
raspberry
Lassen
Shasta
Thompson Seedless;
Perlette
Cardinal; Black Rose
Max Per
missible Cl~
(mEq/L)
10
5
8
5
25
10
Chlorine Availability
TABLE 2.C.35
Available chlorine in various preparations
Therefore a label stating:
Chemical
Equivalent
Percentage
Available
Chlorine
This Percentage
of Chemical
Sodium hypochlorite
Calcium hypochlorite
Dichloroisocyanuric acid
Trichloroisocyanuric acid
Potassium dichloroisocyanurate
Sodium dichloroisocyanurate
Dichlorodimethyl hydantoin
Chloramine T
100
100
70
90
59
60
66
25
6.0
50.0
5.8
10.0
25.4
18.0
25.0
16.0
6.0
50.0
4.0
9.0
15.0
10.8
16.5
4.0
Chlorine Compounds
TABLE 2.C.36
Chlorine compounds (classes of available chlorine compounds)
STRUCTURE
COMPOUND
SOLUBILITY
GASEOUS CHLORINE
0.716 GM/100 GM
CALCIUM HYPOCHLORITE
6.9 GM/100 GM
(PRODUCES SLUDGE)
CA
SODIUM HYPOCHLORITE
15 GM/100 GM
CHLORAMINE T
1.2 GM/100 GM
DlCHLORODIMETHYL
HYDANTOIN
DlCHLOROCYANURIC
ACID
2.6 GM/100 GM
(SODIUM SALT IS
ABOUT 10 X AS
SOLUBLE)
1.2 GM/100 GM
TRICHLOROCYANURIC
ACID
5%
15%
50%
70%
9.6
14.0
19.2
24.0
29.0
3.2
4.8
6.4
8.0
9.6
1.0
1.5
2.0
2.6
3.1
0.7
1.0
1.4
1.8
2.2
Cholesterol Control
TABLE 2.C.38
Cholesterol content of common measures of selected foods (in ascending order)1
Food
Amount
Cholesterol
Milligrams
12
1 fluid ounce
% cup
yA cup
20
24
26
#cup
1 ounce
1 cup
27
28
34
1 tablespoon
3 ounces, cooked
3 ounces, cooked
35
40
55
67
approximately
Butter
Oysters, salmon
Clams, halibut, tuna
75
85
Shrimp
Heart, beef
Egg
3 ounces, cooked
3 ounces, cooked
1 yolk or 1 egg
130
230
250
3 ounces, cooked
3 ounces, cooked
3 ounces, raw
370
680
Source: USDA (1974). Fats in food and diet. USDA Agriculture Information Bull. 361.
Production
area
Florida
Florida
Florida
Florida
Florida
Texas
California
California
Florida
Texas
California
Arizona
Florida
California
Length of
Storage
temperature storage period
. F
Weeks
38-40
38-40
38-40
32-34
32-34
32-34
40-44
40-44
50
50
58-60
58-60
48-50
58-60
2-4
4
4
6-8
8-12
8-12
4-6
4-6
4-6
4-6
4-6
4-6
6-8
12-24
Source: USDA (1971). Market diseases of citrus and other subtropical fruits. USDA
Agriculture Handbook 398.
Clouding Agents
TABLE 2.C.40
Advantages and limitations of clouding agents
Clouding
Finished
Agent of
Product
Choice
Advantages
Improved flavor
Neutral
Bottled
drinks
or citrus
and shelf-life
blenders
Canned
Neutral
Improved flavor
drinks
or citrus
and shelf-life
blenders
Easily
Spray-dried
Dry drink
powders
clouds
incorporated
in mix
Greater flavor
NonLiquid
stabilized
stability and
alcoholic
blenders
flexibility
mixers
Limitations
Intensity of
cloud limited
Percentage in
Finished
Product
0.065-0.26
Source: Woodroof, J. G., and Phillips, G. F. (editors) (1974). Beverage acids, flavors,
colors, and emulsifiers. In Beverages: Carbonated and Noncarbonated. AVI Publishing
Co., Westport, Connecticut.
Coatings
TABLE 2.C.41
Typical confectioner's coatings
r
Coating Type, Weight p
Ingredient
Milk
Chocolate
Sweet
Chocolate
Compounds
Pastel
48.3
31.0
48.0
9.8
Sugar
47.8
Chocolate liquor
16.0
r
Cocoa powder (10 < fat)
Cocoa butter
18^2
Hard butter
Whole milk powder (26% fat)
16.5
Msnf
0^3
Lecithin
0.6
Sorbitan monostearate
0.4
Polysorbate 60
Salt
0.2
Flavor: vanillin, ethyl vanillin, heliotropin
Food colors are added to pastel coalings.
8.0
19^2
30.7
31.7
11.8
18.0
0.3
0.6
0.4
0.2
0^3
0.6
0.4
0.2
0.3
0.6
0.4
0.2
Source: Weiss, T. J. (editor) (1970). Confectionery coatings. In Food Oils and Their
Uses. AVI Publishing Co., Westport, Connecticut.
Cocoa, Composition
TABLE 2.C.42
Analyses of unfermented West African cocoa
Constituent
Cotyledons
Shell
Germ
Fat
Water
Ash (total)
Nitrogen
Total nitrogen
Protein nitrogen
Ammonia nitrogen
Amide nitrogen
Theobromine
Caffeine
Carbohydrates
Glucose
Sucrose
Starch
Pectins
Fiber
Cellulose
Pentosans
Mucilage and gums
Tannins
Acids
Acetic (free)
Oxalic
Dried Beans
Fat-free Material
(%)
(%)
89.60
9.63
0.77
53.05
3.65
2.63
6.07
2.28
1.50
0.028
0.188
1.71
0.085
5.27
3.46
0.065
0.434
3.95
0.196
0.30
0.69
Nil
Nil
6.10
2.25
2.09
1.92
1.27
0.38
7.54
14.09
5.20
4.83
4.43
2.93
0.88
17.43
0.014
0.29
0.032
0.67
60"
140
120
100
80
60
40
100
120*
I4O
160"
180*
o
o
a
a
o
o
en
o
s
40
60
160
140
120
100
80
100
120
140
160
180
60"
FIGURE 2.C.12
Geographical distribution of cocoa cultivation, showing only the more important areas: 1) Mexico; 2) Central America; 3) Cuba; 4) Dominican Republic; 5)
Jamaica; 6) Grenada; 7) Trinidad; 8) Venezuela; 9) Equador; 10) Brazil; 11) Sao Tome; 12) Fernando Po; 13) Sierra Leone; 14) Ivory Coast; 15) Ghana; 16)
Togo; 17) Nigeria; 18) Zaire; 19) Mozambique; 20) Sri Lanka; 21) Indonesia; 22) Borneo; 23) New Guinea
Source: Rohan, T. A. Processing of Raw Cocoa for the Market. Food and Agriculture Organization, United Nations, Rome.
ft
SL
cn
Cocoflour
Purified Protein1
Paring Meal
Ala
Arg
Asp
% Cys
Glu
Gly
His
Iso
Leu
Lys
Met
Phe
Pro
Ser
Thr
Try
Tyr
Val
Ammonia
4.61
15.40
9.16
1.46
21.17
5.62
3.14
3.71
8.37
3.59
1.63
5.11
4.10
4.95
3.65
1.18
3.14
5.51
4.01
14.40
8.49
0.57
17.84
4.10
2.04
3.83
7.08
3.34
2.34
5.13
3.44
5.46
3.32
1.12
2.93
5.54
1.29
5.35
17.92
9.82
2.89
20.05
5.28
3.52
4.02
7.68
6.31
1.57
4.84
4.34
5.22
3.84
3.14
5.78
Coffee Berry
BEAN
SILVERSKIN
PARCHMENT
3
COVERING
FRUIT PULP
COFFEE BERRY
MALVEO. S H O W I N G
SINGLE COFFEE
BEAN
COFFEE BERRY W I T H
HA
L F OF FRUIT PULP
REMOVED. S H O W I N G
T W O COFFEE BEANS
IN PARCHMENT
COVERINGS.
FIGURE 2.C.13
Structure of the coffee berry
Source: Justin, M. M., Rust, L. O., and Vail, G. E. Foods, Revised Edition. Houghton Mifflin Company, Boston.
Coffee Composition
TABLE 2.C.44
Chemical composition of soluble and insoluble
portions of roasted coffee (approximate dry basis)
Solubles Insolubles
Carbohydrates (53%)
Reducing sugars
Caramelized sugars
Hemicellulose
(hydrolyzable)
Fiber (not hydrolyzable)
Oils
Proteins (Nx 6.25);amino
acids are soluble
Ash (oxide)
Acids, nonvolatile
Chlorogenic
Caffeic
Quinic
Oxalic, malic, citric,
tartaric
Volatile acids
Trigonelline
Caffeine (Arabicas 1.0%,
Robustas 2.0%)
Phenolics (estimated)
Volatiles
Carbon dioxide
Essence of aroma and
flavor
Total
2
17
10
4
22
15
2
3
11
1
4.5
0.5
0.5
1.0
1.0
1.2
2.0
Trace
0.04
55
0.35
45
Approx
Mesh (mm)
Whole bean
Cracked bean
Regular grind
Fine grind
Vend grind
4/6.0
8/3.0
12/1.5
24/0.75
40/0.375
3,200
24,000
Relative No.
Particles/Gram
1 (basis)
8
64
512
4,100
Source: Sivetz, M. (1974). Coffee Origin and Use. Coffee Publications, Corvallis, Oregon.
8
16
32
64
128
Opening in
Screen
in.
mm
0.074
10
Regular
1.84 I
33
14
20
1.27 J
0.86 1
0.051
0.034
55
28
35
48
Pan
0.020
0.0176
0.011
Commercial
Drip
0.51 J
0.45
0.28
73
1
12
Fine
1
1
Vending
Single Cup
33
40
15
70
30
10
<10
35
35
>20
100
10 0
10 0
J
20
100
Batch
100
Source: Sivetz, M. (1974). Coffee Origin and Use. Coffee Publications, Corvallis, Oregon.
Weight %
Powder
Liquid
1.0-3.0
1.5-3.0
3.0-18.0
1.0-3.0
0.3-0.5
Ingredient
Carrageenan
Dipotassium phosphate2
Flavor, color
Water to make 100%
(liquid type)
55.0-60.0
35.0-40.0
4.5-5.5 1
0.2-0.5
Weight %
Liquid
Powder
0.1-0.2
0.1-0.3
1.2-1.8
Source: Weiss, T. J. (editor) (1970). Imitation dairy products. In Food Oils and Their Uses. AVI
Publishing Co., Westport, Connecticut.
Coffee Yield
TABLE 2.C.48
Yield of coffee of different strengths
Cup Size
in Ounces
Usual Portion
Ounces
5
4
6
4'/2
6/2
5
7
5'/2
l
/i Gal. Equipment
Coffee Weight Use
Beverage Yield of
2 Gal. per
Lb
56
50
45
40
4 Oz
56.0
3>/2 Oz
56.0
Lb
72
64
57
52
3'/s Oz
57.0
Lb
80
71
64
58
3Oz
60.0
Source: Sivetz, M. (1974). Coffee Origin and Use. Coffee Publications, Corvallis, Oregon.
3 Gal. per
Lb
88
78
70
64
23/4 Oz
60.0
949
Color Additives
TABLE 2.C.49
FAO/WHO classification and acceptable daily intakes of color additives permitted in the United
States, exempt from certification
Name
Algae meal, driedd
Annatto extract
Beta-apo-8'-carotenal
Color
Index No.
Toxicological
Classification
75120
Maximum
Acceptable
Daily Intake
for Man mg/Kg
Body Weight
1.25a
2.5f
12.5
Caramel
Carbon black
Carotene (natural)
Beta-carotene (synthetic)
Carrot oil
Cochineal extract; carmine
Corn endosperm oil d
Cottonseed flour, partially
defatted, cooked,
toasted
Ferrous gluconate
Fruit juice
Grape skin extract
(Enocianina)
77266
75130
75470
GMP
May not exceed 30
mg per pound or
pint of the food
GMP
2.5 f
-
GMP
GMP
GMP
GMP
Chicken feed only
GMP
Ripe olives only
GMP
77492
Paprika
Paprika oleoresin
Riboflavin
Saffron
Tagetes meal and extract d
Titanium dioxide
75100
77891
0.5
GMP
Turmeric
Turmeric oleoresin
75300
75300
0.5 b
0.5 b
Color Additives
(Continued)
Name
Ultramarine blue
Color
Index No.
Toxicological
Classification
Maximum
Acceptable
Daily Intake
for Man mg/Kg
Body Weight
77007,77013
GMP
Vegetable juice
^Temporary
ADI. Further work required by June 1972: metabolic studies on the major carotenoids of annatto.
D
Temporary ADI. Further work required by June 1974: studies on the metabolism of curcumin and a two-year
study in a nonrodent mammalian species.
No attempt was made at toxicological evaluation because the Expert Committee felt that, in the absence of specifi
cations and experimental data, the principles set forth in previous reports precluded the possibility of making such
evaluation.
Meaningful specifications could not be established.
d
These products are not listed as such in the FAO/WHO tabulation but are sources of xanthophylls which are listed
but
not
classified
toxicologically for the reason given above in footnote c.
e
Not considered by the Expert Committee.
Expressed as total carotenoids by weight.
g
Provisionally listed.
Source: Schramm, A. T. (1971). Toxicological assessment of food colors. Proc. Third Internat. Congr. Food Sci.
Technol.
Color, Meat
Myoglobm
Oxymyoglobin
+ 0 2 (oxygenation)
(Bright red)
(Purple red)
Fe 2+
Fe 2+
0 2
+ O2
+ 0 2 (oxidized)
Metmyoglobin
0 2 (reduced)
(Brown)
Irradiation + H 2 0 2
Fe 3+
(oxidized)
- - 0 2 (reduced) '
I I
- - - ^ ^ ^ f N i t n c Oxide Metmyoglobin i
]
(Brown)
0 2 (reduced)
T I
Jei*
(Bright pink)
Fe 2+
Nitrosohemochrome
Reduction + Oxidation
(Pink-stable)
Sulfmyoglobin
Cholemyoglobin
(Green)
(Green)
Sulfide + Oxidation
Oxidation
Oxidation
FIGURE 2.C.14
Heme pigments in muscle in relationship to fresh and cured meats (Broken lines indicate reactions and compounds
possible but not definitely proven. Sulfmyoglobin and cholemyoglobin most frequently occur as a result of bacterial
action.)
Source: Kramlich, W. E., Pearson, A. M., and Tauber, F. W. (editors) (1973). Curing. In Processed Meats. AVI
Publishing Co., Westport, Connecticut.
Color, Organic
TABLE 2.C.50
Natural organic coloring matters
Name
Alkanet
Annatto
Source
Caramel
Carotene
Chlorophyll
Plants, carrots
Plant leaves
Brazilwood
Cochineal
Cocoa red
Fustic
Indigo
Lac
Litmus
Logwood
Madder
Orchil and
cudbear
Persian berries
Quercitron
Safflower
Saffron
Turmeric
Color
Color Principle
Alkannin
Bixin (main color)
Orellin (minor color)
Brazilin
High molecular weight
carbohydrate
ot, ($, y, and K carotene
Chlorophyll a (62% of
color)
Chlorophyll 0 (23% of
color)
Xanthophyll (10% of color)
Carotene (5% of color)
Carminic acid
Cacaonin
Morin (main color)
Maclurin (minor color)
Indigo tin
Laccaic acid
Azolitmin
Haematoxylin
Red
Yellow
Yellow
Reddish-orange
Reddish-brown
Yellow
Greenish-blue
Green
Yellow
Yellow
Red
Red
Yellow
Yellow
Blue
Red
Red
Red-brown
Red
Orecin
Rhamnetin
Red
Quercetin
Yellow
Carthamin
Red
Crocetin
Yellow
Curcumin
Yellow
Yellow
Yellow
Source: Roe, F. J. C. (1970). Metabolic Aspects of Food Safety. Blackwell Scientific Publications, Osney Media,
Oxford, England.
Use Limitation1
For use in chicken feed to enhance the yellow color of
chicken skin and eggs
Not to exceed 15 mg/lb, or pint, of food
Not to exceed 30 mg/lb, or pint, of food
Vegetable juice
'Unless otherwise indicated, the color may be used for the coloring of food generally in amounts consistent with
good manufacturing practice.
Source: Anon. (1971). Food Colors. Food and Nutrition Board, National Academy of SciencesNational Research
Council, Washington, D.C.
TABLE 2.C.52
Chemical composition of selected human foods (nutritive value of 100 g, edible portion)
Food
Water, Energy, Protein, Fat,
Food Item
Milk, cream, ice cream, cheese
Milk
Dry whole
Evaporated, unsweetened
Fresh skim
Fresh whole
Cream, ice cream
Cream (20%), sweet or sour
Ice cream, plain
Cheese
Cheddar type
Cottage
Fats, oils
Bacon, medium fat
Butter
Lard, other shortening
Margarine with vitamin A added
Salt pork, fat
Whole, dried
Whole, fresh
Meat, poultry, fish
Beef
Loin steaks (wholesale loin)
Round steak (wholesale
round)
Lamb
Leg roast (wholesale leg)
Sirloin chop (wholesale leg)
Pork
Ham, fresh
Ham, smoked
Pork links, sausage
Poultry
Chicken, roasters
Turkey, medium fat
Fish and shellfish
Cod
Salmon, canned
Dry beans and peas, nuts
Dry beans and peas
Beans, canned, baked
Beans, lima, dry seed
Peas, split
Ascorbic
Vitamin Thia- RiboCarboPhoshydrate, Calcium, phorus, Iron, A Value, min, flavin, Niacin,
Acid,
mg
mg
mg
mg
mg
mg
mg
I.U.
g
Cal
3.5
496
139
35
69
25.8
26.7
38.0
73.7
90.5
87.0
7.0
3.5
3.5
7.9
0.1
3.9
9.9
5.1
4.9
72.5
62.0
208
210
2.9
4.0
20.0
12.3
20.8
39
393
101
23.9
19.2
32.3
626
73 3
90 0
733
781
9.1
0.6
0
0.6
3.9
74.0
593
158
48.2
12.8
57
29 3
67
194
63.7
63.7
230
230
53
42
949
243
118
118
728
195
93
93
0.58
0.17
0.07
0.07
1,400
400
Tr
160
0.30
0.05
0.04
0.04
1.46
0.36
0.18
0.17
0.7
0.2
0.1
0.1
6
1
1
1
97
132
77
104
0.06
0.10
830
54 0
0.03
0.04
0.14
0.19
0.1
0.1
1
Tr
1.7
4.3
873
610
263
0.57
0.46
1,740
82
30
0.04
0.02
0.50
0.29
0.2
0.1
0
0
1.1
0.4
0
0.4
0
13
16
0
2
2
108
16
0
15
42
0.8
0.2
0
0.2
0.6
0.42
0.10
0.01
0
0
0
0
0.18
0.04
2.1
0.1
0
0
0.9
0
0
0
0
0
43.3
11.5
2.6
0.7
187
54
800
210
8.7
2.7
4,450
1,140
0.35
0.12
1.23
0.34
0.2
0.1
0
0
16.9
25
10
182
2.5
0.10
0.13
4.6
19.3
13
11
208
2.9
0.12
0.15
5.2
18.0
18.0
17.5
17.5
0
0
10
10
194
194
2.7
2.7
0
0
0.21
0.21
0.26
0.26
5.9
5.9
0
0
15.2
16.9
10.8
31
35
41.9
340
384
446
44.8
0
0.3
0
9
10
6
164
182
116
2.3
2.5
1.6
0
0
0
0.96
0.78
0.22
0.19
0.19
0.15
4.1
3.8
2.3
0
0
0
66.0
58.3
194
262
20.2
20.1
12.6
20.2
0
0
16
23
218
320
1.9
3.8
0.11
0.12
0.18
0.19
8.6
7.9
82.6
67.4
70
169
16.5
20.6
0.4
9.6
0
0
18
67
189
286
0.9
1.3
0
80
0.04
0.03
0.05
0.18
2.3
6.5
2
0
71.0
12.6
10.0
117
341
354
5.7
20.7
24.5
2.0
1.3
1.0
19.0
61.6
61.7
40
68
73
154
381
397
3.4
7.5
6.0
70
0
37 0
0.05
0.60
0.87
0.05
0.24
0.29
0.8
2.1
3.9
4
2
2
74.0
10
15.5
0
15.5
8
2
0.8
65
81
100
81
85
4.0
Tr
3,300
0
1,980
Tr
Tr
(Continued)
O
O
I
o
EL
O
&
CO
CO
TABLE 2.C.52
(Continued)
CD
Food
Water, Energy, Protein, Fat,
Food Item
Cal
619
600
26.1
26.9
47.8
44.2
21.0
23.6
74
74
39 3
393
1.9
1.9
0
0
0.20
0.30
0.16
0.16
16.2
16.2
0
0
93.0
88.9
87.6
88.2
73.9
96.1
94.8
87.5
74.3
77.8
92.7
68.5
94.1
90.9
26
42
46
45
108
14
18
49
101
85
25
125
23
35
2.2
2.4
1.6
1.2
3.7
.7
1.2
1.4
6.7
2.0
2.3
1.8
1.0
1.1
0.2
0.2
0.1
0.3
1.2
0.1
0.2
0.2
0.4
0.1
0.3
0.7
0.3
0.2
3.9
7.7
9.6
9.3
21
65
27
39
9
10
22
32
22
11
81
30
11
40
62
44
43
37
120
21
25
44
122
56
55
49
27
34
0.9
1.1
1.0
0.8
0.5
0.3
0.5
0.5
1.9
0.7
3.0
0.7
0.6
0.5
1,000
Tr
0.16
0.08
0.03
0.07
0.15
0.04
0.06
0.03
0.36
0.11
0.12
0.10
0.06
0.06
0.17
0.10
0.05
0.06
0.14
0.09
0.07
0.02
0.18
0.04
0.24
0.06
0.04
0.06
1.2
0.6
0.4
0.5
1.4
0.2
0.2
0.1
2.1
1.2
0.7
0.7
0.6
0.5
33
19
10
6
12
8
8
9
26
17
59
22
23
28
84.1
74.8
90.0
88.8
89.3
87.2
86.9
94.9
64
99
41
44
44
50
51
18
0.3
1.2
0.8
0.5
0.9
0.9
0.5
0.5
0.4
0.2
0.6
0.2
0.6
0.2
0.1
0.1
10
28
27
18
10
23
22
25
0.3
0.6
0.8
0.3
0.1
0.4
0.6
0.5
90
430
60
Tr
0
190
880
30
0.04
0.09
0.03
0.04
0.04
0.08
0.02
0.01
0.002
0.06
0.07
0.02
3.8
6
8
28
17
14
33
8
51
0.2
0.6
0.3
0.2
0.1
0.2
0.9
0.1
5
10
60
40
45
42
8
9
355
355
360
10.8
10.8
13.0
0.9
0.9
2.0
75.9
75.9
72.4
19
19
38
93
93
385
0.7
2.9
3.8
0
0
0
0.07
0.44
0.56
0.03
0.26
0.12
0.8
3.5
5.6
0
0
0
9.3
8.3
7.7
359
396
369
7.9
14.2
10.4
0.7
7.4
1.4
80.3
68.2
78.7
10
54
38
56
365
385
1.0
5.2
3.8
0
0
0
0.16
0.55
0.20
0.08
0.14
0.14
1.6
1.1
4.2
0
0
0
11.4
11
357
360
8.5
13
0.8
1.4
78.9
73.9
11
22
70
144
1.0
1.2
0
0
0.15
0.13
0.05
0.08
0.9
2.1
0
0
20
0.5
319
398
0.3
0
0
0
79.5
99.5
5
0
16
0
0.9
0.1
0
0
Tr
0
0.04
0.2
0
4
0
4.3
7.0
329
348
9.0
18.8
106
2.7
18.2
9.69
0.39
5.45
2.3
1,893
0
0
Tr
1.6
31.0
37.4
709
46.1
0
0
12
12
11
20.5
2.7
2.9
10.3
17.7
19.1
3.2
27.9
4.0
7.1
14.9
23
8.1
10.1
8.7
11.2
12.0
630
20
12,000
390
0
540
50
680
20
9,420
7,700
1,100
Tr
0.03
0.05
Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John Wiley & Sons, New York.
36.2
GO
|^
a.
f^"<s
>!*
<~
<*
o
0
p
o
*S
srti
1.7
2.6
en
>*
iod Comj
ion
Nuts
Peanut butter
Peanuts, roasted
Fresh vegetables
Asparagus
Beans, snap
Beets
Carrots
Corn, sweet, white, or yellow
Cucumbers
Lettuce, headed
Onions, mature
Peas, green
Potatoes
Spinach
Sweet potatoes
Tomatoes
Turnips
Fresh fruit
Apples
Bananas
Strawberries
Grapefruit
Lemons
Oranges
Peaches
Rhubarb
Grain products
Flour
Wheat, patent
Wheat, patent, enriched
Whole wheat
Breakfast cereals
Corn flakes
Oatmeal
Shredded wheat
Other cereals
Hominy
Macaroni, spaghetti
Sugars, sweets
Honey
Sugar, granulated or powdered
Miscellaneous
Cocoa
Yeast, dried, brewers'
re
B
o
a
re
&
sa
o
CO
1
9
TABLE 2.C.53
Typical analyses of concentrated milks and dried products
Milk Products
Concentrated
Evaporated milk
Sweetened condensed,
whole
Plain condensed skim
Sweetened condensed
skim
Condensed buttermilk
(acid)
Condensed skim (acid)
Condensed whey
Sweetened condensed
whey
Dried
Whole milk
Skim (conventional)
Skim (instant)
Buttermilk (sweet)
Buttermilk (acid)
Malted milk
Cream
Whey (sweet) Cheddar
Whey (acid) cottage
Casein (commercial)
Casein (co-precipitate)
Carbohydrate
Lactose Sucrose
Ash
Calcium
Phosphorus
1.6
0.252
0.205
44.3
0
1.8
2.3
0.262
0.250
0.206
0.200
16.3
42.0
2.3
0.300
0.230
72.0
72.0
48.1
12.0
9.43
38.5
0
0
0
2.2
2.13
4.0
1.7
24.0
28.5
38.0
2.8
27.5
0.8
0.7
5.3
5.7
8.3
65.0
0.9
0
0.2
1.5
2.0
3.0
4.0
2.8
4.8
2.6
0.8
4.5
3.2
7.0
4.0
38.2
52.3
51.6
50.0
38.8
20.0
18.0
73.5
66.5
0
1.0
0
0
0
0
0
50.5"
0
0
0
0
0
5.9
8.0
7.9
7.6
7.4
3.6
2.91
8.0
10.2
3.8
105
Protein
Fat
Moisture
7.0
7.9
73.8
9.7
8.1
10.0
8.7
0.3
27.1
73.0
11.4
14.7
10.0
0.3
28.4
9.9
10.19
7.0
1.5
0.17
2.4
5.0
26.4
35.9
35.8
34.3
37.6
14.7
13.4
12.9
13.0
88.5
83.0
Lactic
acid
a
if
5.7
6.08
2.4
0.909
1.308
1.293
1.248
0.708
1.016
1.005
0.970
0.288
0.380
0.646
1.44
0.589
1.17
0
0
0
0
5.7
0
0
2.3
8.6
2
B
ft
2.5
Source: Hargrove, R. E., and Alford, J. A. (1974). Composition of milk products. In Fundamentals of Dairy Chemistry, 2d Edition. B. H.
Webb, A. H. Johnson, and J. A. Alford (editors). AVI Publishing Co., Westport, Connecticut.
Moles
per
liter
Grams
per
liter
60.05
60.05
17.4
6.27
1045
376
butyric acid
88.1
10.3
formic acid
46.02
hydriodic acid
127.9
Percent
by
weight
Specific
gravity
99.5
36
1.05
1.045
912
95
0.96
23.4
5.75
1080
264
90
25
1.20
1.06
7.57
5.51
0.86
969
705
110
57
47
10
1.70
1.50
1.1
8.89
6.82
720
552
48
40
1.50
1.38
hydrobromic acid
80.92
hydrochloric acid
36.5
11.6
2.9
424
105
36
10
1.18
1.05
hydrocyanic acid
27.03
25
0.74
676
19.9
97
2
0.697
0.996
hydrofluoric acid
20.01
32.1
28.8
642
578
55
50
1.167
1.155
hydrofluosilicic acid
144.1
2.65
382
30
1.27
hypophosphorous
acid
66.0
9.47
5.14
1.57
625
339
104
50
30
10
1.25
1.13
1.04
lactic acid
90.1
11.3
1020
85
1.2
nitric acid
63.02
15.99
14.9
13.3
1008
938
837
71
67
61
1.42
1.40
1.37
perchloric acid
100.5
11.65
9.2
1172
923
70
60
1.67
1.54
phosphoric acid
98
14.7
1445
85
1.70
sulfuric acid
98.1
18.0
1766
96
1.84
sulfurous acid
82.1
61.2
1.02
ammonia water
17.0
14.8
252
28
0.898
potassium
hydroxide
56.1
13.5
1.94
757
109
50
10
1.52
1.09
0.74
sodium carbonate
106.0
1.04
110
10
1.10
sodium hydroxide
40.0
19.1
2.75
763
111
50
10
1.53
1.11
Source: The Merck Index, 8th Edition. (1968) Merck & Co., Rahway, New
Jersey.
Condensed-Milk Dressing
TABLE 2.C.55
% cup sweetened milk
% cup oil
% cup vinegar plus 1 tbsp
lemon juice or 5 tbsp
vinegar
Procedure
Mix the ingredients and stir until the milk is throughly
thickened. Refrigerate.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad dressings.
Univ. Missouri Agric. Expt. Sta. Bull. 631.
Water
Ash
Fat
Albumin-globulin
Mucoid
Elastin
Collagen
Extractives
Tendon of
Achilles
Ligamentum
Nuchae
62.87
0.47
1.04
0.22
1.28
1.63
31.59
0.90
57.57
0.47
1.12
0.62
0.53
31.67
7.23
0.80
CO
00
Nar
Collagen
Tropocollagen
Elastin
Shap
Size
Rod, coiled
Polymer of
coil of three
tropocol
helices
lagen
wound
together
Molecular
Weight
Indefinite
Rod, three
2800 A long,
chains, each
14 A
left-handed
diameter
helix, three
wound
together in
righthanded
superhelix
300,000350,000
Cross-linked
threedimensional
gel
Indefinite
Foo
TABLE 2.C.57
Description of tissue proteins
Distinctive Composition
<^
3
0
09
09
s
o
2
C
O
M*
^^
M
0
3
?0
a
09
ft
Very low in amino acids with
hydrophilic side chains, small
amount of hydroxyproline.
Cross-linked by desmocine and
isodesmocine.
Reticulin
Ground substance:
Protein, polysaccharides,
glyooprotein,
and the like
Complexed
charides.
Source: Paul, P. C , and Palmer, H. H. (1972). Food Theory and Applications. John Wiley & Sons, New York.
with
mucopolysac
a
S3
Constants, Fundamental
TABLE 2.C.58
Name
Avogadro's number
Base of natural logarithm
Curie
Electron charge
Energy equivalent of
electron mass
Faraday's constant
Gravitational acceleration
Mass, alpha particle
Mass, electron
Mass, H atom
Mass, neutron
Mass, proton
Mass unit
Microcurie
Micromicrocurie
Millicurie
Pi
Planck's constant
Rad
Roentgen
Rem
Rutherford
Value
23
Source: Wang, Y. (editor) (1969). Handbook of Radioactive Nuclides. CRC Press, Cleveland.
Reproduced with permission of CRC Press.
959
Cooked Dressing
TABLE 2.C.59
Ingredients
2 tbsp fat
2V3 tbsp flour
2V3 tbsp sugar
l
h cup water
V2 cup milk
legg
% tsp salt
% tsp dry mustard
% tsp paprika
3 tbsp vinegar
Procedure
Melt the fat in the top of the double boiler. Add the
flour, and mix. Add the milk and water and cook in
the double boiler for 10 min. Beat egg. Add to the starch
mixture and cook until thickened. Remove from heat.
Add spices and vinegar. Refrigerate.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad
dressings. Univ. Missouri Agric. Expt. Sta. Bull. 631.
Approx.
Time Per
Pound
Approx.
Total
Cooking
Time
Pounds
Minutes
Hours
Large
12 to 16
20
Small
10 to 12
25
5 to 8
30
5 to 8
20-25
Cut
Smoked ham
(country cured)
Half
Smoked ham
Shank or rump half
Smoked arm picnic
5 to 8
45
shoulder
4 to 6
40-50
V* o 1
2 ' / , to 3'/ 2
2'/j to 3'/ 2
2 to 3
1 ' / , to 2
Corn
Tassel
Stem
Adventitious roots
Main roots
FIGURE 2.C.15
Nomenclature of a corn stalk
Source: Mittleider, J. R., and Nelson, A. N. (1970). Food for Everyone. Extension Division, Loma Linda University,
California.
Normal
Opaque-2
Lysine
Tryptophan
Histidine
Arginine
Aspartic acid
Glutamic acid
Threonine
Serine
Proline
Glycine
Alanine
Valine
Cystine
Methionine
Isoleucine
Leucine
Tyrosine
Phenylalanine
3.0
0.7
2.6
4.9
9.2
4.8
1.3
3.3
8.5
22.6
4.1
5.6
9.6
4.7
9.2
5.7
1.7
1.3
4.2
14.6
5.2
5.8
Percent
9.0
10.8
17.5
4.0
4.8
7.6
4.8
6.6
5.1
1.7
2.1
3.4
9.1
4.0
4.5
Protein
11.6
Corn Herbicides
TABLE 2.C.62
Common and chemical names of herbicides used to control weeds in corn
Common name
or designation
Alachlor
Atrazine
Butylate
Dicamba
Linuron
Paraquat
Propachlor
Simazine
2,4-D
Ametryne
Cyanazine
Chemical name
2-chloro-2',6'-diethyl-2V- (methoxymethyl) -acetanilide
2-chloro-4- (ethylamino) -6- (isopropylamino) -s-triazine
S-ethyl diisobutylthiocarbamate
3,6-dichloro-o-anisic acid
3-(3,4-dichlorophenyl)-l-methoxy-l-methylurea
l,l'-dimethyl-4,4'-bipyridinium ion
2-chloro-iV-isopropylacetanilide
2-chloro-4,6-bis (ethylamino) -s-triazine
2,4-dichlorophenoxy acetic acid
2-(ethylamino)-4-(isopropylamino)-6-(methylthio)-s-triazine
2- [ [4-chloro-6- (ethylamino) -s-triazin-2-yl]amino] -2
methylpropionitrile
Chlorobromuron .. 3-(4-bromo-3-chlorophenyl)-l-methoxy-l-methylurea
Corn Kernel
HULL
EPIDERMIS
MESOCARP
CROSS CELLS
TUBE CELLS
SEED COAT (TEST)
ALEURONE LAYER
HORNY ENDOSPERM
FLOURY ENDOSPERM
CELLS FILLED WITH
STARCH GRANULES
IN PROTEIN MATRIX
WALLS OF CELLS
SCUTELLUM
PLUMULE OR
RUDIMENTARY
SHOOT 8 LEAVES
T I P CAP
RADICLE OR
PRIMARY ROOT
FIGURE 2.C.16
Cross section of a corn kernel
Source: Brooker, D. B., Bakker-Arkema, F. W., and Hall, C. W. (editors) (1974). Principles of grain drying. In
Drying Cereal Grains. AVI Publishing Co., Westport, Connecticut.
Low
PROTEIN
PROTEIN
Protein
Oil
Carbohydrate
(by ilif.)
Oil
%
Carbohydrate
<by dif)
%
0.91
0.82
7.4
5.0
1.2
0.9
90.6
93.3
1.2
5.5
0.8
3.3
0.9
2.7
0.3
1.2
13
G.O
0.92
0.18
19.2
8.1
4.0
0.2
75.9
91.5
11.6
37.1
8.0
5.0
22 f.
30.5
111
1.4
in.4
40.1.'
0.31
10.5
6.8
19.9
0.2
36.5
92.8
33.1
35.0
9.6
8.0
74.9
24 0
19.3
1.9
84.0
38 3
3*
1.4
1.3
9.3
4.2
85.1
84.6
100.0
100.0
100.0
99.9
ino.o
1.87
1.10
4.6
3.8
2.0
0.8
91.5
94.3
16
6.1
1.8
3.9
0.6
1.8
0.6
0.9
1.8
7.1
1.74
0.21
4.6
0.2
69.1
88.6
13.3
44.9
13.5
5.5
25.9
39.0
12.3
2.0
11.4
49.3
0.8
33.7
90.5
36.7
22.2
11.9
5.9
69.5
14.2
18.4
3.7
80.5
24.9
5.4
5.4
5.0
80.1
80.7
100.0
1C0.1 ,
99.9
100.0
99.9
EAR
Hulls
Endosperm
" Horny gluten " . .
" Horny starch " . .
" Crown starch " and
" tip starch " . . .
8.
Ash
Protein
(NX 6.25)
%
Ash
%
1.
% by
weight
of whole
grain
99
EAR:
Hulls
.
. . .
Endosperm
" Horny gluten " . .
" Horny starch " . .
" Crown starch " and
"tip starch" . .
Oerm
0.46
10.0
24.6
11.0
8.1
19.6
1.7
1.7
12.8
12.6
NOTE: Results obtained from fractions separated by hand from single ears of low-protein (9.3%) and high-protein
(12.8%) maize.
Source: Maize and maize diets. FAO Nutritional Studies 9. FAO, United Nations, Rome.
<*
25
COB
50
75
DAYS AFTER EMERGENCE
100
FIGURE 2.C.17
Dry-matter increase and nutrient uptake in developing corn plant.
Source: USDA (1975). Corn production. USDA Agriculture Handbook 322.
o
o
a
a
o
B
o
ft
en
"8
3
M
o
EL
O
FIGURE 2.C.18
Corn acreage in the United States, 1969 (U.S. Bureau of Census). Corn Belt includes area where dots are thickest, extending from Ohio to
Nebraska and from southern Minnesota to northern Missouri.
Source: USDA (1975). Corn production. USDA Agricultural Handbook 322.
Sugar
(tbsp)
Starchy Agent
(tbsp)
Product
Plain blanc mange
Chocolate blanc mange
1 milk
1 milk
IV2-2 cornstarch
1V2-2 cornstarch
2
3
1 milk
iy2-2 cornstarch
1 milk
IV2-2 cornstarch
1 milk
IV2-2V2 cornstarch
1 milk
1V2-2 cornstarch
1 milk
1 /2-2 cornstarch
1 milk
IV2-2 cornstarch
2 maple.
sugar
Fruit tapioca
1 fruit juice
and water
1 milk
Indian pudding
2-2 V2 minute
tapioca
1 cornmeal
Other Ingredients
V2 tsp vanilla
V2 sq chocolate
% tsp vanilla
1 stiffly beaten egg white
V2 sq chocolate
% tsp vanilla
V2 tsp vanilla
V2-1 cup shredded
coconut
% cup dates, pineapple,
bananas, cherries,
prunes, or other
desired fruit
V2 tsp vanilla
%-lh cup chopped nuts
V2 tsp vanilla
2 tbsp caramel syrup
1V2-2
% tsp ginger
mo
lasses
Source: Justin, M. M., Rust, L. 0., and Vail, G. E. Foods, Revised Edition. Houghton Mifflin Co., Boston.
Correlation Significance
TABLE 2.C.65
Values of the correlation coeflBcient for different levels of significance
P = .1
.05
.02
5
6
7
8
9
10
.98769
.90000
.8054
.7293
.6694
.6215
.5822
.5494
.5214
.4973
.996917
.95000
.8783
.8114
.7545
.7067
.6664
.6319
.6021
.5760
.9995066
.98000
.93433
.8822
.8329
.7887
.7498
.7155
.6851
.6581
.9998766
.990000
.95873
.91720
.8745
.8343
.7977
.7646
.7348
.7079
11
12
13
14
15
16
.4762
.4575
.4409
.4259
.4124
.4000
.5529
.5324
.5139
.4973
.4821
.4683
.6339
.6120
.5923
.5742
.5577
.5425
.6835
.6614
.6411
.6226
.6055
.5897
n
1
2
3
4
.01
P = .1
17
18
19
20
.3887
.3783
.3687
.3598
.3233
.2960
.2746
.2573
.2428
.2306
.2108
.1954
.1829
.1726
.1638
25
30
35
40
45
50
60
70
80
90
100
.05
.4555
.4438
.4329
.4227
.3809
.3494
.3246
.3044
.2875
.2732
.2500
.2319
.2172
.2050
.1946
.02
.01
.5285
.5155
.5034
.4921
.4451
.4093
.3810
.3578
.3384
.3218
.2948
.2737
.2565
.2422
.2301
.5751
.5614
.5487
.5368
.4869
.4487
.4182
.3932
.3721
.3541
.3248
.3017
.2830
.2673
.2540
For a total correlation, n is 2 less than the number of pairs in the sample; for a partial correlation, the number of
eliminated variates also should be subtracted.
Source: Fisher, R. A. (1972). Statistical Methods for Research Workers, 14th Edition. Hafner Press, New York.
Market creams
Half and half
Light cream
Whipping, light
Whipping, heavy
Plastic
Butter, butter oil, ghee
Butter
Butter oil
Ghee
Frozen desserts
Ice cream
Ice cream, low fat
Ice cream, high fat
Ice milk
Sherbet
Phosphorus
Moisture
Protein
Fa t
Lactose
Ash
Calcium
80.0
73.0
62.9
57.3
18.2
3.1
2.9
2.5
2.2
0.7
11.6
19.3
30.5
36.8
80.0
4.5
4.2
3.6
3.2
1.0
0.7
0.6
0.5
0.5
0.1
0.10
0.10
0.08
0.07
0.03
0.08
0.08
0.06
0.05
0.02
16.5
0.6
0.3
0.1
80.5
99.5
99.8
0.4
0.0
0.0
2.5
0.0
0.0
0.02
0.02
62.1
63.2
62.8
66.7
67.0
4.0
4.5
2.6
12.5
10.6
16.1
4.8
0.9
5.1
1.2
20.3bb
20.8
18.0b
22.4b
30.8b
0.8
0.9
0.5
1.0
0.1
0.12
0.15
0.08
0.16
0.02
0.10
0.12
0.06
0.12
0.01
0.2
0.1
"Salt concentration in butter ranges from 0.8-2.3%. The lower value is typical of most European countries, the
higher value of the United States, New Zealand, and Australia.
"Carbohydrate other than lactose added.
Source: Hargrove, R. E., and Alford, J. A. (editors) (1974). Composition of milk products. In Fundamentals of
Dairy Chemistry, 2d Edition. AVI Publishing Co., Westport, Connecticut.
Spacing
Spacing Planting
Cucumber
Muskmelon
Pumpkin
Squash (bush)
Squash (vining)
Gourd
Watermelon
12 *
24-36 2
121
24-36
36-40
24-30
36-40
36-40
24-36 1
72
48-72
60-84
1-1V2
72-96
36
72-96
72-96
72-84
2-3
2-3
2-3
2-3
1-2
1
Single plants.
^ Hills.
Product
Water
(%)
Fat
(%)
Msnf
(%)
Protein
(%)
Carbohydrates
(%)
Ash
(%)
Lactic
Acid
(%)
Buttermilk
sweet cream
90.83
0.55
8.25
3.45
4.40
0.73
0.04
Sour cream
91.3
0.65
8.25
3.40
3.40
0.65
0.60
Cultured cream
90.5
0.10
8.25
3.6
5.1
0.70
0.75
Plain yogurt
89.0
1.70
8.25
3.4
5.2
0.75
0.95
Flavored yogurt
91.0
1.5
8.25
3.2
12.8
0.70
0.95
Cultured sour
cream
74.5
18.0
7.4
2.8
4.1
0.70
0.70
Flavored milk
drink
86.0
2.0
8.25
2.8
8.0
0.65
Coffee creamer
83.0
5.0
12.00
3.5
5.4
0.80
Filled milk
87.0
3.5
8.5
3.5
5.0
0.7
Source/ Arbuckle, W. S. (1973). Dairy products. In Quality Control For The Food
Industry, Vol. 2, 3d Edition. A. Kramer and B. A. Twigg (editors). AVI Publishing Co.,
Westport, Connecticut.
TABLE 2.C.69
*,
^
Organisms
Isolation
Cultivation
Identification
Maintenance
"^{
Actinomycetes, aerobic
Nocardia
Streptomyces
' C T A Media
'Eugonagar
Indole Nitrite Medium
Nutrient Gelatin
'Thiogel" Medium
Carbohydrate Taxo* Discs
" C T A Medium
'Trypticase Agar Base
'Trypticase Soy Agar
Actinomyces Broth
"Anaerobic Agars
'Eugonagar
*Forget-Fredette Agar
"Thioglycollate
Medium-135C
Trypticase Soy Blood Agar
Trypticase Soy Broth
Anaerobic Agar
* C T A Medium
Eugonagar
Eugonbroth
Fluid Thioglycollate Medium
'Thioglycollate Medium-135C
Trypticase Soy Media
Anaerobes, exclusive of
clostridia,
e.g. A. bovis, israelii
Bacteroides
Fusiforms
P. anaerobius
Sphaerophorus
Bacillus
Nutrient Media
Thermoacidurans Agar
Trypticase Soy Media
QC
p-
o
09
A K Agar # 2
Eugonagar and Eugonbroth
Nutrient Media
Trypticase Soy Media
Trypticase Stratifying Agar
2%
Bordetella
Brucella
Biosate Agar +
Crystal Violet
Brucella Media
'Eugonagar
Eugonbroth
'Thioglycollate
Medium-135C
'Trypticase Soy Media
Biosate Agar
Brucella Agar
'Eugonagar
'Eugonbroth
Potato Infusion Agar
'Thioglycollate Medium-135C
'Trypticase Soy Media
C T A Medium
Trypticase Agar Base
Trypticase Soy Agar
2.
so
Litmus Milk
' C T A Medium
Thiogel Medium
'Trypticase Soy Agar
with Fuchsin
with Thionin
Urease Test Agar
'Urease Test Broth
Carbohydrate Taxo Discs
"C T A Medium
(Continued)
Isolation
Cultivation
Identification
Maintenance
Clostridium
Anaerobic Agars
*Clostrisel Agar
Cooked Meat Media
Fluid Thioglycollate
Medium
Forget-Fredette Agar
Reinforced Clostridial
Media
"Thioglycollate
Medium-135C
Trypticase Soy Media
S P S Agar
TSNAgar
"Anaerobic Agars
Eugonagar
Eugonbroth
Fluid Thioglycollate Medium
Thioglycollate Medium-135C
with C a C d
'Trypticase Agar Base
Corynebacterium
Columbia Agar
Loeffler Medium
'Serum Tellurite Agar
Thioglycollate Media
Tinsdale Agar
'Trypticase Soy Media
'Trypticase Tellurite Agar
X T A Media
Indole Nitrite Medium
Thiogel Medium
Tinsdale Agar
Trypticase Agar Base
Carbohydrate and N Taxo
Discs
' C T A Medium
Trypticase Soy Agar
B D G Broth
Buffered Glycerol Saline
'Cary and Blair Transport
Medium
'Desoxycholate Agar
"Desoxycholate Lactose
Agar
E M B Agars
Endo Media
Eugonagar
Eugonbroth
'G N Broth
'MacConkey Agars
S B B A Agar
'Sorbitol Agar
Specimen Preservative
Tergitol Media
"Thioglycollate Media
Transport Media
Trypticase Soy Media
Violet Red Bile Agar
'Blood Agars
'Eugonagar
'Eugonbroth
Extract Media
Infusion Broths
Nutrient Agars
Nutrient Broths
Sanders Media
S B B A Agar
Thioglycollate Media
'Trypticase Soy Media
Eugonagar
Infusion Agars
Nutrient Agar
'Trypticase Agar Base
'Trypticase Soy Agar
Enteric Bacilli
o
o
n
o
B
ft
(Continued)
05
0
Coliforms and
Proteus
Salmonella
and Shlgella
Desulfovibrlo
Eryslpelothrlx
Gram-Positive
Cocci
Isolation
Boric Acid Broth
'Brilliant Green Bile Media
Crystal Violet
Lactose Broth
E C and Eijkman Broths
Formate Ricinoleate Broth
Fuchsin Lactose Broth
H D Broth
"Lactose Broth
*Lauryl Sulfate Broth
MacConkey Broth
*M-Coliform Broth
M-E M B and Endo Broths
M-Endo Agar L E S
M-F C Broth
Purple Lactose Agar
Cultivation
Identification
Phenol Red Media
Phenylalanine Media
Purple Media
Russell Double Sugar Agar
Saccharose Mannitol Agar
Sanders Agar + Taxo Discs
Semisolid Medium of Edwards
and Bruner
Semisolid Medium for Enterics
S I M Medium
'Simmons Citrate Agar
Sorbitol Iron Agar
'Thiogel Medium
Trypticase Agar Base
with taxo Discs
'Trypticase Lactose Iron Agar
' T S I Agar*
'Tryptophane Broth
CO
Maintenance
a
o
S
**
ft
o
o
a-
S i
a. I
f1
o
of.
>G
g f.
8. *
|
C T A Medium
Indole Nitrite Medium
Thiogel Medium
Ammonium Phosphate Agar
C T A Media
'Indole Nitrite Medium
*Thiogel Medium
Litmus and other Milks
Trypticase Soy Media
Urease Test Broth
Carbohydrate Taxo Discs
CT A Medium
' C T A Media
Thioglycollate Medlum-135C
with CaCO,
Trypticase Agar Base
(Continued}
Isolation
Cultivation
Identification
Dlplococcus
Streptococcus
Columbia C N A Agar
'Serum Tellurite Agar
'Streptosel Agar
'Thioglycollate Medium-135C
Trypticase Tellurite Agar
Veal Infusion Media
Enterococci
Staphylococci
Lactobacillus
and Leuconostoc
'Eugonagar
Eugonbroth
M N Trypticase Soy Agar
'Thioqlycollate
Medium-135C
Transport Medium
'Trypticase Soy Agar with
Yeast Hemin Extract
G C Agar with IsoVitaleX
and Hemoglobin
AP T Media
'Eugonagar
' L B S Media
'Orange Serum Agar
Snyder Agar
Tomato Juice Agar
>{
ft
Is5
o
O
w
0-
Nutrient Agar
Nutrient Broth
Eugonagar
Eugonbroth
'Trypticase Soy Media
Baird-Parker Agar
Casein Hydrolysate Broth
Coagulase Mannitol Media
C T A Medium + Mannitol
D Nase Test Agar
Mannitol Salt Agar
Phenol Red Media
Staphylococcus Agar #110
T P E Y Agar
Carbohydrate Taxo Discs
Taxo Discs
^'
C T A Media
1
0
cc
O
13
*CT A Medium
'Trypticase Soy Agar
>perti
Hemophilus
Ammonium Phosphate
Agar
Baird-Parker Agar
Chapman Stone Agar
Cooked Meat Media
'Mannitol Salt Agar
Staphylococcus
Agar #110
Tellurite Glycine Agar
T 'EYAgar
Vogel and Johnson Agar
Maintenance
a
O
\V
3
A PTAgar
A P T Broth
Eugonagar
L Agar
Micro Assay Culture Agar
Micro Inoculum Broth
Orange Serum Agar
Peptonized Milk Agar
Thioglycollate Medium-135C
Tomato Juice Agar
C T A Media
Indole Nitrite Medium
L Agar
Litmus Milk
Purple Milk
Skim Milk
Thiogel Medium
Ulrich Milk
Carbohydrate Taxo Discs
Eugonagar
*L Agar
'Thioglycollate Medium-135C
with CaCOi
^-
ef
(Continued)
Organisms
Leptospira
Usteria
Mycobacterlum
(Continued)
Isolation
Fletcher Medium Base or
Stuart Broth Base with
Leptospira Enrichment
'Biosate Agar
Eugonagar
'Serum Tellurite Agar
'Thioglycollate
Medium-135C
'Trypticase Soy Media
A T S Medium
B Y E Media
'Columbia Agar
'Mycoplasma Broth
'Mycoplasma Agar
"Mycoplasma Enrichment
Broth
Identification
Maintenance
C T A Media
Indole Nitrite Medium
Litmus and other Milks
Simmons Citrate Agar
Thlogel Medium
Trypticase Agar Base
T S 1 Agar
Urease Test Broth
Carbohydrate Taxo Discs
Indole Nitrite Medium
Litmus Milk
9ellers Agar
Simmons Citrate Agar
Thlogel Medium
Urea Agar
Taxo Carbohydrate and
N Taxo Discs
Desoxycholate Lactose
Agar
Levine E M B Agar
MacConkey Agar
Trypticase Soy Agar
Thioglycollate
Medium-135C
Cultivation
A T S Medium
Dubos Media
Lowenstein-Jensen Medium
Middlebrook7H10Agar
Nutrient Agar 1.5%
Petragnani Medium
Petroff Medium
Tarshis Agar
T B Broth Media
Thioglycollate Medium-135C
Dubos Media
'Lowenstein-Jensen Media
with Inhibitors
MacConkey Agar
Middlebrook7H10Agar
T B Broth Media
'Thioglycollate Medlum-135C
'Wayne Sulfatase Agar
B Y E Media
Columbia Agar
CT A Media
Mycoplasma Agar
'Taxo Mycoplasma Discs
CTA Media
A .
to
a
0
g
3*
Pro]
Mima
lure i
TABLE 2.C.69
CD
sod
o
s
-'
s
O
' A T S Medium
'Dorset Medium
Lowenstein-Jensen Medium
Petroff Medium
Tarshis Agar
SL
O
S3
5"
Mycoplasma Media
(Continued)
Isolation
Identification
Maintenance
Nelsserla
Eugonagar
G C Agar with lacVltaleX Enrichment and Hemoglobin
Mueller Hinton Media
'Thayer-Martin
Selective Agar
"Thioglycollate
Medium-135C
Tryptlcase Soy Media
CT A Medium
Carbohydrate and N Taxo
Discs
' C T A Medium
Pasteurella
C T A Medium
Indole Nitrite Medium
Thlogel Medium
T S I Agar
Carbohydrate Taxo Discs
' C T A Medium
Pseudomonas
Eugonagar
Pseudosel Agar
Trypticase Soy Media
Thioglycollate Medium
w/o Dextrose
Trypticase Soy Media
C T A Medium
C T A Medium
Streptobacillus
Cultivation
Thioglycollate
Medium w/o Dextrose
Trypticase Soy Media
Treponema
'Spirolate Broth
Thioglycollate
Medium-135C
Spirolate Broth
Thioglycollate Medium-135C
C T A Media
Indole Nitrite Medium
Thiogel Medium
Vibrio
comma
fetus and bulbulus
Eugonagar
Eugonbroth
Thioglycollate Media
Trypticase Soy Media
C T A Medium
Indole Nitrite Medium
Litmus Milk
Thiogel Medium
Trypticase Lactose Iron Agar
T S I Agar
Viruses
I
o
en
*Thloglycollat9 Medium-135C
C T A Medium
1
I
5
to
(Continued)
CO
CO
ce
3
TABLE 2.C.69 {Continued)
Organism*
Isolation
BiGGY Agar
Brain Heart Infusion Agars
Dextrose Salt Agar
'Eugonagar
(Chocolate) Agar
'Inhibitory Mold Agar
Levine E M B Agar
Littman Media
Malt Media
M-Yeast Media
Mildew Test Agar
*M-Green Yeast and
Mold Broth
M N Trypticase Soy Agar
'Mycophil Media with Low pH
'Mycosel Agar
Orange Serum Agar
'Phytone Yeast Extract Agar
Potato Dextrose Agar
Sabouraud Media
'Serum Tellurite Agar
Sugar-Free Agar
'Thioglycollate Medium-135C
'Trypticase Soy Media
Trypticase Tellurite Agar
WL Nutrient Agar
Wort Media
'Hirsch Charcoal Agar with
Rice Powder and Locke
Solution
Thioglycollate Medium-135C
'Trichosel Broth
Protozoa
Entameba
Trichomonas
Cultivation
A A T C C Mineral Salts Agar
Antifungal Assay Agar
Corn Meal Agar with Dextrose
Czapek Dox Media
Dextrose Agar
Eugonagar
Eugonbroth
Malt Media
Mycophil Agar
Mycophil Broth
Neurospora Culture Agar
Sabouraud Media
Trypticase Soy Media
Wort Media
Identification
Maintenance
Chlamydospore Agar
Corn Meal Agars
CT A Media
Cystine Heart Agar
Levine E M B Agar
Liu-Newton Agar
Mycophil Agar
Mycophil Broth
Rice Extract Agar
'Trypticase Agar Media
Trypticase Soy Broth
Urea Agar
Yeast Carbon Base
Yeast Nitrogen Base
Carbohydrate Taxo Discs
Zein Agar
C T A Medium
Eugonagar
'Mycophil Agar
Sabouraud Agars
Trypticase Agar Base
'Trypticase Soy Agar
o
o
D
O
o
*o
o
CD
"8
S.
3.
a
O
S3
STS Medium
Place of
Origin
County of Ayr,
in southwestern
Scotland.
Color
Light to deep cherry
red, mahogany,
brown , or a
combination of
these colors, with
white, or white
alone. Black or
brindle are
objectionable.
Solid brown varying from very
light to dark.
White markings
are objectionable.
Brown
Swiss
The Alps of
Switzerland.
Guernsey
Isle of
Guernsey.
HolsteinFriesian
Netherlands and
Northern
Germany.
Jersey
Island of
Jersey.
Distinctive Head
Characteristics
Horns are widespread and tend
to curve upward
and outward.
However, there is
a polled strain.
Other Distinguishing
Characteristics
The udders are espe
cially symmetrical
and well attached to
the body. The breed
is noted for its style
and animation, good
feet and legs, and
grazing ability.
Disqualifications
Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers, Danville, Illinois.
975
976
Whole Milk
Evaporated Milk
Condensed (sweetened)
Dry Whole Milk
Malted Milk
Butter
Cream
Dry Cream
Ice Cream and Ice Cream Mix
Dry Ice Cream
Frozen Desserts
Cheese (fat min., all types)
Cheese (partially defatted)
Cheese (cottage, etc.)
Nonfat Dry Milk Solids
Dry Buttermilk Solids
Dry Whey Solids
Separated Condensed (sweetened)
Separated Condensed (plain)
Condensed Buttermilk
Cultured Buttermilk and Chocolate Drinks
Casein (commercial)
Dry Buttermilk
Dry Skim Milk
Dry Whey
Semi-Solid Buttermilk
Liquid Whey
Liquid Separated Milk
Lactose
Condensed Skim Milk (feed)
Partially defatted Dry Milk Solids
Protein
%
Mineral
%
Lactose
%
Fat
%
3.3
7.0
7.5
0.7
1.5
1.5
6.0
1.6
0.2
0.6
2.9
0.9
2.3
0.2
3.4
5.4
1.7
4.5
9.9
3.75
26.5
7.3
0.6
2.9
13.4
3.8
10.5
1.0
24.5
39.0
19.2
36.9
34.0
13.0
8.8
7.3
10.6
3.5
88.5
32.0
35.0
13.0
10.6
0.8
3.3
0.0
11.0
31.2
8.15
8.0
8.0
2.0
1.6
3.3
0.7
3.8
10.0
8.2
9.5
3.3
0.6
0.8
0.0
2.6
7.0
10.5
38.5
9.9
0.4
4.0
18.0
5.3
15.0
1.3
1.8
2.8
4.3
50.75
48.0
73.0
12.7
10.8
13.0
7.9
8.5
26.75
8.25
80.5
20.0
65.0
12.0
27.0
1.5
32.0
15.0
0.8
0.88
46.0
51.0
71.0
13.0
5.8
1.0
0.5
0.3
2.0
2.0
0.2
5.0
0.8
0.5
2.0
4.5
4.8
0.05
0.06
99.5
13.5
45.3
0.0
0.2
4.6
0.0
13.8
Source: Cook, H. L., and Day, G. H. (1967). The Dry Milk Industry. American Dry Milk
Institute, Chicago.
TABLE 2.D.3
Nutritive values of the edible part of dairy products
UTOIENTS IN INOICATEO QUANTITY
SJIU-
riled
H..UII
IC)
Unulyral l t d
Lino
OlfiC
leu
(HI
ID
Carbohydrate
Cdlciun 1
Phuv
phoru
(1)
IK)
(L)
15
Tablespoon
Ounce
16
Provolone
17
Ricotta, rude with
18
Whole milk
19
Part skim milk
20
Romano
21
Swiss
Pasteurized process cheese:
22
American
23
Swiss
1
2
24
25
26
27
28
29
1 oz
1 wedge
28
38
100
115
5.3
5.8
1.9
2.2
115
70
455
6.1
3.7
24.2
2.1
1.3
8.5
1 oz
1 cu in
1 cup
28
17.2
113
1 cup
1 cup
1 cup
1 cup
1 cup
225
210
226
226
145
79
79
79
82
80
235
220
205
165
125
0.2
1
2 Trace
150
147
110
132
0.1
.1
10
9
4
2
1
6.4
6.0
2.8
1.5
.4
2.4
.2
2.2
.2
1.0"
.1
.5
.1
.1 Trace
6
6
8
6
3
135
126
155
138
46
297
277
340
302
151
0.01 0.11
.01 .19
0.3
.2
8.
28
17
111
300
180
1.200
.01
Trace
.03
.11
.06
.42
Trace
Trace
.1
.3
.3
.4
.3
.3
190
177
217
193
47
370
340
160
80
40
.05
.04
.05
.05
.04
.37
.34
.42
.37
.21
.3
.3
.3
.3
.2
Trace
Trace
Trace
Trace
0
.2 Trace 204
.1 Trace 124
1 815
.7
28
26
31
28
25
200
350
1 oz
28
54
100
10
6.2
2.4
.2
23
30
.3
34
400
Trace
.06
Trace
1 oz
1 oz
28
28
48
49
90
80
6
8
7
5
4.4
3.1
1.7
1.2
.2
.1
1
1
163
207
117
149
.1
.1
21
27
260
180
Trace
.01
.08
.10
Trace
Trace
0
0
100
5
28
28
18
18
18
41
455
25
130
100
42
2
12
7
30
2
9
8
19.1
1.0
5.4
4.8
7.7
.4
2.2
1.7
.3
Trace
.1
.1
4
Trace
1
1
1,376
69
390
214
807
1.0
40 Trace
.3
229
141
.1
107
5
30
39
700
40
200
230
.05
Trace
.01
.01
.39
.02
.11
.09
.3
Trace
.1
Trace
0
0
0
0
246
246
28
28
72
74
31
37
428
340
110
105
28
28
9
8
32
19
8
8
20.4
12.1
7.1
4.7
.7
.5
.2
389
.9
449
1.1
215
171 Trace
31
1,210
1,060
160
240
.03
.05
1.7
509
669
302
272
257
308
5.0
7
13
1
1
.01
.48
.46
.11
.10
.3
.2
Trace
Trace
0
0
0
0
1 oz
1 oz
28
28
1 oz
28
39
42
43
105
95
95
6
7
6
9
7
7
5.6
4.5
4.4
2.1
1.7
1.7
.2
.1
.T
Trace
1
2
174
219
163
211
216
130
.1
.2
.2
46
61
79
340
230
260
.01
Trace
.01
.10
.08
.13
Trace
Trace
Trace
0
0
0
1 oz
28
1!19
202
.12
Trace
254
16
231
14
230
.2
14 Trace
192
.1
12 Trace
.36
.02
.36
.02
.2
Trace
.1
Trace
1 cup
1 tbsp
1 oz
1 oz
1 cup
1 cup
1 oz
1 oz
1 cup
1 tbsp
1 cup
1 tbsp
242
15
240
15
81
81
74
74
315
20
470
30
7
Trace
6
Trace
28
2
46
3
17.3
1.1
28.8
1.8
7.0
.4
11.7
.7
.6
Trace
1.0
.1
10
1
9
1
314
19
292
18
260
20
1 .730
110
.08
.01
.08
Trace
2
Trace
2
Trace
(Continued)
9
8
2.
89
O
CD
30
31
32
33
34
35
36
37
42
43
44
(G)
0.1
Trace
.1
Trace
Trace
Trace
.1
Trace
231
15
179
11
88
4
331
17
2.690
2.690
170
3,500
220
550
30
1.820
90
.1
157
10 Trace
397
.1
8 Trace
467
29
763
16
220
'10
'190
'Trace
0
0
0
0
1.0
.2
.1 Trace
.6
.1
.1
17
5
6
1 Trace Trace Trace
13 72
69 Trace
14
1
121
650
'30
'290
0
0
Trace Trace
.4
Trace Trace
1.4
1
16 13.2
.2
.1 Trace
Trace
1 .8
4.4
1.1
8
39 31.2
4
3 Trace
1
4
13 Trace
11
1 Trace
1 Trace
.1
11 266 205
6
13
1
380
'10
'330
'20
'20
239
15
238
15
60
3
230
12
64
64
58
58
61
61
71
71
700
45
820
80
155
10
495
25
5
Trace
5
Trace
2
Trace
7
Trace
74 46.2
5 2.9
8 54.8
6 3.5
13 8.3
1
.4
48 30.0
3 1.6
245
15
94
2
77
77
2
2
335
20
515
10
2
Trace
5
Trace
24 22.8
1 1.4
33 30.6
1
.7
75
4
80
240
15
150
1
Trace
3
19 16.3
1
.9
10 8.5
4
70
4
235
10
185
10
415
12
75
20
(HI
1.6
Trace
18.3
1.5
7
1.1
.1 Trace
2.0
22.2
7
1.4
.1 Trace
7
3.4
.3
.2 Trace Trace
12.1
1.1
10
.6
.1
1
.3 Trace
Trace
0
.9 Trace
Trace
0
166
10
154
10
61
3
268
14
28 23
2
1
52 21
1 Trace
.2
146
9
149
9
54
3
195
10
0.06 0.30
Trace
.02
.05
.26
Trace
.02
.04
.02
Trace Trace
.08
.34
Trace
.02
0
0
'.16
'Trace
0.1
Trace Trace
.1
1
Trace Trace
Trace
0
Trace
0
.2
2
Trace Trace
0
0
0
0
.02
.09
0
0
Trace
Trace
0
0
.09
Trace
0
0
.38
Trace
0
0
.2
Trace
0
0
2
.02
Trace
Trace
10 Trace
Milk:
Fluid:
51
No milk solids added
Milk solids added:
52
Label claim less than
10 g of protein per
cup.
1 cup
244
88
150
5.1
2.1
.2
11
291
228
370
'310
.09
.40
.2
1 cup
244
89
120
2.9
1.2
.1
12
297 232
377
500
.10
.40
.2
1 cup
245
89
125
2.9
1.2
.1
12
313 245
397
500
.10
.42
.2
53
1 cup
246
88
135
10
3.0
1.2
.1
14
352 276
54
55
56
1 cup
1 cup
1 cup
244
90
100
1.6
.7
.1
12
300
235
.1
381
500
.10
.41
.2
245
90
105
1.5
.6
.1
12
313
245
.1
397
500
.10
.42
.2
246
89
120
10
1.8
.7
.1
14
349
273
.1
444
500
.11
.47
.2
.3
8 Trace
Trace
12 302 247
85
91
1 cup
245
'Vitamin A value is largely from beta-carotene used for coloring. Riboflavin value for items 40-41 apply to product with added riboflavin.
'Applies to product without added vitamin A. With added vitamin A, value is 500 International Units C . U . ) .
57
(Continued)
1.
Lowfat (1%):
cup
fied).
Nonfat (skim):
|I
A
09
, and
49
(F]
ion
45
46
47
48
(E)
Pro
38
39
40
41
(Bl
Whipping, unwhipped (volume
about double when whipped):
Light
1 cup
1 tbsp
1 cup
Heavy
1 tbsp
Whipped topping, (pressurized)- 1 cup
1 tbsp
1 cup
Cream, sour
1 tbsp
Cream products. Imitation (made
with vegetable fat):
Sweet:
Creamers:
Liquid (frozen)
1 cup
1 tbsp
Powdered
1 cup
1 tsp
Whipped topping:
Frozen
1 cup
1 tbsp
Powdered, made with whole
1 cup
milk.
1 tbsp
Pressurized
1 cup1 tbsp
Sour dressing (Imitation sour
1 cup
cream) made with nonfat dry
milk.
1 tbsp
Ice cream. See Milk desserts,
Cirbohydrjle
Calciumi
Phot'
phoru
(1)
(K)
(L)
Milk-Continued
Fluid-Continued
Nonfat (skim)-Continued ,
Milk solids added:
Label claim less than
10 g of protein per
cup.
Label claim 10 or more
grams of protein per
cup (protein f o r t i fied).
Buttermilk
Canned:
Evaporated, unsweetened:
Whole milk
Skim milk
Sweetened, condensed
Dried:
Buttermilk
Nonfat instant:
Envelope,
net wt., 3.2 oz5Cup7
Hi Ik beverages:
Chocolate milk (commercial):
Regular
Lowfat (21)
Lowfat (IX)
Eggnog (commercial)
Halted milk, home-prepared with
1 cup of whole milk and 2
to 3 heaping tsp of malted
milk powder (about 3/4 oz):
Chocolate
Natural
1 cup--
a,
1 cup
1 cup
1 cup
1 cup
1 cup-
245
90
90
0.4
0-1 Trace
12
316
255
0.1
418
500
246
89
100
10
.1
.1 Trace
14
352
275
.1
446
500
.11
245
90
100
1.3
.5 Trace
12
285
219
.1
371
>80
.08
340
200
980
11.6
.3
16.8
5.3 0.4
.1 Trace
.7
6.7
25
29
166
657
738
868
510
497
775
.5 764
'610
.7 845
"1,000
.6 1.136 '1,000
252
255
306
4.3
1 cup
325
245
1 envelope
1 cup
1 cup
1 cup
1 cup
1 cup
Shakes, thick:'
Chocolate, container, net wt., 1 container
10.6 oz.
Vanilla, container, net wt., 1 container
11 oz.
Hi Ik desserts, frozen:
Ice cream:
Regular (about 11% fat):
Hardened
1/2 gal
1 cup
3-fl oz container
Soft serve (frozen custard) 1 cup
Rich (about 16J fat),
" 1/2 gal
hardened.
1 cup
Ice milk:
Hardened (about 4.3J f a t ) - 1/2 gal
1 cup
250
250
250
254
82
84
85
74
210
180
160
340
32
1
24 Trace
1.7
.1 Trace
.1 Trace
5.3
8
5 3.1
3 1.5
19 11.3
59 1.421 1,119
.4 1,910
47 1.120
35 837
896
670
.3 1.552 '2.160
.2 1.160 '1,610
280
284
287
330
251
254
257
278
.6
.6
.6
.5
1.3
.7
5.0
417
422
426
420
0.10 0.43
.48
.38
.12 .80
.11
.79
.28 1.27
.38
.28
300
500
500
890
.09
.10
.10
.09
0.2
.2
.1
.5
.4
.6
5
3
8
.3
.3
.2
.3
2
2
2
4
265
81
235
5.5
29
304
265
.5
500
330
.14
.43
.7
265
81
235
11
10
6.0
27
347
307
.3
529
380
.20
.54
1.3
300
72
355
5.0
2.0
.2
63
396
378
.9
672
260
.14
.67
.4
313
74
350
12
5.9
2.4
.2
56
457
361
.3
572
360
.09
.61
.5
61
61
61
60
59
2,155
270
100
375
2,805
38
5
2
7
33
115
14
5
23
190
71.3
8.9
3.4
13.5
118.3
28.8
3.6
1.4
5.9
47.8
2 .6
.3
.1
.6
4 .3
4,340
540
200
790
7,200
.42
.05
.02
.08
.36
2.63
.33
.12
.45
2.27
1.1
.1
.1
.2
.9
6
1
Trace
1
5
148
59
350
24
14.7
6.0
.5
221
900
.04
.28
.1
1.048
131
69
69
1,470
185
41
5
45
6
28.1
3.5
11.3
1.4
1.0
.1
1.5 2,117
.1 265
1,710
210
.61
.08
2.78
.35
.9
.1
6
1
1,064
133
50
173
1,188
151
115
.1
o
3
1.59
1.19
.41
.42
.40
.48
8"
(Continued)
1
a.
t
B
2.
Co
O
3.3 (Continued)
CO
QO
O
(B)
83
84
85
86
1 cup
1/2 gal
1 cup
175
1,542
193
70
225
66 2,160
66
270
8
17
2
5
31
4
2.9
19.0
2.4
1.2
7
1.0
0.1
1
38
469
59
15
6.8
5.4
.7
29
297 310
1.1
12 7.6
lo' 6.2
8
4.1
3.3
2.5
2.5
ft
.3
.2
.5
67
41
28
2.6
2.2
.2
.3
59
63
1 cup
265
77
305
14
1 cup
1 cup
1 cup
260
255
165
66
76
72
385
285
220
8
9
8
1 cup
1 cup
260
260
70
69
320
325
9
8
180
1,480
190
0.12
26
03
0.54
.71
.09
0.2
1.0
.1
31
387
930
.11
.50
.3
'
M
V
W
250 255
1.3
298 232 Trace
173 180
.7
445
352
223
390
410
480
.05
.08
.07
.36
.41
.30
.3
.3
.2
1
2
2
J^i
R
A
aJL.
265 247
374 237
354
335
340
340
.05
.08
.3
.3
2
2
274
827
103
0.3
412
2.5 1,585
3
198
202
594
74
milk:
90
91
92
93
94
95
Regular (cooked)
Instant
Yogurt:
With added milk solids:
Made with lowfat milk:
Fruit-flavored'
Plain
Made with nonfat milk
Without added milk solids:
Made with whole milk
0
7
.3
3.6
227
227
227
75
85
85
230
145
125
10
12
13
3
4
Trace
1.8
2.3
.3
227
88
140
4.8
.6
.1
.8
.1
.1 Trace
.8
1.3
42
16
17
343 269
415 326
452 355
.2
.2
.2
439
531
579
11
274 215
.1
351
.39
.39
*f
120
"150
"^O
.08
.10
.11
.40
.49
.53
.2
.3
.3
1
2
2
/^
V. J
Q
X
S
.g
280
.07
.32
.2
10
TC
1.7
.1
M *
>
S .
h H
J E
&
EGGS
96
97
98
75
88
49
80
15
65
6
3
3
6
Trace
6
1.7
0
1.7
2.0
0
2.1
46
50
50
64
72
75
74
76
85
80
80
95
5
6
6
6
6
6
6
7
2.4
1.7
1.7
2.8
2.2
2.0
2.0
2.3
.6
1
0
Trace
.6 Trace
28
4
26
90
4
86
1.0
Trace
.9
65
45
15
260
0
310
.04
Trace
.04
1
1
1
1
26
28
28
47
80
90
90
97
.9
1.0
1.0
.9
58
65
65
85
290
260
260
310
.03
.04
.04
.04
.6
.6
.6
.6
.15 Trace
.09 Trace
.07 Trace
0
0
0
.13
.14
.13
.16
0
0
0
0
Trace
Trace
Trace
Trace
<J2. 5 "
^ ^
A
HH
hH
ont
Butter:
per lb):
103
Stick (1/2 cup)
104
Tablespoon (about 1/8
stick).
105
Pat (1 in square, 1/3 in
high; 90 per lb).
50
33
17
.01
Trace
.04 Trace
Trace Trace
Trace
Trace Trace
.1
.03 Trace
17
20 " 2 ,310
Trace
61 38.2
540
1
15.4
1.4 Trace
18
76
16
Stick (1/2 cup)
1 stick
2
i '290
Trace Trace Trace
4.7
2
2 Trace
65 Trace
8
1.9
.2 Trace
16
9
Tablespoon (about 1/8
1 tbsp
stick).
i
1 Trace
1
'120
Trace Trace
0
1.9
25 Trace
3
.1 Trace
1
4
16
.8
108
Pat (1 1/4 in square, 1/3
1 pat
in high; 120 per lb).
"Applies to product with added vita.nin A. Without added vitamin A, value is 20 International Units (I.J.).
^Applies
to product with added vitamin A.
Weiaht applies to product with label claim of 1 1/3 cups equal 3.2 oz.
. . . . .
Applies to products made from thick shake mixes and that do not contain added Ice cream. Products made from milk shake mixes are higher in fat and usually contain added ice cream.
'Content of fat, vitamin A, and carbohydrate varies. Consult the label when precise values are needed for special diets.
1 stick
1 tbsp
113
14
16
16
815
1
100 Trace
92
12
57.3
7.2
23.1
2.9
2.1 Trace
.3 Trace
27
3
26
3
1 pat
16
35 Trace
2.5
1.0
.1 Trace
.2
Trace
Trace
106
107
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
29 "3 .470
'430
4
1
1
'150
IM
3
ral
99
100
101
102
S3
TABLE 2.D.4
FRESH WHOLE MILK
Whole milk __
Homogenized
Cream-line
Vitamin D
Fortified multiplevitamin and/or
mineral
Concentrated
Skim milk
Skim or nonfat
milk
Fortified skim
Lowfat
2 percent
Flavored milk
Chocolate milk
Chocolate-flavored
milk
Chocolate drink
(chocolate lowfat
milk)
Chocolate-flavored
drink
Other _
CULTURED MILK
Buttermilk
Yogurt
CANNED MILK
Evaporated milk
Whole
Skim
Sweetened condensed
milk
DRY MILK
Nonfat dry milk
Sugar added to help preserve milk. At least 8.5 percent milkfat and 28 perr*>nt. total m'lk solids.
Not more than 5 percent of moisture.
Made from fluid skim milk. Usually "instantized."
Not more than 1.25 percent milkfat in extra
grade dry product. May have vitamins A and D
added.
Made from fluid whole milk. At least 26 percent
milkfat in the dry product.
Mixture of milk and cream. Pasteurized, Grade A.
At least 10.5 percent milkfat; generally homogenized.
.
Made by adding bacterial culture to fresh half-andhalf; 0.2 percent acidity. Fluid or semifluid.
Pasteurized, Grade A.
5?
o
en
3to
I
3ased on recommendations in "Grade 'A' Pasteurized Milk Ordinance." Public
Health Service Publication 229 (1967 revision). "Federal and State Standards for
the Composition of Milk Products," Agriculture Handbook No. 51 (Jan. 1968), and
Federal standards of identity as published in the Federal Register. A few States
have set slightly lower minimums than those listed for milkfat and nonfat milk
n
S
SL
O
as
Source: Anonymous (1974). Milk in family meals. USDA Home and Garden Bull. 127.
CO
0
00
to
?
TABLE 2.D.5
Probable defectives in processed food lots (Probabilities for use when the sample size n is less than 10% of the lot size N )
0
1
0
1
i.
13
21
3
4
0
1
2
3
4
5
6
7
0
1
2
3
4
3
6
7
8
9
A
10
12
14
16
18
20
Probability of being right if, based on a sample of n which contains c defectives, one assumes there is X% or less defective
m the lot
6
41
22
25
3
9
12
14
17
20
27
32
36
45
49
9
7
2
2
*
*
*
1
1
1
3
4
5
9
10
(ft
*
1
1
6
17
11
22
26
31
35
39
43
47
54
70
74
60
65
9
25
1
1
2
3
5
6
8
10
11
16
20
30
34
6
1
1
1
2
3
4
8
10
1
1
29
9
9
12
1
9
23
39
9
19
2
35
7
1
*
33
6
1
9
47
13
2
41
9
1
58
20
5
1
49
14
2
*
66
28
8
2
55
18
4
1
9
73
36
13
3
1
61
23
6
1
9
78
44
18
6
1
9
66
28
8
29
83
51
23
8
2
1
9
71
33
11
29
86
58
29
11
4
1
9
75
38
13
3
1
9
89
64
35
15
5
1
9
81
47
20
6
1
9
93
74
47
24
10
3
1
86
56
27
10
3
1
90
64
35
14
4
1
92
71
42
19
7
95
77
50
25
10
3
1
96
81
58
34
16
6
2
1
97
87
68
44
98
91
76
54
32
16
7
2
1
99
94
82
63
41
23
11
4
1
24
11
4
1
9
(Continued)
siti
GO
Lot
1
CD
i
&
d
8.
10
12
14
16
18
20
0
1
2
3
4
5
6
7
8
9
10
11
12
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
0
1
2
3
4
5
6
7
25
3
44
11
2
59
22
6
1
69
32
11
3
1
77
43
15
5
1
83
53
25
9
3
1
88
61
33
14
5
1
91
69
41
20
8
3
1
94
75
49
26
11
4
1
95
80
57
33
16
6
2
1
*
98
88
69
47
26
13
5
2
1
99
93
79
59
38
21
10
4
1
99
96
86
70
50
32
17
8
3
1
100
98
91
79
62
43
26
14
6
3
1
100
99
95
86
72
54
36
21
11
5
2
1
97
87
68
45
25
12
5
2
1
*
98
90
75
54
33
17
8
3
1
99
95
85
68
49
30
16
8
3
1
*
100
98
92
80
63
44
28
15
8
3
1
100
99
96
88
75
58
41
26
14
7
3
1
100
100
98
93
84
70
54
37
23
13
7
3
1
*
99
94
82
64
44
26
14
6
99
96
87
72
53
35
20
10
100
98
94
84
70
52
35
21
100
99
97
92
82
68
52
36
100
100
99
96
90
80
67
51
100
100
98
95
89
78
65
32
5
1
54
18
4
1
69
32
10
3
1
79
45
19
6
2
86
57
30
12
4
1
90
67
40
19
8
2
1
*
94
76
50
27
12
5
1
c
96
82
60
36
18
8
3
1
c
38
8
1
62
25
7
2
77
42
17
6
1
86
58
30
12
4
1
91
70
43
22
9
3
1
95
79
56
33
16
6
2
1
97
86
66
44
24
12
5
2
98
91
75
54
34
18
9
4
GO
100
99
96
90
80
66
50
34
22
12
6
3
1
o
GO
S3
100
100
99
98
94
87
77
fWhen the sample size is more than 10% of the lot size, the probabilities in this table will be changed. The extent of change depends on the
value of n/N.
SO
Source: Thatcher, F. S., and Clark, D. S. (1968). Microorganisms in Foods. University of Toronto Press, Toronto, Canada.
CO
CO
984
Defrosting Time
TABLE 2.D.6
Timetable for defrosting frozen meat
Meat
In Refrigerator (36-40F)
Large roast
Small roast
1-in. steak
4-7 hr per lb
3-5 hr per lb
12-14 hr
Detergent Properties
TABLE 2.D.7
Properties of various detergent materials
O u>
P"
I9IH
3Md S
Idd
ER IF
t
h
i
j;R
r
IDS P *ESEN
GOOD
POOR
GOOD
W E T T I N G OR
PENETRATING AVG.
ACTION
1
V/////A
w^
o 0
DS PR
LN.
TRISOD. ORTHOPHOSPHATE
TSP-NO3P0 4 l0H2O
POOR
HER 1
HES1
V//////X
HIGH
LOW
AVG.
Ill
I
_
SODIUM ORTHOSILJCATE
2No 0 S i O 2 ( 5 5)H 2 O
RINSING
EMULSIFYING
POWER
.15% Soln.
AVG.
PPT
PPT
'A
PYRO-TSPP-No 4 P 2 O 7
BOVE
OUADRAFOS- N o 6 P 4 O | 3
l2PIO3t
SOD. HEXAMETAPHOSPHATE
CALG0N-(NaP0 3 ) 6
HIGH
LOW
GOOD
AVG.
POOR
PPT
(5 5) Hfi
SOD. TRIPOLYPHOSPHATE
DEFLOCCU
LAT1NG OR
DISPERSING
POWER
l5%Soln-75C
WATER CON
OITIONING
PROPERTIES
FOR CALCIUM
GOOD
AVG.
POOR
HIGH
SODA ASH
No 2 C O ,
SODIUM METASILICATE
N o 2 S I 0 3 5H 2 O
WATER CON
DITIONING
PROPERTIES
FOR MAG
NESIUM
LOW
AVG.
HIGH
LOW
AVG.
DISSOLVING
OR NEUT
RALIZING
POWER
CORROSIVE
NESS
DETERGENT
MATERIALS
DEGREE
No
wm
~
mmm
Source: Kramer, A., and Twigg, B. A. (editors) (1973). Sanitation, national canners association. In Quality
Control For The Food Industry, Vol. 2, 3rd Edition. AVI Publishing Co., Westport, Connecticut.
Detergents
TABLE 2.D.8
P r o p e r t i e s of d e t e r g e n t s
Strong
AJ kalis
Mild
Alkalis
Sequestering
Wetting
Emulsifying, suspending
Dissolving
Saponifying
Peptizing
Dispersion
Rinsing
Corrosion
Polyphosphates
Mild
Acids
Strong
Acids
Surfactants
Diseases, Food-Borne
TABLE 2.D.9
Food-borne diseases
Disease
1. Botulism
2. Staphylococcus
3. Salmonellosis
4. Typhoid fever
5. Dysentery,
Bacillary
6. Dysentery,
Amoebic
7. Tularemia
8. Brucellosis
9. Q fever
10. Trichinosis
Etiologic Agent
Cl. botulinum toxins
985
986
3.
4.
5.
6.
7.
8.
9.
10.
Symptoms
Difficulty in swallowing
and speech, double
vision
Nausea, vomiting, abdominal cramps
Preventive Procedure
Careful canning procedure.
Cooking to detoxify toxins.
Source: Weiser, H. H., Mountney, G. J., and Gould, W. A. (editors) (1971). Food
poisoning. In Practical Food Microbiology. AVI Publishing Co., Westport Connecticut.
Dryer Types
TABLE 2.D.10
Common dryer types used for liquid and solid foods
Drier Type
Air Convection Driers
kiln
cabinet, tray, or pan
tunnel
continuous conveyor belt
belt trough
air lift
fluidized bed
spray
Drum or Roller Driers
atmospheric
vacuum
Vacuum Driers
vacuum shelf
vacuum belt
freeze driers
pieces
pieces, purees, liquids
pieces
purees, liquids
pieces
small pieces, granules
small pieces, granules
liquids, purees
purees, liquids
purees, liquids
pieces, purees, liquids
purees, liquids
pieces, liquids
35
40
45
50
55
60
65
70
75
80
85
90
95
y=29.938x2.050 (3.8%)
O
X
JERSEY
0.6 0.7 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3 2.4 2.5 2.6
(b) M. BICEPS FEMORIS (Kg)
FIGURE 2.E.1
The relation of the yield of edible meat from breeds and crosses of calves at 10 months of age with (a) chilled
carcass weight and (b) the weight of the right biceps femoris muscle
Source: Tribe, D. E. (editor). Carcass Composition and Appraisal of Meat Animals. CSIRO, Australia.
987
X
00
Egg Composition I
oo
TABLE 2.E.1
Composition of the edible portion (EP) and refuse in the material as purchased (AP)
Commodity and
Description
Water
aa
Ash
Calories
(No. per 100 g)
1.0
1.0
1.0
1.1
3.8
163
163
189
187
605
Refuse in A P
Notes
EGGS
en
Fresh
Hen
liquid, whole
Duck
Goose
Dehydrated, whole
12.4
12.4
74
74
71
13
14
47
70.5
3
11.7
11.7
14.5
13.6
0.9
0.9
0.5
0.8
3.2
43
11
0
13
13
0
Refuse: shell
Refuse: shell
Refuse: shell
Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations, Rome.
Egg Composition II
TABLE 2.E.2
Composition of eggs
( D . i h t i ( - 1 danota lack of raliabla data for
63
Water
Foods, approxirri
(edible p i n unlc:
Irams
Food
energy
Protein
Fat
Saturated
(total)
Uiaalairawf
Oleic
Linoleic
Carbohydrate
99
100
101
102
Iron
PousSlum
Vitim
Avail
(C)
(D)
(E)
(F)
(G)
(H)
(1)
0)
(K)
(L)
(M)
(N)
(O)
Cal-
Crams
Grams
Grams
Crams
Crams
Grams
Milli
grams
M,ll,
gram*
Uill,
grams
Mill,
grams
Inte,
1 egg
1 white1 yolk
50
33
17
75
88
49
80
15
65
6
3
3
6
Trace
6
1.7
0
1.7
2.0
0
2.1
1
1
1
1
46
50
50
64
72
75
74
76
85
80
80
95
5
6
6
6
6
6
6
7
2.4
1.7
1.7
2.8
2.2
2.0
2.0
2.3
egg
egg
egg
egg
Phosphorus
Percent
Cooked:
Fried in butter
Hard-cooked, shell removedPoached
Scrambled (milk added) in
butter.
Also omelet.
Calcium
"IZ
.6
1
Trace
Trace
28
4
26
90
4
86
1.0
Trace
.9
65
45
15
260
0
310
.04
Trace
.04
.6
.6
.6
.6
1
1
1
1
26
28
28
47
80
90
90
97
.9
1.0
1.0
.9
58
65
65
85
290
260
260
310
.03
.04
.04
.04
.6
0
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
Milli
grams
Mdl,
grams
.15 Tr
.09 Tr
.07 Tr,
.13
.14
.13
.16
Tr.
Tr.
Tr.
Tr,
Egg, Dried
Equivalents
TABLE 2.E.3
Amounts of dried egg product and water to replace specified numbers of whole
eggs, egg yolks, or egg whites
You may use
Dried egg product,
sifted
Egg yolks:
1
6
water
2 xk tablespoons.
1 cup.
2V2 tablespoons.
1 cup.
2 tablespoons.
2 teaspoons.
x
/4 cup.
% cup.
Egg whites:
1
2 tablespoons.
% cup.
2 teaspoons.
6
1
Lukewarm
Vi cup.
Source: USDA (1970). Eggs in family meals. USDA Home and Garden Bull. 103.
Egg Equivalents
TABLE 2.E.4
Guide for using whole eggs of various sizes in recipes
Number
of
Large
Eggs
1
2
3
4
5
6
8
10
12
1
2
4
5
6
7
10
12
14
1
3
4
6
7
8
11
14
17
Approximate Volume
3 Tbsp
V4 cup + 2 Tbsp
V2 cup + 2 Tbsp
% cup
1 cup
1 cup + 2 Tbsp
lV2 cups
2 cups
2% cups
Source: Van Egmond, D. (editor) (1974). Food preparation. In School Food Service.
AVI Publishing Co., Westport, Connecticut.
Days
Days
Chicken
Duck
Muscovy duck
Goose
Guinea fowl
Turkey
20-22
26-28
33-35
30-33
26-28
26-28
Budgerigar
Dove
Finch
Parrot
Pheasant
Pigeon
Quail
Swan
17-31
12-19
11-14
17-31
21-28
16-18
21-28
21-35
Source: The Merck Veterinary Manual, 4th Edition. (1973). Merck & Co.,
Rahway, New Jersey.
Calories
Water
gm
Proteingm
Amino acids
Alaninegm
Argininegm
Aspartic acidgm
Cyst inegm
Glutamic acidgm
Glycinegm
Histidinegm
Isoleucinegm
Leucinegm
Lysinegm
Methioninegm
Phenylalaninegm
Serinegm
Threoninegm
Tryptophanegm
Tyrosinegm
Valinegm
Lipidsgm
Total saturated fatty
acidsgm
Total unsaturated
fatty acidsgm
Oleicgm
Linoleicgm
Cholesterolgm
Phospholipidsgm
592
White
Liquid
Dry
51
372
Yolk
Liquid
Dry
664.
312
75.3
5.0
89.0
8.0
57.0
5 0
12.0
45.0
10.0
81.0
14.0
32.0
0.64
0.78
0.95
0.27
1.48
0.42
0.30
0.72
1.01
0.84
0.40
0.61
0.92
0.63
0.22
0.54
0.88
2.59
3.03
2.61
1.01
5.73
1.61
1.09
2.72
3.82
2.17
1.51
2.41
3.63
2.35
0.81
1.94
3.27
0.83
0.73
0.75
0.28
1.24
0.42
0.25
0.61
0.83
0.65
0.40
0.58
0.66
0.48
0.18
0.43
0.85
5.34
5.03
6.94
235
10.93
3.21
1.94
5.09
6.94
5.67
3.40
5.00
5.94
4.03
1.46
3.40
6.38
0.79
1.08
1.04
0 25
1.75
0.49
0.41
0.89
1.29
1.11
0.36
0.63
1.27
0.83
0.24
0.68
0.98
28.0
1.83
2.29
2.43
0.64
3.88
1.05
0.81
1.88
2.68
2.36
0.85
1.43
2.82
1.73
0.49
1.38
2.09
_ _
10.5
40.0
3.0
11.4
8.0
17.7
6.0
4.0
0.9
0.42
3.3
22.8
15.2
3.4
1.60
12.5
16.0
10.7
2.4
1.12
8.6
354
23.7
53
2.5
19.1
Whole Egg
Dry
Liquid
Minerals (ash)gm
Calciummg
Chlorinemg
Coppermg
Fluorinemg
Iodinemg
lron
mg
Magnesiummg
Manganese mg
Phosphorousmg
Potassiummg
Sodiummg
Sulfurmg
Zincmg
Vitamins
A-IU
B,,meg
Biotinmeg
Cholinegm
DIU
Emg
Folic acidmg
Niacinmg
Pantothenic acidmg
Pyridoxinemg
Riboflavinmg
Thiamin m g
Inositolmg
Carbohydratesgm
White
Liquid
Dry
Yolk
Liquid
Dry
1.0
54.0
100.0
0.17
0.06
12.0
2.1
9.0
0.04
210.0
149.0
111.0
233.0
1.3
3.7
201.0
372.0
0.63
0.22
45.0
7.8
33.5
0.15
731.0
554.0
413.0
867.0
4.8
0.7
6.0
131.0
0.04
0.22
6.8
0.3
11.0
17.0
149.0
175.0
211.0
0.01
5.7
48.4
1057.0
0.32
0.16
54.9
0.24
89.0
137.0
1202.0
1412.0
1702.0
0.8
1.6
147.0
67.0
0.25
0.12
16.0
5.6
13.0
0.11
586.0
110.0
78.0
214.0
3.8
3.4
309.0
141.0
0.52
0.25
34.0
11.8
27.0
0.23
231.0
231.0
164.0
449.0
8.0
1140.0
0.28
22.5
0.53
50.0
2.0
9.4
0.1
2.7
0.25
0.29
0.1
33.0
4240.0
1.04
83.7
1.97
186.0
7.4
35.0
0.37
10.0
0.93
1.08
0.37
122.8
0.01
7.0
1.6
0.08
56.5
12.9
3210.0
0.83
52.0
1.49
150.0
6.0
23.2
6741.0
1.74
109.0
3.13
315.0
12.6
48.7
0.13
0.22
0.26
1.05
1.78
2.1
6.0
0.31
0.35
0.27
12.6
0.65
0.74
0.57
0.8
0.7
0.7
Source: Cotterill, 0 . J. (1974). A Scientist Speaks About Egg Products. (Revised). Technical Advisory Committee,
American Egg Board, Park Ridge, Illinois.
Egg Quality
AA QUALITY
A QUALITY
B QUALITY
FIGURE 2.E.2
Candled appearance of eggs denoting quality
C QUALITY
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
AA QUALITY
FIGURE 2.E.4
Appearance of broken eggs denoting quality
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
TABLE 2.E.7
Specifications for various egg products
Liquid or frozen
Specification
Moisture%
Total s o l i d s - %
Crude protein %
Total l i p i d s - %
PH
Carbohydrates %
Total microbial
countgm
Yeastgm
Moldgm
Coliformgm
Salmonellaegm
Granulation
Others
White
11.0
10.0
nil
8.9.3
Yolk*
43.0
14.0
28.0
6.2.l
Whole
24.7
12.0
10.5
7.3.3
< 5.000
10 max.
10 max.
10 max.
Neg.
Whites
Pan
Spray
Dried
Dried
8.0
14.0
80.0
74.0
nil
<.O2
7.0.5
5.5.5
glu. free glu. free
Solids
Whole
Free*
Plain
Flowing
5.0
3.0
45.0
45.0
40.0
40.0
8.3-K3
8.3-1-.3
SOP
SOP
Plain
5.0
30.0
56.0
6.4H-.3
SOP
30.0
56.0
Scram.
Egg
2.5
34.3
36.5
6.4-K.3
SOP
17
< 10,000
10 max.
10 max.
10 max.
Neg.
100%
USBS-60
< 10,000
10 max.
10 max.
10 max.
Neg.
100%
USBS-16
< 10,000
10 max.
10 max.
10 max.
Neg.
100%
USBS-16
-
< 10,000
10 max.
10 max.
10 max.
Neg.
SOP
< 10,000
10 max.
10 max.
10 max.
Neg.
100%
USBS-16
Yolk
Free
Flowing
3.0
2
as
O
o
a
o
o
3
a
s
(6
a Egg yolk contains 17% egg white; Natural egg yolk contains about 52% solids.
b Free flowing products contain less than 2 % sodium silicoaluminate.
c. Most egg white solids are desugared. Whole egg and yolk products are desugared if specified on purchase (SOP).
d Negative by approved testing procedures.
e U. S. Bureau of Standard Screens No. 80.
f Additives and performance specifications may be specified on purchase.
Source: Cotterill, O. J. (1974). A Scientist Speaks About Egg Products. (Revised). Technical Advisory Committee, American Egg
Board, Park Ridge, Illinois.
a
C0
00
Egg Structure
YOLK
CHALAZA
GERM SPOT
THICK WHITE
YOLK MEMBRANE
(VITELLINE MEMBRANE)
THIN WHITE
AIR CELL
SHELL
INNER
SHELL MEMBRANE
FIGURE 2.E.5
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
Egg Volume
TABLE 2.E.8
The following shows the approximate
number of whole eggs needed to make 1
cup:
Egg Size
Small
Medium
Large
Extra large
No. of
Whole Eggs
7
6
5
4
Egg Size
Whites
Yolks
Small
Medium
Large
Extra large
10
8
7
6
18
16
14
12
Source: USDA (1970). Eggs in family meals. USDA Home and Garden Bull. 103.
FISHER SCIENTIFIC
IA
VDA
VIB
NOBLE
WIB GASES
n
o
I
45
46
Rh Pd
53
Te
en
127.60' 1126.9045
85
HKL9055 106.4
77
78
Ir
52
Pt
19252' 195.09
58
59
60
61
62
63
64
65
66
67
68
69
70
71
Ce Pr Nd PmSm Eu Gd Tb Dy Ho ErlTm Yb Lu
140.12 140.9077 144.24'(145X147) 150.4 | 151.96 | 157.25'j 158.9254 162.50' ,164.9304 167.26' 168.93421 173.04' 174.97
90
91
92
93
94
95
96
97
98
99
100
101
102 ; 103
Pa U Np Pu Am Cm Bk Cf Es Fm Md No Lr
1232.0381123*1.0359 1[ 238*029
"(244) j "(243")",
(251) ( (254)
| |237.0482J
J
(244)
( 2 3 ) (W
2 4)7 *) ( K47)~
2 )
2 5 ) \ "(257")"
57) '(25*87
"(gST
2
j I (MO)
"
FIGURE 2.E.6
CD
to
8"
TABLE 2.E.9
Classification of enzymes significant in food and in the food industry
Trivial Name
Oxidoreductases
Glucose oxidase
Phenolase (polyphenol
oxidase)
Ascorbic acid oxidase
Catalase
Peroxidase
Lipoxidase
(lipoxygenase)
Hydrolases
Lipase
Pectin methylesterase
Chlorophyllase
Phosphatase (acid or
alkaline)
Q-Amylase
/3-Amylase
Glucoamylase
Cellulase
Amylopectin-1,6glucosidase
(R-enzyme)
Polygalacturonase
Maltase (a-glucosidase)
Lactase
Invertase (sucrase)
Pepsin
Rennin
Trypsin
Chymotrypsin
Elastase
Papain
Chymopapain
Ficin
Bromelain
Bacterial protease
Fungal protease
Collagenase
Systematic Name
Enzyme
Commission
No.
3
Reaction (As Significant in Food Material)
GO
to
CO
OS
o
o
o
o
|3-D-Glucose: O2 oxidoreductase
1.1.3.4
0-D-Glucose + O2
o-Diphenol: 0 2 oxidoreductase
L-Ascorbate: O2 oxidoreductase
H2O2 : H 2 O 2 oxidoreductase
Donor: H 2 O 2 oxidoreductase
1.10.3.1
1.10.3.3
1.11.1.6
1.11.1.7
2 o-Diphenol + O 2
2 o-quinone + 2 H 2 O
2 L-ascorbate + O2
2 dehydroascorbate + 2 H2O
H2O2 + H2O2
O2 + 2 H2O
Donor + H 2 O 2
oxidized donor + 2 H2O
1.99.2.1
Unsaturated fat
3.1.1.3
3.1.1.11
3.1.1.14
Triglyceride + H2O
* glycerol + fatty acids
pectic acid + n MeOH
Pectin + n H2O
Chlorophyll + H2O
phytol + chlorophyllide
3.1.3.(1,2)
3.2.1.1
3.2.1.2
3.2.1.3
3.2.1.4
Amylopectin 6-glucanohydrolase
Polygalacturonide glucanohydrolase
a-D-Glucoside glucohydrolase
/3-D-Galactoside galactohydrolase
(3-D-Fructofuranoside fructohydrolase
3.2.1.9
3.2.1.15
3.2.1.20
3.2.1.23
3.2.1.26
3.4.4.1
3.4.4.3
3.4.4.4
3.4.4.5
3.4.4.7
3.4.4.10
3.4.4.11
3.4.4.12
3.4.4.C
3.4.4.16
3.4.4.17
3.4.4.19
* D-glucono-5-lactone + H2O2
Source: Eskin, N. A. M., Henderson, H. M., and Townsend, R. J. (1971). Biochemistry of Foods. Academic Press, New York.
1
C
a.
Equivalent Weights
TABLE 2.E.10
Equivalent combining weights and their reciprocals based on international atomic weights, 1973
N.g
Radicals
NO,
BO,
AsO
1
Br
PO.
HS
S
SIO,
0
Cl
so,
CO,
HCO,
Salts
NH.CI
UCI
LitSO.
Li.CO,
LiHCO,
KCI
K.SO,
K.CO,
KHCO,
Kl
KBr
NaCl
NaBr
Nal
Na.SO,
Na,CO,
NaHCO,
NaNO,
NaNO,
NaBO,
Na,AsO4
NaF
NaHS
Na,PO;
NaaS
Na.SiO,
Equlv.
Combining
Reciprocals
of Equlv.
Combining
Wls
Wts
620049
4281
463064
126.9045
79.904
31.6571
3307
16.03
38.042
79997
35453
48.03
30.005
61.017
001613
002336
0 02160
000788
0.01252
0.03159
0.03024
0.06238
002629
0.12500
0 02821
002082
0.03333
001639
Pos.
Radicals
NH,
LI
K
Na
Mg
Ca
Sr
Ba
Mn
Fe"
Fe~*
Al
Cu
Equtv.
Combining
Reciprocals
of Equiv.
Combining
Wts
Wts
Salts
0.01869
0.02359
0.01819
0.02707
0.01471
0.01341
0.01148
0.01447
0.00999
0.00602
0.00840
0.01711
0.00972
0.00667
0.01408
0.01887
0.01190
0.01449
0.01177
0.01520
0.01443
0.02382
0.01784
0.01830
0.02563
0.01638
MgCI.
MgSO,
MgCO,
Mg(HCCg,
Mg(NOJ,
CaCl,
CaSO,
CaCO,
Ca(HCO,)a
CaSiO,
Ca,(POJ,
SrSO,
SrCO,
Sr(HCOJ,
BaSO.
Ba(HCO>),
MnSO,
MnCO,
Mn(HCOJ,
FeSO,
Fe^SO.),
FeCO,
Fe(HCOJ,
Fe.O,
Al.fSO.),
AI.O,
53491
42.394
54.97
36.946
67.958
74.551
87.13
69.103
100.115
166.003
119.002
58.443
102.894
149.8942
71.02
52.994
84.007
68 9952
84.9946
65.80
69.2961
41.9881
56 06
54 6468
39 02
61.032
Equlv.
Combining
Reciprocals
of Equlv.
Combining
Wts
Wts
18 0383
6.941
39.098
22.98977
12.153
20.04
43 81
68.67
27.4690
27.924
18.616
89938
31.773
0.05544
0.14407
0.02558
0.04350
0.08228
0.04990
0.02283
0.01456
0.03640
0.03581
005372
0.11119
0.03147
Equtv.
Combining
Reciprocals
of Equlv.
Combining
Wts
Wts
47.606
60.18
42.157
73.170
74.157
55.49
68.07
50.04
81.06
58 08
51.70
91 84
73.81
104.83
116.70
12969
75.50
57.474
88.486
75 95
66.64
57 928
88 941
26615
57 02
16 9935
0.02101
0.01662
0.02372
0.01367
0.01348
0 01802
3.01469
0 01998
0.01234
0.01722
0 01934
0.01089
0.01355
0.00954
0 00857
0.00771
0.01325
0.01740
0.01130
0.01317
0.01501
0.01726
0 01124
0.03757
0 01754
005885
Source: AOAC (1975). Official Methods of Analysis, 12th Edition. Editorial Board (Editors). Association of
Official Analytical Chemists.
Essential Oils
TABLE 2.E.11
Details of some of the essential oils to show how diverse odors and
flavors are derived from the vegetable world
Oil of
Allspice
(Pimento)
Angelica
Angostura
bark
Asafoetida
Balsam of
Peru
Balsam of
Tolu
Bay
Bcrgamot
Bitter
almonds
Camphor
Cananga
Caraway
Carrot seed
Cassia
Cedar wood
Celery seed
Distilled or
extracted from
Chief odorous
components
Remarks
type
Seed of carrot Daucus Pincne
carota
Leaves and twigs of Cinnamic
alde- Spice and
perCinnamomum cassia, hyde, 80 to 90 per fumery. Used in
China
cent
Brown
Windsor
type soap
Pencil shavings of Cedrene,
cedrol, Oil used for fine
cedar wood, Juni- cedrenol
soap and perfumes.
Powdered
wood
perus virginiana,
Florida
used for inccesc
Common celery seed, Selinene.sedanolide
Apium gravcolens
(tetrahydrobutyl
phthalidc)
(Continued)
TABLE 2.E.11
Oil of
Chamomile
Cinnamon
Citronclla
Clary sage
Cloves
Coriander
Cubebs
Dill
Elemi
Eucalyptus
Fennel
Frankincense
Gardenia
Garlic
Geranium
Ginger
Jasmine
Lavender
(Continued)
Distilled or
extracted from
Chief odorous
components
Remarks
Limes
Linaloe
Mignonette
Musk-seed
Mustard
Myrrh
Myrtle
Ncpeta
Ncroli
Opoponax
Orange
Orris-root
Parsley
{Continued)
Distilled or
extracted from
Chief odorous
components
Remarks
TABLE 2.E.11
Oil of
Parsnip
Patchouli
Pennyroyal
Pepper
Peppermint
Perilla
Petitgrain
Roses
Rosegeranium
Rosemary
Rue
Sandalwood
Sassafras
Shaddock
Spearmint
Spikenard
(Continued)
Distilled or
extracted from
Chief odorous
components
Remarks
butyrate,
Chiefly parsnip seed, Octyl
Pastinaca sativa
octyl propionate
Dried leaves of Pogo Terpenes, eugenol Used for face pow
der and perfumes.
stemon patchouli,
Singapore, Java
Thick liquid with
powerful and per
sisten t o d o u r .
Good fixative
Leaves of Mentha Pulegone, 85 per
pulegium, Europe
cent
Unripe berries of Piperine, dl - lim
Piper nigrum
onene
Flowering tops of Menthol, 50 per Flavouring sweet
mint herb, Mentha cent menthyl ace meats and denti
piperita,
England, tate, menthone, frices
America, Japan
cadinene, /-limo
nene
Leaves of Perilla Perillic aldehyde
Peculiar
hay-like
nankinensis, Japan
odour. Used in
perfumes
Leaves and young Pinene, geraniol, Used for making
shoots of orange, linalool, Methyl eau-de-Cologne
Citrus aurantium, anthranilate
Paraguay
F l o w e r s o f Rosa Citronellol, 30 per Perfumes
damascena, Bulgaria, cent, geraniol, 40
France
per cent, phenylethyl alcohol, ne
rol
Mixture of roses and
pelargonium leaves,
France
Flowering tops of Camphor, borneol, Used in cheap per
Rosemarina officin pinene, cineol
fumes, soaps and
alis, S. Europe
hair-washes
Herb, Ruta graveolens, Methyl nonyl ke
France
tone, methyl hep
tyl ketone
Wood or roots of Santalenes, santa- Used as a fixative
Santalum album, lone, cadinene, di- for Oriental type
India
acetyl
perfumes . A l s o
used in soaps and
face powders
Bark and roots of Safrol, 80 per cent, Used in soap per
Sassafras officinale, Pinene
fumery
N. America
Grape - fruit, Citrus Limonene
decumana, W. Indies
Herb, Mentha viridis, /-carvonc, phellan Used for flavouring
America chiefly
drene, limonene sweetmeats
and esters
Root of Nardostachys Sesquiterpenes
Valued in the East
jatamansi, India
as a perfume. Dis
liked by Western
people as a rule.
Largely replaced
by oil of valerian.
(Continued)
Tuberose
Turpentine
Valerian
Verbena
Vetivert
Wallflower
Wintergreen
Ylang-ylang
(Continued)
Distilled or
extracted from
Chief odorous
components
Remarks
gar c, E n g l a n d ,
France, America
Leaves of tea plant,
Thea chinensis,
China
Herb", Thymus vul Borneol, thymol, Used medicinally.
garis, France. Spain carvacrol, bornyl Also in soap
acetate
Leaves of nasturtium, Benzyl
thiocarb
Tropicolitm majus
imidc, 80 per cent
(benzyl mustard
oil)
Flowers of Polyanthus Methyl anthranil Made by enlleurage
tuberosa, France
atc, methyl ben
zoatc
Ordinary
turpen
Pine-wood
exuda Pinene, limoncne
tions, Europe, India
tine is a solution
of resins, e.g. colophony in the oil
of t u r p e n t i n e .
Source of tcrpin
col
Roots of Valcriana Borneol, borny l Used in medicine,
officinalis, Europe, acetate, camphene also as a soap
isovalcrianic
perfume
Japan
esters
Herb, Lippia citrio Citral
Perfumes. Lemon
grass oil also con
dora, France, etc.
sists chiefly of
citral and is often
called verbena
Roots of Khas-khas S c s q u i t c r p e n c s , Heavy liquid used
grass, Vetivcria zi esters
as a fixative. Per
zanioides, India
fume s u g g e s t s
myrrh
Wallflowers, Cheir Ncrol, gcraniol, Yield only 0 0 6 per
anthus cheiri
indol, methyl an cent
thranilatc
Originally from leaves 99 per cent methyl Used for flavouring
of Gaultheria pro salicylate
dentifrices, etc.
cumbens, later bark
of sweet birch. Bet
ula lenta
benzoate Over 30 compon
Flowers of Cananga Benzyl
odorata, Philippines alcohols, esters
ents already iso
lated. Used for
fine perfumes
100
10.0
1.0
if o.i
0.01
1
10
100
1000
FIGURE 2.F.1
Weight of dissected fat in a carcass (excluding kidney fat) compared with empty body weight for sheep (), cattle
( ) , and pigs (o).
Source: Tribe, D. E. (editor). Carcass Composition and Appraisal of Meat Animals. CSIRO, Australia.
1003
Animal fats
Beef tallow
(premier Jus)
Iodine
number
Saturated
fatty acids
%
42-8
48
Unsaturated Polyunsaturated
fatty acids
fatty acids
%
%
52
especially
oleic acid
Oleomargarine
(oleo oil)
Pressed tallow
(oleostearine)
Mutton tallow
Lard
44-5
C45
C55
18-28
4O-S
52-68
C70
C50
40
C30
C50
60
Animal oils
Whale oil
105-20
25
75
Fish oils
Herring
Sardine
Menhaden
Pilchard
135-40
170-90
160-75
180-90
20
80
Vegetable oils
Olive
Groundnut
Cottonseed
Soya
Sunflower
Sesame
Maize
85
85-40
104-12
130-5
127-37
109-14
115-20
Vegetable fats
Coconut
Palm kernel
Babassu
Palm
Shea
10-12
17-20
25 (palm)
12-15
10-14
13-17
12-18
83-90
80-3
75
86-8
86-90
83-7
82-8
8-10
15-18
90-2
83
15
82
48
17
18
52
46
54
53-60
+ 60
7
20-40
45 (linol)
60
55 Ginol)
3M8
40
8-10
TABLE 2.F.2
Composition of fats and oils
titutnt baliavad to ba praaant in maaauraWa amount)
Satu-
rated
Carbo-
Unaal
Oltic
Hulall
Lino-
no
111
112
Lard
113
14
(G)
(H)
(1)
(1)
IK)
(L)
(M)
Crami
Crams
Crams
Milli
grams
Milli
grams
Milli
grams
57.3
7.2
815
1
100 Trace
Iron
Potaiiium
Vitamin
Thiar
A value
23.1
2.9
2.1 Trace
.3 Trace
.2
Trace
(N)
Milli
grams
(0)
(P)
Inltr
Mill:
gram
s-
29 "3,470
.01
.04 Trace
''430 Trace Trace Trace
4
'150
Trace
Trace Trace
Trace
20 "2,310
''290 Trace
2
.03 Trace
Trace Trace
1 pat
o
1 stick
1 tbsp
16
16
38.2
4.7
540
1
65 Trace
15.4
1.9
.1
Trace
1.4 Trace
.2 Trace
1 pat
1 cup
0 1,770
1 tbsp
1 cup
1 tbsp
13
205
13
1 stick1 tbsp
1 pat-
113
14
5
Margarine:
Regular (1 brick or 4 sticks
per lb):
Stick (1/2 cup)
Tablespoon (about 1/8 s t i c k ) Pat (1 in square, 1/3 in
high; 90 per l b ) .
Soft, two 8-oz containers per
lb .
129
130
1 stick
1 tbsp
Phosphorut
Crams
Butter:
Regular (1 brick or 4 sticks
per lb):
Stick (1/2 cup)
Tablespoon (about 1/8
stick).
Pat (1 in square, 1/3 in
high; 90 per lb).
Whipped (6 sticks or two 8-oz
containers per lb).
Stick (1/2 cup)
Tablespoon (about 1/8
stick).
Pat (1 1/4 in square, 1/3
in high; 120 per lb).
Fats, cooking (vegetable
shortenings).
Calcium
hydiate
Icic
0
110
0 1,850
0
115
16
16
16
1 container
16
1 tbsp
16
1 stick1 tbsp
13
205
13
815
1
100 Trace
35 Trace
88.2
3.2
81.0
5.1
5.7
83.8
5.3
3.1
20.5
1.3
16.7
2.1
.7
42.9
5.3
1.9
24.9 Trace
3.1 Trace
1.1 Trace
184
32.5
100 Trace
12
2.0
1,635
545 Trace
70 Trace
76
9
48.8
cup
tbsp
cup
tbsp
cup~
tbsp
cup
tbsp
cup
218
14
216
14
216
14
218
14
218
0
0
0
0
0
0
0
0
0
1,925
120
1,910
120
1,910
120
1,925
120
1.925
218
14
216
14
216
14
218
14
218
11.2
1.4
27.7
1.7
30.7
1.9
37.4
2.3
20.5
1.3
31.8
1 tbsp
1 cup
14
218
0 120
0 1,925
14
218
2.0
38.2
1
1
1
1
1
1
1
1
1
61
4.5
28.7
3.6
48.4
GO
s-
oo
a.
o
o
0
0
0
on
27
3
1
26 .2
3 Trace
1 Trace
'3,750
12
470
2
"8
7,500
4.1 Trace
l-l
16.7 Trace
2.1 Trace
18
2
17
.1
2 Trace
20 122,500
Trace
.03 Trace
2
" 3 1 0 Trace Trace Trace
53.6 125.1
7.8
3.3
154.4 17.7
1.1
9.7
67.0
98.5
4.2
6.2
25.9 159.8
1.6 10.0
93.1 75.6
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
5.8 4.7
63.0 99.6
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1 tbsp
CO
a
CD
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
Commercial Bulk
shortenings
Household Shortenings
Vegetable
fat
Vegetable
fat
Margarine
oils
Cottonseed
salad oils
Liquid
shortenings
Composition
Oleic acid (%)
Linoleic acid (%)"
Linolenic acid (%)b
Arachidonic acid (%)b
Tolal saturated acids (%)
53-75
3-14
0-0 5
0
16-31
37-57
6-13
0-0 6
0-0.5
30-50
45-76
3-13
0-0.7
0
15-40
40-65
3-13
0-0.8
0-0.5
28-40
42-79
2-18
0-0.4
0
12-24
17-36
42-55
0-0.7
0
18-30
18-45
30-47
0-1.0
0
17-36
Analytical characteristics
Iodine value
Veiling point (FAO (F)
Solids index at 70F
Solids index at 90*F
70-81
108-125
15-30
10-20
54-74
114-129
16-28
10-22
65-90
103-124
16-26
7-71
55-67
110-125
19-30
7-21
68-83
96-106
11-21
1-7
107-117
90-104
86-126
2-7
0.5-5
8y spectrophotometric analysis
Composition and Analytical Characteristics of the Principal Animal and Vegetable Fats and Oils Used in Foods in the U.S.A.
eef
fat
Coconut
Corn
oil
oil
Cottonseed oil
25-37
50-56
0.1-0.7
17-37
44-55
0-0.6
86-91
9-15
17-31
8-15
79-82
19-27
0
122-125
103-112
utter
fat
Coco
butter
Composition
Oleic acid (%)*
35-45
Linoleic acid (%)*
0.5-3
Linolenic acid (%)'
0.2-0.6
Arachidonic acid (%)b
0.05-02
Total saturated acids (%)... 45-58
30-32
1.0-2.5
0.2-0.5
0.2-0.4
63-68
34-38
3-3.5
0.1-0.2
6-9
1-4
0-0.1
57-61
Analytical characteristics
Iodine value
Melting point (FAQ. (F)
Solids index at 70F
Solids index at 90*F
30-40
97-100
11-13
2.5-4
37-44
86-95
47-49
0
38-44
116-121
23-30
18-24
b
47-83
7-13
0.2-14
0.2-O..4
29-37
63-69
99-112
17-21
4-6
Olive
oil
Peanut
oil
Soybean
62-83
8-15
0.5-0.7
30-58
21-37
0-0.5
16-47
39-53
4-9
9-22
16-26
5-24
76-88
90-99
125-131
oil
By speclrophotomelric analysis.
Composition and Analytical Characteristics of Some Other Vegetable Oils Not Normally Used in Foods in the U.S.A.
Linseed
oil
Composition
Oleic acid
(%)
Linoleic
acid (%)b
Linolenic
acid (%)* . . . .
Arachidonic
acid (%)" . . . .
Total saturated
acids (%) . . . .
31-36
Palm
oil
34-56
Palm
kernel
oil
14'
c
8-21
10-11
2-3
42 30
0.1-0 4
0-6
34-50
Rapeseed
oil
Saiflower
oil
..
Ol1
59-62"
10-23
35-47
15
69-78
40-44
9-10
0-2
0-03
84C
14-16
5-13
Linseed
oil
Palm
..
Ol1
Analytical
characteristics
Iodine value . 181-192 51-58
Melting point
(FACM'F) . .
103-105
Solids index
at 70F . . . .
11-13
Solids index
*t 90*F . . . .
6-8
,Palm.
kernel
oil
16-18
84-86
Rap
*"
seed
oil
,, S a f Sesame
flower
.,
Ol1
oil
31-33
12-16
Mostly erucie.
Source: Anonymous (1969). The Wecobee Handbook. PVO International, Boonton, New Jersey.
C.C.
Common
Designation
C8:0
C10:0
C12:0
C14:0
C16:0
C18:0
C18:1
C18:2
C20:0
C18:3
C20:1
C22:0
C24:0
C4:0
C6:0
C12:1
C14:1
C16:1
Babassu
Butter
Fat (1)
Cocoa
Butter
Coconut
Corn
7
5
45
15
9
3
13
2
0.1
1.5
3
4
12
25
9
_
_
1
_
_
_
0.5
25
35
37.5
2
_
_
_
_
_
_
8
7
48.2
18
8.5
2.3
6
2
_
_
_
_
_
_
_
_
3
1
0.4
1.5
4
16
15-19
247-250
79
30
25-35
216-240
82-95
40
35-43
190-200
79-99
9
8-12
254-262
76
C.C.
Common
Designation
Peanut
(1)
Rapeseed
(1)
RiceBran
C8:0
C10:0
C12:0
C14:0
C16:0
C18:0
C18:1
C18:2
C20:0
C18:3
C20:1
C22:0
C24:0
C22:1
_
_
_
3
1.5
32
19
_
10
10
0.5
_
_
_
0.5
17
2.5
46
32
0.5
101
95-108
183-194
0.2
0.1
11
3
46
31
1.5
1.5
3.3
1.3
23.5
100
90-110
170-180
Palm
Palm
Kernel
1
46
4
37
10
0.4
4
4
50
16
8
2.5
12
3
0.1
0.3
_
_
_
0.1
_
_
_
15
12-18
255-260
-
50
45-55
196-200
104-110
17
16-20
244-255
80
Tallow
Beef
Tallow
Mutton
Cottonseed
Lard
(1)
OuriCuri
_
0.2
12
2.2
27
57
0.3
0.1
0.1
0.9
23.5
2.5
18
54
0.3
_
_
0.1
1
23
9
46
14
0.2
1
_
_
_
0.3
_
_
_
Trace
_
_
10
9
46
9
8
2
13
3
_
_
_
_
_
_
125
120-128
189-193
-
110
105-116
189-198
73
65-80
190-198
88-110
Sunflower
Safflower Soybean
_
_
2
35
16
44
2
1
21
30
43
5
_
8
3
13
75
trace
_
11
4
25
50
0.4
8
3
20
67.8
0.5
1
_
0.5
0.3
0.2
145
135-150
188-192
132
127-140
190-194
130
125-140
188-194
40
35-45
196-200
40
35-45
193-195
0.4
Source: Anonymous (1969). The Wecobee Handbook. PVO International, Boonton, New Jersey.
Fat or Oil
Melting
Specific
[Solidification] Gravity U
Point, C
[Temp,C]
Source (Synonym)
Refractive
Iodine Saponification
Index
Value
Value
[Temp,C]
Land Animals
1
2
3
4
5
6
Butterfat
Depot fat
Lard oil
Neat's-foot oil
Tallow, beef
mutton
Bos taurus
Homo sapiens
Sus scrofa
Bos taurus
Bos taurus
Ovis aries
[40]2-/
[15]
[15]
[25]
32.2
[15]
[30.5]
0.911
0.918
0.919
0.910
[42.0]
0.945 [15]
1.4565
0.925
0.900
0.903
0.905
1.481 [25]
1.4610(60]
1.4645 160]
1.4660(60]
1.4548
1.4602
1.4615
1.464 [25]
36.1
67.6
58.6
69-76
49.5
40
227
196.2
198.5
190-199
197
194
165
140
170
185
76-88
186
192
191
193
122-130
70
140-144
Marine Animals
7
8
9
10
11
Cod-liver oil
Herring oil
Menhaden oil
Sardine oil
Sperm oil, body
12
head
13 Whale oil
Gadus morhua
Clupea hareng'us
Brevoortia tyrannus
Sardinops caerulea
Physeter catodon (P. macrocephalus)
Physeter catodon (P. macroceph
alus)
Balaena mysticetus
[25]
[60]
[60]
[60]
0.892 [60]
195
0.893
0.961
0.964
0.924
0.922
0.917
0.938
0.914
0.917
0.925
0.974
0.918
0.915
0.923
0.914
0.935
0.925
0.915
0.900
0.919
0.927
0.923
0.934
0.929
247
180.3
195
257
190
194.3
190.3
174
194.5
190
190.5
192
199.1
250
192.1
192
197.5
174.7
192
191.5
190.6
188.7
193.1
174.5
Plants
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
17
Attalea funifera
Babassu oil
Ricinus eommunis
Castor oil
Theobroma cacao
Cocoa butter
Cocos nucifera
Coconut oil
Zea mays
Corn oil
Gossypium hirsutum
Cottonseed oil
Linum usitatissimum
Linseed oil
Brassica hirta
Mustard oil
Mclia azedarach
Neem oil
Guizotia abyssinica
Niger-seed oil
Licania rigida
Oiticica oil
Olea europaea saliva
Olive oil
Elaeis guineensis
Palm oil
Elaeis guineensis
Palm-kernel oil
Arachis hypogaea
Peanut oil
Perilla frutescens
PiM-illa oil
Papaver somniferum
Poppy-seed oil
Brassica campestris
Rapeseed oil
Carthamus tinctorius
Sufflower oil
Sesamutn indicum
Sesame oil
Glycine max (G. soja)
Soybean oil
Sunflower-seed oil Helianthus annuus
Alenrites fordii
Tung oil
Triticum aestivutn
Wheat-germ oil
2l
22-26
[-18.0]
34.1
25.1
[-20.0]
[-1.0]
[-24.0]
-3
[-6.0]
35.0
24.1
[3.0]
1-15]
[-10]
[-6.0]
[-16.0]
[-17.0]
[-2.5]
[60H/
[15]
[15]
[15]
[15]
[25]
[15]
[15]
[15]
[15]
[25]
[15]
[15]
[15]
[15]
[15F/
[15]
[15]
[60]-*/
[25]
[15]
[15]
[15]
[25]
Source: Altman, P. L., and Dittmer, D. S. (editors) (1972). Biology Data Book, Vol. 1. Federation of American
Societies for Experimental Biology, Bethesda, Maryland.
TABLE 2.F.6
Common fatty acids and their structural formulas
Common Name
Systematic Name
Structural Formula
Laurie
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric
Saturated Acids
n-Butanoic
3-Methyl-n-Butanoic
n-Hexanoic
n-Octanoic
n-Decanoic
n-Dodecanoic
n-Tetradecanoic
n-Hexadecanoic
n-Octadecanoic
n-Eicosanoic
n-Docosanoic
n-Tetracosanoic
CH 3 (CH 2 ) 2 COOH
(CH 3 ) 2 CHCH 2 COOH
CH 3 (CH 2 ) 4 COOH
CH 3 (CH 2 ) 6 COOH
CH 3 (CH 2 ) 8 COOH
CH 3 (CH 2 ) 10 COOH
CH 3 (CH 2 ) 12 COOH
CH 3 (CH 2 ) 14 COOH
CH 3 (CH 2 ) 16 COOH
CH 3 (CH 2 ) 18 COOH
CH 3 (CH 2 ) 20 COOH
CH 3 (CH 2 ) 22 COOH
Palmitoleic
Oleic
Linoleic
Linolenic
Arachidonic
Unsaturated Acids
Hexadec-9-enoic
Octadec-9-enoic
Octadeca-9,12-dienoic
Octadeca-9,12,15-trienoic
Eicosa-5,8,11,14-tetraenoic
Butyric
Isovaleric
Caproic
Caprylic
Capric
1
O
aO
o
o
o
en
Source: Paul, P. C, and Palmer, H. H. (1972). Food Theory and Applications. John Wiley & Sons, New York.
en
a
O
o
I
a
o
o
TABLE 2.F.7
Properties of various fatty acids
Acid
Formula
Molecular
Weight
Neutralization
Value
Iodine
Value
Melting
Pt. # C .
Boiling Pt.
C. @
5 mm Hg
Boiling Pt.
#
C. @
10 mm Hg
Number
Double
Bonds
Butyric
C4H8O2
88.10
636.82
- 8.0
50.0
Caproic
C 6 H, 2 O 2
116.16
483.03
- 3.5
86.5
99
Caprylic
C 8 H, 4 O 2
144.21
389.07
16.5
113.5
124
Capric
C|oH2oOa
172.26
325.71
31.3
137.0
152
Laurie
CI2HJ4O2
200.31
280.08
43.6
158.0
170
Lauroleic
C|jH 2 2 O 2
198.29
282.94
128.01
Myristic
C14HJ8O2
228.36
245.69
Myristoleic
53.8
178.0
190
C)4H 26 O 2
226.34
247.87
112.14
- 4.5
1
0
Pentadecanoic
C,sH 30 O 2
242.40
231.46
52.3
187.0
Palmitic
C, 6 H 3 2 O 2
256.42
218.80
62.9
197.0
0
210
Palmitoleic
254.40
220.53
1.5
99.78
Margaric
C17HJ4O2
270.45
207.45
61.3
206.0
Stearic
C 18 H 36 O 2
284.47
197.23
69.9
214.0
Oleic
C 18 H 3 4O 2
282.44
198.64
89.87
linoleic
C)8H32Oj
280.43
200.07
181.03
5.0
Linolenic
CI8H30O2
278.40
201.51
273.51
-11.0
Hydnocarpic
ClftH28O2
252.22
222.6
100.65
0
226
13.4
209.0
(Continued)
GO
D
SB
'
(Continued)
jq
r*
w>
in
R S ! S
in.
in
in
vp
q o q q q q q q o o q q o o q q o
u u u ' u u u t J u u ' u ' u ' u u ' u
I
2 I .=
Z-
bo
3"
o
o
TABLE 2.F.8
Fatty acid composition of common animal and vegetable fats and oils
SECTION 1
No. of
Fatty Acid
Carbon
Systematic Name
Common Name Atoms Cottonseed
n-Tetranoic
n-Hexanoic
n-Octanoic
n-Decanoic
n-Dodecanoic
n -Tetradecanoic
n -Hexadecanoic
n-Octadecanoic
n-Eicosanoic
n-Docosanoic
n-Tetracosanoic
9-Tetradecenoic
9 -Hexadecenoic
9-Octadecenoic
9-Eicosenoic
13-Docosenoic
9, 12-Octadecadienoic
9, 12,15-Octadecatrienoic
9, 11,13-Octadecatrienoic
5, 8, 11, 14-Eicosatetraenoic
4, 8, 12, 15,19-Docosapentaenoic
Docosadienoic
Butyric
Caproic
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric
Myristoleic
Palmitoleic
Oleic
Gadoleic
Erucic
Linoleic
Linolenic
Eleostearic
Arachidonic
4
6
8
10
12
14
16
18
20
22
24
14
16
18
20
22
18
18
18
20
Clupanodonic
22
3*
Kapok
Soybean
Sesame
Coconut
Palm Kernel
Babassu
a
0.5
21.9
1.9
0.1
10.5
1*
8.6
1.3
0.1
8.2-9.4
3.6-5.7
0.8-1.2
0.5
30.7
46.1
23.0
35-45.4
44.9
33.5
55.0
40.4-48.4
8.0
0-0.8
5.5-9.9
4.5-9.5
44-52
13-19
7.5-10.5
1-3
3-4
3-7
46-52
14-17
6.5-9
1-2.5
0-0.4
0-0.2
4-6.5
2.7-7.6
44-46
15-20
6-9
3-6
0.2-0.7
0-1.3
5-8
1.5-2.5
13-19
0.5-2
12-18
1.4-2.8
o
S3
D
03
{Continued)
3"
Butyric
Caproic
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric
Myristoleic
Palmitoleic
Oleic
Gadoleic
Erucic
Linoleic
Linolenic
Eleostearic
Arachidonic
4
6
8
10
12
14
16
18
20
22
24
14
16
18
20
22
18
18
18
20
Clupanodonic
22
Palm
Rapeseed
Mustard
White
Black
Ravison
Sunflower
Safflower
Co
o
o
a1.1-2.5
40-46
3.6-4.7
0-1.2
39-45
7-11
1.9-2.8
0.4-3.5
0.5-2.4
0.6-2.1
0.5-0.8
0.1-2.9
12.3-16.0
3.5-6.0
45-54
12-16
7.0-9.9
0.9-2.3
0.4
1.5
0.4
0.5
2.0
1.0
0.8
0.7
0.5
2.3
1.8
4.3
2.1
1.8
0.5
0.6
22.0
20.7
8.1
40.6
18.0
0.5
0.6
15.5
4.1
38.7
20.9
9.9
7.0
44.2
14.2
6.8
7-14.2
6.4
3.1
0.2
14.1-43.1
13.4
44.2-75.4
76.9
1.0
5"
{Continued)
ii
09
a
a
o
!
Butyric
Caproic
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric
Myristoleic
Palmitoleic
Oleic
Gadoleic
Erucic
Linoleic
Linolenic
Eleostearic
Arachidonic
Clupanodonic
ButterOlive
Teaseed
Walnut
Peanut
Perilla
fat
Linseed
3.5-3.7
1.4-2.0
0.5-1.7
1.9-2.6
2.5-4.5
8.1-14.6
25.9-30.2
9.2-11.2
4
6
8
10
12
14
16
18
20
0.5-1.2
9.7-15.6
1.0-3.3
0.1-0.9
22
24
14
16
18
4.9
1.2
0.01-0.4
3.5-4.6
0.9-1.9
17.1-21.9
6-12
5.9- 16.5
0.9
42.3-71.5
17.8-36.4
7.5-15.0
6.8
50-73.4
3.3-7.7
13.0-33.4
83-88
13-28.6
18
18
20
3.4-5.7
18.7-32.8
<3
22
15.2-22.4
46.8-54
C20 & C22
en
20
22
18
O a
^ 5"
,,
1.2-2.4
86.7
ft
0.8
64.6-79.8
5>
2.1-3.7
[ 0.9-1.7
J
(Continued)
?s
O
a
B.
D
so
No. of
Carbon
Common Name Atoms
Butyric
Caproic
Caprylic
Capric
4
6
8
10
Laurie
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric
Myristoleic
Palmitoleic
Oleic
Gadoleic
Erucic
Linoleic
Linolenic
12
14
16
18
20
22
24
14
16
18
20
22
18
18
9, 11,13-Octadecatrienoic
5, 8, 11, 14-Eicosatetraenoic
Eleostearic
Arachidonic
Dihydroxy
stearic
Ricinoleic
18
20
18
12-OH. 9-octadecanoic
Beef
Tallow
Mutton
Tallow
Corn
Castor
Tung
Cacao
Butter
3"
9
Trace to
1.1
1
2-8.2
26-32
12-16
24-33
14-29
Saturated
acids 2.4
1-4
20-28
25-32
0.2-1.7
8-12
2.5-4.5
5.5
26.2
34.4
Oil
n-Dodecanoic
n -Tetradecanoic
n-Hexadecanoic
n-Octadecanoic
n-Eicosanoic
n-Docosanoic
n -Tetracosanoic
9-Tetradecenoic
9-Hexadecenoic
9-Octadecenoic
9-Eicosenoic
13-Docosenoic
9, 12-Octadecadienoic
9, 12, 15-Octadecatrienoic
Lard
GO
2.
o
2-5
41-51
3-14
5'
p
13
1.9-2.7
39-50
26-47
0.2-1.6
19-49
7.4
4.0
37.3
1-4
3-5
34-62
3.1
8.5
2.1
3-
Trace to
0.5
0.5
Trace to
1.5
82
0.4-3
0.5
18
0.6
87.0
Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Publishing Co., Champaign, Illinois.
to
df of Lesser
Mean Square
1
2
3
4
161.45
199.50
215.71
224.58
230.16
233.99
236.77
238.88
240.54
18.513
19.000
19.164
19.247
19.296
19.330
19.353
19.371
19.385
10.128
9.5521
9.2766
9.1172
9.0135
8.9406
8.8867
8.8452
8.8123
7.7086
6.9443
6.5914
6.3882
6.2561
6.1631
6.0942
6.0410
5.9988
5
6
7
8
9
6.6079
5.9874
5.5914
5.3177
5.1174
5.7861
5.1433
4.7374
4.4590
4.2565
5.4095
4.7571
4.3468
4.0662
3.8625
5.1922
4.5337
4.1203
3.8379
3.6331
5.0503
4.3874
3.9715
3.6875
3.4817
4.9503
4.2839
3.8660
3.5806
3.3738
4.8759
4.2067
3.7870
3.5005
3.2927
4.8183
4.1468
3.7257
3.4381
3.2296
4.7725
4.0990
3.6767
3.3881
3.1789
10
11
12
13
14
4.9646
4.8443
4.7472
4.6672
4.6001
4.1028
3.9823
3.8853
3.8056
3.7389
3.7083
3.5874
3.4903
3.4105
3.3439
3.4780
3.3567
3.2592
3.1791
3.1122
3.3258
3.2039
3.1059
3.0254
2.9582
3.2172
3.0946
2.9961
2.9153
2.8477
3.1355
3.0123
2.9134
2.8321
2.7642
3.0717
2.9480
2.8486
2.7669
2.6987
3.0204
2.8962
2.7964
2.7144
2.6458
15
16
17
18
19
4.5431
4.4940
4.4513
4.4139
4.3807
3.6823
3.6337
3.5915
3.5546
3.5219
3.2874
3.2389
3.1968
3.1599
3.1274
3.0556
3.0069
2.9647
2.9277
2.8951
2.9013
2.8524
2.8100
2.7729
2.7401
2.7905
2.7413
2.6987
2.6613
2.6283
2.7066
2.6572
2.6143
2.5767
2.5435
2.6408
2.5911
2.5480
2.5102
2.4768
2.5876
2.5377
2.4943
2.4563
2.4227
20
21
22
23
24
4.3512
4.3248
4.3009
4.2793
4.2597
3.4928
3.4668
3.4434
3.4221
3.4028
3.0984
3.0725
3.0491
3.0280
3.0088
2.8661
2.8401
2.8167
2.7955
2.7763
2.7109
2.6848
2.6613
2.6400
2.6207
2.5990
2.5727
2.5491
2.5277
2.5082
2.5140
2.4876
2.4638
2.4422
2.4226
2.4471
2.4205
2.3965
2.3748
2.3551
2.3928
2.3660
2.3419
2.3201
2.3002
25
26
27
28
29
4.2417
4.2252
4.2100
4.1960
4.1830
3.3852
3.3690
3.3541
3.3404
3.3277
2.9912
2.9752
2.9604
2.9467
2.9340
2.7587
2.7426
2.7278
2.7141
2.7014
2.6030
2.5868
2.5719
2.5581
2.5454
2.4904
2.4741
2.4591
2.4453
2.4324
2.4047
2.3883
2.3732
2.3593
2.3463
2.3371
2.3205
2.3053
2.2913
2.2783
2.2821
2.2655
2.2501
2.2360
2.2229
30
40
60
120
4.1709
4.0847
4.0012
3.9201
3.8415
3.3158
3.2317
3.1504
3.0718
2.9957
2.9223
2.8387
2.7581
2.6802
2.6049
2.6896
2.6060
2.5252
2.4472
2.3719
2.5336
2.4495
2.3683
2.2899
2.2141
2.4205
2.3359
2.2541
2.1750
2.0986
2.3343
2.2490
2.1665
2.0868
2.0096
2.2662
2.1802
2.0970
2.0164
1.9384
2.2107
2.1240
2.0401
1.9588
1.8799
(Continued)
(Continued)
df of Lesser
Mean Square
1
2
3
4
241.88
243.91
245.95
248.01
249.05
250.10
251.14
252.20
253.25
254.31
19.396
19.413
19.429
19.446
19.454
19.462
19.471
19.479
19.487
19.496
8.7855
8.7446
8.7029
8.6602
8.6385
8.6166
8.5944
8.5720
8.5494
8.5264
5.9644
5.9117
5.8578
5.8025
5.7744
5.7459
5.7170
5.6877
5.6581
5.6281
10
12
15
20
24
30
40
60
120
5
6
7
8
9
4.7351
4.0600
3.6365
3.3472
3.1373
4.6777
3.9999
3.5747
3.2839
3.0729
4.6188
3.9381
3.5107
3.2184
3.0061
4.5581
3.8742
3.4445
3.1503
2.9365
4.5272
3.8415
3.4105
3.1152
2.9005
4.4957
3.8082
3.3758
3.0794
2.8637
4.4638
3.7743
3.3404
3.0428
2.8259
4.4314
3.7398
3.3043
3.0053
2.7872
4.3985
3.7047
3.2674
2.9669
2.7475
4.3650
3.6680
3.2298
2.9276
2.7067
10
11
12
13
14
2.9782
2.8536
2.7534
2.6710
2.6022
2.9130
2.7876
2.6866
2.6037
2.5342
2.8450
2.7186
2.6169
2.5331
2.4630
2.7740
2.6464
2.5436
2.4589
2.3879
2.7372
2.6090
2.5055
2.4202
2.3487
2.6996
2.5705
2.4663
2.3803
2.3082
2.6609
2.5309
2.4259
2.3392
2.2664
2.6211
2.4901
2.3842
2.2966
2.2229
2.5801
2.4480
2.3410
2.2524
2.1778
2.5379
2.4045
2.2962
2.2064
2.1307
15
16
17
18
19
2.5437
2.4935
2.4499
2.4117
2.3779
2.4753
2.4247
2.3807
2.3421
2.3080
2.4034
2.3522
2.3077
2.2686
2.2341
2.3275
2.2756
2.2304
2.1906
2.1555
2.2878
2.2354
2.1898
2.1497
2.1141
2.2468
2.1938
2.1477
2.1071
2.0712
2.2043
2.1507
2.1040
2.0629
2.0264
2.1601
2.1058
2.0584
2.0166
1.9795
2.1141
2.0589
2.0107
1.9681
1.9302
2.0658
2.0096
1.9604
1.9168
1.8780
20
21
22
23
24
2.3479
2.3210
2.2967
2.2747
2.2547
2.2776
2.2504
2.2258
2.2036
2.1834
2.2033
2.1757
2.1508
2.1282
2.1077
2.1242
2.0960
2.0707
2.0476
2.0267
2.0825
2.0540
2.0283
2.0050
1.9838
2.0391
2.0102
1.9842
1.9605
1.9390
1.9938
1.9645
1.9380
1.9139
1.8920
1.9464
1.9165
1.8894
1.8648
1.8424
1.8963
1.8657
1.8380
1.8128
1.7896
1.8432
1.8117
1.7831
1.7570
1.7330
25
26
27
28
29
2.2365
2.2197
2.2043
2.1900
2.1768
2.1649
2.1479
2.1323
2.1179
2.1045
2.0889
2.0716
2.0558
2.0411
2.0275
2.0075
1.9898
1.9736
1.9586
1.9446
1.9643
1.9464
1.9299
1.9147
1.9005
1.9192
1.9010
1.8842
1.8687
1.8543
1.8718
1.8533
1.8361
1.8203
1.8055
1.8217
1.8027
1.7851
1.7689
1.7537
1.7684
1.7488
1.7306
1.7138
1.6981
1.7110
1.6906
1.6717
1.6541
1.6376
30
40
60
120
2.1646
2.0772
1.9926
1.9105
1.8307
2.0921
2.0035
1.9174
1.8337
1.7522
2.0148
1.9245
1.8364
1.7505
1.6664
1.9317
1.8389
1.7480
1.6587
1.5705
1.8874
1.7929
1.7001
1.6084
1.5173
1.8409
1.7444
1.6491
1.5543
1.4591
1.7918
1.6928
1.5943
1.4952
1.3940
1.7396
1.6373
1.5343
1.4290
1.3180
1.6835
1.5766
1.4673
1.3519
1.2214
1.6223
1.5089
1.3893
1.2539
1.0000
00
F = s\/s\ = (Sl/vl)/(S2/v2),
where sf = Sl/vl and sf = S2/v2 are independent mean square estimators of a common
variance cr2, based on v1 and v2 degrees of freedom, respectively.
Source: Pearson, E. S., and Hartley, H. O. (1972). The Biometrika Tables for Statisticians, Vol. II. University Press,
Cambridge, England.
df of Lesser
Mean Square
"2
1
2
3
4
5
6
7
8
9
4052.2
4999.5
5403.4
5624.6
5763.6
5859.0
5928.4
98.503
99.000
99.166
99.249
99.299
99.333
99.356
34.116
30.817
29.457
28.710
28.237
27.911
27.672
21.198
18.000
16.694
15.977
15.522
15.207
14.976
16.258
13.745
12.246
11.259
10.561
5981.1
6022.5
99.374
99.388
27.489
27.345
14.799
14.659
13.274
10.925
9.5466
8.6491
8.0215
12.060
9.7795
8.4513
7.5910
6.9919
11.392
9.1483
7.8466
7.0061
6.4221
10.967
8.7459
7.4604
6.6318
6.0569
10.672
8.4661
7.1914
6.3707
5.8018
10.456
8.2600
6.9928
6.1776
5.6129
10.289
8.1017
6.8400
6.0289
5.4671
10.158
7.9761
6.7188
5.9106
5.3511
10
11
12
13
14
10.044
9.6460
9.3302
9.0738
8.8616
7.5594
7.2057
6.9266
6.7010
6.5149
6.5523
6.2167
5.9525
5.7394
5.5639
5.9943
5.6683
5.4120
5.2053
5.0354
5.6363
5.3160
5.0643
4.8616
4.6950
5.3858
5.0692
4.8206
4.6204
4.4558
5.2001
4.8861
4.6395
4.4410
4.2779
5.0567
4.7445
4.4994
4.3021
4.1399
4.9424
4.6315
4.3875
4.1911
4.0297
15
16
17
18
19
8.6831
8.5310
8.3997
8.2854
8.1849
6.3589
6.2262
6.1121
6.0129
5.9259
5.4170
5.2922
5.1850
5.0919
5.0103
4.8932
4.7726
4.6690
4.5790
4.5003
4.5556
4.4374
4.3359
4.2479
4.1708
4.3183
4.2016
4.1015
4.0146
3.9386
4.1415
4.0259
3.9267
3.8406
3.7653
4.0045
3.8896
3.7910
3.7054
3.6305
3.8948
3.7804
3.6822
3.5971
3.5225
20
21
22
23
24
8.0960
8.0166
7.9454
7.8811
7.8229
5.8489
5.7804
5.7190
5.6637
5.6136
4.9382
4.8740
4.8166
4.7649
4.7181
4.4307
4.3688
4.3134
4.2636
4.2184
4.1027
4.0421
3.9880
3.9392
3.8951
3.8714
3.8117
3.7583
3.7102
3.6667
3.6987
3.6396
3.5867
3.5390
3.4959
3.5644
3.5056
3.4530
3.4057
3.3629
3.4567
3.3981
3.3458
3.2986
3.2560
25
26
27
28
29
7.7698
7.7213
7.6767
7.6356
7.5977
5.5680
5.5263
5.4881
5.4529
5.4204
4.6755
4.6366
4.6009
4.5681
4.5378
4.1774
4.1400
4.1056
4.0740
4.0449
3.8550
3.8183
3.7848
3.7539
3.7254
3.6272
3.5911
3.5580
3.5276
3.4995
3.4568
3.4210
3.3882
3.3581
3.3303
3.3239
3.2884
3.2558
3.2259
3.1982
3.2172
3.1818
3.1494
3.1195
3.0920
30
40
60
120
7.5625
7.3141
7.0771
6.8509
6.6349
5.3903
5.1785
4.9774
4.7865
4.6052
4.5097
4.3126
4.1259
3.9491
3.7816
4.0179
3.8283
3.6490
3.4795
3.3192
3.6990
3.5138
3.3389
3.1735
3.0173
3.4735
3.2910
3.1187
2.9559
2.8020
3.3045
3.1238
2.9530
2.7918
2.6393
3.1726
2.9930
2.8233
2.6629
2.5113
3.0665
2.8876
2.7185
2.5586
2.4073
(Continued)
df of Lesser
Mean Square
10
1
2
3
4
12
15
20
24
30
40
60
120
6055.8
6106.3
6157.3
6208.7
6234.6
6260.6
6286.8
6313.0
6339.4
6365.9
99.399
99.416
99.433
99.449
99.458
99.466
99.474
99.482
99.491
99.499
27.229
27.052
26.872
26.690
26.598
26.505
26.411
26.316
26.221
26.125
14.546
14.374
14.198
14.020
13.929
13.838
13.745
13.652
13.558
13.463
5
6
7
8
9
10.051
7.8741
6.6201
5.8143
5.2565
9.8883
7.7183
6.4691
5.6667
5.1114
9.7222
7.5590
6.3143
5.5151
4.9621
9.5526
7.3958
6.1554
5.3591
4.8080
9.4665
7.3127
6.0743
5.2793
4.7290
9.3793
7.2285
5.9920
5.1981
4.6486
9.2912
7.1432
5.9084
5.1156
4.5666
9.2020
7.0567
5.8236
5.0316
4.4831
9.1118
6.9690
5.7373
4.9461
4.3978
9.0204
6.8800
5.6495
4.8588
4.3105
10
11
12
13
14
4.8491
4.5393
4.2961
4.1003
3.9394
4.7059
4.3974
4.1553
3.9603
3.8001
4.5581
4.2509
4.0096
3.8154
3.6557
4.4054
4.0990
3.8584
3.6646
3.5052
4.3269
4.0209
3.7805
3.5868
3.4274
4.2469
3.9411
3.7008
3.5070
3.3476
4.1653
3.8596
3.6192
3.4253
3.2656
4.0819
3.7761
3.5355
3.3413
3.1813
3.9965
3.6904
3.4494
3.2548
3.0942
3.9090
3.6024
3.3608
3.1654
3.0040
15
16
17
18
19
3.8049
3.6909
3.5931
3.5082
3.4338
3.6662
3.5527
3.4552
3.3706
3.2965
3.5222
3.4089
3.3117
3.2273
3.1533
3.3719
3.2587
3.1615
3.0771
3.0031
3.2940
3.1808
3.0835
2.9990
2.9249
3.2141
3.1007
3.0032
2.9185
2.8442
3.1319
3.0182
2.9205
2.8354
2.7608
3.0471
2.9330
2.8348
2.7493
2.6742
2.9595
2.8447
2.7459
2.6597
2.5839
2.8684
2.7528
2.6530
2.5660
2.4893
20
21
22
23
24
3.3682
3.3098
3.2576
3.2106
3.1681
3.2311
3.1730
3.1209
3.0740
3.0316
3.0880
3.0300
2.9779
2.9311
2.8887
2.9377
2.8796
2.8274
2.7805
2.7380
2.8594
2.8010
2.7488
2.7017
2.6591
2.7785
2.7200
2.6675
2.6202
2.5773
2.6947
2.6359
2.5831
2.5355
2.4923
2.6077
2.5484
2.4951
2.4471
2.4035
2.5168
2.4568
2.4029
2.3542
2.3100
2.4212
2.3603
2.3055
2.2558
2.2107
25
26
27
28
29
3.1294
3.0941
3.0618
3.0320
3.0045
2.9931
2.9578
2.9256
2.8959
2.8685
2.8502
2.8150
2.7827
2.7530
2.7256
2.6993
2.6640
2.6316
2.6017
2.5742
2.6203
2.5848
2.5522
2.5223
2.4946
2.5383
2.5026
2.4699
2.4397
2.4118
2.4530
2.4170
2.3840
2.3535
2.3253
2.3637
2.3273
2.2938
2.2629
2.2344
2.2696
2.2325
2.1985
2.1670
2.1379
2.1694
2.1315
2.0965
2.0642
2.0342
30
40
60
120
2.9791
2.8005
2.6318
2.4721
2.3209
2.8431
2.6648
2.4961
2.3363
2.1847
2.7002
2.5216
2.3523
2.1915
2.0385
2.5487
2.3689
2.1978
2.0346
1.8783
2.4689
2.2880
2.1154
1.9500
1.7908
2.3860
2.2034
2.0285
1.8600
1.6964
2.2992
2.1142
1.9360
1.7628
1.5923
2.2079
2.0194
1.8363
1.6557
1.4730
2.1108
1.9172
1.7263
1.5330
1.3246
2.0062
1.8047
1.6006
1.3805
1.0000
00
F = s\/s\ = (S1/v1)/(S2/v2),
where sf = S1/v1 and s2 = S2/v2 are independent mean square estimators of a common
variance a2, based on f1 and v2 degrees of freedom, respectively.
Source: Pearson, E. S., and Hartley, H. O. (1972). The Biometrika Tables for Statisticians, Vol. II. University Press,
Cambridge, England.
df of Lesser
Mean Square.
6
1
2
3
4
16211
20000
21615
22500
23056
23437
23715
23925
24091
198.50
199.00
199.17
199.25
199.30
199.33
199.36
199.37
199.39
55.552
49.799
47.467
46.195
45.392
44.838
44.434
44.126
43.882
31.333
26.284
24.259
23.155
22.456
21.975
21.622
21.352
21.139
5
6
7
8
9
22.785
18.635
16.236
14.688
13.614
10
11
12
13
14
12.826
12.226
11.754
11.374
11.060
15
16
17
18
19
10.798
10.575
10.384
10.218
10.073
16.530
12.917
10.882
9.5965
8.7171
15.556
12.028
10.050
8.8051
7.9559
14.940
11.464
9.5221
8.3018
7.4712
14.513
11.073
9.1553
7.9520
7.1339
14.200
10.786
8.8854
7.6941
6.8849
13.961
10.566
8.6781
7.4959
6.6933
13.772
10.391
8.5138
7.3386
6.5411
9.4270
8.9122
8.5096
8.1865
7.9216
8.0807
7.6004
7.2258
6.9258
6.6804
7.3428
6.8809
6.5211
6.2335
5.9984
6.8724
6.4217
6.0711
5.7910
5.5623
6.5446
6.1016
5.7570
5.4819
5.2574
6.3025
5.8648
5.5245
5.2529
5.0313
6.1159
5.6821
5.3451
5.0761
4.8566
5.9676
5.5368
5.2021
4.9351
4.7173
7.7008
7.5138
7.3536
7.2148
7.0935
6.4760
6.3034
6.1556
6.0278
5.9161
5.8029
5.6378
5.4967
5.3746
5.2681
5.3721
5.2117
5.0746
4.9560
4.8526
5.0708
4.9134
4.7789
4.6627
4.5614
4.8473
4.6920
4.5594
4.4448
4.3448
4.6744
4.5207
4.3894
4.2759
4.1770
4.5364
4.3838
4.2535
4.1410
4.0428
18.314
14.544
12.404
11.042
10.107
20
21
22
23
24
9.9439
9.8295
9.7271
9.6348
9.5513
6.9865
6.8914
6.8064
6.7300
6.6609
5.8177
5.7304
5.6524
5.5823
5.5190
5.1743
5.0911
5.0168
4.9500
4.8898
4.7616
4.6809
4.6088
4.5441
4.4857
4.4721
4.3931
4.3225
4.2591
4.2019
4.2569
4.1789
4.1094
4.0469
3.9905
4.0900
4.0128
3.9440
3.8822
3.8264
3.9564
3.8799
3.8116
3.7502
3.6949
25
26
27
28
29
9.4753
9.4059
9.3423
9.2838
9.2297
6.5982
5.4615
4.8351
4.4327
4.1500
3.9394
3.7758
3.6447
6.5409
6.4885
6.4403
6.3958
5.4091
5.3611
5.3170
5.2764
4.7852
4.7396
4.6977
4.6591
4.3844
4.3402
4.2996
4.2622
4.1027
4.0594
4.0197
3.9831
3.8928
3.8501
3.8110
3.7749
3.7297
3.6875
3.6487
3.6131
3.5989
3.5571
3.5186
3.4832
30
40
60
120
9.1797
8.8279
8.4946
8.1788
7.8794
6.3547
6.0664
5.7950
5.5393
5.2983
5.2388
4.9758
4.7290
4.4972
4.2794
4.6234
4.3738
4.1399
3.9207
3.7151
4.2276
3.9860
3.7599
3.5482
3.3499
3.9492
3.7129
3.4918
3.2849
3.0913
3.7416
3.5088
3.2911
3.0874
2.8968
3.5801
3.3498
3.1344
2.9330
2.7444
3.4505
3.2220
3.0083
2.8083
2.6210
(Continued)
df of Greeiter M e a n Square
df of Lesser
M e a n Square
"2
1
2
3
4
"1
10
12
15
20
24
30
40
60
120
24224
24426
24630
24836
24940
25044
25148
25253
25359
25464
199.40
199.42
199.43
199.45
199.46
199.47
199.47
199.48
199.49
199.50
43.686
43.387
43.085
42.778
42.622
42.466
42.308
42.149
41.989
41.828
20.967
20.705
20.438
20.167
20.030
19.892
19.752
19.611
19.468
19.325
5
6
7
8
9
13.618
10.250
8.3803
7.2106
6.4172
13.384
10.034
8.1764
7.0149
6.2274
13.146
9.8140
7.9678
6.8143
6.0325
12.903
9.5888
7.7540
6.6082
5.8318
12.780
9.4742
7.6450
6.5029
5.7292
12.656
9.3582
7.5345
6.3961
5.6248
12.530
9.2408
7.4224
6.2875
5.5186
12.402
9.1219
7.3088
6.1772
5.4104
12.274
9.0015
7.1933
6.0649
5.3001
12.144
8.8793
7.0760
5.9506
5.1875
10
11
12
13
14
5.8467
5.4183
5.0855
4.8199
4.6034
5.6613
5.2363
4.9062
4.6429
4.4281
5.4707
5.0489
4.7213
4.4600
4.2468
5.2740
4.8552
4.5299
4.2703
4.0585
5.1732
4.7557
4.4314
4.1726
3.9614
5.0706
4.6543
4.3309
4.0727
3.8619
4.9659
4.5508
4.2282
3.9704
3.7600
4.8592
4.4450
4.1229
3.8655
3.6552
4.7501
4.3367
4.0149
3.7577
3.5473
4.6385
4.2255
3.9039
3.6465
3.4359
15
16
17
18
19
4.4235
4.2719
4.1424
4.0305
3.9329
4.2497
4.0994
3.9709
3.8599
3.7631
4.0698
3.9205
3.7929
3.6827
3.5866
3.8826
3.7342
3.6073
3.4977
3.4020
3.7859
3.6378
3.5112
3.4017
3.3062
3.6867
3.5389
3.4124
3.3030
3.2075
3.5850
3.4372
3.3108
3.2014
3.1058
3.4803
3.3324
3.2058
3.0962
3.0004
3.3722
3.2240
3.0971
2.9871
2.8908
3.2602
3.1115
2.9839
2.8732
2.7762
20
21
22
23
24
3.8470
3.7709
3.7030
3.6420
3.5870
3.6779
3.6024
3.5350
3.4745
3.4199
3.5020
3.4270
3.3600
3.2999
3.2456
3.3178
3.2431
3.1764
3.1165
3.0624
3.2220
3.1474
3.0807
3.0208
2.9667
3.1234
3.0488
2.9821
2.9221
2.8679
3.0215
2.9467
2.8799
2.8197
2.7654
2.9159
2.8408
2.7736
2.7132
2.6585
2.8058
2.7302
2.6625
2.6015
2.5463
2.6904
2.6140
2.5455
2.4837
2.4276
25
26
27
28
29
3.5370
3.4916
3.4499
3.4117
3.3765
3.3704
3.3252
3.2839
3.2460
3.2110
3.1963
3.1515
3.1104
3.0727
3.0379
3.0133
2.9685
2.9275
2.8899
2.8551
2.9176
2.8728
2.8318
2.7941
2.7594
2.8187
2.7738
2.7327
2.6949
2.6600
2.7160
2.6709
2.6296
2.5916
2.5565
2.6088
2.5633
2.5217
2.4834
2.4479
2.4961
2.4501
2.4079
2.3690
2.3331
2.3765
2.3297
2.2867
2.2470
2.2102
30
40
60
120
3.3440
3.1167
2.9042
2.7052
2.5188
3.1787
2.9531
2.7419
2.5439
2.3583
3.0057
2.7811
2.5705
2.3727
2.1868
2.8230
2.5984
2.3872
2.1881
1.9998
2.7272
2.5020
2.2898
2.0890
1.8983
2.6278
2.4015
2.1874
1.9840
1.7891
2.5241
2.2958
2.0789
1.8709
1.6691
2.4151
2.1838
1.9622
1.7469
1.5325
2.2998
2.0636
1.8341
1.6055
1.3637
2.1760
1.9318
1.6885
1.4311
1.0000
00
Source: Pearson, E. S., and Hartley, H. O. (1972). The Biometrika Tables for Statisticians, Vol. II. University Press, Cambridge,
England.
Fermented Ingredients
TABLE 2.F.12
Examples of formulas for fermented foods
Ingredient
Flour
Water
Salt
Yeast
Shortening
Yeast food
Mall
Sugar
Nonfat milk
solids
Whole egg
Sodium bi
carbonate
Ammonium bi
carbonate
Cheese
Invert syrup
Molasses
Graham meal
Graham flour
Mace
Vanilla
Cardamom
Pastry
Bagel
Pretzel
Cracker
H. Glut
Cracker
69.0
20.7
1.0
0.1
5.9
0.1
0.3
1.7
0.9
43.5
13.3
0.9
64.0
28.8
1.2
1.8
71.6
25.0
1.1
0.2
2.1
0.3
0.7
Crackers
Sweet
Dough
Danish
Soda
Cheese
Mellow Br.
Bread
Cracker
Cracker
46.8
23.3
0.7
2.9
8.7
35.8
18.0
0.6
2.2
22.5*
70.3
20.5
1.1
0.1
7.0
66.1
15.1
0.8
0.2
4.0
0.1
0.3
8.7
2.9
9.0
2.2
5.8
9.0
0.6
0.4
0.2
Sprayed
Cracker
Graham
7.0
4.2
12.1
0.3
13.2
2.9
2.4
2.4
14.5
0.2
0.6
0.1
Fertilizer
TABLE 2.F.13
Examples of grade formulas
Pounds
Ingredient
Nitrogen
(N)
Analysis
Avail
able
phosphoric
acid
(APA)
Potassium
oxide
(KiO)
8.0
20.8
20.0
60.0
N
N
APA
K,0
0 80
4 41
10 20
5 22
5 21
2,000
10 20
5 22
Resi-
a
o
3
I I
Wa- dual
ter acidity
0 80
458
61 3 32
182+
61 4 12 276
56
1. 59 188
5-10-5
Nitrogen solution 410 41 .0 N
(22-65-0)
20 .0 APA
1,020 Superphosphate
60 .0 K , 0
174 Muriate of potash
552 Limestone or sand
5 21
2,000
5 21
254
10 20
61 3. 32
56
61 4. 91 364+
5 22
10 20
5 22
552+
8-16-8
304
200
392
730
274
100
41.0 N
6 .23
20.8 N
46.0 APA
2 .08
1.90 224
225
32 0.88
7 .30
8.22
44 2.37
16.32
8.22
67
76 5.15 449
52
1. 16 202
9 .02
20.0 APA
60.0 K , 0
8 .31
2,000
67
10-20-10
274
300
Nitrogen
solution
410 (19-72-0)
Diiimmonium phosphate
41 .0 N
5. 62
18.0 N
46 .0 APA
2. 70
6.90
0. 30
(Continued)
Fertilizer
(Continued)
Ingredient
Analysis
20.8 N
46.0 APA
Potassium
oxide
(KiO)
Water
2.08
Residual
acid
ity
225
9.98
35 0.98
3.52
20.0 APA
60.0 K,0
2,000
Available
phosphoricacid
(APA)
Ammonia
capacity
Pounds
Nitrogen
(N)
Pounds input
21 1.14
10.20
10.40 20.40
10.20 52
56 3.69 427
0-20-20
Triple
superphos 46 .0 APA
phate
730 Superphosphate
20 .0 APA
60 .OK,0
680 Muriate of potash
13. 11
570
2,000
1. 28
7. 30
20. 41
20 .40
20.40
20.44
20.40
2. 37
0 3. 65
20 .40
20-0-20
33.5 N
60.0 K,0
20.44
200
r-TO
o
o
IN"
l-H
260
o
00
o
760
Fertilizer Materials
r-T
o
o
i-T
i
_ O
00 CO
ooo
o o
Hri
1 1
I I
Iq
d
I I
I I
d
* .
q
d
cco"
o
CO
1 1 o 1 1
d
1 1 q q
d
d
CO
CO
I I
CO
I
o o o
<N
1-H
CO
CM
O
in
<N
| 1
CO
<N
00
odd
odd
o
d
eo q co
1 1
5
CO
ton
I I
I I
I I
CO ^
Oi
odd
T t | N CO
So
d d eo
I I
I I
00
<N CO
1
CO
rH
pi
r-j <* CN
CO
HH(N
00
r-J
00
oo co in
gfeS
r-( CN rH
m co
I I I
CO CO 0 0
T H T * CO
in co (N
CO
I-H
13
eo 3
fc.2
.a 8.2.2 , . s 8
s s
C T 3 C C ^ C - S 3 S3
1
HO
c?
-g
Si !S S
^ * 59
3
^
Nt
o5
cd
^^ + *
05
026
22-28 4
52-54
29.0
18-20
0.2
0.2
42-50
0.4
76
20-25
3.4
0.3
0.4
0.1
0.3
33.2
20.4
0.2
0.2
13.6
0.3
11.9
1.4
+1,000
+400 to 500
-1000 to-140 0
+200
0.01
0.01
0.01
2.2
0.2
0.1
0.3
0.03
0.02
0.01
60-62
22
0.1
0.1
47.0
11.2
1.5
22.7
o
0
0.03
S*
o*
0
n>
on
OK
0.7
50
6.0
0.7
3.6
1.2
0.4
17.6
0.4
2.1
1.2
0.001
0.01
0.03
0.002
0.02
+400
Multiple Nutrient
Ammoniated superphosphate
Ammonium phosphate-nitrate
Ammonium phosphate-sulfate
Cotton hull ashes
Diammonium
phosphate
Monoammonium
phosphate
Nitric phosphates
Nitrate of sodapotash
Potassium nitrate
Wood ashes
**
ft.
Potash
Potassium chloride
(muriate)
Potassium magnesium sulfate
Potassium sulfate
Tobacco stems
g
ft
, Properti
18-20
17.2
27
15
13-16
20-39
3-6
12
-140
-1240
1a
89
4-7
16-21
48-53
11
48
14-22
10-22
15
13
0.2
22-30
0.2
14
1.8
45
5.5
0.3
0.1
15.4
0.1
0.02
0.2
0.02
0.03
-1520 to-226 0
6.8
3.1
1.0
1.9
0.04
0.06
0.07
-1250 to-1,550
1.1
0.3
2.2
0.1
0.02
0.03
0.03
0.02
-1,300
1.-12.0
0.02
0.2
0.02
0.03
0.13
- 300 to - 500
+550
1.1
0.2
0.10
0.16
+520
0.12
8-10
0.6
23.3
0.1
0.4
2.2
0.2-3.6
0.2
0.4
0.5
0.76
0.20
(Continued)
5
M
#
a.
TABLE 2.F.14 (Continued)
Material
Available
Nitrogen Phosphate
%
%P2O5
Potash
%K20
Calcium Magnesium
%
%
Sulfur
%
Approximate
Calcium Carbonate Equiv.2
Lb/per Ton
Zinc
%
Boron
%
0.001
0.2
0.05
0.01
0.01
0.003
+1,800
+1,960
0
0
+1,800
Secondary Nutrient
Blast furnace slag
Chats
Dolomite
Gypsum
Kieserite (emjeo)
Limestone
Lime-sulfur solution
Magnesium sulfate
(epsom salt)
Sulfur
1.7
0.6
0.5
0.3
0.001
0.001
0.004
29.3
21.2
21.5
22.5
1.6
31.7
6.7
3.8
9.3
11.4
0.4
18.2
3.4
1.4
0.2
0.3
16.8
0.1
23.8
0.3
2.2
10.5
14.0
0.4
-1900 t o - 6 , 3 2 0
1.02
0.55
0.11
0.48
TO
g]
So"
0
0
ft.
?L
50
CD
M
e+M
30-99.6
1
Most of the percentages larger than one of N, P2O5 and K,O are the usual guarantees. Where more than one grade is sold, the range is indicated by two numbers sepa
rated
by a dash. The rest of the percentages are averages compiled by A. L. Mehring from many published analyses.
2
Ind. Eng. Chem. Anal. Ed. 5, 229-34 and other sources. A minus sign indicates the number of pounds of calcium carbonate needed to neutralize acid formed when
1 3ton of the material is added to the soil. A plus sign indicates basic materials, and a zero physiologically neutral materials.
By the 2% citric acid method.
4
Total PjO,. All of the P,O5 in natural organics is considered available.
5
30-36% total PJOJ , which is relatively unavailable in some soils.
Micro Nutrient Materials. Some commercial grades have the following average compositions:
11.6% B
Borax
75% Cu
Copper oxide
24.9% Cu, 12.8% S, and 0.5% Zn
Copper sulfate
19.7% iron
Hydra ted Iron sulfate
25.1% Mn, 0.5% Cu, 0.08% Zn, 0.3% B, and 14.5% S
Manganese sulfate
White copperas
34.4% iron
Zinc oxide
77.2% Zn
Zinc sulfate
27.8% Zn, 0.02% Cu, and 13.6% S
Source: Garman, W. H. (editor). The Fertilizer Handbook, 2nd Edition. Fertilizer Institute.
~'
i
3
a
O
3
a
O
to
3
JS
I
g
* I
TABLE 2.F.15
.
A film gauge is the number indicative of the thickness of packaging films. (1) For films other than
cellophane the gauge number is a numerical prefix and is the last figures of the 5-digit decimal fraction
of the thickness in inches, thus 88-gauge = 0.00088 in. (2) Cellophane is designated by the first three
digit numbers to indicate yield (square inches per pound). Example: 250 indicates a film with 25,000
sq in. per lb. Typical weights and yields are:
215 plain
195 plain
150 plain
250 moistureproof
210 moistureproof
195 moistureproof
140 moistureproof
J
3
^
g>
Approx
Thickness,
In.
Approx No.
Sq In. Per Lb
5*
y
g
0.0009
0.0010
0.0013
0.0008
0.0009
0.0010
0.0014
21,500
19,500
15,000
25,000
21,000
19,500
14,000
S
%
g
&
D
&
(3) Film thickness is sometimes expressed in mils which is equivalent to 0.001 in.
Source: F. W. Greene Co. (editors) (1967). Glossary of Packaging Terms, 4th Edition. Packaging Institute, New
York.
3!
GO
TABLE 2.F.16
Composition of fish and shellfish
S
(Duhai (-1 danota lack of rtliabla data lor a connituant baliaad lo ba praiant in meaiurabla amount)
NUTRIENTS IN INDICATEO QUANTITY
Water
Food
energy
Prr""'
Col""
ProWin
Fat
Saturated
(total)
f.rjmi
I, rams
Unmu.ii.d
Oleic
LinoIcic
Carbohydrate
Calcium
Crams
MUh*"""
Phosphorus
Iron
Potassium
Vitamin
A value
Thiamin
HUH
"""
Milli
*"""'
In'"national
Mitli
,
Riboflavin
Niacm
Ascorbic
acid
^ ^ J
**3T
tj3j
Ml/;,grams
M1//1urams
Jff*
va
GO
Crams
FISH, SHELLFISH, MEAT, POULTRY;
Crami
Crami
Crams
M,lh
*'">
RELATED PRODUCTS
Mllh;
*"""
3 oz
85
68
135
22
85
85
135
82
86
77
65
45
135
11
7
24
1
1
3
28
66
50
3 oz
1 fillet
1 cup
85
85
240
66
66
59
59
85
85
14
140
19
195
16
160
17
17
16
16
20
20
55
11
11
4
4
1.
1.4
2.
2.7
1.
1.3
3 oz
85
71
120
17
3 oz
85
62
175
20
6 scallops
90
60
175
16
3 oz
85
64
170
20
10
Canned meat 16
French fried
Tuna, canned in oil, drained
3 oz
3 oz
3 oz
85
85
85
70
70
57
57
61
61
10
100
19
190
17
170
221
117
224
11
99
77
.1
.1
2.
2.3
1.
1.7
Tuna^alad 17
1 cup
205
70
350
30
22
4.3
3 oz
3 oz
1 cup
1 fish stick or 1 oz
.9
2.
2.2
4.
4.4
.2
.2
_
.8
1.
1.2
2.
2.3
.1
.1
. .
.1
3.0
2.5
.5
25
244 0.6
2
2
1
59
47
61
138 5.2
116 3.5
246 1.1
55
334
66
2
28
88 226
22
, 15. .
0 167
0
372
47
154
119
149
.1
21
210 1.
1.0
19
192 1.
1.1
34
343 13.
13.2
_ _ .
243
.7
29
296
24
242
29
290
_ _
30
424
2.5
502
20
266
.5
320
.1
Trace
-1
3.
3.7 2.
2.0
.7
1.
1.7
.7
1
1
99
00
9
98
661
77
22
224 2.
2.6
16
162 1.
1.7
19
199 1.
1.6
10
104
19
195
6.3
41
291
6.7
2.7
- ^
40
0.09
0.08
1.6
90
.08
.01
.11
.15
.09
.11
1.1
.9
2.6
.01
.02
.5
740
740
.0
.03
.1
.10
.3
.34
2.
2.7
1.
1.6
6.
6.0
6.8
4.6
60
.03
.0
.06
.1
.10
.4
.43
.
.16
190
.02
.17
50
70
.01
.03
.04
.03
1.5
.07 2.3
.10 10.1
590
.08
.23
10.3
Cj
Q " *
5 J
jj
*^J
JJ
G O
+ .
S j
P-
16
Qj
(D
Jj
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
8
S3
CO
309
Water
Protein
Fat
Carbohydrate
Total
(bydif) Fiber
Ash
Calories
(No. per
100 g)
Notes
Refuse in
AP(%)
68.6
68.6
20
20
222
223
224
225
81.8
81.8
77.2
77.2
16.4
16.4
19
19
0.5
0.5
2.5
2.5
74.1
74.1
18.8
18.8
76.0
228
229
230
All, unspecifiedfillet
round
Crustaceans and molluscs, fresh
Crustaceans, in shell
Molluscs, in shell
Both, unspecified, in shell
Fish, curedsalted, smoked, dried
Fat-rich kinds
1.4
1.4
176
176
0
50
0
0
0
0
1.3
1.3
1.3
1.3
75
75
104
104
0
55
0
55
5.7
5.7
0
0
1.4
1.4
132
132
17.8
2.1
2.0
2.1
103
81.0
13.0
1.5
2.9
1.6
80
79.3
14.6
1.7
2.6
1.8
88
10
10
Light cure:
231
232*
2331
234
05
S*
B
d
CO
226
227
FoodC
Item
No.
i and
TABLE 2.F.17
Composition of the edible portion (EP) and refuse in the material as purchased (AP)
to
O
58
58
21
21
11
11
10
10
189
189
41
41
40
40
10
10
9
9
261
261
0
53
Lobster, crawfish,
crab, shrimp, etc.
Oysters, mussels,
clams, squids, etc.
63
75
72
Herring, sardines,
salmon, mackerel
Brined: kippers,
bloaters
Refuse: bones
31
0
31
0
(Continued)
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PULL DOWNWARDS
PUT FORK IN HERE
UPPER FLESH
BACKBONE
RIBS
LOWER FLESH
ROE
FIGURE 2.F.2
Cross section of a herring
Source: Callow, A. B. Cooking and Nutritive Value. Oxford University Press, Fairlawn, New Jersey.
FIGURE 2.F.3
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
Fish, Dressed
FIGURE 2.F.4
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
Fish Fillets
A. SINGLE FILLET
B. BUTTERFLY FILLET
FIGURE 2.F.5
Single fillet (A) is cut from only one side of fish; butterfly fillet is cut from both sides of fish and not separated
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
Fish Forms
\
Dressed fish
Steaks
Chunks
Single fillet
Butterfly fillet
FIGURE 2.F.6
Market forms of fish
Source: USDA (1969). Food for us all. Yearbook of Agriculture.
Fish Nomenclature
OPERCULUM
MAXILLARY
PECTORAL FIN
PELVIC FIN
FIGURE 2.F.7
Showing names and location of various parts of fish
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
TABLE 2.F.18
Chief types of smoke-cured fish
GO
Smoking
Time (hr)
Product
"Finnans"
Species
Usually
Used
Pretreatment
Haddocks
Kippers
Herring
Buckling
Herring"
Smoked
Salmon
Salmon
Method of Salting
Type
Traditional
Kilns
Torry
Kiln
Weight
Loss by
Drying
(%)
Final Salt
Concentration
(g/100 g Fish)
Cold-smoked.
6-12
4-6
15-18
2-3
Cold-smoked.
6-12
4-6
10-15
2-3
Cold-smoked.
4-6
2-3
12-14
2-3
Hot-smoked in a
dense smoke
without exces
sive drying.
Cold-smoked
intermittently.
2-3
30
2-3
20-25
14
Cold-smoked.
6-18 4-6
15-20
2-3
2-3
20-25
2-3
9-12
10
Dry-salted in vats
with about 1 salt:
2 fish for 7-8 days
(if salted longer, re
quire partial de
salting before smok
ing).
Brined for 20-25 min,
usually with dye.
Dry-salted overnight.
Dry-salted 16-40 hr,
depending on size.
Hot-smoked in a 3-4
dense smoke.
Cold-smoked.
24-36
Source: Herschdoerfer, S. M. (editor) (1968). Quality Control in the Food Industry, Vol. 2. Academic Press, New York.
Fish Steaks
FIGURE 2.F.8
Steaks ( to f inch thick) are cut crosswise from fish as illustrated
Source: U.S. Department of the Army (1969). Food inspection specialist. TM-8451.
Fish, Storage
TABLE 2.F.19
Approximate storage times for packaged and glazed fish and shellfish1
Product2
Fatty fish
Mackerel
Salmon
Sea herring
Smelt
Sprat
Trout
Lean and medium fatty fish
Cod fillets
Haddock fillets
Fish sticks
Flounder fillets
Ocean perch fillets
Plaice
Pollock fillets
Sole
Shellfish
Shrimp
Scallops
Clams
Lobster (cooked)
Oysters
4-6
4-6
4-6
4-6
4-6
4-6
3-4
3-4
3-4
3-4
3-4
3-4
3-4
3-4
7-10
7-10
7-10
7-10
7-10
7-10
7-10
7-10
3-4
3-4
2-3
2-3
2-3
6-8
6-8
4-6
4-6
4-6
1
2
The storage limes at a designated temperature will vary with the quality of thefishprior to freezing.
Values for fish up to three days in ice before freezing.
(A) Hardly detectable changes in quality occur; product is still of good acceptability.
* (B) Very significant changes in quality occur, and product is of low acceptability.
Source: Slavin, J. W. (1968). Frozen fish: Characteristics and factors affecting quality
during freezing and storage. In The Freezing Preservation of Foods, Vol. 2, 4th Edition.
D. K. Tressler, W. B. Van Arsdel, and M. J. Copley (editors). AVI Publishing Co.,
Westport, Connecticut.
Fish Yields
FISH YIELDS (APPROX)
Edible Portion
Whole
45
Drawn
48
67
Steaks
84
Fillets
100
FIGURE 2.F.9
Source: USDA (1982). Freezing meat and fish in the home. USDA Home and Garden Bull. 93.
Chemical Component
Eliciting Flavor
Flavor
Contributed
Anise
Anethole
Anise
Basil
Methyl chavicol,
cineole, linalool
Bergamot
Limonene
Medicinal,
herby, slight
licorice
Bitter orange
Betula
Wintergreen
Caraway
</-Carvone
Caraway
Cardamom
Terpineol, cineole
Cassia
Cinnamic aldehyde
Spicy, slight
lemon citrus
Cinnamon, bite
Celery Seed
Use
Licorice-anise
flavor
Spicy flavors,
meat products
Citrus flavor,
orange, cola
Mint-type
flavors
Spice flavor,
bakery
Processed meats
Hot, spicy,
candy, bakery
products
Spice blends,
carbonated
beverages,
meat products
(Continued)
(Continued)
Chemical Component
Eliciting Flavor
Chamomile
CinnamoD
Clove
Copaiba
Coriander
Dill (weed)
Fennel
Grapefruit
Hops
Horseradish
Lavandin
Mace
Marjoram
Mustard
Nutmeg
Orris root
Patchouly
Pepper
Rosemary
Sage
Thyme
Ylang ylang
Flavor
Contributed
Pungent
aromatic
Spicy, hot
Use
Liqueur flavor
Spice flavors,
cola beverages
Warm, pungent, Spice and medi
Eugenol
cinal flavors,
spicy clove
meat products
Bitter balsamic Medicinal flavor
Caryophyllene
General spice
</-Linalool
Spicy
flavors, meats
Pickle spice
Phellandrene,
Herby, bitter
flavors
carvone
Liqueur, salad
Anethole
Anise
dressing
Grapefruit
Limonene
Citric products
(beverages)
Humulone
Fatty, green,
Beverage flavors
oily
Allyl isothiocyanate Hot, bite, pene- Hot sauces
trating
Linalyl acetate
Pungent
Dentrifices,
lavender
chewing gum
rf-Pinene, myristicin, Nutmeg, aroSpice flavors
matic, pine
</-Camphene
Spicy, pungent Spice flavors
Terpinene
Allyl isothiocyanate Pungent, sharp Relish flavors,
salad dress
ings
Pinene, myristicin
Spicy, hot,
General spice
nutmeg
flavors, baked
goods
Violet
Methyl ionone
Raspberry
flavors
Earthy, slight
Cola beverages
woody
Piperidine
Warm, spicy
General spice
flavors, pre
pared meats
Pinene, borneol,
Slight mediHerb blends,
cineole
cinal, woody
mouthwashes
Thujone
Spicy, warm,
Meat flavors,
tea-like
poultry
Thymol
Medicinal,
Medicinal
burnt
flavors
Benzyl alcohol,
Fragrant, slight Beverage flavors
linalool, cresol
orange
methyl ether
Cinnamic aldehyde
TABLE 2.F.21
Classification of flavor ingredient s b y primary tast e a n d flavor type
Taste
Flavor ingredient
Flavor type
Sweet
Acctophenone
Allyl anthranilate
Allyl bcnzoate
Allyl butyrate
Allyl caproate
Allyl
Allyl
Allyl
Allyl
Allyl
cyclohexylacctate
cyclohcxylbutyrate
cyclohcxylcaproate
cyclohcxylpropionate
cyclohexylvalcrate
Allyl
Ailyl
Allyl
Allyl
Allyl
formate
i so vale rate
2-nonylcnate
pclargonate
phenoxyacetate
Anisyl
Benzyl
Benzyl
Benzyl
Benzyl
propionate
acetate
butyrate
cinnamate
formate
Benzyl
Benzyl
Benzyl
Benzyl
Bornyl
isobutyrate
isovalerate
propionate
salicylate
acetate
n-Butyl acetate
Butyl formate
Butyl isobutyrate
Ikityl isovalerate
Butyl propionate
Dutyl valcratc
Bitter
X
Green leaves
Cherry
Apple, apricot
Pineapple
X
X
X
X
Pineapple
Pineapple
Peach, apricot
Pineapple
Peach, apricot, apple
X
X
X
X
X
Mustard
Apple, cherry
Pineapple
Cognac, pineapple
Pineapple, honey
X
X
Allyl phcnylacetate
Allyl propionate
Allyl salicylate
Allyl undecylate
n-Amyl butyrate
Amyl phenylacetate
Anethol
Anisyl alcohol
Anisyl butyrate
Anisyl formate
Bittersweet
X
X
X
X
X
Apricot, peach
Anise
Peach
Cherry, peach
Strawberry
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Honey
Apple, apricot
Wintergreen, grape
Coconut, peach
Cherry, apple
Cherry
Pear
Honey
Apricot, pineapple
Strawberry
Apple
Apricot, peach
Raspberry
Pineapple
Pineapple
Plum
Pineapple
Apple
Apricot
Apple
{Continued)
(Continued)
Taste
Flavor type
Flavor ingredient
Sweet
Carvacryl acetate
Cinnamaldehyde
Cinnamic acid
Cinnamyl acetate
Cinnamyl
Cinnamyl
Cinnamyl
Cinnamyl
Cinnamyl
alcohol
anthranilate
butyrate
formate
isobutyrate
Citral
/-Citronellol
Citronellyl acetate
Citronellyl butyrate
Citronellyl formate
Citronellyl isovalerate
Citronellyl propionate
Coumarin
p-Cresy\ acetate
/7-Cresyl ethyl ether
/w-Cresyl phenylacetate
p-Cresyl phenylacetate
Cuminic alcohol
Cyclohexyl acetate
Cyclohexyl butyrate
Cyclohexyl
Cyclohexyl
Cyclohexyl
Cyclohexyl
Cyclohexyl
Bitter
Honey
Cinnamon, melon
Apricot
Pineapple
X
X
X
X
X
Grape
Honey
Apple
Apple
X
X
X
X
Lemon
Peach
Apricot
Plum
Plum
X
X
X
X
X
X
X
X
X
X
X
Peach, cognac
Peach, cherry
Cherry
White apple
Honey
X
X
X
X
X
X
X
X
X
Diacetyl
Di methyl benzylcarbino!
Dimethyl hydroquinone
Dimethyl phenethyl carbinyl acetate
Dimethyl phenethyl carbinyl propionate
Diphenyl ether
y-Dodccalactonc
Lthyl acclalc
X
X
X
X
X
X
Apple
Plum
Honey
Honey
Honey
Honey
Strawberry
Apple, banana
Banana, apple, currant
X
X
caproate
cinnamate
formate
isovalerate
phenylacetate
Cyclohexyl propionate
y-Decalactone
Decanal dimethyl acetal
Decyl acetate
Decyl formate
Bittersweet
Apple, banana
Plum, apricot, peach
Citrus
Pineapple
Grape
Butter
Rose-like
Black currant
Apricot, peach
Wine
(Continued)
Flavor ingredient
Sweet
2-l-thylbutyl acetate
Ethyl butyrntc
Ethyl isovalerate
Ethyl methylphenylglycidate
Ethyl-2-octynoate
Ethyl phenoxyacetate
Ethyl phenylacetate
Ethyl
Ethyl
Ethyl
Ethyl
Ethyl
Geranyl
Geranyl
Geranyl
Geranyi
Geranyl
Guaiol
Guaiol
Guaiol
Hcptyl
Heptyl
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
acetate
butyrate
phenylacetate
acetate
formate
a-Ionone
Isoamyl acetate
Isoamyl formate
Isoamyl isobutyrate
Isoamyl propionate
Apricot, peach
Rum
Cola
Wine, pear
Pineapple, melon
Apple
Strawberry
Pineapple, honey
Honey
butyrate
formate
isobutyrate
isovalerate
propionate
Heptyl propionate
Hcxyl acetate
Hexyl butyrate
Hexyl formate
Hexyl furan carboxylate
Pear
Pineapple
Eugenol
Geraniol
Geraniol "palmarosa"
Geranyl acetate
Geranyl anthraniiate
Bitter
Ethyl cinnamatc
Ethyl formate
2-Ethyl-3-furylacroIein
Ethyl hcptylate
Ethyl hexadienoate
phenylglycidate
undecylate
undecynoate
valerate
vanillin
Bittersweet
Strawberry
Coconut
Apple, banana
Vanilla
Clove buds
Rose-like
Peach, apricot
Apricot
X
Apricot
Apricot
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Apricot
Pear
Pineapple
Plum
Pear, mushroom
Raspberry
Pear
Plum
Pineapple
(Continued)
(Continued)
(Continued)
Taste
Flavor type
Flavor ingredient
Sweet
Isoamyl salicylate
Isobutyl acetate
Isobutyl anthranilate
Isobutyl butyrate
Isobutyl cinnamate
Isobutyl formate
Isobutyl phcnylacetate
Isobutyl propionate
Isobutyl salicylate
Isopropyl acetate
Isopropyl
Isopropyl
Isopropyl
Isopropyl
Isopropyl
benzyl carbinol
formate
isovalerate
propionate
valerate
Isovalerophenone
Linalool
Linalyl acetate
Linalyl anthranilate
Linalyl butyrate
Linalyl
Linalyl
Linalyl
Linalyl
Methyl
formate
isobutyrate
isovalerate
propionate
acetate
Methylacetophenone
2-Methylallyl butyrate
2-Methylallyl caproate
Methyl amyl ketone
Methyl anisate
Methyl anthranilate
Methylbenzyl propionate
Methyl butyrate
Methyl cinnamate
Methyl eugcnol
Mcthylhcptenone
Methyl iononc
Methyl isobutyrate
Methyl isocu^cnol
Methyl isovalerate
Methyl mcthylanthranilate
Methyl-/}-mcthylpropionate
Methyl naphthyl ketone
Bittersweet
Bitter
Strawberry
X
X
Strawberry, grape
X
X
Rum
Raspberry
Rum
Honey
X
X
X
Apple
Peach
Plum
Apple
Plum
Apple
X
X
X
X
X
X
Grape
Plum
Black currant
Orange
Honey
Pineapple
Black currant
X
X
X
X
X
X
Black currant
X
X
X
X
X
X
Cherry
Apple
Strawberry
Clove
X
X
X
Pear
Raspberry, black currant
Apricot
Clove
X
X
X
X
X
X
Strawberry
Apple, plum
Pineapple
Pear
Melon
Peach
Pineapple
Struwbcrry
(Continued)
Flavor-type
Sweet
phcnylacctate
phenyl carbinyl acetate
propionatc
urulccylatc
undccyl kctonc
Musk ambrette
Ncrol
Ncrolin
Ncryl acetate
Ncryl butyrate
Ncryl formate
Ncryl isobutyrate
Neryl isovalcrate
Neryl propionate
y-Nonalactone
Nonyl acetate
Nonyl alcohol
y-Octalactone
Octyl acetate
Octyl butyrate
Octyl formate
Octyl isobutyrate
2-Octynoate
Phenethyl acetate
Phenethyl alcohol
Phenethyl
Phenethyl
Phenethyl
Phcncthyl
Phenethyl
butyrate
cinnamate
dimethyl carbinol
dimethyl carbinyl isovalerate
formate
Phcncthyl
Phenethyl
Phcncthyl
Phcncthyl
Phcncthyl
isobutyrate
isovalcrate
phcnylacetate
propionate
salicylate
Bittersweet
Bitter
Peach
Peach
X
X
Honey
Black currant
Pineapple
Coconut
X
X
X
X
X
Peach
Rose-like
Strawberry
Raspberry
Cocoa
X
X
X
X
X
Strawberry
Plum
Coconut
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Grape
Honey
Peach, rose
Honey
Apricot
Rose
Green plum
Green plum
Peach
Honey
Honey
Peach
Honey
Plum, peach
Strawberry
Grape
X
X
Apricot
Plum
(Continued)
(Continued)
Taste
Flavor type
Flavor ingredient
Sweet
Phenylpropyl cinnamate
Phenylpropyl ether
Phenylpropyi isobutyrate
Propenyl guaethol
Propyl acetate
Propyl cinnamate
Propyl formate
Propyl isobutyrate
Propyl phcnylacctate
Propyl propionate
Rhoclinol
Rhodinyl acetate
Rhodinyl butyrate
Rhodinyl formate
Rhodinyl isobutyrate
Rhodinyl isovalerate
Santaloi
Santalyl acetate
Santalyl phcnylacetate
Styralyl acetate
Terpcnyl acetate
Tcrpcnyl anthranilate
Terpcnyl butyrate
Tcrpcnyl cinnamate
Tcrpcnyl formate
Tcrpcnyl isovalerate
Tcrpcnyl propionate
Terpineol
Tctrahydrofurfuryl propionate
Tctrahydrogcraniol
Tolualdchydc (o,m,p)
y-Undccalactone
Undccynoate
Vanillin
Vanillylidene acetone
Yara yara
Bittersweet
Bitter
Cocoa
Grape
Peach
X
X
Vanilla
Pear
Peach, apricot
Plum
Pineapple
X
X
X
X
X
X
X
X
Honey
Rose
Whortleberry
Cherry
Peach
Cherry
Woody, raspberry
Apricot
X
X
X
X
X
X
X
X
X
X
Honey
Grapefruit
Raspberry
Plum
Apple
Peach
X
X
X
X
X
X
X
X
X
X
X
Apricot, chocolate
Cherry, almond
Apricot, peach
Vanilla
Vanilla
Strawberry
Source: Furia, T. E., and Bellanca, N. (editors) (1971). Fenaroli's Handbook of Flavor Ingredients. CRC Press,
Cleveland.
I
2
TABLE 2.F.22
Handy guide for choosing beverage flavors
Flavor
Birch beer
Cherry
Cola
Best
Type
Natural
Natural
Natural
Best
Form
Extract or
emulsion
Extractconcentrate
Recommended
Strength
1 oz
4 oz
Extract or
emulsion
4 oz
Cream soda
Imitation
Extract
1 oz or
2 oz
Ginger ale
Natural
Extract
4 oz or
2 oz
Grape
Imitation
Extract
2 oz
Grapefruit
Natural
Concentrate
Emulsion
Lemon (table
beverage)
Natural
Concentrate
Emulsion
1-10
1-17 or
2 oz.
1-17
Remarks
ft
1
o
O
o
o
Io
on
I
6
O
a
I
O
SO
o
en
Natural
Extract
2 oz or
V20Z
Natural
Emulsion
Natural
Concentrate
Emulsion
Punch
Natural and
imitation
Concentrate
Emulsion
1-17
2 oz
Raspberry
Natural and
imitation
ExtractConcentrate
4 oz
2 oz
Root beer
Natural and
imitation
Extract or
emulsion
4 oz
Strawberry
Natural and
imitation
Natural
ExtractConcentrate
Emulsion
Concentrate
2 oz
4 oz
1-10
1-17
Tom Collins
2 oz
1-10
1-17 or
2 oz
Source: Phillips, G. F., and Woodroof, J. G. (editors) (1974). Beverage acids,flavors,colors, and emulsifiers. In Beverages: Carbonated
and Noncarbonated. AVI Publishing Co., Westport, Connecticut.
Extraction Rate
Protein
(g/100g)
Fat
(g/100g)
Carbohydrate
(g/100g)
Fiber
(g/100g)
100
85
80
12.2
12.1
11.7
11.3
2.4
1.6
1.4
1.1
64.1
69.8
70.2
72.0
0.40
0.21
0.10
327
342
341
343
10.0
0.8
74.5
Tr
345
70/72
Patent flour
(about 40)
Thiamin
(mg/lOOg)
Riboflavin
(mg/lOOg)
2.0
Nicotinic Acid
(mg/lOOg)
Iron
(mg/lOOg)
Extraction Rate
(%)
Mean
Range
Mean
Range
Mean
Range
Mean
100
85
80
0.37
0.29
0.24
0.08
0.28-0.46
0.22-0.36
0.18-0.39
0.06-0.10
0.12
0.07
0.06
0.05
0.09-0.15
0.05-0.09
0.045-0.075
0.04-0.06
5.70
2.00
1.60
0.80
4.2-7.2
1.5-2.5
1.2-2.0
0.6-1.0
3.50
2.10
1.65
1.25
0.05
0.04-0.06
0.03
0.02-0.04
0.70
0.5-0.9
0.90
70/72
Patent flour
(about 40)
Source: Aykroyd, W. R., and Doughty, J. (1970). Wheat in Human Nutrition. Food and Agriculture Organization,
United Nations, Rome.
Flower, Imperfect
PISTILLATE FLOWER
STAMINATE FLOWER
FIGURE 2.F.10
The flowers of squash, pumpkins, cucumbers, muskmelons, and watermelons are imperfect, each flower having
only one type of sex organ
Source: USDA (1973). Handbook for the home. Yearbook of Agriculture.
Flower, Perfect
STIGMA
ANTHER
STYLE >
*
Q.
OVARY
FILAMENT
PETAL
OVULE
SEPAL
FIGURE 2.F.11
Showing the parts of a perfect flower with both male and female reproductive organs; stamen is the male organ,
pistil is the female organ
Source: USDA (1973). Handbook for the home. Yearbook of Agriculture.
Whole milk
Chocolate milk
Chocolate drink
102 Milk
Low fat, 19C, milk
Skim milk
Cultured
buttermilk
Sour cream
Acidophilus
skim milk
Kefir,
part skim
Yoghurt, plain
Yoghurt, solids
added
Yoghurt, part
skim
Yoghurt, full
skim
Yoghurt, fruit
Ethyl
alcohol
Protein
Fat
Lactose
9C
87.4
81.5
82.8
87.0
89.5
90.5
3.5
3.4
3.3
4.2
3.5
3.6
3.5
3.4
2.3
2.0
1.0
0.1
4.8
11.0a
10.9a
6.0
4.9
5.1
0.7
0.7
0.7
0.8
0.7
0.7
0.1
0.11
0.11
0.14
0.12
0.12
0.09
0.09
0.09
0.11
0.09
0.09
90.5
74.5
3.6
2.8
18.0
4.3
3.4
0.7
0.5
0.12
0.10
0.10
0.08
0.8
0.6
90.1
3.5
0.5
4.4
0.7
0.12
0.09
0.7
89.4
87.2
3.5
3.4
2.0
3.4
4.0
4.1
0.7
0.6
0.10
0.12
0.09
0.09
0.6
0.9
83.1
5.0
4.8
6.0
0.8
0.18
89.0
3.4
1.7
5.2
0.7
0.11
0.09
0.9
3.4
3.4
1.7
4.0
12.5b
0.7
0.12
0.14
0.09
0.10
0.9
0.8
91.0
c
0.1>>
Ash Calcium
Lactic
acid
Moisture
Phosphorus
1.0
0.9
Source: Hargrove, R. E., and Alford, J. A. (1974). Composition of milk products. In Fundamentals of Dairy
Chemistry, 2nd Edition. B. H. Webb, A. H. Johnson, and J. A. Alford (editors). AVI Publishing Co., Westport,
Connecticut.
f-
TABLE 2.F.25
Nutrients in foods per pound of dry matter
Water
Originally
Present
Food Item
Liquid milk
Nonfat dry milk
solids
Dry whole milk
Cottage cheese
Cheddar cheese
Ice cream, plain
Butter
Bacon sliced (mediumi
fat)
Mayonnaise
Eggs, whole fresh
Beef, chopped
Beef, roasting
(boned)
Lamb, leg
Pork, ham smoked
Pork, loin chops
Veal, cutlet
Frankfurters
Liver, fresh
Chicken, roaster
Fish, steaks
Salmon, canned
Beans, dry
Pecans
Beans, snap
Beets
Broccoli
5*
Carbohydrate
Phosphorus
(mg)
Vitamin
A
Thiamin
(mg)
Riboflavin
(mg)
Niacin
(mg)
Energy
(Cal)
Protein
(g)
Fat
(g)
87.0
2400
122.3
136.1
170.8
4123
3246
2.3
5,538
1.23
6.00
3.84
3.23
2.03
74.0
39.0
62.0
15.5
1681
2294
1765
2924
2507
3937
173.0
123.5
335.4
177.8
47.8
4.3
248.3
179.3
75.0
12.6
248.4
6040
4387.7
1430
6496
1576
4784
3619
4592
4539
1242
196
1.65
1.32
0.31
0.33
0.45
0.01
9.58
6.54
5.07
3.75
2.21
0.06
4.33
3.27
1.92
1.47
1.31
0.59
20.0
16.0
74.0
54.0
3550
3890
2446
3217
51.6
198.8
158.9
2.38
0.19
1.80
0.98
0.59
0.19
5.19
1.26
11.75
8.1
67.0
63.7
42.0
58.0
70.0
64.3
70.9
66.0
77.2
67.4
10.5
2648
2385
2610
2547
2410
2554
2051
1582
1644
2349
1774
1816
1549
1250
1020
260.0
187.0
115.1
143.8
295.0
193.2
308.9
164.7
317.5
286.8
111.6
22.8
88.3
43.5
90.1
178.7
181.8
237.9
219.0
136.6
179.3
65.6
111.4
41.6
149.0
1.60
2.20
5.31
9.07
2.66
2.41
4.22
0.91
1.09
0.46
3.03
1.74
2.88
0.88
2.57
2.06
2.75
1.31
1.78
4.17
2.91
43.74
1.44
1.09
2.45
1.19
0.28
3.69
1.37
5.84
(%)
3.0
88.9
87.6
89.9
3.2
(g)
Calcium
(mg)
Iron
(mg)
2.1
86
86
2.7
2.7
8.0
4.2
1.3
1.1
3.7
6.2
421.4
178.8
286.9
16.2
10.7
74
102
838
89
612
323
4.5
5.3
3261
1717
41.9
23.7
151
104
69
88
167
115
123
129
350
932
750
180
2806
2013
1239
1550
3176
2087
5817
1776
3644
3981
2348
38.4
28.0
17.0
21.9
44.0
29.1
188.6
15.6
16.6
18.1
52.3
788
5.9
2396
1621
1177
2089
40.5
27.4
35.6
124.5
13.8
240.3
146.8
435.1
7.6
177.6
7.2
2.4
5.9
0
0
2.0
0
0
42.0
56.0
0
0
0
314.9
31.6
283.8
262.9
150.5
742
3564
(IU)
6,490
577
12,983
6,447
17,751
0
1,130
17,653
0
0
0
0
0
0
0
298,969
Trace
113
0
124
23,063
645
96,040
ti
o
09
u
0
I
o0
1
0
1.15
42.8
70.3
61.7
26.0
38.8
97.6
30.0
250.8
70.0
69.3
90.8
10.7
2.2
22.5
11.3
24.7
*d
13
?
CD
o
CD
ft
SL
O
ata 1049
(Continued)
M".
0
B
l
Food Composition
(Continued)
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Food Guide
TABLE 2.F.26
SERVINGS RECOMMENDED
MEAT GROUP
2 OR MORE
MILK GROUP
CHILD, under 9
CHILD, 9 to 12
TEENAGER
ADULT
PREGNANT WOMAN
NURSING WOMAN
3
4
2
3
4
OR
OR
OR
OR
OR
2 TO 3
MORE
MORE
MORE
MORE
MORE
4 OR MORE, INCLUDING:
4 OR MORE
* Amounts actually served may differsmall for young children, extra large (or seconds) for very active
adults or teenagers.
Source: USDA (1979). Your money's worth in foods. USDA Home and Garden Bull. 183.
Type of Food
Commonly Involved
Botulism
6 hours to 8 days;
avg 12-30 hr
Home-canned low-acid
vegetables.
Staphylococcus
poisoning
1 to 6 hr; avg
2V 2 -3hr
Salmonellosis
5 to 72 hr
Difficulty in swallowing,
speech, and respiration;
double vision. Death
from paralysis of
muscles of repiration.
Nausea, vomiting, ab
dominal cramps,
diarrhea, and acute
prostration and circu
latory collapse in
occasional severe cases.
Usually no fever. No
secondary cases.
Abdominal pain, diar
rhea, chills, fever,
frequent vomiting, and
prostration. Secondary
cases may occur.
Leukocytosis.
Disease
Streptococcus
faecalis poisoning
Clostridium perfringens
poisoning
Bacillus cereus
poisoning
2 to 18 hr;
usually 11-15
hr
Ground meats,
dressing.
Reheated meats,
meat pies, and
pasties, cold meats,
stews, and made-up
dishes.
Foods containing
cereal products,
e.g., vanilla pudding.
Source: Albertsen, V. E. et al. Meat hygiene. Agricultural Studies 34. Food and Agriculture Organization, United
Nations.
600
Parturition
Weaning
BODY WEIGHT
500
Pregnancy, lactation
and recovery.
Lactating mother
plus young.
Unmated controls.
400
T3
O
CD
300
200
100
4>
FOOD INTAKE WM
WATER INTAKE C H
300
i-S 200
^3 C^
o 2
-o
O
o
*-
c
o
_
O)
_> Q.
PREGNANCY
0
LACTATION
RECOVERY
l l 2 | 3 | 4 | 5 l 6 l 7 | 8 l 9 | l 0
WEEKS
FIGURE 2.F.12
Mean body weight, food, and water consumption of female rats during reproduction and subsequent recovery
Source: Roe, F. J. C. Metabolic Aspects of Food Safety. Blackwell Scientific Publications, Oxford, England.
Smoke
Flash
Fire
(%)
(F)
(F)
(F)
2.1
1.7
280
318
443
400
428
550
603
625
618
613
600
510
495
420
400
670
68 3
685
675
680
650
650
615
500
475
Sample
Olive oil (edible)
Safflower oil
Soybean oil
Corn oil
Cottonseed oil
Tallow (1)
Tallow (2)
Tallow (3)
Tallow (4)
Tallow (5)
0.01
0.065
0.04
0.34
5.3
8.0
18.0
21.0
Freezer Sizes
TABLE 2.F.29
Size unit to use on various sizes of freezers
Size of Freezer
(cu ft)
Size of Freezer
(cu ft)
30
40
50
60
Vs or V4
VA or %
% o r V3
%
80
100
150
% or V2
y 2 or 3/4
Source: Stout, G. J. The Home Freezer Handbook. Van Nostrand Reinhold Co., New York.
Freezing Rate
60
50
" 40
\
N
I 20
_
!
as
2 30
Wmmkm
IM
.1
25111
10
0
0
350
us
INO1- 25 F)
V////A<//////
MINS
SIOW F ROZEN
Ti
2
ICK FR IZEN
\
4
5
6
TIME HOURS
10
FIGURE 2.F.13
Zone of maximum ice formation
Source: Geary, D., and Gerrard, F. (1968). Meat and refrigeration. Meat Trades J., London, England.
French Dressings
TABLE 2.F.30
French Dressing
l
1 tsp sugar
tsp paprika
celery seed
% cup sugar
2 tsp salt
2 tsp dry mustard
1 cup vinegar
1 cup oil
Procedure
Procedure
V2 cup sugar
1 tsp paprika
V3 cup strained honey 6 tbsp vinegar or use
1 tsp salt
3 tbsp vinegar with
3 tbsp lemon juice
1 tsp dry mustard
1 tsp celery seed
1 cup salad oil
Procedure
1 tsp paprika
1 chopped green pepper
(optional)
1 chopped onion
(optional)
Procedure
Combine all the ingredients in a jar. Shake well
before using. Keep refrigerated.
Thick French Dressing
(Will Not Separate)
tsp salt
tsp paprika
tsp celery salt
cup tomato catsup
cup salad oil
V2 cup sugar
1 pkg prepared pectin
1 tsp paprika
1 tsp dry mustard
2 tsp salt
% cup vinegar (or less
if preferred)
Procedure
Procedure
Mix all ingredients and beat with an egg beater.
This dressing will not separate. Keep in the refrig
erator.
Source: Kintner, T. C, and Mansel, M. Vinegars and salad dressings. Univ. Missouri Agric. Exp. Sta. Bull. 631.
1
OS
to
GO
GO
TABLE 2.F.31
Suggested variations to be made with french dressing
Kind
Amount of
Dressing
Cocktail Sauce
Russian
1 cup
1 cup
Red
1 cup
Roquefort
1 cup
Martinique
1 cup
Chiffonade
1 cup
Creamy
Sweet French
1 cup
1 cup
a
o
o
1
P
Suggested Additions
Suggested Uses
Fish sauce
Green or vegetable salads
Green salads
Sauces
Green salads
Green salads
?o
^
o
;
(D*
M
53
i-S
Lettuce or greens
EL
a
ft!
Greens
Fruit salads
Source: Kintner, T. C, and Mangel, M. Vinegars and salad dressings. Univ. Missouri Agric. Exp. Sta. Bull. 632.
OR
I
o
SB
FIGURE 2.F.14
Average dates of the first killing frost in fall
Source: USDA fl972). Growing vegetables in the home garden. USDA Home and Garden Bull. 202.
O
91
TABLE 2.F.32
Frozen food containers
Cellophane
Bag or
Wrapper
(Heat
Sealed)
Inexpensive
Liquid, moisture,
and vapor tight
Easily and
securely sealed
Special filling or
closing devices
required
Substantialnot
broken by usual
handling
Economical of space
Readily emptied
without thawing
Transparent
Easy to mark on or
label
Readily obtainable
Re-usable
Heat conductivity
good (a question
able virtue)
Use:
Ffruits Vvegetables
Mmeats
Lliquids
Carton
with
Cellophane
Liner
(Heat
Sealed)
Carton
with
Carton,
Thermo
No
plastic
Liner
Liner
(Thermo Tin-tie
(Heat
Bag
plastic
Sealed)
(Single)
Seal)
Yes
No
No
No
Yes
Yes
Yes
Yes
Yes
Securely
but not
easily
7
No
Waxed
Round
Tin-tie
Paper Sealright
Tin Can
(Bag)
Cup or
Paper
Standard Friction
Top
(Double) "Tub" Container Flange
*i
Yes
No
No
No
Yes
Yes
Yes
Yes
Easily
but not
securely
Special
Rect
"Can"
Tin
Ends,
Paper Glass
Sides
Jars
No
No
No
No
Yes
?
Yes
Yes
Yes
No
Yes
Easily,
not so
securely
Yes
No
No
No
No
No
No
No
Yes
No
Yes
No
No
No
Yes
Yes
Yes
Yes
Yes
Yes
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
Yes
No
No
?
Yes
?
Yes
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
No
No
Yes
No
No
Yes
No
?
No
Yes
7
Yes
7
Yes
Yes
Yes
Carton
Carton
No
?
7
Yes
?
Yes
Yes
Yes
Yes
Yes
No
Yes
Yes
No
No
No
?
No
Yes
?
Yes
Yes
Yes
Yes
Yes
No
No
No
No
No
No
No
Yes
Yes
Yes
FVM
FV
VF
VF
Any
thing
Any
thing
Any
thing
Any
thing
FVM
VFL
yes
yes
Source: Stout, G. J. The Home Freezer Handbook. Van Nostrand Reinhold Co., New York.
Yes
I
s
o
1
a
OR
Food
Fruits and vegetables
Fruits:
Cherries
Peaches
Raspberries
Strawberries
Fruit juice concentrates:
Apple
Grape ..Orange
Vegetables:
Asparagus
Beans
Cauliflower
Corn
Peas
Spinach
Baked goods
Bread and yeast rolls:
White bread
Cinnamon rolls
Plain rolls
Cakes:
Angel
Chiffon
Chocolate layer
Fruit
Pound
Yellow
Danish pastry
Doughnuts:
Cake type
Yeast raised
Pies (unbaked):
Apple
Boysenberry
Cherry
Peach
Meat
Beef:
Hamburger or chipped
(thin) steaks
Roasts
Steaks
Lamb:
Patties (ground meat).
Roasts
Pork, cured
Pork, fresh:
Chops
Roasts
Sausage
Veal.
Cutlets, chops
Roasts
Approximate
holding
period
at 0 F. .
Months
12
12
12
12
12
12
12
8
8
8
8
8
8
3
2
3
2
2
4
12
6
6
3
3
3
8
8
8
8
4
12
12
4
9
2
4
8
2
9
9
Food
MeatContinued
Cooked meat:
Meal dinners
Meat pie
Swiss steak
Poultry
Chicken:
Cut-up
Livers
Whole
Duck, whole
Goose, whole
Turkey:
Cut up
.
Whole
Cooked chicken and turkey:
Chicken or turkey dinners (sliced meat
and gravy)
Chicken or turkey pies.
Fried chicken
Fried chicken dinners...
Fish and shellfish
Fish:
Fillets:
Cod, flounder, haddock, halibut,
pollack
Mullet, ocean
perch, sea trout,
striped bass
Pacific Ocean perch
Salmon steaks
Sea trout, dressed
Striped bass, dressed ....
Whiting, drawn
Shellfish:
Clams, shucked
Crabmeat:
Dungeness
King
Oysters, shucked
Shrimp
Cooked fish and shellfish:
Fish with cheese sauce..
Fish with lemon butter
sauce
Fried fish dinner
Fried fish sticks, scallops,
or shrimp
Shrimp Creole
Tuna pie
Frozen desserts
Ice cream
Sherbet
Approximate
holding
period
at 0 F.
Months
3
3
3
Source: (1982). Purchased frozen foods. 1975 Home and Garden Bull. 69.
9
3
12
6
6
6
12
6
6
4
4
6
3
2
2
3
3
4
3
3
10
4
12
3
3
3
3
3
3
1
1
0F
Months
-10F
Months
4
6
10-12
10-12
14-16
6-8
3-4
6-8
3-4
18-24
8-10
18-24
8-10
12-14
16-18
14-16
8-10
18-24
16-18
12-15
8-10
3-5
8-10
8-10
12-15
3-4
6
8-10
10-12
16-18
4-6
4-6
6-8
6-8
4-6
6-8
4-6
12
12
3-4
6-8
12
6-8
12
8-12
8-12
14-16
14-16
8-12
14-16
8-10
16-18
16-18
24 or longer
24 or longer
16-18
24 or longer
12-14
36 or longer
36 or longer
12-14
24 or longer
36 or longer
24 or longer
36 or longer
8-10
6-8
8-10
1
4
12-14
18
12
18
6-8
6-8
5-7
4
2
24
24
24
18
24
4-6
12
24
24
8-10
14-16
24
14-16
24
'Data compiled by D. K. Tressler (1946A and B) and presented at the First Regional Training
Conference, The Refrigeration Research Foundation, Hershey, Pa., 1946. Published in The
Refrigeration Research Foundation, Commodity Storage Manual, p. 23, (Appendix C)
1953.
8-12
8-12
4-8
3-4
1-3
Common Name
Almond
Apple
Apple (crab)
Apricot
Cherry (Mahaleb)
Cherry (sweet)
(Mazzard)
Cherry (sour)
Citranges
Citrus macrophylla
Fig
Filbert
Grapefruit
Lemon (rough)
Lime (sweet)
Orange (sweet)
Orange (sour)
Orange (trifoliate)
Peach
Peach (David)
Pear
Pear (Oriental)
Pear (Oriental)
Pear (Oriental)
Pecan
Plum (American)
Plum (Bessey)
Plum (Damson)
Plum (Japanese)
Plum (domestic)
Plum (Myrobalan)
(cherry plums)
Plum (Marianna)
Plum (Wild Goose)
Quince
Tangelo
Tangerine
(Mandarin)
Tung
Walnut (Eastern
black)
Walnut (Northern
Calif, black)
Walnut (Persian)
Walnut (Paradox
hybrid)
Walnut (Royal
hybrid)
Latin Name
Approx
Seeds per
Ounce
Prunus amygdalus
Malus domestica
Malus pumila
Prunus armeniaca
Prunus mahaleb
12-15
600-1000
1000
18-20
300-350
Prunus avium
Prunus cerasus
f Poncirus trifoliata
150-160
200-250
200-300
Germination
(days)
50
75-100
75
60
100
100-120
100-120
None
Speed of
Germination
at Optimum
Temp
(days)
15
30
30
15
15
15
15
10-15 at 55F
X
1[ Citrus sinensis
Citrus macrophylla
Ficus carica
Corylus maxima
Citrus paradisi
Citrus limon
Citrus aurantifolia
Citrus sinensis
Citrus aurantium
Poncirus trifoliata
Prunus persica
Prunus dauidiana
Pyrus communis
Pyrus calleryana
Pyrus serotina
Pyrus ussuriensis
Corya pecan
Prunus americana
Prunus besseyi
Prunus insititia
Prunus salicina
Prunus domestica
Prunus cerasifera
Prunus cerasifera
Prunus munsoniana
Cydonia oblonga
f Citrus reticulate
X
\
[ Citrus paradisi
Citrus reticulata
Aleurites fordii
200-300
150-200
200-300
300-400
200-300
200-300
200-300
8-10
10-14
75 0
1000
1000
1000
8-10
50-55
160-170
100-120
20-40
26-30
60-70
50-70
120-140
200-300
30d-400
100
100
60-90
60-90
60-90
60-90
30-90
150
80-100
100-120
60-100
120
80-100
100
15
15
45
45
45
45
20
30
15
30
15
30
30
30
15
80-100
Propagated by cuttings
None
10-15 at 55F
5
2-3
2-3
5
1-3 cool-dry
1-2 cool-dry
1-2 cool-dry
Up to 1 yr in
polyethylene
bag at 45
(Same)
(Same)
(Same)
(Same)
(Same)
(Same)
(Same)
5
5
2-3 dry
3
3
3
1-3
4-6
4-6
4-6
4-6
4-6
4-6
4-6
4-6
Up to 1 yr in
polyethylene
bag at 45
None
30-60
(Same)
(Same)
10
1-3
60-120
30
3-5
60-120
30-60
30
20
3-5
1-3
10-15
Fuglans nigra
None
(Same)
Propagated by cuttings
Propagated by cuttings
None
10-15 at 55 F
None
(Same)
None
(Same)
None
(Same)
None
(Same)
None
(Same)
Length of
Viability
(yr)
Fuglans hindsii
Fuglans regia
2-4
3-4
60-80
25
3-5
3-5
60-100
25
3-5
Food Description
Iron
(mg)
Vitamin
A Value
(IU)
Thiamin
(mg)
Riboflavin
(mg)
Ascorbic
Acid
(mg)
0.5
0.3
2,700
1,830
0.03
0.02
0.04
0.02
10
4
1
1
281
246
1.0
900
0.18
0.20
33
278
0.6
900
0.16
0.18
26
183
1.9
800
0.06
0.10
15
236
166
2.8
2.5
2.4
1.7
290
280
190
230
0.24
0.18
0.03
0.07
0.12
0.10
0.05
0.05
29
17
6
17
2
1
236
101
650
422
222
426
0.8
0.6
1.5
0.7
600
540
470
580
0.08
0.07
0.03
0.07
0.11
0.09
0.05
0.09
19
12
4
5
7
4
236
1
243
151
95
152
1.1
0.7
0.5
60
60
30
0.11
0.09
0.04
0.10
0.08
0.05
78
55
41
13
9
10
295
206
207
0.4
0.3
1,000
680
0.05
0.03
0.06
0.02
10
5
2
2
191
130
0.7
400
0.15
0.12
12
Tr
280
0.6
0.6
0.8
400
330
350
0.11
0.03
0.09
0.10
0.05
0.06
7
5
5
Tr
Tr
1
165
196
184
0.4
0.3
20
10
0.04
0.03
0.02
0.02
38
30
1
4
135
144
0.5
0.3
1,330
450
0.02
0.01
0.05
0.03
7
3
1
2
202
137
1.9
1.8
640
540
0.35
0.28
0.14
0.11
27
20
2
1
316
196
1.9
1.9
690
600
0.09
0.27
0.06
0.09
8
13
236
115
96
135
0.6
1.3
0.4
0.5
1.8
Tr
Tr
170
110
Tr
0.10
0.13
0.08
0.04
0.14
0.04
0.08
0.05
0.05
0.02
20
21
9
3
21
3
6
331
290
4
407
853
331
290
652
Sodium
(mg)
Potassium
(mg)
Apricots
Raw
Canned
Asparagus
Raw spears
Cooked spears, boiled and
drained
Green, canned spears, regular
pack, drained solids
Lima beans
Raw
1
The data shown here provide an indication of what may be expected when processed forms are substituted for fresh
on an equal weight basis. It is not a measure of the effect of processing on nutritive values. Some differences may be
attributed to a difference in the selection of varieties used for the fresh market and for the processed product. In the
case of fruit items, the dilution with sirup in the canned product also contributes to the difference between the values
for the fresh and canned products.
Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities of Fresh Fruits and Vegetables. Futura
Publishing Co., Mt. Kisco, New York.
TABLE 2.F.38
Cost per serving chart for no. 10 cans of fruits & vegetables
Number of Servings
25 1
33
3/ 8 cup
1/2 cup
3floz
4floz
50
1/4 cup
2floz
Cost
Per Can
20
5/ 8 cup
5floz
$2.00
2.25
2.50
2.75
$0.33
0.38
0.42
0.46
0.016
0.019
0.021
0.023
0.013
0.015
0.017
0.018
0.010
0.012
0.013
0.014
0.007
0.008
0.008
0.009
3.00
3.25
3.50
3.75
0.50
0.54
0.58
0.63
0.025
0.027
0.029
0.032
0.020
0.022
0.023
0.025
0.015
0.016
0.017
0.019
0.010
0.011
0.012
0.013
4.00
4.25
4.50
4.75
0.67
0.71
0.75
0.79
0.034
0.036
0.038
0.040
0.027
0.028
0.030
0.032
0.020
0.022
0.023
0.024
0.013
0.014
0.015
0.016
5.00
5.25
5.50
5.75
0.83
0.88
0.92
0.96
0.042
0.044
0.046
0.048
0.033
0.035
0.037
0.038
0.025
0.027
0.028
0.029
0.017
0.018
0.018
0.019
6.00
6.25
6.50
6.75
1.00
1.04
1.08
1.13
0.050
0.052
0.054
0.057
0.040
0.042
0.043
0.045
0.030
0.032
0.033
0.034
0.020
0.021
0.022
0.023
7.00
7.50
8.00
8.50
1.17
1.25
1.33
1.42
0.059
0.063
0.067
0.071
0.047
0.050
0.053
0.057
0.035
0.038
0.040
0.043
0.023
0.025
0.027
0.028
9.00
9.50
10.00
10.50
1.50
1.58
1.67
1.75
0.075
0.079
0.083
0.087
0.060
0.063
0.067
0.070
0.045
0.048
0.051
0.053
0.030
0.032
0.033
0.035
11.00
11.50
12.00
12.50
1.83
1.92
2.00
2.08
0.091
0.096
0.100
0.104
0.073
0.077
0.080
0.083
0.055
0.058
0.061
0.063
0.037
0.038
0.040
0.042
Cost
per Case
of 6/10
(Continued)
(Continued)
Number of Servings
25 1
33
50
1/2 cup
3/ 8 cup 1/4 cup
4floz
3floz
2floz
Cost
Per Can
20
5 / 8 cup
5floz
13.00
13.50
14.00
14.50
2.17
2.25
2.33
2.42
0.108
0.112
0.116
0.121
0.087
0.090
0.093
0.097
0.066
0.068
0.071
0.073
0.043
0.045
0.047
0.048
15.00
15.50
16.00
16.50
2.50
2.58
2.67
2.75
0.125
0.129
0.133
0.137
0.100
0.103
0.107
0.110
0.076
0.078
0.081
0.083
0.050
0.052
0.053
0.055
17.00
17.50
18.00
18.50
2.83
2.92
3.00
3.08
0.141
0.146
0.150
0.154
0.113
0.117
0.120
0.123
0.086
0.088
0.091
0.093
19.00
19.50
20.00
21.00
3.17
3.25
3.33
3.50
0.158
0.162
0.166
0.175
0.127
0.130
0.133
0.140
0.096
0.098
0.101
0.106
0.057
0.058
0.060
0.062
0.063
0.065
0.067
0.070
22.00
23.00
24.00
25.00
3.67
3.83
4.00
4.17
0.183
0.191
0.200
0.208
0.147
0.153
0.160
0.167
0.111
0.116
0.121
0.126
0.073
0.077
0.080
0.083
26.00
27.00
28.00
29.00
4.33
4.50
4.67
4.83
0.216
0.225
0.233
0.241
0.173
0.180
0.187
0.193
0.131
0.136
0.141
0.146
0.087
0.090
0.093
0.097
30.00
31.00
32.00
33.00
5.00
5.17
5.33
5.50
0.250
0.258
0.266
0.275
0.200
0.207
0.213
0.220
0.151
0.157
0.162
0.167
0.100
0.103
0.107
0.110
34.00
35.00
36.00
37.00
5.67
5.83
6.00
6.17
0.283
0.291
0.300
0.308
0.227
0.233
0.240
0.247
0.172
0.177
0.182
0.187
0.113
0.117
0.120
0.123
38.00
39.00
40.00
41.00
6.33
6.50
6.67
6.83
0.316
0.325
0.333
0.341
0.253
0.260
0.267
0.273
0.192
0.197
0.202
0.207
0.127
0.130
0.133
0.137
42.00
43.00
44.00
45.00
7.00
7.17
7.33
7.50
0.350
0.358
0.366
0.375
0.280
0.287
0.293
0.300
0.212
0.217
0.222
0.227
0.140
0.143
0.147
0.150
46.00
47.00
48.00
49.00
50.00
7.67
7.83
8.00
8.17
8.33
0.383
0.391
0.400
0.408
0.416
0.307
0.313
0.320
0.327
0.333
0.232
0.237
0.242
0.247
0.252
0.153
0.157
0.160
0.163
0.167
Cost
per Case
of6/1 0
*25 servings per can (1/ 2 cup each) is the average serving for most
fruits and vegetables. Source: Wisconsin Canners Association.
Source: (1973). The Almanac of the Canning, Freezing, Preserving
Industries, 58th Edition. E. E. Judge & Son, Baltimore.
Onions
Fuzziness
Riciness
Ring spot
Celery
Bacterial soft rot
Bacterial blight
Black heart
Brown stem
Early blight
Late blight on leaves or stems
Pithiness
Wilting
Watery soft rot
Citrus
Stem and rot
Skin breakdown
Softness
Watery breakdown
Water spot
Blue and green mold
Cucumbers
Bacterial spot
Flabbiness
Scab
Lettuce
Bacterial soft rot
Broken midribs
Brown blight
Downy mildew
Red butts or midribs
Russet
Tipburn
Watery soft rot
Melons
(Honeydew and Honeyball)
Brown discoloration of rind
Coal dust damage
Low temperature breakdown
Cracks, unhealed
Surface mold
Free liquid and loose seeds
Black mold
Breakdown
Gray mold
Fusarium rot
Scalding
Sun scale
Peaches
California blight
Discoloration around pit
Discoloration from brushing
injury
Ground color
Brown rot
Peppers
Anthracnose
Dark discoloration
Flabbiness
Shriveling
Ripe rot
Potatoes
Greening
Air cracks
Black heart
Late blight
Southern bacterial wilt
Ring rot
Internal browning
Scald
Bacterial soft rot
Sprouts
Wet breakdown
Fusarium rot
Tomatoes
Blossom end rot
Radial cracks
Sun scald
Late blight
Rhizopus
Catface
Alternaria
Fusarium rot
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
Fruit, Availability
TABLE 2.F.40
Availability of fresh fruit (G = good supply, F = fair supply, S = small supply)
Sep- Octo- Novem- Decem
Jan- Febber
ber
uary ruary March April May June July August tember ber
Apples
Apricots
Avocados
Bananas
Berries (misc)
Blueberries
Cantaloup
Cherries
Cranberries
Dates
Figs
Grapefruit
Grapes
Honeydews
Lemons
Limes
Mangoes
Nectarines
Oranges
Papayas
Peaches
Pears
Pineapple
Plums-prunes
Strawberries
Tangelos
Tangerines
Watermelons
G
G
G
G
G
G
G
G
F
G
S
F
G
S
S
G
F
G
S
S
G
F
G
S
G
G
S
G
G
S
G
S
G
G
G
F
F
G
S
S
G
G
F
G
S
F
S
F
S
G
G
G
F
S
G
S
S
G
G
S
G
S
S
F
G
G
G
G
G
G
G
G
G
F
G
G
S
G
S
G
F
S
G
G
G
S
G
S
G
F
F
F
S
G
G
S
S
G
G
S
S
S
S
G
F
G
G
G
G
S
S
S
F
G
G
G
G
S
G
S
G
G
S
S
G
S
F
G
G
G
S
G
S
G
G
G
G
G
G
S
S
G
S
F
G
G
G
G
S
S
G
S
G
S
G
S
F
S
F
F
F
G
F
G
G
F
S
F
G
S
F
G
S
S
S
S
S
S
S
S
S
S
F
S
G
G
S
S
G
F
G
G
G
G
G
S
F
F
F
G
G
G
G
F
F
S
G
S
G
G
G
G
S
F
S
G
G
S
S
F
G
s
F
G
S
F
S
F
F
S
G
F
S
S
F
S
S
NOTE: Each year's production will vary. This chart is an estimate of probable availability.
Source: USDA (1969). Food for us all. Yearbook of Agriculture.
Fruit Classification, I
TABLE 2.F.41
Chart showing classification of fruits
Fleshy
Berry
Pepo
Cranberry
Blueberry
Gooseberry
Huckleberry
Currant
Grape
Banana
Tomato
Eggplant
Cucumber
Squash
Pumpkin
Muskmelon
Watermelon
Simple
Hesperidium
Orange
Grapefruit
Lemon
Lime
Tangerine
Kumquat
Drupe
Pome
Multiple
Aggregate
Dry
Cherry
Peach
Plum
Apricot
Nectarine
Prune
Olive
Coconut1
Date
Apple
Pear
Quince
Pineapple
Blackberry
Dewberry
Loganberry
Raspberry
Strawberry
Legumes
Nuts
Grains
Fig
Mulberry
1
The coconut is a somewhat modified fruit, the edible portion being a part of the food storage inside the hard seed,
often called the endosperm.
Source: Justin, M. M., Rust, L. O., and Vail, G. E. Foods, Revised Edition. Houghton Mifflin Co., Boston.
Fruit Classification, II
TABLE 2.F.42
Classification of fruits and vegetables according to systematic position, type, and use
Family
Fruit/
Vegetable
Scientific Name
Type
Description
A. Fruits
Anarcardiaceae
Cashew
Anacardium occidental L.
Mango
Mangifcra indica L.
Nut
Fleshy drupe
Annonaceae
Sugar apple
Annona squamosa L.
Aggregate
Soursop
Annona muricata L.
Aggregate
Bromeliaceae
Bombacaceae
Pineapple
Durian
Sorosis
Berry
Caricaceae
Papaya
Carica papaya L.
Berry
Cucurbitaceae
Watermelon
Pepo
Melon
Cucumis Melo L.
Guttiferae
Mangosteen
Garcinia mangostana L.
Berry
Lauraceae
Avocado
Berry
Meliaceae
Lanzones,
Langsat
Lansium domesticum
Correa
Berry
Santol
Sandoricum koetjape M.
Berry
Fig
Ficus carica L.
Synconium
Jackfruit
Artocarpus integra L.
Multiple
Musaceae
Banana
Musa paradisiacal.
var. sapienturn
Berry
Myrtaceae
Duhat
Drupe
Guava
Psidium guajava L.
Berry
Makopa
Berry
Passifloraceae
Passion fruit
Berry
Rosaceae
Strawberry
Fragaria vesca L.
Moraceae
Pepo
-ditto-
cyanins.
Etaenio
Rutaceae
Orange
Hesperidium
Sapindaceae
Rambutan
Nephellium lappaceum L.
Berry
Sapotaceae
Cainito
Chrysophyllum cainito L.
Berry
Chico
Achras sapota L.
Berry
aril.
Source: Pantastico, E. B. (editor) (1975). Structure of fruits and vegetables. In Postharuest Physiology, Handling
and Utilization of Tropical and Subtropical Fruits and Vegetables. AVI Publishing Co., Westport, Connecticut.
TABLE 2.F.43
Nutritive values of the edible part of fruits and fruit products
(Daihai l - l d.nott lick of rallabla d i u for a connituent balltvad to b. prtMM In m.atunbl. amount)
NUTRIENT! IN INDICATED OUAN
Satu
rated
Uolal)
Carbohydrate
UnaMa
CMeic
rams
drams
rams
Milli
grams
with cores).
3 1/4 in diam. (about 2 per lb
with cores).
Applejuice, bottled or canned21"
Applesauce, canned:
Sweetened
Unsweetened
Apri cots:
Raw, without pits (about 12 per
lb with pits).
Canned in heavy sirup (halves
and sirup).
Dried:
Uncooked (28 large or 37
medium halves per cup).
Cooked, unsweetened, fruit and
liquid.
Apricot nectar, canned
Avocados, raw, whole, without
skins and seeds:
California, mid- and late
winter (with skin and seed,
3 1/8-in diam.; wt., 10 oz).
Florida, late summer and fall
(with skin and seed, 3 5/8-in
diam.; wt., 1 lb).
Banana without peel (about 2.6 per
lb with peel).
Banana flakes
Blackberries, raw
Blueberries, raw
Cantaloup. See Muskmeions (Item
271).
Cherries:
Sour (tart), red, pitted, can
ned, water pack.
Sweet, raw, without pits and
stems.
Cranberry Juice cocktail , bottled,
sweetened.
1 apple
138
84
80 Trace
1 apple
212
84
125 Trace
1 cup
248
88
120 Trace
Trace
1 cup
1 cup
255
244
76
89
230
1 Trace
100 Trace Trace
3 apricots
107
85
55
1 cup
258
77
220
Trace
1 cup
130
25
340
1 cup
250
76
215
1 cup
251
85
145
1 Trace
1 avocado
216
370
37
5.5
22.0
1 avocado
304
390
33
6.7
15.7
1 banana
119
100
Trace
20 Trace
85
2
90
1
Trace
1 tbsp
1 cup
1 cup
1 cup
10 cherries
1 cup
6
144
...... 145
3
85
83
244
88
1 Trace
Trace
45
Iron
Milli
grams
Milli-
Pous-
Vitamin
A value
Thiamin
Inttr
national
Milli
Ribo-
Niacin
Ascorb
Milli
grams
grams
flavin
Milh
grams
grams
20
10
14
.4
152
120
.04
.03
.1
31
15
21
.6
233
190
.06
.04
.2
30
15
22
1.5
250
.02
.05
.2
"2
61
26
10
10
13
12
1.3
1.2
166
190
100
100
.05
.05
.03
.02
.1
.1
25
0D
no
14
18
25
.5
301
2,890
.03
.04
.6
11
28
39
.8
604
4,490
.05
.05
1.0
10
86
87
140
7.2
1,273
14,170
.01
.21
4.3
16
_ -
54
55
88
4.5
795
7,500
.01
.13
2.5
37
23
30
.5
379
2,380
.03
.03
.5
3.7
13
22
91
1.3
1,303
.43
3.5
30
5.3
27
30
128
1.8
1,836
.61
4.9
43
.07
.8
12
26
10
31
.8
440
5
19
22
2
46
22
6
27
19
.2
1.3
1 .5
92
245
117
50
290
150
.01
0,04
.04
.01
0,06
.09
26
37
32
.7
317
1,660
.07
.05
.5
105
Phosphorus
57
Calcium
leic
8
26
36
Io
CD
o"
.2 Trace
0.6
30
.7
20
a
12
68
80
Trace
12
15
13
.3
129
70
.03
.04
.3
253
83
165 Trace
Trae
42
13
.8
25
Trace
.03
.03
,1
"81
277
62
405 Trace
104
17
11
.6
83
60
.03
.03
.1
apple elder.
added ascorbic a d d . For value of product with added ascorbic a d d , refer to label.
claim of 45* of U.S. RDA In 6 fl oz.
claim of 100X of U.S. RDA 1n 6 fl oz.
(Continued)
o
0
Water
Vitamin
A value
Phosphorus
Carbohydrate
Food
Dates:
80
178
255
23
23
80
40
90
360
.07
.16
.05
.08
.18
.03
1.8
3.9
1.0
.5
.5
.8
166
159
343
540
10
30
.05
.05
.08
.02
.02
.05
.2
.2
.5
44
44
76
37
.5
399
")
.10
.05
.5
93
35
35
1.0
1.0
400
405
20
30
.07
.08
.05
.05
.5
.5
84
78
.8 1.250
.2
420
60
20
.29
.10
.12
.04
1.4
.5
286
96
10
11
2
2
50
60
.03
.03
.02
.02
.2
.2
30
293
.10
.05
9
3
255
85
40
10
.13
.05
.22
.08
1.5
.5
" 3 2
" 1 0
1
1
2
Trace
Trace
Trace
13
12
45
20
19
33
20
19
36
Trace
23
22
24
32
20
20
72
24
70 124
25 42
24
22 40
9
10
6
7
28
1
100
135
1 can1 cup-
207
247
300
100
Trace
Trace
1
Trace
1 cup-
81
81
518
1.153
411
50
45
180
247
250
50
60
2.4
5.3
1.0
Trace
1
Trace
1 cup1 cup-
47 50
105 112
23 31
2
4
1
1 cup-
10 grapes
10 grapes"
58
130
50
220
490
195
35 Trace
40 Trace
Trace
Trace
87
99
1 cup
253
83
165
Trace
42
1 can1 cup
216
250
53
86
395
135
1
1
Trace
Trace
100
33
CM CO
1 gal).
skin), raw:
Thompson Seedless
Tokay and Emperor, seeded typesGrapejuice:
Canned or bottled
Frozen concentrate, sweetened:
volume.
10 dates1 cup
1 cup
Milligrams
Milligramt
Milligrams
32
10
1 cup1 lemo
250
74
86
90
135 Trace
20
1
Trace
Trace
35
6
8
19
10
12
3
4
88
102
10
".03
.03
".03
.01
.3
.1
(l2
)
39
1 cup
1 cup
1 can
244
244
183
91
92
92
1
1
1
Trace
Trace
Trace
20
19
13
17
15
13
24
24
16
5
5
5
344
344
258
50
50
40
.07
.07
.05
.02
.02
.02
.2
.2
.2
112
102
81
1 can
1 cup
219
248
49
89
425 Trace
105 Trace
Trace
Trace
112
28
9
2
13
3
4
1
153
40
40
10
.05
.01
.06
.02
.7
.2
66
17
60
55
40
.5 2'Trace
"Weight Includes peel and membranes between sections. Without these parts, the weight of the edible portion Is 123 g for Item 246 and 118 g for Item 247.
"For white-fleshed varieties, value Is about 20 International Un1t%(I.U.) per cup; for red-fleshed varieties, 1,080 I.U.
"Applies to product without added ascorbic acid. With added ascorbic acid, based on claim that 6 fl oz of reconstituted Juice contain 45% or 50* of the U.S. RDA, value 1n milligrams 1s 108 or 120
for a 6-fl oz can (Item 258), 36 or 40 for 1 cup of diluted Juice (Item 259).
"For products with added thiamin and riboflavin but without added ascorbic a d d . values In milligrams would be 0.60 for thiamin, 0.80 for riboflavin, and trace for ascorbic add. For products with
only ascorbic acid added, value varies with the brand. Consult the label.
(Continued)
Foods, approximate i
(edible pan unleu fa
Water
Food
energy
Pro
tein
Fat
Satu
rated
(total)
Oleic
Carbo
hydrate
Calcium
MM
Phos
phorus
Iron
Pout
sium
Viumin
A value
Thiamin
Ribo
flavin
Nucin
Ascorbic
acid
Milli Mill,
Raw
Canned, unsweetened
Muskmelons, raw, with rind, with
out seed cavity:
Cantaloup, orange-fleshed (with
rind and seed cavity, 5-1n
diam., 2 1/3 1b).
Honeydew (with rind and seed
cavity, 6 l/2-1n diam.. 5 1/4
lb).
Oranges, all commercial varieties,
raw:
Whole. 2 5/8-1n diam., without
peel and seeds (about 2 1/2
per lb with peel and seeds).
Sections without membranes
Orange juice:
Raw, all varieties
Canned, unsweetened
Frozen concentrate:
Undiluted, 6-fl oz can
Diluted with 3 parts water by
volume.
Dehydrated crystals, prepared
with water (1 lb yields about
1 gal).
Orange and grapefruit juice:
Frozen concentrate:
Undiluted, 6-fl oz can
Diluted with 3 parts water by
volume.
Papayas, raw, l/2-1n cubes
Peaches:
Raw:
Whole, 2 l/2-1n diam., peeled.
pitted (about 4 per lb with
peels and pits).
Sliced
Canned, yellow-fleshed, solids
and liquid (halves or
slices):
Sirup pack
Water pack
Dried:
Uncooked
Cooked, unsweetened, halves
and juice.
1 can
1 cup
218
247
50
89
246
108
27
11
3
13 0.2
3 Trace
129
32
1 cup
246
90
90
65
65
1 Trace
1 Trace
22
22
22
22
27
27
.5
.5
477
91
80
2 Trace
20
38
44
1.1
682
226
91
50
1 Trace
11
21
24
.6
374
1 orange
131
1 cup
180
86
90
2 Trace
1 cup
1 cup
248
249
88
87
110
120
2 Trace
2 Trace
36
42
45
1 can
1 cup
213
249
55
87
360
120
5 Trace
2 Trace
126
42
1 cup
248
1 can
1 cup
210
248
59
88
330
110
4
1
1 Trace
78
26
61
20
140
89
55
1 Trace
14
1 peach
100
89
40
1 Trace
1 cup
170
89
65
1 cup
1 cup
256
244
79
91
1 cup
1 cup
1 cup
1 cup
160
250
Trace
Trace
256
256
9,240
60
.02
.02
.11
.08
1.6
.06
.04
.9
o
o
25
77
.7
.5
1.0
360
496
496
360
500
500
.07
.07
.05
1.0
124
.7
100
.9 1,500
.2
503
1,620
540
.11
.03
2.8
.9
360
120
1.0
109
.7
3
o
90
o
GO
M
.5
518
99
32
.8
.2
1.308
439
800
270
.48
.15
.06
.02
2.3
.7
302
102
28
22
.4
328
2,450
.06
.06
.4
78
10
19
.5
202 "1,330
.02
.05
1.0
1 Trace
16
15
32
.9
343 "2,260
.03
.09
1.7
12
200
75
1 Trace
1 Trace
51
20
10
10
31
32
.8
.7
333
334
I'. 100
1.100
.03
.02
.05
.07
1.5
1.5
8
7
ft
420
206
1
1
109
54
77
38
187
93
9.6
4.8
1.520
743
6,240
3,050
.02
.01
.30
.15
8.5
3.8
29
5
8L
O
5
3
'Weight Includes rind. Without rind , the weight of the edible portion 1s 272 g for item 271 and 149 g for Item 272.
"Pepresents yellow-fleshed varieties . For white-fleshed varieties , value Is 50 International Units ( I . J . ) for 1 peach, 90 I.U. for 1 cup of slices.
(Continued)
8.
I
en
U
1
il
il
SS
S 5
5 S
5J
O3
01
si!
Ol
01
W ( I \ E
^- O <U
T]
VI 3 L- M V)
ill
il* il i
+* ~ < ~ *
V N MN
. 43
is * : -
it
s i ^ i - ^ f - 3
" U
U*3
i
dl-Cr^
qj<^
O t V t p i ' r -
115
E
Q|
i->
O 4* Q. >
Ui
.
4 - > 0 l E - C I 3
4) W> I I
C I O
.u u
-1
Foods, approximate F
(edible part unle foi
Carbo
hydrate
Click
Milli-
Milli
grams
Milh-
Milli
grams
Vitamin
A value
Thiamin
Inlir
national
Milli
grams
MM,
grams
CO
Mill:
grams
MUli-
49
110
Trace
29
22
34
1.7
298
690
.04
.07
.7
250
255
67
51
79
3.8
695
1,590
.07
.15
1.5
1 cup
256
195
Trace
49
36
51
1.8
602
.03
.03
1.0
1 cup
1 packet
145
14
40 Trace Trace
112
11
90
9
146
14
5.1
.5
1.106
107
30
Trace
.16
.02
.12
.01
.7
.1
1
Trace
1 cup
1 containei
123
284
70
280
17
70
27
37
27
48
1.1
1.7
207
284
160
200
.04
.06
.11
.17
1.1
1.7
31
60
1 cup
1 cup
270
270
380
385
97
98
211
211
41
32
.14
.11
13
31
79
107
40
59
1 cup
149
1 container
1 container
284
454
1 tangerine
86
Trace
1
310
415
o
en
1.6
1.9
548
475
220
190
.05
.05
31
1.5
244
90
0.04
0.10
0.9
88
48
73
2.0
2.7
318
472
90
140
.06
.09
.17
.27
1.4
2.3
151
249
.8
.5
16
16
249
125
Trace
30
44
35
440
1,040
.15
.05
.2
54
110
27
30
43
2. 1
426
2 .510
.13
.13
.9
30
1 cup
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
B
o
I
5
CO
TABLE 2.F.44
Composition of the edible portion (EP) and refuse in the material as purchased (AP)
Water
Carbohydrate
Total
Protein
Fat
(bydif.) Fiber
Percent of edible portion
Ash
Calories
(per 100 g)
Refuse in
A.P.
Notes
Edible raw when
ripe; can apply in
all areas
Require cooking; can
apply in producing
areas
Can apply in producing areas
73.5
1.3
0.4
24.0
0.5
0.8
94
68.2
1.2
0.5
29.2
0.4
0.9
11 3
71.0
1.2
0.4
26.5
0.5
0.9
10 3
89.0
88.7
86.8
87.1
0.6
0.8
0.9
0.9
0.2
0.5
0.4
0.2
9.8
9.5
11.2
11.3
0.5
0.9
1.3
0.8
0.4
0.5
0.7
0.5
39
41
47
45
87.4
0.8
0.3
10.9
0.6
0.6
44
29
84.0
85.3
75
82.9
67.1
0.3
0.9
1.7
1.4
1.8
0.4
0.2
16
8.3
23.4
15.0
12.9
6.1
6.5
6.3
0.9
1.0
1.5
1.5
1.7
0.3
0.7
1.2
0.9
1.4
58
51
162
98
225
16
9
32
33
30
84.9
85.0
1.2
0.7
1.0
0.7
12.4
13.3
3.8
1.9
0.5
0.3
57
56
0
0
87.3
83.7
88.4
82.7
89.9
86.5
0.4
1.4
1.0
1.3
0.8
1.0
0.7
0.4
0.4
1.3
0.5
0.7
11.4
13.9
9.8
14.2
8.3
11.3
1.4
3.2
2.0
3.9
1.2
2.4
0.2
0.6
0.4
0.5
0.5
0.5
48
58
42
66
37
50
0
3
1
0
4
2
76.2
1.1
0.4
21.3
1.8
1.0
84
45
73.3
83.4
81.7
81.5
80.6
81.7
1.9
1.1
1.2
0.8
1.0
0.7
0.5
0.4
0.4
0.4
0.4
0.2
23.5
14.6
16.1
16.8
17.3
17.0
2.9
0.5
1.4
0.5
6.2
0.8
0.8
0.5
0.6
0.5
0.7
0.4
95
60
65
67
69
65
Citrus, fresh
Grapefruit (Citrus grandis)
Lemons (C. limonia)
Limes (C. aurantifolia)
Oranges (C. sinensis)
Oranges, Mandarin type (C.
nobilis)
Other fruits, fresh
Apples (Malus sylvestris)
Apricots (Prunus armeniaca)
Avocados (Persea spp.), all types
Low fat types
High fat types
Berries
Blackberries (Rubus spp.)
Blueberries (Vaccinium spp.)
Cranberries (Oxycoccus
macrocarpus)
Currants (Ribes spp.)
Gooseberries (Ribes spp.)
Raspberries (Rubus spp.)
Strawberries (Fragaria spp.)
All, unspecified
Breadfruit, jackfruit, monkey
fruit (Artocarpus spp.)
Cherimoya, custard apple,
sweetsop (Annona cherimola,
A. reticulata, A. squamosa)
Cherries (Prunus spp.)
Figs (Ficus carica)
Grapes (Vitis spp.)
Guavas (Psidium spp.)
Mangoes (Mangifera indica)
Juice only
29
34
31
36
38
(65)
28
40
9
3
8
22
38
(Continued)
TABLE 2.F.44
{Continued)
Water
Commodity and Description
Melons:
Muskmelons (Cucumis melo)
Watermelons (Citrullus vulgaris)
Both, unspecified
Papayas (Carica papaya)
Passion fruit or granadillo
(Passiflora spp.)
Peaches (Amygdalus persica)
Pears (Pyrus communis)
Persimmons, Japanese
(Diospyros kaki)
Pineapples (Ananas sativus)
Plums (Prunus spp.)
Pomegranates (Punica granatum)
Quinces (Cydonia oblonga)
Sapodilla or sapote (Achras
sapota)
Sapote or marmalade plum
(Calocarpum mammosum)
Soursop (Annona muricata)
Unspecified (group figures)1
Temperate areas
Carbohydrate
Total
Protein
Fat
(bydif.) Fiber
Percent of edible portion
92.6
92.9
92.8
88.6
0.7
0.5
0. 6
0.6
0.2
0.2
0.2
0.1
80.0
86.6
83.2
0.6
0.8
0.5
(0 )
0.2
0.4
79.6
86.7
82.0
81.3
83.2
0.8
0.5
0.8
0.6
0.7
0.3
0.2
0.2
0.3
0.3
75.8
0.6
67.9
80.2
Ash
Calories
(per 100 g)
10.1
0.5
0.2
0. 3
0.9
0.5
0.3
0.4
0.6
26
25
25
39
18.9
11.8
15.5
(0 )
0.6
1.5
0.5
0.6
0.4
70
47
61
18.7
12.2
16.5
17.2
14.9
1.2
0.5
0.5
0.3
2.4
0.6
0.4
0.5
0.6
0.9
73
47
64
66
59
1.1
22.0
2.4
0.5
1.3
0.8
0.5
0.4
29.3
18.0
2.5
1.0
84.6
0.6
0.3
14.1
Subtropical areas
Tropical areas
All regions
Fruits, canned
General (excluding sugar)
83.2
83.4
84.0
0.8
0.8
0.7
0.9
1.1
0.7
90
0.5
86
6.0
6.1
6.0
Refuse in
A.P.
Notes
(%)
44
47
46
34
o0
Cm.
89.4
Juice only
67
12
18
S'
20
36
6
52
22
]3
90
23
..
1.0
0. 6
11 4
71
26
34
0.9
0.4
55
14.6
14.1
14.1
1.1
1.5
1.1
0.5
0.6
0.5
63
63
59
0.2
0.7
0.3
36
0.6
0.5
0.1
0.2
12.9
9.4
0.4
0.5
49
37
3.1
3
3
0.8
0.6
0.7
73.0
73.8
73.6
3.4
4.5
4
2
2.6
2.3
28 0
281
1
2.1
32.3
0.9
3.8
6
7.3
13 5
33 1
17
21
35
24
0
0
0
^J
P
0
w
ft0
,v
O
O
3
53*.
o
82.
S"
p
o
ft)
5*
1a
O
21.1
20
20.4
75
43.4
14
14.9
11
0
5
Ordinary cure
Heavy brine
20
27
Group figures are unsatisfactory because the proportions of different kinds vary widely within areas and the fruits are dissimilar in many respects (for example,
compare apples, avocados, and watermelons). Thus, group figures should be applied only to quantities of unspecified kinds, i.e., the residual supply, after making
separate estimates for the principal kinds.
Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations, Rome.
(6
B.
w
Fruit, Cooking
TABLE 2.F.45
Cooking guide for fresh fruit
Kind of Fruit
Amount of
Water
Amount of
Sugar
Cups
Cups
Amount of Fruit
How to Prepare
Apples
8 medium-size
Apricots
15
Vi
Cherries
Cranberries
lqt
1 lb
Cooking Time
After Adding
Fruit
Minutes
8-10, for slices
12-15, for sauce
/4
1 or 2,
5
5
/4
y2
%
2
/3
5
2-5
as
desired2
Peaches
6 medium-size
Pears
6 medium-size
Plums
Rhubarb
8 large
lfc lb
1
2
Fruit Dressing
TABLE 2.F.46
V2 tsp salt
% tsp dry mustard (optional)
Procedure
Mix the dry ingredients, add vinegar and oil and shake
thoroughly. Keep refrigerated.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad
dressings. Univ. Missouri Agric. Exp. Sta. Bull. 631.
Kind of fruit
Amount
of fruit
Amount
of water
Ounces
Cups
Apples _
Apricots
Mixed fruits
Peaches
Pears
Prunes,
unpitted
1
,
i
8
8
11
8
11
8
11
8
11
3
2Y4.
3
3
4
2
3
16
32
4
8
Amount
of sugar
Cooking
time
Approximate
number of
V2-cup
servings x
Cups
Minutes
y2
y*
y3
y3
y2
10
10
10
20
20
25
25
25
25
8
6
8
5
7
6
8
4
6
25
25
9
19
y2
Source: USDA (1975). Fruits in family meals: A guide for consumers. USDA Home and
Garden Bull. 125.
Fresh, as Purchased
or Picked
Frozen
Apples
32 to 40 pt.
29 to 35 pt.
1 Pt.
Apricots
60 to 72 pt.
28 to 33 pt.
1 Pt.
Berries '
1 crate ( 2 4 qt.)
11/3 tO 1 V<2 pt.
32 to 36 pt.
1 Pt.
Cantaloups
22 pt.
1 Pt.
36 to 44 pt.
1 Pt.
Cranberries
50 pt.
16 pt.
1 Pt.
2 qt. (3 Ib.)
4 pt.
1 pt.
Currants
VA Ib.
(Continued)
(Continued)
Fruit
Fresh, as Purchased
or Picked
Frozen
Peaches
32 to 48 pt.
1 3 to 20 pt.
1 Pt.
Pears
40 to 50 pt.
37 to 46 pt.
1 pt.
Pineapple
5 Ib.
4pt .
38 to 56 pt.
1 3 to 20 pt.
1 Pt.
Raspberries
24 pt.
1 Pt.
Rhubarb
15 1b.
% to 1 Ib.
15 to 22 pt.
1 Pt.
Strawberries
38 pt.
1 Pt.
1
Includes blackberries, blueberries, boysenberries, dewberries, elderberries, gooseberries,
huckleberries, loganberries, and youngberries.
Source: USDA (1976). Home freezing of fruits and vegetables. USDA Home
and Garden Bull. 10.
CRANBERRY
SAUCE WITH
ROAST
TURKEY
RHUBARB
ICE CREAM
SAUCE
CITRUS
FRUIT
AMBROSIA
MIXED
FRUIT
SALAD
APPLESAUCE
CAKE
APPLE
APRICOT
PIE
PINEAPPLE
GLAZE
FOR HAM
GRAD
CHUNK*
APPLE
SAUCE
SIDE
DISH
DISH
OF
ROYAL
ANNE
CHERRIES
PINEAPPLE
UPSIDE
DOWN
CAKE
GRAPES
"JUBILEE
MIXED
FRUIT
GELATIN
MOLD
CHERRY
TURNOVER
BERRY
PANCAKES
MIXED
PIECES
AND
SAUCES
WHOLE
FRUIT AND
BERRIES
CITRUS
GELATIN
MOLD
SLICES
AND
SEGMENT
HALVES
AND
REGULAR
SHAPES
DISH
OF
SPLIT
FIGS
BLUEBERRY
MUFFINS
BOYSENBERRY
PIE
"BREAKFAST"
PRUNES
STRAWBERRY
SHORTCAKE
PEAR HALF
WITH
COTTAGE
CHEESE
FIGURE 2.F.16
Source: USDA (1977). How to buy canned and frozen fruits. USDA Home and Garden Bull. 191.
SPICED
APPLE
RIN68 AS
GARNISH
ICED
MELON
BALLS
Strawberries
Klondlike and others
Cherries
Black Tartarian
Bing
Napoleon
Apricots
Royal
Peaches'
Belle of Georgia
Elberta
Pears5
Bartlett
Bosc
Anjpu
Apples
Yellow Transparent
Jonathan
Winesap
'Lutz and Hardenburg (1968)
Wilson and Giamalva (1954)
3
Tukey (1942)
2
24-28
57
71
68
100
122
128
7-21
14
21-28
110-130
130-145
145-150
75-90
90-105
120-180
70-75
140-145
160-170
60-90
150-180
0-7
Brown(1952)
RyaU, ef ai(1941)
Magness(1941)
5
6
Source: Ryall, A. L., and Pentzer, W. T. (editors) (1974). Fruit physiology after harvest.
In Handling, Transportation and Storage of Fruits and Vegetables, Vol. 2. AVI
Publishing Co., Westport, Connecticut.
Apples
Aug. 15
Nov. 15
California
Colorado
Delaware
Kansas
Apricots
Oct. 15
Dec. 15
Oct. 1
Nov. 10
Aug. 1
Nov. 1
'
Black
Logan
Rasp
Straw
May 1
July 31
Aug. 10
Sept. 15
Aug. 25
Dec. 1
Sept. 1
Dec. 31
Aug. 1
Nov. 30
July 25
Aug. 10
Aug. 15
Dec. 1
June 1
July 31
June 20
Aug. 1
July 25
Sept. 15
July 20
Aug. 20
July 5
July 20
June 10 July 1
July 10 Aug. 15
May 1
July 31
Montana
July 14
Aug. 15
New
Jersey
uhio
Okla
homa
Oregon
Pennsyl
vania
June 10
July 10
Sept. 15
Dec. 31
Sept. 15
Dec. 31
Aug. 15
Oct. 15
Sept. 15
Dec. 31
Utah
Aug. 15
Sept. 15
Van
couver,
B. C.
June 10
July 31
Oct. 15
Dec. 15
Aug. 15
Dec. 31
Sept. 15
Dec. 31
West
Virginia Aug. 15
Nov. 30
Wisconsin
Quebec,
Canada
July 15 June 10
Aug. 15 July 10
Aug. 15
Dec. 31
Washing
ton
Ontario,
Canada
June 20 Sept. 1
Aug. 20 Dec. 31
Aug. 1
Aug. 15
Texas
Virginia
Figs
May 10 Aug. 15
July 10 Oct. 31
June 15
July 15
June 1
July 31
Missis
sippi
New
York
Cherries
Apr. 1
Oct. 1
Massachu
setts
Missouri
Goose
June 8
Aug. 15
July 10
Aug. 1
Maine
Michigan
Cran
June 1
July 15
Louisiana
Maryland
Blue
July 10
Aug. 1
Aug. 25
Sept. 20
July 1
July 20
Aug. 15
Oct. 15
Oct. 1
Oct. 30
June 10 Oct. 1
June 25
Aug. 30 Nov. 20 Aug. 1
Sept. 15
Dec. 31
Aug. 1
Sept. 1
Sept. 15
Nov. 30
Sept. 1
Dec. 1
May 1
July 1
June 15 June 15
July 15 July 15
June 1
July 1
June 25
July 31
June 10 June 25
July 20 Aug. 20
July 10 June 14 July 1
Aug. 17 July 17 Aug. 10
Aug. 15
Sept. 15
July 15
Aug. 30
Sept. 1
Oct. 30
July 1
July 1
June 1
Aug. 30 Aug. 30 July 30
July 1
July 30
(Continued)
(Continued)
Grapes
Grapefruit
Lemons
Olives
Oranges
Arizona
Arkansas
Colorado
Pears
Pineapple
Plums
Prunes
July 15
Sept. 30
All
Year
June 10
Aug. 1
Alabama
California
Peaches
Aug. 15
Oct. 1
Aug. 1
Sept. 25
Nov. 1
May 1
AU
Year
Oct. 15 July 1
Feb. 15 Nov. 15
Delaware
Florida
Oct. 15
June 15
Georgia
Hawaii
July 10
Sept. 1
July 10
Sept. 20
Aug. 25
Sept. 25
Aug. 1
Sept. 1
July 18
Sept. 15
Sept. 15
Oct. 20
Oct. 1
Nov. 1
Dec. 1
June 1
June 10
Aug. 1
Jan.1Mar. 15
June 15
Sept. 30
Idaho
Sept. 15
Oct. 15
Maryland
Michigan
Missouri
Aug. 1
Sept. 15
Sept. 1
Oct. 15
July 25
Sept. 1
Aug. 1
Sept. 15
Sept. 1
Oct. 5
July 15
Aug. 15
Aug. 15
Oct. 1
Aug. 15
Sept. 15
Sept.. 1
Oct. 30
Aug. 25
Oct. 15
New Jersey
New York
North Carolina
Oct. 1
Nov. 1
Oregon
Pennsylvania
Puerto Rico
Sept . 2 0
Nov. 1
Nov. 15
Apr. 30
South Carolina
Texas
Utah
Washington
Ontario, Canada
Vancouver, B. C.
Dec. 1
May 1
Oct. 1
Nov. 15
Sept. 1
Dec. 30
Aug. 1
Aug. 30
Sept. 20
Nov. 15
Sept. 15
Nov. 10
Aug. 10
Oct. 7
Aug. 10
Nov. 1
Aug. 15 Sept. 1
Sept. 30 Sept. 30
Sept. 10
Oct. 5
May 1
June 30
July 15
Aug. 15
June 10
Aug. 1
Aug. 25
Sept. 25
Aug. 15
Sept. 20
Sept. 1
Oct. 5
Aug. 15
Sept. 30
Sept. 15
Oct. 20
Aug. 10
Nov. 1
Sept. 15
Dec. 15
Aug. 15
Oct. 10
Aug. 15
Sept. 30
Sept. 15
Oct. 7
Aug. 15
Oct. 15
Sept. 15
Oct. 15
Sept. 1
Sept. 30
Aug. 15
Oct. 15
Source: (1973). The Almanac of the Canning, Freezing, Preserving Industries, 58th Edition. E. E. Judge & Son,
Inc.
Lime oil
Lemon oil
Orange oil
Grapefruit oil
Allyl heptanoate
Benzaldehyde
Benzyl butyrate
Citral
Cognac
Geraniol
Isoamyl acetate
Isoamyl butyrate
Isoamyl formate
Ethyl acetate
Ethyl butyrate
Linalool
Methyl anthranilate
10-150
10-200
10-150
10-150
1-4
10-30
1-6
5-15
3-8
1-2
10-25
10-15
5-10
30-50
10-30
1-3
5-20
Source: Phillips, G. F. (1971). Imitation fruit flavored beverages and fruit juice bases. In
Fruit and Vegetable Juice Processing Technology, 2nd Edition. D. K. Tressler and M. A.
Joslyn (editors). AVI Publishing Co., Westport, Connecticut.
Fruit Label
Federal regulations require that the following
information be included on the front panel of the
label of a can or package.
The common or usual name
of the fruit.
The form (or style) of fruit,
such as whole, slices, or
halves. If the form is visible
through the package,
need not be stated.
it
FIGURE 2.F.18
Source: USDA (1977). How to buy canned and frozen fruits. USDA Home and Garden Bull. 191.
2 tbsp vinegar
% cup pineapple or other fruit juice
Procedure
Beat the egg until fluffy. Add the other ingredients, and
blend. Cook in the top of the double boiler until thick. Cool.
Combine with an equal quantity of whipped cream just
before using. Refrigerate.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad dress
ings. Univ. Missouri Agric. Exp. Sta. Bull. 631.
Fruit Sauces
TABLE 2.F.53
Guide to making fresh fruit sauces
Kind of fruit
Amount
of fruit,
as purchased
Amount
of
water
Amount
of
sugar'
Cup*
%
%
Cup*
%
Pound*
Apples
.
Cherries
Cranberries
2
1
1
Peaches..
Rhubarb
%
%
V".
Cooking
time
after
adding
fruit
Approximate
yield
Minute*
Cup*
12-15
5
15
3
2
4 (whole)
3 (strained) .
2
3
5-8
2-5
%
%
For fruits of medium tartness. For very tart fruits, add more sugar.
Source: USDA (1972). Fruits in family meals. USDA Home and Garden Bull. 125.
3 or 4 per lb
Canned Fruit
Served with liquid
Drained
2 or 3
Servings per
Package (8 oz)
5 or 6 per lb
4 or 5 per pt
5 or 6 per pint
Dried Fruit
Apples
Apricots
Mixed fruits
Peaches
Pears
Prunes
'As purchased.
3 or 4
2 or 3
2 or 3
2 or 3
Source: USDA (1978). Nutrition, food at work for you. USDA Home and Garden Bull. 1.
8
6
5
6
4
4 or 5
Fruit, Simmering
TABLE 2.F.55
Guide to simmering fresh fruits
Kind of Fruit
Apples
Apricots
Peaches
Pears:
Soft varieties
Firm varieties
Plums
1
Amount
of fruit,
as
purchased
Amount
of
water
Amount
of
sugar l
Pound
Cup
Cup
2
1%
Cooking Approximate
time after number of
adding
%-cup
fruit
servings
Minutes
8-10
5
5
10
20-25
5
Source: USDA (1975). Fruits in family meals: A guide for consumers. USDA Home and
Garden Bull. 125.
Fruit Storage I
TABLE 2.F.56
Recommended cold storage conditions, heat of respiration, and loss in weight
of fruits grown in the tropics
Fruits
Acerola
Avocado, West Indian
Avocado, Guatemalan
Banana
'Lacatan', green
'Lacatan', ripe
'Latundan', green
'Latundan', ripe
'Cavendish', green
'Cavendish', ripe
'Plantain', green
'Plantain', ripe
'Poovan', green
Caimito, ripe
Cashew
Citrus
Calamondin
'Coorg' mandarin
(main crop)
'Coorg' mandarin
(rainy season)
'Valencia' orange
'Swikom' orange
'Ponkan' orange
'Sathgudi' orange
Relative
Temp. Humidity
F
%
Storage
Life
Wk
32
55
42^*5
85-90
85-90
85-90
8
2
4
55-60
55
58-60
55-58
55-58
55
50
45-50
55
37-42
32-35
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
90
85-90
4
1.5
3^
1
3^
1.5
5
1.5
2-3
3
5
48-50
42-45
90
85-90
42-45
40^3
48-50
40
42-45
Heat
Evolution8
BTU/ton-day
Weight
Lossb
%
10,400
4,440-7,700
6.3
10.0
5,280-6,600
9,282
5,500-6,600
6.2
6,600
11,200
3,960
5.2
3,520-5,500
1,600^,400
6,600-7,600
6.7
22.0
2
8
5,500
4,400
6.5
13.0
85-90
2,200-3,300
15.8
88-92
85-90
85-90
85-90
5-6
4-5
3^t
16
2,545
3,300
2,200
1,760-2,229
12.0
8.0
7.5
15.0
5.8
6.0
(Continued)
(Continued)
Fruits
Lime, yellow
Lime, green
Lemon
Grapefruit
Pomelo
Custard apple
Date
Durian
Fig
Guava
Indian Gooseberry
Jack fruit
Langsat
Lychee
Mango
'Carabao'
'Pico'
'Badami'
'Raspuri'
Mangosteen
Papaya,green
Papaya,turning
Passion fruit, purple
Persimmon
Pineapple, all green
Pineapple, 25% yellow
Plum
'Alu Bokharo'
'Gaviotaa' and 'Rubio'
'Shiro' and 'Hale'
Pomegranate, 'Khandari'
Rambutan
Santol, 'Bangkok'
Sapota, turning
Sapota, ripe
Sugar apple, turning
Sugar apple, ripe
Temp.
F
Relative
Humidity
%
Storage
Life
Wk
52-55
52-55
42^*5
42^5
45^8
41
44
39^2
32-35
47-50
32-35
52-55
52-58
35
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
45-50
45-50
47-50
42-45
39-42
50
47
42-^5
32-35
47-50
40-^4
85-90
85-90
85-90
85 -90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
2.5-3.5
32-35
32-35
32-35
32-35
50
85-90
85-90
85-90
85-90
90-95
85-90
85-90
85-90
85-90
85-90
2
3
4
11
45^8
67-70
32-36
45
34-37
8
7
6
8-12
12
6
2
6-8
7
2-5
8
6
2
8-12
2.5
4
6
7
3^1
2-3
3
7
4-6
1-2
1-2.5
3
2.5
2
4
2
Heat
Evolution8
BTU/ton-day
Weight
Lossb
1,760-2,640
880-1,760
1,600-2,680
1,200-1,530
1,800
15.0
18.0
800-1,400
7,040-7,700
11.5
14.0
15,400-16,000
15.6
24.3
6,700
6,700
11,000-13,200
11,000-13,200
5.1
6.2
6.8
6.8
2,500
5.8
32.0
1,700
4.0
1,700-1,920
1,700-1,920
1,760-1,920
5.2-9.6
5.2-7.8
5.2-12.9
13,200
6.0-12.0
3,300-5,500
12.0
Fruit Storage II
TABLE 2.F.57
Frying Time
TABLE 2.F.58
Approximate frying times for conventional fryers
Food Item
Chicken
Raw pieces
Fritters
Sea foods
Fish fillets
Clams
Scallops
Shrimp
Oysters
Vegetables
Potatoes, % in. cut
Potatoes, % in. cut
Potatoes, V2 in. cut
Cauliflower
Eggplant
Onions
Miscellaneous
Doughnuts
Corn on the cob
Meat turnovers
French toast
Coal
Oil
Natural gas
Saturated hydrocarbons (C n H 2 n + 2 )
Unsaturated hydrocarbons (Cn H 2n )
Lignite (dry)
Bagasse (dry)
Gasoline
Kerosene
Fuel oil
Hardwoods
Softwoods
11,000-14,000
18,000-19,500
700-1,000
21,000-23,000
18,000-21,000
6,000-7,000
8,000-9,000
20,200
19,900
18,500
8,100-8,900
8,400-11,000
Fumigants
TABLE 2.F.60
Fumigants and amounts used per 1000 cu ft of air space
Fumigant
Comment
Amount
Carbon disulfide
Hydrogen cyanide
Methyl bromide
Ethylene dichloridecarbon tetrachloride
Ethylene oxideethylene dichloride
Ethyl formate
Ethylene oxide
Chloropicrin
Sulfur dioxide
20 1b
8 oz
1 lb
Explosive, inflammable
Very toxic to man, leaves residue
Toxic to man
15-20 lb
Anesthetic to man
10-15 lb
5-10 lb
2-4 lb
1 lb
Burning sulfur fumes
Anesthetic to man
Lachrymator
Inexpensive
Source: Jacobs, M. B. (editor). The Chemistry and Technology of Food and Food Products, Vol. 1,
2nd Edition. Interscience Publishers, New York.
Consistency
Miso
Shoyu
Paste
Liquid
Tempeh
Solid
Ang-khak
Ontjom
Sufu
Meitauza
Solid
Solid
Moist solid
Solid
Ketjap
Katsuobushi
Liquid
Solid
Raw Materials
Soybeans and rice
Soybeans and rice
or wheat
Soybeans or
coconut meat
Rice
Peanut press cake
Soybean "milk"
Residuum from
preparation of
soybean "milk"
Black soybeans
Bonito fish
Fungus Employed
Aspergillus oryzae
Aspergillus oryzae
Rhizopus oligosporus
Monascus pur pure us
Neurospora sitophila
Actinomucor elegans
Actinomucor elegans
Aspergillus oryzae
Aspergillus glaucus
Source: Gray, W. D. (1974). Fungi as food. In Encyclopedia of Food Technology. A. H. Johnson and
M. S. Peterson (editors). AVI Publishing Co., Westport, Connecticut.
Gestation Periods
TABLE 2.G.1
Gestation periods of domestic and wild animals
Days
Days
Domestic Animals
Ass
Cat
Cattle
Aberdeen -Angus
Ayrshire
Brown Swiss
Charolais
Guernsey
Hereford
Holstein-Friesian
Jersey
Red Poll
Shorthorn, beef
Shorthorn, milking
Simmental
Dog
Goat
Horse
Heavy
Light
Pig
Sheep
Mutton breeds
Wool breeds
Marten, European
Pine Marten
Mink
Monkey, macaque
Mouse
Nutria (coypu)
1
365
63-65
281
279
290
289
283
285
279
279
285
282
282
289
58-63
151
333-345
330-337
112-115
144-147
148-151
105-128
42
338-358
49-55
236-274
220-265
40-75
150-180
18-20
120-134
Wild Animals
Ape, Barbary
Bear, black
Bison
Camel
Coyote
Deer, Virginia
Elephant
Elk, Wapiti
Giraffe
Hare
Hippopotamus
Kangaroo, red
Leopard
Lion
Llama
Marmoset
Moose
Muskrat
Otter
Panther
Porcupine
Pronghorn
Raccoon
Reindeer
Rhinoceros,
African
Seal
Shrew
Skunk
Squirrel, gray
Tapir
Tiger
Walrus
Whale, sperm
Wood chuck
Wolf
Months
210
7
9
41 0
60-64
197-220
8%
38
14-15
225-250
32-34 1
92-95
108
11
140-150
240-250
28-30
9-10
90-93
112
230-240
63
7-8
530-550
11
20
62-65
44
390-400
105-113
12
16
31-32
60-63
1090
20-22
Gland Weights
TABLE 2.G.2
Weights of important glands or tissues of meat-producing animals (weights in
grains, ounces, or pounds)
Portion
Pineal body
Pituitary gland
Ovary
Testis
Suprarenal
Thyroid
Thymus
Pancreas
Stomach
Spleen
Kidney
Heart
Lungs
Brain and cord
Liver
Blood
Skin, vessels, etc.
Bones and muscles
Total
Beef Animal
0.32 g
3.0 g
5.7 g
lb
11-15g
1-lj oz
J-ilb
-1 lb
16-20 lb
1-2 lb
\-l\ lb
3^-4 lb
4-5 lb
20-26 oz
10 1b
30-40 lb
65-75 lb
560-600lb
1,000 lb
Sheep
Hog
0.04-0.12 g
0.37-0.55 g
0.76 g
2 oz
1.5-2 g
2-9 g
15-25 g
1 oz
1-2 lb
0.10 g
0.33-0.78 g
3.15 g
3-4 oz
3-5 g
4-10 g
9-35 g
1^-2 oz
2-4 lb
1 3 ,.
3"4 lb
Hib
3-4 oz
i-Jlb
i-i ib
Hlb
5-1
6-9
1-2
3-5
12-14
37-43
lb
oz
lb
lb
lb
lb
I-I2 lb
10-16 oz
2-4 lb
5-10 lb
Not Removed
160-175lb
85-90 lb
215-225 lb
Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition.
Institute of Meat Packaging, University of Chicago, Chicago.
Porcelain
lined
screw cap
^Rubber
Seals here
Seals'here
FIGURE 2.G.1
Components of two kinds of tops for glass jars for home canning
Source: USDA (1977). Home canning of fruits and vegetables. USDA Home and Garden Bull. 8.
Glutamate
TABLE 2.G.3
The glutamate content of foods
Product
Percentage1 Percentage of
of Protein
Glutamate'
in Food
in Protein
Total
Glutamate
(g/100g)
Free
Glutamate'
(g/100g)
Milk
Cow
3.5
23.4
0.819
0.004 5
Human
1.4
16.4
0.229
0.020 5
100.0
23.0
23.052
3.5
17.7
0.620
Milk Products
Casein
Buttermilk
0.004 6
Cheese
6:?
ca. 0.600
Camembert
17.5
27.4
4.787
Parmesan
36.0
27.4
6 7
9.847 ca . 0.600 '
12.8
12.4
1.583
Chicken
20.6
16.1
3.309
0.044 2
Duck
21.4
17.0
3.636
0.069
18.8
15.1
2.846
0.033
2
4
Poultry Products
Eggs
0.023 3
3
Meat
Beef
Lamb
18.0
15.2
2.730
0.020
Pork
15.2
15.3
2.325
0.023 2
Cod
16.5
12.7
2.101
0.009
Mackerel
18.7
12.7
2.382
0.036
17.4
12.7
2.216
0.020
23.8
23.5
5.583
0.200 4
Corn
10.0
17.7
1.765
0.130
Beets
1.6
16.0
0.256
0.030 4
Carrots
1.2
18.2
0.218
0.033
Onions
1.4
14.9
0.208
0.018
Spinach
2.3
12.6
0.289
0.039
0.140
Fish
Salmon
Vegetables
Peas
Tomatoes
1.0
23.8
0.238
1-0rr, M. L. and Watt, B. K.. "Amino Acid Content of Foods", Home Eco
nomics Research Report # 4 , U.S. Government Printing Office, 1957.
2-Maeda, S., et al. Journal ol Home Economics (Japan) 9 163 (1966).
3-lbid. 12 105 (1969).
4-Hac, L. R.. et al. Food Technology 3 351 (1949).
5-Pnvate Communication. Research Laboratories, Ajinomoto Company, Inc ,
, Tokyo, Japan.
6-Povate Communication, Research Laboratories, C.O.F.A.G., Paris, France.
7-Muller, H. Z., Ernahrungswissenschatt 10 83 (1970).
Glutamate Addition
TABLE 2.G.4
Comparison of glutamate ingested in foods with gluta
mate added to foods as a flavor enhancer
Food
Total
Glutamale
Naturally
Present
Free
Glutamale
Naturally
Present
Recommended
Addition
of MSG'
MSG in
Proportion
to Total
Glutamate
Beef
2.846
0.033
0.4
14.1
Chicken
3.309
0.044
03
9.1
Pork
2.325
0 023
0.4
17.2
Peas
5.583
0.200
0.2
3.6
Corn
1.765
0.130
0.2
11.3
Gluten-Free Diet
TABLE 2.G.5
Foods included and excluded in gluten-free diet
Type of
Food
Beverage
Bread
Cereal
Dessert
Foods Included
Foods Excluded
(Continued)
Gluten-Free Diet
(Continued)
Fruit
Meat, egg,
or cheese
Soup
Sweets
Foods Included
Foods Excluded
Any
wheat.
Vegetable
Source: Holvey, D. N. (1972). The Merck Manual, 12th Edition. Merck &
Co., Rahway, New Jersey.
FrenchAlpine
Color;
Face, Ears,
and Legs
Place of Origin
Breed
Head
Characteristics
Disqualification
France; but from Swiss Multicolored coats, with no Some have horns at Pendulous ears.
foundation stock.
birth and are dis
standard markings.
budded, others are
hornless; erect ears;
strdii'lit IHI\P
La Mancha Spain
Nubian
Nubia, in northeastern Jlack and whites, tan and Some born with horns Upright ears.
Africa
an d d i s b u d d e d ,
whites, red and whites are
common, but they may be others are hornless.
any of these colors without Long drooping ears.
Roman nose and
white markings.
prominent fore
head.
Does are beardless.
Saanen
In addition to the specific breed disqualifications given in the right-hand column, the
American Dairy Goat Association lists the following as disqualifications in any breed:
total blindness; permanent lameness or difficulty in walking; blind or non-functioning
half of udder; blind teat; double teats; extra teats that interfere with milking; hermaph
rodism; navel hernia; crooked face in bucks; and extra teats, teats cut off, or double
orifice in bucks.
Grades, Meat
TABLE 2.G.7
Government grades for beef, veal, lamb, and pork
Beef
Cutability
Quality
1
Prime
2
Choice
3
Good
4
Standard
5
Commercial
Utility
Cutter
Canner
Veal
Prime
Choice
Good
Standard
Utility
Cull
Lamb
Prime
Choice
Good
Utility
Cull
Pork
U.S. No. 1
U.S. No. 2
U.S. No. 3
U.S. No. 4
Utility
Source: Lessons on Meat. (1974). National Live Stock and Meat Board,
Chicago.
Grain Analysis
TABLE 2.G.8
Comparative nutrient analysis of wheat and corn
Wheat
Hard
Protein, % (N x 5.7)
Ash, %
Moisture, %
Crude fat, %
Crude fiber, %
Starch,%
Gross energy, kcal/kg
Lysine, %
Histidine, %
Arginine, %
Aspartic acid, %
Threonine, %
Serine, %
Glutamic acid, %
Proline, %
Glycine, %
Alanine, %
Cystine, %
Valine, %
Methionine, %
Isoleucine, %
Leucine, %
Tyrosine, %
Phenylalanine, %
Minerals:
Ca, %
P,%
K, %
Na, %
Mg, %
Zn, ppm
Fe, ppm
Mn, ppm
Cu, ppm
Se, ppm
B, ppm
Sr, ppm
Al, ppm
Ba, ppm
Co, ppm
Niacin, ppm
Pantothenic acid, ppm
Folic acid, ppm
Thiamine, ppm
Riboflavin, ppm
Pyridoxine, ppm
a-Tocopherol, ppm
Betaine, ppm
Choline, ppm
1
Soft
11.93
1.54
12.34
1.60
2.28
57.13
3910
0.33
0.28
0.57
0.63
0.36
0.59
4.07
1.31
0.53
0.45
0.29
0.54
0.20
0.45
0.85
0.38
0.59
10.48
1.41
13.88
1.68
1.91
57.49
3782
0.34
0.29
0.59
0.61
0.35
0.58
3.86
1.21
0.50
0.44
0.32
0.52
0.19
0.41
0.81
0.35
0.56
0.035
0.36
0.37
0.007
0.11
42
25
30
4.2
0.34
1.3
0.64
25.0
5.8
0.13
54.2
9.3
0.385
3.85
1.57
2.39
13.3
716.7
1096.5
0.026
0.35
0.39
0.006
0.10
31
26
26
4.2
0.04
2.0
0.48
>5.0
4.9
0.12
47.5
8.5
0.391
4.11
1.43
1.86
14.9
1234.3
1060.4
Corn1
7.84
1.03
11.00
3.78
1.89
3786
0.17
0.17
0.44
0.34
0.09
0.34
0.09
0.44
0.95
0.44
25.3
3.8
3.4
1.3
Yellow U.S. #2
Source: Saunders, R. M., Walker, Jr., H. G., and Kohler, G. 0. (1973). Feed uses of
wheat and its products. In Wheat: Production and Utilization. G. E. Inglett (editor). AVI
Publishing Co., Westport, Connecticut.
Composition
CNJO
oc
15.
1.
1.
15.
o o
1.10
.07
0
2
.08
.06
o o
o o
1.10
1.13
.06
1.5 2
.08
o !3co
.1 4
. Ii 0
.04
.06
C1CVJ
Trace
Trace
"0
2 >
3 |
.08
.08
Trace
Trace
. "3
0
0
ilue
.15
.24
.08
.09
1
6
.11
.10
Riboflavin
o o
Su
1.80
!
0
14.
rlco
Trace
Trace
01 01
o-tvj
Trace
>O O
Niaciri
Ascorbic
Grain Products,
i!
g
2
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hydr,
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Foods, appro
(edible part u
Food
mergy
Cal-
Fit
Protcin
Cam,
Satu
rated
(toul)
Crams
Gram,
GRAIN PRODUCTS
1 cup
Carbohydrate
Uraani,ma
CMeic
Calciuni
Phos
phoru
leic
C
""">
Gram,
Mr.
MM,
gram,
19
44
102
Gram,
1 cup
15
60
Trace
13
14
1 cup
28
115
26
14 " 1 . 1
1 cup
30
105
Trace
24
12
83
12
48
33
52 " 1 . 6
1,180
2.9
.29
.35
-2-9
15
.07
.01
.7
43
1 ,250
.38
.43
5.0
"15
C!)
81
1 ,410
.35
.42
3.5
11
.6
51
.08
.03
1.2
63
1 ,680
.50
.57
6.7
"20
.3
1 cup
15
55
Trace
1 cup
38
140
Trace
25
90
20
11
97
.9
87
.06
.03
1.1
25
70
.5
57
10
.11
.05
.3
98
135
12
56
340
245
6
8
1
4
78
44
11
27
86
263
1.0
1.9
314
151
0
0
.08
.08
.04
.05
.4
4.1
0
0
1 cup
1 cup
0.2
P
!
GO
635
635
34
1,645
1 piece
1 cake
53
34
135
1 cake
430
30
1,385
27
41
11.7
16.3
1 piece
72
30
230
2.0
1 cupcake
1 cupcake
25
36
26
22
90
130
1
2
3
5
1,107
24
3,755
49
136
69
35
24
24
235
120
3
2
8
4
1 cake
1 piece
570
63
37
37
1,575
175
18
2
39
4
9.7
1.1
1 cake
1 piece
1,140
1,140
71
21
21
4,000
250
44
3
122
&
1 cake1 piece
1,108
69
26
26
3,735
235
45
3
1 cake
1 piece
825
69
2,490
210
41
3
1 piece
1 cupcake
36
377
603
756
2.5
381
.37
.95
3.6
32
50
63
.2
32
.03
.08
.3
8.8
225
262
748
6.9
469
690
.82
.91
7.7
2.7
1.5
38
44
125
1.2
78
120
.14
.15
1.3
Trace
.8
2.0
1.2
1.6
.7
.6
14
21
40
47
59
71
.3
.4
21
42
40
60
.05
.05
.05
.06
.4
.4
Trace
Trace
50.0
44.9
17.0
645
653
1,162
16.6
1,439
1,660
1.06
1.65
10.1
2.8
3.1
1.6 I 1.4
1.1
.5
40
20
41
21
72
37
1.0
.5
90
46
100
50
.07
.03
.10
.05
.6
.3
Trace
Trace
16.6
1.8
10.0
1.1
291
32
513
57
570
63
8.6
.9
1 ,562
173
Trace
Trace
0 .84
.09
1 .00
.11
7.4
.8
Trace
Trace
48.2
3.0
46.4
2.9
20.0
1.2
716 1 ,129
45
70
2,041
127
11.4
.7
1 ,322
82
680
40
1 .50
.09
1 .77
.11
12.5
.8
2
Trace
125 47.8
3.0
8
47.8
3.0
20.3
1.3
638 1 ,008
40
63
2,017
126
12.2
.8
1 ,208
75
1,550
100
1 .24
.08
1 .67
.10
10.6
.7
2
Trace
412 553
34 46
833
70
8.2 " 7 3 4
.7 " 6 1
1,730
140
1.04
.09
1.27
.11
3 Trace
9.6
2
.8 Trace
"'Excepting spongecake, vegetable shortening used for cake portion; butter, for icing. If butter or margarine used for cake portion, vitamin A values would be higher.
"'Applies to product made wflh a sodium aluminum-suifate type baking powder, With a low-sodium type baking powder containing potassium, value would be about twice the amount shown.
{Continued)
S*
8
a.
Or-
(Continued)
<J O.
r-
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2 by 3 1/4
icing:
square)
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n diam. tube
a5
if
Diece
cake
square)
3.
S g
cake
loaf
y 2 by 1 1/2
3 I
Or
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[Continued)
co
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on
52 g
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Foods, approximate
(edible part unless f
Water
Food
Pro
GRAIN PRODUCTS-Con.
Calciunn
Irams
Milligrams
Phosphorus
Milligrams
siun
Mllligram,
Milligram,
ial
Milligrams
grams
gram
"
grams
ft,
5"
1 cake
27
27
38
.4
33
3C
.06
.07
5 Trace
1 cake
27
58
70
.3
42
70
.04
.06
Trace
1 pie
I sector
O
o
945
135
48
48
2 ,420
345
21
3
105
15
27.0
3.9
44.5
6.4
25.2
3.6
360
51
76
11
208
30
6.6
.9
756
108
280
40
1.06
.15
.79
.11
9.3
1.3
9
2
1 pie1 sector
910
130
54
54
2 ,010
285
41
6
85
12
26.7
3.8
33.2
4.7
16.2
2.3
279
40
601
86
746
107
7.3
1.0
1,847
264
2,280
330
.77
.11
1.51
.22
7.0
1.0
9
1
1 pie
1 sector
945
135
51
51
2 ,285
325
23
3
102
15
24.8
3.5
43.7
6.2
25.1
3.6
330
47
104
15
217
31
9.5
1.4
614
88
280
40
1.03
.15
.80
.11
10.0
1.4
28
4
945
135
47
47
2 ,465
350
25
4
107
lb
28.2
4.0
45.0
6.4
25.3
3.6
363
52
132
19
236
34
6.6
.9
992
142
4.160
590
1.09
.16
.84
.12
9.8
1.4
Trace
Trace
1 pie1 sector
910
130
58
58
1 ,985
285
56
8
101
14
33.9
4.8
38.5
5.5
17.5
2.5
213
30
874
125
1.028
147
8.2
1.2
1 ,247
178
2,090
300
.79
.11
1.92
.27
5.6
.8
0
0
1 pie
1 sector
840
120
47
47
2 ,140
305
31
4
86
12
26.1
3.7
33.8
4.8
16.4
2.3
317
45
118
17
412
59
6.7
1.0
420
60
1,430
200
.61
.09
.84
.12
5.2
.7
25
4
1 pie
1 sector
945
135
43
43
2,,560
365
24
3
109
16
28.0
4.0
45.9
6.6
25.2
3.6
389
56
265
38
359
51
13.3
1.9
1,682
240
20
Trace
.96
.14
.86
.12
9.8
1.4
9
1
1 pie
1 sector
945
135
48
48
2,,410
345
24
3
101
14
24.8
3.5
43.7
6.2
25.1
3.6
361
52
95
14
274
39
8.5
1.2
1,400
201
6,900
990
1.04
.15
.97
.14
14.0
2.0
28
4
825
118
20
20
3,,450
495
42
6
189
27
27.8
4.0
101.0
14.4
44.2
6.3
423
61
388
55
850
122
25.6
3.7
1,015
145
1,320
190
1.80
.26
.95
.14
6.9
1.0
Trace
Trace
1 pie
1 sector
1 pie s h e l l , 9-in diam.
910
130
180
59
59
15
1, 920
275
900
36
5
11
102
15
60
37.4
5.4
14.8
37.5
5.4
26.1
16.6
2.4
14.9
223
32
79
464
66
25
628
90
90
7.3
1.0
3.1
1,456
208
89
22,480
3,210
0
.78
.11
.47
1.27
.18
.40
bbb
Plain:
(9-in diam.):
Apple:
Whole
Sector, 1/7 of pie
Blueberry:
Whole
Sector, 1/7 of pie
Cherry:
Whole-
Sector, 1/7 of pie
Custard:
Whole
Sector, 1/7 of pie
Lemon meringue:
Whole
Sector, 1/7 of pie
Mince:
Whole
Carbohydrate
Trace
Trace
0
320
23.4
141 131
230
0.16
0.18
1.6
,01
.01
.1
.2
0
0
.02
.4
1 pie
1 sector
1 pie
1 sector
1 sectoi
1,485
93
60
1 cup
1 cup
6
9
1 cup
35
4
3
25
40
1
1
22.7 39.7
1.7
1.5
Trace Trace
2 1.5
.1
.2
.2
.2
22
86
5
5
1
1
17
19
.2
.2
(Continued)
8L
Food
;nergy
Crams
GRAIN PRODUCTS
Grai
Mill,
It'""
""
Milh
Milh
Milh
frami
lalrr
Milh
Milh
WIWI
grant
Milh
'"
1 pretzel
16
60
12
21
.2
21
.05
.04
.7
10 pretzels
60
235
46
13
79
.9
78
.20
.15
2.5
10 Trace
Trace
4 Trace
.01
31
1.3
10 pretzels
4aV
.1
1.7
.06
.02
6.5
2.1
0
0
.81
.19
.07
.02
6.5
2.1
0
0
Trace
.10
.06
.9 Trace
27
Trace
.11
.07
.9 Trace
.8
38
Trace
.16
.10
1.3 Trace
46
1.2
49
Trace
.20
.12
1.7 Trace
58
115
3.0
122
Trace
.54
.32
4.5 Trace
20
16
36
.7
41
30
.12
.12
1.2 Trace
.01
.21
170
57
0
0
.81
.23
5.4
1.4
278
75
0
0
23
.5
25
21
24
.5
21
30
34
.5
30
24
1.4
1.4
75
1.1
.7
1 cup
165
73
180
40
1 cup
1 cup
185
205
12
73
670
225
1
12
4 Trace
.2
.1
.2
.1
.2
.1
149
50
44
21
174
57
5.4
1.8
1 cup
1 cup
185
175
10
73
685
185
1
14
4 Trace
.2
.1
.1
.1
.2
.1
150
41
111
33
370
100
1 roll
26
27
85
.4
.7
.5
14
20
1 roll
28
31
85
.4
.6
.4
15
1 roll
40
31
120
.5
.8
.6
1 roll
50
25
155
.4
.6
135
31
390
12
.9
35
26
120
.8
1
I
1 roll
64
190
39
14
85
1.4
103
.23
.13
1.8
73
155
32
11
70
1.3
85
.20
.11
1.5
1 cup
1 cup
250
250
77
80
260
190
9
6
9
2
2.0
.5
5.4
.3
.7
.4
37
39
80
40
135
88
2.3
2.8
408
303
1,080
930
.25
.35
.18
.28
2.3
4.5
13
10
1 cup
1 cup
1 pastry
248
250
50
70
78
12
330
260
200
19
12
3
12
10
6
3.3
2.2
6.3
3.3
.9
3.9
39
29
36
124
53
54
236
113
"67
3.7
3.3
1.9
665
245
"74
V.590
1,000
500
.25
.15
.16
.30
.18
.17
4.0
2.3
2.1
1 waffle
1 waffle
75
75
41
42
210
205
7
7
7
8
2 .3
2.8
2.8
2.9
1.4
1.2
28
27
85
179
130
257
1.3
1.0
109
146
250
170
.17
.14
.23
.22
1.4 Trace
.9 Trace
1 cup
1 cup
1 cup
115
125
96
12
12
12
420
455
350
12
13
7
1
1
1
0 .2
.2
.1
0.1
.1
.1
0.5
.5
.3
88
95
76
18
20
16
100
109
70
3.3
3.6
2.8
109
119
91
0
0
0
0.74
.80
.61
0.46
.50
.38
6.1
6.6
5.1
1 cup
125
12
440
12
.2
.1
.5
93
331
583
3.6
.80
.50
6.6
1 cup
120
12
400
16
.4
.2
1.0
85
49
446
4.0
.66
.14
5.2
444
"Product may or may not be enriched with riboflavin. Consult the label.
"Value varies with the brand. Consult the label.
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
22
5
(60)
o
g
GO
5S
*0
id General
130
140
roperti
1 cup
1 cup
ion
1 roll
mtinited)
7-in diam.:3"
enriched:
Sifted, spooned
Unsifted, spooned
Cake or pastry flour, enriched,
sifted, spooned.
Ph
phc
ion
CJICIU m
leic
il-
Orbo
hydrate
UruamraM
Oleic
ooo
p k g . ) , browned.
Cloverleaf or pan, 2 l/2-1n
diam., 2 I n high.
frr
Satu
rated
(luul)
Fit
luct
Instant, ready-to-serve, h o t
Long grain:
Raw
Cooked, served hot
Parboiled:
Raw
Cooked, served hot
Rolls, enriched:"
Conmercial:
Pro
tein
O
CO
Gram Stain
TABLE 2.G.10
FORMULA
1. Crystal violet stain (Hucker's Modification)
Solution A:
Crystal violet (85% dye content)
Ethyl alcohol (95%)
Solution B:
Ammonium oxalate
Distilled water
Mix Solutions A and B
Filter
2. Iodine solution
a. Resublimed iodine
b. N 1 Sodium hydroxide solution
(4 g per 100 ml distilled H2O)
c. Distilled water
Note: Dissolve iodine in NaOH
and add water to make 1000 ml
3. Safranin Counterstain
a. Ethyl alcohol solution of safranin
(Use 3.4 g per 100 ml of 95%
alcohol)
b. Distilled water
20 g
200 ml
8g
800 ml
20 g
100 ml
900 ml
10 ml
90 ml
A-cadinene
CuHn
auraptene
ALDEHYDES:
heptanal
octanal
nonanal
citronellal
decanal
undecanal
dodecanal
i geranial
\ neral
ritral
C
ltral
PHENOLS:
o-phenylphenol
ACIDS:
acetic acid
caprylic acid
capric acid
ALCOHOLS:
methyl heptenol
linalool
octanol
nonanol
decanol
a-terpineol
nerol
geraniol
nerolidol
elemol
trans 2 8 p-menthadiene-lol
cis 2 8 p-menthadiene-1-ol
citronellol
trans-carveol
cis-carveol
dodecanol
1 -8-p-menthadiene-9-ol
8- p- me nthene-1,2-diol
TRITERPENOIDS:
b-sitosterol
citrostadienol
campesterol
stigmasterol
cycloartenol
24-methylene
cycloartenol
24-methylene lophenoi
ESTERS:
octyl acetate
linalyl acetate
nonyl acetate
geranyl acetate
decyl acetate
neryl acetate
citronellyl acetate
geranyl butyrate
OXIDES:
trans-linalool oxide
cis-linalool oxide
COUMARINS &
PSORALENS:
bergamottin
7-geranyloxycoumarin
osthol
limettin (citroptene)
bergapten
bergaptol
7-methoxy-8-(2-formyl-2methylpropyl)-coumarin
7-((6,7-dihydroxy-3,7dimethyl-2-octenyl)oxy)coumarin
5-((3,6-dimethyl-6formyl-2-heptenyl)oxy)psoralen
Umbelliferone
KETONES:
nootkatone
methyl heptenone
carvone
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric. Exp. Sta.
Tech. Bull. 749.
Grapefruit
Method of
Extraction
IUn r\4
no. OT
Samples
Pipkin Roll
Screw1 Press
Fraser-Brace
13
Max.
Property
Sp. grav.
25C/25C
0.8537
0.8508
0.8552
Ref. ind. V Q
1.4767
1.4746
Ref. ind.
10% dist. 77^ 1.4714
Difference
36
32
Max.
Min.
Max.
Min.
0.8483
0.8610
0.8539
0.8649
1.4769
1.4749
1.4785
1.4764
1.4702
1.4721
1.4713
1.4716
0.0038
0.0051
0.0030
0.0072
+92.96 +92.03
+ 95.56
Opt. rot.
10% d i s t . a 2 5 + 9 7 . 7 7 + 96.29 + 98.53
Difference
0.0053
AMC Scarifier
4
Max.
Min.
Max.
0.8515
0.8576
0.8476
1.4777
1.4752
1.4784
1.4706
1.4713
1.4698
0.0052
0.0064
0.0054
+91.07
+ 90.68 + 85.14
+ 91.97
+88.92
+93.95 + 90.60
+96.60
+ 98.05 +96.03
+ 98.14
+95.52
Min.
Brown Shaver
Min.
Max.
Min.
0.8715
0.8520
0.8583
0.8531
1.4751
1.4836
1.4762
1.4775
1.4766
1.4722
1.4715
1.4719
1.4714
1.4721
1.4713
0.0068
0.0033
0.0117
0.0048
0.0062
0.0047
+98.28
+97.33
+4.81
+3.68
+ 6.10
+2.96
+11.29
+ 5.99
+6.60
+4.03
+ 6.40
+3.44
+14.56
+4.1 2
+6.88
+4.60
1.61
1.49
1.57
1.30
2.06
1.01
1.67
1.12
1.75
0.74
1.91
1.02
1.56
1.17
4.38
2.77
3.68
2.48
5.25
2.91
4.66
2.11
7.72
2.82
8.24
4.57
.14.59
9.59
10.12
7.85
9.39
5.22
18.16
7.18
10.45
7.23
Min.
FMC In-Line
ties
Max.
FMC Rotary
dado
TABLE 2.G.12
Maximum and minimum values for the properties of cold-pressed grapefruit oil produced by various methods
Aldehyde
content %
Ester
content %
Evaporation
residue %
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric. Exp. Sta. Tech. Bull. 749.
so
o
en
Gum Characteristics
TABLE 2.G.13
Characteristics of edible gums
Popular Name
Raw Material
Agar-agar
Seaweed
Algin
Brown algae
Carrageenan
Red algae
Guar gum
Gum acacia
Seed of bean
family
Secretion from
a tree
Gum traga
canth
Secretion from
a shrub
Karaya gum
Secretion from
a tree
Seed of a tree
Chemical
Remarks
Mixture of polysaccharides
Polyuronic acid
Polysaccharide
ester sulfate
Polyhexose
Ca, Mg, and
K salts of
arabic acid
Mixture of
complex acid,
polysaccharide
and neutral
araban
Complex acid of
polysaccharide
Galactomannan
Main Residue
D-galactose, sulfate
3,6-anhydro-L-galactose
D-mannuronic acid,
L-glucuronic acid
D-galactose, sulfate
3,6-anhydro-D-galactose
D-mannose, D-galactose
D-galactose, L-arabinose,
L-rhamnose, D-glucuronic acid
Viscosity
Gel
1,800
225
3,000
Low
L-arabinose, D-xylose,
L-fucose, D-galactose
3,200
D-galacturonic acid,
L-rhamnose, D-galactose
D-galactose, D-mannose
2,300
2,750
Source: Sone, T. (1972). Consistency of Foodstuffs. D. Reidel Publishing Co., Dordrecht, The Netherlands.
Gum Distribution
FIGURE 2.G.2
Map showing the distribution of the more important vegetable gums: (1) Gum Arabic (Acacia Senegal Willd.); (2)
other Acacia Gums; (3) Gum Tragacanth (Astragalus spp.); (4) Indian Tragacanth or Karaya Gum (Sterculia
urens Roxb.); (5) Carob Seed Gum (Ceratonia siliqua L.); (6) Kutira Gum (Cochlospermum gossypium DC); (7)
Ghatti Gum (Anogeissus latifolia Wall.); (8) Angico Gum (Piptadenia spp.); (9) Mesquite Gum (Prosopis juliflora
DC).
Source: Howes, F. N. Vegetable Gums and Resins. Ronald Press Company, New York.
S
GO
TABLE 2.G.14
Properties of gelling agents and gums
Agent
Agar agar
PH
Insoluble
(swells)
Soluble
Varies with
type
Na salt
soluble
Na salt
soluble
Arabic gum
at 10%-: 4.6
Carob gum
at l%-:5.3
Carrageenan
at 1%-: 7.9
Truly
Truly
soluble
soluble
up to 509?>
Slightly
Soluble
soluble
(swells)
Fairly
Soluble
soluble
(swells)
Gelatin
Varies with
type
Alginate
at l%-:7
Solubility
Hot
Cold
Insoluble
(swells)
Soluble
Heat
Stability
Acid
Storage
Viscosity
(aq soln)
Fairly
stable
Weakens
Fairly
stable
Stable
Stable
Degrades
Fairly
stable
Weakens
Fairly
stable
Fairly
stable
Stable
Viscous at
at high
cone.
Viscous
Stable
Stable
Stable
Viscous
Degrades
Degrades
Stable
Viscous
at low
cone.
Viscous
Very
viscous
a0
3
8.
rt-"
o'
?o
M
3*
S"
M*
sneral Data
Fairly
stable
Gel Formation
QO
ns and Gellii
Agent
Ghatti gum
PH
at l%-:4.5
Solubility
Hot
Cold
Slightly
soluble
Soluble
Slightly
soluble
(swells)
Slightly
soluble
Heat
Stability
Acid
Storage
Viscosity
(aq soln)
Fairly
stable
Fairly
stable
Stable
Viscous
Soluble
Stable
Stable
Stable
Viscous
Soluble
Not very
stable
Stable
Stable
Viscous
Guar gum
at 1%-: 5.5-6.1
Karaya gum
at l%-:4.6
Pectin
Varies with
esterification
Slightly
soluble
Soluble
Stable
Stable
Stable
Very
viscous
5.0-6.5
Slightly
soluble
Slightly
soluble
Soluble
Stable
Degrades
Stable
Viscous
Soluble
Stable
Stable
Stable
Viscosity
controlled
Slightly
soluble
Disperses
Highly
stable
Stable
Stable
Very
viscous
Starch:
Unmodified
Modified
Tragacanth
Neutral or
adjusted for
acid conditions
at l%:5.1-5.9
Source: Lees, R., and Jackson, E. B. (1973). Sugar Confectionery & Chocolate Manufacture.
Leonard Hill Books, London, England.
o
o
n
o
o
CK
Gel Formation
Mainly used as an emulsifica
tion agent for oil-in-water
emulsions.
Gel resistant to heat shock for
long periods.
Normally 3-4% cone, max
for uniform gel by cold
water hydration.
High degree of esterification
or methoxylation gives
rapid-set gels.
Can be modified for many
gels and textures.
Many starches when cooked
have a low viscosity but
form a rigid gel on cooling.
2-4% of gum gives thick gel
when thoroughly dispersed.
GJCT
o
a
o
3A
a
S3
3
09
TABLE 2.G.15
Characteristics
Gum Arabic
Starch
Gelatin
Agar
Pectin
35%-45%
5%-12V2%
50/50
25C
77F
66/33-50/50
82C
180F
71-82C
160-180F
20-37C
68-100F
24hr +
36-72 hr
5%-8%
26-37C
80-100F
68%-70%
85% +
10/1
71-82C
160-180F
66/33-50/50
93C
200F
82-93C
180-200F
20-37C
68-100F
12hr +
12-36 hr
5%-8%
37-49C
100-120F
72%-78%
78% +
2/1
60-65C
140-150F
66/33-50/50
71-82C
160-180F
71-82C
160-180F
20-37C
68-100F
4hr +
12-24 hr
5%-8%
26-37C
80-100F
72%-78%
78% +
50/1
87-93C
190-200F
66/33-60/40
76C
170F
65-76C
150-170F
35-37C
95-100F
3 hr +
12-24 hr
5%-8%
26-43C
80-110F
76%-80%
80% +
40/1
93-100C
200-212F
50/50-60/40
93C
200F
82-93C
180-200F
71-82C
160-180F
1 hr +
6-12 hr
37-49C
100-120F
76%-78%
78% +
(Continued)
O
O
p-
3
a
o
ft
o
p
13
o
09
09
o
CO
1110
Gum Arabic
Starch
Gelatin
Agar
Pectin
Texture
Complementary gelling agents
Temperature at final solid
atmospheric pressure
Effect of cooking or holding
time on gel strength
9%-12%
Smooth
Malleable
Hard bite ^
Starch
Gelatin
124C
256F
Decrease in
strength due
to extended
time and low
pH
Final pH of product
Shelf-lifeApprox
Flavor carrying performance
Ease of manufacture
Preparation of reclaimed
waste material for re-use
Short
Tough, long
Short, soft,
some insolubility
Short, ridged,
clean bite
Gum arabic
Agar pectin
108C
228F
Prolonged
cooking at low
pH decreases
gel strength
Agar-starch
Starch
Gelatin
Starch
w
H
pH 5.0-6.0
0.3%-0.45%
Only required
for low pH
products
pH 5.0-6.0
0.2%-0.4%
Not normally
required
pH 4.2-5.0
6 months +
Good
Good
pH 4.2-5.0
5 months +
Good
Excellent
particularly
continuous
production
Fair
Good
/\
^ompositi*
a*
f 35%-45%
Fo<
115C
240F
Prolonged time
in liquid state
and low pH
causes loss of
gel strength
pH 5.0-6.0
0.2%-0.3%
0.1% if acid
is added
pH 4.5-5.0
4 months +
Poor
Good
107C
226F
Lengthy cooking
causes weak gel
with discolora
tion
108C
228F
Prolonged boiling
causes some
degradation
pH 5.0-6.0
0.2%-0.3%
0.1% to prevent
degradation of
agar at high
temperatures
and low pH
pH 4.8-5.6
3 months +
Fair
Fair
pH 4.0-5.0
0.4%-0.7%
0.1%-0.2%
to retard
setting
CO
Fair
Source: Lees, R., and Jackson, E. B. (1973). Sugar Confectionery and Chocolate Manufacture. Leonard Hill Books, London, England.
5"
CO
oa
1?
to
pH 3.2-3.5
5 months +
Very good
Fair
GO
^
2
**
Good
1g.
Difficult
>s"
Gums, Physicochemical
Properties
TABLE 2.G.16
Physicochemical properties of edible gums
Popular Name
pH
Gelation
Agar-agar
Yes
Carrageenan
Yes
Guar gum
No
Gum acacia
No
Gum tragacanth
5.5
Yes
Karaya gum
4.6
No
5.3
No
HC1
Effect of Reagents
NaOH
Decrease of Increase of
viscosity
viscosity up to
pH 8.5, then
decrease
Decrease of Decrease of
viscosity
viscosity
Little
Little affected
affected
Decrease of Increase of
viscosity
viscosity up
topH 7
Decrease of Increase of
viscosity up
viscosity
to pH 8, then
decrease
Decrease of Increase of
viscosity
viscosity
Increase of Decrease of
viscosity
viscosity at
low concentration
Increase of
viscosity at high
concentration
Salts
Thermal Effect
Little
affected
Rigid gel up to
92C
Prompt
gelation
Gelation
Gelation
Decrease of
viscosity
Decrease of
viscosity
Little
affected
Decrease of
viscosity
Decrease of
viscosity
Gelation
Decrease of
viscosity
Increase of
viscosity up
to 70C
Source: Sone, T. (1972). Consistency of Foodstuffs. D. Reidel Publishing Co., Dordrecht, The Netherlands.
FIGURE 2.H.1
Source: USDA (1974). Protecting home cured meat from insects. USDA Home and Garden Bull. 109.
FIGURE 2.H.2
Source: Carving Meat. National Live Stock and Meat Board, Chicago.
1112
Ham, Curing
PARTLY CURED
FULLY CURED
FIGURE 2.H.3
Analytical control of ham curing (dry curing) showing sections sampled and typical analysis for salt
Source: Moulton, C. R., and Lewis, W. L. Meat Through The Microscope, Revised Edition. Institute of Meat
Packing, The University of Chicago, Chicago.
Herb Vinegars
TABLE 2.H.1
Bring to the boiling point 1 pt of cider vinegar and pour it over one of the following:
x
Source: Kintner, T. C, and Mangel, M. Vinegars and salad dressings. Univ. Missouri Agric. Exp.
Sta. Bull. 631.
Hide Curing
TABLE 2.H.2
Dehydration and salt absorption
Hours
Treatment
Percentage
of
Shrinkage
Percentage
of
Dehydration
1
3
4
5
24
5.37
10.45
12.79
16.45
23.85
6.91
13.81
16.69
20.76
30.51
Ratio:
Dehydration
Salt Absorbed
Percentage
of Salt
Absorbed
Dry-Salt Treatment
4.49
4.11
4.29
4.81
4.58
+1.54
+3.36
+3.89
+4.31
+6.66
5.76
8.96
9.63
10.90
11.81
13.45
3.41
4.37
3.76
3.62
+2.39
+2.66
+3.49
+4.16
+4.67
+7.76
8.15
11.62
13.12
15.06
16.48
21.21
3.53
2.74
Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition.
Institute of Meat Packing, University of Chicago, Chicago.
Hide, Layers
TABLE 2.H.3
Percentage of water and salt in various hide layers
Layer
When Fresh
After 1 hr
in Salt
After 4.5 hr
in Salt
After 24 hr
in Salt
Epidermal layer
Water
Salt
74.35
74.00
0.42
71.75
0.85
54.75
1.10
Corium
Water
Salt
61.00
57.25
0.80
58.85
2.09
45.30
3.78
Adipose tissue
Water
Salt
54.10
50.00
0.28
46.60
0.37
22.30
1.03
Total hide
Water
Salt
61.66
60.41
1.50
57.07
3.31
40.78
5.90
Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition. Institute of Meat
Packing, University of Chicago, Chicago.
Side
Hair side only
Flesh side only
Both sides
Hours
Percentage
of Salt
Absorbed
1.0
4.5
24.0
1.0
4.5
24.0
1.0
4.5
24.0
None
None
0.227
1.20
2.97
5.70
1.05
2.86
5.45
23
59
18
28
23
18
28
26
19
62
66
67
53
53
64
10
11
15
19
11
17
Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition.
Institute of Meat Packing, University of Chicago, Chicago.
Histochemical Tests
TABLE 2.H.5
Preparation and methods for histochemical tests. Abbreviations: cone. = concentrated;
sat. = saturated; sol. = solution.
Substance
Preparation
of
Tissue
Preparation
of
Reagents
Test Method
Result
Fix in 4% formalde- Digest 1 g Sudan black B Stain section 2-5 min. Wash Lipid granules,
black; nuclei,
hyde containing 1 % in 100 ml 60% triethyl
in 60% triethyl phosphate.
calcium chloride.
red; cytoplasm,
phosphate at 100C for Wash in H2O and stain carCut frozen secgreen.
mine-light green. Mount in
5 min with constant
tions, if necessary agitation. Cool, then
aqueous medium.
after embedding in filter.
gelatin.
Strand section on slide. Drain Cholesterol shows
Cholesterol Cut frozen sections
well. Cover with 2 drops
green, or blueof fresh or formcone. H2SO4 for 10 sec. Add green. Prepara
aldehyde-fixed
2 drops acetic anhydride,
tion cannot be
material.
wait 10 sec, then wash thor- preserved.
oughly with acetic anhy
dride. Place cover slip on
section.
Fix in ethanol at
Boil 2 g carmine, 1 g
Stain collodionized sections in Nuclei, black;
Glycogen
0C. Cut 10->i par- potassium carbonate,
celestin blue B. Wash thorglycogen gran
affin sections and
and 5 g potassium
oughly in water. Stain in
ules, scarlet.
mount on slide;
chloride in 60 ml H^O
carmine 15 min. Rinse thor
deparaffinize in
for 5 min. Cool, then
oughly in methanol, dehy
xylene. Rinse in
add 20 ml ammonium
drate in acetone, clear in
equal parts ethanol hydroxide. For use.
xylene, and mount in baland ether. Dip in
dilute 10 ml of this
sam.
coUodion U.S.P.
stock sol. with IS ml
ammonium hydroxide
and 15 ml ethanol.
Fix in any dichroSaturate hot anilin with Pour acid fuchsin stain on
Plastids, proStarch
mate- -chromic
acid fuchsin. Shake
sections; heat to steaming
plastids, and
acidformaldewell, separate, and re- for 1 min. Rinse in H^O and mitochondria,
hyde fixative. Cut
tain water fraction.
place in 5% aurantia in ethred; starch,
paraffin sections.
anol until no color comes
green. The
away. Rinse in 70% ethanol
standard iodine
and transfer to 2% tannic
test for starch
acid for 15 min. Transfer
does not yield
directly to 1% methyl green
permanent
for 10 min. Differentiate in
preparations.
ethanol until starch grains
are sharply distinct.
Cut paraffin sections
Stain 10-40 sec in 1% Alcian Mucin, bright
Mucln
of material fixed
Blue. Rinse quickly in H2O
blue. Stained
in any mercuric
and transfer for 2 hr to 0.5% sections may be
chloride or diborax in 80% ethanol. Dehy- counters tained
chromate fixative.
drate and mount in balsam.
in hematoxyiin
eosin if further
histological de
tail is desired.
Dissolve 2 g iodine and Cover specimen with iodine
Pure cellulose,
Celluloses Sections of plant
5 g potassium iodide in sol. for 15 sec. Blot dry.
blue; impure
tissues, or teased
a small amount of H2O. Add 1 drop of sat. aqueous
celluloses, varfibers.
Dilute to 100 ml. Ada
sol. lithium carbonate.
ious shades of
10 ml iodine sol. and
Apply cover slip.
green, yellow,
0.25 ml glycerol to
and brown.
90 ml H2O.
Sections of plant
Place in 1% phloroglucinol for Lignin, red.
Lignin
tissues, or teased
2 min. Blot and add 1 drop
fibers.
of HC1.
Chitin
Sections of tissues. Dissolve 10 g anilin hy- Transfer to 7.5% potassium Chitin, blue.
drochloride in 100 ml
dichromate for 1 min. Rinse
1% HC1. Stain sections in H2O and place in alkaline
5 min.
tap water until color changes
from green to blue.
Lipids
(Continued)
Histochemical Tests
TABLE 2.H.5
Substance
(Continued)
(Continued)
Preparation
of
Tissue
Preparation
of
Reagents
Test Method
Result
DNA
Source: Altman, P. L., and Dittmer, D. S. (editors). Biology Data Book. Federation of American Societies
for Experimental Biology, Bethesda, Maryland.
Honey Composition
TABLE 2.H.6
Average composition of U.S. honey and range of values1
Characteristic or constituent
Floral Honey
Average values
Range of Values
Color2
Granulating tendency3
Few clumps of
crystals, 1/8- to
1/4-inch layer
Moisture
Fructose
Glucose
Sucrose
"Maltose"
Higher sugars
Undetermined
percent
3.1
PH
Free acidity
Lactone5
Total acidity5
Lactone -r free acid
Ash
Nitrogen6
Diastase (270 samples)
2
17.2
38.19
31.28
1.31
7.31
1.50
percent
3.91
22.03
7.11
29.12
0.335
0.169
0.041
20.8
Source: White, Jr., J., and Underwood, J. C. (1974). Maple syrup and honey. In
Symposium: Sweeteners. G. E. Inglett (editor). AVI Publishing Co., Westport, Connecticut.
Humidity,
Solutions
TABLE 2.H.7
Constant humidity solutions. A saturated aqueous solution in contact
with an excess of the solute when kept in an enclosed space will
maintain a constant humidity at a given temperature.
Substance Dissolved and Solid Phase
Lead nitrate, Pb(NO3 ) 2
Dibasic sodium phosphate, Na2HPO4 * 12H2O
Monobasic ammonium phosphate, NH4H2PO4
Zinc sulfate, ZnSO4 7H2 0
Potassium chrornate, K2CrO4
Potassium bisulfate, KHSO4
Potassium bromide, KBr
Ammonium sulfate, (NH4 )2 SO4
Ammonium chloride, NH4CI
Sodium acetate, NaC 2 H 3 O 2 ' 3H2O
Sodium chlorate, NaC103
Sodium nitrite, NaNO2
Sodium bromide, NaBr 2H2O
Magnesium nitrite, Mg(NO3 )2 - 6H2O
Sodium dichromate, Na 2 Cr 2 07 * 2H2O
Potassium thiocyanate, KSCN
Zinc nitrate, Zn(NO3 ) 2 - 6H2O
Chromium trioxide, CrO3
Calcium chloride, CaCl2 - 6H2O
Potassium acetate, KC2H3O2
Lithium chloride, LiCl * H 2 0
Temp
(C)
Humidity
(%)
20
20
98
95
93
90
88
86
84
81
79
76
75
66
58
56
52
47
42
35
31
20
15
20-25
20
20
20
20
20
20-25
20
20
20
20
18.5
20
20
20
20
24.5
20
20
Source: (1968). The Merck Index, 8th Edition. Merck & Co., Rahway, New Jersey.
36.46
50
100
150
200
222.6
278.4
300
14.29
28.57
42.85
57.14
104.17
142.86
285.71
428.57
571.43
636.00
795.43
857.14
ml
12.13
24.26
36.39
48.52
88.45
121.29
242.58
363.88
485.17
539.99
675.35
727.75
INsoln
Constant boiling
Spgr 1.125
32.0
28.4
24.8
21.2
17.6
14.0
10.4
6.8
3.2
-0.4
-4.0
-7.6
-11.2
-14.8
-18.4
-22.0
-25.6
-29.2
4.579
3.880
3.280
2.765
2.326
1.950
1.632
1.361
1.132
0.939
0.776
0.640
0.526
0.430
0.351
0.2859
0.2318
0.1873
4579.0
3880.0
3280.0
2765.0
2326.0
1950.0
1632.0
1361.0
1132.0
939.0
776.0
640.0
526.0
430.0
351.0
285.9
231.8
187.3
-36
-40
-44
-48
-52
-56
-60
-64
-68
-72
-76
-80
-84
-88
-92
-96
-98
-32.8
-40.0
-47.2
-54.4
-61.6
-68.8
-76.0
-83.2
-90.4
-97.6
-104.8
-112.0
-119.2
-126.4
-133.6
-140.8
-144.4
0.1507
0.0966
0.0609
0.0378
0.02300
0.01380
0.00808
0.00464
0.00261
0.00143
0.00077
0.00040
0.00020
0.00010
0.000048
0.000022
0.000015
150.7
96.6
60.9
37.8
23.00
13.80
8.08
4.64
2.61
1.43
0.77
0.40
0.20
0.10
0.048
0.022
0.015
1120
TABLE 2.1.2
Classification of illness attributable to foods
Type of Illness
GO
Causative agent
Cholera
Vibrio Comma
Fecally contaminated
food and water
Diphtheria
Corynebacterium
theriae
Salmonellosis
a. Typhoid Fever
b.
Paratyphoid A.
diph
Incubation
Period
2-5 davs
Salmonella paratyphi A.
3-7 days
Enterococcus
Strepto Food contaminated with 2-18 days
excreta or human car
coccus fecalis
rier
Salmonella typhi
Symptoms
8.
a
o
\
ft
en
I
o
2.
ft
Causative agent
Salmonella typhimurium
Salmonella enteritis
Salmonella cholera suis
Salmonella newport
Incubation
Period
12-72 hours
Symptoms
cc
to
to
*j
s
o
Variable
Tularemia
Pasteurella tularensis
3-10 days
Trichinosis
'Prichinella spiralis
Botulism
Exotoxin
Home processed foods
and contaminated
Clostridium botulinum and
canned foods with pH
C. parabotulinum
over 4.5
Clostridium perfringens
(welch ii)
NOTE: Clostridium perfringens and Bacillus cereus may cause symptoms identical to Streptococcus fecal is, providing they are present in the food product in
large numbers.
Source: Weiser, H. H., Mountney, G. J., and Gould, W. A. (editors) (1971). Food poisoning. In Practical Food Microbiology and
Technology, 2nd Edition. AVI Publishing Co., Westport, Connecticut.
ook
itio
09
Tuberculosis
a.
a
O
a
Approximate
pH range
Colorchange
Preparation
Methyl Violet
Crystal Violet
Ethyl Violet
0.0-1.6
0.0-1.8
0.0-2.4
Malachite Green
Methyl Green
2-(p-dimethylaminophenylao)pyridine
0.2-1.8
0.2-1.8
0.2-1.8
4 4-5.6
0.4-1.8
7.0-8.8
1.0-2.2
0.01-0.05% in water
0.02% in water
0.1 g in 50 ml of MeOH +
50 ml of water
yel to bl grn water
yel to bl
0.1 % in water
0.1% in EtOH
yel to bl
red to yel
yel to red
0.1 g in 26.2 ml 0.01N
yel to red
NaOH + 223.8 ml water
col to red
1 % in EtOH
1.0-3.0
red to yel
EtOH
1.2-2.4
1.2-2 6
red to yel
red to yel
12-2 8
8.0-9.6
1.2-2.8
7.4-9.0
red to yel
yel to bl
red to yel
yel to purp
0.01 % in water
0.01 g in 1 ml IN HC1 4- 50 ml
EtOH 4- 49 ml water
0.1 g in 21.5 ml
0.01 N NaOH 4 229.5 ml water
0.1 g in 26.2 ml
0.01 N NaOH + 223.8 ml water
1.4-2 8
1,4-2.8
2.2-3.6
2.2-4.2
2.6-4.8
3.0-4.0
red to yel
or to yel
or to red
vt to red
red to yel
purp to red
0.01 % in water
water
0.1% in water
0.1% in water
0.1% in water
0.1 g in 5.9 ml 0.05N
NaOH + 94.1 ml water
3.0-4.2
3.0-4.6
yel to bl
yel to bl
2.8-4.0
2.8-4.4
col to yel
red to yel
3.0-5.0
3.2-4.2
3.2-4 4
3.4-4.8
blue to red
purp to grn
red to yel
red to yel
0.1% in EtOH
0.1 (? in 14.9 ml 0.01N
NaOH + 235.1 ml water
saturated water solution
0.1 g in 90 ml in EtOH + 10 ml
water
0.1 % in water
ready solution
0.01% in water
0.05-0.2% in water or aqueous
EtOH
3.5-4.8
3.8-5.4
vt to yel
yel to blue
3.8-6 4
4.0-5.6
4 0-5.8
or to vt
red to yel
col to red
0 2-1 S
4.4-5.6
yel to red
red to yel
4
4
4
4
or to yel
red to bl
yel to rod
red to yel
4-5.8
4-6.2
6-6 0
8-6 0
yel to bl
yel to bl
yel to bl
0.1 % in water
0.2% in EtOH
dilute solution in water
0.02 R in 60 ml EtOH 4 40 ml
wator
(Continued)
(Continued)
Indicator
Propvl Hod
V,.V'-1 >ibrorno-o-eresolsulfone-phthal<Mn
(Bronmerosol Purple)
y.-T'-DirhlorophenolsulfonophthaliMn
(Chlorophenol Hod)
p-Xitrophenol
Alizarin
2-(2,4-I)initrophenylazo)-l-naphthol-3,
6-disulfonic arid, di-Xa salt
3',3"-I)ibromothymolsulfonophthalcin
(Bromothymol Blue)
6,K-l)initro-2,4-(lH)quinazolinedione
(m-l)initrobenzoylene urea)
Approximate
p h range
Colorchange
4 N-6.6
5 .2-6.8
red to yel
yel to purp
5 .2-6.8
yel to red
4-6.6
5 .6-7.2
11 .0-12.4
col to yel
yel to red
red to purp
6 .0-7.0
6 .0-7.6
yel to hi
yel to bl
G.4-8.0
col to yel
Brilliant Yellow
Phenolsulfonephthalein (Phenol Red)
6 .6-7.8
6 .6-8.0
yel to or
yel to red
Neutral Red
6 .8-8.0
red to amb
m-Nitrophenol
o-Cresolsulfonephthalein (Cresol Red)
Preparation
EtOH
0.1 g in 18.") ml 0.01 N
NaOH + 231.5 ml water
0 1 g in 23.6 ml 0.01 X
NiiOH + 226.4 ml water
0.1 % in water
0.1% in MeOH
0.1 % in water
0.1 g in 16 ml 0.01 X
XaOH + 234 ml water
2') g in 115 ml M XaOH + 50
ml boiling water
0.292 g of NaCl in 100 ml water
1 % in water
0.1 g in 28.2 ml 0.01 X
XaOH + 221.8 ml water
0.01 g in 50 ml EtOH + 50 ml
water
0.3% in water
0.1 g in 26.2 ml 0.01N
NaOH + 223.8 ml water
EtOH
6 .8-8.6
0 .0-1.0
7 .0-8.8
7 .4-8.6
10 .2-11.8
1 .2-2.8
7 .4-9.0
8 .0-9.0
col to yel
red to yel
yel to red
yel to red
red to yel
o-Cresolphthalein
p-Naphtholhenzene
Phenolphthalein
1 .2-2.8
8 .0-9.6
8 .2-9.8
8 .2-10.0
8 .2-10.0
col to red
or to bl
col to pink
Ethyl-bis(2.4-dimethylphcnyl)acetate
8 .4-9.6
col to bl
Thymolphthalein
9 .4-10.6
col to bl
10 .1-12.0
yel to red
11 .4-12.6
yel to or
0.1 % in water
11 .4-13.0
11 .5-13.0
12 .0-14.0
12 .2-13.2
bl to yel
col to or
col to or
yel to amb
water
0.1-0.5% in EtOH
0.1-0.5% in EtOH
0.1% in water
Curcumin
m-Cresolsulfonephthalein (Metacresol
Purple)
4,4'-Bis(4-amino-l-naphthylazo)
2,2'stilbene disulfonic acid
Thymolsulfonephthalein (Thymol Blue)
red to yel
yel to purp
bl to red
Source: Weast, R. C. (editor) (1974-1975). Handbook of Chemistry and Physics, 55th Edition. CRC Press,
Cleveland.
Infectious Agents
TABLE 2.1.4
Disease from ingestion of infectious agents
Disease
Reservoirs
Common Vehicle
Salmonellosis
(salmonella infection)
Contaminated cooked
meat; infected meats;
salads; warmed over
foods; milk; milk
products.
Typhoid fever
Contaminated water;
milk and milk
products; shellfish
and foods; flies.
Streptococcal infections
Contaminated meats;
milk; croquettes;
cheese; dressing.
Shigellosis (bacillary
dysentery)
Bowel discharges of
carriers and infected
persons.
Contaminated water
or foods; milk and
milk products; flies.
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
Mode of
Transmission
Methods of
Prevention
Soluble enterotoxin
produced by the
growth of Staphy
lococcus aureus in
foods
Ingestion of con
taminated foods
1. Prevent contami
nation
2. Refrigeration
Supportive
Food
poisoning
Growth of Clostri
dium perfringens
in foods, most of
ten meats
Ingestion of con
taminated foods
1. Prevent contami
nation
2. Serve foods hot
without delay
3. Adequate cooking
4. Refrigeration
Supportive
Botulism
1. Prevent contami
nation
2. Proper heat pre
servation
3. Heat to boiling
for 15 min before
eating
Specific
antitoxin
Disease
Synonym
Food
poisoning
Staph
food
poisoning
Treatments
Available
(Continued)
(Continued)
{Continued)
Causative
Agent
Mode of
Transmission
Methods of
Prevention
Treatments
Available
Food
poisoning
Anyone of many
species or types of
Salmonella
Ingestion of live
organisms
in
contaminate d
foods
1. Prevent contamination
2. Cleaning raw
foods
3. Thorough cooking
4. Refrigeration
5. Detect and elimin
ate carriers
Antibiotic treatment
has irregular success
Typhoid fever,
Paratyphoid
fever
Enteric
fever
Salmonella
typhi.
Salmonella paratyphi A, Salmonella paratyphi B,
Salmonella paratyphi C
Ingestion of live
organisms
in
contaminate d
foods or water
1. Chlorination of
Antibiotic
treatment
Shigellosis
Bacillary
dysentery
Ingestion of live
organisms
in
contaminate d
foods or water
1.. Chlorination
of
water
2.. Proper cooking
and handling of
toods
3. General sanitation
Antibiotic treatment
plus fluid maintenance
Streptococcal
Pharangitis
Strep throat
Septic sore
throat
Streptococcus
pyogenes, many types
Ingestion of live
organisms
in
contaminate d
food or milk.
Also
contact
and respiratory
1. General sanitation
2. Pasteurization of
milk
3. Proper food cooking, handling, stor
Antibiotic
treatment
Ingestion of live
organisms
in
milk or food.
Also
contact
and respiratory
1. Immunization
2 . Pasteurization of
milk
3 . Proper food handling and refrigera
tion
4 . General sanitation
Antibiotic treatment
and antitoxin treatment
Ingestion of live
organisms
in
milk or meat
products. Also
contact
1. Pasteurization of
milk
2. Proper cooking of
milk and meat
products
3 . General sanitation
Antibiotic
treatment
1. General sanitation
2. Isolation of cases
Gamma
globulin
Disease
Synonym
Salmonellosis
Corynebacterium
diphtheriae
Diphtheria
water
2. Detection and
elimination of
carriers
3. Proper cooking of
toods
4. Immunization
5. General sanitation
age
Brucellosis
Infectious
hepatitis
Epidemic jaundice
Catarrhal
jaundice
Virus
Ingestion of virus
in
contami nated
water,
milk and food.
Also direct con
tact
Amebiasis
Amebic
dysentery
Entamoeba
histolytica
Ingested cysts of
1. General sanitation
organism in con- 2. Water filtration
taminated water,
food
Antibiotic and
chemical therapy
{Continued)
Mode of
Transmission
Methods of
Prevention
Treatments
Available
Disease
Synonym
Trichinosis
Trichiniasis
Trichinellosis
Acute
diarrheal
disease
Summer
complaint
Travelers
diarrhea
Infant
diarrhea
Epidemic
gastro
enteritis
The Virus
Supportive
therapy
Polio
myelitis
Infantile
paralysis
Polio
Direct contact.
1. General sanitation
Contaminated water. 2. Immunization
Foods possible
but not proven
Supportive
therapy
Pasteurella
tularensis
Direct contact.
Bite of insects.
Ingestion of
organisms.
1. Properly cook
ing meat, espe
cially rabbit
Antibiotic
therapy
Mycobacterium
tuberculosis
Contact.
1. General sanitation
2. Pasteurization of
Respiratory.
milk and milk
Consumption of
products
organism in milk
from infected
3. Elimination of in
fected cattle
Tularemia
Tuberculosis
TB
Antibiotic and
supportive therapy
Source: Guthrie, R. K. (editor) (1972). In Food Sanitation. AVI Publishing Co., Westport, Connecticut.
700
1,500
300
2,500
cm3
cm3
cm3
cm3
10 7 cm3
10 7 cm3
2 X 10 7 cm3
Insect Control
TABLE 2.1.7
Insecticides for insect control
5%
Sevin
Aphid s
Armyworms
Budworms
Cabbage worms
Col. potato beetle
Cucumber beetle
Earworms
Fleabeetle
Fruit, horn, pinworms
Leaf-hopper
Leaf-roller
Melon pickle worms
Mexican bean beetle
Pameras
Pea weevils
Red spiders
Stink bugs
Thrips
Leafminers
4% or 5%
Malathion
1.5%
Lindane
X
X
X
X
1%
Rotenone
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Diazinon 2%
Diazinon 2%
Source: Vegetable Gardening Guide. (1975). Florida Coop. Ext. Serv. Circ. 104K, Gainesville,
Florida.
Insulating Value
TABLE 2.1.8
Insulating slabs or boards
Material
Density
Lb per
Cu Ft
Cellular glass
Glass fiber
Polyurethane (exp.)
Rubber (exp.)
Polystyrene (extruded)
Expandable polystyrene
9
7
3
4.5
1.9
1.0
0.41
0.21
0.17
0.22
0.22
0.24
Insulation
TABLE 2.1.9
Thermal conductivities and densities
Insulating Materials
Air cell '/2 in.
Asbestos fibers packed
Asphalt roofing
Balsa wood
Balsam-wool
Brick, soft
Brick, hard
Concrete, 1 :2:5 2
Concrete, cinder aggregate
Celotex
Cork board, various grades
Cork, granulated
Cotton
Cottonseed hulls
Dry-Zero
Eel brass mats
Ferro-Therm (steel)
Foamglas
Glass wool
Hair felt
Insulite
Kapok fibers
Magnesia, 85%
Masonite
Mineral wool (slag or rock wool)
Mineral wool board, asphaltic binder
Oak lumber, cross grain
Redwood bark, fiber
Rock cork
Rock wool
Sand, river dried
Sawdust, pine
Stone masonry
Styrofoam
Sugar cane fiberboard
Tar roofing
Vermiculite
White pine lumber, cross grain
Wood fiber board
Wool, pure
Density,
lb/cu. ft.
8.80
44
55
7-9
3.6
87
140
170
97
13.8
8-10
5
5
5
2.0
14
_
4
17
11.9
1
17
15.0
12
16
38
6
14.5
14
95
12
170
1.7
15
55.0
6.2
31
14
5
Thermal Conductivity1
for Thickness of 1 in.,
B.t.u./sq ft/hr. per F.
0.458
1.6
0.70
0.31-0.38
0.250
5.0
9.2
6.3
4.9
0.300
0.28-0.32
0.32
0.42
0.31
0.250
0.34
0.226
0.450
0.29
0.25
0.296
0.24
0.50
0.330
0.26
0.33
1.0
0.28
0.326
0.28
2.3
0.40
12.0
0.250
0.33
0.707
0.32
0.78
0.33
0.26
1
British thermal units per hr, passing through 1 sq ft of a plate of material 1 in. thick, prr K difference in temperature
between the two faces
1
Mix 1 pan Portland cement. 2 parts sand. 5 parts limestone.
Btu
Expanded ebonite
Regranulated cork
Cork slab
Slag wool
Granulated cork
Charcoal
Polystyrene
Alfol
Glass wool
Expanded slate concrete
Bricks (Flettons)
Concrete;
Gravel (4), sand (2), cement (1)
0.20
0.238
0.25
0.25-0.28
0.328-0.345
0.369
0.23
0.22-0.36
0.26-0.40
1.9
6.3
7.0
Based upon the above, the equivalent thickness in inches to give a similar
insulating effect would be:
Expanded ebonite 1 in.
Cork slab 1.25 in.
Expanded polystyrene 1.15 in.
Bricks 31.5 in. and concrete 35 in.
Source: Geary, D., and Gerrard, F. (1968). Meat and refrigeration. Meat Trades
J., London, England.
Insulation, Thickness
300
250
200
150
100
'
50
0
20
25
+
-
30
35
40 45
50
55
60
Indicated Procedure
for Organisms
Isolated from Faeces
Alk
Acid
H2S
Production
Alk
Acid
A+
Alk
Acid
and gas
AG+
Alk
Acid
and gas
AG-
Acid
A/A-
Acid
and gas
+ or-
Sp3
Streptococci, staphylo
cocci, occasionally S.
typhosa, other Gramnegative rods
Proteus
Acid
and gas
"Coli-aerogenes"
Alk
Alk
Purplish
Alk
Alcaligenes, Mimae,
Pseudomonas
Pseudomonas species
Acid
Alk
(spread
Abbreviated
Recording
Microorganisms
Suggested
ing
growth)
Acid
1
Alk slant indicates lactose and sucrose not fermented; acid slant indicates lactose and
2
Alk butt indicates dextrose not fermented; acid butt indicates dextrose fermented.
3
Examine serologically
for entero-pathogenic E. coli when
indicated; other
wise discard
Discard
Discard
or sucrose fermented.
Sp indicates spreader.
Source: Albertson, V. E. et al. Meat hygiene. FAO Agricultural Studies 34, United Nations, Rome.
co
to
TABLE 2.1.11
Character of growth of enteric organisms on selective plating media
Group of
Microorganisms
Shigella
Salmonella typhosa
o
o
Plain Desoxycholate,
MacConkey's, or Eosin
Methylene-blue Agar (EMB)
No significant growth.
Similar to Shigella.
Largely inhibited.
Salmonella group
(other than S.
typhosa)
Similar to Shigella.
Alkalescens-d ispar
group
Similar to Shigella.
"Coliform-aerogenes
groups"
On desoxycholate and
MacConkey's: red; opaque; on
EMB: characteristic sheen by re
flected light; 2- to 7-mm
diameter; may be mucoid with
dark centers.
Often a spreading growth on EMB
or MacConkey's; usually dis
crete colonies on plain desoxy
cholate; may simulate Shigella
or Salmonella.
Variable; may be similar to
Shigella or may approach
coliforms.
Variable; may simulate Proteus.
Proteus group
Paracolon groups
Pseudomonas group
ft
I
A
2.
Similar to coliform.
Variable.
Source: Albertson, V. E. et al. Meat hygiene. FAO Agricultural Studies 34, United Nations, Rome.
Saponification
Value
Iodine
Value
247-251
189-200
190-200
187-195
176-187
14-18
29-38
35-40
79-85
81-91
200-209
250-264
252-260
187-193
189-198
190-193
188-204
228-236
189-197
188-196
20-29
7.5-10.5
9-14
103-128
99-113
150-166
53-70
176-184
106-113
170-178
186-193
188-196
195-205
188-195
188-197
94-106
140-160
80-88
44-54
84-100
193-208
170-180
173-181
97-108
109-122
5-9
86-110
170-204
Fat
Saponification
Value
Iodine
Value
183-194
188-194
188-195
178-190
189-195
203-212
188-194
188-196
189-195
189-198
210-233
186-198
194-204
195-199
190-202
190-199
190-199
192-197
225-235
180-190
179-194
189-193
183-186
189-193
158-164
160-196
185-194
120-129
92-109
140-150
103-116
56-67
120-141
169-187
125-136
80-90
160-175
140-152
26-42
48-56
64-76
72-86
52-77
69-76
40-48
35-46
28-32
140-170
124-128
148-160
141-166
170-193
115-139
112-136
110-135
76-88
Source: Mahlenbacher, C. W. The Analysis of Fats and Oils. Garrard Press, Champaign, Illinois.
Iron
TABLE 2.1.14
Iron content of foods
mg/100 g
Spinach
Lima beans
Peas
Brussels sprouts
Artichokes
Broccoli
Cauliflower
Strawberries
Asparagus
3.1
2.8
1.9
1.5
1.3
1.1
1.1
1.0
1.0
mg/100 g
Snap beans
Corn
Bananas
Potatoes
Watermelon
Tomatoes
Lettuce
Apples
Oranges
0.8
0.7
0.7
0.6
0.6
0.5
0.5
0.3
0.2
1134
FIGURE 2.1.2
Diagrammatic cross section of small intestine (after sobotta). (A) serous coat, (B) longitudinal muscle layer, (C)
circular muscle layer, (D) submucous layer, (E) mucous membrane, (F) mesentery attachment
Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition. Institute of Meat
Packing, The University of Chicago, Chicago.
Iron, Daily
Recommendations
MILLIGRAMS
CHILDREN
10
1 to 4
A to
MALES
10
19 to 51 + -
ag e
FEMALES
18
11 to 19
10
-51 +-
18
-11 to 5 1 - >
Pregnant
Lactating
GOOD SOURCESt
MILLIGRAMS
Liver
3'/ 2 oz
Heart
3'/ 2 oz.
Beef
3'/ 2 oz.
Pork
3'/ 2 oz.
Veal
3'/, oz.
Lamb
3'/ 2 oz.
Luncheon
-H8
-3.7
+3.5
->3.3
2.0
Meat
2.0
2 oz.
-6.6
3</2 oz.
-H.5
Egg
1 med.
+ 1.1
Fish
3'/, oz.
Chicken
Canned Fish
H.I
1.0
->3.6
Dried Beans
and Peas % cup
Dried
Fruit
Vi cup
2.5
med.>0.t
Molasses 1 tblsp.
1.1
Nuts
1:1
% cup '
Cereal
V, cup - M > . 6
Bread
1 slice 0 . 6
FIGURE 2.1.3
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
Ladle Size
TABLE 2.L.1
Ladle sizes
Ladles
(Oz)
Approximate Measure
(Cup)
2
4
6
8
%
%
%
1
Source: Van Egmond, D. (editor) (1974). Cost management. In School Food Service.
AVI Publishing Co., Westport, Connecticut.
Lamb Braising
TABLE 2.L.2
Brown meat on all sides in hot fat in heavy utensil. Season with salt and
pepper. Add small amount of liquid, if necessary. Cover tightly. Cook at
simmering temperature until tender.
Time (hr)
Cut
Neck slices
1
% in.
Shanks
lx/2 to 2
Cubes
iy 2 to 2
Breast
Stuffed
V-k. to 2
Rolled
1% to 2
Riblets
1% to 2
Source: How to Identify and Prepare Cuts of Lamb. (1971). American Lamb
Council.
Lamb Broiling
TABLE 2.L.3
Lamb should be broiled 3 to 4 in. from the source of heat. Broil until
top of meat is nicely browned. Season with salt and pepper. Turn and
brown on the other side. Use the following as a guide to total cooking
time.
Cut
Total Time in
Minutes
Loin Chops, Rib Chops,
Shoulder Chops
lin.
12
18
1V2 in.
2 in.
22
Lamb Patties
1 in. X 3 in.
18
Source: How to Identify and Prepare Cuts of Lamb. (1971). American Lamb
1136
Lamb Chart
Leg, Sirloin on
CHUCK
FIGURE 2.L.1
Source: USDA (1969). How to buy meat for your freezer. USDA Home and Garden Bull. 166.
FIGURE 2.L.2
Source: Carving Meat. National Live Stock and Meat Board, Chicago.
TABLE 2.L.4
Characteristics and cooking methods for lamb cuts
WHOLESALE
CUTS
Leg
Loin
CHARACTERISTICS
RETAIL CUTS
COOKING METHODS
Frcnched Leg
Shank bone is "frenched", that is, meat is removed to expose one inch
or more of lower end of shank bone.
American Leg
Shank meat is removed at stifle joint. Shank meat is tucked into pocket
under fell and pinned into place
Roast
Half of Leg
Roast
May contain cross section of back bone and aitch bone. Center cut steaks
look like miniature beef round steaks.
Broil; panbroil;
panfry
Sirloin Chops
Broil; panbroil;
panfry
Roast
Roast
o
o
Roast
Roast
Loin Chops
Broil; panbroil;
panfry
Cut across the unsplit loin. Back bone removed and boneless chop skew
ered into shape.
Broil; panbroil;
panfry
English Chops
a
I
Corresponds to beef short loin. It can be the unsplit loin but is usually one
side of the split loin.
Loin Roast
8"
o
en
Si
1
en
Rack
Roast
Crown Roast
Ribs are "frenched," that is, meat is removed from rib ends, then two or
more rib sections are shaped and tied into a "crown".
Roast
Rib Chops
Broil; panbroil;
panfry
Frenched Chops
Broil; panbroil;
panfry
(Continued)
a
89
OS
RETAIL CUTS
CHARACTERISTICS
Thickest part of forequarter, with shank, breast, rib (rack), and neck re
moved.
Roast
Cushion Shoulder
Boned and left flat. Sewed on two sides. One side may be left open for
stuffing, then skewered or sewed.
Roast
Roast
Rolled Shoulder
Breast
COOKING METHODS
Mock Duck
Arm Chops
Contain small round bone and usually the cross sections of 4 or 5 rib hones.
Blade Chops
Saratoga Chops
Neck Slices
Breast
Corresponds to veal breast and to short plate and brisket of beef. Narrow
strip of meat containing breast bone and ends of 12 ribs.
Broil; panbroil;
braise
Roast
pan fry;
ro
Roast; braise;
liquid
cook in
Roast; braise
Rolled Breast
Roast; braise
Riblets
Breast bone removed and breast cut between ribs. Each small piece con
tains part of a rib bone.
Shank
Shank
Ground
Lamb
Loaf
Usually made from flank, breast, shank, and neck. May be straight
ground lamb or combined with varying amounts of beef, pork or veal.
Roast
(bake)
Patties
Ground lamb formed into patties. May be encircled with sliced bacon.
Broil;
panbroil;
EL
Source: Meat Manual, 6th Edition. National Live Stock and Meat Board, Chicago.
P
s
s o
o
9 n
panfry
2
TABLE 2.L.5
Lamb cuts and how to use them
OUT
LEG
DESCRIPTION
|
I
1
1
RACK
SHOULDER
BREAST
(Including flank)
|
i
Roasts, steaks
I
i
M l l l l l l l l l l l l l l l l l l
|
i
|
|
BETAIL CUTS
1
1
iiiiiiiiiiiiiiiiini
LOIN
|
|
s
I
|
I
s
|
|
|
|
|
|
|
|
|
I
Chops, roasts, crown
roast
|
|
LAMB SPECIALTIES
Brains
Cream, braise, scramble
with eggs
Heart
Braise, cook in water
Kidney
Fry. broil, cook in
water
Liver
Fry, broil, braise
Tongue
Cook in water
=
|
Source: Meat Buying Manual. National Live Stock and Meat Board, Chicago.
a
o
o
en
(6
FIGURE 2.L.3
Source: Carving Meat. National Live Stock and Meat Board, Chicago.
Protein
Calories
Iron
Phosphorus
Magnesium
Thiamin
Riboflavin
Niacin
Vit. B-6
Vit. B-12
1-3
4-6
7-10
116
87
74
20
14
11
13
20
20
26
26
26
15
11
9
31
24
18
40
29
27
84
63
48
53
36
27
280
187
140
Males
11-14
15-18
19-22
23-50
51 +
60
49
49
47
47
9
9
9
10
11
11
11
20
20
20
18
18
26
26
26
6
6
6
6
6
16
15
15
16
18
21
18
18
20
21
42
38
38
42
48
20
16
16
16
16
93
93
93
93
93
Females
11-14
15-18
19-22
23-50
51 +
60
55
58
58
58
11
12
12
13
14
11
11
11
11
20
18
18
26
26
26
8
8
8
8
8
18
20
20
22
22
25
23
23
27
29
48
54
54
58
63
20
16
16
16
16
93
93
93
93
93
Children
Source: Facts About Lamb. (1974). National Live Stock and Meat Board, Chicago.
USDA
PRIME
*^_^s*
USDA
CHOICE
USDA
GOOD
'
'--N^-\_-
USD A
UTILITY
FIGURE 2.L.4
Source: USDA (1971). How to buy lamb. USDA Home and GardenBull. 195.
Lamb Roasting I
TABLE 2.L.7
To roast lamb, place fat side up on a rack in an open roasting pan. Add
no water. Do not cover. Baste only if a glaze or flavor-adding sauce is
used. Lamb is best when it roasts at an oven temperature of 325 F. The
meat is well done when it reaches an internal temperature of 175-180F.
Tip: Try lamb a little rareslightly pink and extra juicy in the middle.
Cut
Leg
Bone-in
Boneless, rolled or netted
Shoulder
Bone-in
Boneless, rolled or netted
Cushion roast
Breast
Stuffed
Rolled
Lamb loaf
Crown roast
Rack
Min per Lb
30 to 35
35 to 40
30 to 35
40 to 45
30 to 35
30 to
30 to
30 to
40 to
40 to
35
35
35
45
45
Source: How to Identify and Prepare Cuts of Lamb. (1971). American Lamb
Council.
Lamb Roasting II
TABLE 2.L.8
Time-table for roasting lamb
Approx.
Wt.of
Single
Roasts
Cut
No. of
Roasts
in Oven
pounds
Approx.
Total
Wt.of
Roasts
in Oven
Oven
Tempera
ture
Interior
Tempera
ture of
Roast
When
Removed
from
Oven
300 F.
180 F.
Minutes
per Pound
Based on
One
Roast
Minutes
per
Pound
Based
on Total
Wt.of
Roasts
in Oven
Approximate
Total Time
pounds
Leg
16
15
4 hours
Leg
6i/ 2 to 71/2
300 F.
180 F. 30 to 35
3 to 4 hours
Cushion shoulder
(with stuffing)
41/ 2 to 5l/ 2
300 F.
180 F.
30 to 35
2 to 3 hours
3 to 4
300 F.
180 F.
40 to 45
2I/2 to 3 hours
Rolled shoulder
Rolled shoulder
29
300 F.
180 F.
10
5 hours
Square cut
shoulder
40
300 F.
180 F.
4 to 5 hours
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.
Lamb Simmering
TABLE 2.L.9
Brown meat on all sides in hot fat. Season with salt and pepper. Cover
with water, then cover kettle tightly. Cook slowly. Allow meat to simmer,
not boil, until tender. Add vegetables just long enough before serving to
be cooked.
Cut
Time (hr)
Cubes
1 to 1% in.
Larger cuts
Riblets, neck, shanks
1V2 to 2
IV2 to 2
Source: How to Identify and Prepare Cuts of Lamb. (1971). American Lamb
Council.
s
LOWER HIND
SHANK BONES
AITCH BONE.
PELVIC BONE-V
BREAK JOINT
HIP BONE V-
STIFLE JOINT
O
"KNEECAP
"LEG BONE
LOIN
o
en
.-RIB CARTILAGES
BLADEBONE-.
CARTILAGE
...-BREASTBONE
BLADEBONE
ELBOW BONE
RIDGE ol
BLADEBONE
5"
NECK B O N E - " - ^
-BREAK JOINT
ATLAS - 3
A R M BONE
FIGURE 2.L.5
Wholesale cuts of lamb (left); structure, location, and names of carcass bones (right)
Source: Cooking Meat In Quantity. National Live Stock and Meat Board, Chicago.
" LOWER
' FORE SHANK BONES
o
a
I
5
en
Lamb Yield
TABLE 2.L.10
Yield of cuts from yield grade 3 lamb carcasses
Percent
of Carcass
Retail Cuts
Loin Chops
Rib Chops
Legs
(Short Cut) . . . .
Shoulder Roast . . .
Foreshanks
Breast
Flank
Stew Meat
Kidney
Total Usable
Retail Cuts
Waste
(fat, bone,
shrinkage)
TOTAL
Pounds
16.5
8.2
8.25
4.10
20.5
22.3
3.1
7.9
2.9
1.9
^
10.25
11.15
1.55
3.95
1.45
.95
5
83.8
41.90
16.2
T0Ql)
8.10
"5O00
Source: USDA (1969). How to buy meat for your freezer. USDA
Home and Garden Bull. 166.
FIGURE 2.L.6
Source: USDA (1971). How to buy Iamb. USDA Home and Garden Bull. 195.
FIGURE 2.L.7
Source: USDA (1974). Protecting home cured meat from insects. Home and Garden Bull. 109.
0 Double Bonds
PMP
PMSt
StMSt
PPP
PPSt
StPSt
PStP
PStSt
ststst
Remaining ones
0.1
0.4
0.4
0.5
2.0
2.0
0.1
0.4
0.4
0.3
1 Double Bond
POP
post
stost
PMO
0.6
1.9
1.5
0.4
MPO
PPO
StPO
PStO
ststo
Remaining ones
2 Double Bonds
0.7
0.8
7.9
StLO
0.9
1.6
0.6
OML
OPL
5.2
6.1
1.6
OPO
18.4
osto
1.2
1.8
2.1
1.5
PPL
StPL
Remaining ones
OOO
PLO
12.8
stoo
OMO
POO
3 Double Bonds
OStL
Remaining ones
11.7
0.2
0.6
0.6
7.2
1.2
0.3
LPL
LStL
OPLe
Remaining ones
1.4
1.5
0.5
0.1
0.3
0.2
Source: Boekenoogen, H. A. (editor) (1968). Oil, Fats and Fat Products, Vol. 2. John Wiley & Sons, New York.
Constituent
Protein (total N X 6.25)
Amino nitrogen
Fat (ether extract)
Soluble solids, total (Brix)
Acid, total, as anhyd. citric
Malic acid
Sugar, total, as invert
Reducing sugar
Sucrose
Minerals, total ash
Calcium
Phosphorus
Iron
Magnesium
Potassium
Sodium
Sulfur
Chlorine
Vitamin A (as carotene)
Thiamine (Bi)
Riboflavin (B-)
Niacin
Inositol
Folic acid
Flavanones
Ascorbic acid (vitamin C)
PH
1
2
Source
of
Juice1
C,X
c
C, X
c
c
c
c,x
c
cC, X
C, X
C, X
c,x
C, X
cC, X
C, X
C, X
C, X
c,x
C, X
C, X
c
c
c
c
c
Number
of
Samples
26
31
2746
3123
15
368
95
47
50
26
27
20
19
24
19
20
4
34s
303
26
17
17
2
357
93
Average
0.42
0.035
0.2
9.3
5.97
0.26
2.16
1.67
0.18
0.25
9.88
9.35
0.23
6. 7
103
1.3
3.36
gm
gm
gm
gm
gm
gm
gm
gm
gm
gm
mg
mg
mg
mg
mg
mg
mg
mg
None
0.043 m g
0.0183 mg
0.089 m g
mg
66.5
0.000911 mg
50
45
2.30 1
mg
mg
C denotes juice from California-Arizona fruit; X, juice from fruit of other or unknown source:
Includes 8 samples of edible portion (excluding peel and seeds).
* Includes 6 samples of edible portion.
Representative value.
Note- Original references used, weighted with data from the Wisconsin Alumni Research Foundation,
W.A.R.F.
4
Source: Swisher, H. E., and Swisher, L. H. (1971). Lemon and lime juices. In Fruit and
Vegetable Juice Processing Technology, 2nd Edition. Donald K. Tressler and Maynard A.
Joslyn (editors). AVI Publishing Co., Westport, Connecticut.
KETONES:
methyl heptenone
d-carvone
ACIDS:
acetic acid
caprylic acid
capric acid
ESTERS:
citronellyl acetate
neryl acetate
geranyl acetate
n-propyl benzoate
octyl acetate
decyl acetate
nonyl acetate
geranyl butyrate
ALCOHOLS:
octanol
nonanol
linalool
terpinene-1-ol
terpinene-4-ol
a-terpineol
citronellol
nerol
geraniol
decanol
l,8-methadiene-9-ol
pentadecane
COUMARINS:
5-geranoxy psoralen
7 -methoxy-5 -geranoxy
coumarin
5 -ally loxy psoralen
7 -methoxy-5 -ally loxy
psoralen
8-geranoxy psoralen
5,7-dimethoxy coumarin
(limettin)
5-methoxy-8-psoralen
(byakangelicin)
Bergamotene
C15H24
a-bergamotene
caryophyllene
?
ALDEHYDES:
hexanal
heptanal
octanal
nonanal
decanal
undecanal
fneral
citral ^geranial
citronellal
dodecanal
C15H24
a, 0-humulene
/3-bisabolene
C15H24
C15H24
a-thujene
A-3-carene
p-isopropenyltoluene
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida
Agric. Exp. Sta. Tech. Bull. 749.
Min.
Aldehyde content
0.855
0.849
1.4755
1.4739
Not less than 0.0010 and
not more than 0.0027
lower than original oil.
+57
Difference
f^an
Evaporation residue
%
U. V. spectrum 315 m/t
25
lloe
o g LE - 8
100 cc
Calif
CD
u
u
Italian
Peak
Italian
Max.
+65.6
California
Min.
Max.
Min.
Max.
0.849
1.4742
0.855
1.4755
0.849
1.4742
0.855
1.4755
"
"
+57
+65.36
+57
+65.36
3.7
5.0
2.3
2.8
1.5
2.2
1.5
1.8
0.20
0.49
0.49
1.00
0.96
1.70
0.23
0.53
0.74
1.50
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric Exp Sta
Tech. Bull. 749.
Lettuce Types
TABLE 2.L.15
Area of
Type
Subtype
New York
culture
Cultivars
Obsolete.
Do .
"S 101
y
Calmar
Great Lakes (>~>9
Crisphead -
Butterhead
Cos or romaine
Looseleaf
Other
Desert
_ _ do
Winter
do
Coast
Spring
1 Interior
I Desert
f Coast
\ Desert
Merit
Use
1 New York
^ New York I>ir
f ir,
Imperial
Harvest
season
f Summer
i Winter
f Spring
*{ Fall
Desert
Fall
Coast
/ Summer
i Fall
Minetto
Fulton
East
do
Vanguard
Climax
H Golden State C, D
Valverde
/Bibb
\ Big Boston
1 l'arris Island
< Dark Green
I Valmaine
"^
j |
v
Gr
Grand Rapids ^
rize Head
J
Pri
Latin
( Fordhook
"\ Gallega
Stem
Celtuce
Desert
do
do
Lower Rio
Grande
Nearly obsolete.
Do.
Obsolete.
Distance transportation.
Summer
do
Winter
do
_do
do
Local market.
Local market and some dis-
tance transportation.
Local market.
Source: (1974). Lettuce production in the United States. Agriculture Handbook 221.
Constituent
Number
of
Samples
11
Fat
93
129
13
7
5
2
2
2
2
2
2
5
13
20
PH
Average
0.3-0.7
gm
0.0-0.11 gm
8.3-14.1
gm
4.94-8.32 gm
0.0-1.74 gm
0.02-0.26 gm
0.25-0.4 gm
4.5-10.4 mg
9.3-11.2 mg
0 19-0.92 mg
0.003-0.005 mg
0.011-0.028 mg
0.011-0.018mg
0.090-0.275 mg
23.6-32.7 mg
1.7-3.2
24-33
0.4 gm
Trace
10.0 gm
5.97 gm
0.72 gm
0.14 gm
0.35 gm
7
mg
10 mg
0.6 mg
0.004 mg
0.020 mg
0.015mg
0.19 mg
29 mg
Source: Swisher, H. E., and Swisher, L. H. (1971). Lemon and lime juices. In Fruit and
Vegetable Juice Processing Technology, 2nd Edition. Donald K. Tressler and Maynard A.
Joslyn (editors). AVI Publishing Co., Westport, Connecticut.
ALCOHOLS:
PHENOLS:
a-pinene
/3-pinene
/3-myrcene
d-limonene
7-terpinene
p-cymene
camphene
terpinolene
tetradecane
A-elemene
CH-,
pentadecane
Ci 5 H; t
o-bergamotene
caryophyllene
a-elemene
octanol
nonanol
a-terpineol
linalool
/3-terpineol
borneol
geraniol
bergaptol
decanol
1,4-cineole
1,8-cineole
OXIDE:
ESTERS:
Methyl anthranilate
ALDEHYDES:
ACIDS:
nonanal
decanal
dodecanal
acetic
octylic
decylic
a,/3-humulene
C15H24
/3-bisabolene
C15H24
citral
/nera'
Vgeranial
COUMARINS:
5,7-dimethoxy coumarin (limettin)
5,8-dimethoxyfurano-2\3',6,7-coumarin (isopimpinellin)
7-methoxy-5-geranoxy coumarin
5-hydroxy-7-methoxy coumarin
4,6dimethoxy-2-geranoxycinnamic acid
f
(Bergaptol)
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus
oils. Florida Agric. Exp. Sta. Tech. Bull. 749.
Property
Sp. grav. 20C/20C
Ref. ind.
Max.
Min.
Max.
Min.
0.8823
0.8769
1.4834
0.8792
1.4849
0.8786
1.4841
0.8947
1.4907
0.8533
1.4744
1.4734
0.0122
1.4724
0.0110
1.4734
0.0177
+49.01
1.4730
0.0053
+39.85
+ 51.71
+10.27
6.66
+48.33
+689
4.30
1.4853
n 20
D
a20
+43.36
1.4729
0.0103
+ 38.60
+ 52.20
+ 9.88
6.14
8.08
14.67
+47.60
+ 6.20
3.66
4.95
11.01
1.4732
Difference
Opt. rot.
0.0122
Aldehyde (citral), %
Ester content, %
Evap. res., %
Min.
J? 20
Fraser-Brace (4)
Max.
+ 54.60
+49.32
5.20
7.28
13.24
4.46
6.78
12.62
16.67
11.50
* No. of samples
" T o o dark to read in 25 mm tub*.
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric. Exp. Sta.
Tech. Bull. 749.
Liming Materials I
TABLE 2.L.19
Relative neutralizing values of pure liming materials
Liming Materials
Relative
Neutralizing Values
Calcium carbonate
Magnesium carbonate
Calcium oxide
Magnesium oxide
Calcium hydrate
Magnesium hydrate
Dolomite
Dolomitic hydrate
100
119
178
250
135
172
108
175
1,480
1,160
1,850
1,145
3,570
3,000
2,000
1,430
2,640
2,070
3,330
2,040
Source: Sauchelli, V. (editor). Chemistry and Technology of Fertilizers. Van Nostrand Reinhold Co., New York.
Liming Materials II
TABLE 2.L.20
Common liming materials
Common Names
Ground dolomitic
limestone2
Ground agricultural
limestone2
Air slacked lime
Precipitated lime
Lump lime
Builders lime
Caustic lime
Hydrated lime
Water slacked lime
Burned oyster shells
Baked oyster shells
Marl
Basic Slag 8-10% P2OS
Wood Ashes
Land Plaster
Neut1 Equiv
Appro x Analyses
Pounds of Liming
Material Equiv to
1 Ton Calcium
Carbonate
95-108
52% CaCO3
42% MgCO3
2105-1852
85-100
80-95% CaCO3
2353-2000
150-175
85% CaO
1333-1143
120-135
90-110
80-90
50-90
50-70
40-50
None
65% CaO
55% CaO; 5% MgO
85% CaCO3
60% CaCO3
45% CaO; 6% MgO
45% CaCO3
70-75% CaSO4
1667-1481
2222-1818
2500-2222
4000-2222
4000-2857
5000-4000
None
Source: Agronomy Extension Handbook ofN.C. and Bulletin A-60 University of Maryland. Reproduced
in The Fertilizer Handbook, 2nd Edition. Fertilizer Institute, Washington, D.C.
Liver
TABLE 2.L.22
The average weight and color of the liver and the length of the gallbladder in meat animals
Animal
(Market
Weight)
Beef
Veal
Lamb
Pork
Sow
Horse
Chicken
(3-4 lb)
Rabbit
(33/4 lb)
Liver
Weight of
Liver
Percentage of
Body Weight
10-14 lb
2-2V 2 lb
1% lb
2 1b
7 1b
10-12 lb
1.1
1.5
1.5
1.7
1.7
0.8-1.5
Reddish
Reddish
Reddish
Reddish
Reddish
Purplish
31-50 g
1.6-2.3
Chocolate
95 g
5.5
Color
brown
brown
brown
brown
brown
brown
Reddish brown
Lobes
Gallbladder
2
2
2
4
4
3
4-5
1 in. long
Source: Ockerman, H. W. (1975). Comparative anatomy of meat animals. In Meat Hygiene. J. A. Libby
(editor). Lea & Febiger, Philadelphia.
Lobster
Northern lobster
Spiny lobster
FIGURE 2.L.8
How to identify northern and spiny lobsters
Source: USDA (1969). Food for us all. Yearbook of Agriculture.
Lymph Nodes, Ox
Ischiatic
Deep inguinal
Superficial inguinal
External iliac
Internal iliac
Sublumbars
Intercostals
Suprasternals
Axillary
Presternal
Prepectorals
FIGURE 2.L.9
Showing location of lymph nodes on ox carcass
Source: Wilson, A. (1968). Practical Meat Inspection. Blackwell Scientific Publications, Ltd., Osney Media, Oxford,
England.
Popliteal
Precrural
Prescapular
FIGURE 2.L.10
Showing location of lymph nodes on exterior of ox carcass
Source: Wilson, A. (1968). Practical Meat Inspection. Blackwell Scientific Publications, Ltd., Osney Media, Oxford,
England.
Popliteal
Precrural
Presternal
Prepectoral
_ Prescapular
Retropharyngeal
Submaxillary
FIGURE 2.L.11
Showing location of lymph nodes on hog carcass
Source: Wilson, A. (1968). Practical Meat Inspection. Blackwell Scientific Publications, Ltd., Osney Media, Oxford,
England.
Popliteal
Precrural
Prescapular
FIGURE 2.L.12
Showing location of lymph nodes on sheep carcass
Source: Wilson, A. (1968). Practical Meat Inspection. Blackwell Scientific Publications, Ltd., Osney Media, Oxford,
England.
a
2
8
TABLE 2.M.1
Composition of macaroni and noodles
Food1
Macaroni, enriched dry
Macaroni, enriched
cooked
Macaroni, not enriched
dry
Energy,
Cal/lOOGm
368
107
Major Constituents2
Vitamins/100 Gm
Carbo- Crude
MoisMinerals,
Mg/100
Gm
Thiamin
Niacin A
Proteins hydrates Fiber Fat ture
(Mg)
(%)
(%)
(%) (%) (%) Na K Ca Mg P Fe
(Mg) (IU)
0.88
0.37
6.0
0
0.3
1.2 12.0 2.0 197 27 48 161 2.9
12.5
74.0
3.4
23.0
0.1
0.4 73.1
12.0
50 0.9
0.14
0.08
1.1
0.09
0.06
1.7
0.7
60
8 18
386
12.5
74.0
0.3
1.2
107
3.4
23.0
0.1
0.4 73.1
0.7
50 0.4
0.01
0.01
0.3
388
15.5
67.8
0.3
4.4 12.0
0.89
0.39
6.1
220
125
4.1
23.3
0.1
1.5 71.0
2.0
0.14
0.08
1.2
70
60
8 18
44 10 14
59 0.9
1
All
3
Source: Walsh, D. E., and Gilles, K. A. (1974). Macaroni products. In Encyclopedia of Food Technology. A. H. Johnson, and M. S.
Peterson (editors). AVI Publishing Co., Westport, Connecticut.
CO
GO
I
o
GO
Manure Analysis
TABLE 2.M.2
Analysis of typical manure (dry matter basis)
Proximate Analysis
Ib/ton
Crude protein
Fat
Fiber
NFE
Ash
12.9
1.0
33.1
47.8
5.2
258
20
662
956
104
Minerals
Carbon
Nitrogen (organic)
Phosphorus
Potassium
Calcium
Magnesium
Sodium
Sulfur
Iron
50.0
2.1
0.4
1.0
1.0
0.4
1.0
0.3
0.4
1,000
42
8
20
20
8
20
6
0.47
0.27
0.32
0.20
0.48
0.32
0.26
0.25
0.12
0.03
0.27
0.53
0.82
0.18
0.18
0.10
0.15
9.4
5.4
6.4
4.0
9.6
6.4
5.2
5.0
2.4
0.6
5.4
10.6
16.4
3.6
3.6
2.0
3.0
0.05
1.0
5.00
0.39
100.0
Amino Acids
Alanine
Valine
Glycine
Isoleucine
Leucine
Proline
Threonine
Serine
Methionine
Hydroxy proline
Phenylalanine
Aspartic acid
Glutamic acid
Tyrosine
Lysine
Histidine
Arginine
Tryptophan
Cystine/2
Diaminopimelic acid
Total Amino Acid
Amino Acid/Crude Protein
Source: Coe, W. B., and Turk, M. (1973). Processing animal waste by anaerobic
fermentation. In Processing Agricultural and Municipal Wastes. G. E. Inglett (editor).
AVI Publishing Co., Westport, Connecticut.
Amount
Component
Water
Sucrose
Hexoses
Malic acid
Citric acid
Succinic acid
Fumaric acid
34.0
58.2-65.5
0.0-7.9
0.093
0.010
0.008
0.004
Component
Soluble ash
Insoluble ash
Calcium
Silica
Manganese
Sodium
0.30-0.81
0.08-0.67
0.07
0.02
0.005
0.003
Source: White, Jr., J. W., and Underwood, J. C. (1974). Maple syrup and honey. In
Symposium: Sweeteners. G. E. Inglett (editor). AVI Publishing Co., Westport, Connecti
cut.
Margarine Formulae
TABLE 2.M.4
The composition of the fatty phase of margarine may be varied
ad infinitum and allows for the properties required of the product as
well as the raw materials available. These formulae were collected from
the literature from the late 19th Century up to 1967.
1. Formulae for animal fats (table margarine)
Oleomargarine
Lard
Liquid oil
60
30
10
Oleomargarine
Premier jus
Lard
Liquid oil
40
20
15
25
50
25
25
Palm oil
Palm oil hydrogenated
(P.F. 44C.)
Liquid oil
50
20
30
70
10
20
70
15
15
85
15
Sunflower hydrogenated
(P.F. 44C.)
Sunflower hydrogenated
(P.F. 32C.)
Sunflower liquid
20
60
20
(Continued)
Margarine Formulae
(Continued)
25
25
10
40
Groundnut hydrogenated
(P.F. 42C.)
Coconut oil
Palm kernel oil
Liquid oil
(For biscuits and
raised pastry)
30
20
20
30
4U
7
13
20
20
20
40
r interesterified
20 |
20 >
20
>
32
> interesterified
8
20 >
20
Margarine
Production
REFINERY
DEGUMMING
NEUTRALIZATION
FILTRATION
Treatment of the
SOAPSTOCKS
BLEACHING
CATALYST
HYDROGENATION
HYDROGEN
Ji V ^
(By absorption)
\
H L T R A T IO N
by-product
- \
DEODORIZATION
MARGARINE MAKING
Milk acidified'
Water
Various additives
MIXTURE OF OILS
(Fat phase)
EMULSIFICATION
SOLIDIFICATION
1
KNEADING
PLASTIHCATION
I
PACKAGING
STOCKING & DISTRIBUTION
FIGURE 2.M.1
Flow sheet showing stages in the production of margarine
Source: Stuyvenberg, J. H. (1969). Margarine. Liverpool University Press, United Kingdom.
1163
Mayonnaise
TABLE 2.M.5
Ingredients
x
h tsp paprika
h tsp salt
1 tsp sugar
1 tsp dry mustard
l
1 egg yolk
2 tbsp vinegar
1 cup salad oil
Procedure
Mix the dry ingredients. Add the egg yolk and stir thoroughly. Add 1
tbsp vinegar. Add the oil a tsp at a time, beating thoroughly after each
addition until the mixture has thickened. Add more vinegar. Add oil in
increasing amounts and thin the mixture with vinegar whenever it becomes
very stiff. Cover, store in a cool place but do not freeze.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad dressings. Univ.
Missouri Agric. Exp. Sta. Bull. 631.
Mayonnaise
Egg yolk
Oil
Spice mix
Vinegar and water
Light
Consistency
Medium
Heavy
9.0
77.3
3.2
10.5
8.5
78.8
3.2
9.5
6.3
81.2
3.2
9.3
Low Oil
Medium Oil
High Oil
4.0
30.0
6.0
10.0
50.0
5.0
35.0
5.0
9.0
46.0
6.0
40.0
4.0
8.0
42.0
Salad Dressing
Egg yolk
Oil
Spice mix
Sugar
Starch paste
Source: Binsted, R., Devey, J. D., and Dakin, J. C. (1971). Pickle & Sauce
Making, 3rd Edition. Food Trade Press, London, England.
Meai
TABLE 2.M.7
Composition of the edible portion (EP) and refuse in the material as purchased (AP)
Item
Commodity and Description
17 2
17 3
174
175
176
177
178
179
180
18 1
182
183
18 4
185
186
187
188
18 9
190
191
192
193
194
Water
Protein
Fat
Ash
Refuse
in AP
Calories
No. per
100 g
Wt (kg)
Live Care
18.8
19.0
17.5
14
13
22
0
0
0
0
0
0
1.0
1.0
0.9
207
198
27 3
61
55
56
47
17.8
16.3
16.8
13.7
20
28
26
39
0
0
0
0
0
0
0
0
0.9
0.8
0.8
0.7
256
322
306
410
48
14.2
37
0.7
394
69
19.6
10
1.0
17 4
70
71
66
19.4
19.7
18.8
10
8
14
0
0
0
0
0
0
1.0
1.0
1.0
68
62
65
19.1
18.0
18.5
12
19
16
0
0
0
0
0
0
50
14.1
35
(%)
Notes
P
ft^
Corres
U.S. Grade
37 5
11 9
Utility
40 8
220
Commercial
446
250
Good
48 7
290
Choice and
Prime
19
19
16
16
15
15
12
^i
o
a,
lucts
No.
Carbohydrate
Total
(bydif)
Fiber
0
0
n
o
3
20
CD
17 3
15 6
207
22
23
21
09
3
"T.
1.0
0.9
0.9
190
24 8
223
21
19
19
O*
0.8
376
Use in exceptional
cases only
* .
s*
2o?
A
g.
5"
Oi
75
54
22.6
50
14.1
35
0.8
376
75
50
16.4
42
11.9
45
0.6
457
100
74
17.5
42
11.9
45
0.6
457
100
70
12.5
35
9.8
55
0.5
538
125
96
14.5
35
9.8
55
0.5
53 8
12 5
92
10.5
29
5"
(D
&
71.1
18.0
10.0
0.9
167
20
56
15.7
27.7
0.8
31 7
32
15
Cull and
Utility
Commercial
and Good
24
(Continued)
Ash
Calories
No . per
10 0 g
0.7
415
1.2
143
1
0
1
1
0.9
125
165
125
1.2
148
Item
No.
Water
Protein
Fat
195
46.5
13.0
39.8
74
16.0
7.8
74
71
20
74
20
4
9.4
4
71
21.8
6.1
74
20
73.8
21.4
3.6
1.2
124
71.3
22.4
5.2
1.1
66
20.2
16.2
12.6
52.8
30
58.3
20.1
20.2
65
20
58
197
198
199
200
201
20 2
203
204
205
206
207
20 8
209
210
21 1
212
213
214
Other Meats
Horsemeat, carcass
Goat meat, carcass
Buffalo, carcass, very lean 1
Carabao, carcass, very lean '
Cameluse No. 172
Reindeeruse No. 172
Rabbit, domestic, dressed
and drawn
Whale meat, lean only, edible
portion
Game
Mammals, dressed
Birds, dressed, not drawn
Poultry (total edibleflesh,
skin, giblets, and fat)
Chickens
Ducks \
Geese >
Turkeys
Poultry, unspecified, group
figure
Meats, canned
Roast beef, corned beef
Luncheon meats (chiefly
pork)
Meats, cured
Corned beef
Pork (ham, shoulder)
Bacon (smoked belly)
Meats, dehydrated
Beef or pork (lean with
some fat)
Lean beef
18.7
Notes
46
22.5
Choice and
Prime
25
25
36
1.2 kg (drawn
weight) AP
20
16
143
200
340
268
1.4
(2.2)
(5.3)
7.5
39
39
1.0
1.0
1.0
33
*1
14
1.0
212
1.5
39
25
14
23 3
57
16
22
271
57
44
21
22
9
17
33
65
0
0
1
4
5.3
4
247
371
629
9
9
60
82
28
5
0
0
3
4
509
395
17.2
OS
05
19
ISO
196
Refuse
in AP
125
42
0
13
6
'These factors are for the edible portion of the entile untrimmed carcass, except for Nos. 173, 175, 177, 179, 182, 184, and 186 where allowances have been
made for the removal of small proportions of fat. When fat has been trimmed in excess of the indicated percentages separate calculations are needed.
'These factors are for the edible portion of the entire untrimmed carcass, including kidney fat. When meat fat has been removed (domestic production of pork
or mutton fat), these figures are not directly applicable; separate calculations are required.
'More information required.
Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations,
Rome.
s*
1
8-
TABLE 2.M.8
Composition of meat
(Bathes ( - ) denote lack of reliable data for a conitituanl balianed to be present In measurable (mount)
NUTRIENTS IN INDICATED QUANTITY
broiled or f r i e d , crisp.
B e e f , " cooked:
Cuts braised, simmered or pot
roasted:
Lean and f a t (piece, 2 1/2
3 oz
by 2 1/2 by 3/4 i n ) .
Water
nd
Lino
Food
2.5
3.7
Carbo
hydrate
Calcium
Phosphorus
Milli
grams
Milli
grams
Vitamin
A value
Thiamin
MUli
grams
Milli
grams
Ribo
navin
Milli
grams
Niacin
Milli
grams
85
53
245
23
16
6.8
6.5
.4
10
114
2.9
184
30
.04
.18
3.6
62
140
22
2.1
1.8
.
2
10
108
2.7
176
10
.04
.17
3.3
3 oz or patty 3 by 5/8 I n - 85
2.9 oz or patty 3 by 5/8 in 82
60
54
185
235
23
20
10
17
4.0
7.0
3.9
6.7
.3
.4
0
0
10
9
196
159
3.0
2.6
261
221
20
30
.08
.07
.20
.17
5.1
4.4
3 oz
85
40
375
17
33
14.0
13.6
.8
158
2.2
189
70
.05
.13
3.1
1.8 oz
51
57
125
14
3.0
2.5
.3
131
1.8
161
10
.04
.11
2.6
3 oz
85
62
165
25
2.8
2.7
.2
11
208
3.2
279
10
.06
.19
4.5
3.1 oz
2 oz
89
57
43
60
360
120
18
16
32
6
14.8 12.1
2.5 2.1
1.2
.2
0
0
8
6
139
121
1.0
1.1
200
174
.11
.09
.19
.15
4.1
3.4
3 oz
85
54
235
22
16
7.3
6.0
.6
177
1.4
241
.13
.23
4.7
2.5 oz
71
62
130
20
2.1
1.8
.2
169
1.4
227
.12
.21
4.4
3 oz
85
50
285
18
23
10.8
8.8
.9
146
1.0
206
.11
.20
4.0
2.3 oz
3 oz
64
85
61
56
130
195
17
22
6
9
3.6
2.5
2.3
3.5
.2
.9
0
5
8
9
140
405
1.0
7.5
193
323
3 oz
54
245
18
19
6.8
7.9
146
2.2
1 oz
59
65
1.7
2.0
.4
47
.8
1 slice
55
175
15
5.4
6.7
1.0
65
1.3
1.7
MUli
grams
.7 Trace
72
2.5 oz
Ascorbic
acid
!1
45,390
.10
.22
.18 3.7
3.56 14.0
.40
.15
3.1
.12
.04
.7
.19
.13
1.8
f
GO
8.
o
I
Ir
I
d
"Outer layer of fat on the cut was removed to within approximately 1/2 in of the lean. Deposits of fat within the cut were not removed.
"Crust made with vegetable shortening and enriched flour.
2
"Regular-type margarine used.
22
63
About one-fourth of the outer layer of fat on the cut was removed. Deposits of fat within the cut were lot removed.
{Continued)
8
TABLE 2.M.8 (Continued)
Foods, approximate >
(edible pjn unlctifo*
2.8 oz
78
65
125
24
1.2
1.0
0.1
LeaTonly'from item 1 9 4
d
ul n a n5 fat (3lieces ,
2 1/2 by 2 1/2 by 1/4
Lean'only from item 1 9 6 -
3.0
268
Trace
0.06
0.18
4.3
3 oz
85
44
330
20
27
11.3
11.1
.6
162
2.5
220
50
.05
.15
4.0
56
59
115
18
1.8
1.6
.2
146
2.2
202
10
.05
.14
3.6
3 oz
85
55
220
24
13
5.5
5.2
.4
10
213
3.0
272
20
.07
.19
4.8
2.4 oz
68
61
130
21
1.7
1.5
.2
182
2.5
238
10
.05
.16
4.1
85
220
71
245
210
59
67
48
82
55
185
400
145
220
515
22
19
24
16
21
10
25
4
11
30
4.9
11.9
2.1
4.9
7.9
4.5
10.9
2.0
4.5
12.8
.2
.5
.1
.2
6.7
0
24
0
15
39
17
29
14
29
29
90
147
287
184
149
3.7
4.4
3.6
2.9
3.8
440
142
613
334
2,400
1,720
.01
.02
.05
.15
.30
.20
.20
.23
.17
.30
2.9
4.6
2.7
4.7
5.5
255
72
340
19
16
7.5
6.8
.3
31
82
321
4.3
594
150
.08
.18
3.3
75
300
26
17
8.5
6.2
.7
13
60
248
4.8
425
600
.28
.38
5.0
33
85
61
160
27
1.5
1.1
.6
154
5.0
197
20
.21
1.04
6.5
78
56
42
53
305
150
19
17
25
9
8.9
3.1
10.4
3.6
2.2
.8
0
0
9
7
209
181
2.7
2.2
216
192
0
0
0.75
.63
0.22
.18
4.5
3.8
85
46
310
21
24
8.7
10.2
2.2
218
2.7
233
.78
.22
4.8
.73
.21
4.4
.46
.21
4.1
.42
.19
3 oz
1 cup
2 1/2-oz jar
1 cup
1 piece
1 cup
1 cup
--
3 oz--
--
3 oz
250
2 1/2 by 2 1/2 by
Sh
199
2.0 oz
Lean^a!------2.7 oz
tean on?y from item 1 9 2 - 2 oz
Roast, oven cooked, no liquid
Leaning fat (piece,
10
Q
co
2.4 o z -
3 oz
2.2 oz
55
175
20
10
3.5
4.1
.8
211
2.6
224
46
320
20
26
9.3
10.9
2.3
118
2.6
158
68
0
17
6
85
63
3.7
'Outer layer of fat on the cut was removed to within approximately 1/2 in of the lean. Deposits of fat within tKe cut were not removed.
'Crust made with vegetable shortening and enriched flour.
(Continued)
Meat Composition
{Continued)
u
u
1
a IS
ala
s p
^ c
j T
r- I
^--^--^^o.ca.
0) U O V
t.-oo>,c'o
I.
01
r.
>N-O
-D
Ingredients
10%
167
140
130
111
95
83.50
63
53
49
42
36
31.50
20%
2.0
1.0
1.67
1.43
1.25
1.11
2.0
1.0
1.67
1.43
1.25
1.11
50.0
41.66
35.71
31.25
27.78
25.0
5.51
4.55
3.90
3.42
3.04
2.75
Use sufficient amount to stabilize sodium erythorbate
and sodium nitrite to pH of 7.6 at pickle temperature of
40 F
30.0
25.0
21.5
18.75
16.5
15.0
24.0
15.0
24.0
20.0
20.0
16.0
12.50
10.75
9.50
8.25
Depending on the concentrate desired
16.0
7.50
' It is now permissible to use sodium hydroxide in combination with food grade phosphate. It may be used only in
combination with food grade phosphate in the ratio of 4 parts of phosphate to 1 part of sodium hydroxide. The com
bination should not exceed 5% pickle at 10% pump, or 0.5% to products. Instead of using the quantities indicated
above of the food grade phosphate, the following combined percentages may be used:
Food grade phosphate (lb)
Sodium hydroxide (lb)
Source: Komarik, S. L., Tressler, D. K., and Long, L. (editors) (1974). Cured meats. In Food
Products Formulary, Vol. 1. AVI Publishing Co., Westport, Connecticut.
Meat
Beef
Roasts, steaks
Ground
Veal
Roasts
Cutlets, chops
Ground meat
Lamb
Chops
Roasts
Pork
Roasts
Chops
Sausage, without salt
Ham, cured
Bacon
Poultry
USDA Prime
Prime grade beef is the ulti
mate in tenderness, juiciness, and
flavor. It has abundant marbling
flecks of fat within the lean
which enhances both flavor and
juiciness. Steaks of this grade
are the best for broiling.
USDA
CHOICE
USDA Choice
Most USDA Choice steaks are
good for broiling and panbroiling, toothey will be very
tender, juicy, and flavorful.
Choice grade beef has slightly
less marbling than Prime, but
still is of very high quality.
^^^
J US DA(
f GOODJ
^^-^~^/
USDA Good
Good grade beef often pleases
thrifty shoppers because it is
somewhat more lean than the
higher grades. It is relatively
tender, but because it has less
marbling it lacks some of the
juiciness and flavor of the higher
grades. Some stores sell this
quality of beef under a "house"
brand name rather than under
the USDA grade name.
;STNDRD]
USDA Standard
Standard grade beef has a high
proportion of lean meat and
very little fat. Because it comes
from young animals, beef of this
grade is fairly tender. But because it lacks marbling, it is
mild in flavor and most cuts will
be somewhat dry unless pre
pared with moist heat.
iUSDA
XOMRCL:
USDA Commercial
Commercial grade beef is produced only from mature animals
the top four grades are restricted to young animals. It has
abundant marbling (compare it
with the Prime grade), and will
have the rich, full flavor characteristic of mature beef. How
ever, Commercial grade beef
requires long, slow cooking with
moist heat to make it tender.
When prepared in this manner
it can provide delicious and
economical meat dishes.
IUSDA
FIGURE 2.M.2
Source: USDA (1968). How to buy beef steaks. USDA Home and Garden Bull. 145.
Meat Identification
Bone
Bones
b HTD } w i d e v a r i a t i o n i n shape
Muscles
1. Top sirloin 1
2. Tenderloin > wide variation in shape
3. Tip (knuckle) j
Tip muscle (3) is replaced by flank in
steaks and chops cut across forward
end of hip bone.
Other Features
Bone
a. Back (T shape)
Muscles
1. Loin eye or strip
2. Tenderloin (larger in Porterhouse than
in T-Bone)
3. Flank (tail of steaks and chops)
Other Features
FIGURE 2.M.3
Characteristics and typical cuts of meats
(Continued)
Meat Identification
(Continued)
Bones
a. Rib (steaks and chops cut between
ribs do not have this bone).
b. Back
(b,) Feather
(b 2 ) Chine
Muscles
1. Rib eye (continuation of loin eye
muscle.)
Other Features
Steaks and chops near chuck or shoulder
have thin layer of meat over rib eye
called rib cover.
Bones
a. Arm
b. Rib cross cuts (in all cuts except pork)
Muscles
1. Small round forearm muscle com
pletely surrounded with connective
tissue
2. Arm (thick end of clod or outside
shoulder)
3. Brisket or middle rib
Other Features
Although cuts from round and arm look
somewhat alike, a close comparison
shows a wide difference in muscle
structure. Cuts from round contain
no cross cut rib bones.
Bones
a. Blade
b. Back (in all cuts except pork)
c. Rib (in all cuts except pork, unless
made between ribs)
Muscles
1. Outside chuck (thin end of clod or
outside shoulder)
2. Chuck tender
3. Inside chuck
Other Features
Muscles of inside chuck (3) run in
different directions.
Lamb Blade Chop
\ V \ \ \ \\\\
Veal Breast
Lamb Breast
FIGURE 2.M3
Bones
a. Breast (except in pork)
b. Ribs (except in pork)
c. Rib cartilages (except in pork)
Muscles
1. Alternating layers of lean and fat.
Other Features
Breasts of veal and lamb are comparable
to plate and brisket sections of beef.
Side pork (bacon before curing and
smoking) comes from same area in
pork as preceding cuts come from in
beef, lamb and veal.
Side pork and bacon are sold boneless.
Bones (spareribs) were removed in
packing plant.
(Continued)
Source: Meat Manual, 6th Edition, National Live Stock and Meat Board, Chicago.
Meat Label
X The kind of meat BEEF,
PORK, LAMB or VEAL. It's
listed first on every label.
2
The primal (wholesale) cut
CHUCK, RIB, LOIN or ROUND
tells where the meat comes
from on the animal.
3 The retail cut BLADE
ROAST, SPARERIBS, LOIN
CHOPS, etc.tells what part of
the primal cut the meat comes
from.
FIGURE 2.M.5
How to identify the label on retail meat packages
Source: Be a Smarter Shopper...
a Better Cook. (1973). National Live Stock and Meat Board, Chicago.
29.6
265.8
15.4
0
3.7
9.6
191.1
442
Pork1
Lamb1
Veal1
(3% oz Cooked Lean Meat)
32.7
213
8.1
0
3.3
9.7
260
543
26.6
258
16.1
0
2.0
8.2
210.8
499
28.5
240
13.1
0
3.5
8.1
228
496
21.3 4
5.8
(6.2)5
0.10
0.39
21.7 4
4.1
(4.2) 5
0.18
0.35
22.6 4
4.3
(5) s
0.22
0.32
4.5
7.2
7.6
4.4
0.37
2.056
0.48
2.53
0.32
0.46
0
0
0
0
2.8
0
0
22.7 4
3.8
1.03
0.29
1.2
0
0
Source: Nutritive Value of Cooked Meat (1975). National Live Stock and Meat
Board, Chicago.
Meat Pigment
FRESH-CUT MEAT PIGMENT
Myoglobin (Purplish red)
GlobinFeH,O
Oxygenation;
Blooming;
30 minute
exposure to air; .
Oxygen permeable
wrapping
GlobinFeO=
Reduction;
Reducing
coenzymesj
Reducing
conditions;
Ascorbic acid
GlobinFeH,O
Loss of N O
& oxidation;
Minimized by
oxygen
impermeable
wrap
Nitric oxide
and reducing
conditions
Reduction I
plus NO
SPOILED MEAT
COLOR
SPOILED MEAT
Colorless
compounds
+2
N
GlobinFeNO
/
\
Heat in
Smokehouse
FIGURE 2.M.6
Fresh and cured meat pigment alterations
Source: Ockerman, H. W. (1975). Chemistry of muscle and major organs. In Meat Hygiene. J. A. Libby (editor).
Lea & Febiger, Philadelphia.
Meat Cut
Beef
Sirloin steak
Porterhouse, T-bone,
rib steak
Round steak
Flank steak
Chuck steak
Chuck roast, bone in
Rib roast, boneless
Chuck roast, boneless
Rib roast, bone in
Rump roast, sirloin roast
Ground beef
Short ribs
Heart, liver or kidney
Tongue
Frankfurters
Stew meat, boneless
Dried, chipped
Lamb
Loin, rib or shoulder chops
Breast and shank
Shoulder roast
Leg of lamb
Stew meat, boneless
1
2%
2
3%
4
2
2
2%
3
2
3
4
2
5
3
4
5
8
3
2
2%
3
5
Meat Cut
Pork, fresh
Center cut or rib chops
Loin or rib roasts
Ham roast
Boston butt, bone in
Boston butt, boneless
Blade steak
Spareribs
Liver
Pork, cured
Picnic:
Bone in
Boneless
Canned
Center slice
Ham, ready-to-eat:
Bone in
Boneless
Shankless
Center slice
Ham, cook-before-eating:
Bone in
Boneless
Shankless
Source: Potts, B. (1975). Meat Buying "Know-How." Ohio State Univ. Coop. Ext. Serv.
1-2
2-3
3-4
2-3
2-3
2
1-2
2-3
3
3-4
Servings
Per Pound
4
2%
2%
3
4
3
1-%
5
2
3
5
3
3%
5
4%
5
2%
3%
3
Meat Storage
TABLE 2.M.14
Maximum meat storage time
Meat
Beef (fresh)
Veal (fresh)
Pork (fresh)
Lamb (fresh)
Ground beef, veal and
lamb
Ground pork
Variety meats
Luncheon meats
Sausage, fresh pork
Sausage, smoked
Sausage, dry and semi-dry
(unsliced)
Frankfurters
Bacon
Smoked ham, whole
Ham slices
Beef, corned
Leftover cooked meat
Source: Be a Smarter Shopper .
Meat Board, Chicago.
Refrigerator
(36-40F)
2-4
2-4
2-4
2-4
days
days
days
days
1-2 days
1-2 days
1-2 days
1 week
1 week
3-7 days
2 - 3 weeks
4 - 5 days
5-7 days
1 week
3-4 days
1 week
4-5 days
Freezer
(at 0F or lower)
6-12 months
6-9 months
3-6 months
6-9 months
3-4 months
1-3 months
3-4 months
Not recommended
60 days
1 month
1 month
60 days
60 days
2 weeks
2-3 months
Coconut
Palm
Palm kernel
Babassu
Butter
Tallow (beef)
Tallow (mutton)
Lard
Horse fat
Cacao butter
Borneo tallow
23-26
27-43
24-26
24-26
28-35
43-48
44-47
36-45
36-43
28-36
34-39
Mesh Sizes
TABLE 2.M.16
Mesh reference: wire and nylon cloth. (Below are some of the most widely used mesh sizes. British
and U.S. standard sizes differ only slightly. Special metal meshes with fine wires which provide
greater percentage open area are available for higher outputs.)
Mesh N o .
(in.)
Closest Equiv
Nylon Cloth
(No.)
Aperture
Size (/i)
Open Area
(%)
.016
.0135
.010
.008
.0055
.0045
.0037
.0026
.0023
.0021
.0016
.0014
860
505
390
223
183
130
116
102
86
73
64
44
860
505
390
223
183
130
116
102
86
73
64
44
57
51
47
45
47
44
43
39
35
33
30
17
Size of Opening
(in.)
Open Area
Wire Diam
(%)
.0340
.0198
.0150
.0087
.0070
.0055
.0046
46.2
35.3
36.0
27.2
31.4
30.3
30.7
37.4
34.7
33.6
36.0
30.0
20
30
40
60
80
100
120
150
180
200
250
325
.0041
.0033
.0029
.0024
.0017
Source: Slade, F. H. (1967). Food Processing Plant, Vol. 1. International Textbook Co., London, England.
Microbial Toxins
TABLE 2.M.17
Intoxication from microbial toxins
Reservoirs
Common Vehicle
Clostridial intoxication
(Botulism).
Improperly processed
canned and bottled
foods containing
toxin.
Staphylococcal
intoxication.
Clostridium welchii
type A.
Contaminated custard
pastries, cooked or
processed meats,
poultry, dairy prod
ucts, hollandaise
sauce, salads, and
milk.
Meat and meat
products.
Disease
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
Used For
Spore production
Detection of inhibitory substances
Yeast and mold counts
Detection of coliforms
Quantitative surface sampling by the RODAC
plate method
Surface sampling by the RODAC plate method
Enterococcus count for butter
Isolation of coliforms
Isolation of coliforms
Detection of coliforms
Coliform determination with membrane filters
Detection of inhibitory substances in milk
Surface sampling by the Rinse Solution
Method
Yeast and mold counts
Standard plate count
Surface sampling by the RODAC plate method
Isolation of coliforms
Source: BioQuest. Division of Becton, Dickinson and Co., Rutherford, New Jersey.
1181
Microbiological Media
TABLE 2.M.19
Organisms and media for examination of foods, water, and other materials of sanitary and public
health importance (note: those media which may be expected to give the most efficient results as
evidenced by their ability to grow more species, or to grow them more rapidly, are indicated by
asterisks)
Organisms
CANNED FOODS
Clostridia
C. perfringens
Enteric Bacilli
Lactobacilli
Pseudomonas
Thermophiles
Total Aerobes
Yeasts and Molds
Media
Clostrisel Agar
T S N Agar
Desoxycholate Lactose Agar
E E Broth
A P T Agar and Eugonagar
L Agar
Thioglycollate Medium-135C
Pseudosel Agar
Dextrose Tryptone Agar
Eugonagar or Standard Methods Agar
Mycophil Agar with Low pH or Potato Dextrose Agar
FROZEN FOODS
These present new problems in evaluation of sanitary quality and safety.
Total Aerobes
Eugonagar
Trypticase Soy Agar
Staphylococci
Total
Mannitol Salt Agar
Coagulase +
Vogel and Johnson Agar
Streptococci
Azide Blood Agar Base
especially enterococci
M-Enterococcus Agar
Total
Streptosel Agar
Yeasts and Molds
Mycophil Agar with Low pH or Potato Dextrose Agar
MILK AND OTHER DAIRY PRODUCTS
Total Aerobes
Brucella
Coliforms
Plant Contaminants
Salmonella
Staphylococci
Total
Coagulase +
Streptococci
Yeasts and Molds
Microbiological Media
(Continued)
Media
Clostrisel Agar
Brilliant Green Bile Broth .
Desoxycholate Lactose or
Levine E M B Agars
Lauryl Sulfate Broth or
Lactose Broth
M-Coliform Broth
*M-Endo Agar L E S
Azide Dextrose Broth
*Ethyl Violet Azide Broth
Mead Agar
*Af-Enterococcus Agar
*S F Broth
Enterococci
DISINFECTANT TESTING
AOAC NAME
Nutrient Broth
Synthetic Broth
Nutrient Agar
Letheen Broth
Cystine Trypticase Agar
Fluid Thioglycollate Medium
BBL NAME
F D A Broth
Wright and Mundy Broth
F D A Agar
Letheen Broth
C T A Medium
Fluid Thioglycollate Medium
Microbiological Standards,
Dairy
TABLE 2.M.20
Quality control guidelines for microbiological standards in dairy foods
Product
Raw milk-bulk
tankers
Comingled raw
milk at pasteurizer
Pasteurized milk
Cottage cheese (dry)
Butter
Milk powder
Psychrotrophic
SPC After
(5 Days at 70C)
SPC
Coliform
<100-<1000
<10,000-< 100,000
<50,0OO-30,O0O
<l,000-< 10,000
<1,000-<20,000
<5,000-<20,000
<20,000-<50,000
<100-<1000
<100,000-< 800,000
<20,000-<6000
<10,000-< 100,000
<50,000
NS
NS
Yeast
and
Mold
Staphylococci
Salmonella
<5,000-< 100,000
Source: Harper, W. J. (1972). Sanitation in dairy food plants. In Food Sanitation. R. K. Guthrie (editor). AVI
Publishing Co., Westport, Connecticut.
1183
Coliform Organisms
Brilliant Green Bile 2%
Formate Ricinoleate Broth
Violet Red Bile Agar
Desoxycholate Agar
Desoxycholate Lactose Agar
MacConkey Agar
Lactose Broth
Endo Agar
Levine EMB Agar
BactoTryptone
MR-VP Medium
Koser Citrate Medium
Thermophiles
Dextrose Tryptone Agar
Thermoacidurans Agar
Molds and Yeasts
Potato Dextrose Agar
Malt Agar
Presumptive
Lactose Broth
Lauryl Tryptose Broth
Azide Dextrose Broth
Ethyl Violet Azide
Broth
m Enterococcus Agar
KF Streptococcus Agar
TABLE 2.M.23
QC
Isolation
Differentiation
Propagation
Actinomyces Agar
Actinomycete Isolation Agar
Casitone Starch Agar
Algae
Algae Culture Agar/Broth
ChloreUa Agar/Broth
Candida albicans
BruceUa
Isolation
Differentiation
Propagation
Serological
Identification
Tryptose Agar/Broth
on
ABY Agar
BiGGY Agar (Nickerson
Medium)
Candida BCG Agar
Isolation
en
Euglena Broth BM
o
p
O
CO
Euglena Agar/Broth
Euglena Broth BM
Nutrient Gelatin
Actinomyces Agar/Broth/Medium Sabouraud Dextrose Agar
Actinomycete Isolation Agar
Sabouraud Maltose Agar
Fluid Sabouraud Medium
Tryptic Soy Agar
EL
C oh'form Group
BDG Broth
m BG Endo Broth
Cled Agar
Desoxycholate Agar
Desoxycholate Lactose
Agar
Endo Agar
m Endo Agar LES
m Endo Broth w/BG
m Endo Broth MF
m FC Broth Base
m HD Endo Broth
(Continued)
Propagation
LM Agar
Loeffler Blood Serum
Nutrient Gelatin
Peptone Colloid Medium
Phenol Red Broth Base w/Carbohydrates
under anaerobic conditions
Sulfite Agar
Tryptone
AC Medium
Brain Heart Infusion w/PAB
& Agar
Columbia Blood Agar Base
Cooked Meat Medium
Serological
Identification
Isolation
Differentiation
Corynebacterium
Mueller Tellurite Base w/Mueller
Columbia Blood Agar Base
Tellurite Serum
w/Tinsdale Enrichment
Pai Egg Medium, Tubes
Dextrose Proteose No. 3 Agar
Tinsdale Base & Enrichment
w/Tellurite Blood Solution
Loeffler Blood Serum
Phenol Red Agar/Broth
Columbia Blood Agar Base
w/Carbohydrates or w/Diff.
w/Tinsdale Enrichment
Disks, Carbohydrates
Dextrose Proteose No. 3 Agar
Tinsdale Base and Enrichment
w/Tellurite Blood Solution
Tryptic Tellurite Agar Base
Mueller Tellurite Base
w/Mueller Tellurite Serum
Balamuth Medium
Endamoeba histolytica
Endamoeba Medium w/Horse
Serum
Saline 1:6 & Rice
Powder
o
o
a
o
o
a
3
<X
en
(Continued)
Serological
Identification
Isolation
Differentiation
Propagation
Serological
Identification
Isolation
Corynebacterium (Continued)
Brain Heart Infusion w/PAB & Agar
Loeffler Blood Serum
Tryptic Soy Agar
Tryptose Blood Agar Base
Trichophyton A gars 1, 2, 3, 4, 5,
6, 7
Vitamin Free Yeast Base
Yeast Carbon Base
Yeast Morphology Agar
Yeast Nitrogen Base
Potato Dextrose Agar
Potato Maltose Agar
SABHI Agar
Sabouraud Agar Modified
Sabouraud Dextrose Agar
Sabouraud Maltose Agar/Broth
Stoddard Oat Agar
WL Nutrient Broth
Wort Agar/Broth (Cult, of yeasts)
YM Agar/Broth
Candida Albicans Antiserum
FA C. Albicans
Klebsiella
Hektoen Enteric Agar
MacConkey Agar
MacConkey Agar w/o CV
MacConkey Agar w/o Salt
XL Agar Base
XLD Agar
00
05
i
Hemophilus or Bordetella
Columbia Blood Agar Base
Bordet Gengou Agar Base
w/Blood (Chocolated) and
w /Fresh Blood (Pertussis
only)
Supplement B
Eugon Agar w/Supplement B or C
Brain Heart Infusion
Heart Infusion Agar/Broth
w/Supp. B, C, or VX
w/Fildes Enrichment
Casman Medium Base
Proteose No. 3 Agar or GC Med.
Charcoal Agar
Base w/Hemo. and Supp. A, B,
C, or VX
Brain Heart Infusion Agar
Heart Infusion Agar
Proteose No. 3 Agar or GC
Med. Base w/Hemo. and
Supp. A, B, C, or VX
CO
a
a
I
o
03
Lactobacilli
Orange Serum Broth Cone. 10X
Rogosa SL Agar/Broth
Tomato Juice Agar/Broth
Trypsin Digest Agar
Whey Agar/Broth
(Continued)
Propagation
Serological
Identification
Isolation
Capsule Ink
Decarboxylase Medium Base
Differentiation Disks
Lysine, ONPG, Ornithine, Urea
F35M Hajna
H2 S Test Strips
Indole Test Strips
KCN Broth Base
Kligler Iron Agar
Lysine Decarboxylase Broth
Lysine Iron Agar
Lysine Lactose Broth
MIO Medium
Brain Heart Infusion w/PAB
& Agar
Cooked Meat Medium
Serological
Identification
i
GO
APT Agar/Broth
Elliker Broth
L Agar
Lactobacilli Agar AOAC
Litmus Milk
Micro Assay Culture Agar
Micro Inoculum Broth
Orange Serum Agar/Broth
Capsule Ink
FA Klebsiella Type 1
FA Klebsiella Type 2
FA Klebsiella Poly (1-6)
Klebsiella Antisera Types 1 through 72 and Poly (1-6)
Leptospira
Fletcher Medium Base
Stuart Medium Base w/Leptospira
w/Leptospira Enrichment
Enrichment
Leptospira Medium Base EMJH
Stuart Medium Base w/o Phenol
w/Lepto Enrichment EMJH
Red w/Leptospira Enrichment
Differentiation
Propagation
Litmus Milk
Purple Milk
Snyder Test Agar
Listeria
McBride Listeria Agar
Tryptose Blood Agar Base
w/Blood
Phenol Red Broth w/1%
Carbohydrates
Tryptone Solution 1% (Indole
Test)
Urea R Broth
Tryptose Blood Agar Base
Tryptose Agar/Broth
a
O
5
00
(Continued)
Differentiation
Propagation
Serological
Identification
Isolation
Differentiation
Propagation
Serological
Identification
<x
Mima-Herellea
Hektoen Enteric Agar
Herellea Agar
Tryptose Blood Agar Base w/Blood
Mycobacterium tuberculosis
Middlebrook 7H9 Agar/7H10
ATS Medium
Agar
Bovine TB Medium
Middlebrook 7H10 Agar
Dubos Oleic Agar
W/WR1339
IUTM Base
Mycobacteria 7H11 Agar
Lowenstein Medium Gruft
Lowenstein Jensen Medium Peizer TB Medium
Petragnani Medium
Nitrite Test Strips
Differentiation Disks
Proskauer Beck Medium
Auramine
TB Niacin Test Base
Dubos Medium Albumin
TB Niacin Test Strips & Control
Lowenstein Medium Gruft
Lowenstein Jensen Medium TB Stain Sets K & ZN
TB Fluorescent Stain Sets M, & T
Deeps (for Catalase)
Mycobacteria 7H11 Agar
ATS Medium
Middlebrook 7H9 Broth
Bovine TB Medium
Mycobacteria 7H11 Agar
Dubos Media
Peizer TB Medium
IUTM Base
Petragnani Medium
Kirchner Medium
TB Egg Agar
Lowenstein Jensen Medium
o
o
GO
i
3-
Pasteurella
Eugon Agar/Broth w/Supp.
B or C
Tryptose Agar
Tryptose Blood Agar Base
P. Tularensis Antigen
(Slide)
P. Tularensis Antigen
(Tube)
(Continued)
O
(6
i
EL
Differentiation
Propagation
Serological
Identification
Pneumococci
GC Medium Base w/Hemoglobin
Blood Agar Base w/Blood
Tryptic Soy Agar w/Blood
Blood Agar Base No. 2
Tryptose Blood Agar Base
w/Blood
w/Blood
Brain Heart Infusion Agar
Columbia Blood Agar Base
w/Blood
Eugon Agar
Bile Salts No. 3
Blood Agar Base Media
Differentiation Disks Optochin
Hiss Capsule Stain + Copper Sulfate
Brain Heart Infusion Agar/Broth
Brain Veal Agar
Tryptic Soy Agar/Broth
PNEUMOCOCCUS ANTISERA (Diplococcus Pneumoniae)
Pool A: Types 1, 2, 7
Pool F: Types 23, 25, 27, 29,
Pool B: Types 3, 4, 5, 6, 8
31, 32
PoolC: Types 9, 12, 14,
Individual Types 1, 2, 3, 4, 5,
6,7,8 , 14, 18 & 19 Also
15, 17, 33
Available.
PoolD: Types 10, 11, 13,
20,22,24
FA Pneumococcus Poly
Pool E: Types 16, 18, 19,
21,28
Proteus
Isolation
Differentiation
BDG Broth
Bismuth Sulfite Agar
Cetrimide Agar Base
Cled Agar
EMB Agar
Endo Agar
Hektoen Enteric Agar
MacConkey Agar
Decarboxylase Medium
Base
Differentiation Disks
Lysine, ONPG, Ornithine, Oxidase, Urea
Indole Test Strips
Kligler Iron Agar
Lysine Decarboxylase
Broth
Lysine Iron Agar
MIO Medium
Motility GI Medium
Motility Medium S
Pseudomonas
MacConkey Agar w/o CV
MacConkey Agar w/o Salt
Pseudomonas Isolation Agar
Tryptic Soy Agar
Tryptose Blood Agar Base
w/Blood
XL Agar Base
XLD Agar
Motility Sulfide Medium
Motility Test Medium
N Broth
OF Basal Medium
Pseudomonas Agar F & P
SIM Medium
Sellers Differential Agar
TSU Agar
Tryptone Solution 1%
(Indole Test)
a
O
9 Io
09
5"
a
3P
d
ft
1
>1
a
09
(Continued)
00
CO
Serological
Identification
Isolation
Differentiation
Proteus (Continued)
Nutrient Broth
Brain Heart Infusion w/PAB
Tryptic Soy Agar/Broth
& Agar
Cooked Meat Medium
Nutrient Agar
Proteus OX2 Antigen (Slide)
Corresponding Antigens Also
Available for Tube Test
Proteus OX19 Antigen (Slide)
Proteus OXK Antigen (Slide)
Corresponding Antisera Also
Available
Salmonella typhosa
Brilliant Green Agar
ENRICHMENTS
m Brilliant Green Broth
FAS Broth
GN Broth Hajna
Cled Agar
SBG Enrichment
Desoxycholate Citrate Agar
SBG Sulfa Enrichment
EMB Agar
Selenite Broth
m EMB Broth
Selenite Cystine Broth
Endo Agar
Tetrathionate Broth Base
Hektoen Enteric Agar
m Tetrathionate Broth Base
MacConkey Agar
TT Broth Base
MacConkey Agar w/o CV
PLATING MEDIA
MacConkey Agar w/o Salt
BCP-D Agar
SS Agar
BG Sulfa Agar
m Urease Test Reagent
Bismuth Sulfite Agar
XL Agar Base
m Bismuth Sulfite Broth
XLD Agar
MIO Medium
Motility Test Medium
Nitrite Test Strips
Phenol Red Tartrate Agar
Purple Agar/Broth
w/Carbohydrates or
w/Diff. Disks, Carbohy
drates
Russell Double Sugar Agar
SIM Medium
Sanders Agar w/Diff. Disks,
Carbohydrates
TSU Agar .
Triple Sugar Iron Agar
Tryptone Solution 1%
(Indole Test)
Urea Agar/Broth
Urea R Broth
Pseudomonas (Continued)
Brain Heart Infusion w/PAB & Agar
Cooked Meat Medium
Nutrient Agar/Broth
Tryptic Soy Agar/Broth
FA Pseudomonas Pseudomallei
Pseudomonas Pseudomallei Antiserum
CD
O
3
o
o
GO
(Continued)
3
o
03
a
(6
Isolation
Differentiation
Propagation
ShigeUa
BCP-D Agar
Cled Agar
Desoxycholate Agar
Desoxycholate Citrate Agar
EMB Agar
Hektoen Enteric Agar
MacConkey Agar
MacConkey Agar w/o CV
MacConkey Agar w/o Salt
SS Agar
XL Agar Base
XLD Agar
Motility Medium S
Motility Test Medium
Nitrite Test Strips
Phenol Red Tartrate Agar
Purple Agar/Broth w/Carbohydrates
or w/Diff. Disks, Carbohydrates
Russell Double Sugar Agar
SIM Medium
Sanders Agar w/Diff. Disks, Carbohydrates
TSU Agar
Triple Sugar Iron Agar
Tryptone Solution 1% (Indole Test)
Urea Agar/Broth
Urea R Broth
Wilson Blair Base
Nutrient Agar/Broth
Tryptic Soy Agar/Broth
SALMONELLA O ANTISERA
Groups A, B, C,, C 2 , D, E,
E . , E , , E 3 , E 4 , F , G, H, I, J,
K, L, M, N, O, P, Q, R, S, T,
U, V, W, X, Y, Z and 51-61
and Salmonella Vi Antiserum
SALMONELLA H ANTISERA
Salmonella H Antisera a-z
SALMONELLA ANTIGENS
Salmonella O Antigens A-I
and Vi
Salmonella H Antigens a, b,
c, d, eh, g, i and 1 Complex
Staphylococci
Mannitol Salt Broth
Baird Parker Agar Base
Phenylethanol Agar
w/EY Tellurite EnrichStaphylococcus Medium 110
ment
Staphylococcus Medium 110
Blood Agar Base w/Blood
w/Azide
Chapman Stone Medium
Coagulase Agar Base
m Staphylococcus Broth
Colbeck EY Agar Base/
TMM Broth
Broth
Tellurite Glycine Agar
TPEY Agar w/TPEY Enrichment
Columbia CNA Agar
w/Blood
& Antimicrobic Vial P
Tryptose Blood Agar Base
DNase Test Agar
DNase Test Agar w/Methyl
Green
Mannitol Neomycin Agar
Mannitol Salt Agar
Blood Agar Base w/Blood
OF Basal Medium w/CarbohyChapman Stone Medium
drates
Coagulase Agar Base
Staphylococcus Medium 110
Coagulase Plasma
Staphylococcus Medium 110
Coagulase Plasma EDTA
w/Azide
Colbeck EY Agar Base/
Tellurite Glycine Agar
Broth
TPEY Agar w/TPEY EnrichDNase Test Agar
ment and Antimicrobic Vial P
DNase Test Agar w/Methyl Tryptose Blood Agar Base
Green
w/Blood
Mannitol Salt Agar
VJ Agar
Mannitol Salt Broth
9 Io
80
O
o
3
5
80
(Continued)
CO
Isolation
Differentiation
Propagation
Serological
Identification
Isolation
Propagation
ShigeUa (Continued)
Alkalescens-Dispar Antisera Types 1, 2, 3, 4 and Poly
Shigella Antisera Poly Groups A, A,, B, C,, C 2 , D
Shigella Boydii Antisera Types 1-15
Shigella Dysenteriae Antisera Types 1-10
Shigella Flexneri Antisera Types 1-6
Streptococci including Enterococci
Azide Blood Agar Base
KF Streptococcus Agar/Broth
Azide Dextrose Broth
Mannitol Neomycin Agar
m Azide Broth
Mitis Salivarius Agar
BAGG Broth
Phenylethanol Agar
Columbia CNA Agar w/Blood
Pike Streptococcal Broth
m Enterococcus Agar
SF Medium
Tryptose Blood Agar Base
EVA Broth
Heart Infusion Agar
w/Blood
Tryptose Blood Agar Base
w/Hemo. and Supp. A or B
Bile Esculin Agar (entero)
Enterococcus Presumptive Broth
Bile Esculin Azide Agar (entero)
Heart Infusion 6.5% NaCl Broth
Blood Agar Base w/Blood
(entero)
Blood Agar Base No. 2 w/Blood
Phenol Red Broth Base w/Carbohydrates
Differentiation Disks Bacitracin
EVA Broth
SR Medium Base
Enterococcus Confirmatory Agar Tryptose Blood Agar Base w/Blood
AC Medium
Dextrose Broth
Brain Heart Infusion Agar/Broth Todd Hewitt Broth
Tryptic Soy Agar/Broth
Brain Veal Agar
Tryptose Agar
Cooked Meat Medium
Tryptose Phosphate Broth
Dextrose Agar
AHT Kit
FA Streptococcus Group A,
Streptolysin O Reagents
Streptococcus Antisera Groups
A, B, C, D, E, F, G, H, K, L, M, N, O, P, Q, R, S, T, MG
Streptococcus MG Suspension
Trichomonas
Kupferberg Trichomonas Base
Kupferberg Trichomonas Broth
Lash Serum Medium (tubes)
Kupferberg Trichomonas Base
Kupferberg Trichomonas Broth
Lash Serum Medium (tubes)
Source: Difco Product Selection Guide. 0229. (1974). Difco Laboratories, Detroit.
Staphylococci (Continued)
FA Staphylococcus Aureus
a
a
Ioo
GO
a- 3
s- i
Dextrose Tryptone Agar
m Dextrose Tryptone Broth
a
I
roorgai
<3
TABLE 2.M.24
Microorganism reactions on differential tube media
Xylose
Dextrose
Maltose
Y
NC
NC
Y
NC
NC
Y
Y
Y
Y
NCor Y
NC
YG
NC or YG
NC
Y
Y
NCor Y
Y
Y
Y
Y
Y
Y
Y
Y
NC
YG
YG
NC
YG
YG
NC
YG
YG
NC
YG
YG
YG
NC
YG
YG
YG
NC
YG
YG
NC
NC
Y
Y
Y
NC
YG
YG
YG
NC or YG
YG
YG
YG
YG
YG
YG
YG
NC or YG
YG
YG
YG
NC or YG
YG
YG
YG
NC or YG
YG
YG
YG
YG
NC
YG
NCor Y Y o r YG
NC
NC
Y o r YG
NC
NCor Y
NC or YG NC or YG NC or YG
NC
NCor Y
NC
NC
NC
NC
NC
NC
NC
NC
NCor Y
NC
NC
Y
Y
Y
Y
NC
YG
NC
NC
Yslow
NC
NC
NC
Y
Y
NC
NC
NC
NC
NC
NC
NC
NC
YG
YG
YG
YG
YG
NC
NC
NC
NC
NC or YG
NC
NC
NC
Y
Y
NC
NC
Y
Y
Y
NC
YG
YG
YG
YG
NCor Y
YG
NC
YG
YG
YG
NC
NC
NC
NC
NC
Y
Y
YG
Y
Y
Y
Y
YG
YG
YG
YG
YG
YG
Y
YG
YG
YG
YG
YG
NC
NC
NC
Yo r YG
NC or YG
NC
NC
Dulcitol
Salicin
NC
NC
NC
NC
NC
NC
NC
NC
YG
NC
Y
NC
NC
NC
Y
NC
NC
NC
YG
NC
YG
NC
YG
NC
YG
NC
YG
NC
NC
NC
Y
NC
NC or YG
YG
NC
YG
NC or YG NC or YG
NC or YG NC or YG
NC or YG NC or YG
NC or YG
NC
NC
NC
NC
NC or YG
NC
NC
NC
NC
Bacto
SIM
Medium
Indol Motility
_
+
+
-
H2S
4
4
4
-
4
4
4
4
4
4-
+
-
4
4
4
4
4
4
4
+
Bacto
Urea
Agar
Butt Slant
Bacto
Simmons
Citrate
Agar
R
R
R
R
-
GO
4
4
4
Bacto
Urea
Broth
ft
1+
Organism'
Shigella dysenteriae (Shiga)
Shigella ambigua (Schmitz)
Shigella sonnei
Shigella paradysenteriaeBoyd and Flexner
Shigella paradysenferiaeNewcastle
Shigella alkalescens
Shigella madampensis
Shigella ceylonensis (dispar)
Salmonella typhosa (Eberthella typhosa)
Salmonella paratyphi
Salmonella schottmuelleri
Salmonella typhimurium
Salmonella choleraesuis
Salmonella enteritidis
Salmonella pullorum
Salmonella gallinarum
Aerobacter aerogenes
Aerobacter cloacae
Escherichia coli
Escherichia freundii
Escherichia intermedium
Proteus uulgaris
Proteus mirabilis
Proteus morganii
Proteus rettgeri
Klebsiella pneumoniae
Pseudomonas aeruginosa
Alcaligenes faecalis
CO *
4
4
4
o
b
35
o
(^
^
^^
SI*
M*
33"
R
R
4
4
4
4
R
R
R
R
-
Q
Q
R
R
R
R
4
4
-
(
hj
rt
5"
4
4
4
(Continued)
o
ft
2.
CO
2
O
^1
TABLE 2.M.24 (Continued)
Organism1
BactoKligler
Iron Agar
Slant
Butt
H2S
Bacto
Kramwiede Triple
Sugar Agar
Butt
Slant
Butt
Bacto
Triple Sugar
Iron Agar
Slant
H2S
Fermentation
NC
Y
NC
Y
Y
Y
NC
NC
NC
NC
Y
NC
Y
NC
Y
NC
Y
NC
NC
Y
NC
Y
NC
Y
NC
Y
NC
NC
Y
NC
Y
NC
Y
NC
Y
NC
NC
Yor YG
NC
YorY G
NC
Yor YG
NC
YorYG
NC
Y
NC
Y
NC
Y
NCor Y
Y
NCor Y
NC
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
+
+
Y
NC
Y
NC
Y
NC
Y
NC
NC
YG
NC
YG
NC
YG
NC
YG
NC
NC
+
+
YG
NC
YG
NC
YG
NC
YG
NC
NC
+
+
YG
NC
YG
NC
YG
NC
YG
NC
NC
YG
NC
YG
NC
YG
NC
YG
NC
NC
+
+
YG
NC
YG
NC
YG
NC
YG
NC
NC
+
+
YG
NC
YG
NC
YG
NC
YG
NC
NC
+
Y
NC
Y
NC
Y
NC
Y
NC
NC
YG
Y
YG
Y
YG
Y
YG
Y
YG
YG
Y
YG
Y
YG
Y
YG
Y
YG
YG
Y
YG
Y
YG
Y
YG
Y
YG
+
YG
Y
YG
Y
YG
Y
YG
Y
YG
YG
Y
YG
Y
YG
Y
YG
Y
YG
+
YG
NC
YG
NC
YG
Y
YG
Y
NC
+
YG
NC
YG
NC
YG
NCor Y
YG
NCor Y
NC
Yor YG
NC
YorY G
NC
Yor YG
NC
YorYG
NC
NC
Yor YG
NC
YorY G
NC
YorY G
NC
YorYG
NC
NC
Yor YG
NC
YorYG
NC
YorYG
NC
YorYG
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
Reactions are the same as those of Aerobacter aerogenes except that the fermentation of lactose is consistently delayed.
Reactions are the same as those of Escherichia freundii or E. intermedium except that the fermentation of lactose is consistently delayed.
Reactions are the same as those of Escherichia coli except that the fermentation of lactose is consistently delayed.
+=Pojitive
-=Negativ
<3
Bacto
Shaughnessy
Medium
FrieMver
09*
Motilit y
H2S
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
-
S
KM
sv
3o
0d
82.
rr-
M.
nu
S"
09
1
y
and
Bacto
Russell Double
Sugar Agar
Butt
Slant
a
n
ftl
a
aih4 #
8S3
Selective Agars
MacConkey Agar
Violet Red Bile Agar
Desoxycholate Lactose Agar
Brilliant Green Bile Agar
Levine EMB Agar
Brilliant Green Agar
Bismuth Sulfite Agar
Desoxycholate Citrate Agar
XLD Agar
Water
(Cups)
Cooking
Time
(Min)
Preparation
Notes
Asparagus
Beans (green
or waxed)
Parsnip
Peas
Potatoes
Squash
Acorn
16
16
12
9
16
16
16
None
3M>
16
None
Butternut
Hubbard
Summer
Turnip
Spinach
Onions
16
16
16
16
10
12
Vi
V4
%
1
None
2
6
6
6
15
4
15
Vegetable
Weight (oz)
Asparagus
Beans (green)
Beans (wax)
Broccoli
Brussels sprouts
Cauliflower
Corn-on-cob
Corn (whole kernel)
Lima beans (baby)
Lima beans (fordhook)
Peas
Peas and carrots
Spinach (chopped)
Spinach (whole)
Squash
10
12
10
10
10
10
8 (2 ears)
10
10
10
12
10
12
12
12
Water
(Cups)
Cooking
Time (Min)
ft
%
1
ft
ft
ft
Vi
ft
lft
1
ft
ft
None
ft
None
6ft
12-14
12
9
10
4ft
5
4
15
10
8
8
8
9
4
Amount
4 medium
Apple sauce
6 medium
Apricots (dried)
11 oz
Bananas
2 large
Cranberry sauce
1 lb
Grapefruit
4 halves
Peaches (fresh)
8 medium
Prunes
1 lb
Rhubarb sauce
2 cups
Time
Preparation
(min)
Remove core, pare around top,
6
fill, and sprinkle with sugar.
6-8 Wash and core. Cook with ft
cup water. Strain. Add Vi
cup sugar.
Cook
in 2 cups boiling water.
9
Covered casserole.
Quarter, space well in dish,
lft
brush with melted butter.
Heat.
Cook until skins burst in 2 cups
sugar, I ft cups water.
Brush fruit witn hot mixture of
2 tsp butter, 2 tbsp honey,
Ve tsp nutmeg. Cook until hot.
Mix 2 tbsp lemon juice and V*
cup water. Pour over sliced,
peeled fruit. Make smooth
mixture and pour over fruit;
% cup flour, 1 cup brown
sugar, Vi tsp salt. Heat.
Place in 2 cups of water and
soak over night. Cook.
Mix rhubarb with 1 cup sugar,
2 tbsp water and dash of salt.
Food Item
Meat, precooked and cooled
Ham steak
Short ribs of beef
Poultry, precooked and cooled
Fried chicken, disjointed
Fried chicken, half
Seafood, raw to done
Vegetables, canned
Corn, green beans, peas
Baked beans
Potatoes
Vegetables, fresh
Corn on the cob
Broccoli
Spinach
Asparagus
Potatoes
Vegetables, frozen
Corn
Asparagus
Cauliflower
Casseroles, precooked and cooled
Chicken a la king
Stuffed cabbage
Macaroni and cheese
Spanish rice
Spaghetti
Beef Stew
Ravioli
Chili con carne
Meat pie
Chop suey
3
2
2%
2%
2
%
1%
2
8
3
9
5
5
7
12
l'/2
2
1%
172
1V2
2
2
1%
1%
2
Tryptophan
Threonine
Isoleucine
Leucine
Lysine
Methionine
Cystine
Phenylalanine
Tyrosine
Valine
Casein
Lactalbumin
1.3
4.3
6.6
2.2
5.2
6.2
10.0
12.3
8.0
3.1
9.1
2.3
3.4
4.4
3.8
5.7
0.38
5.4
5.8
7.4
Dried
Nonfat Milk
Dried
Whey
0.50
0.15
0.68
0.73
1.04
0.77
0.19
0.25
0.32
0.13
0.64
1.6
2.3
3.5
2.8
0.87
0.32
1.7
1.8
2.4
CD
QO
TABLE 2.M.31
Composition of the edible portion (EP) and refuse in the material as purchased (AP)
Item
No .
Water
Protein
Fat
Carbohydrate
Total
(by dif) Fiber
O
0
Ash
Calories
(No./lOO g)
Refuse
in AP
(%)
Notes
r\
ft
GO
**
Gfi
M
ft
87.3
88.0
87.7
87.0
90.2
3.5
3.3
3.4
3.5
3.6
255
72.4
2.9
25 6
257
258
259
Other milk
Goat's, whole, fluid
Sheep's, whole, fluid
Buffalo's, whole, fluid
Carabao's, whole, fluid
Camel'sUse No. 256
86.4
82.3
83
80
3.8
5.8
4
5.8
260
26 1
3.5
3.0
3.2
3.9
0.4
20
4.5
6.5
7.5
9
5.0
5.0
5.0
4.9
5.1
0
0
0
0
0
0.7
0.7
0.7
0.7
0.7
65
60
62
68
39
0
0
0
0
0
4.1
0.6
204
4.5
4.5
4.7
4.4
0
0
0
0
0.8
0.9
0.8
0.8
73
99
101
121
0
0
0
0
5*
Pro
250
251
252
25 3
25 4
CD
GO
a.
s*
B
5.
o
M
L
O
73.7
7.9
9.9
1.5
138
69
8.3
9.0
12.0
1.7
161
26 2
27
8.1
8.4
54.8
1.7
320
26 3
264
25
28
8.2
9.6
10
0.4
55
59.9
0
0
1.8
2.1
33 6
276
0
0
0
0
0
(Continued)
(Continued)
oo
<u <3
0 o
v JTra
3 "a w o
o 2 o
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s ^ "S 3 "*
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t
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rH rH r-t r-t CM rH CO CO CM
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do
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odd
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TABLE 2.M.32
(Continued)
Content of chollne, vitamin C, and vitamin E In milk and milk products8
Milk or milk
product
Choline
Range
Avg
Vitamin C
Avg
Range
Avg
43-218
21.l k
16.5-27.5
4-58
4-18
26-120
(46)
( 7)
( 6)
( 7)
2.6
7.5
2.2-3
5-10
( 2)
( 2)
4.8
0.5-9.1
( 2)
(1)
(1)
394-1,070 (4)
26
11
81
(1)
19
98
9-25 ( 4)
53-170 ( 3)
13
( 1)
48
1,182
(9) c
410-1,700 (6)
2,059
1,808-2,310 (2)
(1)
12
0
8
6.2
(3)
(1)
9
0
3
0-11
( 1)
( 4)
( 4)
13
11-15
( 2)
18 3
24
1,356
20-400
210
700-2,011 (2)
209-210 (2)
22 0
(1)
335
190-480
(2)
0
0
0
0
0
0
9-14
(
(
(
0-10.9 (
0-0
0-0
(
(
(
(
(
(
0.98
0.20-1.84 (14)
^^
2)
1)
1)
5)
1)
3)
1)
1)
1)
1)
to
* I
(mg/kg)
121
344
246
86 2
"*
8
a, o
Vitamin E
Range
Whole milk:
Fluid
Condensed
Evaporated
Dried
Skimmilk:
Fluid
Dried
Chocolate milk:
Fluid
Buttermilk:
Fluid
Dried
Kefir
Yoghurt
Cream:
Half and half
Butter
Ice Cream
Whey:
Fluid
Dried
Casein, 1crude
Cheese:
Very hard:
Parmesan
Hard:
Cantal
Cheddar
Cheshire
Edam
Gruyere
Swiss
3-
I. 9
24
3
17-31
(10)
( 1)
9
10
3.1
3.0
( 1)
( 1)
( 1)
(Continued)
a
a.
Avg
Choline
Range
Avg
Vitamin C
Range
Avg
as
Vitamin E
Range
(mg/kg)x
470
0
8.5
0
0
(
(
(
(
1)
1)
1)
1)
0
4.0
4.0
8.8
(
(
(
(
1)
1)
1)
1)
0
0
( 1)
( 1)
6.5
( 1)
J
o
0*
( 1)
(1)
^Obtained by microbiological assay; rat assay gave 0.500
(1).
"Obtained by microbiological assay; chick assay gave 0.585
(0.570-0.600) (2); other assays of unstated type gave 0.616
a).
&
era
nti nue
Mean and range of average values obtained from publications of various groups of workers.
bMilligram
per liter for products designated fluid.
c
Figures in parentheses indicate number of references
consulted.
dThis average is based on determinations made by both
microbiological and chemical assays, but some of the early
values obtained by chemical means were extremely high
(3.0,
4.5, and 8.2 mg per liter) and have been omitted.
e
Three figures outside this range, one much higher (6.5)
and two much lower (each 0.06) have been omitted.
fOne high value of 0.024 mg per liter has been excluded.
I
s
o
wB5
I-*
to
O
CO
to
204
ao
TABLE 2.M.33
Typical composition (percent) of the milks of cows of six breeds
Fat
Protein
Lactose
Ash
Nonfat
Solids
Total
Solids
Fat
Protein
Lactose
Ash
Nonfat
Solids
86.35
85.47
86.97
86.87
87.43
87.72
5.05
5.05
4.03
3.85
3.63
3.41
3.90
3.78
3.51
3.48
3.32
3.32
4.96
5.00
4.81
5.08
4.89
4.87
0.74
0.70
0.68
0.72
0.73
0.68
9.60
9.48
9.00
9.28
8.94
8.87
14.65
14.53
13.03
13.13
12.57
12.28
34.47
34.75
30.93
29.32
28.88
27.77
26.62
26.02
26.94
26.50
26.41
27.03
33.86
34.41
36.91
38.69
38.82
39.66
5.05
4.82
5.22
5.48
5.81
5.54
65.53
65.25
69.07
70.68
71.12
72.23
Source: Webb, B. H., Johnson, A. H., and Alford, J. A. (1974). Fundamentals of Dairy Chemistry, 2nd Edition. AVI Publishing Co.
Westport, Connecticut.
ral
Water
i, and
Guernsey
Jersey
Ayrshire
Brown Swiss
Shorthorn
Holstein
09
in Total Solids
pert
Breed
itio
in Milk
ompo!sition.
a
05
Milk Composition I
TABLE 2.M.34
Composition 1 of whole and skim cow's milk, in liquid, concentrated and dried forms,
and losses in nutrients in treatment
Vitamin A
(retinol)
activity
2*
Amount
dig/
100 g)
. . . Percent .
Loss
Vitamin D
Amount
(IU/
100 g)
Loss
Thiamine
Amount
(lig/
Loss
100 g)
WHOLE
Raw
87.6
3.3
3.6
4.7 0.12
50
45
87.6
3.3
3.6
4.7 0.12
50
None
None
42
Sterilized (in-bottle
process)
87.6
3.3
3.6
4.7 0.12
50
None
None
30
UHT treated
87.6
3.3
3.6
4.7 0.12
50
None
None
42
(1)
68.5
8.4
125
None
None
67
40
(2)
73.0
7.0
105
None
None
57
40
(1)
25.0
8.4
125
None
None
103
10
(2)
29.0
7.3
110
None
None
90
10
Roller
383
None
15
None
290
15
Spray
383
None
15
None
310
10
HTST treated .
. . . .
35
Evaporated . . . .
Sweetened condensed
Dried
SKIM
Raw
90.8
Evaporated . . . .
Sweetened condensed
Dried
0.1
80.0
7.4
None
61
40
29.0
9.6
None
120
10
3.0 36.0
13
None
450
10
4.9 0.12
3.4
47
None
(Continued)
For simplicity, rounded-off values have been taken for raw milk and all other forms are assumed to
sweetened condensed whole milk to represent two different 3 degrees of concentration current on the
raw milk: 2 mg/100 g is for milk as it leaves the udder. Appreciable loss of biological availability.
(Continued)
Pantothcnic
acid
Nicotinic
acid
150
350
150 None
350
150 None
Vitamin B,
Vitamin B u
Bio tin
0.30
2.0
0.30 < 1 0
1.8
10
1.5
1.0
50
None
1.5
None
63
3.4
53
None
63
220 None
100
25
100 None
25
None
1.5
None
350
100 None
25
150 None
350
100 None
25
None
875
250
315 None
735
210
None
875
250
330 None
775
1 150 None
2 700
760
1 150 None
2 700
360
375
375
145
Vitam n C*
1.5
0.24
20
1.8
10
10
<0.10
90
2.0
60
2.8
10
<0.10
90
1.7
60
None
3.4
10
0.53
30
4.3
15
55
None
3.0
10
0.47
30
3.8
IS
190
None
10.0
10
1.60
30
11.0
30
760
190
None
10.0
10
1.60
30
13.0
20
103
26
1.5
0.30
2.0
315
None
780
225
57
2.9
10
<0.10
90
1.7
60
410
None
1000
290
None
73
None
3.8
10
0.60
30
4.8
15
1530
None
3 800
1 100
275
None
14.0
10
2.20
30
17.0
20
Milk Composition II
TABLE 2.M.35
Composition of cow's milk
Minimum
Requirements
Breed Means
Composition
Mean
Normal
Variations
Fat
4.00
3.50
2.90
4.90
0.70
9.10
13.10
2.60-8.37
2.44-6.48
1.60-4.50
2.41-6.11
0.56-0.936
7.20-11.90
10.56-17.90
Protein
Casein
Lactose
Ash
Milk-solids-not-fat (msnf)
Total solids
Holstein
Jersey
Guernsey
3.40
3.32
2.30
4.87
0.68
8.86
12.26
5.37
3.92
3.00
4.93
0.71
9.54
14.93
4.95
3.91
2.90
4.93
0.74
9.66
14.61
Ayrshire
Brown
Swiss
States
USPH
4.00
3.58
2.50
4.67
0.73
8.90
12.90
4.01
3.61
2.60
5.04
0.68
9.40
13.41
3.25
8.50
11.75
3.25
8.00
11.25
Source: Arbuckle, W. S. (1973). Dairy products. In Quality Control For The Food Industry, Vol. 2, 3rd Edition.
A. Kramer, and B. A. Twigg (editors). AVI Publishing Co., Westport, Connecticut.
Milk, Concentrated
Products
TABLE 2.M.36
Approximate composition of concentrated milk products
Product
Water
(%)
Fat
(%)
Protein
(%)
Lactose
(%)
Sucrose
(%)
Ash
(%)
Evaporated milk
73.00
8.30
7.50
9.70
1.40
Plain condensed
milk
70.00
8.50
7.80
11.90
1.80
Condensed skim
milk
71.50
0.50
8.80
12.70
2.00
Sweetened con
densed whole
27.47
9.28
7.42
13.35
40.60
1.88
Sweetened con
densed skim
29.00
0.06
10.32
15.60
42.27
2.25
Condensed
buttermilk
72.00
1.95
10.61
13.01
Condensed whey
70.00
0.30
3.60
21.60
3.33
3.33
Source: Arbuckle, W. S. (1973). Dairy products. In Quality Control For The Food
Industry, Vol. 2, 3rd Edition. A. Kramer, and B. A. Twigg (editors). AVI Publishing Co.,
Westport, Connecticut.
Water
(%)
Fat
(%)
Protein
(%)
Lactose
(%)
Ash
(%)
Lactic Acid
(%)
Dried whole
milk
2.00
27.00
26.50
38.00
6.05
Nonfat dry
milk
3.23
0.88
36.89
50.52
8.15
1.40
Dry
buttermilk
3.90
4.68
35.88
47.84
7.80
1.55
Dried whey
6.10
0.90
12.50
72.25
8.90
7.00
Dried malted
milk
3.29
7.55
13.19
72.40'
3.66
Dry cream
0.66
65.15
13.42
17.86
2.91
Source: Arbuckle, W. S. (1973). Dairy products. In Quality Control For The Food
Industry, Vol. 2, 3rd Edition. A. Kramer, and B. A. Twigg (editors). AVI Publishing Co.,
Westport, Connecticut.
Acid
Butyric
Caproic
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
As Arachidic
9-Decenoic
9-Dodecenoic
9-Tetradecenoic
9-Hexadecenoic
Oleic
As Octadecadienoic
As CJO-M unsaturated
Stall-Fed
Winter
Silage-Fed
Winter
3.0
1.4
1.5
2.7
3.7
12.1
25.3
9.2
1.3
0.3
0.4
1.6
4.0
29.6
3.6
0.3
3.6
2.0
0.5
2.3
2.5
11.1
29.0
9.2
2.4
0.1
0.1
0.9
4.6
26.7
3.6
1.4
June
Pasture
3.7
1.7
1.0
1.9
2.8
8.1
25.9
11.2
1.2
0.1
0.2
0.6
3.4
32.8
3.7
1.7
August
Pasture
3.5
1.9
0.7
2.1
1.9
7.9
25.8
12.7
1.5
0.1
0.2
0.6
2.4
34.0
3.7
1.0
s
s
TABLE 2.M.39
Average composition (percent) of milks of various mammals1
in Total Solids
in Milk
Species
Water
Fat
Protein
Lactose
Ash
Nonfat
Solids
Total
Solids
Fat
Protein
Lactose
Ash
Nonfat
Solids
Woman
Cow
Cow
Goat.
Ewe
Egyptian
buffalo
Chinese
buffalo
Philippine
cara
bao
Indian
buffalo
Camel
Mare
Ass
Reindeer
Llama
87.43
87.2
86.61
87.00
80.71
3.75
3.7
4.14
4.25
7.90
1.63
3.5
3.58
3.52
5.23
6.98
4.9
4.96
4.27
4.81
0.21
0.7
0.71
0.86
0.90
8.82
9.1
9.25
8.75
11.39
12.57
12.8
13.39
13.00
19.29
29.83
28.9
30.91
32.69
40.96
12.97
27.34
26.76
27.08
27.11
55.53
38.28
37.04
32.85
24.94
1.67
5.47
5.30
6.62
4.67
70.17
71.1
69.09
67.31
59.05
82.09
7.96
4.16
4.86
0.78
9.95
17.91
44.44
23.23
27.14
4.36
55.56
76.80
12.60
6.04
3.70
0.86
10.60
23.20
54.31
26.03
15.94
3.71
45.69
78.46
10.35
5.88
4.32
0.84
11.19
21.54
48.05
27.30
20.06
3.90
51.95
82.76
87.61
89.04
89.03
63.30
86.55
7.38
5.38
1.59
2.53
22.46
3.15
3.60 2.98
2.69
2.01
10.30
3.90
5.48
3.26
6.14
6.07
2.50
5.60
0.78
0.70
0.51
0.41
1.44
0.80
9.86
7.01
9.37
8.44
14.24
10.30
17.24
12.39
10.96
10.97
36.70
13.45
42.81
43.42
14.51
23.06
61.20
23.42
20.88
24.05
24.54
18.32
28.06
29.00
31.78
26.31
56.02
55.33
6.81
41.63
4.52
5.65
4.65
3.74
3.92
5.95
57.19
56.58
85.49
76.94
38.80
76.58
Ed. note. An unpublished survey (19731 of over one million commercial cow milk samples indicates an average composition of: fat 3.68"*, nonfat solids 8.48"*, protein 3.14%,
lactose 4.64%, ash .1%.
Source: Johnson, A. H. (1974). The composition of milk. In Fundamentals of Dairy Chemistry, 2nd Edition. B. H. Webb, A. H. Johnson, and
J. A. Alford (editors). AVI Publishing Co., Westport, Connecticut.
as
3
o
1.
5
i
3M
oce
M
o
w
13
5*
ft-
to
0.160.02
6.60.2
55.3
1.032+0.004
-0.5 5
100.17
PH
15C
40 C
Coefficient of expansion at
10C
15.6C
21.1C
Viscosity (centipoise)
Electrical conductivity (mho)
Source: Arbuckle, W. S.
Quality Control For The
Edition. A. Kramer, and
Publishing Co., Westport,
0.920
0.938
0.930
0.9975
0.9985
1.0000
1.6314
45-48 X 10"'
Milk, Species
TABLE 2.M.41
Composition of milk of different species
Component
Fat (%)
Protein (total %)
Casein (%)
Albumin (%)
Lactose (%)
Ash(%)
Specific gravity
Total solids (%)
Cow
4.0
3.5
2.9
0.5
4.9
0.7
1.032
13.1
Human
Goat
Sheep
3.7
1.6
0.9
0.7
7.0
4.25
3.52
7.92
0.21
1.029
12.5
0.73
1.035
13.0
2.8
0.7
4.2
5.2
3.6
1.3
4.8
0.93
1.034
19.29
Source: Arbuckle, W. S. (1973). Dairy products. In Quality Control For The Food
Industry, Vol. 2, 3rd Edition. A. Kramer, and B. A. Twigg (editors). AVI Publishing Co.,
Westport, Connecticut.
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.021
.074
.221
.096
.196
.090
.197
.036
.035
.018
.137
.313
.015
.059
.089
.233
.060
.067
.028
.010
.050
.253
.035
.063
.100
.131
.067
.037
.126
.137
.079
.040
.009
.007
.002
.241
.204
.015
.013
.120
.376
.050
033
011
021
105
048
133
020
233
211
214
017
060
199
155
163
318
326
015
005
009
225
151
003
234
160
148
039
.091
.030
.064
.047
Oil
.027
.027
.123
.260
.934
*
.032
.008
.194
.020
.037
.006
.082
.015
.021
.022
.038
.019
.038
.118
*
.005
.012
.016
.033
.036
.009
.754
.028
.021
*
.010
.047
.094
.348
.049
.018
.392
.032
.327
.395
.130
.088
.176
.580
.118
.017
.083
.053
.212
.110
.006
.062
.085
.091
*
.077
.114
.228
1.029
.163
.058
.026
.090
.069
056
012
123
014
258
*
119
031
067
229
142
025
.142
.187
.380
.152
.662
.256
.255
.258
.054
.129
.258
.955
.055
.280
.330
.260
.026
*
.013
.020
.070
.004
(Continued)
1214
(Continued)
Sul
fur
.143 .365
.150 .450
.016 .200
Oil
.177
.014 .200
.038 .396
.015 .174
.087 1.009
.169 .706
.005 .110
.035 .259
.121 .943
.025 .270
.013 .120
.005 .170
.031 .416
.014 .230
.010 .212
.027 .415
.027 .498
.032 .845
.021 .198
.029 .415
.014 .166
.017 .796
.018 .141
.015 .392
.141 .334
.033 .046
.015 .210
.136 .477
.035
*
.072
.168
.020
.014
.006
.010
.012
.070
.052
.010
.024
.072
.015
.006
.013
.029
.008
.003
.081
.030
.101
.011
.047
.083
.120
.007
.010
.068
.012
.052
.060
*
.351
.318
.039
.027
.017
.094
.019
.110
.394
.008
.124
.369
039
.042
.019
.213
.033
.022
.262
.053
.068
.026
.244
.032
.126
.013
.044
.310
.113
.035
.333
.550
.027
.089
.053
.006
.008
.038
.006
.035
.040
.004
.049
.034
.031
.014
.009
.032
.038
.002
.040
.048
.004
.025
.051
.056
.068
.010
.070
.066
.056
.031
.043
*
.207
.187
.065
Oil
005
025
005
029
276
010
035
178
030
030
011
218
003
004
216
033
024
016
184
038
043
012
008
121
114
069
152
.280
U)
.480
.633
(a)
.007
183
269
.048
.006
.019
.041
.035
.093
Oil
*
.130
.031
.053
.038
.020
.049
.039
.118
.018
*
.180
.022
.027
.029
.013
021
.014
.098
.034
.035
.030
.024
.416
.161
.205
.440
.381
(Continued)
(Continued)
Phos
Cal Mag Potas
Chlorine
Sodium
phorus
cium nesium sium
Food
Tomatoes
Turkey
Turnips
Turnip greens..
Veal
Venison
Walnuts
Watercress
Watermelon
Wheat, entire..
Wheat b r a n . . . .
Yams
.012
.023
.042
.317
.014
.010
.108
.072
.008
.055
.065
.041
.016
.277
.028 .367
.019
.193
.079
.300
.030
.380
.029
.336
.132
.606
.010
.100
.006
.071
.163 .409
.420 1.252
.015 .290
.013
.130
.104
.260
.086
.070
.013
.031
.012
.106
.007
.015
.033
.205
.032
.040
.235
.249
.309
.044
.010
.342
1.430
.042
.048
.123
.054
.390
.073
.041
.030
.059
.006
.088
.042
.037
Sul
fur
.017
.234
.048
.051
.199
.211
.120
.071
.005
.175
.245
.013
(a) Variable.
Food
Abalone
Almonds
Apples
Apricots, fresh
dried
Artichokes
Asparagus
Avocados
Bacon
Bananas
Barley, whole
pearled
Bass
Beans, navy, dried
kidney, dried
Lima, dried
Lima, fresh
string
Beef, chuck
heart
kidney
liver
"lean"
loin
steak
sweetbreads
Beets
Micrograms per
100 grams of
edible portion
Iodine
105.3
*
6.6
*
*
*
6.9
*
16.0 cooked
20.0
9.1
*
15.5
4.8
1.8
*
6.9
*
30.0
9.0
14.0
3.5
*
9.1
*
3.3
(Continued)
Food
Beet greens
Blackberries
Blueberries
Bluefish
Brazil nuts
Bread, rye
white
whole wheat
Broccoli
Brussels sprouts
Butter
Buttermilk
Butternuts
Cabbage
Calf s liver
Cantaloupe
Carrots
Catfish
Cauliflower
Celery
Celery cabbage
Chard
Cheese, hard
cottage
Cherries
Chestnuts
Chicken
Chocolate
Citron
Clams
Cocoa
Coconut, dried
fresh
Codfish
Cod-liver oil
Coffee, beans
water extract
Collards
Corn
Corn germ
Corn meal, yellow
Corn, sweet
Cow peas
Crab
Cranberries
Cream
Cucumber
Currants, dried
fresh
Dandelion greens
Dates
Duck
Eggplant
Eggs, hen
Egg white
Egg yolk
Endive
(Continued)
(Continued)
Milligrams per 100 grams of
edible portion
Zn
Fe
Cu
Mn
4.2
0.89
0.64
0.9
3.6
1.8
0.86
2.5
1.8
1.9
0.18
0.28
6.8
0.66
5.2
0.58
0.91
0.36
1.2
0.68
0.6
3.7
1.0
0.98
0.54
2.2
2.0
3.0
5.0
4.3
8.2
2.8
1.9
0.65
*
5.4
0.46
3.1
3.1
25.0
1.1
0.64
2.7
2.0
0.57
0.23
0.31
3.3
0.74
5.5
3.5
2.0
0.61
2.6
0.1
7.0
2.9
0.12
0.15
0.11
0.23
1.3
0.28
0.25
0.33
0.20
0.11
0.04
0.05
1.2
0.11
6.3
0.05
0.12
0.17
0.27
0.12
0.06
0.11
0.09
0.13
0.39
0.54
2.1
0.57
0
2.4
0.62
0.53
0.55
*
1.3
*
*
0.71
0.91
0.19
0.08
0.17
1.3
0.11
0.15
0.13
0.8
0.13
0.17
0.23
0.46
0.09
0.17
0.04
0.25
0.09
1.2
0.57
3.4
0.94
1.3
0.42
3.2
0.26
0.30
0.04
*
*
0.21
0.37
0.05
0.37
*
0.15
0.17
0.12
0.8
0.11
0.05
0.03
1.7
*
3.2
*
3.5
*
1.3
0.01
0
*
*
2.0
1.1
3.6
0.22
0.31
1.5
0.3
0.38
*
0.13
0.31
*
0.34
2.6
0.03
0.23
0.04
0.11
0.23
0.02
*
*
*
*
*
3.3
*
*
*
*
*
0.20
3.0
0.09
0.35
12.4
0.22
0.21
*
*
*
0.15
0.19
0.46
2.6
*
3.6
2.6
*
0.84
*
0.9
0.5
2.2
9.4
1.8
*
*
2.5
*
*
0.12
*
0.2
1.2
0.32
0.34
0.28
1.3
0.01
3.8
0.12
Micrograms per
100 grams of
edible portion
Iodine
8.0
*
*
26.0
*
9.0
11.3
11.0
15.0
6.2
8.6
*
*
2.3
*
2.3
4.4
9.4
1.6
12.3
*
11.0
10.0
6.4
0.6
*
*
*
2.1
124.0
*
*
1.8
31.4
860.0
8.6
4.0
1.0
12.0
*
*
3.3
5.7
30.2
3.3
5.7
0.83
*
*
*
0.8
12.0
6.8
16.0
3.7
{Continued)
(Continued)
{Continued)
Food
Micrograms per
100 grams of
edible portion
Iodine
*
*
1.5
*
66.5 salt water
7.0 fresh water
30.9
*
Escarole (chicory)
Figs, dried
fresh
Filberts
Fish, general
1.1
3.5
0.42
4.1
0.61
0.14
0.34
0.06
1.2
0.33
0.34
*
*
0.02
0.19
0.36
0.12
1.0
0.80
Flounder
Flour, buckwheat
graham or
whole wheat
rye
white
Garlic
Goose
Gooseberries
Grapefruit
Grapes
Grape juice
Haddock
Halibut
Hazelnuts
Herring
Hickory nuts
Hominy
Honey
Huckleberries
See blueberries
Kale
KidneySee beef,
lamb
Kohlrabi
Kumquats
Lamb
chop
kidney
Lard
Leeks
Lemons
Lemon juice
Lentils (dried)
Lettuce, head
leaf
LiverSee beef, etc.
Lobster
Loganberries
Macaroni
Mackerel
Mangoes
Milk, cow's
Milk powder
Molasses
Mushrooms
MuskmelonSee
cantaloupe
Mussels
Mustard greens
0.73
1.2
0.22
0.72
*
2.1
0.82
1.0
3.8
2.1
1.2
*
2.2
0.49
0.28
0.80
0.3
0.71
0.97
4.3
1.1
2.6
0.73
0.75
0.47
0.43
0.14
0.26
0.33
0.10
0.45
0.11
0.02
0.28
0.23
1.2
0.27
1.4
0.18
0.15
4.3
2.0
0.54
0.46
0.05
0.05
0.01
0.08
*
0.02
*
3.6
*
*
0.11
0.03
1.9
1.2
0.92
*
0.1
*
0.17
*
*
*
0.97
3.6
*
*
*
*
2.3
3.6
2.7
*
*
1.3
*
0.9
83.4
27.7
1.4
21.4
*
*
*
3.1
0.52
0.86
0.65
0.55
2.4
3.3
12.0
0.1
1.3
0.6
0.15
8.1
0.58
2.0
0.14
0.09
0.42
0.42
0.31
0.02
0.17
0.04
0.13
0.59
0.11
0.14
0.12
0.07
*
0.04
*
*
*
0.35
*
3.3
1.0
0.82
*
*
*
*
1.9
0.23
*
0.17
5.4
0.39
0.44
*
*
*
15.0
*
9.3
*
0.5
5.2
*
2.9
2.7
0.67
1.4
1.3
0.98
0.3
0.24
0.64
8.2
1.5
1.5
0.14
0.07
0.27
0.04
0.04
0.34
1.4
1.0
0.04
*
*
0.02
*
0.03
*
0.44
0.12
0.24
0.45
*
*
*
0.36
*
*
0.4
80.1
2.7
*
16.3
1.6
3.8
32.0
*
0.0
4.9
0.35
0.12
0.46
1.2
4.5
*
80.2
5.4
(Continued)
(Continued)
(Continued)
Food
Mutton, leg
chop
liver
Nectarines
Oatmeal
Oats
Okra
Oleomargarine
Olives
Onions
Oranges
Orange juice
Oysters
Oyster plant
See salsify
Parsley
Parsnips
Peaches
dried
Peanuts
Pears
Peas, dried
fresh
Pecans
Peppers, green
red
Perch
Pickerel
Pike
Pimentos
Pineapple
Pistachio nuts
Plums
Pork, general
chop
liver
Potatoes
Prunes, dried
Pumpkin
Quinces
Radishes
Raisins
Raspberries
Red snapper
Rhubarb
Rice, entire
polished
Rutabagas
Rye, whole
flour
Salsify (oyster plant)
Salmon
Sardines
Scallops
Shrimp
Soybeans
0.4
0.16
1.6
0.06
0.38
1.4
0.14
0.04
0.25
0.11
0.18
0.05
3.4
*
3.3
5.0
0.56
*
0.12
0.38
0.03
*
0.13
13.0
1.1
0.38
6.3
2.2
0.47
5.5
2.0
2.6
0.49
0.6
0.74
0.8
0.34
*
0.38
7.9
0.71
1.5
2.0
25.0
1.3
3.6
0.81
0.85
1.5
2.7
0.96
0.40
0.90
4.4
0.93
0.64
4.2
2.1
1.4
1.2
3.3
3.0
2.7
7.2
0.23
0.12
0.07
0.27
1.1
0.16
1.1
0.23
1.4
0.11
*
0.37
0.34
0.17
0.60
0.09
1.2
0.14
1.5
0.31
1.3
0.17
0.29
0.07
0.13
0.22
0.23
0.16
0.16
0.09
0.26
0.2
0.12
0.63
0.43
0.3
0.23
0.04
0.23
1.2
1.1
1.2
0.04
*
0.68
0.86
0.05
1.8
0.3
3.5
0.15
0.19
*
*
*
*
1.5
0.67
0.11
*
0.06
0.38
0.41
0.16
0.04
0.04
0.17
0.34
0.67
0.01
0.16
1.9
1.1
0.12
9.0
2.0
0.41
*
0.26
3.9
0.23
2.9
2.2
*
4.1
*
*
2.9
*
*
0.3
1.3
0.17
0
46.0
*
*
0.02
*
1.6
0.16
4.0
1.1
*
0.06
*
*
*
0.23
0.28
0.03
1.4
*
0.79
0.31
0.05
0.21
*
0.16
0.20
0.35
0.28
0.16
2.1
0.22
0.30
1.8
0.22
0.8
0.94
*
1.4
1.8
Micrograms per
100 grams of
edible portion
Iodine
1.8
3.3
*
4.2
5.2
5.6
7.4
*
3.6
0.6
1.5
74.2
*
3.6
1.3
*
0.7
0.4
*
2.1
*
*
2.3
5.3
7.0
*
0.2
16.0
*
4.7
7.6
*
14.0
3.9
0.12
1.4
*
6.4
*
*
31.0
26.0
25.0
5.1
6.7
6.7
6.8
*
29.1
27.0
47.5
35.5
6.3
(Continued)
Food
Soybean flour
Spinach
Squash, summer
winter
Strawberries
Sweet potatoes
Syrup
Tangerines
Tapioca
Tea extract
Tomatoes
Trout
Tuna fish
Turkey
Turnips
Turnip greens
Veal, medium, lean
Vinegar
Walnuts, black
English
Watercress
Watermelon
Wheat
Wheat bran
Wheat germ
Whitefish
Yams
(Continued)
(Continued)
Milligrams pei: 100 grams of
edible portion
Zn
Fe
Cu
Mn
*
7.4
1.2
4.7
0.11 0.73 0.62
0.53 0.08 0.14
*
0.77 0.10 0.22 0.21
0.75 0.07 0.23 0.09
0.23
0.15 0.3
1.0
*
*
0.09
1.5
*
0.46 0.09 0.04
0.96 0.07
*
0.04
0.72
*
*
*
0.50 0.09 0.13 0.24
0.89 0.33 0.06
1.0
*
*
0.5
1.6
*
3.0
0.17 0.03
0.61 0.08 0.16 0.08
6.1
0.08
1.9
0.28
2.6
0.20 0.03 3.5
*
0.47 0.04
1.0
6.0
3.2
*
*
2.6
0.88 2.4
2.3
4.4
0.1
0.42 0.56
0.41 0.07 0.02
*
6.0
5.4
0.8
4.2
13.7
1.3
10.2
12.0
24.0
2.7
14.3
13.0
0.42 0.19
*
*
*
*
8.4
0.05
Micrograms per
100 grams of
edible portion
Iodine
*
41.0
2.3
*
2.4
*
*
*
16.0
1.5
3.1
30.5
*
7.5
2.4
5.0
*
*
*
3.6
*
7.6
*
*
3.0
4.7
Lead
Statutory
Arsenic
Fluorine
10
1.0
10
3.0
Recommended
Copper
Zinc
7.0
15
0.5
7.0
1.0
0.5
0.2
0.2
0.1
7.0
2.0
0.5
5.0
10
10
5.0
2.0
2.0'
2
4.0
30
7.0
7.0
70 33
70
30 s
30
0.5
1.0
5.04
20 s
5.03
20
0.5
0.5
5.0
5.0
5.0
10
30
3.0
0.5
2.0
0.5
5.0
0.5
0.5
0.5
2.0
30
100
(Continued)
(Continued)
Tomato catsup
Tomato juice
Tomato juice beverages
Tomato juice cocktails
Tomato paste
Tomato paste: total solids between 15 and 25%
Tomato paste: total solids greater than 25%
Lead
Statutory
Arsenic
Fluorine
Recommended
Copper
Zinc
0.5
5.0
15
10
5.0
5.0
2.0
0.5
1.0
5.0
5.0
2.0
2.0
2.0
1.0
5.0
5.0
5.0
1.0
5.0
7.0
5.0
20
0.5
10
3.0
10
50
0.5
2.0
30
300
2.0
5;0
30 6
5.0
0.5
10
2.5
1.0
0.2
0.5
0.5
20
7.0
5.0
10
20
5.0
5.0
0.5
5.0
10
1.0
1.0
150
20
100 77
100
100 7
3.0
5.0
(Continued)
(Continued)
Lead
3.0
5.0
Statutory
Arsenic
Fluorine
Recommended
Copper
Zinc
100 7
100 7
3.0
5.0
6
20
20
0.5
5.0
0.5
0.5
7.0
1.0
10 9
7.09
5.09
120 9
2.09
'Note: 2.0 ppm or the limit specified in the BP or the BPC, whichever is the higher.
Limit specified in the BP or the BPC.
Calculated on the fat-free substance.
4
Calculated on the dry fat-free substance.
5
Source: Davis, M. S. U.K. Regulations on Trace Elements in Foods. Food Trade Review, Vol. 36, No. 3. Food Trade
Press Ltd., London, England.
J-JlClllCll v
Potassium
Calcium
Compound
Name
Formula
Acid salt of tartaric KHC4H4O6
acid
Salts of citric acid
K:HCHtO;
Salts of malic acid KHC4ILO5
Acid salt of tartaric Ca(HC4H 4 O),
acid
Salts of phytic acid CsH(CaPO4),i
Calcium caseinate
Magnesium Salts of phytic acid
Iron
Sulfur
Chlorophyll
Hematin
Cystine
Glutathione
Insulin
Not known
C,H,(MgP04) .
C 55 H 72 N4MgOo
C34H 3 3N4Feb 5
CsHnNzSlOj
C 1 0 H, 7 N,SO .
(C4 S H 69 NiiSOi4) n
Thiamin chloride
C 12 H 17 N4SC1
Allyl isothiocyanate C 3 H 5 NC S
(C 3 H 5 ) 2 S "
Allyl sulfide
Phosphorus Lecithins
Cephalins
Nucleic acids
e.g., C 4 4H 88 NPO 9
e.g., C,,H 8 0 NPO 8
e.g., C 29 H45N 5 PO 26
Phosphoproteins
Hexosemonophos
phate
Hexosediphosphate
Phytic acid
Not known
C^fwti1 a 1 non 1 ti
Vs'UIlLa.Hlcll 111
Grapes, cucumbers
Fruits, vegetables
Fruits, vegetables
Grapes
Bran of wheat, rye,
etc.
Milk
Bran of wheat, rye,
etc.
Green plants
Hemoglobin of blood
Proteins
Animal tissues
A hormone, secreted
by Isles of Langer
hans
Yeast, pork muscle,
etc.
Mustard, onions
Garlic, radishes, cab
bage, turnips, etc.
Egg y o l k , b r a i n ,
nerves, etc.
Blood
Nuclear tissue, e.g.,
thymus
Egg yolk, milk
Iodine
Copper
Hemocyanins
Zinc
No t known
etc.
Muscle
A hormone secreted
by thyroid gland
Respiratory protein in
lower animals (e.g.,
lobster)
Red blood cells
Mite (Enlarged)
LARVA
NYMPH
ADULT
FIGURE 2.M.7
Source: USDA (1974). Protecting home cured meat from insects. USDA Home and Garden Bull. 109.
Moisture, Drying
X WEIGHT
REDUCTION
% MOISTURE
AFTER DRYING
r- 85
80
\
85
% MOISTURE
BEFORE DRYING
V.EXAMPLE
80
r95
75
75
70
V9O
70
65
65
60
-i
-85
55
-80
50
75
60
*\
50
140
40
30
30
20
20
10
10 '
FIGURE 2.M.8
Moisture and weight relationship due to drying
Source: Tressler, D. K., VanArsdel, W. B., and Copley, M. J. (1968). The Freezing Preservation of Foods, Vol. 3.
AVI Publishing Co., Westport, Connecticut.
Human body
Brain, white matter.
Brain, gray matter. .
Liver
Muscle
.
Blood
Bone
'.....
Saliva
Protoplasm..
Fish, muscle
Milk
Vegetables
Fruits
Seeds
Larvae of clothes-moth
Wool, hair (food of larvae of clothes-moth)
.
.
Water
per cent
65
.68
84
76
73
80
10-40
99.5
70-93
80
87
90
85
10-20
58
4-9
Mold, Food
TABLE 2.M.48
Molds affecting foods
Product
Dairy products
Stone fruits
Pome fruits
Tomatoes
Organism
Alternaria sp.
Oospora lact is
Cladosporium sp.
Penicilium sp.
Sclerotinia fructicola
Rhizopus nigricans
Cladosporium sp.
Penicillium sp.
Aspergillus sp.
Botrytis sp.
Glomerella cingulata
Physalospora cydoniac
Penicillium expansum
Colletotricum phomoides
Alter naria sp.
Oospora sp.
Fusarium sp.
Phoma destructiva
Phytophthora sp.
Rhizopus nigricans
Sclerotiorum sp.
Rhizopus nigricans
Colletotricum lindimuthianum
Diaportha batatis
Sclerotium bataticola
Botrytis sp.
RhKoctonia
Common Name,
or Type
of Rot
Brown rot
Soft rot
Green mold
Blue mold rot
Black rot
Gray mold rot
Bitter rot
Black rot
Blue mold rot
Anthracnose
Alternaria rot
Machine mold
Buckeye rot
Watery rot
Soft, mushy rot
Anthracnose
Dry rot
Dry rot
Gray mold
Soil rot
Molds, Mycotoxins
TABLE 2.M.49
Mycotozinogenic molds
Species
Clinical effect
Susceptible
species
man
mouse
poultry
poultry
poultry, man
mouse
swine
swine
poultry
poultry
rat
Asp. oryzae
Asp. dstianus
Asp. parasiticus
Asp. ruher
Asp. terreus
Asp. wentii
Chaetomium glohosum
hepatic necrosis
cf. Asp. ochraceus
cl. Asp. flavus
cf. Asp. flavus
cf. Pen. citrinum
emaciation
haemorrhages and
paralysis
Cladosporium cpiphylluin
Fusarium cutmom in
Fus. nivalc
ATA
various
poultry
rat
man
anorexia
emaciation and
gangrene
hepatic necrosis
bovine
bovine
swine
ATA
man
ocstroinimetic
rcsponse
swine
ATA
ATA
man
man
ascending paralyses
haemorrhages and
renal damage
tremors
hepjtic atrophia
cirrhosis
cf. Asp. flavus
haemorrhages and
hepatic injury
cf. Pen. citrinum
cf. Pen. citrinum
cf. Asp. flams
renal damage
cf. Asp. ochraceus
angiocholecystitis
facial oedema
cf Asp. flavus
haemorrhages
various
poultry
mouse
mouse
various
swine
swine, i
sheep
bovinehorse
ml each
0
0
0
1
1
1
1
1
2
2
2
2
2
2
3
3
3
3
3
3
3
4
4
4
4
4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
MPN
r t1
ml each
J nMl
0
1
2
0
0
1
1
2
0
0
1
1
2
3
0
0
1
1
2
2
3
0
0
1
1
1
2
2
3
3
4
0
0
0
1
1
1
2
2
2
3
3
3
3
4
4
4
4
4
5
5
5
5
< f A1
J nijl U. 1
IFIHAV W*IT
ml each
1
0
0
0
1
0
1
0
0
1
0
1
0
0
0
1
0
1
0
1
0
0
1
0
1
2
0
1
0
1
0
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
3
4
0
1
2
3
4
100 ml
2
2
4
2
4
4
6
6
5
7
7
9
9
12
8
11
11
14
14
17
17
13
17
17
21
26
22
26
27
33
34
23
31
43
33
46
63
49
70
94
79
109
141
175
130
172
221
278
345
240
348
542
918
1609
mileA per
Upper
<0.5
<0. 5
<0. 5
<0.5
<0. 5
<0. 5
<0. 5
<0. 5
<0. 5
1
1
2
2
3
1
2
2
4
4
5
5
3
5
5
7
9
7
9
9
11
12
7
11
15
11
16
21
17
23
28
25
31
37
44
35
43
57
90
120
68
120
180
300
640
7
7
11
7
11
11
15
15
13
17
17
21
21
28
19
25
25
34
34
46
46
31
46
46
63
78
67
78
80
93
93
70
89
114
93
120
150
130
170
220
190
250
340
500
300
490
700
850
1000
750
1000
1400
3200
5800
1
0
1
0
0
1
2
0
0
1
2
0
0
1
1
2
2
3
0
0
0
0
1
0
0
0
1
0
0
0
1
0
1
0
1
0
MPN of Inoculum
of First Dilution
0.18
0.20
0.40
0.45
0.68
0.68
0.93
0.78
1.1
1.1
1.4
1.3
1.7
1.7
2.1
2.2
2.6
2.7
No. of Positive
Tubes Observed
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
0
0
1
1
2
2
2
3
3
3
4
4
4
4
5
5
5
5
5
0
1
0
1
0
1
2
0
1
2
0
1
2
3
0
1
2
3
4
MPN of Inoculum
of First Dilution
2.3
3.1
3.3
4.6
4.9
7.0
9.5
7.9
11.0
14.0
13.0
17.0
22.0
28.0
24.0
35.0
54.0
92.0
160.0
1
Example 1. Suppose l m l was inoculated from the 10, 10"' and 10 ~2 dilutions of
culture into 5 tubes for each dilution, and that the numbers of turbid tubes observed after
incubation were 4-2-1. The table shows that the MPN = 2.6 per inoculum taken from the
10 dilution.
Example 2. Suppose the same results were obtained with tubes inoculated from 10 3 ,
10 4 and 103~5 dilutions. The MPN is then 2.6 per inoculum taken from the 10 "3 dilution,
or 2.6 X 10 per inoculum of undiluted culture.
Source: Sulzbacher, W. L. (1973). Meat and meat products. In Quality Control For The
Food Industry, Vol. 2, 3rd Edition. A. Kramer, and B. A. Twigg (editors). AVI Publishing
Co., Westport, Connecticut.
FIGURE 2.M.9
Weight of dissected muscle in a carcass compared with empty body weight for sheep (), cattle (), and pigs (O)
Source: Tribe, D. E. (editor). Carcass Composition and Appraisal of Meat Animals. CSIRO, Australia.
Mustard, French
TABLE 2.M.52
Prepared french mustard
Prepared French Mustard
Distilled malt vinegar (4% acetic acid)
White mustard farina
Salt
Ground turmeric
Ground cayenne pepper
Ground cloves
Ground pimiento
60 gal. (U.S.)
60 1b
16V2 lb
2V2 lb
1 lb
1 lb
x
k lb
Source: Binsted, R., Devey, J. D., and Dakin, J. C. (1971). Pickle &
Sauce Making, 3rd Edition. Food Trade Press, London, England.
Size
Molecular
Wright
Mvosin
1600 A long,
30A diameter
About
500,000
Thick filaments of A band; major role in contraction-relaxation; contains about 7-SH groups
per l0-r', made up of subunits, LMM + HMM,
ratio 2:1; ATPase
Light mcromyosin
(LMM)
Rod, 76 percent
a-helix, probably
2-strandcd
coiled-coil
850 A X 15 A
About
150,000
Major portion of "tail" of myosin molecule; noncovalently bonded to HMM so that two subunits
are easily separated
Heavy meromyosin
(HMM)
"Tadpole," 43
percent u-helix
About
200,000
HMMS,
Globular, 27
percent u-helix
70 A long
About
120,000
HMMS2
Rod, 2-stranded
coiled-coil,
73 percent a-helix
450 A long
About
60,000
"Tail" of HMM
Tropomyosin
Rod, 2-chain
coiled-coil,
91 percent a-helix
400 A X 20 A
About
70,000
Located in Z line and thin filaments; possibly responsible for structure of Z line; highly charged
molecule; resistant to denaturation; may act as
core for double helix of F-actin
Actin-C form
Globular, about 30
percent helical
55 A diameter
50,00060,000
Actin-F form
Double chain
of spheres
coiled together
Length
approximates
that of thin
filaments
Many
millions
Protein
Actomyosin
(myosin B )
Troponin A
andB
a-actinin
P-actinin
M-protein
6500 to
300,000
depending
on solvent
used
May occur in thin filaments; may act by influencing natural filament length; deterrent to
interaction among actin strands, which otherwise
tend to form gel
Located in middle of H-zone; accelerates lateral
aggregation of myosin; holds thick filaments in
position in A band
Source: Paul, P. C , and Palmer, H. H. (1972). Food Theory and Applications. John Wiley & Sons, New York.
Niacin
TABLE 2.N.1
Niacin content of foods
mg/100 g
mg/100 g
Peas
Corn
Potatoes
Asparagus
Lima beans
Peaches
Artichokes
Broccoli
2.9
1.7
1.5
1.5
1.4
1.0
1.0
0.9
Brussels sprouts
Cauliflower
Tomatoes
Bananas
Carrots
Watermelon
Oranges
Lettuce
0.9
0.7
0.7
0.7
0.6
0.5
0.4
0.3
1231
Niacin, Daily
Recommendations
MILLIGRAMS
CHILDREN
16
age
1 to 4-
4 to 7
7 lo 11
11 to 15
23 to 51
16
MALES
51 +
18
20
>15 to 23
23 to 51
FEMALES
12 13 14
-51 +
15911
to
to
23
15
16
Pregnant -f- 2
Lactating -f- 4
GOOD SOURCESt
MILLIGRAMS
Liver
3'/ 2 oz.
Lamb
3'/, oz.
Veal
3'/ 2 oz.
Beef
3'/ 2 oz.
Pork
3'/ 2 oz.
->20.
-7.6
-7.2
-+4.S
-4.4
Luncheon Meat
2 oz. '
-2.4.
Pork Sau;age
2 oz.
2.4
-10.1
31/] oz.
Fish
3</2 oz.
- 8.1
-+5.5
Peanut Butter
2 tblsp.
Potato
1 med.
-4.8
1.8
M.5
'/j cup
M.3
Dried Beans
and Peas % cup
1.3
Com
Vi cup H . O
Sweet Potato
1 med.
0.8
Banana
1 med.>0.7
Cereal
'/, cup>0.7
Bread
1 slice * 0 . 7
tAverage nutrient content as food is served. (Note: 3% oz equals approximately 100 g.)
FIGURE 2.N.1
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
1233
1.7
3.5
1.0
1.0
1.5
3.8
0.07
3.5
3.0
0.1
0.6
5.0
7.0
6.0
13.0
Beverages
Beer
Chocolate
Tea
0.7
1.0
6.0
1.2
4.0
0.3
0.25
1.0
2.6
16.0
1.2
0.6
0.7
1.2
10.0
10.0
6.0
0.08
0.7
0.8
[ Nitrosomyoglobin
j
heot
[ Nitrosohemochrome
FIGURE 2.N.2
Nitrate and nitrite pathway in meat curing
Source: Ockerman, H. W. (1975). Comparative anatomy of meat animals. In Meat Hygiene. J. A. Libby (editor).
Lea & Febiger, Philadelphia.
Nitrate,
Vegetables
TABLE 2.N.3
Nitrate content of vegetables grown in 1963 and 1964 and vegetables
purchased in Columbia, Missouri, stores in 1964a
NO3-N Content (% dry weight)
Vegetable
Radishes (red)
Beets (red)
Turnips, tops
Carrots
Lettuce, leaf
Spinach
Kale
Mustard
Sweet corn
Cabbage
Broccoli
Cauliflower
Celery
Green beans
Squash
Cucumbers
Tomatoes
Field Grown*
(1963)
Field Grown*
(1964)
Purchased c
(1964 range)
0.53-1.2
0.8 -1.9
0.19-0.78
0.39-1.50
0.09-0.84d
0.03-0.76
0.0 -0.13
0.02-1.06
0.07-0.66
0.25-0.85
0.02-0.05
0.08-0.5
-
0.30-1.02
0.46-0.98
_
-
0.02-0.05
0.09-0.60
0.09-0.24
_
_
_
_
-
_
_
0.01
0.01-0.09
0.01-0.09
0.0 -0.31
0.11-1.12
0.04-0.25
0.09-0.43
0.0 -0.16
0.0 -0.11
5.2
10.4
20.8
31.2
41.6
52.0
65.5
72.8
104.0
156.0
207.9
312.9
Normal Curve
TABLE 2.N.5
Areas under the normal probability curve. Area to
the right of z (or to the left of -z), or the probabil
ity of a random value of z exceeding the marginal
value
.00
.01
.02
.03
.04
.or>
.00
.07
.OS
.00
.0
.1
2
.3
.4
.5000
.4002
.4207
.3821
.3440
.41)00
. 4502
.4I0S
.37X3
.340!)
.4020
.4522
.4129
.3745
.3372
.4SS0
.44X3
.40!>0
.3707
.33:;o
.4S4O
.4443
.4052
. 300!)
.3300
.4N01
.4404
.401:;
.3032
.3204
.4701 .4721
.4304 . 4325
.3074 .3930
.:',594 .3557
322S .3192
.40X1
. 42X0
.3X97
.3520
.3150
.4041
.4247
.3X59
.34X3
.3121
.5
.6
.7
.8
.9
.30S5
.2743
.2420
.2119
.1S41
.3050
.270!)
.23S9
.2090
.1S14
.3015
.2676
.235S
.2061
.17SS
.29S1
.2643
.2327
.2033
.1762
.2946
.2611
.2296
.2005
.1736
.2912
.2578
. 2200
. 1977
.1711
.2K77
.2546
.2236
.1949
. 16S5
.2X43
.2514
.2206
. 1922
. 1000
.2X10
.24X3
.2177
. 1S94
. 1035
.2770
.2451
.2148
.1X07
.1011
1.0
1.1
1.2
1.3
1.4
.1587
.1357
.1151
.090S
.OSOS
.1562
.1335
.1131
.0951
.0793
.1539
.1314
.1112
.0934
.077S
.1515
.1292
. 1093
.0918
.0764
.1492
. 1271
. 1075
.0901
.0749
.1409
.1251
.1050
.0SS5
.0735
.1446
.1230
. 103S
.0X09
.0721
. 1423
.1210
.1020
.0X53
.070S
.1401
.1190
. 1003
.OX3S
.0094
.1379
.1170
.09X5
.0X23
.00X1
1.5
1.6
1.7
1.8
1.9
.0668
.0548
.0446
.0359
.02S7
.0655
.0537
.0436
.0351
.0281
.0643
.0526
.0427
.0344
.0274
.0630
.0516
.0418
.0336
.0268
.0018
.0505
.0409
.0329
.0262
.0606
.0495
.0401
.0322
.0256
.0594
.0485
.0392
.0314
.0250
.0582
.0475
.0384
.0307
.0244
.0571
.0465
.0375
.0301
.023!)
.0559
.0455
.0367
.0294
.0233
2.0
2.1
2.2
2.3
2.4
.0228
.0179
.0139
.0107
.0082
.0222
.0174
.0136
.0104
.0080
.0217
.0170
.0132
.0102
.0078
.0212
.0160
.0129
.0099
.0207
.0162
.0125
.0096
.0075
.0073
.0202
.015S
.0122
.0094
.0071
.0197
.0154
.0119
.0091
.0069
.0192
.0150
.0116
.00X9
.0008
.01XX
.0146
.0113
.00X7
.0066
.01X3
.0143
.0110
.00X4
.0064
2.5
2.6
2.7
2.8
2.9
.0062
.0Q47
.0035
.0026
.0019
.0060
.0045
.0034
.0025
.0018
.0059
.0044
.0033
.0024
.0018
.0057
.0043
.0032
.0023
.0017
.0055
.0041
.0031
.0023
.0016
.0054
.0040
.0030
.0022
.0016
.0052
.0039
.0029
.0021
.0015
.0051
.0038
.0028
.0021
.0015
.0049
.0037
.0027
.0020
.0014
.0048
.0036
.0026
.0019
.0014
3.0
3.1
3.2
3.3
3.4
.0013
.0010
.0007
.0005
.0003
.0013
.0009
.0007
.0005
.0003
.0013
.0009
.0006
.0005
.0003
.0012
.0009
.0006
.0004
.0003
.0012
.0008
.0006
.0004
.0003
.0011
.0008
.0006
.0004
.0003
.0011
.0008
.0006
.0004
.0003
.0011
.0008
.0005
.0004
.0003
.0010
.0007
.0005
.0004
.0003
.0010
.0007
.0005
.0003
.0002
3.6
.0002
.0002
.0001
.0001
.0001
.0001
.0001
.0001
.0001
.0001
3.9
.0000
Normal Solutions
TABLE 2.N.6
Decinormal solutions of salts and other reagents (Atomic and molecular weights in the following table
are based upon the 1965 atomic weight scale and the isotope C-12. The weight in grams of the
compound in 1 cc of the following decinormal solutions is found by dividing the H equivalent in the
last column by 1000.)
Name
Acetic acid
Ammonia
Ammonium ion
Ammonium chloride
Ammonium sulfatc
Ammonium thiocyanate
Barium
Barium carbonate
Barium chloride hydrate
Barium hydroxide
Barium oxide
Bromine
Calcium
Calcium carbonate
Calcium chloride
Calcium chloride hydrate
Calcium hydroxide
Calcium oxide
Chlorine
Citric acid
Cobalt
Copper
Copper oxide (cupric)
Copper sulfate hydrate
Cyanogen
Hydrochloric acid
Hydrocyanic acid
Iodine
Lactic acid
Malic acid
Magnesium
Magnesium carbonate
Magnesium chloride
Magnesium chloride hydrate
Magnesium oxide
Manganese
Manganese sulfate
Mercuric chloride
Nickel
Nitric acid
Nitrogen
Nitrogen pentoxide
Oxalic acid
Oxalic acid hydrate
Formula
Atomic or
molecular
weight
60.0530
17.0300
NH4+
1M.03S6
53.4016
NH4C1
132.1388
(NH 4 ).SO 4
76.1204
NH4CNS
137 34
Ba
197.3494
BaCOj
244.2767
BaCl 2 2H : O
171 3547
Ba(OH) 2
153.3394
Ba()
Br
79.909
40. OS
Ca
100.0894
CaCO,
110.9860
CaCl 2
219.0150
CaCl2.6H2O
74.0947
Ca(OH) 2
56.0794
CaO
35.453
Cl
C 6 H 8 O 7 H 2 O 210.1418
58.9332
Co
63.54
Cu
79.5394
CuO
CuSO 4 5H 2 O 249 6783
26.0179
(CN),
36.4610
HC1
27.0258
HCN
126.9044
I
90.0795
C,HO,
134.0894
C 4 H,O,
24.312
Mg
84.3214
M K CO 3
95.2180
MgCU
MgCl2-6H2O 203.2370
40.3114
MgO
54.938
Mn
150.9996
MnSO
271.4960
HRCI,
58.71
Ni
63.0129
HNO,
14.0067
N
108.0104
NiO,
90.0358
H,C,O
H2C2O4-2H2O 126.0665
Hydrogen
equivalent
HCJHJO*
HC.thOi
NH,
NH,
NH
NH4CI
(NH 4 ) 2 SO,
NHCNS
Ba
BaCO>
BaCl 2 2H 2 O
Ba(OH) 3
BaO
Br
Ca
CaCO,
CaCl2
CaClj.6H 2 O
Ca(OH),
CaO
Cl
C6H8O7-H2O
Co
Cu
CuO
CuSO 4 5H 2 O
CN
HC1
HCN ,
I
C,HO,
C.H 6 O S
iMg
^MgCO,
^MgClj
MgCl 2 -6H 2 O
^MgO
^Mn
^MnSO 4
iHgCU
*Ni
HNO ,
N
^N 2 O &
^H 2 C t O 4
^H^CO.^HjO
0.1 Hydrogen
equivalent
in g
0" 0053
1 7031
1.8039
5 3492
6.0069
7.6120
0 867
9 8075
12.2138
8.5077
7.6670
7 9909
2 004
5 0045
5 5493
10.9508
3.7047
2.8040
3.5453
7.0047
2 9466
3.177
3.9770
12.4839
2.6018
3.6461
2.7026
12.6904
9.0080
6.7045
1 2156
4.2161
4.7609
10.1623
2.0156
2.7469
7 5500
13.5748
2.9356
6.3013
1.4007
5 4005
4 5018
6 3033
(Continued)
Formula
CO,
Oxalic acid anhydride
H,PO4
Phosphoric acid
K
Potassium
KHCO,
Potassium bicarbonate
K2CO,
Potassium carbonate
KC1
Potassium chloride
KCN
Potassium cyanide
KOH
Potassium hydroxide
K2O
Potassium oxide
Potassium permanganate for Co estimation KMnO,
Potassium permanganate for Mn estimation KMnO
Potassium tartrate
K2H4C4O6
Silver
Ag
AgNO3
Silver nitrate
Na
Sodium
Sodium bicarbonate
NaHCO3
Na2CO,
Sodium carbonate
NaCl
Sodium chloride
NaOH
Sodium hydroxide
Na2O
Sodium oxide
Na 2 S
Sodium sulfide
H2C4H4O4
Succinio acid
H2SO4
Sulfuric acid
SO 3
Sulfur trioxide
C4H6O
Tartaric acid
Zn
Zinc
ZnS(>4-7H2O
Zinc sulfate
Atomic or
molecular
weight
72.0205
97.9953
39.102
100.1193
138.2134
74.5550
65.1199
56.1094
94.2034
158.0376
158.0376
226 2769
107.87
169.8749
22.9898
84.0071
105.9890
58.4428
39.9972
61.9790
78.0436
118.0900
98.0775
80 0622
150.0888
65.37
287.5390
Hydrogen
equivalent
0.1 Hydrogen
equivalent
in g
C 2 O 3
H 3 PO 4
K
KHCX)3
K2CO3
KC1
KCN
KOH
K,O
KMnO4
|KMnO 4
K2H4C4O6
3.6010
3.2665
3.9102
10.0119
6.9106
7.4555
6.5120
5.6109
4.7102
2 6339
Ag
AgNO3
Na
NaHCOs
Na 2 CO 3
NaCl
NaOH
Na2O
JNa 2 S
^H2C,H4O4
H 2 SO 4
SO3
iC4H6O6
Zn
iZnSO 4 7H 2 O
5.2678
11 3139
10.787
16.9875
2.2990
8.4007
5.2995
5.8443
3.9997
3.0990
3.9022
5.9045
4.9039
4.0031
7 5044
3.269
14 3769
Source: Weast, R. C. (editor) (1974-1975). Handbook of Chemistry and Physics, 55th Edition. CRC Press, Cleveland.
Nut, Grades
TABLE 2.N.7
U.S. grade standards for nuts
Kind of Nut
In-shell
Almonds
Brazils
English walnut s
Filberts
Pecans
Mixed nuts ( a l m o n d s , brazils,
filberts, pecans , a n d English
walnuts) .
Shelled, raw
Almonds...
English walnuts .
Pecans
Peanut butter
Grade
Description of quality
U.S. No. 1
Best quality.
U.S. Fancy
..
U.S. fancy
U.S. Extra No. 1.
U.S. No. 1
U.S. No. 1.
U.S. No. 1.
U.S. Grade A....
Best quality.
Almost the bestpermits a few dou
bles and broken.
Very good qualitypermits more dou
bles and broken.
Best quality.
TABLE 2.N.8
Approximate pounds per acre of nutrients contained in portion of the size of crop (will vary with variety, soil type, season and fertility
of soil)
Crop
Kind
Acre Yield
Bushels
Tons
Part
Nitrogen
Phosphorus
asP 2 O s
Potassium
asK 2 O
Manganese
Zinc
Calcium
Magnesium
Sulfur
Boron
Copper
1
8
10
18
2
8
4
11
2
8
4
29
1
6
2
2
14
12
3
8
5
6
3
2
5
18
6
3
3
4
9
7
5
9
4
0.04
.08
0.03
.01
.04
.03
.03
.03
.01
7
3
5
.02
.01
.01
.10
1.89
.22
.14
.04
3
5
.04
.03
.01
.09
.16
.14
.05
112
16
55
39
55
40
14
21
7
15
15
14
18
5
19
5
13
14
6
10
4
.06
.21
.05
.01
.06
.02
.03
.04
.02
.44
.30
.65
.20
.44
.46
.25
.42
.08
.28
.15
.16
Grains
Barley
Corn
Oats
Rice
Rye
Sorghum
Wheat
Grain
Straw
Grain
Stover
Grain
Straw
Rough grain
Straw
Grain
Straw
Grain
Straw
Grain
Straw
0.03
.32
.06
1.00
.12
0.06
.05
.10
.20
.05
.29
.08
35
15
90
67
50
25
60
36
35
15
65
85
50
20
15
5
36
24
20
15
24
12
10
8
35
25
25
5
10
30
26
96
15
80
12
80
10
25
20
125
15
35
4
2
2
2
2
2
2
180
60
120
91
80
90
48
40
20
25
22
20
20
20
180
60
80
83
80
50
76
12
0.9
20
15
30
75
130
90
10
25
35
40
45
25
130
80
8
2
20
22
10
5
44
16
.01
.12
.09
.03
.02
.04
.06
.03
.03
.10
.16
.03
.06
.08
.62
28
14.4
12
5
85
35
80
50
30
20
30
15
140
65
150
30
33
4
3
12
9
2
6
4
.14
.05
.05
-
.20
.04
.02
.06
600
400
.09
.10
.24
.01
.05
.10
300
8.25
20
45
120
15
40
75
160
4
7
6
14
.05
.14
.03
.07
.06
.13
.03
.16
.75
40
15
35
68
150
80
96
75
35
11
55
66
270
120
28
1
7
44
28
75
4
4
13
24
14
.03
.02
.04
.04
.01
.05
1.00
.05
.03
.55
40
100
80
100
30
80
40
0.96
1
3.5
3
1.28
2
2.25
3
0.84
1.5
2
3
1.2
1.5
.03
.07
.04
Hay
Alfalfa'
Bluegrass
Cow pea1
Peanut1
Red Clover1
Soybean1
Timothy
500
30
(80
b
Peaches
Potatoes Tubers
Spinach
Sweet Potatoes
Roots
Tomatoes Fruit
Other Crops
Cotton
Peanuts'
Soybeans'
Sugar Beets
Sugar Cane
Tobacco
40
1
1
1.2
20
30
1
2
7
32
24
18
.07
Legumes normally get the greater part of their nitrogen from the air. Computed from data in USDA Misc. Publ. 369. Moi on's Feed and heeding, from a Spec. USDA rept. by Lowe. USDA Tech. Bull. I0OU. Our
Land and Us Care. American Potash Institute, and other sources, by A. L. Mehring.
Source: Garman, W. H. (editor) (19xx). The Fertilizer Handbook, 2nd Edition. Fertilizer Institute.
8- i
II
!
09
GO
I
a.
5*
OB
;s and Vegetables
Apples
Beans, dry
Cabbage Heads
Onions
Oranges
Nutrients in metric
weight as grams
(1 ounce = 28 grams).
Percentages of U.S.
. Recommended Daily
Allowances.
I
a
o
I
I
I
5"
FIGURE 2.N.3.
Source: FDA (1980). Read the label, set a better table. FDA DHHS Publication No. 76-2049.
I
a
5"
to
09
CO
Feeding Stuff
Soybean meal
(solvent process)
Cottonseed meal (hydraulic)
(Texas analyses)
Linseed meal
(solvent process)
Peanut meal (hydraulic)
(hulls)
Safflower (hydraulic)
(hulled)
Sunflower (hydraulic)
(hulled)
Crude
Protein
Crude
Fiber
Crude
Lipide
(%)
(%)
(%)
N-free
Extract
(%)
(%)
Ash
(%)
90.4
6.1
45.7
5.9
1.3
31.4
92.6
5.6
42.1
10.5
6.1
28.3
91.0
5.8
36.6
9.3
1.0
38.3
92.3
4.8
41.1
15.0
6.6
24.8
90.5
6.4
42.5
8.5
6.7
26.4
94.3
5.9
49.5
5.4
4.9
28.6
Matter
Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John
Wiley & Sons, New York.
Oil or Fat,
Characteristics
TABLE 2.O.2
Characteristics of oil or fat
Oil or Fat
Identifiable Characteristics
Castor oil
Coconut oil
Cottonseed oil
Kapok oil
Linseed oil
Olive oil
Peanut oil
Perilla oil
Rape seed oil
Ravison oil
Sesame oil
Soybean oil
Teaseed oil
Butterfat
Fish oils
Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press, Champaign,
Illinois.
09
TABLE
TABLE 2.O.3
2.O.3
Composition of the edible portion (EP) and refuse in the material as purchased (AP)
Item
No.
Water
Protein
Fat
Carbohydrate
Total
(By Dif)
Fiber
Percent of Edible
277
278
279
Vegetable
Oils, pure
Shortening (hardened)
Margarine (either vegetable
or animal)
28 0
Marine
Liver oils, body oils
281
282
283
284
285
Animal fats
Butter
Ghee
Lard, leaf fat
Pork fat, other
Pork fat, all
28 6
287
15.5
0.6
3"
Ash
Refuse
in AP
Cal
(No./lOOg)
Notes
Portion
100
88 4
100
88 4
72 0
81
0.4
09
>
2.5
Cottonseed, sesame,
coconut, olive, etc.
09
3
o
CO
15.5
0.6
100
0.4
0
0
0
0
0.1
0.2
0.1
716
87 9
847
775
81 6
0.1
847
5
12
8
2
4
3
81
100
93
84
89
93
100
902
2.5
902
0
0
0
0
0
a
5
0
0
Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations, Rome.
fcC
Species
Nut or seed
Peanut
Cotton (whole
seed)
Soybean
Flaxseed
Palm
Coconut (copra)
Castor bean
Tung (kernel)
Seed germ
Corn
Fruit
Olive
Fat, %,
Dry-weight
Basis
My
Pal
Lauric ristic mitic
45
20
18
38
50
67
48
58
46.4
0.5
0.1
0.2
1.5
18.0
Stearic
8.3
3.1
56.0
26.0
21.9
9.8
5.4
42.9
9.0
1.9
2.4
3.5
4.7
1.0
30.7
28.4
19.0
39.8
7.6
7.4
4.0
44.9
50.7
24.0
11.3
1.6
3.1
8.5
5.5
35
0.5
10.0
3.5
33.0
53.0
30-65
1.2
15.6
2.0
64.6
15.0
6.5
47.0
87.0
82.0
Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John Wiley &
Sons, New York.
0 double bonds
SSS
1 double bond
SOS
SSO
2 double bonds
SOO
OSO
SLS
SSL
3 double bonds
OOO
SOL
SLO
OSL
SSLe
SLeS
Corn
Oil
of oils]
2.5
4.5
0.8
6.0
0.3
5.0
0.1
4.8
0.3
12.4
4.0
6.6
7.0
0.7
0.8
9.4
8.4
0.6
2.3
0.7
0.6
4.1
1.6
22.5
1.1
21.8
0.1
5 double bonds
OLL
LOL
OOLe
OLeO
SLcL
SLLe
LSLc
6 double bonds
LLL
Remaining
with 6
or more
double bonds
15.3
4.8
6.4
6.5
" }> }*
0.3
0.4
1.0
16.3
13.0
3.9
43.5
1.1
0.3
0.3
0.2
2.9
0.4
2.8
0.6
2.3
0.1
2.2
0.3
1.5
4.1
5.0
0.4
0.1
1.3
4.4
5.0
0.5
6.7
2.5
13.9
0.9
0.2
0.2
8.1
3.1
13.2
1.3
13.5
5.1
0.2
0.6
0.4
0.3
0.5
20.4
8.4
10.2
28.1
-35.8
3.2
1.3
0.5
0.8
Source: Boekenoogen, H. A. (1968). Oils, Fats and Fat Products, Vol. 2. John Wiley &
Sons, New York.
11
u
E X
all
s s s
i 1
a.
a.
fl
aI
if
Si
Max
Min
Avg
Sp gr 25C/25C
Ref ind T? 2g
Opt rot a D
Aldehyde (%)
Evap res (%)
Acid No.
Free acid (%)
Ester No. before acetylation
% ester before acetylation
Ester No. after acetylation
% ester after acetylation
Free alcohol (%)
Total alcohol (%)
0.8428
1.4725
+99.16
1.86
1.29
0.22
0.06
3.08
1.08
6.50
2.27
0.97
1.78
0.8403
1.4721
+97.68
1.28
0.34
0.11
0.03
2.94
1.03
5.43
1.90
0.64
1.49
0.8415
1.4723
+98.42
1.57
0.81
0.16
0.04
3.00
1.05
6.06
2.12
0.84
1.66
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils.
Florida Agric. Exp. Sta. Tech. Bull. 749.
TERPENES:
ALCOHOLS:
a-thujene
a-pinene
camphene
2,4-p-menthadiene
sabinene
myrcene
5-3-carene
a-phellandrene
aterpinene
d-limonene
/3-terpinene
p-cymene
a-terpinolene
a-/3-cubebene
a-/3-copaene
/3-elemene
caryophyllene
farnesene
a-/3-humulene
valencene
5-cadinene
carvone
methyl alcohol
ethyl alcohol
methyl heptenone
amyl alcohol
a-ionone
n-octanol
acetone
n-decanol
piperitenone
linalool
6-methyl-5-hepten-2-one
nootkatone
citronellol
a-terpineol
n nonanol
a./3 DIALKYL ACROLEINS:
trans-carveol
a-hexyl/3-heptyl acrolein
geraniol
a-hexyl-/J-octyl acrolein
nerol
a-heptyl-/3-heptyl acrolein
heptanol
<z-octyl-/9-heptyl acrolein
undecanol
a-hexyl-^-nonyl acrolein
dodecanol
o-octyl-/3-octyl acrolein
elemol
cis-trans-2,8-p-menthadiene-l-ol
cis-carveol
a-heptyl-/3-nonyl acrolein
l-p-methene-9-ol
l,8-p-menthadiene-9-o 1
8-p-methene-l,2-diol
PARAFIN WAXES:
isopulegol
borneol
ri"C H
methyl heptenol
hexanol-1
2-methyl-C 2 1 H 4 3
terpinen-4-ol
n-C 2 2 H 4 ( i
ESTERS:
2-methyl-C 2 2 H 4 5
perillyl acetate
n-C.. H
n-octyl acetate
bornyl acetate
3-methyl-C.,. < H 47
geranyl formate
n-C 2 4 H 3 0
terpinyl acetate
linalyl acetate
2-methyl-C
24H4n
linalyl propionate
geranyl acetate
n-C.-H-.,
nonyl acetate
decyl acetate
3-methyl-C 2r) H r)1
neryl acetate
citronellyl acetate
n-C2(iHr>4
ethyl isovalerate
2-methyl-C 2 r ; H 5 3
geranyl butyrate
l,8-p-menthadiene-9-yl-acetate
n-C, 7 H 5 ) !
ALDEHYDES:
formaldehyde
acetaldehyde
n-hexanal
n-heptanal
n-octanal
n-nonanal
n-decanal
n-undecanal
n-dodecanal
Htrai Tneral
Cltral
"lgeranial
citronellal
a-sinensal
/3-sinensal
trans-hexen-2-al-l
dodecene-2-al-l
furfural
perillyldehyde
Aldehyde A
B
C
E
OXIDES:
trans-limonene oxide
cis-limonene oxide
ACIDS:
formic
acetic
caprylic
capric
3-methyl-C 2 7 H 5 5
n-C 2 8 H 5 8
2-methyl-C 2 8 H 5 7
n-C 2i ,H (i0
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus
oils. Florida Agric. Exp. Sta. Tech. Bull. 749.
a
!
TABLE 2.O.9
Maximum an d minimum values for th e properties of cold-pressed orange oil produced by various methods
Screw Press
21
0 7 5 to
10
Fraser-Brace
FMC Rotary
123
52
]L12
237
3.5 to 5.0
4.5 to 7.5
2.0 to 3.0
3.0 to 4.5
3.0 to 5.0
3.5 to 6.0
Max.
Min.
Min.
Max.
Min.
Max.
Min.
0.8443
0.8420
0.8438
0.8424
0.8449
0.8433
0.8435
0.8427
1.4730
1.4737
1.4722
1.4731
1.4725
1.4731
1.4728
1.4730
1.4730
1.4724
1.4703
1.4727
1.4707
1.4717
1.4715
1.4716
1.4716
1.4723
1.4719
0.0031
0.0016
0.0015
0.0010
0.0014
0.0010
0.0015
0.0012
0.0011
0.0007
+
98.05
96.64
94.98
97.08
95.32
+98.0
5 +
+96.6
4 +
+97.8
97.80
0 +96.5
+ 96.53
3 +
+96.3
96.30
0 +94.54 +97.5
+ 97.57
7 +
+94.9
8 +
+97.0
8 +
+95.3
2 +
+96.7
96.70
0 +
+96.3
6 +97.3
96.36
+ 97.322 +97.18
+97.18
J
O
^
8
Max.
Min.
Max.
Min.
Max.
Min.
Max.
Property
Sp. grav.
25 C/25C
0.8432
0.8420
0.8426
0.8416
0.8458
0.8441
Ref. ind. V 2
1.4734
1.4718
1.4733
1.4719
1.4743
1.4722
1.4708
1.4723
1.4707
0.0013
0.0007
0.0015
0.0007
41 *
GO
2".
Difference
Opt. rot.
Brown
Shaver
AMC
Scarifier
FMC In-Line
ope
Pipkin Roll
Method of
Extraction
No. of Sample >
a^
M.
Difference
+1.2 8
+0.0 1
+1.41
+0.0 3
+3.7 0
+1.51
+2.00
+0.00
+1.51
+0.11
+1.80
+0.77
+1.89
+0.80
./
, /o
Ester content, %
2.02
1.63
1.85
0.92
1.65
0.93
2.04
1.17
1.96
1.54
1.86
1.86
1.66
0.86
1.01
0.15
1.09
0.04
1.63
0.35
1.34
0.08
residue*'0/"
2A2
1-07
'
2-23
1-37
4 93
"
312
322
1-85
3 08
'
2 45
"
40
2>8
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric. Exp. Sta. Tech. Bull. 749.
256
217
3
^^
O
(t
to
Orange Structure
ep/carp and hypoderm
pcu/es
-/ocular
central
?n/ra/ placenta
ph
(cork)
OUi
ct<
seeas
FIGURE 2.O.I
Macroscopic structure of halved orange
Source: Veldhuis, M. K. (1971). Orange and tangerine juices. In Fruit and Vegetable Juice Processing Technology,
2nd Edition. Donald K. Tressler, and Maynard A. Joslyn (editors). AVI Publishing Co., Westport, Connecticut.
Chemical Formula
Malic
Citric
C4H6OB
C6H8O7
Oxalic
C4H8O8
Tartaric
Benzoic
C4H0Ofl
C 0 H r CO 2 HC 7 H f l O 2
Succinic
Quinic
C4H0O4
C7H12O7
Isocitric
Fumaric
C6H8O7
C4H4O4
Product
Apples, cherries, plums, cauliflower
Apricots, bananas, lemons, lima
beans
Sorrel, rhubarb, apricots, blueber
ries
Grapes, apples, cherries
Cranberries, benzoin, Peru and
Tolu balsams
Currants, cranberries
Cranberries, carrot leaves, quinine,
pears
Blueberries
Gooseberries, apples, watermelon
Organ Weights
TABLE 2.O.11
Weights of organs in the human body (conventional standard man)
Organ
Total body
Muscle
Skin and subcutaneous tissue
Skin only
Fat
Skeleton
Without bone marrow
Red marrow
Yellow marrow
Blood
Gastrointestinal tract
Contents of gastrointestinal tract
Stomach
Small intestine
Upper large intestine
Lower large intestine
Liver
Brain
Mass
(g)
70,000
30,000
6,100
2,000
10,000
7,000
1,500
1,500
5,400
2,000
250
1,000
135
150
1,700
1,500
Organ
Lungs (2)
Lymphoid tissue
Kidneys(2)
Heart
Spleen
Urinary bladder
Pancreas
Salivary glands (6)
Testes (2)
Spinal cord
Eyes (2)
Thyroid gland
Teeth
Prostate gland
Adrenal glands or suprarenal (2)
Thymus
Miscellaneous (blood vessels,
cartilage, nerves, etc.)
Source: Wang, Y. (editor) (1969). Handbook of Radioactive Nuclides. CRC Press, Cleveland.
Mass
(g)
1,000
70 0
200
300
150
150
70
50
40
30
30
20
20
20
20
10
390
Feeding Stuff
Dry
Matter
(%)
Ash
(%)
Crude
Protein
(%)
Crude
Fiber
(%)
Crude
Lipid
(%)
N-free
Extract
(%)
Blood meal
Fish meal
Meat scraps
No. 1 tankage
92.2
92.9
93.9
93.1
4.7
17.6
25.4
20.2
84.7
63.9
55.8
60.6
1.1
0.6
2.1
2.0
1.0
6.8
9.3
8.5
0.7
4.0
1.3
1.8
Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John
Wiley & Sons, New York.
Paired Comparisons
TABLE 2.P.2
Paired comparison-number of correct selections required to indicate signifi
cant differences
Total Number
of Comparisons
6
8
10
12
14
16
18
20
25
30
35
40
45
50
60
70
80
90
100
200
300
400
500
600
700
800
900
1000
8
10
11
12
14
15
16
20
23
26
29
32
35
41
46
52
58
63
116
169
223
276
338
480
434
487
539
14
15
17
18
22
25
28
32
35
38
44
50
56
62
67
121
175
230
284
347
190
445
499
552
Source: Kramer, A., and Twigg, B. A. (1968). Statistical quality control. In The
Freezing Preservation of Foods, Vol. 3, 4th Edition, D. K. Tressler, W. B. Van Arsdel,
and M. J. Copley (editors). AVI Publishing Co., Westport, Connecticut.
1250
No. of
Tasters
or
Tastings
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
60
70
80
90
100
7
8
8
9
10
10
11
12
12
13
13
14
15
15
16
17
17
18
18
19
20
20
21
21
22
23
23
24
24
25
25
26
27
27
28
28
29
29
30
31
31
32
32
33
39
44
50
55
61
Probability Level
0.01
0.001
8
9
10
11
11
12
13
13
14
15
15
16
17
17
18
19
19
20
20
21
22
22
23
24
24
25
25
26
27
27
28
28
29
30
30
31
31
32
33
33
34
34
35
41
47
52
58
64
11
12
13
14
14
15
16
17
17
18
19
19
20
21
21
22
23
23
24
25
25
26
27
27
28
29
29
30
31
31
32
32
33
34
34
35
36
36
37
37
44
50
56
61
67
Probability Level
0.001
0.01
7
8
9
10
10
11
12
12
13
14
14
15
15
16
17
17
18
19
19
20
20
21
22
22
23
24
24
25
25
26
27
27
28
28
29
29
30
31
31
32
32
33
34
34
40
46
51
57
63
10
11
12
13
13
14
15
16
16
17
18
18
19
20
20
21
22
22
23
24
24
25
26
26
27
27
28
29
29
30
31
31
32
32
33
34
34
35
36
36
37
43
49
55
61
66
Source: Roessler, E. B., Baker, G. A., and Amerine, M. A. One-tailed and two-tailed tests in
organoleptic comparisons. Food Res. 21, 117.
Source: Be a Smarter Shopper...a Better Cook. (1973). National Live Stock and Meat Board,
Chicago.
3. Do not cover.
4. Cook at moderate temperature
until done, turning occasionally
5. Remove from pan and serve at once.
Source: Be a Smarter Shopper... a Better Cook. (1973). National Live Stock and Meat Board,
Chicago.
200 7/g
76 7/g
63 7/g
35 7/g
26 7/g
Spinach (fresh)
Wheat bran
Roasted peanuts
Whole milk powder
Bread
26
30
25
24
5
7/g
7/g
7/g
7/g
7/g
Pear Firmness
TABLE 2.P.7
Firmness1
Variety
Anjou
Bartlett
Bosc
Cornice
Hardy
Kieffer
Seckel
Winter Nelis
Maximum
Optimum
Minimum
Pounds
Pounds
Pounds
15
19
16
13
11
15
18
15
13
17
13
11
10
14
16
12
10
15
11
9
9
12
14
11
1
As measured by a Magness-Taylor pressure tester with a
5/16-inch plunger tip.
Pecan Varieties
TABLE 2.P.8
Variety
Chickasaw
Desirable
Elliott
Farley
Kernodle
Mahan
Schley
Stuart
State
of origin
Pollination
type*
Tex.
Fla.
Fla.
Fla.
Miss.
Miss.
Miss.
II
I
II
I
II
II
II
II
Tex.
Tex.
Tex.
Tex.
II
I
II
I
II
Relative
production
Southeast
excellent
good
good
fair
fair
fair
good
good
Kernel
quality
Disease
resistance
fair
good
fair
excellent
good
poor
excellent
good
good
fair
good
fair
fair
poor
poor
good
good
good
excellent
good
excellent
poor
poor
poor
poor
poor
Southwest
Ideal
San Saba Imp.
Sioux
Western
Wichita
good
good
good
excellent
excellent
Midwest
Kernel
quality
Colby
Fritz
Greenriver
Major
Perque
Ky.
Ky-
II
II
II
I
good
good
Mo.
good
111.
111.
poor
Remarks
* I. Pollen shed before females are receptive. II. Pollen shed after females are receptive.
Interplant at least one tree from each group for best pollination.
Source: USDA (1977). Growing fruits and nuts. USDA Agriculture Information Bull. 408.
FIGURE 2.P.1
Structure of pectic acid
Source: Braverman, J. B. S. Introduction to the Biochemistry of Foods. ASP Biological and Medical Press (Elsevier
Division), New York.
Pectin
Protopectin (insoluble)
proiopccimasc (hypothetical)
COOCH,
COOH
COOCHj
COOCHJ
OH
OH
Pectic acid (polygalacturonic acid)
polygalacturonasc
(endo-, exo-)
OH
_
2
a-D-Galacturonic acid
FIGURE 2.P.2
Structure of pectin
Source: Eskin, N. A. M., Henderson, H. M., and Townsend, R. J. (1971). Biochemistry of Foods. Academic Press,
New York.
Pectin Content
TABLE 2.P.9
Pectin content of several plant tissues
Tissue
Pectin
(%)
Potato
Tomato
Apple
Apple pomace
Carrot
Sunflower heads
Sugar beet pulp
Citrus albedo
2.5
3
5-7
15-20
10
25
15-20
30-35
Pectin Formula
o
COOH
OH
COOCH3
FIGURE 2.P.3
Structure of a portion of the pectin molecule
Source: Braverman, J. B. S. Introduction to the Biochemistry of Foods. ASP Biological and Medical Press (Elsevier
Division), New York.
Pentosans
TABLE 2.P.10
Pentosans in plant materials (undried basis)
(%)
(%)
Navy bean
Corn meal
Corn (whole)
Dried peas
Barley (whole)
Cottonseed flour
Beets
Spinach
8.4
5.0
7.4
7.2
11.1
5.6
1.7
1.0
Cabbage
Wheat bran
Wheat straw
Corn fodder
Corn cobs
Gum arabic
Cherry gum
1.0
22.0
27.1
21.8
35.0
26.0
52.0
FIGURE 2.P.4
High soil pH affects availability of plant nutrients; the wider the bar, the greater the availability.
Source: Mittleider, J. R., and Nelson, A. N. (1970). Food for Everyone. Extension Division, Loma Linda University,
Loma Linda, California.
.V
1.00
1.10
1.20
1.30
1.40
67.0
52.8
42.5
33.6
26.6
.V
pll
pll
.50
.60
.70
.80
.90
20.7
16.2
13.0
10.2
8.1
2.20
2.30
2.40
2.50
2.60
49.5
45.8
42.2
38.8
35.4
3.20
3.30
3.40
3.50
3.60
15.7
12.9
10.4
8.2
6.3
: >.00
;'.10
:>.20
6.5
5.1
3.9
2.70
2.80
2.90
3.00
3.10
32.1
28.9
25.7
22.3
18.8
3.70
3.80
3.90
4.00
4.5
2.9
1.4
0.1
pH
pH
.V
PH
pH
.V
4.10
4.20
4.30
4.40
4.50
1.3
3.0
4.7
6.6
8.7
5.10
5.20
5.30
5.40
5.50
25.5
28.8
31.6
34.1
36.6
5.80
5.90
6.00
6.10
6.20
3.6
4.6
5.6
6.8
8.1
6.80
6.90
7.00
7.10
7.20
22.4
25.9
29.1
32.1
34.7
4.60
4.70
4.80
4.90
5.00
11.1
13.6
16.5
19.4
22.6
5.60
5.70
5.80
5.90
38.8
40.6
42.3
43.7
6.30
6.40
6.50
6.60
6.70
9.7
11.6
13.9
16.4
19.3
7.30
7.40
7.50
7.60
7.70
37.0
39.1
41.1
42.8
44.2
7.80
7.90
8.00
45.3
46.1
46.7
PH
pH
pH
7.00
7.10
7.20
7.30
7.40
46.6
45.7
44.7
43.4
42.0
8.00
8.10
8.20
8.30
8.40
29.2
26.2
22.9
19.9
17.2
8.00
8.10
8.20
8.30
8.40
3.9
4.9
6.0
7.2
8.6
9.00
9.10
9.20
9.30
9.40
20.8
23.6
26.4
29.3
32.1
7.50
7.60
7.70
7.80
7.90
40.3
38.5
36.6
34.5
32.0
8.50
8.60
8.70
8.80
8.90
9.00
14.7
12,4
10.3
8.5
7.0
5.7
8.50
8.60
8.70
8.80
8.90
10.1
11.8
13.7
15.8
18.1
9.50
9.60
9.70
9.80
9.90
34.6
36.9
38.9
40.6
42.2
10.00
10.10
10 20
43.7
45.0
46.2
(Continued)
1258
(Continued)
(Continued)
pH
.V
pH
.V
pH
pH
A'
8.00
8.10
8.20
8.30
8.40
20.5
19.7
18.8
17.7
16.6
8.50
8.60
8.70
8.80
8.90
15.2
13.5
11.6
9.4
7.1
9.20
9.30
9.40
9.50
9.60
0.9
3.6
6.2
8.8
II.1
10.20
10.30
10.40
10.50
10.60
20.5
21.3
22.1
22.7
23.3
._
9.00
9.10
4.6
2.0
9.70
9.80
9.90
10.00
10.10
13.1
15.0
lft.7
IK.3
19.5
10.70
10.80
23.80
24.25
-
pll
pll
.V
pll
9.60
9.70
9.80
9.90
10.00
5.0
6.2
7.6
9.1
10.7
10.60
10.70
10.80
10.90
11.00
19.1
20.2
21.2
22.0
22.7
10.90
11.00
11.10
11.20
11.30
10.10
10.20
10.30
10.40
10.50
12.2
13.8
15.2
16.5
17.8
pll
3.3
4.1
5.1
6.3
7.6
11.40
11.50
11.60
11.70
11.80
9.1
11.1
13.5
16.2
19.4
11.90
12.00
23.0
26.9
.V
pH
.Y
12.00
12.10
12.20
12.30
12.40
6.0
8.0
10.2
12.8
16.2
12.50
12.60
12.70
12.80
12.90
13.00
20.4
25.6
32.2
41.2
53.0
66.0
Source: Sober, H. A. (editor) (1968). Handbook of Biochemistry: Selected Data for Molecular
Biology. CRC Press, Cleveland.
Phosphate
TABLE 2.P.12
Comparison of phosphate nomenclatures
Na 2 HPO 4
Disodium phosphate
Disodium hydrogen orthophosphate
Sodium phosphate, dibasic
Disodium monophosphate
Na 2 H 2 P 2 O 7
Sodium acid pyrophosphate
Disodium dihydrogen phosphate
Sodium acid pyrophosphate
Disodium diphosphate
PO
Sodium tripolyphosphate
Pentasodium triphosphate
Sodium tripolyphosphate
Pentasodium triphosphate
Glass
Sodium hexametaphosphate
Glassy sodium polyphosphate
XNa2O : v P ^ 1
Sodium metaphosphate
Sodium polyphosphate
Industry
Scientific
FCC
Codex Alimentarius
Industry
Scientific
FCC
Codex Alimentarius
Industry
Scientific
FCC
Codex Alimentarius
Industry
Scientific
FCC
Codex Alimentarius
Suggested.
Source: Bell, R. N. (1971). The nomenclature and manufacture of phosphates. In
Phosphates in Food Processing, Symposium. J. M. deMan and P. Melnychyn (editors).
AVI Publishing Co., Westport, Connecticut.
Phosphorus
TABLE 2.P.13
Phosphorus content of foods
mg/100 g
mg/100 g
Lima beans
Peas
Corn
Artichoke
Brussels sprouts
Broccoli
Watermelon
Asparagus
142
116
111
88
80
78
69
62
Cauliflower
Potatoes
Onions
Cabbage
Tomatoes
Bananas
Lettuce
Oranges
56
53
36
29
27
26
22
17
PH
/
Slow Chill
or
PSE Pork
Spoiled
FIGURE 2.P.5
Alteration of pH plotted against time post mortem for a variety of tissues and conditions
Source: Ockerman, H. W. (1975). Chemistry of muscle and major organs. In Meat Hygiene. J. A. Libby (editor).
Lea & Febiger, Philadelphia.
pH, Standard
Solutions
TABLE 2.P.14
pH values of standard solutions
pH values
Normality
HC1
CH3COOH
NaOH
NH 3
0.10
2.37
14.05
11.77
0.1
1.07
2.87
13.07
11.27
0.01
2.02
3.37
12.12
10.77
0.001
3.01
3.87
11.13
10.27
0.0001
4.01
pH, Universal
Indicators
TABLE 2.P.15
For approximate pH determinations
Color
Color
pH
1
2
3
4
5
6
pH
No. 2
No. i
No. 1
No. 2
cherry-red
rose
red-orange
orange-red
orange
yellow
red
red
red
deeper red
orange-red
orange-yellow
7
8
9
10
11
yellowish-green
green
bluish-green
blue
greenish-yellow
green
greenish-blue
violet
reddish-violet
Materials
TABLE 2.P.16
pH values of representative biological materials
Material
pH Value
7.3-7.5
7.0-7.8
7.0
7.8
5.5
7.0-8.0
6.1-6.8
1.5-2.4
8-9
3.8
4.6
3.0-3.3
3.1-4.1
4.2
Material
Gastric juice, adult
Milk, cows, limits
Milk, human
Muscle juice
Plants (extracted juice)
Alfalfa tops
Carrot
Cucumber
Peas, field
Potato
Rhubarb, stalks
String beans
Saliva
Sweat
Tears
Urine, human, limits
pH Value
0.9-1.6
6.2-7.3
7.0-7.2
6.8
5.9
5.2
5.1
6.8
6.1
3.4
5.2
6.2-7.6
4.5-7.1
7.2
4.2-8.0
Source: Peterson, W. H., Skinner, J. T., and Strong, F. M. Elements of Food Biochemistry. Prentice-Hajl,
Englewood Cliffs, New Jersey.
Prevention and
Control
Common Vehicle
Reservoirs
Mushroom poisoning
Fish poisoning
Shellfish poisoning
Poisonous mushrooms
(Amanita phalloides,
Amanita muscaria,
others).
Fish-Tedrodon,
Meletta, Clupea,
pickerel eggs.
Mussels
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
10
11
12
13
14
15
16
17
18
19
10
21
ZZ
23
24
IS
26
27
28
29
iO
84. 1
85.4
93. 0
65.4
74. 8
II. 1
12. 2
66. 5
12.6
88. 9
87. 6
84. 8
83. 4
5. 3
89.9
84. 9
92. 4
94. 0
88. 2
91. 7
93. 7
83. 0
46. 9
86. 6
73. 9
87. 4
96. 1
84. 4
20 0
92. 7
Cal
58
51
21
0. 3
1. 0
2. 2
245
1.7
88
1. 2
8. 2
23. 1
7. 5
20. 7
2. 4
349
336
128
333
35
1.6
42
57
1. 2
61
0.6
646
14.4
3. 3
29
47
4.4
24
1.4
20
0.6
42
1.2
25
2. 4
1. 3
1. 1
18
61
359
3.4
40
3.9
3.7
92
48
0.4
12
55
0. 7
I. 2
284
2.2
24
1. 1
0. 4
0. 1
0. 2
26.4
0. 2
23. 0
78. 8
1. 7 59. 4
1.0
0.
1.
0.
0.
8
3
2
1 9.6
1.0
12. 5
0.6
15. 1
65. 9 I I . 0
5. 5
0.2
0. 5 8. 9
0. 2 5. 3
0. 2 4. 6
0 3 9. 3
0. 2
0. 2
0 5 14.8
34. 7 1 4 . 0
7. 2
0.6
20 . 5
1.2
0. 7 11. 3
0. 1 2. 7
0. 2 13. 6
7 5. 4
0.6
0. 2 5. 5
I. 0
0. 6
0. 7
1. 8
0. 6
0. 5
3 5
1. 5
4. 3
I. 4
0.9
4. 2
1. 2
2. 1
1. 3
I. 3
1. 0
0. 6
i. 1
0. 9
0. 7
0. 3
3. 2
1. 2
0. 8
1. 4
0. 5
4. 0
2. 4
0.9
M
0.9
0. 6
8
16
6.9
2. 3
7. 5
1. I
I. 0
0.9
0.8
3.4
1. 3
I. 3
0. 5
0. 4
0.8
1. I
0. 5
0. 4
2.0
6
0. 5
0. 6
0.3*
0. 9
2. 1
|0.4
90
2790
1000
290
430
<2.0)(0)
(0)
0. 4
0.4
(0.3)
3500
400
80
3420
12000
90
8
2
100
12
12
8
36
(0)
1. 1
0. 7
0. 3
0. 5
0. 5
0.6
0. 4
0. 4
0. 2
^.0)
1. ^
0. 1
|2. 2
|0. 6
0. 04
0.03
0. 16
0. 06
0. 04
0. 12
0. 57
0. 21
0.48
0.08
0. 02
0.04
05
0. 04
(0.02) (0.02)
0.86
0. 2
16 0.08
0. 06
0.05
0.06
0. 11
0.05
0.05
0. 10
11
0. 27
0. 12 0. 15
(0.02) (0. 03)
0.03
0.04
0. 10 0.09
0.04
0.05
(Continued)
(Continued)
7
4
89 8
1 0
0 2
1 8
87.6
3 Onion, immature, green (Alhum cepa)
0. 2 10. 6
1.8
35
1.0
87.5
0. 2 10. 3 0. 8
4 Onion, mature (A. cepa)
1. 4
45
0.6
5 Orange (Citrus spp)
87.2
0. 2 11.2
45
0.9
88.7
6 Papaya (Carica papaya)
0. 1 10. 0 0 . 9
0.6
39
47 Parsnip (Pastinaca sativa)
78.6
0. 5 18. 2 2.2
78
1. 5
17.7
98
48 Pea. garden, immature (Pisum sativum)
74. 3
6.7
0.4
2. 2
11.6
339
49 Pea. garden, mature, dried ( P . aativum)
23.8 1. 4 60. 2 5.4
46
SO Peach (Prunus persica)
0.6
86.9
0. 5
0. 1 12.0
51 Peanut, roasted (Arachia hypogaea)
2.6
5S9
2.4
26.9 44. 2 23.6
82.7
1.4
52 Pear (Pyrus communis)
63
0.7
0. 4 15.8
3.0
53 Pecan (Carya illinoensis)
696
2. 2
73.0 13.0
9.4
Pepper, green (Capsicum annuumi
0.4
55 Pineapple (Ananas sativus)
85. 3
52
0.4
0. 2 13.7
Thiamine
mg
mg
mjr
Ca
0. 16
0. 06
0.04
0.07
0. 10
0.04
0. 04
0.06
0. 10
D. 09
D. 60
D. 08
0.03)
3. 03
3.08
3. 03
).08
). 34
). 77
). 02
). 30
). 02
). 72
04
130
0. 4 16 0. 3 11
24
0. 2
0. 02 ). 08
in4
i 06
D 6
56 Plantain (Musa paradiaiaca)
66. 4
119
1. 1
0. 7 30
IU
14
). 04
0. 5 0. 5 17
0. 5
).O6
0. 2 12.9
350
5
85.7
50
0.7
0. 5 20
0. 04
57 Plum (Prunua spp)
20
83
17*
77.8
58 Potato (Solanum tuberosumj
1. 0 11 0 . 7 56
1. 2
2.0
0. 1 19. i 0. 4
0. 04 ). 11
1.7
1.6
3
59 Prune (Prunua app)
268
2. 1 54
1890
0. 16 ). 10
24.0
0.6 72.0
2. 3
3.9 85
90.5
60 Pumpkin (Cucurbits pepoi
31
1. 3
0. 8 21 0 . 8 44
3400) 8
(0.6) (0. 08) 0.05)
0. 2 7. 3
1. 2
30
24
).03
61 Radish (Raphanus sativus)
93.6
20
0.7
1. 0 37
0. 3
0. I 4. 2
0.02
i.2
1. 0 31
62 Raisin (Vitis vinifera)
268
2.
0
50
0. 5
24.0
78
Trace
0.08
. 15
0. 5 7 i . 2
2. 3
3. 3 129
0.6
360
63 Rice, brown (Oryza aativa)
1.7
4.6
(0)
12.0
7. 5
1. 1 39 2 . 0 303
0.05
77.7
0)
). 32
0. 2
64 Rice, white (O. sativa)
362
0. 4 24
12.3
1.6
).07
7.6
136
(0)
0.03
0.8
0. 3 79.4
0)
65 Rutabaga (Brassica campeatria>
38
1. 3
0.8 55 0. 4 41
36
). 07
89. 1
330
0.9
1. 1 0. 1 8.9
0.08
1
66
321
1 6
110
I. 8 38)
12 I 1 7 73 4 2. 0
376
0)
(0)
43
3 22
67 Soybean, mature, dried (Glycine aoja;
4 . 7 227 8. 0 586 110
331
7.5
2.3
34.9 18. 1 34.8 5 . 0
.C7
Trace
0. 31
68 Soybean, sprouts (G. soja)
46
6. 2
5. 3
0.8
0. 8 48
86.3
1.4
0.8
180
1.0 67
0.20 >. 2 i
13
92.7
69 Spinach (Spinacia oleracea)
20
2.3
0.3
3.2
0.6
I. 5 81 3.0 55
0.6
9420
0. 20 ). I!
59
0. 5
70 Squash, summer (Cucur'oita pepo)
16
95.0
0.6
0. 4 15 0. 15
260
0.8
0. 1 3.9
17
0.09 ). 05
71 Squash, winter (C. maxima)
1.4
88.6
38
0. 3 8. 8
0 . 8 19 0.6 28
1. 5
4950
0. 5
8
0. 12 ).05
1.4
72 Strawberry (Fragaria spp/
37
0. 5 8. 3
89.9
0.8
0. 5 28 0. 8 27
60
0. 3
0.07
).03
6C
73 Sweetpotato (Ipomoea batatas)
68. S
123
0.7
27.9
0.6
1.4
0.05 ). 09
:.o 1. 1 30 0. 7 49 7700 22
1.0
0 . 7 (33) ( 0 . 4 ) (23) 420)
87.3
7 Tangerine (Citrus reticulau)
44
0. 3 10.9
0.8
31
(0.2) (0. 03) ).07
75 Tomato jLycopersicon esculentum',
94. 1
20
1.0
0. 3 4 . 0
0.6
0.6 11 0.6 27
1100
0. 5
2i
0.04
). 06
76 Turnip (Brassica rapa)
32
1. 1 0 . 7 40 0. 5 34
7. i
90.9
1. 1 0 . 2
Trace 28
0. 5
0.07
3.05
89.5
77 Turnip greens (B. rapa)
30
0.4
5.4
1. 2
1.8 259 2. 4 50
2.9
9540
0.6
136
0.46 3.09
78 Walnut. Engliah (Juglana regU)
6S4
3. 3
1.7 83 2. 1 380 30
IS. 0 64.4 15.6 2. 1
3
1. 2
0. 13 3.48
28
0
0.2
0. 5
12
6
.9
79 Watermelon (Citrullus vulgaxia)
92. 1
6.9
' . 6
0 . 31 77
0.2
0.2
0.2
6
590
0
.2
0.05 0.0
3.055
801 Wheat (Triticum aeativum)
80
| 12.
12.55 | 330 | 12. 3 I 1.8
1. 8 I 71
71.77 | 2. 3 | 1.7
46
4 J35
4 ||0>
1(0
1 44.
12 10.
52
354
3.4
(0)
(0))
. 33 |o.
0. 12
3. 52
t 7 |4
f e |3.
HI For yellow varieties. 150 I. U. / 2 / Applicable to pared cucumber-for unpared. 1. 2 mg iron and 260 I. U. vitamin A. / 3 / Data also applicable
to European grapes with the following modification; food energy, 66 cal.; protein, 0. S g; fat, 0. 4 g; ash. 0. 5 g. / 4 / Applicable to white varieties,
for yellow varletiea, 1200 I. U. / 5 / Year-round average. Recently harvested potatoes. 24 mg; after atorage of 3 mo, 12 mg; after storage of 6
mo, mg.
Source: Spector, W. S. (editor). Handbook of Biological Data. Federation of American Societies for Experimental
Biology, Bethesda, Maryland.
Planting Density
TABLE 2.P.19
Quantity of seed and number of plants required for 100 feet of row, depths of planting, and distances
apart for rows and plants
Requirement for 100 feet of row
Crop
Plants
Asparagus
Beans:
Lima, bush
Lima, pole
Snap, bush
Snap, pole
Beet
Broccoli:
Heading;
Sprouting
Brussels sprouts
Cabbage
Cabbage. Chinese
Carrot
Cauliflower
Celeriac
Celery
Chard
Chervil
Chicory, witloof
Chives
Collards
Cornsalad
Corn, sweet
Cress Upland
Cucumber
Dasheen
Eggplant
Endive
Fennel, Florence
Garlic
Horseradish
Kale
Kohlrabi
Leek
Lettuce, head
Lettuce, leaf
Muskmelon
Mustard
Okra -
Onion:
Plants
Seed
Sets
Parsley
Parsley, turnip-rooted
Parsnip
Peas
Pepper
Physalis
Potato
Pumpkin
Radish
Rhubarb
Salsify
Shallots ._
Sorrel -.
Soybean
.
Spinach
Spinach, New Zealand
Distance apart
Depth for
planting
seed
Inches
1 -1%
1
1
1
1
pound
pound
pound
4 ounces
2 ounces
1
1
1
1
1
1
1
1
1
2
1
1
1
1
1
2
packet
packet
packet
packet
packet
packet
packet
packet
packet
ounces .
packet
packet
packet
packet
packet
ounces
50505050-
-1%
-1%
-1%
-1%
75
75
75
75
50- 75
200-250
200-250
1 ounce
1 pound (cloves)
1 packet
V4 to 1 pound
1 ounce
1 ounce
1% to 2 feet
18 inches.
3
2
2 feet
3 feet
2 feet
2 feet
14 to 16 inches
3 to 4 inches.
3 to 4 feet.
3 to 4 inches.
3 feet.
2 to 3 inches.
2 to 2% feet
2 to 2% feet .
2 to 2% feet ...
2 to 2% feet - .
18 to 24 inches
14 to 16 inches
2 to 2% feet ...
18 to 24 inches
18 to 24 inches
18 to 24 inches
14 to 16 inches
18 to 24 inches
14 to 16 inches
18 to 24 inches
14 to 16 inches
2 to 3 feet
14 to 16 inches
6 to 7 feet
3% to 4 feet ..
2 to 2% feet
18 to 24 inches
18 to 24 inches
14 to 16 inches
2 to 2i^ feet -.
18 to 24 inches
14 to 16 inches
14 to 16 inches
14 to 16 inches
14 to 16 inches
6 to 7 feet
14 to 16 inches
3 to 3 ^ feet -.
14 to 24 inches.
14 to 24 inches.
14 to 24 inches.
14 to 24 inches.
8 to 12 inches.
2 to 3 inches.
14 to 24 inches.
4 to 6 inches.
4 to 6 inches.
6 inches.
2 to 3 inches.
6 to 8 inches.
In clusters.
18 to 24 inches.
1 foot.
Drills, 14 to 16 inches; hills,
2% to 3 feet.
2 to 3 inches.
Drills, 3 feet; hills, 6 feet.
2 feet.
3 feet.
12 inches.
4 to 6 inches.
2 to 3 inches.
18 to 24 inches.
12 to 15 inches.
5 to 6 inches.
2 to 3 inches.
12 to 15 inches.
6 inches.
Hills. 6 feet.
12 inches.
2 feet.
14 to 16 inches
14 to 16 inches
14 to 16 inches
14 to 16 inches
14 to 16 inches
18 to 24 inches
1% to 3 feet .
2 to 3 feet
1V4 to 2 feet ...
2 to 2% feet -.
5 to 8 feet -.-.
14 to 16 inches
3 to 4 feet
18 to 26 inches
12 to 18 inches
18 to 24 inches
24 to 30 inches
14 to 16 inches
3 feet
2 to 3 inches.
2 to 3 inches.
2 to 3 inches.
4 to 6 inches.
2 to 3 inches.
2 to 3 inches.
1 inch.
18 to 24 inches.
12 to 18 inches.
10 to 18 inches.
3 to 4 feet.
1 inch.
3 to 4 feet.
2 to 3 inches.
2 to 3 inches.
5 to 8 inches.
3 inches.
3 to 4 inches.
18 inches.
-4
-2
2 -2%
6 -7
3%-4
3
2%-3
2%-8
2%-3
3 -4
6 -7
2%-3
3 -3V6
1 -2
1 -2
Feet
4 -6
2%-3
2 -2 %
2 -2%
2%-3
2V6-3
2V4-3
2 -2 %
2 -2 %
2 -2 %
2%-8
3 -3 %
2%-3
3 -3%
1 packet
1 packet
5 to 6 pounds
1 packet
1 packet
1 packet
1 pound .
Cuttings
1 packet
1 packet
1 packet
1 packet
1 packet
1 packet
1 packet
2 ounces
1 packet
1 pound
1 packet
1 packet
1 packet .
V> pound
1 packet
1 packet
5 to 6 pounds, tubers.
1 ounce
1 ounce
Horse- or
tractor-cultivated
2 -2%
2 -2%
2 -2%
2 -2%
2 -2%
2 -2%
2 -4
3 -4
2 -2%
2^-3
5 -8
2 -2%
8 -4
2 -2%
2
-2V6
2 -2%
2^-3
2 -21*
(Continued)
{Continued)
Requirement for 100 feet of row
Crop
Seed
Squash:
Bush
Plants
Distance apart
Depth for
planting
Beed
ounce
Vine
Sweetpotato
Tomato
Turnip greens
Turnips and rutabagas
Watermelon
1 ounce
S pounds, bedroots .
1 packet
1 packet .
V4 ounce
1 ounce .
75
35-50
1 -2
2 -8
Rows
Plants in the row
Horse- or
tractor-cultivated
4
-5
8
3
3
2
2
8
-12
-3V6
-4
-2*4
-2 %
-10
Hand-cultivated
4 to 5 feet
8 to 12 feet
3 to 3% feet
2 to 8 feet
14 to 16 inches
14 to 16 inches
8 to 10 feet
Source: USDA (1972). Growing vegetables in the home garden. USDA Home and Garden Bull. 202.
Plastic Permeability
TABLE 2.P.20
Permeability of selected plastics at indicated temperatures
Material
Cellulose nitrate
Cellulose acetate
Polyvinylbutyral
Polyvinyl chloride (PVC)
Polystyrene
Polyethylene (den = 0.922)
(den = 0.038)
(den = 0.96)
Polyethylene
Polystyrene
Polyvinyl chloride
Polyvinylidene chloride
T
( F)
Permeability Coefficient3
(cc) (cm 2 )/(sec) (cm Hg) (cm"')
68
75
77
88
77
122
75
75
75
68
104
176
75
100
75
95
131
75
91
100
450
6210
185
15
97
107
9
2.5
1.2
3.2
7.9
50
83.5 X 1(T9
83.0
11.6-12.3
15.5
20.3
0.20
0.52
0.82
a<cc) (cm 2 )/(sec) (cm 1 ) (cm Hg) = (cc) (cm)/(sec) (sq cm) (cm He).
Source: Hall, C. W., Hardenburg, R. E., and Pantastico, E. B. (1975). Principles of
packaging. Part II. Consumer packaging with plastics. In Postharvest Physiology,
Handling and Utilization of Tropical and Subtropical Fruits and Vegetables. E. B.
Pantastico (editor). AVI Publishing Co., Westport, Connecticut.
TABLE 2.P.21
Poisonous plants of North America
Dangerous
Season
SPRING
Scientific
Name
Hymenoxys
spp.
Common
Name
Bitterweed,
Hubberweed,
Pingue
(and occa
sionally fall)
Habitat and
Distribution
Affected
Animals
Important Characteristics
Much-branched annual or
perennial up to 2 fi high.
Yellow rlower head. Leaves
divided into narrow glandular
segments.
Cicuta spp.
Water
hemlock
A higher alcoholexcessive
salivation, violent convulsions,
dilation of pupils, diaphragm
contractions, pain.
Delphinium
Larkspurs
Phytolacca
americana
Pokeweed,
Poke
Tall, glabrous, green, red- More than onevomiting, Roots most poisonous. 10
purplish perennial herbs, lier spasms, respiratory paralysis, ml nikethamide (cattle).
ries black-purple, staining, in ulcerative gastritis.
drooping racemes.
Hydroquinoneanorexia,
depression, incoordination,
twitching, paralysis, inflamma
tion of mucous membranes.
Peganum
harmala
African rue
Sarcobatus
vermiculatiu
Greasewood
Tctradymia
spp.
Horsebrush
Shrubs with yellow flowers Kesinous substancesweakin opnng, not later. Leaves ness, "bighead" photosensi
spiny, silvery white, early tization; liver injury, death.
deciduous.
Zygadenui
spp.
Death camas
(Continued)
3
GO
I
8
3"
3"
euuucB and
fkU.
FALL Or
5HNTEB
Scientific
Name
Aesculus spp.
Common
Name
Habitat and
Distribution
Affected
Animals
Important Characteristics
Amxanthium Fly-poison,
muscaetozicum Staggergrass
No practical treatment.
Especially dangerous for
animals new to pasture.
Keep animals wel 1 fed.
Lantana spp.
Lantana
Quercut spp.
Oaks
Mostly deciduous trees, rarely Tannic acidanorexia, consti- Remove animals from oak
shrubs, with 2 to 4 leaves pation, dry muzzle, black pel- source. Treat symptomaU
clustered at tips of all twigs. leted feces followed by diarrhea ically.
with blood and mucus, fre
quent urination, thin rapid
pulse.
Prosopi*
juli/tora
Mesquite
Centaurea
solttiliali*
Yellow star
thistle
Ozytenia
aceroia
Copperweed
Arid, alkaline soils in foot- Cattle, also Tall, perennial herb with leaf- Stupor, loss of appetite, coma, Supplement diet.
lets; flowers in many beads death without struggling.
hills, and sagebrush plains; sheep
resembling goldenrod.
western.
Eupatorium
rugosum
White
snakeroot
Solatium spp.
Nightshades,
Jerusalem
cherry,
potato,
Horsenettle
Fruits small, when ripe yellow, red, or black; structurally like tomatoes; clustered
on stalk arising from stem
between leaves.
Haplopappus
heteropKyllui
Rayless
goldenrod
Buckeyes
(jlycoalkaloidsweakness,
trembling, dyspnea, nausea,
constipation or diarrhea,
death.
o
fto
{Continued)
OS
to
Halogeton
00
Deserts, overgrazed areas, Sheep, also Annual herb. Leaves fleshy, Oxalatesdyspnea followed by
round in cross-section, tip rapid death.
winter ranges, alkaline soils; cattle
with stiff hair. Axillary
western.
flowers inconspicuous. Fruits
bracted and conspicuous.
Sophora
secundifiora
Mescal bean
Hills and canyons, limestone Cattle, also Evergreen shrub or small tree.
Leaves alternate, divided and
soils; southwestern Texas sheep and
goats
leatliery; flowers violet-blue,
into Mexico.
fragrant; seeds large and
bright red with hard seed
coat, in legume pod.
Nolholnena
swuata var.
cochisensis
Jimmy fern,
Cloak fern
IMubentonia
punicea
Rattlebox,
Purple
sesbane
Shrub. Flowers orange. Leg A saponinrapid pulse, weak Seeds poisonous. Keep
ume pods longitudinally four- respiration, diarrhea, death.
seeds from animals. Use
winged.
saline purgative followed
by stimulants and soft
food.
FALL,
WINTER and
BPRINQ
Melia
azedarach
Chinaberry
ALL SEASONS
Saponinsintense inflamma
tion of gastrointestinal tract,
yellowish diarrhea, frequent
urination, shallow and accel
erated respiration, death.
Frunua spp.
Chokecherries, Wild
cherries,
Peaches
Acacia
berlandieri
Uuajillo
I
S
Bladder pod,
Rattlebox,
Sesbane,
CofTeebean
Glottidium
vcsicanum,
Sesbania spp.
Bracken fern
o
o
P'endium
aqulhnum
CO
977.)
POISONING,
Dominates vegetation in
some areas. Valuable to
sheep industry due to
high nutritive value and
dominance. Supplemental
feeding.
(Continued)
8
to
S3
o
9
3
o
Scientific
Name
Common
Name
Habitat and
Distribution
Affected
Animals
Important Characteristics
Agate
Itchtiuilla
Lechuguilla
Low limestone hills, dry val Sheep and Perennial stemlesa, with thick
fleshy tapered leaves hav
leys and canyons; southwest. goats,
rarely cattle ing sharply serrated margins.
Flowering infrequently with
tall terminal panicle.
Atdtpias spp.
Milkweeds
Perennial herbs with milky Reeinoid and othersloss of Mainly due to drought or
sap; seeds very silky-hairy control,spasms, bloating, pulse overgrazing.
from elongated pods.
rapid and weak, rapid breath
ing, coma, death.
(especially
spring)
(especially
spring)
SlanUya
pinnate
Prince's
plume
Perennial herb, woody at base May not be eaten but does (See SBLKNIUM
and coarse; leaves divided; accumulate selenium.
p. 947.)
flowers yellow in showy spike.
Drymaria
pachyphylia
Inkweed,
Drymary
Much-branched, succulent,
Diarrhea, lack of appetite, Occurs after rain. Avoid
prostrate annual with oppo- arched back, coma, death.
overstocking to improve
site leaves and small white
range.
flowers.
Gutierrczia
microctphaia
Broomweed,
Snakeweed,
Slinkweed.
Turpentine
weed
Ptiloilropht
spp.
Paperflowers
Senecio spp.
Groundsel,
Senecio
Grassland
western.
(especially
dry season)
areas;
mostly Cattle,
horses and
sheep
POIBONINO,
Hyptricum
perforalum
Perennial herb or woody be- Primary photosensitizer; skin JYeshordry. Remove ani
ow; leaves opposite, dotted; esions in white skin, itching, mals from infested areas.
lowers many, yellow, with blindness, convulsions, death. (See PBOTOSBNBITIZATION,
many stamens.
P. 6.)
Agroitemma
githago
Corn cockle
jreen winter annual with Sapogenin, githageninirritalilky white hairs, opposite tion of mucosa, vomiting, ver
eaves, purple flowers, black tigo, diarrhea.
seeds.
POISONINO,
5a
3
o
3
a
o
3
(6
QD
ft-
a
e-K
SB
{Continued)
05
<especially
winter and
spring)
(especially
winter and
Apr ing)
Helenium
hoopeaii
Sneezeweed
Cumulative. Cathartics
Moist slopes and well- Sheep, also Perennial herb with orange (jlycoside dugaldinsalivasunflower-like heads or yellow tion, "spewing sickness," vom- may help. Avoid dense
drained mountain meadows; cattle
areas of weed.
flowers. Leaves alternate.
iting, weakness.
western.
Lupinus spp.
Lupines,
Bluebonnet
Dry to moist soils, road- Sheep, also Perennials; leaves simple or Alkaloids D-lupanine, spar- Fresh or dry. Eating of
sides, fields, and mountains; cattle,
palmately divided; flowers in teine and others, nervousness, pods with seeds frequent
cause of poisoning. Not
goats,
convulsions or coma.
mostly western.
terminal raceme.
cumulative. (See MYCOhorses and
TOXIC LUPINOSIS, p. 998.)
swine
Conium
moculatum
Poison
hemlock
Purple-spotted hollow stem; Alkaloid coniine and others Vegetative parts, later
leaves resemble parsley, pars- -loss of appetite, saliva- the seeds most poisonous.
nip odor when crushed; 'ap tion, bloating, feeble pulse, Give stimulants.
root; flowers white, in umbels. paralysis.
Datura
stramonium
Jimsonweed
Leaves wavy; flower large Alkaloid? atropine, hyoscya- Rapid death. KI or tannic
(4 in.) white, tubular; fruit tnine and hyosnnenausea, acid per os; cardiac and
a spiny pod, 2 in. long.
vertigo, thirst, dilated pupils respiratory stimulants.
convulsions, death.
Gelsemtum
sempervirent
Yellow
jessamine
Kalmia spp.
Laurel,
lvybush,
Lambkill
Nerium
oleander
Oleander
Prunus
caroliniana
Laurel
cherry,
Cherry laurel
Prussic acidslobbering, in- Wilted parts most poisonWoods, fence rows and often All grazing Leaves evergreen, shiny,
leathery. Broken twigs with creased respiration rate, dysp- ous. (See CYANIDE POIescaped from cultivation; animals
strong cherry bark odor.
nea, rapid weak pulse, convul- SONING, p. 938.)
southern regions.
sions, rapid death.
Ricinus
communu
Castor bean
Cultivated in southern
regions.
Sorghum
vulgar*
Sorghum,
Sudan grass,
Kafir, Uurra,
Milo, broomcorn, Schrotk,
etc
All
All
Cardiac glurosidesnausea,
Fresh, clipped or dried
depression, increased pulse leaves most dangerous.
rate, mydnasis, bloody diar
rhea. Later weak and irregu
lar heart beat, death.
Coarse grasses with terminal Prussic acidslobbering, in- Dark green, short (2 ft)
flower cluster. Borne to 8 ft creased respiration rate, dysp- second- growth or stunted
tall.
nea, rapid weak pulse, convul- by dry weather most dansions, rapid death.
gerous, (i'ee CYANIDE POISONINO, p. 938.)
(Continued)
5
I
Scientific
Name
Sorghum
halepense
ALL SEASONS
(especially
winter)
Pinus
ponderoia
Common
Name
Johnson
grass
Western
yellow pine
o
Habitat and
Distribution
Affected
Animals
Important Characteristics
Tree, 150 to 180 ft; leaves in Toxin in leaves; browsing cat- Remove from western yelgroups of 3, yellowish green, tle predisposed to abortion.
low pine stands in later
7 to 11 in. long; barky platy,
stages of gestation.
reddish orange.
Source: Merck & Co. (1973). The Merck Veterinary Manual, 4th Edition. Merck & Company, Rahway, New Jersey.
a.
I
f
"8
3.
5
fcS
TABLE 2.P.22
Country
1950
1955
1960
1965
1970
1975
1980
1985
1990
1995
2000
a
to
(in 1,000)
Africa
Eastern Africa
Ethiopia
Kenya
Uganda
Middle Africa
Zaire
Northern Africa
Algeria
Egypt
Morocco
Sudan
Southern Africa
South Africa
Western Africa
Nigeria
Latin America
Caribbean
Middle America
Mexico
Temperate
South America
Argentina
Chile
Tropical
South America
Brazil
Colombia
Peru
Venezuela
Northern America
Canada
United States
East Asia
China
Japan
Other East Asia
Korea
Korea, Dem. People's
Republic of
Korea, Rep. of
South Asia
Eastern South Asia
Burma
Indonesia
Malaysia
Philippines
Thailand
Vietnam
:
:
:
:
:
:
613,714
177,581
40,708
22,102
17,996
66,735
37,061
149,748
27,741
52,640
27,633
29,425
42,321
37,881
177,329
98,497
485,585
36,847
128,160
97,585
707,994
206,659
46,673
26,263
20,932
76,485
42,809
170,525
32,226
58,438
31,752
34,123
48,591
43,539
205,734
115,258
550,603
40,662
149,315
114,055
813,119
239,861
53,665
31,020
24,160
87,732
49,450
191,824
36,663
64,588
35,904
38,977
55,669
49,951
238,034
134,924
619,929
44,504
172,670
132,244
44,407
28,678
12,303
47,152
30,189
13,379
49,719
31,584
14,405
52,078
32,861
15,355
207,421
126,389
30,215
17,711
14,134
248,833
24,576
224,133
1,087,008
907,609
117,546
61,853
55,370
238,774
145,082
35,050
20,424
16,326
262,344
26,511
235,701
1,164,108
973,155
122,445
68,508
61,439
273,426
165,757
40,324
23,478
18,706
275,136
28,357
246,639
1,232,719
1,031,142
126,213
75,363
67,707
310,907
188,273
45,874
26,871
21,143
286,163
30,000
256,015
1,301,064
1,089,572
129,567
81,925
73,726
350,676
212,507
51,464
30,561
23,552
296,199
31,613
264,430
1,369,069
1,147,987
132,929
88,153
79,456
17,926
37,444
1,426,843
370,855
35,195
154,869
13,998
52,203
49,473
48,634
20,179
41,260
1,624,722
423,221
39,687
175,471
16,076
60,842
57,784
54,612
22,581
45,126
1,836,258
478,712
44,573
196,576
18,260
70,119
66,752
61,302
25,022
48,704
2,053,610
535,640
49,701
217,623
20,239
79,876
76,135
68,491
27,457
51,998
2,267,266
591,622
54,902
237,507
22,054
89,707
85,618
75,802
218,833
61,878
16,675
6,018
5,969
26,258
13,055
51,806
8,753
20,461
8,953
9,067
14,354
12,458
64,538
34,331
163,925
16,725
35,835
26,606
243,316
68,807
18,202
7,001
6,687
28,758
14,468
58,051
9,715
22,990
10,132
10,210
16,123
14,065
71,578
38,241
187,627
18,314
41,538
30,949
272,753
77,193
20,024
8,115
7,551
31,775
16,151
65,732
10,800
25,929
11,640
11,770
18,164
15,925
79,889
42,947
215,577
20,226
48,689
36,369
308,701
87,727
22,231
9,527
8,578
35,766
18,651
74,268
11,923
29,389
13,139
13,540
20,779
18,337
90,160
48,676
247,324
22,489
57,202
42,859
351,594
99,818
24,855
11,247
9,806
40,446
21,638
85,627
14,330
33,329
15,126
15,695
24,202
21,500
101,501
55,073
283,020
24,616
67,003
50,313
401,138
114,498
27,975
13,251
11,353
45,310
24,485
98,185
16,792
37,543
17,504
18,268
27,678
24,663
115,469
62,925
324,092
2 7,116
78,652
59,204
460,686
131,992
31,522
15,688
13,222
51,201
27,952
113,055
19,828
42,144
20,384
21,420
31,950
28,533
132,488
72,596
371,631
30,016
92,631
69,965
25,437
17,150
6,091
28,065
18,928
6,743
30,821
20,611
7,585
33,493
22,179
8,510
36,073
23,748
9,369
38,747
25,384
10,253
41,564
27,064
11,235
85,928
52,901
11,689
7,915
5,145
166,073
13,737
152,271
674,821
558,190
83,625
33,005
30,096
99,709
61,864
13,593
8,775
6,073
181,741
15,736
165,932
728,914
605,081
89,815
34,018
30,524
115,841
71,539
15,905
9,993
7,635
198,662
17,909
180,671
787,980
654,488
94,096
39,396
35,221
134,139
82,541
18,691
11,440
9,105
214,040
19,644
194,303
854,003
710,324
98,881
44,799
39,814
155,328
95,204
22,075
13,248
10,559
226,389
21,406
204,879
926,221
771,840
104,331
50,050
44,613
179,578
109,730
25,890
15,326
12,213
236,841
22,801
213,925
1,005,665
838,803
111,120
55,742
49,800
9,740
20,356
692,916
173,228
18,380
75,449
6,187
20,988
20,010
24,600
9,100
21,424
762,815
191,741
20,166
82,791
6,934
23,913
22,762
26,495
10,526
24,695
855,711
216,986
22,254
92,701
7,908
27,561
26,392
30,200
12,100
27,714
970,157
247,747
24,754
105,070
9,080
32,030
30,641
34,835
13,892
30,721
1,101,199
282,969
27,748
119,467
10,466
37,604
35,745
39,106
15,852
33,949
1,249,793
323,836
31,240
136,044
12,093
44,437
42,093
43,451
531,407
152,868
35,739
18,605
15,423
58,356
32,139
130,334
23,501
47,191
23,788
25,147
36,848
32,955
153,000 84,400
425,635
33,272
109,180
82,803
(Continued)
S" o
I
I
a
to
1950
:
:
:
12,973
11,627
475,345
11,660
41,037
352.,664
16,913
8,000
36,450
7,678
44,343
5,180
20,809
391,968
88,500
12,389
18,387
9,338
24,824
16,311
72,477
50,616
108,552
46,769
27,868
16,346
122,439
41,736
49,989
10,114
12,632
14,080
12,415
520,353
12,552
45,607
384,235
19,020
8,590
40,609
8,723
50,721
5,940
23,859
407,616
92,967
13,093
17,944
9,825
27,281
17,325
73,832
51,199
113,120
48,200
29,056
17,519
127,697
43,428
52,382
10,751
14,139
16,100
14,100
580,563
13,736
51,446
427,802
21,554
9,180
45,851
9,889
58,161
6,847
27,509
425,154
96,709
13,654
17,240
9,984
29,561
18,403
75,834
52,559
118,098
50,223
30,303
18,402
134,513
45,684
55,433
11,480
15,771
18,711
16,124
655,811
15,097
58,795
482,365
24,662
10,100
52,415
11,164
66,599
7,976
31,151
444,990
100,055
14,159
17,019
10,153
31,496
19,027
78,566
54,520
123,357
51,944
31,913
19,434
143,012
48,758
59,012
12,292
17,507
21,154
17,952
741,710
16,978
67,692
543,132
28,359
11,232
60,449
12,514
76,520
9,356
35,232
459,085
102,942
14,339
17,058
10,338
32,473
20,244
80,309
55,480
127,696
53,565
33,779
20,371
148,137
50,670
60,700
13,032
19,323
23,798
19,653
837,799
19,280
73,746
613,217
32,923
12,572
70,560
13,986
88,158
11,067
39,882
473,128
106,297
14,757
17,193
10,534
33,841
21,178
81,975
56,427
132,354
55,023
35,433
21,322
152,503
52,913
61,682
13,599
21,308
26,901
21,733
953,997
22,038
84,803
694,309
38,492
14,231
82,952
15,465
101,992
13,145
45,363
486,611
109,717
15,189
17,358
10,721
35,316
22,057
83,740
57,519
137^06
56,319
37,209
22,299
156,049
55,103
62,023
14,107
23,482
30,455
24,157
1,083,462
25,207
98,003
782,890
44,904
16,186
97,354
16,922
118,039
15,578
51,692
500,090
112,889
15,579
17,553
10,841
36,685
22,908
85,501
58,667
141,875
57,508
39,080
23,236
159,825
57,052
62,858
14,614
25,777
34,431
26,871
1,221,669
28,739
112,694
876,051
51,897
18,348
113,239
18,530
135,877
18,277
58,656
513,779
115,780
15,941
17,761
10,907
37,824
23,793
87,424
59,993
146,669
58,677
41,041
24,107
163,906
58,816
64,188
15,116
28,109
38,729
29,762
1,362,961
32,598
128,298
969,748
.59,221
20,771
129,877
20,002
155,009
21,242
65,843
526,994
118,645
16,329
17,977
10,972
38,822
24,755
89,355
61,363
151,293
59,801
43,008
24,908
167,702
60,508
65,370
15,588
30,431
43,141
32,661
1,501,213
36,654
144,347
1,059,429
66,593
23,196
146,924
21,339
174,432
24,445
72,588
539,812
121,749
16,807
18,233
11,069
39,846
25,758
91,320
62,794
155,685
60,876
44,924
25,653
171,058
62,131
66,242
16,010
32,715
10,127
8,219
180,075
2,501,243
85 7,305
1,643,938
11,376
9,240
196,159
2,722,326
914,772
1,807,554
12,687
10,315
214,329
2,985,937
975,748
2,010,189
14,015
11,387
230,936
3,287,657
1,036,355
2,251,302
15,371
12,552
242,768
3,609,600
1,084,018
2,525,582
16,840
13,809
255,038
3,967,005
1,131,715
2,835,290
18,403
15,140
268,115
4,373,210
1,181,072
3,192,138
19,997
16,490
281,540
4,815,621
1,230,823
3,584,798
21,549
17,796
293,742
5,279,041
1,227,570
4,001,471
23,038
19,034
304,607
5,761,465
1,320,089
4,441,376
24,512
20,245
315,027
6,253,135
1,360,557
4,892,579
1955
1960
1965
1970
19 75
1980
1985
1990
1995
2000
(in 1,000)
Vietnam Dem.
Vietnam, Rep. of
Middle South Asia
Afghanistan
Bangladesh
India
Iran
Nepal
Pakistan
Sri Lanka
Western South Asia
Iraq
Turkey
Europe
Eastern Europe
Czechoslovakia
German, Dem. Rep.
Hungary
Poland
Romania
Northern Europe
United Kingdom
Southern Europe
Italy
Spain
Yugoslavia
Western Europe
France
German, Fed. Rep. of
Netherlands
Oceania
Australia and
New Zeland
Australia
U.S.S.R.
World Total
More developed region
Less developed region
:
:
:
5"
O
O
S
o
I
ft
I
l
s?
Source: USDA (1977). World population growth: Analysis and new projections of the United Nations. USDA Foreign Agricultural Report 129.
to
% of Carcass
Lb
Fresh ham
Trimmed loin
Fresh picnic
Fresh Boston butt
Fresh side
Spareribs and neckbones
Jowl
Sausage
Hocks
Trimmed fat (for lard)
18-23
14-20
8-11
13-16
10-14
7-9
11-16
6-8
5-6
8-11
3-7
3-4
3-4
1-3
2-5
2-3
11-24
8-17
4-6
l%-4
Pork Chart
Sparenbs
Slab Bacon
Sliced Bacon
Blade Chop
Rib Chop
Loin Chop
Sirloin Chop
Picnic
Arm Roast
Arm Steak
Hock
Pigs Feet
FIGURE 2.P.6
Source: USDA (1969). How to buy meat for your freezer. USDA Home and Garden Bull. 166.
Pork, Cooking
TABLE 2.P.24
Time and temperature tables for pork cookery
BROILING AT MODERATE TEMPERATURE
FRESH
Loin
Center
Half
End
Roll
Boneless Top
Drown
Picnic Shoulder
Bone-In
Rolled
3oston Shoulder
Leg (fresh ham)
Whole (boneless)
Whole (bone-in)
Half (bone-in)
Tenderloin
Back ribs
Country-style
backbones
Spareribs
Pork loaf
SMOKED
Ham
(cook-before-eating)
Whole
Half
Shank Portion
Butt Portion
Ham (fully-cooked)Half
Loin
Picnic Shoulder
(cook-before-eating)
Picnic Shoulder
(fully-cooked)
Shoulder roll (butt)
Canadian-style bacon
Ham Kabobs
Ham loaf
Ham Patties
Meat
Approximate
Approximate Thermometer
Cooking
Weight
Reading
Time
Pounds
3
5
3
3
2
4
to
to
to
to
to
to
5
7
4
5
4
6
5 to 8
3 to 5
4 to 6
10
12
5
V2
to 14
to 16
to 8
to 1
F.
F.
F.
F.
F.
F.
30 to 35
35 to 40
40 to 45
170 F.
F.
no-0 F.
no
24 to 28
22 to 26
35 to 40
45 to 60
Hours
IV2 to 2V
to
to
to
to
14
7
4
4
to 35
to 40
to 45
to 40
to 35
to 40
170 F.
170 F.
170 F.
Cooked
Well
Done
10
5
3
3
30
35
40
35
30
35
160
160
160
160
F.
F.
F.
F.
IV2 to 2V
IV2 to 2 V
1%
18
22
35
35
to
to
to
to
20
25
40
40
5 to 7
3 to 5
140 F.
160 F.
18 to 24
25 to 30
5 to 8
170 F.
30 to 35
5 to 8
2 to 4
2 to 4
1" to \W
cubes
2
1" thick
140 F.
170 F.
160 F.
25 to 30
35 to 40
35 to 40
160 F.
160 F.
45 to 60
lVSs hrs.
45 to 60
Approx.
Thickness
CUT
SMOKED"
Ham Slice
Ham Slice
Loin Chops
Canadian-Style Bacon
Sliced
Sliced
Bacon
Ham Patties
FRESH
Rib or loin chops
Shoulder Steaks
Patties
Pork Kabobs
1/2 inch
1 inch
V2 to 3A inch
Approx. Total
Cooking
Time
Minutes
10 to 12
16 to 20
15 to 20
1 inch
6
8
4
16
to 8
to 10
to 5
to 20
% to 1 inch
Vz to % inch
1 inch
lV2xiy2x% to linen
20
20
20
22
to
to
to
to
1/4 inch
V2 inch
25
22
25
25
BRAISING
Chops, fresh
Spareribs
Backribs
Country-style backbones
Tenderloin
Whole
Fillets
Shoulder steaks
Cubes
Approx. Weight
or
Thickness
Approx. Total
Cooking
Time
% to IV2 inches
2 to 3 pounds
45 to 60 min.
iy 2 hrs.
l l / 2 to 2 hrs.
IV2 to 2 hrs.
% to 1 pound
y2 inch
% inch
1 to IV4 inches
45 to 60 min.
30 min.
45 to 60 min.
45 to 60 min.
COOKING IN LIQUID
Approx. Total
Cooking
Time
CUT
SMOKED
Ham (old style and
country-cured
Large
Small
Half
Picnic Shoulder
Shoulder roll
Hocks
FRESH
Spareribs
Country-style backbones
Hocks
Pounds
Hours
12 to 16
10 to 12
5 to 8
5 to 8
2 to 4
4V2 to 5
4V2 to 5
3 to 4
3'/2 to 4
iy 2 to 2
2
to 2V2
2 to 2'/ 2
2 to 2V2
2V2 to 3
Source: Potts, B., Simonds, L., and Vanstavern, B. D. Meat specials are special. Ohio State Univ. Coop. Ext. Serv.
Bull. 574.
Broiling
Set oven regulator for broiling. Broil meat 2 to
3 in. from heat until meat is lightly browned on
one side. Turn meat and cook until done.
Roasting (Baking)
Place meat on a rack in a shallow roasting pan.
Insert meat thermometer so the bulb is centered
in the thickest part but does not rest in fat or on
bone. Do not add water or cover. Roast (bake)
in a slow oven (325F) until doneinternal tem
perature of 140 F is recommended for fullycooked or canned hams and arm picnic shoulders;
160 F for cook-before-eating hams, loins and
Canadian-style bacon; and 170F for cook-beforeeating arm picnic shoulders and shoulder rolls
(butts). If ham is to be glazed, brush glaze on the
ham 15 to 30 min before the end of the cooking
time.
Cooking in Liquid
Cook-before-eating arm picnic shoulders and
shoulder rolls can also be cooked in liquid. Fol
low cooking instructions on the package label.
In case of no instructions, simmer in water just
to cover in a covered utensil, allowing 1% hr for
the shoulder roll and 3% to 4 hr for the picnic.
Weight or
Approx
Thickness
Weight or
Approx
Thickness
Approx Total
Cooking Time1
at 325F
(lb)
(hr)
Cut
Approx Total
Cooking Time1
at 325F
Bone-in ham,
fully-cooked
Semi-boneless
ham, fullycooked
Canned hams
Arm picnic
shoulder,
fully-cooked
Boneless ham,
cook-beforeeating
3-4 (portion)
5-7 (half)
7-10
10-12
12-14
lV 2 -l 3 /4
2-2%
2%-3
3-3%
3%-4
10-13
13-16
3-3%
3%-4
4-6 (half)
10-12
l%-3
3-7
7-10
10-13
Cut
(lb)
Boneless ham,
fully-cooked
Panbroiling
Cuts cooked by broiling can also be panbroiled.
Allow about half as much cooking time as for
broiling.
l /4-2%
3-3%
1-1%
l%-2
2-2%
2%-3
Bone-in ham,
cook-beforeeating
3-4 (portion)
5-7 (half)
10-12
12-15
15-18
18-22
2%-2 3 / 4
3-3%
3%-4
4-4%
4%-5
5-6
Loin,
cook-beforeeating
3-5
1-2
Canadian-style
bacon
2-4
1%-2V<
4-8
2%-4
2-3
l%-2
4-8
l 3 /4-2 3 / 4
Arm picnic
shoulder,
cook-beforeeating
8-11
11-14
2%-3%
3%-4
Shoulder roll
(butt), cookbefore-eating
(Continued)
{Continued)
Approx Thickness
(in.)
10-12
16-20
15-20
1
%-%
i/4
6-8
Hi
8-10
16-20
16-20
\-\xh.
Cooking times are for (1) heating fully-cooked or canned cuts to 140Fointernal temperature as registered on a
meat thermometer; (2) cookine cook-before-eating ham and loin cuts to 160F; and (3) cooking cook-before-eating
picnics
and shoulder rolls to 170 F.
3
Temperature that results from broiling l/3 to 1-in. thick cuts 2 to 3 in. from the heat.
Source: Pork Industry Group. National Live Stock & Meat Board, Chicago.
TABLE 2.P.26
Suggested cooking methods
For fresh pork
Arm or blade shoulder chop or steak
Ham
Hocks
Loin or rib roast
Loin or rib chops
Shoulder roast (picnic) or shoulder
butt roast (Boston butt)
Spareribs
Tenderloin
For cured pork
Bacon
Canadian bacon
Ham, whole or part
Ham slices
Ham shanks
Shoulder (picnic) or shoulder butt
(Boston butt)
1
Source: USDA (1969). Pork in family meals. USDA Home and Garden Bull. 160.
Fresh:
Ham:
Bone-in
. .
Boneless
..
Heart
.
Liver
Loin chops, bone-in
..
Loin roast:
Bone-in
Boneless .-. . .
.
Rib chops, bone-in
. ..
Shoulder roast (picnic) :
Bone-in
Boneless ..
..
Shoulder butt roast (Boston butt) :
Bone-in
Boneless.Spareribs . .
Cured (mild):
Ham:
Canned, boneless:
Served cold
Heated before serving
Cook-before-eating:
Bone-in
Boneless
..
Fully cooked:
Bone-in
Boneless
Shoulder (picnic):
Bone-in
Boneless
..
Shoulder butt (Boston butt) :
Bone-in
Boneless . . .
.
Cups
2%
..
3
2 to 2%
3
2%
2 to 2%
3 to 3V2
2 to 2 %
1%
2
IVz to 2
1 to 1%
2
2
3
1 to 1%
1% to 2
3
3 to 3%
I%to2-.
1% to 2
2
.-
4% .. .
4
2% to 3
2%
3%
4
2
2%
SV2
4
.. .
2
2%
2%
3 to 3%
1%
2
3
3%
\Vz to 2
2
...
1
These figures allow no more than 10 percent fat on a cooked bone-in cut and no more than 15
percent fat on a cooked boneless cut.
Source: USDA (1969). Pork in family meals. USDA Home and Garden Bull. 160.
1279
to
TABLE 2.P.28
Characteristics and cooking methods for pork cuts
WHOLESALE
CUTS
RETAIL CUTS
Ham
Ham, Whole
Fresh
Pickled, or
Smoked
Loin
Also
Tenderloin,
Boneless
Back Strip
and
Canadian
Style
Bacon
CHARACTERISTICS
Ham Shank
Ham, Butt Half
Ham Butt
Center section of ham. Both cut surfaces look like center slices.
Oval shape, small round bone, four separate muscles.
Boneless roll. Fresh, pickled, or smoked.
Tenderloin
Frenched Tenderloin
Boneless Loin Roast
Canadian Style Bacon
Butterfly Chop
Sirloin Roast
Blade Loin Roast
Loin Chop
Rib Chop
Crown Roast
COOKING METHODS
00
o
0-
3" n
o
Io
en
ft
TABLE 2.P.28
WHOLESALE
CUTS
3*
3
(Continued)
RETAIL CUTS
CHARACTERISTICS
COOKING METHODS
9
8-
Boston Butt
Blade Steak
Smoked Shoulder Butt
Roast
Braise; panfry
Roast (bake); cook in
liquid
Broil; panbroil; panfry
Braise; panfry
Braise; panfry
Panfry; cook in liquid
Broil; panbroil; panfry
09
Spareribs
Ribs and breastbone which have been removed from the bacon strip.
Jowl
Jowl, trimmed square, then cured and smoked. High percentage of fat.
May be sliced.
Feet
Contain bones and tendons of foot and ankle. Little lean meat.
Pickled, cooked and ready to eat.
en
Source: Meat Manual, 6th Edition. National Live Stock and Meat Board, Chicago.
to
QC
to
to
00
5-
TABLE 2.P.29
Pork cuts and how to use them
WHOLESALE CUT
FEET
|
1
DESCRIPTION OF CUT
Bone, skin, not much meat, but this
is delicate.
|
I
RETAIL CUTS
Pig's feet
FORK SPECIALTIES
niiiiiiiiiiiiiiiii
niiiiiiiiiiiiiiiii
5
s
ft.
Brains
Fry, scramble
with eggs
3
A,
Lungs
Braise
f I
BACON
Breakfast bacon
HeadHead cheese
LOIN
|
|
Roasts, chops,
tenderloin
|
|
Heart
Braise
on
PICNIC SHOULDER
Roasts, steaks
Liver
Fry, broil, braise,
roast whole or as
loaf
BOSTON BUTT
|
I
|
|
I
|
Tongue
Cook in water
SPARERIBS
Spareribs
TailsCook in water
with vegetables
Illllllllllllllllllllllllllll
Source: Meat Buying Manual. National Live Stock and Meat Board, Chicago.
CO
1283
FIGURE 2.P.7
Source: Carving Meat. National Live Stock and Meat Board, Chicago.
Stock
1285
Recommended Name
Pork loin blade roast
(1)
(1-2)
Pork loin blade roast
Pork loin blade roast
(1-3)
Pork loin blade roast
(1-4)
Pork loin blade half
(1-5)
Pork loin sirloin roast
(10)
Pork loin sirloin roast
(9-10)
Pork loin sirloin roast
(8-10)
Pork loin sirloin half
(6-10)
Pork loin center loin
(2-9)
roast or chops
Descriptive Information
3-rib (blade/bladeless) loin roast
5-rib (blade/bladeless) loin roast
7-rib (blade/bladeless) loin roast
9-rib (blade/bladeless) loin roast
Rib half (blade/bladeless) pork loin
Pork sirloin (hip only)
7 in. sirloin roast
9 in. sirloin roast (or portion)
Loin half of pork loin
Pork center loin roast or chops
FIGURE 2.P.8
Source: Uniform Retail Meat Identity Standards. (1973). National Live Stock and Meat Board, Chicago.
MALES
FEMALES
Age
Protein
Calories
Iron
1-3
4-6
7-10
124
95
79
65
53
53
51
51
65
59
62
62
62
18
13
10
9
8
8
9
10
10
11
11
12
13
23
35
35
19
19
35
35
35
19
19
19
19
35
11-14
15-18
19-22
23-50
51 +
11-14
15-18
19-22
23-50
51 +
30
30
30
16
12
10
20
20
30
30
30
7
6
7
7
20
20
30
30
30
7
8
8
8
8
8
Riboflavin
147
114
86
74
69
69
74
86
86
94
94
103
103
36
26
24
19
16
16
18
19
22
21
21
24
26
Niadn
49
37
28
24
22
22
24
28
28
31
31
34
37
VrLBe
VltBi2
69
46
35
26
21
21
21
21
26
21
21
21
21
110
73
55
37
37
37
37
37
37
37
37
37
37
Pork Shoulder
BONELESS BUTT
BOSTON BUTT
PICNIC
REGULAR PLATE
BLADE BUTT
CLEAR PLATE
FIGURE 2.P.9
Breakdown of pork shoulder showing retail cuts
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
Pork Storage
TABLE 2.P.32
Suggested home storage periods to maintain high quality in pork
Product
Fresh raw pork:
Chops
Roasts
Sausage
Variety meats
Cured or processed pork:
Bacon
Frankfurters
Ham:
Whole
Half
Slices
Large canned, unopened
Luncheon meat
Sausage:
Smoked
Dry and semi-dry
Cooked pork:
Cookpd pork and pork dishes
Gravy and meat broth
1
Storage period
Refrigerator,
35 to 40 F.
Freezer, 0 F.
3 to 5 days
3 to 5 days
1 to 2 days
1 to 2 days
3
4
1
3
to
to
to
to
4
8
2
4
months
months
months
months
7 days
7 days
1 month or less *
2 weeks
7 days
3 to 5 days
3 days
Several months
3 to 5 days
1 to 2 months l
1 to 2 months *
1 to 2 months'
7 days
2 to 3 weeks
Not recommended
Not recommended
1 to 2 days
1 to 2 days
2 to 3 months
2 to 3 months
Not recommended
Frozen cured meat loses quality rapidly and should be used as soon as possible.
Source: USDA (1969). Pork in family meals. USDA Home and Garden Bull. 160.
1287
PELVIC BONE.
HIPBONE. \
TAIL BONE
SLIP JOINT
CHINE BONE
FINGER BONES
SIDE
BACKBONE
RIB CARTILAGES
LOIN
..-BREASTBONE
-ELBOW BONE
BOSTON BUTT
NECK BONE
PICNIC
ATLAS
JOWL
FIGURE 2.P.10
Wholesale cuts of pork (left); structure, location, and names of carcass bones (right)
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.
FORE SHANK
BONES
FOREFOOT
BONES
Pork Yield
Shoulder 23.1 lb (15.4% of total carcass)
Saleable Pork
Cuts
Other
(lb)
Boston shoulder
Fat for lard
Picnic shoulder cubes
Bone
Hocks
Total
(1b)
0.5
7.0
2.8
3.4
19.8
3.3
23.1
(lb)
(lb)
3.2
3.2
27.0
(lb)
9.4
(lb)
31.7
(lb)
(lb)
3.2
3.5
6.7
31.5
FIGURE 2.P.11
Source: A Hog's Not All Chops. (1972). National Live Stock and Meat Board, Chicago.
(lb)
120.0
23.7
6.3
150.0
Portion Size
TABLE 2.P.33
Typical portion sizes for menu items
Beverages
Coffee
4 oz
4 oz
Tea
Milk
Soft drinks
Breads, rolls, cereals
Bread
Cream of wheat
Hot rolls
Muffins (cakes)
Cereals, flaked
Cereals, puffed
Toast
tept
4-6 oz
2 oz
4 oz
2 oz
2
4 oz
2oz
4 oz
6oz
6oz
6oz
6o z
6 oz
4 oz
5 oz
5 oz
12 oz
5 oz
5 oz
7 oz
4 oz
4 oz
4-6 oz
5 oz
Beef
Roasts
Steaks
Chateaubriand
Filet mignon
Minute
Porterhouse
Salisbury
Sirloin
T-bone
Ham
Lamb chops
Liver
Pork chops
Sausage
Veal chops
Veal cutlets
Pastries, desserts, etc.
Cakes
Ice cream
Pies, fruit
Puddings
Poultry
Chicken, fried
Chicken, broiled
Duck
Turkey
Salads
Cole slaw
Chicken salad
Mixed vegetable
Potato
Waldorf
6oz
16 oz
6oz
6oz
16 oz
8oz
8oz
12 oz
6o z
10 oz
4 oz
7 oz
6oz
8oz
5 oz
2oz
4 oz
8o z
5 oz
8oz
8 oz
10 oz
7 oz
3oz
4
4
4
4
oz
oz
oz
oz
2oz
Hamburgers
Turkey
Seafood
Clams (Little Neck)
Crabs, soft-shell
Fish
Frogs' legs
Lobster, half
Oysters
Shrimp
Soups
Cup
2-4 oz
2 oz
12
2
6-7 oz
8oz
12 oz
6
6oz
6oz
Bowl
Vegetables
Asparagus, fresh
pieces
Asparagus, tips
Beans, green
Beans, lima
Beets
Cauliflower
Carrots
Corn, cob (ears)
Corn, kernel
Potatoes
Peas
Spinach
Squash
Tomatoes
8 oz
7
5
4
4
5
5
5
oz
oz
oz
oz
oz
oz
5 oz
6oz
4 oz
6oz
4 oz
5 oz
Source: Kazarian, E. A. (1975). Food Service Facilities Planning. AVI Publishing Co., Westport, Connecticut.
Potassium
TABLE 2.P.34
Potassium content of foods
mg/100 g
Lima beans
Watermelon
Spinach
Artichokes
Potatoes
Brussels sprouts
Broccoli
Bananas
650
600
470
430
407
390
382
370
mg/100 g
Carrots
Celery
Corn
Tomatoes
Peaches
Oranges
Lettuce
Apples
341
341
280
244
202
200
175
110
Potassium-Rich Foods
TABLE 2.P.35
Foods that are rich in potassium
Average
Portion
Potassium
(mg)
Calories
Fruits
Orange
Grapefruit
Banana
Strawberries
Avocado
Apricots
Dates
Watermelon
Cantaloupe
Raisins
Prunes
1 medium
1 cup
1 medium
1 cup
Vi medium
3 medium
1 cup
% slice
Vi medium
1 cup
4 large
360
380
630
270
380
500
1390
380
880
1150
240
95
75
130
55
275
55
500
95
75
425
90
Juices
Orange
Grapefruit
Prune
Pineapple
8-oz
8-oz
8-oz
8-oz
440
370
620
340
105
130
170
120
Meats
Hamburger
Beef chuck
Beef round
Rib roast
Turkey
3
3
3
3
4
290
310
340
290
350
310
260
200
270
300
Vegetables
Tomato
Artichoke
Brussels sprouts
1 medium
1 medium
1 cup
340
210
300
30
30
35
Foods
glass
glass
glass
glass
oz
oz
oz
oz
oz
Source: Holvey, D. N. (1972). The Merck Manual, 12th Edition. Merck &
Co., Rahway, New Jersey.
Plumage
American:
White Plymouth
Rock
White
White Wyandotte White
Rhode Island
Red
Standard
Weight
Cock Hen
(lb) (lb)
9%
8%
8%
7%
6%
6%
8%
6%
Red
New Hampshire
Asiatic:
Brahma (light)
Red
Ear
Comb
Type
Single
Rose
Single
and rose
Single
Lobe
Color
Skin
Color
Shank
Color
Shanks
Feathered?
Color
Egg
Red
Red
Red
Yellow Yellow
Yellow Yellow
Yellow Yellow
No
No
No
Brown
Brown
Brown
Red
Yellow Yellow
No
Brown
Columbian
12
pattern
11
Buff
9%
8%
Pea
Single
Red
Red
Yellow Yellow
Yellow Yellow
Yes
Yes
Brown
Brown
Black
8%
6%
Single
Red
White
No
Brown
White Cornish
White
10%
Pea
Red
Dark
slate
Yellow Yellow
No
Brown
Mediterranean:
White Leghorn
White
4%
Single
White Yellow Yellow
and rose
No
White
Cochin (buff)
English:
Australorp
Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers, Danville, Illinois.
Poultry Class
TABLE 2.P.37
The following are cooking recommendations and identification labeling for classes of poultry
The following are cooking recommendations and identification labeling for classes of poultry:
Young tender-meated classes are most suitable
for barbecuing, frying, broiling, or roasting.
Mature, less-tender meated classes may be preferred for stewing, baking, soups, or salads.
Source: USDA (1968). How to buy poultry. USDA Home and Garden Bull. 157.
TABLE 2.P.38
Composition of poultry products
g^
^J" r?
IDiihti 1-) dtnolc lcl< of reliiblt dm (of conmtuenl otln.td to b. pnwnl in mmunbli unountl
Wjlcr
I ood
Pto
cncrRy
lein
/
<mei
(.rams
F dl
Salu
Unniunwd
rated
Carbo-
Oleic
Lino
(.rjms
(,rjra.
Calcium
hydrate
Phos-
Iron
phorus
Polas-
Vitamin
slum
A value
Milli
grams
Inter
national
_ ^ ^ ^ ^ ^ _ _ ^ _ _ _ _ .
_
Thiamin
Ribo-
N.acin
Ascorbic
flavin
acid
.
(.rj.n
bones).
Canned
From home recipe
Chicken potpie (home recipe),
baked, " piece (1/3 or 9-in
diam. pie).
Turkey, roasted, flesh without
skin:
Dark meat, piece, 2 1/2 by
1 5/8 by 1/4 in.
Light meat, piece, 4 by 2 by
1/4 in.
Light and dark meat:
/<,,.
fi-nl
( J
r.rjmi
(.rams
(.rams
MIHI
grams
M,ll,
grams
MIHI
n'jms
MMg,ams
Mith
grams
MM,grams
Mill,grams
_
2.8 oz
79
58
160
26
1.4
1.8
1.1
218 1.3
70
.04
.17
1.3 oz
38
55
90
12
1.1
1.3
89
.9
50
.03
.15
176
71
240
42
2.2
2.5
1..3
16
355
3.0
483
160
.09
.34 15.5
85
245
65
68
170
470
18
27
10
34
3.2
2.7
3.8
14.3
2 .0
3 3
0
12
18
127
210
358
1.3
2.5
117
404
200
1,130
.03
.10
.11
.42
3.7
5.4
1 cup
240
71
365
22
18
5.9
7.1
3.5
26
26
247
2.2
149
430
.05
.17
4.3 Trace
8
89
7
78
5
57
9
95
255
25
545
54
7
7 Trace
3
1
31
10
2
3
23
31
2.4
2.
11.
11.3 3
3.4
3.
10.
10.9 9
3.1
3.1
5.6
5.6
118
10
1
42
4
85
61
175
26
2.1
1.5
1.5
2 pieces
85
62
150
28
.9
.6
.7
1 cup
3 pieces-
140
85
61
61
265
160
44
27
9
5
2.5
1.5
1.7
1.0
1.8
1.1
0
0
u
P
X
Vg
45
4
5
58
7
70
C
C5
293
29
232
23
1.3
1.3
2.5
2.5
3.0
3.0
418
41
47
473
34
343
150
0.0
15
0.05 5
.0
28
280
.08
.3
0900
3
3,09
.34
2.
p*.
{3
"*
0.1
0.10 0
.2
.23
.3
.31
12
1.0
13
1.
4.
4.3
10
5.5
5.5
5
tjj
jg
&
4 pieces
^ J
^
2.7
3 oz
1 cup
250
250
232
Qa
1 ^
11.6
6.2 oz
1 cup
1 cup
1 piece
^ ^
J*fc
JJ#
.9 Trace
2.0
338
.03
.20
3.6
1.0
349
.04
.12
9.4
2.5
1.5
514
312
.07
.04
.25 10.8
.15 6.5
J f
83
M "
11
7
351
213
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
c?
TABLE 2.P.39
Dressing percentages of the several kinds of poultry processed at Ontario commercial processing plants
>>
Capons
Turkeys
B.B.W.
Turkey
Broilers
B.B.W.
Pekin
Ducks
Pheasants
2.7
2.9
2.6
2.5
2.4
5.3
4.8
4.7
3.9
3.9
Male
Female
Male
Female
92.1
91.8
94.5
92.6
90.3
92.6
92.0
89.9
92.8
1.8
1.5
3.7
2.8
1.7
2.7
3.1
2.6
68.9
77.0
75.8
75.8
77.0
Male
Female
Male
Female
85.8
84.8
91.7
90.8
4.3
4.0
3.0
2.8
2.1
2.0
2.4
2.1
64.4
64.7
76.8
75.1
Male
Female
Male
Female
72.2
71.5
74.2
73.8
CU
0.5
0.5
0.4
0.4
0.4
2.1
2.2
1.9
1.9
1.7
1.9
2.3
1.6
2.3
2.0
4.6
5.1
3.9
4.7
4.0
0.4
0.4
0.4
1.9
1.7
1.3
1.2
1.6
1.4
1.5
3.3
3.0
1.9
1.8
1.8
1.9
1.8
2.2
1.T
0.7
0.6
0.5
0.5
Total Gi
Carcass
and Nee
"eo
"o
EH
Chilled
and Nee
cu
Gizzard
Heart
Carcass
and Nee
Heads
Hot Dre
Sex
Kind
Chicken
Broilers
CO
W)
cu
t-lO
C
CO
CO
Total Re
to-Cook
cu
co
o
CO
CO
09
ec
Chilled
CO
CO
CO
Total Re
to-Cook
CO
CO
CO
Gib lets
Dre
As a Percentage of Dressed
Weight
76.7
76.7
78.2
78.5
72.8
72.9
76.4
74.8
78.3
77.9
78.5
79.7
3.6
3.6
3.2
3.2
75.7
80.6
79.4
79.0
80.1
71.5
80.1
78.7
81.5
80.5
79.3
83.2
82.4
84.3
83.0
5.7
5.5
4.3
4.5
70.1
70.3
81.1
79.6
67.9
64.7
78.9
78.8
75.1
76.3
83.7
82.7
3.8
4.0
3.5
3.4
83.8
87.1
86.3
87.8
86.3
79.0
79.5
80.9
80.7
79.1
86.6
85.5
89.5
86.8
6.6
6.5
4.7
4.9
81.7
82.9
88.4
87.6
79.1
76.3
86.0
86.8
4.9
5.6
4.2
5.1
4.5
83.3
83.5
82.7
84.8
a
o
oo
1
0
Source: Snyder, E. S., and Orr, H. L. (1964). Poultry meat. Dep. Agric. Publ. 9, Can. Dep. Agric, Ottawa.
to
to
the grade
or quality
of the
poultry
FIGURE 2.P.12
Source: USDA (1968). How to buy poultry. USDA Home and Garden Bull. 157.
INSPECTION MARK
GRADE MARK
FIGURE 2.P.13
Source: USDA (1968). How to buy poultry. USDA Home and Garden Bull. 157.
Assurance
of wholesomeness
FIGURE 2.P.14
Source: USDA (1968). How to buy poultry. USDA Home and Garden Bull. 157.
Poultry Roasting
TABLE 2.P.40
Roasting guide for poultry
Approximate Internal temperature
Ready-to-cook total
roasting
weight'
time at 325 F.2 of poultry when done
Kind
Chickens, whole:
Broilers, fryers, or
roasters
Capons
Ducks
Geese
Turkeys:
Whole
Degrees F.
Pounds
Hours
1% to 2%
2% to 4%
5 to 8
4 to 6
6 to 8
8 to 12
1 to 2
2 to 3%
2% to 3%
2 to 3
3 to 3%
3% to 4%
6 to 8
8 to 12
12 to 16
16 to 20
20 to 24
3 to 3%
3% to 4%
4% to 5%
5% to 6%
6% to 7
180 to 185 in
180 to 185 in
180 to 185 in
180 to 185 in
180 to 185 in
2 to 3
3 to 4
3 to 4
3 to 8
8 to 12
Boneless turkey roast? 3 to 10
thigh.
thigh.
thigh.
thigh.
thigh.
Pounds
Turkeys
. . . 5 to 7
7to9
9 to 11
11 to 13
13to15
15 to 17
Chickens:
Rock Cornish game hens
Rock Roasters
2 to 2%
4 to 5
5 to 6
6 and over
Approximate
time, uncovered,
at 325" F.
Hours
4% to 6
6 to 6%
6% to 7y4
7V4 to 8
8 to 8%
8% to 10
Approximate
time, covered,
at 400 F.
Hours
2Vfe to 3% .
3 % to 4.
4 to AVz.
4Ms to 5.
5 to 5%.
5% to 6.
2Vfe to 3%
2% to 3.
3 to 3y 4 .
3Y4 to 3V4.
Source: USDA (1974). Poultry in family meals. USDA Home and Garden
Bull. 110.
to
CO
TABLE 2.P.42
Percentage relationship of cooked edible portion, parts and bones to live weight of various kinds of poultry processed in Ontario
commercial plants
a
s 1
CO
0)
O
PQ
^1
To
"o
3Q
E?.S
Male
Female
Combined
Combined
51.9
52.7
15.3
17.0
13.5
13.8
4.2
5.1
1.3
1.4
36.8
37.4
10.9
11.0
0.7
0.8
11.6
11.7
3.5
3.6
Chicken
Broilers
Male
Female
Combined
Combined
51.8
51.2
16.9
17.2
14.4
13.6
4.1
4.5
1.2
1.4
36.6
36.8
11.0
10.2
0.7
0.7
11.8
10.8
3.4
2.7
Combined
47.9
17.6
14.7
3.5
35.8
8.7
40.6
42.2
11.0
10.7
24.1
23.0
7.8
7.1
44.1
40.4
7.9
6.8
Sex
Capons
CD
Ski
Chicken
Broilers
Kind
Whi
CO
10
Cook
and
o o
PQ
Los:
;boni
<u
Bon
CO
Turkey
Broilers
Male
Female
Roasted
Roasted
54.8
57.7
21.8
22.3
14.1
15.1
3.4
3.5
Pekin
Ducks
Male
Female
Roasted
Roasted
34.2
33.2
10.74
10.1
9.0
8.7
4.3
4.2
Pheasants
Male
Female
Roasted
Roasted
57.7
52.7
26.0
24.0
13.7
12.3
3.2
3.0
o
CO
(_
cj
0)
Ei
1.4
1.3
1.2
1.0
Source: Snyder, E. S., and Orr, H. L. (1964). Poultry meat. Dep. Agric. Publ. 9, Can. Dep. Agric, Ottawa.
3.4
0.7
0.7
11.7
11.4
2.5
3.6
2.6
3.0
0.5
0.4
iltlO
Edi
nes
TO
bX)
8.4
7.2
5.1
5.0
I
CO
O
S3
1297
Reagents
Biruet reaction
Color
Reddish violet
.to violet
/CONH 2
H N X(
;
C0NH 2
/CONH 2
H2C<
N
CO N H j
CONH2
CO -NH2
H2NCCONHC;
I
Millon reaction
Xanthoproteic
tion
reac-
Glyoxylic acid
Ninhydrin reaction
Triketohydrindene hydrate
Ehrlich benzaldehyde p-Dimethylaminobenzalreaction
dehyde
Sakaguchi reaction
a-Naphthol, sodium hypochlorite
Sullivan reaction
1,2-Naphthoquinone-4sodium sulfonate; so
dium sulfite; sodium
hydrosulfite; sodium
cyanide
Brick-red
Yellow, deepens
to orange on
addition of alkali
Violet
Blue
Blue"
" Proteins or a mixture of amino acids containing tryptophan yield a blue color when treated
with Ehrlich's reagent in the presence of concentrated hydrochloric acid. Indole yields a red
color. With p-dimethylaminobenzaldehyde in sulfuric acid, tryptophan gives a red-violet color
Source: Jacobs, M. B. (editor). The Chemistry and Technology of Food and Food Products, 2nd Edition, Vol. 1.
John Wiley & Sons, New York.
Protein Factors
TABLE 2.P.44
Factors suggested for use
in converting percentages of nitrogen in various substances into
percentages of protein1
Substance
Cereal grains
Wheat, endosperm
Wheat, embryo
Wheat, bran
Wheat, whole kernel
Factor
Suggested
Barley
Oats
Rice
Corn (maize)
5.70
5.80
6.31
5.83
5.83
5.83
5.83
5.95
5.26
5.30
5.30
5.30
5.30
5.30
5.30
5.30
5.30
5.18
5.30
Rye
Substance
Brazil nut
Hazelnut
Walnut
Peanut
Soybean
Butternut
Castor bean
Factor
Suggested
5.46
5.30
5.30
5.46
5.71
5.30
5.30
6.38
6.25
6.25
5.55
Leguminous seeds
Navy bean
Lima bean
Mung bean
Velvet bean
Adzuki bean
Jack bean
6.25
6.25
6.25
6.25
6.25
6.25
Source: Jacobs, M. B. (editor). The Chemistry and Technology of Food and Food Products, 2nd Edition,
Vol. 1. John Wiley & Sons, New York.
1299
o o o o o
si
09
S*
1 "S
iotco in
eo eo
co m o o
oo co eo t~
co m m m co
CM
rH r-t
I-I
in in
00 f;
CN CN
in o
iH C~ rH
rH tN
in
CN CM
TH
(N eo co co
rH
rH
r-i CN CN CN
m -<t
CO
m in
cn co
^* ^*
CO rH
CN
co m co co
CO
d eo eo d
CO
co
r H CN CN CN
CNJ CO
.S
0 0 i-H
rH CM
m co os o
in
CD CN
rH
rH
QO
gf
2.
to
* a
cC.2
1!
sz.
0
<W
I!
If
oo in
m o
O
CN
o in
r-i in
eo
CN
co co r~ r~ eo
co m
iri oo t> i>
oq
o
i
rH
Tl C~ rH rH
11
rH Tj< 00 00
in
CN
eo
in in
CN
CN
CM
>*
^* eo
co cb co co
5S?
3 14
cn
d
i-i CN
CO rH
* m
rf rH
5
o
S
s
0
H
a
a
a
t> oo
I-2
ca
t> p
o co_
cn p
rH
rH
II
ft II
s
U2
en
co' oo
61.6
35.2
2.5
II 1
CO CO
CM <N
31.3
27.4
0)
<4H
O
sugar,
0
-3 co co
0 co eo
I5
||
ES
ui O
IK
'S U
i |
| |
)O
8-8 is
5.2 18
! 0
c*2 2
' < 4> 0) B . 2 -M
In *? -T? C S C ?
tt
ca* Q .
S JS
i Xo _0 ,0-a
*i S >> c
K
co
-5
<j
53
R
Radiation Preservation
TABLE 2.R.1
Required dosages of radiation
Purpose
Dose Range
(1000 rad)
Sterilization
Pasteurization
Insect disinfestation
Sprout-depressing
1000-5000
50-1000
5-100
5-100
0.2
0.2
2 Double Bonds
SOO
SOEr
SErEr
ErSEr
SLS
0.1
3.9
0.2
1.0
0.3
3 Double Bonds
OOEr
ErOEr
ErErEr
SOL
SLO
SLEr
ErSL
SLeS
0.9
18.1
0.9
0.4
0.1
5.2
0.2
0.2
4 Double Bonds
OOL
OLEr
ErOL
ErErL
ErLEr
SLL
0.1
1.2
3.4
0.2
24.3
0.5
o m .
OULJ
ft 1
U.I
ft
U.Z9
SLeEr
ErSLe
3.4
0.1
5 Double Bonds
LOL
OLL
ErLL
OOLe
OLeEr
ErOLe
ErErLe
ErLeEr
0.2
0.1
4.5
0.1
0.8
2.2
0.1
16.3
0.2
0.1
0.1
0.2
3.0
3.0
0.2
7 Double Bonds
LLLe
LLeL
OLeLe
ErLeLe
LLeLe
LeLLe
0.3
0.1
0.1
2.0
0.2
0.2
Er = Erucic acid.
Source: Boekenoogen, H. A. (editor) (1968). Oil, Fats and Fat Products, Vol. 2. John Wiley & Sons, New York.
1300
Reagent
HC1
HC 2 H 3 O 2
H 2 SO 4
H 2 C 2 O 4 2H 2 O
H2C4H4O$
H3PO4
H3C6H5 O7
NaOH
Ca(OH)2
NH4OH
NaCl
Ba(NO3)2
A1 2 (SO 4 ) 3
K 2 C 4 H 4 O6
KHC 4 H 4 O 6
NaHCO3
Molecular
Weight
36.5
60
98
126
150
98
192
40
74
35
58.5
261.4
342
226.2
188.1
84
Hydrogen
Equivalent
1
1
2
2
2
3
3
1
2
1
1
2
6
2
1
1
Equivalent
Weight
Grams of Reagent
Per cc of
Normal Solution
Per Liter of
Normal Solution
36.5
36.5
60
49
63
75
60
49
63
75
32.7
32.7
64
40
37
35
64
40
37
35
58.5
130.7
58.5
130.7
57
57
113.1
188.1
113.1
188.1
84
84
0.0365
0.060
0.049
0.063
0.075
0.0327
0.064
0.040
0.037
0.035
0.0585
0.1307
0.057
0.1131
0.1881
0.084
Source: Peterson, W. H., Skinner, J. T., and Strong, F. M. Elements of Food Biochemistry. Prentice-Hall,
Englewood Cliffs, New Jersey.
Fat-Soluble Vitamins
Age Weight
Height
Energy
(yr) (kg) (lb) (cm) (in.) (kcal) 2
Infants
0.0~0.5
0.5-1.0
Children
1~3
4-6
7-1 0
Males
11-14
15-18
19-22
23-5 0
51+
Females 11-14
15-18
19-2 2
23-5 0
51+
Pregnant
Lactating
6
9
13
20
30
44
61
67
70
70
44
54
58
58
58
14
20
28
44
66
97
134
147
154
154
97
119
128
128
128
60
71
86
110
135
158
172
172
172
172
155
162
162
162
162
Protein
(gm)
24 kg X 117 kg x 2.2
28 kg X 108 kg x 2.0
34
1300
23
44
1800
30
2400
54
36
2800
63
44
3000
54
69
3000
69
54
2700
69
56
2400
69
56
2400
62
44
2100
48
65
2100
65
46
2000
65
46
1800
65
46
+ 300
+3 0
+ 500
+ 20
.Vitamin A
Activity
(RE)3 (IU)
4204
400
400
50 0
70 0
1000
1000
1000
1000
1000
800
800
800
800
800
1000
1200
1400
2000
2000
2500
3300
5000
5000
5000
5000
5000
4000
4000
4000
4000
4000
5000
6000
VitaVitamin E
min D Activity
(IU)
(IU)
40 0
40 0
40 0
400
40 0
400
40 0
40 0
40 0
40 0
40 0
40 0
400
4
5
7
9
10
12
15
15
15
15
12
12
12
12
12
15
15
Water-Solubl : Vitamins
Minerals
Ascorbic
Fola- Nia- Ribo- ThiaVitaVitaAcid
cin 6 cin 7 flavin min min B-6 min B-12
(mg)
(mg)
(/ig)
(jUg) (mg) (mg) (mg)
35
35
40
40
40
45
45
45
45
45
45
45
45
45
45
60
80
The allowances are intended to provide for individual variations among most normal
nannnt as thpv live in the United States under usual environmental stresses. Diets should be
based on a variety of common foods in order to provide other nutrients for which human
requirements have been less well defined. See text for more detailed discussion of
allowances and of nutrients not tabulated. See Table I (p. 6) for weights and heights by
individual year of age.
2
50
50
100
20 0
30 0
400
40 0
40 0
40 0
40 0
40 0
40 0
40 0
40 0
40 0
80 0
60 0
5
8
9
12
16
18
20
20
18
16
16
14
14
13
12
+2
+4
0.4
0.6
0.8
1.1
1.2
1.5
1.8
1.8
1.6
1.5
1.3
1.4
1.4
1.2
1.1
+0.3
+0.5
0.3
0.5
0.7
0.9
1.2
1.4
1.5
1.5
1.4
1.2
1.2
1.1
1.1
1.0
1.0
+0.3
+0.3
0.3
0.4
0.6
0.9
1.2
1.6
2.0
2.0
2.0
2.0
1.6
2.0
2.0
2.0
2.0
2.5
2.5
0.3
0.3
1.0
1.5
2.0
3.0
3.0
3.0
3.0
3.0
3.0
3.0
3.0
3.0
3.0
4.0
4.0
36 0
540
800
80 0
80 0
1200
1200
80 0
80 0
80 0
1200
1200
80 0
80 0
800
1200
1200
24 0
400
800
800
800
1200
1200
800
800
80 0
1200
1200
80 0
800
80 0
1200
1200
33
3
Iodine
(Me)
35
45
60
80
11 0
130
150
140
13 0
110
115
115
100
10 0
80
125
150
Iron
(mg)
10
15
15
10
10
18
18
10
10
10
18
18
18
18
10
18+ 8
18
Magnesium
(mg)
60
70
150
200
25 0
35 0
400
350
35 0
35 0
300
30 0
30 0
300
30 0
450
45 0
Zinc
(mg)
3
5
10
10
10
15
15
15
15
15
15
15
15
15
15
20
25
Assumed to be all as retinol in milk during the first six months of life. All subsequent
intakes are assumed to be half as retinol and half as ^-carotene when calculated from
international units. As retinol equivalents, three fourths are as retinol and one fourth as
/3-carotene.
Source: Pennington, J. A. (editor) (1976). A food guide critique. In Dietary Nutrient Guide. AVI Publishing Co., Westport, Connecticut.
302 Food
TABLE 2.R.4
Food and nutrition board, national academy of sciencesnational research council recommended daily dietarjr allowances, revised
1974 (designed for the maintenance of good nutrition of practically all healthy people in the U.S.A.)
O
0
1
80
ft* a.
to 5*
a
<? ?O
bfa*
S
en
a^^i
(^
M
I
3
03
Refractive Index
at 40C
Cottonseed
Coconut
Corn
Castor
Kapok
Peanut
Sunflower
Safflower
Perilla
Soybean
Sesame
Teaseed
Olive
1.4643-1.4679
1.4477-1.4495
1.4765-1.4768
1.4659-1.4730
1.4605-1.4657
1.4600-1.4643
1.4663-1.4680
1.4679-1.4693
1.4735-1.4785
1.4675-1.4736
1.4698-1.4731
1.46191.4606-1.4633
Fat or Oil
Palm
Palm kernel
Linseed
Walnut
Mustard seed (white)
Mustard seed (black)
Tung
Oiticica
Borneo tallow
Cacao butter
Shea butter
Illipe butter
Refractive Index
at 40C
1.4531-1.4580
1.4492-1.4517
1.4742-1.4754
1.469 -1.4711.4704 at 20C
1.4720-1.4733
1.5100-1.5200
at 20C
1.4942-1.5062
1.4561-1.4573
1.4565-1.4570
1.4635-1.4668
1.4577-1.4610
Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press, Champaign, Illinois.
33
TABLE 2.R.6
Refrigerant performance per standard american ton at 86F (30C) condensation, 5F (-15C) suction
Refrigerant
Ethane
Nitrous oxide
Carbon dioxide
Propane
22/115 azeotrope
Monochlorodifluoromethane
Ammonia
12/152a azeotrope
Dichlorodifluoromethane
Methyl chloride
Isobutane
Sulfur dioxide
Methylamine
Butane
Dichlorotetrafluoroethane
Dichloromonofluoromethane
Ethyl chloride
Ethylamine
Trichloromonofluoromethane
Methyl formate
Ethyl ether
Trichlorotrifluoroethane
Dichloroethylene
Trichloroethylene
No.
170
744A
744
290
502
22
717
500
12
40
601
764
630
600
114
21
160
631
11
611
610
113
1130
1120
Evaporator
Pressure.
p.s.i.g.
221.3
294.3
317.5
27.2
36.0
28.2
19.6
16.4
11.8
6.5
3.3
5.9
9.9
13.2
16.1
19.2
20.5
23.1
24.0
26.3
26.9
27.9
28.3
29.6
Condensing
Pressure,
p.s.i.g.
661.1
922.3
1031.0
140.5
175.1
158.2
154.5
113.4
93.3
80.0
44.8
51.8
46.8
26.9
22.0
16.5
12.4
10.0
3.6
1.6
4.9
13.9
15.8
26.2
Refrigerant
Circulated,
lb. / min.
3.41
2.35
3.62
1.65
4.38
2.86
0.422
3.27
4.00
1.33
1.79
1.41
0.66
1.56
4.64
2.24
1.45
0.89
2.98
1.06
1.58
3.73
1.75
2.18
Net
Refrigerating
Effect
B.t.u.lb.
58.6
85.2
55.5
121.0
45.7
70.0
474.4
61.1
50.0
150.2
111.5
141.4
304.0
128.6
43.1
89.4
142.3
225.5
67.3
189.2
126.3
53.7
114.3
91.7
Coefficient
of
Performance
2.41
3.60
2.56
4.58
4.37
4.66
4.76
4.61
4.70
4.90
4.36
4.87
4.81
4.95
4.49
5.01
5.21
5.52
5.05
5.74
4.84
4.83
4.82
HorsePower
Per
Ton
.953
.310
.840
1.030
1.079
1.011
().989
1.022
1.002
0.962
1.083
0.968
0.978
0.953
1.049
0.941
0.906
0.855
0.933
0.822
0.973
0.973
0.980
8"
Compressor Discharge
Temp.,
F
1.22
151
97
99
128
210
105
101
172
80
191
88
86
142
106
109
86
Compression
Ratio
2.86
3.03
3.15
3.70
3.75
4.03
4.94
4.12
4.08
4.48
4.54
5.63
6.13
5.07
5.42
5.96
5.83
7.40
6.24
7.74
8.20
8.02
8.42
11.65
Compressor Discharge
Temp.,
C.
50
66.11
36.11
37.22
53.33
98.89
40.56
38.33
77.78
26.67
88.33
31.11
30.00
61.11
41.11
42.7
30.00
Source: Woolrich, W. R. (1968). Principles of refrigeration. In The Freezing Preservation of Foods, Vol. 1, 4th Edition. D. K. Tressler, W. B. Van
Arsdel, and M. J. Copley (editors). AVI Publishing Co., Westport, Connecticut.
1"
13.
*
CP
09
1
3s
Refrigerants II
TABLE 2.R.7
Chemical formulas of refrigerants
Group I
Carbon dioxide (Refrigerant 744)
Dichlorodifluoromethane (Refrigerant 12)
Dichlorodifluoromethane, 73.8%
and ethylidene, 26.2%
(Refrigerant 500)
Dichloromethane (Methylene Chloride)
(Refrigerant 30)
Dichloromonofluoromethane (Refrigerant 21)
Dichlorotetrafluoroethane (Refrigerant 114)
Monochlorodifluoromethane (Refrigerant 22)
Monochlorotrifluoromethane (Refrigerant 13)
Trichloromonofluoromethane (Refrigerant 11)
Trichlorotrifluoroethane (Refrigerant 113)
CO 2
CC12F2
CC12F2
CH 3 CHF 2
CH 2 C1 2
CHC12F
C2C12F4
CHC1F2
CC1F3
CC13F
C 2 C1 3 F 3
Group II
Ammonia
Dichloroethylene
Ethyl chloride
Methyl chloride
Methyl formate
Sulfur dioxide
NH 3
C 2 H 2 C1 2
C 2 H 5 C1
CH3C1
HCOOCH 3
SO 2
Group III
Butane
Ethane
Ethylene
Isobutane
Propane
C4H10
C2H6
C2H4
(CH 3 ) 3 CH
C3H8
Id
DC
H
CC
Id
O.
Id
H
CD
CD
Id
14
IS
It
17
11
1)
20
21
22
23
24
2S
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
44
4
i
SI
S2
S3
S4
22
23
24
1
15 4
28 17 7
42 31 20 10
56 44 33 22
71 58 46 35
85 71 59 47
100 86 72 60
100 86 73
100 87
100
25
26
27
28
29
30
31
1
13
25
37
49
62
74
87
4
16 7
27 18 10 3
39 29 21 13 6
51 41 32 23 16 8
63 52 43 34 26 18
75 64 54 44 36 28
too 87 76 65 55 46 37
100 88 76 ~66~ ~56~ 47
100 88 77 67 58
100 88 78 08
100 89 78
100 89
100
32
13
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
5
2
14 8
23 16 10 5
32 25 19 13 7
41 34 27 21 15
51 43 36 2* 23
60 52 45 38 31
70 62 54 46 40
80 71 63 55 48
90 81 72 64 57
100 90 81 73 65
100 91 82 74
100 91 83
100 91
100
2
10
17
25
33
42
50
58
66
75
83
91
100
5
12
20
27
35
43
51
59
67
75
83
92
100
7
15
22
29
37
45
52
60.
68
75
83
92
100
3
10
17
24
31
39
46
54
61
69
76
84
92
100
Rochester S. y .
5
12 8
19 14
26 21
33 28
40 35
47 42
55 48
62 55
69 63
77 70
85 77
92 85
100 92
100
4
10
16
23
30
36
43
49
56
63
71
78
85
93
100
6
12
18
25
31
38
44
51
57
64
71
78
86
93
100
5
1
8
14 10 7
20 16 12
26 22 18
32 28 23
39 34 29
45 40 35
52 46 41
58 52 47
65 59 54
72 66 60
79 72 66
86 79 73
93 86 79
100 93 86
100 93
100
3
9
14
19
25
31
36
42
48
54
61
67
73
80
86
93
100
5
10
16
21
27
32
38
43
49
55
61
67
74
80
87
93
100
7
12
17
23
28
34
39
45
50
56
62
68
75
81
87
94
100
4
9
14
19
24
29
35
40
46
51
57
63
69
75
81
87
94
100
51
52
1
23
2S
26
27
28
2*
31
54
55
56
57
58
59
60
XjyforInstrument Companies
22
53
Printed by
21
52
32
31
34
IS
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
1
6
10
16
20
26
31
36
41
47
52
58
63
69
75
81
87
94
100
3
8
12
17
22
27
32
37
42
48
53
59
64
70
76
82
88
94
100
53 54
2
5
7
9
14 11
19 16
23 20
28 25
33 30
38 34
43 39
49 44
54 50
59 55
65 60
70 65
76 71
82 76
88 82
94 88
55 56
4
1
8
6
13 10
17 14
22 18
26 23
31 27
35 32
40 37
45 41
50 46
55 51
61 56
66 61
71 66
77 72
82 77
57 58
3
1
7 5
11 9
16 13
20 17
24 21
29 26
33 30
38 34
42 39
47 43
52 48
57 53
62 58
67 63
72 68
59 W
OS
14
IS
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
4S
46
47
48
49
SO
SI
52
S3
S4
05
o
en
Id
DC
a
H
Ld
(Continued)
TEMPERATURE " F
DRY BULB
Ift.
o
U
41 42 43 44 4S 46 47 48 49 so 51 S2 53 S4
41 100 92 85 78 71 65 59 54 48 43 39 35 31 27
42
100 92 85 78 72 W 60 54 49 45 40 36 32
4]
100 93 86 79 72 06 61 55 50 46 41 37
44
100 93 86 79 73 67 61 56 51 47 42
4S
100 91 86 79 73 67 62 57 52 48
46
100 93 86 80 74 68 63 58 53
47
100 93 86 80 75 69 63 59
48
100 93 87 81 75 69 64
49
100 93 87 81 75 70
50
100 94 87 81 76
SI
100 94 7 82
S2
100 94 88
S3
100 94
54
100
(C
_>
1 ss
< S6
u.
Id
0.
id
ffi
-J
D
CD
h
SS
23
28
33
38
43
49
54
59
65
70
76
82
88
94
100
Pri nted by
s/
S8
S9
60
61
62
63
64
S
66
67
68
69
70
71
72
73
74
7S
76
77
78
7
56
20
25
S7
17
22
26
31
35
40
45
50
55
61
66
71
77
58
14
18
23
27
32
37
41
46
51
56
61
66
72
82 77
~W 83
30
34
39
44
50
55
60
65
71
76
82
88
94
100 94
S
11
IC
20
24
29
33
38
42
47
52
57
02
67
72
78
8S 83
100 94 89
100 94
100
60
9
13
17
21
26
30
34
39
43
48
53
58
63
08
73
78
83
89
94
100
61
7
IU
14
18
22
27
31
35
40
44
49
54
58
03
68
73
78
84
89
94
00
62
63
2
6
10
13
17
21
25
29
33
37
42
46
50
55
60
64
69
74
79
84
89
95
100
8
12
16
20
24
28
32
36
41
45
50
54
59
64
69
74
79
84
89
94
00
64
fo
4
7
11
15
18
22
26
30
34
38
43
47
51
56
60
65
70
74
79
84
90
95
00
2
5
9
12
16
20
24
27
31
35
39
44
48
52
56
61
66
70
75
80
85
90
95
00
66
7
10
14
17
21
25
29
32
36
40
44
48
53
57
61
66
71
75
80
85
90
95
00
67
2
5
8
12
15
19
22
26
30
33
37
41
45
49
53
58
62
60
71
75
80
85
90
95
00
08
3
6
10
13
16
20
23
25
31
34
38
42
46
50
54
58
62
67
71
76
80
85
90
95
00
69
1
5
8
11
14
18
21
24
28
32
35
39
43
47
51
55
59
63
67
72
76
81
85
90
95
00
70
3
6
9
12
15
19
22
25
29
33
36
40
44
48
51
55
59
64
68
72
77
81
86
yo
95
00
72
73
74
7S
76
77
78
1
4
7
10
13
17
20
23
27
30
33
37
41
45
48
52
56
60
64
68
72
77
81
86
90
95
00
3
6
9
12
15
18
21
24
28
31
1
4
7
10
13
16
19
22
25
29
91
32
35
39
42
46
50
53
57
61
65
69
73
78
82
86
95
91
00
95
100
34
38
42
45
49
53
57
61
65
69
73
77
82
86
3
5
8
11
14
17
20
23
26
29
33
36
39
43
47
50
54
58
61
65
69
74
78
82
86
91
95
100
3
5
8
4
7
1
4
4
0
12
11
15
13
12
10
18
16
14
13
11
21
19
17
16
14
24
22
20
18
17
27
25
23
21
19
30
28
26
24
34
31
29
27
37
34
32
40
38 35
41 39
44 42
48 45
51 48
55 52
59 56
62 59
66 63
70 67
74 71
78 74
82 79
87 83
91 87
96 91
00 96
00
30
33
36
39
43
46
49
53
56
60
63
22
25
28
31
34
37
40
43
46
50
53
57
60
64
68
71
75
79
83
87
91
96
100
44
47
51
54
58
62
66
70
74
78
82
86
91
96
00
67
71
75
79
83
87
91
96
00
to
41
42
43
44
4S
46
47
48
49
SO SI
52
S3
54
SS
S6 i 57
S8
S9
60
61
62
63
64
6S
66
67
68
69
70
/9
71
72
7J
74
75
76
77
80
41
42
43
44
4S
46
47
48
49
3 50
5 51
7 52
ID 53
12 54
15 SS
18 5C
20
s;
23
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
7S
76
77
7
79
80
26
29
32
35
38
41
44
47
50
54
57
61
64
68
72
75
79
83
87
91
96
100
79 80
8
h.
o
Ld
CC
D
H
s
44.
Ld g.
o. -;
Ld
R-
O
o
o
en
CQ
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O
03
H
Ld
a
TO
g
a
O
TO
TO
CO
O
cs
o
LJ
DC
3
<
LJ
Q.
z
u
H
CQ
ID
U
70
72
74
76
78
80
82
84
86
88
90
92
94
96
98
100
102
104
lot
108
110
112
114
116
118
120
122
124
126
82 84 86 88
10 7
5 3
7
14 12 9
20 16 14 11
25 21 18 15
30 26 23 20
36 32 28 25
42 37 33 30
48 43 39 35
55 49 44 40
61 56 50 46
69 62 57 51
76 69 JL 57
S4 76 70 64
92 S4 77 70
100 92 84 77
100 92 85
100 ~92~
100
90
1
5
9
13
17
22
26
31
36
41
47
52
58
CS
71
78
85
92
100
92
3
7
11
15
19
23
28
32
37
42
48
53
59
65
72
78
85
92
100
94
96
no
11
5
9
12
16
20
24
29
33
38
43
49
54
60
66
72
79
85
93
100
3
7
10
14
18
22
26
30
35
39
4-t
50
55
61
66
~W
79
86
93
100
5
8
12
15
19
~2T
~W
32
36
40
45
50
55
61
67
73
79
86
93
100
7
10
13
17
21
24
28
33
37
41
4
51
56
62
68
73
80
8G
93
100
5
8
11
15
IS
22
26
30
34
38
42
47
52
57
62
68
74
80
86
93
100
7
10
12
16
19
22
25
29
33
37
41
45
49
54
59
64
70
81 75
~W IT 81
100 93 87
100 93
100
Rochester, S. Y.
8
11
14
17
20
23
2fi
30
34
38
42
46
50
55
60
65
70
75
81
87
93
100
7
9
12
15
18
21
21
27
31
35
38
42
47
51
55
60
65
70
76
81
87
94
100
6
8
11
13
16
19
22
9
12
14
17
20
2.'. 23
28 26
32 29
35 33
39 36
43 40
47 44
52 48
56 52
61 57
66 61
66
~
76 71
82 76
88 82
94 88
100 94
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Printed bj
TayhrInstrument Companies
5
8
11
14
17
21
24
28
32
36
40
44
49
53
58
64
69
75
8
11
13
16
18
21
24
27
30
34
37
41
45
49
53
57
62
67
72
77
82
88
94
100
9
12
14
17
19
22
25
28
31
34
38
41
45
49
53
58
62
67
72
77
82
88
94
100
8
10
13
15
18
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23
26
29
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35
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42
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50
54
58
63
67
72
77
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9
II
14
16
18
21
U
21
30
33
36
39
43
47
50
54
59
63
68
73
78
83
88
94
100
m
1M
112
82 M
94
9C
100 102 104 IOC 108 110 112 114 116 118 120 122 124
8
9
12 11 10
15 13 12
17 16 M
19 18 16
22 20 19
25 23 21
27 25 24
30 28 26
33 31 29
37 34 32
40 37 35
44 "TT 38
47 44 41
"sT 48 45
55 52 48
59 56 52
64 60 56
68 64 60
If If 64
78 73 69
83 If 73
88 83 78
94 89 83
100 94 89
100 94
10
II
13
15
17
20
21
24
26
30
33
36
39
42
45
49
53
66
61
05
69
74
79
84
89
IIX) 94
100
126 121 130 132
12
30
13
15
17
13
21
23
2B
28
33
31
36
34
39
37
40
43
46
50
54
57
61
65
70
74
79
84
89
136
14
16
18
20
22
21
27
43
46
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37 35
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75 70
79 75
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Reproductive Cycle
TABLE 2.R.8
Features of the reproductive cycle
Species
Age at
Puberty
Cycle
Type
Cycle
Length
Duration
of Heat
18 hours
(10 to 24).
Cattle*
4 to 8
months.
Usually
first bred
about 15
months.
Polyestrous,
all year.
21 days
(18 to 24).
Hone
1 year.
Seasonally
polyestrous.
Early spring
on.
Sheep
7 to 8
months.
Seasonally
polyestrous.
Early fall to
winter. Pro
longed seasons
in Dorsets and
Merinos.
16H days
(14 to 19).
Swine
5 to 8
months.
Polyestrous,
all year.
Goat
Best Breeding
Time
Insemination,
from mid-heat
until 6 hours
after end.
Remarks
Ovulation 1 to 2 days
before end of heat.
Twins are usually
aborted.
30 to 36
hours.
Little significance.
Next fail.
20 to 22
days.
2 to 3
days.
Little significance.
About 7 days
after weaning.
Ovulation usually
about 36 hours after
beginning of heat.
7 to 8
months.
20 to 22
Seasonally
days.
polyestrous
from early fall
to late winter.
2 to3
days.
Next fall.
Dog
6 to 8
months or
later.
Monestrous.
All year, but
mostly late
winter and
summer.
About
1 week.
Several
months.
Proestrous bleeding 7
to 10 days. Ovulation
usually 1 to 3 days
after nrst acceptance.
Ova shed before 1st
polar body has been
extruded. Pseudopreg
nancv (pseudocyesis)
usually ends between
60 and 70 days.
Cat
6 to 15
months.
Provoked
ovulation.
Seasonally
polyestrous
spring and
early fall.
9 to 10
days in
absence of
male. Four
days if
mated.
4 to 6 weeks.
Ovulation 24 to 56
hours after coitus.
Pseudopregnancy lasts
36 days.
Fox
10 months.
Monestrous.
December to
March, but
mostly late
January to
February.
2 to 4
days.
Next winter.
Ovulation usually on
1st or 2nd day of receptivity. Ova shed
before 1st polar body
has been extruded. No
proestrous bleeding.
Mink
10 months.
Provoked
ovulation.
Seasonally
polyestrous.
Mid-February
to early April.
Waves of
follicles at
intervals
of a few
days.
Next spring.
Ovulation begins 47
hours after coitus
which must last J$
hour at least.
Chinchilla 4 months.
Polyestrous,
all year.
24 days.
2 days.
Mate at
night.
12 hours.
Nutria
Polyestrous,
all year.
24 to 29
days.
2 to 4
days.
48 hours.
5 to 8
months.
15 to 21
days.
(Continued)
Age at
Puberty
5 to 9
months.
Rhesus
3 years.
Monkey
(Macaca
mulatto)
Cycle
Type
Cycle
Length
Duration
of Heat
Remarks
Immediately,
but blastocysts
die if doe
suckles large
litter.
In United States do
not breed well in summer. Ovulation 10Ji
hours after coitus.
Pseudopregnancy lasta
14 to 16 days.
Tol
month.
When vulva is
enlarged and
hyperemic.
Polyestrous all 27 to 28
year; tendency days
to anovulatory (23 to 33).
cycles in summer in United
States.
Near ovulation.
Menstruation lasts 4
to 6 days. Ovulation
usually about 13 days
after onset.
Polyestrous,
all year.
4 to 5
days.
About
14 hours
(12 to 18).
Usually
begins
about
7 p.m.
4 or 5
days,
usually.
A few
hours from
10 p.m. on.
Within 24
hours.
Usually immediately.
Ovulation about 10
hours after onset of
heat.
After weaning.
Rat
37 to 67
days.
Mouse
35 days
Polyestrous,
(28 to 49). all year.
Guinea pig 55 to 70
days.
Polyestrous,
all year.
16H days.
6 to 11
hours.
Begins
usually in
evening.
Hamster
Polyestrous,
all year. Few
pregnancies in
winter.
4 days.
At night.
7 to 8
weeks.
Best Breeding
Time
Mid-heat on.
* Many normal cows ovulate as early as 8 to 12 days after parturition with or without detectable external signs of estrus.
Source: Merck & Co. (1973). The Merck Veterinary Manual, 4th Edition. Merck & Company, Rahway,
New Jersey.
Riboflavin
TABLE 2.R.9
Riboflavin content of foods
mg/100 g
mg/100 g
Broccoli
Spinach
Asparagus
Brussels sprouts
Peas
Corn
Lima beans
Snap beans
Cauliflower
0.23
0.20
0.20
0.16
0.14
0.12
0.12
0.11
0.10
Peppers
Lettuce
Bananas
Peaches
Potatoes
Tomatoes
Oranges
Apples
0.08
0.06
0.06
0.05
0.04
0.04
0.03
0.02
0.6
age -
I.ill.2
0.9
1 to 2
2 '3 ' 4
to to to
to
' 8
MALES
1.3
-10 to 12
1.4
1.5il.6|l.7
12 14 M 8'221
to to to to
14 18 22 75 +
FEMALES
1.3 1.411.5
10 to 12
12
to
16
to
1.81
2.0
Pregnant Lactoting
16 75 +
GOOD SOURCESt
MILLIGRAMS
Liver
3</ 2 oz.
->4.46
->.39
Beef
3'/ 2 oz.
Veal
3>/2 oz.
->.35
Lamb
3y 2 oz.
>.32
Pork
3'/ 2 oz.
Luncheon
Tongue
Meat
2 oz.
.27
2 oz.
Pork Sausage
2 oz. '
.12
.22
Poultry
3'/j
> .17
Fish
3'/ 2 oz.
* .17
Egg
1 med.
.15
Milk
1 cup
oz.
Cottage Cheese
VA CUP
Cheese
1 oz.
Asparagus1/] cup
->.42
> .14
> .12
.13
Spinach
Squash
V7 cup
Bread
1 slice K 0 4
Cereal
Vi cup
M l
tAverage nutrient content as food is served. {Note: 31/, oz equals approximately 100g.)
FIGURE 2.R.2
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
Riboflavin, Food
TABLE 2.R.10
Riboflavin content of foods (mg/100 g)
Cereals
Flour,
White
Wholemeal
Fish
Cod
Herring
Soft roe
Kipper
Sardines in oil
Turbot
Meat
Beef
Brisket
Corned
Lean
Ham
Liver
Ox
Pig
Mutton
Meat Extract
Juice (cone)
Dairy Products, etc.
Cheese
Dutch
Whole milk
Eggs
0.04
0.16
0.10
0.30
0.50
0.30
0.20
0.15
0.20
0.20
0.20
0.20
3.0
3.0
0.25
2.0
1.5
0.40
0.50
0.35
Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the
Principles of Nutrition. Edward Arnold (Publishers), London, England.
Rice Kernel
APEX OR BEAR0
FIGURE 2.R.3
Cross section of a rice kernel
Source: Brooker, D. B., Bakker-Arkema, F. W., and Hall, C. J. (editors) (1974). Principles of grain drying. In
Drying Cereal Grains. AVI Publishing Co., Westport, Connecticut.
Roasting Meat I
TABLE 2.R.11
Recommendations for roasting procedures for meats
1. Season with salt and pepper if
desired.
2. Place meat fat side up on rack in
open roasting pan.
3. Insert meat thermometer.
Roasts permitted to stand 15-20 min before carving will carve more easily.
Source: Be a Smarter Shopper...
Board, Chicago.
Roasting Meat II
TABLE 2.R.12
Estimated times for roasting meat at 325F
Kind of meat and cut
Beef roasts .
....
Veal roasts
.
.
Lamb roasts
Fresh pork roasts
Spareribs
Stuffed pork chops
Mild cured h a m
Mild cured pork shoulder... .
Ready-to-cook
weight
Pounds
Hours
F.
5
3 to 5
5
5
3
140
2 to 3
160
2'/2
150
170
2% to 3
2% to 3'/2
6
6
130
160
21/2
lV2to2
Hours
Hours
F.
170
170
180
185
170
3 to 334
2V ? to 3 %
2yA to 3V5
3'/o to 4
V/n
V*
31/
Approx. Wt
(Ib)
Oven Temp
Constant
(F)
6-8
300-325
4-6
300-325
Rolled rib
5-7
300-325
4-6
350
Tenderloin,
Whole
Tenderloin,
Half
Boneless rolled rump
(high quality)
Tip (high quality)
4-6
425
2-3
425
4-6
300-325
150-170
18-20
20-22
22-24
45-60
(total)
45-60
(total)
25-30
3'/2-4
4-6
300-325
300-325
140-170
140-170
35-40
30-35
5-8
4-6
3-5
4-6
300-325
300-325
300-325
300-325
170
170
170
170
25-35
30-35
35-40
40-45
3-5
5-7
3-4
3-5
5-8
3-5
3-5
4-6
325-350
325-350
325-350
325-350
325-350
325-350
325-350
325-350
170
170
170
170
170
170
170
170
30-35
35-40
40-45
35-45
30-35
35-40
30-35
40-45
12-16
10-14
325-350
325-350
325-350
325-350
170
170
170
22-26
24-28
35-40
Cut
Beef
Rib1
140 (rare)
160(med)
170 (well)
140 (rare)
160(med)
170 (well)
140 (rare)
160 (med)
170 (well)
140 (rare)
160(med)
170 (well)
140 (rare)
140 (rare)
Approx.
Cooking Time
(Min. per Ib.)
23-25
27-30
32-35
26-32
34-38
40-42
32
38
48
Veal
Leg
Loin
Rib (rack)
Boneless shoulder
Pork, fresh
Loin
Center
Half
Blade loin or sirloin
Boneless double
Arm picnic shoulder
Boneless
Cushion
Blade Boston shoulder
Leg (fresh ham)
Whole (bone in)
Whole (boneless)
Half (bone in)
Spareribs
5-8
Well done
(hr total)
Pork, smoked
Ham (cook before eating)
Whole
Half
Shank or rump portion
Ham (fully cooked)2
Half
Arm picnic shoulder
Shoulder roll
Canadian-style bacon
5-7
3-4
300-325
300-325
300-325
160
160
160
18-20
22-25
35-40
5-7
5-8
2-3
2-4
325
300-325
300-325
140
170
170
160
18-24
5-8
4-6
3-5
3-5
300-325
300-325
300-325
300-325
175-180
175-180
175-180
175-180
170-180
30-35
30-35
40-45
30-35
35-45
10-14
325
35
35-40
35-40
Lamb
Leg
Shoulder
Boneless
Cushion
Rib
l'/2-3
375
' Ribs which measure 6 to 7 in. from chine bone to tip of rib.
"Allow approximately 1 5 min per Ib for heating whole ham to serve hot.
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
Optimum monthly
average growing
temperature
(Fahrenheit)
Optimum soil
temperatures
range for
germination
(Fahrenheit)
Frost
tolerance
Spacing suggested
in inches
Days to
maturity
Harvest
duration for
each planting
Between
rows
Max.
Beets
40
65
50-85
Moderate
2-4
16-24
55-80
Celeriac
45
70
60-70
Good
4-6
23-30
100-110
(56-84
for trans
plants)
Carrots
45
70
45-85
Moderate
1-3
16-24
60-85
Parsnips
40
75
50-70
Good
3-6
18-30
Salsify
45
85
50-90
Good
2-4
Radishes
(spring)
40
75
45-90
Good
(winter)
40
75
45-90
Turnips
40
75
Rutabagas
40
75
o'
a
Min.
In row
00
L6
Footd Compc
TABLE 2.R.14
S3
2-3 months
Early spring
only
3-6 weeks
2-4 months
100-130
Early spring
only
3-4 months
18-30
150-155
Early spring
only
1-2 months
SB
Vi-1
9-18
25-30
1 week
9B
Good
1/2-1
9-18
52-56
Early fall
3-5 weeks
60-95
Good
2-6
12-30
45-75
2-3 weeks
50-90
Good
5-a
18-36
90-95
1-2 months
Source: USDA (1977). Growing Your Own Vegetables. USDA Agricultural Information Bull. 409.
Rot Spoilage
TABLE 2.R.15
Organisms associated with soft rot spoilage
Spoilage
Microorganism
Apples
Pears
Soft rot
Brown rot
Oranges
Lemons
Citrus fruits
Black rot
Dry rot
Soft rot
Grapes
Raspberries
Plum
Strawberries
Tomato
Carrots
Cabbage
Celery
Soft rot
Soft rot
Soft rot
Soft rot
Soft rot
Soft rot
Soft rot
Pink rot
Bacillus polymyxa
Penicillium expansum,
Aspergillus niger,
A. foetidus
Alternaria spp.
Penicillium digitatum
P. italicum,
P. herbarum,
P. glaucum
Rhizopus nigricans
R. stolonifer
Yeasts
Bacillus cereus
Byssochlamys fulva
Erwinia carotovora
Botrytis cinerea
Sclerotinia sclerotiorum,
Mucor racemosus
Fruit or Vegetable
1317
Amount of
Dressing
1 cup
Suggested Additions
1 cup French dressing
Suggested
Uses
Vegetable salads
Thousand
Island
1 cup
Lettuce
Russian
1 cup
2 T. chili sauce
1 t. sugar
Lettuce
Greens
Roquefort
1 cup
Lettuce or Greens
Cream
1 cup
Herb
1 cup
2 T. chopped chive
1 T. chopped parsley
2 T. milk
Fish
Meat
Cabbage
Tart
1 cup
2 T. horseradish
1 T. prepared mustard
Potato or starchy
vegetable salads
Red
1 cup
4 T. tomato paste
Fish
Salad or sauces
f"p r | to taste
Fluffy
1 cup
2 T. sugar
1/2 cup cream, whipped
Fruit or sweet
salads
Fruit
1 cup
Fruit
Party
1 cup
Fruit
Hawaiian
1 cup
Fruit
Cranberry
1 cup
Turkey, chicken,
banana salads
Peanut Butter
1 cup
Apple or fruit
Gelatin
1 cup
Fruit or gelatin
salads
Cream cheese
1 cup
Fruit or gelatin
salads
(excellent as spread)
1318
Deep red
through
orange to
almost white
Deep red
Bright red to
white
Soft
Large,
thick
Large
Normal
Scale
Size
Large
Deep red
Very firm
Small,
thin
Small
Medium
Light red to
yellowish pink
Light red
w/orange
Very firm
Deep pink to
light yellow
Light pink
w/orange
shade to
yellow
Light orange
to yellow
Pink
Tendency to be
soft
Firm
Large,
Large
medium,
thick
Small,
Small
thin
Medium
Medium
Common
Name
Normal Oil
Color
Chinook
(King)
Red
(Sockeye)
(Blueback)
Medium red
(Silver)
(Coho)
Pink
(Humpback)
Chum
(Fall),
(Dog), or
(Keta)
Steelhead
trout
Normal
Flesh
Color
Light pink
to grayish
white
Pink w/
orange
shade
Normal
Flesh
Texture
Rather soft
Normal
Vertebrae
Size
Normal
Flake
Size
Large,
thick
Large
Small
Medium
Large
Large
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.
Salt, Brine
TABLE 2.S.3
Sodium chloride brinesgallon basis [Gerlach salimeter scale (26.395 g NaCl/100 g brine)]
A
SpGr
Salt by Wt
1.000
1.019
1.038
1.058
1.078
1.098
1.118
1.139
1.149
1.160
1.171
1.179
1.182
1.193
1.204
0.00
2.64
5.28
7.92
10.56
13.20
15.84
18.48
19.80
21.12
22.44
23.31
23.76
25.08
26.40
Degrees
Salimeter1
0
10
20
30
40
50
60
70
75
80
85
88.3
90
95
100
Water Required
to Make 1 Gal.
of Brine
(Lb)
(Gal.)
Wt per Gal. of
Brine in Lbs at
60/60F
(SpGrX 8.32823)
Lbs
of
Salt
uuo
\JA. uait
per Gal.
of Water
0.00
0.22
0.46
0.70
0.95
1.20
1.47
1.75
1.89
2.04
2.19
2.29
2.34
2.49
2.65
8.32823
8.27
8.18
8.11
8.03
7.94
7.84
7.74
7.68
7.62
7.56
7.53
7.50
7.45
7.38
1.000
0.992
0.983
0.974
0.964
0.953
0.941
0.929
0.922
0.915
0.908
0.904
0.901
0.894
0.886
8.32823
8.49
8.64
8.81
8.98
9.14
9.31
9.49
9.57
9.66
9.75
9.82
9.84
9.94
10.03
0.000
0.226
0.464
0.716
0.983
1.266
1.568
1.888
2.057
2.229
2.409
2.531
2.594
2.787
2.987
(Continued)
Salt, Brine
(Continued)
B
%
Salt by
SpGr
Wt
1.000
1.019
1.038
1.058
1.078
1.098
1.118
1.139
1.149
1.160
1.171
1.179
1.182
1.193
1.204
0.00
2.640
5.279
7.919
10.558
13.197
15.837
18.477
19.796
21.116
22.436
23.307
23.756
25.075
26.395
Degrees
Salimeter1 Baume
G NaCl per
Liter of
Brine
(BXJ)
G H2O Needed
to Make 1
Liter of Brine
(J-H)
Wt per Liter of
Brine at 20C
(or 68F)
(SpGrX 997.18 g)
Freezing
Point
(F)
0.00
26.83
54.64
83.55
113.49
144.49
176.57
209.86
226.81
244.26
261.99
274.02
280.00
298.30
316.90
997.18
989.30
980.43
971.47
961.47
950.41
938.28
925.93
918.95
912.47
905.71
901.66
898.67
891.34
883.70
997.18
1016.1
1035.1
1055.0
1075.0
1094.9
1114.9
1135.8
1145.8
1156.7
1167.7
1175.7
1178.7
1189.6
1200.6
+32.0
+29.3
+26.4
+23.0
+19.4
+15.4
+10.9
+5.7
+2.8
-0.4
-3.7
-6.0
-1.1
+14.4
+60.0
0.00
0
10
20
30
40
50
60
70
75
80
85
2.7
5.3
7.9
10.5
12.9
15.3
17.7
18.9
20.0
21.2
22.0
22.3
23.5
24.6
88.3
90
95
100
'Temperature correction: Subtract 0.116 Salimeter for each degree Fahrenheit below 60.
Source: Ockerman, H. W. (1976). Quality Control of Post-Mortem Muscle Tissue, Vol. II. Ohio State University,
Columbus.
Salometer
Sp
Gr
0
2
4
6
8
10
12
14
16
18
20
22
24
1.000
1.004
1.007
1.011
1.015
1.019
1.023
1.026
1.030
1.034
1.038
1.042
1.046
Sodium
Chloride
by Wt
Baume
0.0
0.6
1.1
1.6
2.1
2.7
3.3
3.7
4.2
4.8
5.3
5.8
6.4
(%)
.000
.528
1.056
1.584
2.112
2.640
3.167
3.695
4.223
4.751
5.279
5.807
6.335
Lb per Gal.
Brine
NaCl Water
.000
.044
.089
.133
.178
.224
.270
.316
.362
.409
.456
.503
.552
8.328
8.318
8.297
8.287
8.275
8.262
8.250
8.229
8.216
8.202
8.188
8.175
8.159
Gal.
Water
per Gal.
Brine
1.000
.999
.996
.995
.993
.992
.990
.988
.987
.985
.983
.982
.980
Lb Salt
per Gal.
Water
.0
.044
.089
.134
.179
.226
.273
.320
.367
.415
.464
.512
.563
Freezing
Point
(F)
+32.0
+31.5
+31.1
+30.5
+30.0
+ 29.3
+28.8
+28.2
+27.6
+ 27.0
+ 26.4
+ 25.7
+ 25.1
(Continued)
5"
H
|
te
to
*.
bo
to to to
oo
tOtOtOtOtOtOtOtOtOtOtOtOtOtOtOMMMMMMh-'l--l-l--ih-'t-'l-'l->l->--'MI-'l--'MM
4X t^. ** CO CO CO CO tO tO tO M M M p CO CO 00 00 -4 -4 05 05 Cn Cn ^ ^ CO CO tO tO tO t-1 M O CD CO 00 -4 ~4 O5
tOtOMtOtONJtObOMtOMtOtOtOlOMtOI-'HI-'HI-'HHHI-'HHMMHI-'MI-'l-'P
co M bo b bo bo to <i co to -J
I
MMMMMMMMMMMMMIOMHPHHHHHHHHHHHMMHHH_
o
en
coco^^^^^^cjiuic^c^cnoio>a50>o^<i<i<i<i^bobobobobo^
bobobobobobobobo^^^'c^lococDcD^^^^^cD^'ocD^^^^lo^^cD^^cocDcDcD^ocDcD
oo oo co co co co rp co
C^D ^^ <^> ^^ ^J ^^ ^^ ^i ^^ ^^
a
O
tO tO tO tO tO tO tO tO tO tO tO tO tO tO tO tO tO tO J- H* M J M J J- M _M M M M M M M J-*
E.
'CD C D
O
CO
tOtOtOMMM+
I I I I I I
+ + + + + + + + +HHHt-'l-'l-'MHKHI-'t5bOMMbO(OlO
00 i n 05 '*> H- 00 M 00 !* CT) '*> tO '*> b l '-4 00 CO CO CD CO 00 00 < I i n ' * . t o H* CO <J '*> tO CO O5 CO - J "t^.
S.
a
TO
00
to
30C
10
FIGURE 2.S.I
Rate of salt penetration as affected by temperature
Source: Borgstrom, G. (1968). Principles of Food Science, Vol. 1. Macmillan Publishing Co., New York.
SOLUTION
-6C
-O.SC
DEGREES CENTIGRADE
FIGURE 2.S.2
Freezing curve for sodium chloride solutionthe eutectic temperature: - 21.3C
Source: Borgstrom, G. (1968). Principles of Food Science, Vol. 1, Macmillan Publishing Co., New York.
Sanitizers
TABLE 2.S.5
Manufacturers ' recommendation s for c o n c e n t r a t i o n a n d time of exposure
Concentration
Soak and
Spray
Circulation
and Fog
(Ppm)
(Ppm)
Chemical
Chlorine
Sodium hypochlorite
Calcium hypochlorite
Dichloroisocyanuric acid
Trichlproisocyanuric acid
Potassium dichloroisocyanurate
Sodium dichloroisocyanurate
Chloramine T (pH 7.0)
Chloramine T (pH 8.5)
Hydantoin (acid pH)
Quaternary Ammonium Compounds
pH 6.0 or higher at 75 F
or higher
Iodine
nonionic wetting agents
plus iodine
Bromine-chlorine
Acid-anionic
100
100
100
100
100
100
250
250
200
200
200
200
200
200
200
400-500
400-500
400
200
400
12.5
25
200
25
75
400
Time
Exposure
Temp (F)
1-2
1-2
1-2
1-2
1-2
1-2
2
20
2
75
75
75
75
75
75
2
2
2
Sanitizing Chemicals
TABLE 2.S.6
Relative comparative properties of selected chemical sanitizing agents
Relative Effectiveness
Gram + bacteria
Gram - bacteria
Spores
Thermoduric organisms
Bacteriophage
Affected by hard water
Corrosiveness
Cause of off-flavors
Affected by organic
matter
Chlorine
Iodine
Quaternary
Ammonium
2nd in effectiveness
Most effective
Most effective
2nd in effectiveness
Most effective
2nd
Most corrosive
+ (10 ppm)
Most effective
2nd in effectiveness
2nd in effectiveness
Least effective
2nd in effectiveness
Least
Slightly corrosive
+ + (7 ppm)
3rd in effectiveness
Poor
Least effective
Most effective
Not effective
Most
Noncorrosive
(15 ppm)
Most
2nd
Least
Systematic Name
Formula
n-Butanoic
n-Hexanoic
CH 3 (CH 2 ) 2 COOH
CH 3 (CH 2 ) 4 COOH
Caprylic
n-Octanoic
CH 3 (CH 2 ) 6 COOH
Capric
n-Decanoic
CH 3 (CH 2 ) 8 COOH
Laurie
n-Dodecanoic
CH 3 (CH 2 ) 10 COOH
Myristic
n-Tetradecanoic
CH 3 (CH 2 ) 12 COOH
Palmitic
n -Hexadecanoic
CH 3 (CH 2 ), 4 COOH
Stearic
n-Octadecanoic
CH 3 (CH 2 ) 16 COOH
Arachidic
n-Eicosanoic
CH 3 (CH 2 ) 18 COOH
Behenic
n-Docosanoic
CH 3 (CH 2 ) 20 COOH
Lignoceric
n-Tetracosanoic
CH 3 (CH 2 ) 22 COOH
Cerotic
n -Hexacosanoic
CH 3 (CH 2 ) 24 COOH
Montanic
n-Octacosanoic
Melissic
n-Triacontanoic
CH 3 (CH 2 )28COOH
Lacceroic
n-Dotriacontanoic
CH 3 (CH 2 JSQCOOH
Source
Butter fat
Butter fat, coconut oil, babassu fat,
palm oil
Butter fat, coconut oil, palm oil,
seed oils
Butter fat, head oil of sperm whale,
coconut oil
Laurel kernel oil, seed fats of laurel
family and Palrnae; milk fat,
coconut oil
Nutmeg fat, most animal and
vegetable fats; nutmeg butter,
fatty acids of Myristicaceae
Lard, in practically all animal
and vegetable fats
Mutton tallow, usually wherever
palmitic acid is present
Peanut oil, rambutan tallow,
macassar nut fat, fish oils
Behen oil from horseradish tree
(Moringa oleifera Lam.), peanut,
rapeseed, and mustard oils
Beech-tar paraffin, peanut oil;
most natural fats in small
amounts; seed oil of Adenanthera
pauonina ("Circassian seeds"
from red sandal wood)
Chinese insect wax (Coccus
ceriferus), beeswax, wool wax,
flax wax
Beeswax, most waxes including
montan wax
Beeswax, various vegetable, insect,
and mineral waxes
Stick-lac wax (Tachardia lacca),
natural waxes
Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Publishing Co., Champaign,
Illinois.
Sauce, Barbecue
TABLE 2.S.8
Ingredients
Water
Butter
Vinegar (10% acetic acid)
Prepared mustard
Locust bean gum
Sugar
Tomato paste
Salt
Paprika
Worcester sauce
Chilli powder
Tabasco sauce
Red pepper
Black pepper
Garlic powder
Onion powder
Amount
85 gal. (U.S.)
801b
4.8 gal. (U.S.)
101b
101b
81b
81b
41b
2 x Alb
2% lb
2^1b
1% lb
15 oz
15 oz
4 oz
4 oz
Sauce, BeefSteak
TABLE 2.S.9
Ingredients
Vinegar (2.4% acetic acid)
Soy
Mushroom ketchup
Tamarinds
Sugar
Salt
Onions
Horseradish
Ground mustard
Ground cayenne pepper
Garlic
Caramel
Amount
30 gal. (U.S.)
5 gal. (U.S.)
5 gal. (U.S.)
301b
101b
51b
41b
31b
31b
%lb
y2ib
4 oz
Sauce, Thick
TABLE 2.S.10
Ingredients
Vinegar (20-grain)
Onions
Molasses
Tapioca
Dates
Salt
Garlic (chopped)
Caramel
Lemon pulp
Ground ginger
Ground coriander
Ground nutmeg
Amount
43 gal. (U.S.)
361b
251b
181b
6% lb
4V2 lb
4x/4 lb
4% lb
2%lb
lib
%lb
%lb
Sauce, Tomato
TABLE 2.S.11
Ingredients
Tomato paste (single strength)
Vinegar
Acetic acid
Sugar
Salt
Onions (chopped)
Paprika
Cinnamon (bark)
Allspice
Cloves (ground)
Mace (ground)
Cayenne pepper
Garlic (chopped)
Amount
120 gal. (U.S.)
14.5 gal. (U.S.)
1.2 gal. (U.S.)
123 to 125 lb
27 to 291b
251b
21b
24 oz
15 oz
13 oz
3% oz
3o z
4 oz
Source: Binsted, R., Devey, J. D., and Dakin, J. C. (1971). Pickle &
Sauce Making, 3rd Edition. Food Trade Press, London, England.
Sauce, Worcester
TABLE 2.S.12
Ingredients
Vinegar (20-grain)
Walnut ketchup
Mushroom ketchup
Sherry (or equiv non-alcoholic flavor)
Soy sauce
Hogs' livers (ground)
Salt
Tamarinds
Brandy (or equiv essence)
Sugar
Ground cayenne pepper
Ground black pepper
Ground pimiento
Ground coriander
Ground mace
Amount
21 gal. (U.S.)
13 gal. (U.S.)
12 gal. (U.S.)
6 gal. (U.S.)
5.5 gal. (U.S.)
21 lb
11 lb
10 lb
1.2 gal. (U.S.)
2V2 lb
1 lb
1 lb
1 lb
1 lb
7 oz
Source: Binsted, R., Devey, J. D., and Dakin, J. C. (1971). Pickle &
Sauce Making, 3rd Edition. Food Trade Press, London, England.
Sausage Composition
IOV M
UI3BIJ.J Sj1
i i
CO Tj
CO i-i CO*
o o o"
CO 0 0 CO
NON
I I o
UOJJ
*' <N
CO CO O
iH
rH
N rH O
-uiq
to to o
r- co oo
OlOO
pooj o
ana -^
CO l H CO
CO 00 tO
its m us
(N -
318
3JS
51
HO
Cn O U* Q
9 CO ^b fiu
OS
Sausage Identification
TABLE 2.S.14
Fresh Sausage
Fresh sausage is made from selected cuts of fresh
meats, principally pork and beef that have not
previously been cured. Being neither cooked nor
smoked, it should be stored under refrigeration
and always thoroughly cooked before serving.
Some of the varieties of fresh sausage are:
Fresh Pork Sausage
Fresh Bockwurst
Bratwurst
Italian Pork Sausage
Fresh Thuringer
Fresh Beef Sausage
Fresh Country Style Pork Sausage
Bologna
Braunschweiger
Dutch Loaf
Frankfurters
Head Cheese
Kolbassie
Liver Sausage
Pork Sausage Links
Salami
Country-Style Sausage
Summer Sausage
Thuringer
PROTEIN
(gm/lOOgm)
CALORIES
(cal/lOOgm)
(mg /lOOgm)
THIAMINE
(mg/lOOgm)
14.8
15.2
15.0
15.2
15.1
13.5
16.7
10.8
23.9
16.2
23 5
17.7
220
280
190
200
240
310
260
450
430
310
410
290
0.8
5.9
1.8
2.3
2.3
2.4
5.4
16
3.6
1.6
2.8
2.8
.31
.13
.31
.23
.08
.34
.20
.40
.25
.22
.46
.12
IRON
Source: Facts About Sausage. (1974). National Live Stock and Meat Board, Chicago.
RIBOFLAVIN
(mg /lOOgm)
NIACIN
(mg / 1 OOgm)
.30
3.1
8.1
3.2
2.7
1.1
3.1
5.7
2.3
2.9
3.1
4.1
4.2
1.40
.17
.24
.12
.19
1.30
.15
.21
.19
.36
.23
Sausage, Types
TABLE 2.S.16
Characteristics and storage conditions for sausages
Type
Fresh sausages
Uncooked
smoked
sausages
Cooked smoked
sausages
Dry sausages
Semidry
sausages
Cooked
specialities
Characteristics
Made of chopped, uncured
meat. Usually not
smoked. They are sold
uncooked and must be
cooked thoroughly
before eating:
Similar to fresh sausage
but contain a mild cure
and are smoked. Must
be cooked before eating.
Include a large variety of
table-ready meat
thought of broadly as
"baloney." Usually
made from smoked
meat. Completely
cooked; can be eaten
cold. Require heating
only to enhance flavor.
Processed by long contin
uous air drying. During
this time the products
undergo a bacterial
fermentation which
gives characteristic
"tanginess." Some are
smoked. They are
ready-to-serve.
Similar to dry sausages.
Usually cooked and then
dried a relatively short
time. Contain more
moisture than fully dry
sausages. They are
ready-to-eat.
Made from fresh or cured
meat; may be smoked.
Cooked or baked and
are ready-to-serve.
Storage
Examples
Fresh pork sausage
Country-style sausage
Bratwurst
Fresh thuringer
Bockwurst
Country-style sausage
Mettwurst
Italian and Polish sausage
Frankfurters
Bologna
Cooked thuringer
Vienna sausage
Dry salami
Pepperoni
Farmer cervelat
Cappicola
Mortodella
Cooked salami
Lebanon bologna
Kosher salami
Cervelat
Same as above.
Luncheon meat
Liver loaf
Jellied corned beef
Tongue loaf
Head cheese or souse
Source: Franks, E. B. When you buy sausage. Ohio State Univ. Coop. Ext. Serv. Leaflet 45.
Scoop Size
TABLE 2.S.17
Measures and weights of scoop sizes
Measure
Equivalent
Weight
(Oz)
6
4-5
3-4
2 l / 2 -3
2-2V4
l 3 / 4 "2
lV2-l3/4
i-iVi
V4-1
Scoop
Number
6
8
10
12
16
20
24
30
40
Source: Van Egmond, Dorothy (editor) (1974). Cost management. In School Food
Service. AVI Publishing Co., Westport, Connecticut.
TABLE 2.S.18
Seeds: chemical composition (values, except as otherwise indicated, are g or mg per 100 g seeds)
Gross Composition
2
2
o
Species
S
a.
'a
61.0
1.3
1.0
4.7
4.0
22.9
1.4
35.9
1.6
37
1.0
2.3
4.6
1.4
42.8
1.6
4.7
31.9
43.6
1.7
1.7
30.8
51.1
3.5
18.1
27.8
1.8
78.8
61.6
62.0
60.9
73.0
43.2
61.6
30.3
41.2
oq
3.8
39
3.0
1 ?
3 ft
3.5
3 6
1.7
59.5
63.9
69.6
60.2
24.3
59.9
72.1
13.2
22.3
77.7
73.4
3.3
3.6
40
30
?7
3.5
1.5
3.6
4.2
1.1
18
3.0
5.7
1.5
4 7
3.3
17
18.1
73.8
34.8
71.7
B
<
'S
41
C
U
J
g/lOOg
n
c
c
.2
a
V
41
B
1
3
i>
B
"c
c
a
g.
|
>i
B
O
X
0.26
0.51
0.84
0.42
0.19
0.62
0.48
0.19
0.30
0.21
0.12
3.2
0.74
0.25
1.2
0.60
0.17
0.66
0.45
3.0
0.24
1.1
0.36
1.8
1.1
2.2
0.29
1.5
0.21
0.5
0.46
2.2
0.34
1 1
0.08
0.4
0.6
3.6
0.65
1.8
2.3
1.4
0.35
2.2
13
0.63
0.23
0.4
1.3
0.80
1.2
2.6
0.87
1.9
41
0.51
1.5
1.9
0.23
01
0 6
0.72
1.4
3 1
0 54 0.20
12 0 2
16 08
0.54 0.14
0 59 0 25
4.1
5.46
0.63
2.6
2.78
0.58
13
1.43
0.31
4 3
3.71
0.91
3 1
1.45
0.35
05
1.61
0.22
3 1
2.39
0.70
5
~o
J
2
co
'B
i
0
J
1)
<a
Z
23
1.64
0.38
07
1.14
0.19
33
1.9
28
18 40
0.50
1.8
10.2 3.0 50
2 7* 19
34
54
10 1 16
46
59
31
61
21.8
32
44
18
16
15
39
61
78
0.61
B
'>
a
!
c
o
g/lOOg fat
0.61
0.99
2.6
6.9
Vitamins
Fatty Acids
Amino Acids
mg/lOOg
54
3
3.1
2.0
2.0
1.6
2.8
4.4
2.2
0.66
0.84
0.64
0.08
0.18
0.21
0.18
0.10
0.31
0.16
0.12
0.48
0.68
0.49
0.49
I
CO
0.92
2.2
0.50
0.99
1.2
2.8
10
6.3
4.9
1
0.40 13.2 1.9
0.56 2 1
< 5.8
28
2.2
8.5
2.7 < 1 5 27 52
2.70 11 .3-> 30 60
0.64 13.8 1.0 30 49
0.24
0.56
1.0
3.1
15.6
2.0
2.1
1.5
0.63
1.01
3.50
0.13
0.28
0.13
0.18
0.11
0.10
0.92
0.77
1.09
0.47
0.39
0.18
4.6
1.6
1.01
0.92
0.05
0.22
0.32
0.43
4.5
4.5
2.3
1.04
1.56
0.22
0.13
0.31
0.93
6
6
4.3
1.39
0.12
0.52
1.07
' Component fatty acids are expressed as percent by weight of the total fatty acids of the seed.
Values for amino acids are applicable to meal or flour.
Source: Spector, W. S. (editor). Handbook of Biological Data. Federation of American Societies for Experimental Biology. Bethesda, Maryland.
CO
CO
Seed Composition
TABLE 2.S.19
Chemical composition of seeds
Kind of Seed
Water
(%)
Ash
(%)
Crude
Protein
(%)
Crude
Fiber
(%)
N-free
Extract
(%)
Lipids
(%)
Barley
Corn, dent No. 1
Cottonseed
Flaxseed
Oats
Peanut kernels
Soybeans
Wheat
10.6
13.0
9.4
6.2
9.8
5.4
10.0
10.5
2.8
1.2
4.6
3.6
4.0
2.3
4.6
1.9
12.7
8.8
19.5
24.0
12.0
30.4
37.9
13.2
5.4
2.1
22.6
6.3
11.0
2.5
5.0
2.6
66.6
70.9
24.9
24.0
58.8
11.7
24.5
69.9
1.9
4.0
19.0
35.9
4.6
47.7
18.0
1.9
Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John
Wiley & Sons, New York.
Seed, Germination
TABLE 2.S.20
Average quality, amount needed for a test, and days for germination
Kind
Alfalfa
Bahiagrass
Barley.
Bean'.
Beet, field
Bentgrass
Bermudagrass
Bluegrass:
Kentucky
Rough
Brome:
Smooth
Broomcorn.
Buckwheat
Canarygrass, Reed
Carpetgrass
Chickpea
Clovers:
Alsike... .
Alyce
Bcrsecm
Bur (in bur)
Bur (out of bur)
Cluster
Crimson
Ladino and white . .
Persian
Red
Sour
Strawberry
Subterranean
Sweet
Corn
Cotton
Cowpea
Crotalaria: Slender leaf.
Dallisgrass
Size
sample
Days for
germination
9^
70
oo
0. 50
9
75
. 00
. 00
97
90
85
1. 00
X cup
1 cup
1 qt.
3 cups
iX qts.
X cup
X cup
85
85
80
80
1. 00
1. 00
X cup
cup
21-28
21-28
92
98
85
85
85
80
90
90
1. 00
1 cup
3 cups
3 cups
X cup
X cup
1 qt.
14
99
72
99
99
97
95
97
96
92
99
97
90
90
90
90
90
98
95
98
85
85
98
98
95
95
98
98
97
99
95
99
99
98
99
70
QO
90
85
90
90
90
90
90
QO
85
85
80
70
5
5
5
50
1. 00
5
50
. 00
1. 00
1. 00
50
50
50
1. 00
.80
1. 00
1. 00
50
50
1. 00
1.
.
:
.
00
00
00
00
5
1. 00
x cup
X cup
X CUP
\x qts.
X cup
X cup
X cup
X cup
X cup
Hcup
X cup
X cup
1 cup
Kcup
3 cups
ix qts.
3 cups
Hcup
1 cup
21-28
7-10
'4
21-28
21
10
6
21
21
7
7
21
7
4
'4
10
7
7
7
7
4
7
'4
7
7
12
8
10
21
(Continued)
Seed, Germination
TABLE 2.S.20
{Continued)
(Continued)
Kind
Fescue:
Meadow
.
Red, Chewings
Tall
Flax
Johnsongrass
Kudzu
Lespedeza:
Scricea or Chinese
Common and Kobe
Korean
Lupine
Meadow foxtail
Medic, Black
Millet:
Browntop
Foxtail, German, Hungarian,
or Golden.
Japanese
Pearl
Proso
Oats
Oatgrass, Tall
Orchardgrass
Peanuts
Peas, Field
Rape, Dwarf Essex, Winter
Redtop
Rescuegrass
Rhodesgrass.
Rice
Rough pea
Rye.
Ryegrass
Sainfoin
Sesbania.
Sorghum
Soybean
Sudangrass
Sunflower (Cult)
Timothy
Trefoil, Big
Trefoil, Birdsfoot
Velvetgrass
Vetch
Wheat
Wheatgrass:
Crested
Slender
Western
Weed seed
(percent)
97
97
97
97
98
99
90
80
90
85
85
7
2. OO
98
96
97
99
90
98
90
90
90
90
80
90
1.
1.
1.
.
96
98
70
90
97
98
98
98
85
85
99
99
99
92
95
60
99
98
97
98
98
99
98
98
98
99
99
98
96
95
97
99
90
85
85
90
80
85
80
90
90
90
85
60
9
90
85
90
70
90
85
85
80
90
90
80
90
85
90
90
5O
95
95
80
85
85
80
5O
2. OO
5
5
00
00
00
00
5O
50
Size
sample
Days for
germination
1 cup
H cup
1 cup
% cup
Yt cup
1 cup
14
21-28
'4
7
35
4
28
'4
3i cup
3 cups
X cup
14
10
14
7
H cup
X cup
4
IO
50
. IO
%p
1 cup
1 cup
IK qts.
1 cup
1 cup
IK qts.
3 cups
Hcup
Hcup
Jicup
Hcup
1 qt.
3 cups
3 cups
fccup
2 Cups
*A cup
%cup
3 cups
\yK cups
ijfqts.
Mcup
M cup
tf cup
>*cup
3 cups
3 cups
.50
5* cup
5O
5
5
. 10
I. OO
1.50
. OO
. 00
50
I . OO
I . OO
I . OO
50
. 00
. IO
-50
.50
25
50
. OO
50
. OO
50
I . OO
1 . OO
50
2 . OO
Source: Anonymous (19xx). Seeds. The Yearbook of Agriculture, U.S. Dep. Agric.
10
7
7
10
4
21
10
7-10
10
28
4
>4
>4
7
'4
4
7
10
8
10
7
10
10
IO
'4
10-14
7-10
4
28
Sheep Breeds
TABLE 2.S.21
Breeds of sheep and their characteristics
Breed
(Classified
by type of
wool produced)1
Fine-Wool
Breeds:
American
Merino
Debouillet
Delaine
Merino
Place of
origin
Head
characteristics
Spain
On the Amos
Dee Jones
ranches of
Roswell and
Tatum, New
Mexico. Ass'n
organized in
1954.
White
Spain
Rambouillet France
MediumWool
Breeds:
Cheviot
Color;
face, ears,
and legs
Scotland; in
the Cheviot
Hills between
Scotland and
England.
Other
distinguishing
characteristics
Comparatively smooth
bodied; of the "C "
type.
Strongflockinginstinct
Ewes will breed out
of season.
The largest fine wool
breed.
Strongflockinginstinct
Ewes will breed out
of season.
Disqualifications
Failure to pass
inspection.
Breed
(Continued)
Place of
origin
Color;
face, ears,
and legs
Dorset
England; especially in
the southern
countries of
Dorset and
Sumerset.
Hampshire
England; in
the southcentral country
of Hampshire.
Head
characteristics
Other
distinguishing
characteristics
Disqualifications
Black spots on body,
legs, and face.
Montadale
U.S.jbyE.H.
(Columbia
Mattingly.
X ChevSt. Louis,
iot)
Missouri.
White
North
Country
Cheviot
White
Nose straight to
slightly Roman.
Rams are sometimes horned.
Variable, from
gray to brown.
Light or mouse
brown color
preferred.
Superior conformation
and quality of carcass.
Oxford
Shropshire
Southdown
Suffolk
In Scotland, from
the old Long Hill
sheep, but with
infusion of Merino, Ryeland, and
Southdown blood
in formative pe
riod.
England; in
the southcentral county
of Oxford.
England; in
the central
western counties of Shropshire and Stafford.
England; in
the southeastern county
of Sussex.
England; in
the southeastern counties of Suffolk, Essex,
and Norfolk.
Horns.
Brown hair or spots
on face, ears or legs.
Black spots in the
wool.
(.Continued)
Sheep Breeds
(Continued)
Breed
Tunis (or
American
Tunis)
Long-Wool
Breeds:
Cotswold
Leicester
Lincoln
Romney
Place of
origin
and
Leicester
rams,
Merino
ewes;
Head
characteristics
Asia; in Tunis.
Reddish brown to
bright tan.
England; in the
Cotswold hills
of Gloucestershire.
White, although
Both sexes are
grayish specks
polled, although
and bluish tinge
rams frequently
are common.
have scurs.
England; in
the central
county of
Leicester.
England; along the eastern coast of
England and
bordering the
North Sea,
in Lincoln
shire.
England; in
the Romney
Marsh region
of the County
of Kent.
Crossbred
Wool
Breeds1
Columbia
United States;
in Wyoming
(Lincoln
rams, Ram and Idaho.
bouillet
ewes)
Corriedale
(Lincoln
Color;
face, ears,
and legs
New Zealand
Other
distinguishing
characteristics
Originally, it was a fattailed sheep, which
means that the tail
was distinctly broad
and fat. However,
breeders have select
ed away from this
trait. Pendulous ears.
Will mate almost any
season of the year.
White
In comparison with
other long-wool
breeds; the Romney
is shorter legged,
more rugged, and its
fleece is shorter,
finer, and less open.
White
Open-faced, with no
tendency to wool
blindness.
Disqualifications
Horns; red or black
wool; one testicle;
undershot or over
shot jaw.
(Continued)
Breed
Place of
origin
Color;
face, ears,
and legs
Head
characteristics
Other
distinguishing
characteristics
Panama
United States;
(Rambouil by Laidlaw
let rams,
and Brockie
Lincoln
of Muldoon,
ewes)
Idaho.
White
Tailless (or
No Tail)
White
White
Open-faced.
Black or mottled.
Black or brown.
Drooping ears.
A fat-tailed sheep.
Lamb pelts suitable for
fur production.
South Dak.
Agric. Expt.
Sta.
Targhee
United States;
(Rambou
by the USDA
illet rams,
at Dubois,
LincolnIdaho.
Rambouillet-Corriedale ewes)
Carpet-Wool
Breed:
Black-faced Scotland; in
Highland
the highland
(or Scott
country.
ish Black
face)
Fur-Sheep
Breed:
Karakul
Asia; in the
county of
Bokhara
USSR).
Disqualifications
The listing of the crosses which produced each of the "crossbred-wool breeds" is given for breed history purposes only, and does not
imply any lack of purity of the respective breeds. Nor does it indicate that all of them are new breeds: for example, the Corriedale,
which is an old breed, was originated in New Zealand about 1880.
Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers and Publishers, Danville, Illinois.
00
CO
QC
TABLE 2.S.22
Market classes and grades of sheep
Use Selection
Sex Classes
Age
f Yearling
Wethers
f Yearling
Rams
Breeding sheep
Slaughter lambs
Lambs
Feeder lambs
Shearer lambs
(Kilograms)
[Light
i Medium
[ Heavy
90 down
90 to 100
100 up
40.9 down
40.9-45.4
45.4-up
f Light
< Medium
[Heavy
f Light
< Medium
[Heavy
120 down
120-140
140 up
100 down
100-110
110 up
54.5 down
54.5-63.6
63.6 up
45.5 down
45.4-49.9
49.9 up
f Light
< Medium
[Heavy
All weights
115 down
115-130
130 up
52.2 down
52.2-59.0
59.0 up
Commonly
Used Grades
*
*
GO
CO
All weights
All weights
All weights
All weights
Hothouse lambs
60 down
Spring lambs
[ Light
< Medium
[Heavy
Lambs
f Light
j Medium
[Heavy
All ages
All ages
[Ewes
(Pounds)
<
Wt
Division
All weights
All weights
31.8 down
31.8-40.9
40.9 up
34.0 down
34.0-43.1
43.1 up
1
In addition to the above quality gradei the following yield grades became effective March 1, 1969: Yield Grade 1, Yield Grade 2, Yield Grade 3, Yield Grade 4, and Yield Grade 5. Thus, slaughter
sheep and Iambi may be graded for (1) quality alone, (2) yield grade alone, or (3) both quality and yield grades.
Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers, Danville, Illinois.
8
O
Shrimp
SHRIMP
Headless
Cleaned
FIGURE 2.S.3
Forms in which shrimp are marketed
Source: USDA (1969). Food for us all. Yearbook of Agriculture.
Simmering Meat
TABLE 2.S.23
Simmering times (cooking in water) for large cuts and stews
Cut
Average Size or
Average Weight
total hours
Fresh beef
4 to 8 pounds
40 to 50
3 to 4
Corned beef
6 to 8 pounds
40 to 50
4 to 6
Fresh pork
Weight desired
30
12 to 16 pounds
18 to 20
4 to 5
6 to 8 pounds
25
2i/ 2 to 31/2
Smoked picnic
4 to 8 pounds
35 to 45
3 to 41/2
1 to 2 inch cubes
iy 2 to 2*
Stew, beef
1 to 2 inch cubes
2 to 3 *
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.
12.5
30
40
50
75
100
150
200
250
300
13.16
31.58
42.11
52.63
78.95
105.26
157.89
210.53
263.16
315.79
Sodium-Restricted
Diet
TABLE 2.S.25
Food lists for sodium-restricted diets
List 1Milk Products
For Mild Na
Restriction
List 1
1,800 or Unrestricted Calorie Diet
Each unit contains approx: carbohydrate 12,
protein 8, fat 10 g;cal 170; Na 120 mg
1
1
1
1
unit =
cup Whole milk
cup Whole milk buttermilk
cup Evaporated whole milk (reconstituted)
2
1
2
3
List 1A
1,200-Calorie Diet
Each unit contains approx:
carbohydrate 12, protein 8 g, fat
negligible; cal 85; Na 120 mg
1 unit =
1 cup Skim milk
1 cup Evaporated skin milk (re
constituted)
1 cup Nonfat buttermilk
3 tbsp Nonfat dry milk (powder)
(or amt specified on package
for making 1 cup)
1 cup Nonfat dry milk (reconsti
tuted)
Sodium-Restricted Diet
TABLE 2.S.25
(Continued)
(Continued)
List 2Vegetables
For Mild Na
Restriction
Group A
Each unit contains:
carbohydrate, protein,
fat, and cal negligible;
Na varies
Group B
Each unit contains approx:
carbohydrate 7, protein 2,
fat 0 g; cal 35, Na 9 mg
Group C
Each unit contains approx:
carbohydrate 15, protein 2, fat Og; cal 70;
Na 5 mg
1 unit = % cup
Artichoke
Asparagus
Beet greens
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Celery
Chard, Swiss
Chicory
Cucumber
Dandelion greens
Eggplant
Endive
Escarole
Green beans
Kale
Lettuce
Mushrooms
Mustard greens
Okra
Peppers, green or red
Radishes
Spinach
Squash, summer (yellow,
zucchini, etc.)
Tomato juice
Tomatoes
Turnip greens
Wax beans
1 unit =
% cup Beans, baked (no
pork)
x
li cup cooked Beans,
Lima or navy (fresh
or dried)
l
h cup or
% small ear Corn
V2 cup Hominy
% cup cooked Lentils
(dried)
% cup Parsnips
V2 cup cooked Peas, split
green or yellow, cowpeas, etc. (dried)
1 small Potato, white
x
h. cup Potatoes, mashed
% cup or
V2 small Sweet potato
Canned vegetables and tomato juice should be of low-Na dietetic type. Frozen vege
tables must be processed without salt. (Check labels.)
(Continued)
(Continued)
List 3Fruit Products
For Mild Na
Restriction
Sodium-Restricted Diet
TABLE. 2.S.25
{Continued)
(Continued)
Lamb
Liver (beef, calf,
chicken, pork)
Pork
Quail
Rabbit
Tongue
Turkey
Veal
Salmon
Eels
Flounder
Scallops
Halibut
Shrimp
Lobster
Sole
Oyster
Trout
Rockfish
Tuna
American cheddar or Swiss cheese
Cottage cheese (lightly salted)
Egg
Low-Na dietetic peanut butter
As above except that (1) brain, kidney, and shellfish are to be avoided.
(2) Canned meat, poultry, and fish are to be of low-Na dietetic type.
(3) Cottage cheese should be unsalted; other cheeses are to be of
low-Na dietetic type. (4) Fish, except as noted under (2), to be
fresh only. (5) Eggs are limited to I/day.
List 6Fats
Avocado
Butter or margarine
Cream, heavy (sweet or sour)
Cream, light (sweet or sour)
Fat or oil, cooking
French dressing
Mayonnaise
Nuts, unsalted
AVOID: Salted nuts, bacon and bacon fat, olives, salt pork.
(Continued)
Sodium-Restricted Diet
(Continued)
1 unit from
75 cal
2 units from
2 units from
4 tsp
4 tsp
1 unit from
List 4Breads
Candy (made without salted nuts)
List 6Fats
List 3Fruits
Sugar (white or brown)
Syrup, honey, jelly, jam, or marmalade
List 2Vegetables, group C
Source: Holvey, D. N. (1972). The Merck Manual, 12th Edition. Merck & Co., Rahway, New Jersey.
Soil Classes
FIGURE 2.S.4
The texture triangle shows the percentage of sand, silt, and clay in each of the textural classes
Source: USDA (1957). Soil. Yearbook of Agriculture.
Sorghum Diseases
TABLE 2.S.26
Common name
Anthracnose
Causal organism
Colletotrichum
graminicola (Ces).
G. W. Wils.
Bacterial spot
Pseudomonas syringae
v. Hall
Xanthomonas holdBacterial streak cola (Elliott) Starr
& Burkh.
Pseudomonas andro
Bacterial stripe pogoni (E. F. Sm.)
Stapp
Macrophomina
Charcoal rot
phaseoli (Maubl.)
Ashby
Covered kernel
Sphacelotheca sorghi
smut
(Lk.) Clint.
Sclerophthora macro
Crazy top
spora (Sacc.) Thrim.,
Shaw, & Naras
Downy mildew Sclerospora sorghi
Weston & Uppal
Fusarium
Fusarium monili
stalk rot
forme Sheldon
Gray leaf spot . Cercospora sorghi
Ell. & Ev.
Head smut
Leaf blight
Loose kernel
smut
Maize dwarf
mosaic
Milo disease
Rhizoctonia
stalk rot
Sphacelotheca reili
ana (Kuehn) Clint.
Helminthosporium
turcicum Pass.
Sphacelotheca cruenta
(Kuehn) Potter
aphid-transmitted
virus
...Periconia circinata
(Mangin) Sacc.
Rhizoctonia solani
Kuehn
Rough spot
Ascochyta sorghina
Sacc.
Rust
Puccinia purpurea
Cke.
Sooty stripe
Ramulispora sorghi
(Ell. & Ev.) L. S.
Olive & Lefebvre
Target spot .
Helminthosporium
sorghicola Lefebvre
& Sherwin
Zonate leaf spot Gloeocercospora
sorghi D. Bain & Edg.
Source: USDA (1979). Culture and use of grainsorghum. USDA Agriculture Handbook 385.
1345
co
GO
I I
TABLE 2.S.27
(Daihn (-) dtnott lack of nliiblt dlM for conitltiunt b.liitd to bt pnwnt In minunblt amount)
NUTRIENTS IN INDICATED QUANTITY
\ uoiK dpi
(edible pji unless footnotes indie
alu
ited
Food
energy
Ununiriwd
Oleic
Lino
Carbo
hydrate
Soups:
Canned, condensed:
Prepared with equal volume
of milk:
Cream of chicken
Cream of mushroom
Tomato
Prepared with equal volume
of water:
Dehydrated:
Bouillon cube, 1/2 in
Calci
frami
MISCELLANEOUS ITEMS-Con.
Mill,
grams
Milligrams
Mtth
grams
ntetitional
grams
grams
gram
1 cup
1 cup
1 cup
245
245
250
85
83
84
180
215
175
7
7
7
10
14
7
4.2
5.4
3.4
3.6
2.9
1.7
1.3
4.6
1.0
15
16
23
172
191
168
152
169
155
0.5
.5
.8
260
279
418
610
250
1,200
0.05
.05
.10
0.27
.34
.25
0.7
.7
1.3
2
1
15
1 cup
1 cup-
250
240
84
96
170
30
8
5
6
0
1.2
0
1.8
0
2.4
0
63
22
3 Trace
128
31
2.3
.6
395
130
650
Trace
.13
Trace
.08
.02
1.0
1.2
1 cup
1 cup
240
245
93
92
65
80
4
2
3
3
.6
.5
.7
.4
.8
1.3
7
12
7
34
48
47
1.0
1.0
77
184
50
880
.05
.02
.07
.02
1.0
1.0
Trace
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup
240
240
245
245
245
245
3
2
5
9
2
5
2
6
10
3
3
3
2
2
2.3
1.7
.9
1.2
.5
1.1
4.5
1.3
.4
1.0
8
10
14
21
16
10
13
24
41
37
29
15
12
20
34
50
59
149
34
49
39
.5
.5
1.0
1.5
.7
.7
1.0
79
98
314
270
230
162
172
410
70
2,350
440
1,000
2.700
2.940
.02
.02
.07
.25
.05
.05
.05
.05
.12
.05
.15
.05
.05
.05
.5
.7
1.0
1.5
1.2
1.0
1.0
Trace
Trace
245
95
135
105
145
90
80
80
1.6
2.6
.7
1.1
.5
1 cup
92
90
90
85
91
92
92
95
96
93
55
35
65
1 cube
1 Trace
Trace
1
12
1 1/2-oz pkg
1 cup
1 cup
1 cup
43
240
240
240
2
1
1
1
1
1
8
6
12
7
10
7
19
12
19
.2
.2
.2
19
58
29
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
I
d
89
Mixes:
Unprepared:
Onion
Prepared with water:
Chicken noodle
Onion
Tomato vegetable with
noodles.
50
.07
Trace Trace
480
.05
.05
Trace
.02
.5
Trace
.5
Trace
2
5
Sour-Cream Dressing
TABLE 2.S.28
Ingredients
1 cup cream
2 tbsp vinegar & 1 tbsp lemon juice or
3 tbsp vinegar
1 tbsp sugar
1 tsp salt
Procedure
Mix the dry ingredients and add the acid. Add the cream. Stir thoroughly.
Store in the refrigerator.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad dressings. Univ.
Missouri Agric. Exp. Sta. Univ. Bull. 631.
Soybean Composition
TABLE 2.S.29
Proximate analyses of commercial soybean flours and grits8
Product
Full-fat flour
Low-fat flour
Defatted flour"
Lecithinated flour
Moisture
%
5.0
5.5
5.0
5.5
Protein
(NX 6.25)
%
41.5
46.0
53.0
45.2
Fat
%
21.0
6.5
0.9
16.4
Crude
fiber
%
2.1
3.0
2.9
2.4
Ash
%
5.2
5.5
60
5.3
'These analyses are not product standards, but are values typical for product.
""Available in a variety of moist-heat treatments.
'Available with lower lecithin contents.
Source: Meyer, E. W. (1971). Soybean flours and grits. Proc. 3rd Intern. Congr. Food Science
Technol.
99/15C
Babassu
Castor
Coconut
Corn
Cottonseed
Kapok
Linseed
Olive
Palm
Palm kernel
Peanut
Safflower
Sesame
Soybean
Sunflower
Lard
Tallow (beef)
Tallow (mutton)
Neatsfoot
Horse
Specific Gravity
15/15C
25/25C
0.916-0.918
0.958-0.968
0.869-0.874
0.922-0.926
0.921-0.924
0.920-0.923
0.931-0.938
0.914-0.919
0.921-0.925
0.849-0.856
0.863-0.872
0.915-0.920
0.916-0.918
0.924-0.931
0.909-0.915
0.914-0.918
0.917-0.921
0.925-0.928
0.920-0.926
0.924-0.928
0.922-0.926
0.934-0.938
0.943-0.952
0.937-0.952
0.858-0.864
0.860-0.870
0.857-0.860
0.860-0.865
0.910-0.915
0.908-0.913
0.903-0.907
0.916-0.921
Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press, Champaign,
Illinois.
Beef (lean)
Beef (fat)
Pork (ave)
Mutton (ave)
Poultry (ave)
Fresh
Frozen
0.77
0.60
0.55
0.65
0.80
0.40
0.35
0.32
0.36
0.48
Untreated Spice
Suspensions Incubated at:
37 C (98.6 F)
Room Temp
Total Micro-organis.ms per Gram
Bacteria
Molds
1,000,000
70,000
64,000
50,000
50
525,000
100
4,400
190
36,000
8,000
60,000
15,000
2,800
1,800
1,200
680,000
2,190,000
42,000
1,780,000
10,400,000
4,000
270,000
2,700,000
35,000
60,000
1,150,000
6,000
200
30,000,000
90,000
10,000
10
600
2,000
350
400
0
700
5,000
1,220,000
9,000
70,000
1,300,000
450
20,000
12,000
30,000
10,000
0
20,000
100
200
10,000
10
Source: Weiser, H. H., Mountney, G. J., and Gould, W. A. (editors) (1971). Microbiology
of spices. In Practical Food Microbiology and Technology. AVI Publishing Co.,
Westport, Connecticut.
Spoilage
Organism
Souring, CO2
Acetifi cation
Slime formation, ropy and viscous
Souring, CO2
Lactobacillus spp.
Acetobacter spp.
Leuconostoc spp.
Lactobacillus spp.
Osmophilic yeasts,
Clostridia spp.
Osmophilic yeasts,
Escherichia coli
Acetobacter spp.,
Acetomonas spp.
Leuconostoc spp.,
Lactobacillus spp.
Saccharomyces spp.
S. lactis
S. fragilis
Streptococcus faecalis,
Byssochlamys fulva,
Penicillium italicum,
P. citrinum,
P. digitatum
Bacillus poly my xa
Erwinia carotovora
Sclerotinia sclerotiorum
Lactobacillus spp.
Streptococcus spp.
Bacillus mesentericus
Rhizopus oryzae
R. nigricans
Penicillium glacum,
Serratia marcescens
Acetobacter
Monilia acetobutans
Lactobacillus plantarum
Beers
Fruits
Cucumber
Souring
Soft rots
Off-flavors
Souring
Acidity and gassing
Sour flavor
Ropy
Discoloration
Moldy flavor
Loss of acidity
Slimes
Slimes
Source: Eskin, N. A. M., Henderson, H. M., and Townsend, R. J. (1971). Biochemistry of Foods. Academic
Press, New York.
Spoilage
Souring
Rancidity, free fatty acid
Free fatty acid
Rancidity, methyl ketones
Free fatty acid
Rancidity
Methyl ketones
Rancidity
Free fatty acid
Lipoxidation
Rancidity
Bitterness
Soapiness
Spoilage organism
Streptococcus lactis
S. cremoris, Oidium lactis
Cladosporium suaveolens
C. butyri, Candida lipolytica
Paecilomyces aureocinnamoneum
Margarinomyces bubaki
Staphylococcus aureus
Lactosaprophiticus
Aspergillus tamarii
A. niger
A. repens
A. restrictus
Paecilomyces variotii
Monilia acremonium
Serratia marcescens, Pseudomonas hydrophila
Hams
Bacon
Chicken and turkey
Eggs
Cheese
Spoilage
Spoilage organism
Bacillus subtilis,
B. cereus
Pseudomonas putrefaciens,
P. ichthyosmia
Proteus vulgaris.
Streptococcus liquefaciens,
S. lactis
Clostridium perfringens,
Surface slimes,
Cl. welchii,
liquefaction, collagen
Cl. histolyticum,
degradation, elastin
Cl. sporogenes,
degradation, keratin
Flavobacterium elastolyticum,
degradation, putrefaction,
Aeromonas spp.,
cadaverine, putrescine,
Achromobacter spp.,
indole, amines, NHj,
Proteus spp.,
H 2 S, and bone taint
Pseudomonas spp.
Fishy odors, trimethylamine, Achromobacter spp.,
Pseudomonas spp.,
dimethylamine, indole,
Flavobacterium spp.,
cadaverine, putrescine,
Micrococcus spp.,
H 2 S, surface slimes
Sarcina spp.,
Proteus spp.,
Bacillus spp.
Lactobacillus viridescens
Greening
Clostridium sporogenes
Putrefaction
Cl. aerofoetidum
Liquefaction, bone taint,
Cl. bifermentans
rancidity
Cl. histolyticum
Cl. putrefaciens
Cl. perfringens
Pseudomonas fluorescens
Vibrio costicolus
Micrococcus candidus
M. luteus
Clostridium sporogenes
White rot, black rot,
Cl. putrificum
mixed rot, and fungal
Cladosporium herbarum
infections
Penicillium glaucum
P. glaucum
Moldy
P. expansum
Monilia sitophila
Coagulation of caseins,
off-flavors, rancidity,
putrefaction, cadaverine
Stabilizers, Thickeners
TABLE 2.S.36
Functions and uses of stabilizers and thickeners
Additive
Function
Agar agar
Thickener
Sodium alginate
(algins)
Water retainers
Carrageenan
Stabilizer
Sodium carboxymethyl
cellulose
Stabilizer,
bodying agent
Dextrin
Stabilizer
Gelatin
Thickener
Cellulose gums
Thickener,
suspender,
bodying agent
Thickener,
stabilizer
Gum acacia
(gum arabic)
Locust bean gum
Guar gum
Gum tragacanth
Thickener,
stabilizer
Thickener,
stabilizer,
binder
Thickener
Type of Food
Frozen candied sweet
potatoes, ice cream,
frozen custard, sher
bet
Condiments, salad dress
ing, cake icing, choco
late milk, dessert
toppings
Chocolate milk, syrups
for frozen products,
evaporated milk, pressure-dispersed whipped
cream, cottage cheese
Ice cream, icing for baked
goods, cheese spreads,
dietetic canned fruit
products, fruited ham
glaze
Beer, baked goods,
gelatin desserts
Fruit gelatins and pud
dings, cream cheese,
cheese spreads, cheese
foods
Dessert mixes, cake mixes,
salad dressing
Beer, soft drinks, ice
cream, imitation fruit
juice drinks
Cream cheese, fruit sher
bert, salad dressing
Cheese spreads, baked
goods, meat products
Pickle relish, icings, fruit
juices, salad dressings
Stainless Steel
TABLE 2.S.37
Composition and properties of some types of stainless steel 1
Part IComposition of Some Stainless Steels
Composition
Carbon
Manganese
Phosphorus
Sulfur
Silicon
Nickel
Chromium
Molybdenum
Type 302
Type 304
0.08-0.20
0.08
2 00
2 .00
.04
0.04
0
0.03
0 .03
1.00
1 .00
8.00-10.00 8 00-10.00
17.00-19.00 18. 00-20.00
0.00
0.00
Type 316
Type 430
Type 440C
Type 502
0.10
2.00
0.04
0.03
1.00
10.00-14.00
16.00-18.00
2.00-3.00
0.12
1.00
0.04
0.03
1.00
0.00
14.00-18. 00
0.00
0.95
1.00
0.04
0.03
1.00
0.00
16.00-18.00
0.75
0.10
1.00
0.04
0.03
1.00
0.00
4.00 (.00
0.00
Anne:ded
Cold
Drawn
Type 430
Type:i5lO
An-
nealed
Cold
Drawn
Annealed
Type 440C
Ann. Lnd
Cold
AnDrawn
nealed
Ann. tnd
Cold
Drawn
Type 502
Annealed
Bars
65,000
25,000
149
190
155
185
78
1,650
1,650
1,900-2,050
and quench
1,650
1,650
1,550
230
260
150
B.97
C.24
B.75
1,550
Cool slowly
1.150
Furnace ('ool
1,550-1,650
Yes
Yes
Yes
Y'es
lt600-l.52.r>
Yes
Yes
Source: Hall, C. W., Farrall, A. W., and Rippen, A. L. (editors) (1971). Stainless steel. In Encyclopedia
of Food Engineering. AVI Publishing Co., Westport, Connecticut.
Product
Apples
Apple Butter
Apple Juice
Apple Sauce
Apricots
Asparagus
Green & Wax Beans
Dried Beans
Lima Beans
Beets
Berries
Blueberries
Carrots
Cherries, Sweet
Cherries, Sour
Corn, Cream
Corn, Whole
Cranberry Sauce
Figs, Kadota
Frozen Apples
Fruit Cocktail
Fruit Jelly
Fruit Preserv. (Jam)
Fruit Salad
Grapefruit
Grapefruit Juice
Grape Juice
Lemon Juice
Mushroom
Olives, Green
Olives, Ripe
Orange Juice
Orange Juice con.
Orange Marm.
Okra
Peaches
Peanut Butter
Pears
Peas
Peas, Field
Cucumber Pick.
Pimientos
Pineapples
Pineapple Juice
Plums
Potatoes, peeled
Prunes, dr.
Pumpkins & Squash
Raspberries
Sauerkraut
Sauerkraut, bulk
Spinach
Sw. Potatoes
Tomatoes
Tomato Juice
Tomato Paste
Tomato Pulppure
Tom. Sauce-Catsup
Chili Sauce
Absence
of
Defect* Color Flavor
20
20
20
20
30
30
35
40
25
30
30
40
30
30
30
20
20
20
30
20
20
20
30
20
40
20
35
30
30
10
20
20
20
20
30
30
30
30
40
30
40
30
40
30
40
30
30
20
10
10
40
40
30
15
40
50
25
20
20
20
20
20
20
20
15
35
25
20
20
25
30
20
10
10
20
20
20
20
20
20
20
20
20
40
35
30
30
15
40
40
20
15
20
20
20
10
20
20
30
20
20
20
20
20
20
25
15
15
30
20
30
30
60
50
25
20
20fin.20
20fin.20
30
40
30
30
40
20
20
20
40
40
40
40
30
30
40
40
40
15
30
Tender- Clearness
ness
and Maof
turity Liquor
20siz. .
40
20
60
20
Texture
20
30
20 siz. .
20
20
20
30
i5 siz. 30
20 siz. .
20 pits . .
40
35
40
20
30
10
10
10
15
shape
40
40
30
40
10
15 siz. . .
40
20
20
20
20
20 siz. . .
20 (Wholeness 20) (Drained Wt. 20)
20
20
25
20 siz. . .
20 siz. . .
20
20
30
30
20
10
'.'.
20 siz. .
20 siz. . .
40
35
50
io
20
30
20 siz. .
10
30
20
40
30
20 siz. . .
20
20
35
20fin.30
45
45
35
15 crisp
15 crisp
30
20
40
25
20
15
20 siz. . .
15
15
20 siz. . .
(Wholeness 20) (Drained Wt.20)
15
20
25
20
Source: Kramer, A., and Twigg, B. A. (editors) (1970). In Quality Control for the
Food Industry, Vol. 1, 3rd Edition. AVI Publishing Co., Westport, Connecticut.
Starch
TABLE 2.S.39
Types of starches used in sugar confectionery
Type
Unmodified maize starch
Molding starches
Oil bound molding starch
(contains 0.12%-0.2%
mineral oil)
Oil bound 0.75%
Oil-free molding starches
Starch
1357
(Continued)
Source: Lees, R., and Jackson, E. B. (1973). Sugar Confectionery and Chocolate Manufacture. Leonard Hill
Books, International Textbook Co., London, England.
Starch,
Microappearance
6%'-
o
CORN
RICE
oO
o
SAGO
C7
0
TAPIOCA
o
WHEAT
FIGURE 2.S.5
Microappearance of various granular starches
Source: Schoch, T. J. (1969). Starches in foods. In Carbohydrates and Their Roles, Symposium on Foods. H. W.
Schultz, R. F. Cain, and R. W. Wrolstad (editors). AVI Publishing Co., Westport, Connecticut.
CO
Stability
Clarity
Short
Granular
Avg
Avg
Moderately cross
bonded waxy maize
Short
Smooth
Short
Smooth
Short
Smooth
Short
Smooth
Avg
Short
Smooth
Avg
Cross bonded
acetylated waxy
maize
Roll dried cross bonded
acetylated waxy
maize
Short
Smooth
Short
Smooth
Retrogradation
High set back
Terminal
Viscosity
Shear
Acid
Fair
Heat
Fair
Freeze
Thaw
Poor
Gelatinization Temp
in Water
Cold water
soluble
Good
Instant cold
water soluble;
thick
Thick
Fair
Fair
Fair
Poor
Above Avg
Thin
Poor
Fair
Fair
Poor
Avg
Thick
Good
Good
Good
Mod.
Thick
Fair
69-79C
V. good
No set back
at room temp;
some at low
temp
No set back
at room temp;
some at low
temp
No set back
at room temp;
set back at
low temp
No set back
63-73C
in Water
54-64C
in Water
67-77C
Above Avg
No set back
a.
io
iiti
To
Texture
00
0
0
Cu
pmm
TABLE 2.S.40
Properties of modified starches
Type of Modified
Starch
Roll dried maize
00
I
o
*
a.
SIS
CD
JO
i<
o
3
Thick
Exc.
Exc.
Exc.
Poor
73-83C
5
s
S3
e*
09
Thick
Exc.
Exc.
Exc.
Exc.
60-72C
Instant cold
water soluble
Exc.
Exc.
Exc.
Exc.
Cold water
soluble
Source: Lees, R., and Jackson, E. B. (1973). Sugar Confectionery and Chocolate Manufacture. Leonard Hill Books, International Textbook Co., London,
England.
Carbohydrate
Calories
Total
(By Dif) Fiber Ash (No./lOOg)
Refuse
inAP
Notes
(%)
78
7
2.0
8.5
0.1
0.4
18.9
80.0
0.4
1.7
1.0
4.1
82
349
15
0
70
1.3
0.4
27.3
0.8
1.0
117
17
62.5
1.2
0.3
34.7
1.3
1.3
146
14
1.5
0.6
81.5
2.4
338
65
2.1
0.4
31.5
0.8
1.0
136
72.5
72.4
1.9
2.4
0.2
0.2
24.2
24.1
0.9
0.9
1.2
0.9
104
105
72
12
1.7
0.5
0.3
0.3
24.9
86.9
0.6
0.2
1.1
0.3
108
36 2
Manioc,
yuca
25
Also called
tanier,
malanga
20
18
14
Arrowroot,
corn
starch,
sago,
tapioca,
etc.
30
0
Steam, Properties
TABLE 2.S.42
Properties of saturated steam, 0 to 200 PSI gauge
I'sig
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
10
17
18
19
20
21
22
23
24
25
26
27
28
29
30
32
34
36
38
40
42
44
46
48
50
52
54
56
58
60
02
64
60
68
70
72
74
Temp,
F
212.0
215.3
218.5
221.5
224.4
227.2
229.8
232.4
234.8
237.1
239.4
24l.fi
243.7
245.8
247.8
249.7
251.6
253.5
255.3
257.1
258.8
260.5
262.1
263.7
265.3
266.9
268.3
269.8
271.3
272.7
274.1
276.8
279.4
281.9
284.3
286.7
289.0
291.3
293.5
295.6
297.7
299.7
301.7
303.6
305.5
307.3
309.1
310.9
312.6
314.4
316.0
317.7
319.3
180.0
183.4
186.6
189.6
192.5
195.3
198.0
200.6
203.1
205.4
207.7
209.9
212.1
214.2
216.2
218.2
220.1
222.0
223.9
225.7
227 4
229.1
230.8
232.4
234.0
235.6
237.2
238.7
240.1
241.6
243.0
245.7
248.4
251.0
253.5
255.9
258.3
260.6
262.9
265.1
267.2
269.3
271.3
273.3
275 2
277.1
279.0
280.8
282.6
284.4
286.1
287.8
289.5
970.4
967.2
966.3
964.3
962.4
960.4
958.8
957.2
955.5
954.0
952.5
951.1
949.6
948.2
946.8
945.5
944.2
942.9
941.6
940.4
939.3
938.1
936.9
935.8
934.8
933.7
932.5
931.5
930.5
929.5
928.5
926.6
924.7
922.9
921.1
919.4
917.6
916.0
914.3
912.7
911.2
909.6
908.2
906.7
905.3
903.9
902.5
901.2
999.8
998.5
897.2
895.9
894.6
Total
Heat of
Steam,
Btu/Lb
1,150.3
1,151.6
1,152.8
1,153.9
1,154.9
1,155.9
1,156.8
1,157.8
1,158.6
1,159.4
1,160.2
1,161.0
1,161.7
1,162.4
1,163.0
1,163.7
1,164.3
1,164.9
1,165.5
1.166.1
1,166.7
1,167.2
1,167.7
1,168.2
1,168.8
1,169.3
1.169.7
1.170.2
1,170.6
1,171.1
1,171.5
1,172.3
1,173.1
1,173.9
1,174.6
1,175.3
1,175.9
1,176.6
1,177.2
1,177.8
1,178.4
1,178.9
1,179.5
1,180.0
1,180.5
1,181.0
1,181.5
1,182.0
1,182.4
1,182.9
1,183.3
1,183.7
1,184.1
Psig
76
78
80
82
84
86
88
90
92
94
96
98
100
102
104
106
108
110
112
114
116
118
120
122
124
126
128
130
132
134
136
138
140
142
144
146
148
150
152
154
156
158
160
162
164
166
168
170
172
174
176
178
320.9
322.4
323.9
325.4
326.9
328.4
329.8
331.2
332.5
333.9
335.2
336.0
337.0
339.2
340.4
341.7
343.0
344.2
345.4
346.6
347.8
348.9
350.1
351.2
352.4
353.5
354.6
355.7
356.7
357.8
358.9
359.9
360.9
362.0
363.0
364.0
365.0
365.9
366.9
367.9
368.8
369.8
370.7
371.6
372.6
373.5
374.4
375.3
376.2
377.1
377.9
378.8
4.86
4.76
4.67
4.57
4.48
4.400
4.319
4.241
4.160
4.093
4.023
3.955
3.890
3.826
3.765
3.706
3.648
3.591
3.538
3.486
3.435
3.385
3.338
3.292
3.248
3.204
3.160
3.118
3.078
3.039
2.999
2.961
2.925
2.890
3.856
2.823
2.790
2.758
2.726
2.695
2.665
2.635
2.606
2.578
2.551
2.524
2.498
2.472
2.447
2.422
2.397
2.373
291.1
292.7
294.3
295.9
297.4
298.9
300.4
301.8
303.2
304.6
306.0
307.4
308.8
310.1
311.4
313.5
314.1
315.3
316.6
317.8
319.1
320.3
321.5
322.7
323.8
325.0
326.2
327.3
328.4
329.5
330.6
331.8
332.8
333.9
335.0
336.0
337.1
338.1
339.1
340.1
341.1
342.1
343.1
344.1
345.1
346.0
347.0
347.9
348.9
349.8
350.7
351.6
893.4
892.2
891.0
889.5
888.7
887.5
886.4
885.3
884.3
883.2
882.4
881.1
880.0
879.0
878.0
876.2
875.8
874.9
873.9
873.0
872.0
871.0
870.5
869.1
868 8
867.3
866.4
8K5.5
864.6
863.8
862.8
861.9
861.1
860.3
859.4
858.6
857.7
856.9
856.1
855.3
854.4
853.6
852.8
852.0
851.2
850.5
849.7
848.9
848.1
847.4
846.6
845.9
1,184.5
1,184.9
1,185.3
1,185.7
1,186.1
1,186.4
1,186.8
1,187.1
1,187.5
1,187.8
1,188.1
1,188.5
1,188.8
1,189.1
1,189.4
1,189.7
1,189.9
1,190.2
1,190.5
1,190.8
1,191.1
1,191.3
1,191.6
1,191.8
1,192.1
1,192.3
1,192.6
1,192.8
1,193.0
1,193.3
1,193.5
1,193.7
1,193.9
1,194.2
1,194.4
1,194.6
1,194.8
1,195.0
1,195.2
1,195.4
1,195.5
1,195.7
1,195.9
1,196.1
1,196.3
1,196.5
1,196.7
1,190.8
1,197.0
1,197.2
1,197.3
1,197.5
Source: Hall, C. W., Farrall, A. W., and Rippen, A. L. (editors) (1971). Steam. In Encyclopedia of Food
Engineering. AVI Publishing Co., Westport, Connecticut.
1361
Steroids
H,C
Corticosterone
CH2OH
CH 2 OH
C=O
i-OH
HO
Cortisone
CH2OH
Desoxycorticosterone
A4-Androstcncdionc
Aldosterone
FIGURE 2.S.6
Diagram of the cholesterol molecule showing close family resemblance of steroid derivatives
Source: Shideman, F. E. (1967). Take as DirectedOur Modern Medicines. Chemical Rubber Co., Cleveland.
Storage
TABLE 2.S.43
Storage properties of foods
Temp
Commodity
Apples
Apricots
Asparagus
Avocados
Bananas
Beans
Green, or snap
Lima
Relative
Humidity
Approx Length of
Storage Period
Avg.
Freezing Point
28.4
28.1
29.8
27.2
30-32
31-32
32
56-60
85-88
80-85
85-90
85-90
90-95
7-10 days
32-40
85-90
2-4 wks.
29.7
/32
140
f32
140
85-90
85-90
85-90
85-90
2-4 wks.l
10 days/
15 days "i
4 days'
30.1
32
32
31-32
32-35
32-35
32
95-98
85-90
80-85
90-95
90-95
90-95
1-3 mos.
10-14 days
7-10 days
7-10 days
3-4 wks.
3-4 mos.
26.9
26.9
28.9
29.2
32
32
32
32
31-32
31-32
32-35
31-32
36-40
45-50
0-24
31-32
45-50
32
31-32
32
95-98
85-90
85-90
95-98
90-95
80-85
80-85
85-90
85-90
85-95
80-85
85-90
90-95
85-90
70-75
85-90
4-5 mos.
10-14 days
2-3 wks.
3-4 mos.
2-4 mos.
10-14 days
1-2 mos.
4-8 days
1-3 mos.
10-14 days
lyr .
7-10 days
10 days
2-3 wks.
10 days
6-8 mos.
6-8 wks.
29.6
29.6
30.1
30-31
31-32
32
31-32
32
32
55-58
32
45-48
31-32
85-90
80-85
95-98
90-95
95-98
85-90
85-90
90-95
85-90
80-85
3-6 mos.
3-8 wks.
10-12 mos.
2-5 mos.
2-4 wks.
1-3 mos.
1-4 mos.
2-3 wks.
6-8 wks.
7-10 days
24.9
27.5
26.4
27.5
30.0
29.2
28.1
31.2
29.3
29.5
36-40
75-85
2-3 wks.
Muskmelon (cantaloupe)
32-34
75-78
7-10 days
36-38
75-85
36-40
32-35
50
45-50
75-85
80-85
85-95
85-90
2-4 wks.
4-6 wks.
2-3 days
2 wks.
4-6 wks.
UnsheUed
Shelled
Beets
Topped
Bunch
Blackberries
Broccoli (Italian or sprouting)
Brussels sprouts
Cabbage
Carrots
Topped
Bunch
Cauliflower
Celeriac
Celery
Cherries
Coconuts
Corn (green)
Cranberries
Cucumbers
Dates, Deglet Noor, cured
Dewberries
Eggplants
Endive
Figs (fresh)
Garlic (dry)
Grapefruit
Grapes
Vinifera
American
Horseradish
Jerusalem artichokes
Kohlrabi
Leeks (green)
Lemons
Lettuce
Limes
Logan blackberries
Melons
Watermelon
1-2 wks.
3-4 wks.
31.2
29.7
25.5
28.9
27.3
30.5
-4.1
30.4
30.9
25.4
28.4
f29.2 flesh
128.8 rind
r29.0 flesh
128.4 rind
;29.0 flesh
128.8 rind
30.2
30.1
28.5
{Continued)
Storage
(Continued)
TABLE 2.S.43
(Continued)
Commodity
Onions
Onion sets
Oranges
Parsnips
Peaches
Pears
Bartlett
Fall and winter varieties
Peas (green)
Peppers
Chili (dry)
Sweet
Pineapples
Mature green
Ripe
Plums (including prunes)
Potatoes
Early
Late
Pumpkins
Quinces
Radishes (winter)
Raspberries
Rhubarb
Rutabagas
Salsify
Spinach
Squashes
Summer
Winter
Strawberries
Sweet potatoes
Tomatoes
Ripe
Mature green
Turnips
Dried fruits
Nuts
Temp
(F)
Relative
Humidity
(%)
Approx Length of
Storage Period
Avg.
Freezing Point
(F)
30.1
29.5
fZo.v iiesn
127.4 peel
28.9
29.4
32
31-32
70-75
70-75
85-90
90-95
80-85
6-8 mos.
5-8 mos.
8-10 wks.
2-4 mos.
2-4 wks.
29-31
29-31
32
85-90
85-90
85-90
1-2 wks.
28.5
30.0
32
70-75
85-90
6-9 mos.
4-6 wks.
30.1
50-60
40-45
31-32
85-90
85-90
80-85
3-4 wks.
2-4 wks.
3-8 wks.
29.1
29.9
28.0
38-50
50-55
31-32
32
31-32
32
32
32
32
85-90
85-90
70-75
80-85
95-98
80-85
90-95
95-98
95-98
90-95
2-6 mos.
2-3 mos.
2-4 mos.
7-10 days
2-3 wks.
2-4 mos.
2-4 mos.
10-14 days
28.9
30.1
28.1
29.9
28.4
29.5
28.4
30.3
40-50
50-55
31-32
50-55
85-95
70-75
80-85
80-85
2-3 wks.
4-6 mos.
7-10 days
4-6 mos.
29.3
29.9
28.5
40-50
55-70
32
80-85
80-85
95-98
65-75
7-10 days
3-5 wks.
4-5 mos.
9-12 mos.
8-12 mos.
30.4
30.4
30.5
32
32
32-45
Source: Rose, D. H., Wright, R. C, and Whitman, T. M., The Commercial Storage of Fruits,
Vegetables and Florists' Stocks, U.S. Dep. Agric. Circ. 278.
Storage, Dry
TABLE 2.S.44
The following are recommended dry storage times for various foods
6-12 Months
Canned Fruits and Vegetables
Honey and Peanut Butter
3-6 Months
Dry Milk Solids
Macaroni
Dry Beans and Peas
Cereals (corn meal)
7-30 Days
Potatoes
Root Vegetables
Onions
7-10 Days
3 Months
Dried Fruit
Oranges
Apples
Pears
Pood
Suggested
Maximum
Temperature
of
S
Recommended
Maximum
Storage
Life
70
3 months
Canned Goods
70
12 months
Cereals
Beans, flour, rice
70
70
6 months
6 months
puffs, etc.
36
CO
Wrapped or in original carton may be frozen
In original containers
Q-
1
tion,
Candy (chocolate)
aa
Remarks
o
ISO
32
TABLE 2.S.45
Recommended temperature and storage life of various foods
05
In original package
5*
OS
B
40
70
70
40
40
40
10
5
3
12
2
6
7
3
days
months
months
weeks
months
days
months
Eggs
Eggs (dried)
Egg whites
Egg yolks
45
70
45
45
7
6
2
2
days
months
days
days
Fish (fresh)
Shellfish
36
36
5 days
5 days
Wrap loosely
In covered container
(Continued)
o
0
ral
Dairy products
Milk - Fluid
Milk - Dried
Milk - Evaporated
Butter
Cheese (hard)
Cheese (soft)
Ice cream and ices
02
TABLE 2.S.45 (Continued)
Suggested
Maximum
Temperature
Food
Recommended
Maximum
Storage
Life
of
Fruits
....
45
70
70
Gravies, sauces
36
Left-overs
36
Meat
Ground
Fresh meat cuts
Liver & variety meats
Cold cuts (sliced)
Cured bacon (sliced)
Ham (tender cured)
Ham (canned)
Tongue (smoked)
Dried beef
38
38
38
38
38
38
38
38
38
Remarks
7 days
2 weeks
Unwashed
In original containers
3 months
In original containers
2 days
In covered containers
2 days
In covered containers
2
5
2
5
1
1
6
7
6
Loosely wrapped
Loosely wrapped
Loosely wrapped
Wrap in semi-moistureproof (waxed paper)
days
days
days
days
to 2 weeks
to 2 weeks
weeks
weeks
weeks
3 days
Wrap loosely
Poultry
Processed foods
made with eggs, meat, milk, fish
or poultry
36
36
Sugar - Spices
70
3 to 6 months
45
5 days
Unwashed
70
7 to 30 days
Vegetables
Leafy
Potatoes, onions and root
vegetables
cc
82.
I
IS
5"
00
05
(/ton
roots)
8-45
-005
-0-20
-0-35
(t/ha)
30-99
+ 8-54
+ 311
+015
(/t
roots)
8-59
-005
-0-20
-0-36
(%)
17-30
-010
-0-45
-0-63
Juice Extractable
purity white sugar
Total
sugar
Payment
104-27
+27-95
+7-02
-5-48
(cwt/
acre)
42-7
+ 11-4
+2-7
-1-9
(/ha)
(t/ha)
(/acre)
257-44
+ 6901
+ 17-33
-13-53
5-36
+ 1-43
+0-34
-0-24
(%)
931
-0-5
-0-4
+0-6
(cwt/acre)
(%)
931
-0-5
-0-4
-0-6
(t/ha)
33-5
+8-8
+0-9
-2-8
4-20
+ 110
+011
-0-35
per
Acre
33.35
8.38
5.04
8.38
2.69
58.04
24.49
Green Weight
Percent
Percent
Millable
Total
Cane
Plant
100
25
15
25
8
173
73
57.80
14.44
8.68
14.44
4.64
100
42.2
Dry Material
Percent
of Green
Weight
Tons
Acre
Percent
Total Dry
Weight
32
26
85
35
66
10.72
2.18
4.28
2.93
1.78
37.75
45.6
21.91
11.17
100.00
50.98
Source: Barnes, A. C. (1974). The Sugar Cane. Leonard Hill Books, London, England.
49.02
9.95
19.53
13.37
8.13
Hawaii
Percent
Total Dry
Weight
45.23
14.60
20.59
11.65
7.30
0.63
100.00
54.77
Sugar, B-Aldehydo
I
HOCH
I
I
HCOH
I
HCOH
I
HCOH
I
HCOH
I
CH 2 OH
HCOH
I
HCOH
HOCH
I
HCOH
HCOH
HCOH
I
HOCH
I
HCOH
I
I
I
HOCH
I
HCOH
I
HCOH
HCOH
I
HCOH
I
I
D-Alfos*
I
HOCH
I
HOCH
I
I
CH 2 OH
CH 2 OH
D-Altros
D-Glucos
D-Mannot*
D-Gulos*
CHO
I
HOCH
CHO
I
HCOH
I
HCOH
O-ldos*
HCOH
D-Goloctoie
D-Talof
HCOH
I
CH 2 OH
D-Xylose
CHO
I
HCOH
I
HCOH
CH 2 OH
CHO
I
HOCH
I
HOCH
HOCH
I
HCOH
I
CH2OH
D-Arobinos
D-Ribos*
CH 2 OH
HCOH
I
CH 2 OH
CHO
I
HCOH
HCOH
I
HCOH
I
CH2OH
HCOH
I
CH2OH
HOCH
CH 2 OH
HOCH
HOCH
HOCH
I
I
HOCH
I
HCOH
CH 2 OH
CHO
CHO
I
HCOH
I
HOCH
CHO
CHO
I
HCOH
CHO
CHO
I
HCOH
CHO
CHO
D-Lyxos*
CH2OH
CHO
I
HOCH
I
HCOH
I
CH2OH
0 -Erythrof
D-Threose
CHO
I
HCOH
I
CH 2 OH
D
FIGURE 2.S.7
Family tree of D-aldehydo sugars
Source: Shallenberger, R. S., and Birch, G. G. (editors) (1975). Structure of monosaccharides. In Sugar Chemistry.
AVI Publishing Co., Westport, Connecticut.
Sugar, Fruit
TABLE 2.S.48
Free sugars in fruit as percentage fresh basis
Total
Solids Glucose
Fruit
Apple, Pyrus Malus
Apricot, Prunus Armeniaca
Blackberry, Rubus
Blueberry, Vaccinium
corymbosum
Currant, Ribes sativum
Gooseberry, Ribes
grossularia
Grape, Vitis Labruscana
Grape, Vitis vinifera
Peach, Prunus Persica
Pear, Pyrus communis
Plum, Prunus domestica
Raspberry (red), Rubus
idaeus
Raspberry (black), Rubus
occidentals
Cherry (sour), Prunus cerasus
Cherry (sweet), Prunus avium
Strawberry, Fragaria chiloensis
Fructose
Sucrose Maltose
15.96
14.44
15.28
1.17
1.73
2.48
6.04
1.28
2.15
3.78
5.84
0.59
Trace
15.89
17.68
3.76
3.33
3.82
3.68
0.19
0.95
0.08
0.64
14.81
19.13 11
17.97
12.79
13.58
17.97
3.29
6.86
5.35
0.91
0.95
3.49
3.90
7.84
5.33
1.18
6.77
1.53
1.21
2.25
1.32
6.92
1.61
4.94
1.58
2.19
0.12
0.31
0.15
20.67
2.40
1.58
3.68
28.22
15.05
22.39
9.45
4.56
4.30
6.49
2.09
4.84
3.28
7.38
2.40
1.90
0.40
0.22
1.03
0.66
0.07
Soluble solids.
Source: Shallenberger, R. S., and Birch, G. G. (editors) (1975). Occurrence and
properties of sugars. In Sugar Chemistry. AVI Publishing Co., Westport, Connecticut.
Sugar, Legumes
TABLE 2.S.49
Free sugars in legumes
Legume
Total
Solids Glucose Fructose Sucrose Raffinose
16.61
Lima bean, 1 Phaseolus lunatus 26.74
1
Pole Lima bean , Phaseolus
24.58
lunatus
Pole snap bean,1 Phaseolus
10.21
lunatus
Snap bean,1 1Phaseolus vulgaris 7.79
25.54
Pea (Alaska) Pisum
sativum
1
(Wrinkled)
Pisum sativum 22.77
1
39.30
Cow Pea, Vigna sinensis
Dry bean,2 2Phaseolus vulgaris
Mung bean,
Phaseolus aureus
Pea bean,22 Phaseolus vulgaris
Pea seed, 2 Pisum sativum
Soybean, Glycine Max
1
2
0.04
0.18
0.08
0.18
0.48
1.08
0.32
0.08
0.24
1.30
1.20
0.08
0.23
0.06
Stachyose
3.36
2.59
0.66
0.20
0.59
2.26
0.32
0.60
0.28
0.25
3.00
5.27
1.86
2.40
1.19
2.55
4.11
4.53
0.26
0.11
0.06
0.58
0.10
0.80
0.40
0.65
1.75
0.73
0.19
0.06
0.49
1.66
3.40
1.75
3.06
7.96
2.73
GO
TABLE 2.S.50
Composition of sugars and sweets
Carbohydrate
Calcii
Mdh-
grimi
Cake Icings:
Boiled, white:
Plain
With coconut
Uncooked:
Chocolate made with n1lk and
butter.
Creamy fudge from mix and
water.
White
Candy:
Caramels, plain or chocolate
Chocolate:
Milk, plain
Semi sweet, small pieces (60
per oz).
Chocolate-coated peanuts
Fondant, uncoated (mints, candy
com, other).
per oz):
0
11.0
295
605
0
.9 Trace
75
124
1 cup
1 cup
94
166
1 cup
275
14 1,035
23.4
11.7
1.0
185
1 cup
245
15
830
5.1
6.7
3.1
183
1 cup
319
11 1,200
12.7
5.1
.5
260
1 oz
28
1 oz
1 cup or 6-oz pkg-
28
170
0.8
165
305
3.3
96
48
218
17
277
0
0
580
.06
.28
.6
.05
.20
.7 Trace
57
860
Trace
.06
Trace Trace
54
Trace
.01
.05
.1 Trace
.3
4.4
109
553
80
30
.02
.02
.10
.14
.1 Trace
.9
0
.10 .05
Trace Trace
2.1 Trace
Trace
0
2.7
.1
22
145
860
5.5
36.2
3.0
19.8
.3
1.7
16
97
42
65
51
4.0
.1
4.7
.3
2.1
.1
11
25
33
4
.4
.3
143
1
Trace
0
21
25
28
23
22
24
2 Trace
6
2
5
2
.3
.1
.5
.5
42
1
1
2
Trace
0
0
0
227
142
11
18
12
14
11
0
Trace
Trace
Trace
Trace
Trace
60
1
1
1
1
oz
oz
oz
oz
28
28
28
28
115
1
3
100 Trace Trace
110
0 Trace
90
1 Trace
1
1
1
1
1
1
1
oz
oz
tbsp
tbsp
packet
tbsp
packet
100
100
65
55
40
50
40
5
1
Tn
Tr,
Tn
Tr,
1
1
0
Trace
Trace
Trace
Trace
.5
3.1
90
125
.3 Trace
.2 Trace
0
167
9
1
4
3
4
3
.3 Trace
1.6
.1
6
48
.6
.5
106
107
33
137
35
9
.9
3.2
2.6
183
585
0
0
0
0
0
.2
0 Trace
0 Trace
0
.1
Trace
Trace
3
50
45
55
60
Trace
1.1
105 Trace
Trace
0.3
536
38 Trace
35
.4
65
255
Trace 0.03
0.02
.07
238
1.6
28
28
Sirups:
Chocolate-flavored sirup or
topping:
1 fi oz or 2 tbsp
Thin type
Fudge type
1 fi oz or 2 tbsp
Molasses, cane:
1 tbsp
Light (first extraction)
Blackstrap (third extraction)- 1 tbsp
1 tbsp
Sorghum
1 tbsp
Table blends, chiefly corn,
light and dark.
Sugars:
White:
1 cup
Granulated
1 tbsp
1 packetPowdered, sifted, spooned into 1 cup
cup.
2 Trace
50
115
1 oz1 oz-
28
28
21
20
14
18
,.-.,. 14
2
10
05
155
48
1
2
1
1
1
.03
Trace
0
Trace
.1 Trace
Trace
0
0
Trace
.04 .21
.01 .03
.01
Trace
Trace
.01
Trace Trace
Trace .01
Trace Trace
.2
1
.1
0
.1 Trace
Trace Trace
Trace Trace
Trace
Trace
.01
0
0
0
.01
.02
.01
.02
co
.2
.2 Trace
.01
.04
.02
Trace
.4
Trace
9
i
200
12
6
100
1
1
1
770
45
23
385
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
199
12
6
100
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
05
CO
OS
CD
Carbohydrate
Total
Calories
Water Protein Fat (By Dif) Fiber Ash (No./lOO g)
Notes
Refuse
inAP
(%)
387
Cane or beet
351
Jaggery,
ghur,
panela,
marena,
piloncillo
Syrups
Molasses (by
product of cane
sugar)
Sorghum syrup
(concentrated
juice)
LOO
7
90
24
(60)
4.5
232
23
(67)
2.5
259
27
34
(67)
(64)
1.5
0.7
259
248
0
0
20
21
(80)
(75)
0.5
0.2
310
290
0
0
From sweet
sorghum
(Sorghum
saccha
ratum)
Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United
Nations, Rome.
Sugar Solutions I
TABLE 2.S.52
Degrees brix, degrees baume, refractive index, and specific gravity of sugar
(sucrose) solutions
De
grees
Brix1
0.0
0.2
0.4
0.6
0.8
1.0
1.2
1.4
1.6
1.8
2.0
2.2
2.4
2.6
2.8
3.0
3.2
3.4
3.6
3.8
4.0
4.2
4.4
4.6
4.8
5.0
5.2
5.4
5.6
5.8
6.0
6.2
6.4
6.6
6.8
7.0
7.2
7.4
7.6
7.8
8.0
Refractive
Specific
Index
Degrees
Gravity
at 20C Baume2 20/20C3
De
grees
Brix1
RefracSpecific
tive
Index Degrees
Gravity
at 20C Baume2 20/20C3
1.3330
1.3333
1.3336
1.3339
1.3341
1.3344
1.3347
1.3350
1.3353
1.3356
1.3359
1.3362
1.3365
1.3368
1.3370
1.3373
1.3376
1.3379
1.3382
1.3385
1.3388
1.3391
1.3394
1.3397
1.3400
1.3403
1.3406
1.3409
1.3412
1.3415
1.3418
1.3421
1.3424
1.3427
1.3430
1.3433
1.3436
1.3439
1.3442
1.3445
1.3448
8.2
8.4
8.6
8.8
9.0
9.2
9.4
9.6
9.8
10.0
10.2
10.4
10.6
10.8
11.0
11.2
11.4
11.6
11.8
12.0
12.2
12.4
12.6
12.8
13.0
13.2
13.4
13.6
13.8
14.0
14.2
14.4
14.6
14.8
15.0
15.2
15.4
15.6
15.8
16.0
16.2
1.3451
1.3454
1.3457
1.3460
1.3463
1.3466
1.3469
1.3472
1.3475
1.3478
1.3481
1.3485
1.3488
1.3491
1.3494
1.3497
1.3500
1.3503
1.3506
1.3509
1.3512
1.3516
1.3519
1.3522
1.3525
1.3528
1.3531
1.3534
1.3538
1.3541
1.3544
1.3547
1.3550
1.3554
1.3557
1.3560
1.3563
1.3566
1.3570
1.3573
1.3576
0.00
0.11
0.22
0.34
0.45
0.56
0.67
0.79
0.90
1.01
1.12
1.23
1.34
1.46
1.57
1.68
1.79
1.90
2.02
2.13
2.24
2.35
2.46
2.57
2.68
2.79
2.91
3.02
3.13
3.24
3.35
3.46
3.57
3.69
3.80
3.91
4.02
4.13
4.24
4.35
4.46
1.0000
1.0008
1.0016
1.0023
1.0031
1.0039
1.0047
1.0055
1.0062
1.0070
1.0078
1.0086
1.0094
1.0102
1.0109
1.0117
1.0125
1.0133
1.0141
1.0149
1.0157
1.0165
1.0173
1.0181
1.0189
1.0197
1.0205
1.0213
1.0221
1.0229
1.0237
1.0245
1.0253
1.0261
1.0269
1.0277
1.0285
1.0294
1.0302
1.0310
1.0318
4.58
4.69
4.80
4.91
5.02
5.13
5.24
5.35
5.46
5.57
5.68
5.80
5.91
6.02
6.13
6.24
6.35
6.46
6.57
6.68
6.79
6.90
7.02
7.13
7.24
7.35
7.46
7.57
7.68
7.79
7.90
8.01
8.12
8.23
8.34
8.45
8.56
8.67
8.78
8.89
9.00
1.0326
1.0334
1.0343
1.0351
1.0359
1.0367
1.0376
1.0384
1.0392
1.0400
1.0408
1.0416
1.0425
1.0433
1.0441
1.0450
1.0458
1.0466
1.0475
1.0483
1.0492
1.0500
1.0508
1.0517
1.0525
1.0534
1.0542
1.0551
1.0559
1.0568
1.0576
1.0585
1.0593
1.0602
1.0610
1.0619
1.0628
1.0636
1.0645
1.0653
1.0662
(Continued)
Refractive
Index Degrees
at 20C Baume2
16.4
16.6
16.8
17.0
17.2
17.4
17.6
17.8
18.0
18.2
18.4
18.6
18.8
19.0
19.2
19.4
19.6
19.8
20.0
20.2
20.4
20.6
20.8
21.0
21.2
21.4
21.6
21.8
22.0
22.2
22.4
22.6
22.8
23.0
23.2
23.4
23.6
23.8
24.0
24.2
24.4
24.6
24.8
25.0
1.3579
1.3582
1.3586
1.3589
1.3592
1.3596
1.3599
1.3602
1.3605
1.3609
1.3612
1.3615
1.3618
1.3622
1.3625
1.3628
1.3632
1.3635
1.3638
1.3642
1.3645
1.3648
1.3652
1.3655
1.3658
1.3662
1.3665
1.3668
1.3672
1.3675
1.3679
1.3682
1.3685
1.3689
1.3692
1.3696
1.3699
1.3703
1.3706
1.3709
1.3713
1.3716
1.3720
1.3723
9.11
9.22
9.33
9.45
9.56
9.67
9.78
9.89
10.00
10.11
10.22
10.33
10.44
10.55
10.66
10.77
10.88
10.99
11.10
11.21
11.32
11.43
11.54
11.65
11.76
11.87
11.98
12.09
12.20
12.31
12.42
12.52
12.63
12.74
12.85
12.96
13.07
13.18
13.29
13.40
13.51
13.62
13.73
13.84
Specific
Gravity
20/20C3
De
grees
Brix1
Refractive
Specific
Index Degrees
Gravity
at 20C Baume2 20/20C3
1.0671
1.0679
1.0688
1.0697
1.0706
1.0714
1.0723
1.0732
1.0740
1.0749
1.0758
1.0767
1.0776
1.0784
1.0793
1.0802
1.0811
1.0820
1.0829
1.0838
1.0847
1.0855
1.0864
1.0873
1.0882
1.0891
1.0903
1.0909
1.0918
1.0927
1.0936
1.0945
1.0955
1.0964
1.0973
1.0982
1.0991
1.1000
1.1009
1.1018
1.1028
1.1037
1.1046
1.1055
25.2
25.4
25.6
25.8
26.0
26.2
26.4
26.6
26.8
27.0
27.2
27.4
27.6
27.8
28.0
28.2
28.4
28.6
28.8
29.0
29.2
29.4
29.6
29.8
30.0
30.2
30.4
30.6
30.8
31.0
31.2
31.4
31.6
31.8
32.0
32.2
32.4
32.6
32.8
33.0
33.2
33.4
33.6
33.8
1.3726
1.3730
1.3733
1.3737
1.3740
1.3744
1.3747
1.3751
1.3754
1.3758
1.3761
1.3765
1.3768
1.3772
1.3775
1.3779
1.3782
1.3786
1.3789
1.3793
1.3797
1.3800
1.3804
1.3807
1.3811
1.3815
1.3818
1.3822
1.3825
1.3829
1.3833
1.3836
1.3840
1.3843
1.3847
1.3851
1.3854
1.3858
1.3861
1.3865
1.3869
1.3872
1.3876
1.3879
13.95
14.06
14.17
14.28
14.39
14.49
14.60
14.71
14.82
14.93
15.04
15.15
15.26
15.37
15.48
15.59
15.69
15.80
15.91
16.02
16.13
16.24
16.35
16.46
16.57
16.67
16.78
16.89
17.00
17.11
17.22
17.33
17.43
17.54
17.65
17.76
17.87
17.98
18.08
18.19
18.30
18.41
18.52
18.63
1.1064
1.1074
1.1083
1.1092
1.1101
1.1111
1.1120
1.1129
1.1139
1.1148
1.1157
1.1167
1.1176
1.1186
1.1195
1.1204
1.1214
1.1223
1.1233
1.1242
1.1252
1.1261
1.1271
1.1280
1.1290
1.1299
1.1309
1.1319
1.1328
1.1338
1.1347
1.1357
1.1367
1.1376
1.1386
1.1396
1.1406
1.1415
1.1425
1.1435
1.1445
1.1454
1.1464
1.1474
(Continued)
Refractive
Index
Degrees
at 20 C Baume"2
34.0
34.2
34.4
34.6
34.8
35.0
35.2
35.4
35.6
35.8
36.0
36.2
36.4
36.6
36.8
37.0
37.2
37.4
37.6
37.8
38.0
38.2
38.4
38.6
38.8
39.0
39.2
39.4
39.6
39.8
40.0
40.2
40.4
40.6
40.8
41.0
41.2
41.4
41.6
41.8
42.0
42.2
42.4
42.6
42.8
43.0
1.3883
1.3887
1.3891
1.3894
1.3898
1.3902
1.3906
1.3909
1.3913
1.3916
1.3920
1.3924
1.3928
1.3931
1.3935
1.3939
1.3943
1.3947
1.3950
1.3954
1.3958
1.3962
1.3966
1.3970
1.3974
1.3978
1.3982
1.3986
1.3989
1.3993
1.3997
1.4001
1.4005
1.4008
1.4012
1.4016
1.4020
1.4024
1.4028
1.4032
1.4036
1.4040
1.4044
1.4048
1.4052
1.4056
18.73
18.84
18.95
19.06
19.17
19.28
19.38
19.49
19.60
19.71
19.81
19.92
20.03
20.14
20.25
20.35
20.46
20.57
20.68
20.78
20.89
21.00
21.11
21.21
21.32
21.43
21.54
21.64
21.75
21.86
21.97
22.07
22.18
22.29
22.39
22.50
22.61
22.72
22.82
22.93
23.04
23.14
23.25
23.36
23.46
23.57
Specific
Gravity
20/20C 3
De
grees
Brix1
Refrac
tive
Index
Degrees
at 20C Baume2
1.1484
1.1494
1.1503
1.1513
1.1523
1.1533
1.1543
1.1553
1.1563
1.1573
1.1583
1.1593
1.1603
1.1613
1.1623
1.1633
1.1643
1.1653
1.1663
1.1673
1.1683
1.1693
1.1704
1.1714
1.1724
1.1734
1.1744
1.1755
1.1765
1.1775
1.1785
1.1796
1.1806
1.1816
1.1827
1.1837
1.1847
1.1858
1.1868
1.1878
1.1889
1.1899
1.1910
1 1920
1.1931
1.1941
43.2
43.4
43.6
43.8
44.0
44.2
44.4
44.6
44.8
45.0
45.2
45.4
45.6
45.8
46.0
46.2
46.4
46.6
46.8
47.0
47.2
47.4
47.6
47.8
48.0
48.2
48.4
48.6
48.8
49.0
49.2
49.4
49.6
49.8
50.0
50.2
50.4
50.6
50.8
51.0
51.2
51.4
51.6
51.8
52.0
52.2
1.4060
1.4064
1.4068
1.4072
1.4076
1.4080
1.4084
1.4088
1.4092
1.4096
1.4100
1.4104
1.4109
1.4113
1.4117
1.4121
1.4125
1.4129
1.4133
1.4137
1.4141
1.4145
1.4150
1.4154
1.4158
1.4162
1.4166
1.4171
1.4175
1.4179
1.4183
1.4187
1.4192
1.4196
1.4200
1.4204
1.4208
1.4213
1.4217
1.4221
1.4225
1.4229
1.4234
1.4238
1.4242
1.4246
23.68
23.78
23.89
24.00
24.10
24.21
24.32
24.42
24.53
24.63
24.74
24.85
24.95
25.06
25.17
25.27
25.38
25.48
25.59
25.70
25.80
25.91
26.01
26.12
26.23
26.33
26.44
26.54
26.65
26.75
26.86
26.96
27.07
27.18
27.28
27.3?
27.49
27.60
27.70
27.81
27.91
28.02
28.12
28.23
28.33
28.44
Specific
Gravity
20/20C 3
1.1952
1.1962
1.1973
1.1983
1.1994
1.2004
1.2015
1.2025
1.2036
1.2047
1.2057
1.2068
1.2079
1.2089
1.2100
1.2111
1.2122
1.2132
1.2143
1.2154
1.2165
1.2176
1.2186
1.2197
1.2208
1.2219
1.2230
1.2241
1.2252
1.2263
1.2274
1.2284
1.2295
1.2306
1.2317
1.2328
1.2340
1.2351
1.2362
1.2373
1.2384
1.2395
1.2406
1.2417
1.2428
1.2440
(Continued)
Refractive
Index
Degrees
at 20C Baume2
52.4
52.6
52.8
53.0
53.2
53.4
53.6
53.8
54.0
54.2
54.4
54.6
54.8
55.0
55.2
55.4
55.6
55.8
56.0
56.2
56.4
56.6
56.8
57.0
57.2
57.4
57.6
57.8
58.0
58.2
58.4
58.6
58.8
59.0
59.2
59.4
59.6
59.8
60.0
60.2
60.4
60.6
60.8
61.0
61.2
61.4
1.4251
1.4255
1.4260
1.4264
1.4268
1.4272
1.4277
1.4281
1.4285
1.4289
1.4294
1.4298
1.4303
1.4307
1.4311
1.4316
1.4320
1.4325
1.4329
1.4333
1.4338
1.4342
1.4347
1.4351
1.4355
1.4360
1.4364
1.4369
1.4373
1.4378
1.4382
1.4387
1.4391
1.4396
1.4400
1.4405
1.4409
1.4414
1.4418
1.4423
1.4427
1.4432
1.4436
1.4441
1.4446
1.4450
28.54
28.65
28.75
28.86
28.96
29.06
29.17
29.27
29.38
29.48
29.59
29.69
29.80
29.90
30.00
30.11
30.21
30.32
30.42
30.52
30.63
30.73
30.83
30.94
31.04
31.15
31.25
31.35
31.46
31.56
31.66
31.76
31.87
31.97
32.07
32.18
32.28
32.38
32.49
32.59
32.69
32.79
32.90
33.00
33.10
33.20
Specific
Gravity
20/20C 3
De
grees
Brix1
Refractive
Index
Degrees
at 20C Baume2
1.2451
1.2462
1.2473
1.2484
1.2496
1.2507
1.2518
1.2530
1.2541
1.2552
1.2564
1.2575
1.2586
1.2598
1.2609
1.2620
1.2632
1.2643
1.2655
1.2666
1.2678
1.2689
1.2701
1.2712
1.2724
1.2736
1.2747
1.2759
1.2770
1.2782
1.2794
1.2805
1.2817
1.2829
1.2840
1.2852
1.2864
1.2876
1.2887
1.2899
1.2911
1.2923
1.2935
1.2946
1.2958
1.2970
61.6
61.8
62.0
62.2
62.4
62.6
62.8
63.0
63.2
63.4
63.6
63.8
64.0
64.2
64.4
64.6
64.8
65.0
65.2
65.4
65.6
65.8
66.0
66.2
66.4
66.6
66.8
67.0
67.2
67.4
67.6
67.8
68.0
68.2
68.4
68.6
68.8
69.0
69.2
69.4
69.6
69.8
70.0
70.2
70.4
70.6
1.4455
1.4459
1.4464
1.4468
1.4473
1.4477
1.4482
1.4486
1.4491
1.4495
1.4500
1.4504
1.4509
1.4514
1.4518
1.4523
1.4527
1.4532
1.4537
1.4541
1.4546
1.4550
1.4555
1.4560
1.4565
1.4569
1.4574
1.4579
1.4584
1.4589
1.4593
1.4598
1.4603
1.4607
1.4612
1.4617
1.4622
1.4627
1.4631
1.4636
1.4641
1.4646
1.4651
1.4656
1.4661
1.4666
33.31
33.41
33.51
33.61
33.72
33.82
33.92
34.02
34.12
34.23
34.33
34.43
34.53
34.63
34.74
34.84
34.94
35.04
35.14
35.24
35.34
35.45
35.55
35.65
35.75
35.85
35.95
36.05
36.15
36.25
36.35
36.45
36.55
36.66
36.76
36.86
36.96
37.06
37.16
37.26
37.36
37.46
37.56
37.66
37.76
37.86
Specific
Gravity
20/20C 3
1.2982
1.2994
1.3006
1.3018
1.3030
1.3042
1.3054
1.3066
1.3078
1.3090
1.3102
1.3114
1.3126
1.3138
1.3150
1.3162
1.3175
1.3187
1.3199
1.3211
1.3223
1.3235
1.3248
1.3260
1.3272
1.3284
1.3297
1.3309
1.3321
1.3334
1.3346
1.3358
1.3371
1.3383
1.3396
1.3408
1.3421
1.3433
1.3446
1.3458
1.3471
1.3483
1.3496
1.3508
1.3521
1.3533
(Continued)
Refractive
Specific
grees1 Index Degrees2
Gravity
Brix at 20C Baume 20/20C3
Refractive
Specific
grees1 Index Degrees2
Gravity
Brix at 20 C Baume 20/20C3
70.8
71.0
71.2
71.4
71.6
71.8
72.0
72.2
72.4
72.6
72.8
73.0
73.2
73.4
73.6
73.8
74.0
74.2
74.4
74.6
74.8
75.0
75.2
75.4
75.6
75.8
76.0
76.2
76.4
76.6
76.8
77.0
77.2
77.4
77.6
77.8
78.0
78.2
78.4
78.6
78.8
79.0
79.2
79.4
79.6
79.8
80.0
80.2
80.4
80.6
80.8
81.0
81.2
81.4
81.6
81.8
82.0
82.2
82.4
82.6
82.8
83.0
83.2
83.4
83.6
83.8
84.0
84.2
84.4
84.6
84.8
85.0
De-
1.4671
1.4676
1.4681
1.4685
1.4690
1.4695
1.4700
1.4705
1.4710
1.4715
1.4720
1.4725
1.4730
1.4735
1.4740
1.4744
1.4749
1.4754
1.4759
1.4764
1.4769
1.4774
1.4779
1.4784
1.4789
1.4794
1.4799
1.4804
1.4810
1.4815
1.4820
1.4825
1.430
1.4835
1.4840
1.4845
37.96
38.06
38.16
38.26
38.35
38.45
38.55
38.65
38.75
38.85
38.95
39.05
39.15
39.25
39.35
39.44
39.54
39.64
39.74
39.84
39.94
40.03
40.13
40.23
40.33
40.43
40.53
40.62
40.72
40.82
40.92
41.01
41.11
41.21
41.31
41.40
1.3546
1.3559
1.3571
1.3584
1.3596
1.3609
1.3622
1.3635
1.3647
1.3660
1.3673
1.3686
1.3698
1.3711
1.3724
1.3737
1.3750
1.3763
1.3775
1.3789
1.3801
1.3814
1.3827
1.3840
1.3853
1.3866
1.3879
1.3892
1.3905
1.3918
1.3931
1.3944
1.3957
1.3970
1.3984
1.3997
De-
1.4850
1.4855
1.4860
1.4865
1.4871
1.4876
1.4881
1.4886
1.4891
1.4896
1.4901
1.4906
1.4912
1.4917
1.4922
1.4927
1.4933
1.4938
1.4943
1.4949
1.4954
1.4959
1.4964
1.4970
1.4975
1.4980
1.4985
1.4991
1.4996
1.5001
1.5007
1.5012
1.5017
1.5022
1.5028
1.5033
41.50
41.60
41.70
41.79
41.89
41.99
42.08
42.18"
42.28
42.37
42.47
42.57
42.66
42.76
42.85
42.95
43.05
43.14
43.24
43.33
43.43
43.53
43.62
43-.72
43.81
43.91
44.00
44.10
44.19
44.29
44.38
44.48
44.57
44.67
44.76
44.86
1.4010
1.4023
1.4036
1.4049
1.4063
1.4076
1.4089
1.4102
1.4116
1.4129
1.4142
1.4155
1.4169
1.4182
1.4196
1.4209
1.4222
1.4236
1.4249
1.4263
1.4276
1.4289
1.4303
1.4316
1.4330
1.4343
1.4357
1.4371
1.4384
1.4398
1.4411
1.4425
1.4439
1.4452
1.4466
1.4479
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Sugar Solutions II
(Continued)
Degrees
Baume
(modulus 145)
Degrees
Brix or
perSpecific Specific
centgravity
gravity
at
age of
at
sucrose 20/4 C 20/20 C
by
weight
Degrees
Baume
(modulus 145)
30.0
30. 1
30. 2
30. 3
30. 4
30. 5
30. 6
30. 7
30.8
30.9
1. 12698
1. 12746
1. 12794
1. 12842
1. 12890
1. 12937
1. 12985
1. 13033
1. 13081
1. 13129
1. 12898
1. 12946
1. 12993
1. 13041
1. 13089
1. 13137
1. 13185
1. 13233
1. 13281
1. 13329
16.57
16.62
16. 67
16. 73
16. 78
16.84
16. 89
16.95
17.00
17.05
35.0
35. 1
35.2
35.3
35. 4
35.5
35.6
35. 7
35.8
35. 9
1. 15128
1. 15177
1. 15226
1. 15276
1. 15326
1. 15375
1. 15425
1. 15475
1. 15524
1. 15574
1. 15331
1. 15381
1. 15430
1. 15480
1. 15530
1. 15579
1. 15629
1. 15679
1. 15729
1. 15778
19.28
19.33
19.38
19.44
19.49
19. 55
19.60
19.65
19.71
19.76
31. 0
31. 1
31. 2
31. 3
31.4
31. 5
31. 6
31. 7
31. 8
31.9
1. 13177
1. 13225
1. 13274
1. 13322
1. 13370
1. 13418
1. 13466
1. 13515
1. 13563
1. 13611
1. 13378
1. 13426
1. 13474
1. 13522
1. 13570
1. 13619
1. 13667
1. 13715
1. 13764
1. 13812
17. 11
17. 16
17. 22
17. 27
17.33
17.38
17.43
17.49
17. 54
17. 60
36.0
36. 1
36. 2
36.3
36. 4
36. 5
36.6
36. 7
36. 8
36. 9
1. 15828
1. 15878
1. 15928
1. 15978
1. 16028
1. 16078
1. 16128
1. 16178
1. 16228
1. 16279
19.81
19.87
19.92
19.98
20.0?
20.08
20. 14
20. 19
20.25
20.30
32.0
32. 1
32.2
32.3
32. 4
32.5
32.6
32. 7
32.8
32.9
1. 13660
1. 13708
1. 13756
1. 13805
1. 13853
1. 13902
1. 13951
1. 13999
1. 14048
1. 14097
1. 13861
1. 13909
1. 13958
1. 14006
1. 14055
1. 14103
1. 14152
1. 14201
1. 14250
1. 14298
17. 65
17. 70
17. 76
17. 81
17.87
17.92
17.98
18.03
18.08
18. 14
37.0
37. 1
37.2
37.3
37.4
37. 5
37.6
37.7
37.8
37.9
1. 15624
1. 15674
1. 15724
1. 15773
1. 15823
1. 15873
1. 15923
1. 15973
1. 16023
I. 16073
1. 16124
1. 16174
1. 16224
1. 16274
1. 16324
1. 16275
1. 16425
1. 16476
1. 16526
1. 16576
1. 16329
1. 16379
1. 16430
1. 16480
1. 16530
1. 16581
1. 16631
1. 16682
1. 16732
1. 16783
20. 35
20.41
20.46
20.52
20.57
2tt 62
33.0
33. 1
33.2
33.3
33. 4
33. 5
33. 6
33. 7
33.8
33.9
1. 14145
1. 14194
1. 14243
1. 14292
1. 14340
1. 14389
1. 14438
1. 14487
1. 14536
1. 14585
1. 14347
1. 14396
1. 14445
1. 14494
1. 14543
1. 14592
1. 14641
1. 14690
1. 14739
1. 14788
18. 19
18. 25
18.30
18. 36
18. 41
18. 46
18. 52
18.57
18.63
18. 68
38.0
38. 1
38.2
38.3
38.4
38.5
38.6
38. 7
38.8
38. 9
1. 16627
1. 16678
1. 16728
1. 16779
1. 16829
1. 16880
1. 16931
1. 16982
1. 17032
1. 17083
1. 16833
1. 16884
1. 16934
1. 16985
1. 17036
1. 17087
1. 17138
1. 17188
1. 17239
1. 17290
34 0
34. 1
34. 2
34. 3
34 4
34 5
34 6
34.7
34. 8
1. 14634
1. 14684
1. 14733
1. 14782
1. 14831
1. 14880
1. 14930
1. 14979
1. 15029
1. 15078
1. 14837
1. 14886
1. 14936
1. 14985
1. 15034
1. 15084
1. 15133
1. 15183
1. 15232
1. 15282
18.73
18. 79
18.84
18.90
18.95
19.00
19.06
19. 11
19. 17
19. 22
39.0
39. 1
39.2
39.3
39. 4
39. ft
39.6
39. 7
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1. 17134
1. 17185
1. 172S6
1, 17287
1. 17338
1. 17389
1. 17440
1. 17491
1. 17542
1. 17594
1. 17341
1. 17392
1. 17443
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1. 17545
1. 17596
1. 17648
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20.68
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20.78
20.84
20.89
20.94
21.00
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21. 16
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21.27
21.22
21.38
21.43
21.48
21.54
21.59
21.64
21.70
21.75
21.80
21.86
21.91
(Continued)
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Sugar, Vegetables
TABLE 2.S.54
Free sugars in vegetables as percentage fresh basis
Total
Solids
Glucose
9.15
11.19
11.84
0.92
0.18
0.73
1.30
0.16
0.67
0.28
6.11
0.42
11.45
6.67
9.06
12.00
8.05
8.29
3.46
0.66
1.58
2.06
0.85
0.83
0.49
0.86
0.75
1.20
1.74
0.85
0.74
0.43
0.86
0.41
0.15
0.50
4.24
0.67
0.31
0.06
8.49
5.60
6.15
9.74
7.55
11.95
4.97
12.74
10.84
9.57
10.70
11.56
9.59
11.28
20.99
6.21
20.08
1.51
0.07
0.16
0.27
1.34
0.98
0.25
2.56
1.72
1.81
1.03
2.07
0.56
0.10
0.18
0.90
0.15
1.04
1.69
0.84
1.34
0.42
0.38
0.09
0.77
0.96
0.34
0.17
0.33
1.12
1.50
1.53
0.16
0.32
0.21
1.24
1.47
0.46
2.62
2.03
3.54
1.06
1.09
0.76
0.25
0.07
0.10
Vegetable
Asparagus,
Asparagus officinalis
Beet,1 Beta vulgarus
Broccoli, Brassica oleraceae (botrytis)
Brussels sprout,1 Brassica oleracea
(gemmifera)
Cabbage, Brassica oleracea (capitata)
Cabbage, Brassica oleracea (capitata), red
Carrot, Daucus
carota
Cauliflower,1 Brassica oleracea (botrytis)
Celery, Apium graueolens
Cucumber, Cucumis satiuus
Eggplant, Solanum melongena
(esculentum)
Endive, Cichorum endivia
Escarole, Cichorum endivia
Kale, Brassica oleracea (acephala)
Kohlrabi,
Brassica oleracea (gongylodes)
Leek,1 Allium porrum
Lettuce, Lactuca sativa
Melon, Honeydew, Cucumis melo
Melon, Musk, Cucumis melo (reticulatus)
Melon, Water, Citrullus vulgarus
Okra, Hibiscus
esculentus
cepa
Onion,2 Allium
1
Onion, green, Allium cepa
Parsley, 1Petroselinum hortense
Parsnip, Pastinaca sativa
Pepper, Capsicum frutescens
Potato, new, Solanum 1tuberosum
Potato, stored at 35F
Pumpkin,1 Cucurbita pepo
Radish, white, Raphanus sativus
Radish, red, Raphanus sativus
Rhubarb, Rheum rhaponticum
Rutabaga, Brassica napobrassica
Spinach, Spinacia oleracea
Squash, summer, Cucurbita pepo
Squash, winter, Curcurbita pepo
Sweet corn, Zea mays
Swiss Chard, Beta vulgaris (cicla)
Sweet Potato, Ipomoea batatas Poir
Tomato, Lycopersicon esculentum
Turnip, Brassica rapa
7.13
4.40
5.46
6.20
6.69
8.04
5.55
13.08
22.69
9.20
22.53
5.23
7.40
Fructose Sucrose
0.24
0.87
0.09
1.15
1.43
0.30
0.74
0.39
0.34
0.04
0.82
1.16
0.31
0.09
0.30
1.34
1.18
0.58
1.06
0.10
5.86
3.56
2.35
0.75
0.89
0.86
0.20
2.98
0.11
0.14
1.69
1.30
0.22
0.09
0.07
0.06
0.09
1.61
3.03
0.06
3.37
0.01
0.42
1
2
Grams
5.32
13.29
21.28
31.91
42.55
52.13
106.38
159.57
265.96
319.15
425.53
12.5
20
30
40
49
100
150
250
300
400
Ml
3.0
7.2
11.6
17.4
23.2
28.4
58.0
87.0
144.9
173.9
231.9
IN soln
Sweetening Agents
TABLE 2.S.56
Composition of confectionery sweetening agents
Sugar Product
Sucrose
Corn syrup
Corn sugar
(Cerelose)
Invert sugar
(Nulomoline)
Golden syrup
Molasses
Honey
Maple syrup
Sorghum syrup
Saccharin3
Sucrol3
Total
Sugar
(%)
100
Su-
crose
(%)
Dextrose
(%)
Levu Invert
lose sugar
(%)
(%)
Malt
ose
(%)
Dextrin
(%)
Water
(%)
Sweetening
Power
Sucrose = 100 1
17.65
10 0
302
9.1
66
100
47.63
21.19
26.44
34.68
91
87.5
3.5
0.5
80
Ash
(%)
6
31
68.5
70.36
76.8
64.07
62.6
63
36
53.6
1.9
0.04
74
37.5
8.76
34.48
40.50
20
3.9
4.0
20
0.18
17.7
2.5
35
23
1.47
27
22.5
98
77
74
97
64
69
30,000-50,000
20,000
1
Based on the composition of the sugar products and the relative sweetness values for the different sugars as deter
mined
by Biester.
2
The sweetening power of corn syrup varies according to the grade of the syrup, i.e., degree of hydrolysis: high purity
syrup = 40-45; low purity syrup = 26-29; Sweetose = 56-64.
See recent FDA rulings on use.
Source: Jacobs, M. B. (editor) The Chemistry and Technology of Food and Food Products, 2nd Edition, Vol. 2.
Interscience Publishers, New York.
Sweetening Compounds
TABLE 2.S.57
Sweetening compounds used in meat processing
Sugar
Sucrose
Glucose
Fructose
Invert sugar
Common Name
Sugar
Dextrose
Fruit sugar
Honey
Maltose
Lactose
Glycogen
Saccharin1
Animal starch
Nonnutritive sweeteners
Type
Disaccharide of glucose and fructose
Monosaccharide
Monosaccharide
Mixture of monosaccharides; 50%
glucose and 50% fructose
65-80% invert sugar
Disaccharide of glucose and glucose
Primarily maltose
Disaccharide of glucose and
galactose
Polysaccharide
C6H4SO2NHCO
Sweetening Value
100
74-90
173
123-130
125-173
33
30
16
Little
30,000-50,000
Sweetness of Sweeteners
TABLE 2.S.58
Degree of sweetness of various sweeteners
Sugar
Sucrose
Fructose
Glucose
Corn syrup
Molasses
Honey
Sorghum syrup
Saccharin1
Dulcin (sucrol)
Degree of Sweetness
100
173.3
74.3
30
74
97
69
30,000-50,000
20,000
FIGURE 2.S.8
Illustrating difference between a food storage tuber (A) and a food storage root (B)
Source: Mittleider, J. R., and Nelson, A. N. (1970). Food for Everyone. Extension Division, Loma Linda University,
California.
Percentage
Solids
Total carbohydrate _.
Protein
Mineral matter (ash)
Fat
1
31.5
27.9
1.8
1.1
0.7
Vacuum packs
Solid packs
Purees
Baby foods
Freezing:
Strips, slices,
dices, chunks,
Mashed, souffle
Purees
Dehydration:
Strips, dices
Flakes
Flours
Characterization
"Alayam" and
Prepared prebaked roots pulped,
similar speci- pureed, other additives incorpor
alty products, ated, extruded onto trays, baked in
ovens. Used directly as cookies,
snacks, or confections; or ground
to give "Alamalt" flour for use in
ice creams or other products.
Cooking in oil:
Chips
rt
TH
Food energy
Protein
cal.
g.
e\
Fat
Carbohydrates
Calcium
Iron
Vitamins:
me.
I.U.
mg.
mg
mg
Thiamin _
Riboflavin
Niacin
C
2
1
39
47
1
2
1
36
44
1
g
mg.
170.0
155.0
8,970
mg.
11,610
.10
.07
.7
Nutrient
Candied, 1
3% by 2M inches)
175 grams
TABLE 2.S.61
Nutritive value of sweet potatoes prepared in various ways
Nature and size of prepared sweetpotato
24
.13
.09
.9
25
295.0
2
6
60
65
1.6
11,030
17
.10
.08
.8
235.0
4
Trace
54
54
1.7
17,110
.12
.09
1.1
30
Source: USDA Nutritive Value of Foods (1971). Sweet potato culture and diseases. Agriculture
Handbook 388.
Swine Breeds
TABLE 2.S.62
Breeds of swine and their characteristics
Breed
American
Landrace
Place of
Origin
Denmark
Distinctive
Other
Distinguishing
Characteristics
White, although Medium lop ears, Very long side.
small black skin
straight snout ,
spots are comand trim jowl.
mon.
Color
Head
Characteristics
Disqualifications
Black in the hair coat.
Fewer than six teats on
either side.
Erect ears, with no for
ward break.
Beltsville No. 1 United States; by Black with white Fairly long, narrow
(75% Land
the USDA at
head with trim
spots.
race & 25%
Beltsville .
light jowl and
Poland
moderately large,
Maryland, be
China)
drooping ears.
ginning in 1934.
Berkshire
England; chiefly Black with 6 white Medium short nose, Striking style and
in the south
points, 4 white medium dished
carriage.
central counties
feet, some white face, and erect
of Berkshire and
on the face, and ears.
Wiltshire.
a white switch
on the tail.
Any or all white
points may be
missing.
Chester White
(Continued)
Swine Breeds
(Continued)
Place of
Origin
Color
Distinctive
Head
Characteristics
Other
Distinguishing
Characteristics
Duroc
UnitedStates;
chiefly in New
York and New
Jersey.
Red, varyingfrom
light to dark.
Hampshire
Hereford
United States; by
R. U. Webber
of La Plata,
Missouri.
Kentucky Red
Berkshire
United States; in
Kentucky.
Lacombe (55%
Landrace,
23% Berkshire, and
22% Chester
White)
Red
Disqualifications
Shor t u p t u r n e d
nose, dished face,
and erect ears.
Medium-sized flop Of the 3 parent
breeds, it re
ears and a medisembles the
um length, slightly dished face.
Landrace most
closely.
(Continued)
Swine Breeds
(Continued)
Place of
Origin
Color
Distinctive
Head
Characteristics
Other
Distinguishing
Characteristics
Disqualifications
Minnesota No. Rose mount Exper- Black and reel Moderately dished Noted for rapid
growth andrug
spotted; o r
3 (From foliment Station,
face, trim jowl,
gedness.
black and white. ears tilted forlowing 8 line
Rose mount,
or breeds:
Minn.; breedward and slightly
Gloucester
ing stock first
erect.
Old Spot,
released in 1957.
Welsh. Large
White, CLine Poland,
Beltsville
No. 2, Min
nesota No. 1
Minnesota
No. 2, and
San Pierre)
Black
Drooping ears.
White
Palouse (65%
Landrace
and 35%
Chester
White)
United States; by
Washington
State University, beginning
in 1945.
White
Head is moderate
in length; the ears
are somewha t
erect but inclined
forward.
Poland China
United States; in
Ohio, in the Miami Valley of
Warren and
Butler Counties.
Spotted
Montana No. 1
(55% Landrace X %
Hampshire)
United States; in
Montana, by
the USDA and
Montana State
University, be
ginning in 1936.
Tamworth
England- in the
central counties
of Stafford, Leic e s t e r , Warwick, and
Northampton.
Wessex Saddleback
Hampshire, England.
Yorkshire
(known as
the Large
White in
England)
England
Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers and Publishers, Danville,
Illinois.
GO
TABLE 2.S.63
Market classes and grades of hogs
Hogs or Pigs Use Selection
(lbs
120-140
/
140-160
160-180
/
180-200 /
200-220/
220-240
240-270
270-300
300-330
330-360
360-400
400 lbs. up
(kg)
55-64
.109-123
/123-136
64-73
/
136-150
73-82
150-163
82-91 /
163-182
91-100/
182 up
100-109
U.S.
U.S.
U.S.
U.S.
U.S.
/ 400-450
270-300
300-330
/' 450-500
330-360 / 500-600
600 lbs. up
360-400 '
* 182-204
123-136
136-150 / 204-227
227-272
150-163 /
272 up
163-182 /
U.S.
U.S.
U.S.
U.S.
U.S.
Hogs
Slaughter hogs
.
Feeder hogs
<
Stags
All weights
Boars
All weights
Barrows
and Gilts
120-140
140-160
160-180
No. 1,
No. 2,
No. 3,
No. 4,
Utility.
No. 1,
No. 2,
No. 3,
No. 4,
Utility.
Ungraded
Ungraded
60-80
80-100
100-120
27.2-36.3
36.3-45.4
45.4-54.5
Ungraded
80-100
100-120
36.3-45.4
45.4-54.5
Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers and Publishers, Danville, Illinois.
CO
i^
P
CO
13.6
13.6-27.2
Pigs
ft
p
2
Ungraded
55-64
64-73
73-82
* 9
S- i
CO
Under 30
30-60
Slaughter pigs
Feeder pigs
Weight Divisions
Sex Class
CO
CO
rfk.
MPM
MPP
MPSt
PPP
PPSt
StPSt
MStM
MStP
MStSt
PStP
PStSt
ststst
Remaining ones
0.5
1.0
0.5
0.4
0.5
0.5
1.7
3.6
1.8
0.3
0.4
0.5
1.6
3.2
1.6
0.3
Transglycerides
Remaining ones
0.5
0.5
5.8
10.5
4.8
1.5
1.4
3.9
3.6
1.6
1.5
4.5
0.2
0.6
12.1
MOSt
POP
post
stost
PMO
StMO
PPO
StPO
PStO
ststo
0.3
0.5
0.4
0.4
0.8
4.9
0.8
0.4
0.7
0.3
0.6
0.2
0.1
0.1
0.3
1.6
0.4
E = Elaidic acid.
Source: Boekenoogen, H. A. (editor) (1968). Oil, Fats and Fat Products, Vol. 2. John Wiley & Sons, New York.
1395
ALCOHOLS:
KETONES:
Aa-carene
A 3 -carene
a,/3-phellandrene
a-pinene
-pinene
0-myrcene
d-limonene
a-terpinene
p-cymene
a-terpinolene
o-thujene
camphene
A-elemene
copaene
pentadecane
?
/3-elemene
caryophllene
a-elemene
a,/3-humulene
C,3H...
C5H,,
A-cadinene
sabinene
/9-ocimene
citronellol
heptanol
octanol
nonanol
decanol
dodecanol
a,/3-sabinol
linalool
citronellol
nerol
benzyl
trimethyl-benzyl
geraniol
terpinen-4-ol
a-terpineol
cis, trans-carveol
cis, trans-2,8-p-menthadiene-1-ol
l,8-p-menthadiene-9-ol
elemol
thymol
8-p-menthene-l,2-diol
l-p-menthene-9-ol
canzone
ALDEHYDES:
decyl acetate
geranyl acetate
linalyl acetate
terpinyl acetate
methyl N-methylanthranilate
octanal
decanal
undecanal
dodecanal
perilla
PHENOLS:
1,8-cineol
thymol
o-phenylphenol
ACIDS:
heptoic
caprylic
pelargonic
citronellic
capric
undecanoic
lauric
FLAVONE:
tangeretin
ESTERS:
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus
oils. Florida Agric. Exp. Sta. Tech. Bull. 749.
TABLE 2.T.3
Maximum and minimum values for the physicochemical properties of tangerine oils
Coldpressed
Type oil
Screw Press
Min.
Max.
Min.
Max.
Number samples
FMC in-line
FMC rotary
Max.
:3
De-oiler
Min.
20
0.8447
1.4739
0.8445
1.4738
0.8474
1.4744
0.8454
1.4734
0.8473
1.4752
0.8449
1.4736
0.8407
1.4720
8.
1.4721
0.0018
+93.31
1.4720
0.0018
+90.11
1.4726
0.0026
+91.18
1.4711
0.0018
+90.09
1.4722
0.0034
+93.75
1.4713
0.0015
+90.64
+93.67
+94.86
+4.75
1.02
2.75
+94.42
+ 1.11
0.96
2.46
+94.21
+4.12
1.08
1.44
4.83
+92.68
+ 1.50
0.95
0.34
4.04
+96.26
+4.00
1.23
4.75
+92.54
+ 1.55
1.09
2.75
1.24
0.25
0.20
0.530
0.350
1.130
1.430
325
270
0.425
0.250
0.920
1.310
324
268
1.576
0.450
3.580
3.080
328.8
272.8
0.410
0.100
0.810
1.099
322.0
266.0
on
fTI/i
1.
2.
siti
0
I-J
w
rt
lo
c
a
Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric. Exp. Sta. Tech. Bull. 749.
w
CD
1
TABLE 2.T.4
Types of difference tests
Name
a
Method of presentation
Standard
Response
Paired comparison
Paired comparison
AB
Duo-trio
A | AB
Triangle
A A B or A B B
Single stimulus
(A not A)
"A" or "B"
CK
1/2
Which is saltier?,
1/2
Which is tougher, etc.
1 /2
One present and designated Which is the different sample? or
Which is the same as A?
None designated; criterion
Which is the odd sample?
1/3
is within test
None designated; criterion
Which is sweeter? More acid? etc.
1/6
is within test
Two present and
Which is A and which is B'r
1/2
designated
None designated; criterion
Which is most different?
1/4 (or less)
is within test
A A B or A B B
Dual standard
AB | AB
B
AAA
Multiple pairs
A B A 13
1/356
B ABA
Used where standard is nonhomogeneous; all samples presented simultaneously.
* As shown for all correct; various higher probabilities for partially correct responses.
Adapted from Peryam (1958).
Source: Amerine, M. A., Pangborn, R. M., and Roessler, E. B. Principles of Sensory Evaluation of Food. Academic Press, New York.
o
o
1/2
Subjective
Triangle
Multiple standard"
Probability
CO
to
00
3
g:
<P 8
GO
jo
CO
SO
I
I
Teeth Eruption
TABLE 2.T.5
Eruption of the teeth of animals
Horse
Dil
Di2
Di3
11
12
13
Dc
C
Dp 2
Dp 3
Dp 4
PI
P2
P3
P4
Ml
M2
M3
1
Sheep, Goat
Ox
Cat
Dog
Swine
Birth to 1 week
4-6 weeks
6-9 months
2V2 years
3V2 years
4V2 years
Does not erupt
4l/2-5 years
Birth to 2 weeks
Before birth
Before birth
Birth to 1 week
1V2-2 years
2-2'/z years
3 years
Birth to 2 weeks1
3 ^ - 4 years1
Birth to 3 weeks
Birth to 1 week
1-2 weeks
2-3 weeks
1-1V2 years
1 y 2 -2 years
2V2-3 years
3-4 weeks'
3-4 years 1
Birth to 4 weeks
2-4 weeks
6-12 weeks
Before birth
1 year
16-20 months
8-10 months
Before birth
6-10 months
5-7 weeks
4-5
4-5
5-6
2-5
2-5
4-5
3-4
5-6
4-6
weeks
weeks
weeks
months
months
months
weeks
months
weeks
Birth to 2 weeks
Birth to 2 weeks
5-6 months
(wolf tooth)
2V2 years
Birth to 3 weeks
Birth to 3 weeks
Birth to 4 weeks
Birth to 4 weeks
1-4 weeks
1-4 weeks
4-6 weeks
6-8 weeks
None
2-2 lh years
None
1V2-2 years
5 months
12-15 months
4-5 months
5-6 months
3 years
4 years
9-12 months
2 years
3V2-4 years
IV2-2V2 years
2V2-3 years
5-6 months
1-1V2 years
2-2 V2 years
1V2-2 years
1V2-2 years
3-5 months
9-12 months
1V2-2 years
12-15 months
12-15 months
4-6 months
8-12 months
18-20 months
5-6
4-5
5-6
6-7
6-7
months
months
months
months
months
2-3 weeks
3-4 weeks
3-4 weeks
3V2-4 months
3V2-4 months
4-4 xli months
3-4 weeks
5 months
Upper: 2 months
Lower: none
4-5 weeks
4-6 weeks
None
Upper: 4 ^ - 5 mo.
Lower: none
5-6 months
5-6 months
4-5 months
None
None
The canine tooth of domestic ruminants has commonly been accounted a fourth incisor.
Source: The Merck Veterinary Manual, 4th Edition. (1973). Merck & Co., Rahway, New Jersey.
Temperature
TABLE 2.T.6
Centigrade and fahrenheit conversion table
INTERPOLATION FACTORS
C= |(F-32)
0.56
1.11
1.67
F
1.8
3.6
5.4
C
2.22
2.78
3.33
rn
4
F
7.2
9.0
10.8
C
3.89
4.44
5.00.
7
8
9
Fw
12.6
14.4
16.2
2
5
F = I- C + 32
3
6
5
Kelvin (Absolute)
K = C + 273.15
Enter table at arrow with the temperature you have; Equivalent Fahrenheit is found 1 column to right
and equivalent Centigrade temperature 1 column to the left.
C
156.7
151.1
145.6
140.0
134.4
128.9
123.3
117.8
-250
-240
-230
-220
-210
-200
-190
-180
F
-418.0
-400.0
-382.0
-364.0
-346.0
-328.0
-310.0
-292.0
C"
112.2
106.7
101.1
-95.6
-90.0
-84.4
-78.9
-73.3
X
-170
-160
-150
-140
-130
-120
-110
-100
F
-274.0
-256.0
-238.0
-220.0
-202.0
-184.0
-166.0
-148.0
C
-72.8
-72.2
-71.7
-71.1
-70.6
-70.0
-69.4
-68.9
-99
-98
-97
-96
-95
-94
-93
-92
-146.2
-144.4
-142.6
-140.8
-139.0
-137.2
-135.4
-133.6
{Continued)
Temperature
TABLE 2.T.6
-68.3
-67.8
-67.2
-66.7
-66.1
-65.6
-65.0
-64.4
-63.9
-63.3
-62.8
-62.2
-61.7
-61.1
-60.6
-60.0
-59.4
-58.9
-58.3
-57.8
-57.2
-56.7
-56.1
-55.6
-55.0
-54.4
-53.9
-53.3
-52.8
-52.2
-51.7
-51.1
-50.6
-50.0
-49.4
-48.9
-48.3
-47.8
-47.2
-46.7
-46.1
-45.6
-45.0
-44.4
-43.9
-43.3
-42.8
-42.2
-41.7
-41.1
-40.6
-40.0
-39.4
-38.9
-38.3
-37.8
-37.2
-36.7
-36.1
-35.6
-35.0
-91
-90
-89
-88
-87
-86
-85
-84
-83
-82
-81
-80
-79
-78
-77
-76
-75
-74
-73
-72
-71
-70
-69
-68
-67
-66
-65
-64
-63
-62
-61
-60
-59
-58
-57
-56
-55
-54
-53
-52
-51
-50
-49
-48
-47
-46
-45
-44
-43
-42
-41
-40
-39
-38
-37
-36
-35
-34
-33
-32
-31
[Continued)
(Continued)
-131.8
-130.0
-128.2
-126.4
-124.6
-122.8
-121.0
-119.2
-117.4
-115.6
-113.8
-112.0
-110.2
-108.4
-106.6
-104.8
-103.0
-101.2
-99.4
-97.6
-95.8
-94.0
-92.2
-90.4
-88.6
-86.8
-85.0
-83.2
-81.4
-79.6
-77.8
-76.0
-74.2
-72.4
-70.6
-68.8
-67.0
-65.2
-63.4
-61.6
-59.8
-58.0
-56.2
-54.4
-52.6
-50.8
-49.0
-47.2
-45.4
-43.6
-41.8
-40.0
-38.2
-36.4
-34.6
-32.8
-31.0
-29.2
-27.4
-25.6
-23.8
34.4
33.9
33.3
32.8
32.2
31.7
31.1
30.6
30.0
29.4
28.9
28.3
27.8
27.2
26.7
26.1
25.6
25.0
24.4
23.9
23.3
22.8
22.2
21.7
21.1
20.6
20.0
19.4
18.9
18.3
17.78
17.22
16.67
16.11
15.56
15.00
14.44
13.89
13.33
12.78
12.22
11.67
11.11
10.56
10.00
-9.44
-8.89
-8.33
-7.78
-7.22
-6.67
-6.11
-5.56
-5.00
-4.44
-3.89
-3.33
-2.78
-2.22
-1.67
-1.11
-30
-29
-28
-27
-26
-25
-24
-23
-22
-21
-20
-19
-18
-17
-16
-15
-14
-13
-12
-11
-10
-9
-8
-7
-6
-5
-4
-3
-2
-1
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
-22.0
-20.2
-18.4
-16.6
-14.8
-13.0
-11.2
-9.4
-7.6
-5.8
-4.0
-2.2
-0.4
1.4
3.2
5.0
6.8
8.6
10.4
12.2
14.0
15.8
17.6
19.4
21.2
23.0
24.8
26.6
28.4
30.2
32.0
33.8
35.6
37.4
39.2
41.0
42.8
44.6
46.4
48.2
50.0
51.8
53.6
55.4
57.2
59.0
60.8
62.6
64.4
66.2
68.0
69.8
71.6
73.4
75.2
77.0
78.8
80.6
82.4
84.2
86.0
-0.56
0.00
0.56
1.11
1.67
2.22
2.78
3.33
3.89
4.44
5.00
5.56
6.11
6.67
7.22
7.78
8.33
8.89
9.44
10.00
10.56
11.11
11.67
12.22
12.78
13.33
13.89
14.44
15.00
15.56
16.11
16.67
17.22
17.78
18.33
18.89
19.44
20.00
20.56
21.11
21.67
22.22
22.78
23.33
23.89
24.44
25.00
25.56
26.11
26.67
27.22
27.78
28.33
28.89
29.44
30.00
30.56
31.11
31.67
32.22
32.78
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
87.8
89.6
91.4
93.2
95.0
96.8
98.6
100.4
102.2
104.0
105.8
107.6
109.4
111.2
113.0
114.8
116.6
118.4
120.2
122.0
123.8
125.6
127.4
129.2
131.0
132.8
134.6
136.4
138.2
140.0
141.8
143.6
145.4
147.2
149.0
150.8
152.6
154.4
156.2
158.0
159.8
161.6
163.4
165.2
167.0
168.8
170.6
172.4
174.2
176.0
177.8
179.6
181.4
183.2
185.0
186.8
188.6
190.4
192.2
194.0
195.8
{Continued)
Temperature
(Continued)
33.33
33.89
34.44
35.00
35.56
36.11
36.67
37.22
37.78
38.33
38.89
39.44
40.00
40.56
41.11
41.67
42.22
42.78
43.33
43.89
44.44
45.00
45.56
46.11
46.67
47.22
47.78
48.33
48.89
49.44
50.00
50.56
51.11
51.67
52.22
52.78
53.33
53.89
54.44
55.00
55.56
56.11
56.67
57.22
57.78
58.33
58.89
59.44
60.00
60.56
61.11
61.67
62.22
62.78
63.33
63.89
64.44
65.00
65.56
66.11
66.67
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
197.6
199.4
201.2
203.0
204.8
206.6
208.4
210.2
212.0
213.8
215.6
217.4
219.2
221.0
222.8
224.6
226.4
228.2
230.0
231.8
233.6
235.4
237.2
239.0
240.8
242.6
244.4
246.2
248.0
249.8
251.6
253.4
255.2
257.0
258.8
260.6
262.4
264.2
266.0
267.8
269.6
271.4
273.2
275.0
276.8
278.6
280.4
282.2
284.0
285.8
287.6
289.4
291.2
293.0
294.8
296.6
298.4
300.2
302.0
303.8
305.6
67.22
67.78
68.33
68.89
69.44
70.00
70.56
71.11
71.67
72.22
72.78
73.33
73.89
74.44
75.00
75.56
76.11
76.67
77.22
77.78
78.33
78.89
79.44
80.00
80.56
81.11
81.67
82.22
82.78
83.33
83.89
84.44
85.00
85.56
86.11
86.67
87.22
87.78
88.33
88.89
89.44
90.00
90.56
91.11
91.67
92.22
92.78
93.33
93.89
94.44
95.00
95.56
96.11
96.67
97.22
97.78
98.33
98.89
99.44
100.00
100.56
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
F
307.4
309.2
311.0
312.8
314.6
316.4
318.2
320.0
321.8
323.6
325.4
327.2
329.0
330.8
332.6
334.4
336.2
338.0
339.8
341.6
343.4
345.2
347.0
348.8
350.6
352.4
354.2
356.0
357.8
359.6
361.4
363.2
365.0
366.8
368.6
370.4
372.2
374.0
375.8
377.6
379.4
381.2
383.0
384.8
386.6
388.4
390.2
392.0
393.8
395.6
397.4
399.2
401.0
402.8
404.6
406.4
408.2
410.0
411.8
413.6
415.4
C
101.11
101.67
102.22
102.78
103.33
103.89
104.44
105.00
105.56
106.11
106.67
107.22
107.78
108.33
108.89
109.44
110.00
110.56
111.11
111.67
112.22
112.78
113.33
113.89
114.44
115.00
115.56
116.11
116.67
117.22
117.78
118.33
118.89
119.44
120.00
120.56
121.11
121.67
122.22
122.78
123.33
123.89
124.44
125.00
125.56
126.11
126.67
127.22
127.78
128.33
128.89
129.44
130.00
130.56
131.11
131.67
132.22
132.78
133.33
133.89
134.44
214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
417.2
419.0
420.8
422.6
424.4
426.2
428.0
429.8
431.6
433.4
435.2
437.0
438.8
440.6
442.4
444.2
446.0
447.8
449.6
451.4
453.2
455.0
456.8
458.6
460.4
462.2
464.0
465.8
467.6
469.4
471.2
473.0
474.8
476.6
478.4
480.2
482.0
483.8
485.6
487.4
489.2
491.0
492.8
494.6
496.4
498.2
500.0
501.8
503.6
505.4
507.2
509.0
510.8
512.6
514.4
516.2
518.0
519.8
521.6
523.4
525.2
(Continued
03
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^0 CO CO CO CO CO CO CO CO CD CO COCOCOCOCOCOCOCOCOCDCDCDCOCOCOCOCDCO CO COCOCOC^
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CO CO CO CO CO COCOCOCOCOCOCOCO CO COCOCOCOCOCOCOCOCOCOCOCO CO COCOCOCOCOCOCOCOCOCOCOCOCOCOCOCOCOCOCOCOCOCOCOCOCOCO CO CO CO CO CO CO CO CO ^
r4tix>Qa^oG^taoofoOri?c*aoma><io<o
CNCNCMCNCMCNCMCXCNCNC4
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w o o o o o o N N N
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ooco~atoo)|-'cno*.ooco-jtop>t-' o
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09
Temp. Sea
Dcg.F. Level
200
205
210
212
0.0
215
0.9
220
2.5
93.3
02
0.5 1.0 1.5 2.0 2.4 2.9 100.0
1.1 1.4 1.9 2.4 2.9 3.3 3.8 101.7
2.7 3.0 3.4 3.9 4.4 4.9 5.3 104.4
225
230
235
240
242
245
7.1
9.0
11.0
13.1
14.1
15.5
107.2
110.0
112.8
115.6
116.7
1183
248
250
252
255
260
14.1
15.1
16.2
17.8
20.7
17.0
18.0
19.1
20.7
23.6
120.0
121.1
1222
123.9
126.7
143
15.4
16.4
18.1
21.0
14.6
15.6
16.7
18.3
212
15.1
16.1
17.2
18.8
21.7
15.6
16.6
17.7
19.3
22.2
16.0
17.1
18.1
19.8
22.7
165
17.5
18.6
20.2
23.1
1405
Tenderness of Poultry
12
Hours
16
20
24
FIGURE 2.T.1
Effect of holding time on tenderness of poultry (the curve varies somewhat with size and kind of fowl and may vary
with birds of the same lot and treatment. Maximum tenderness is reached usually at from 12 to 24 hr)
Source: Snyder, E. S., and Orr, H. L. (1964). Poultry meat. Dep. Agric. Publ. 9, Can. Dep. Agric, Ottawa.
Thermal-Arrest Time
FREEZING
FIGURE 2.T.2
Thermal-arrest time indicated by A (15 min), B (155 min), and C (250 min) in the diagram
Source: Borgstrom, G. (1968). Principles of Food Science, Vol. 1. Macmillan Publishing Co., New York.
Thermal-Death-Time
Curve
NO ORG/m
TOT CURVES
1000.0-
SPORES
100.0 -
10.0
SPORES
210
220
230
240
250
MINUTES
FIGURE 2.T.3
Thermal-death-time curves for spores and vegetative cells showing z and F values
Source: Borgstrom, G. (1968). Principles of Food Science, Vol. 1. Macmillan Publishing Co., New York.
Thermophiles
TABLE 2.T.9
Thermophiles of importance to the food industries
Name
HeatResistant
Spores
Economic Importance
Streptococcus thermophilus
Growth Temperatures
Optimum
Range
Degrees F. Degrees F.
Oxygen
Requirements
None
120
77 -140
Facultative
None
None
Vone
Yes
Yes
Yes
Yes
120
131
113
131-149
113
122
131-143
77 -140
86 -150
70 -140
113-167
80 -140
113-169
110-160
Facultative
Facultative
Facultative
Facultative
Facultative
Facultative
Anaerobic
Yes
131
80 -158
Anaerobic
Source: Desrosier, N. W. (editor) (1970). Principles of food preservation by canning. In The Technology of Food
Preservation, 3rd Edition. AVI Publishing Co., Westport, Connecticut.
Thiamin
TABLE 2.T.10
Thiamin content of foods
Mg/100 g
Peas
Lima beans
Asparagus
Corn
Cauliflower
Potatoes
Watermelon
Sweet potatoes
Spinach
0.35
0.24
0.18
0.15
0.11
0.10
0.10
0.10
0.10
Mg/100 g
Broccoli
Brussels sprouts
Oranges
Tomatoes
Lettuce
Bananas
Grapefruit
Apples
0.10
0.10
0.09
0.06
0.06
0.05
0.04
0.03
Thiamin, Daily
Recommendations
MILLIGRAMS
CHILDREN
0.7
-1 to 4 -
1.2
0.9
4 to 7 - 7 to 11
11 to 15-
1.2
-51 +
23-M5to
to
51 23
15 to 23.+
FEMALES
1.0
ag e
-23 to 51 +
1.1
-11 to
Pregnant +
laCta in9
'
0.3
+ 03
GOOD SOURCESt
MILLIGRAMS
Pork
3'/ 2 oz.
-H.03
Pork Sausage
2 oz.
Liver
3'/j oz.
Lamb
3'/> oz.-
Veal
-> 0.33
> 0.22
0.18
3</2 oz.
Luncheon Meat
2 oz. "
Beef
0.17
3'/, oz .
Dried Beans
and Peas % cup
Peas
'/, cup
Orange
1 med.
Potato
1 med.
>'
Nuti
% cup
Fish
3'/j oz.
> 0.09
> 0
Poultry
3 '/ 2 oz.
0.08
Egg
1 med.> 0.05
Cereal
Vi cP
> 0.09
Bread
1 slice
0.06
Milk
1 cup-
0.08
tAverage nutrient content as food is served. (Note: 3'/a oz equals approximately 100 g.)
FIGURE 2.T.4
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
Thiamin, Food
TABLE 2.T. 11
Thiamin content of foods, as purchased (mg/100 g)
Cereal Products
Biscuits
Bread, white
Bread, wholemeal
Cakes
Flour, white
Flour, wholemeal
Macaroni
Oatmeal
Rice (highly milled)
Semolina
Dairy Products
Cheese
Milk
Eggs
Fish, white
Herring
Cod roe
0.035-0.060
0.18
0.20
0.085-0.160
0.40
0.28
0.14
0.50
0.08
0.12
0.03
0.04
0.10
0.02-0.08
0.03
1.5
Fruits
Meat
Bacon
Beef
Heart
Kidney
Liver
Mutton
Pork
Sausages (pork)
Veal
Nuts
Vegetables
Peas (green)
Potatoes
Vegetables (other)
Yeast Extracts
0.01-0.05
0.40
0.08
0.60
0.30
0.30
0.15
1.0
0.17
0.10
0.1-1.0
0.32
0.10
0.02-0.10
2.4-3.0
Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the Principles of Nutrition. Edward
Arnold (Publishers), London, England.
Titer Point
Fat or Oil
Fat or Oil
Babassu
Borneo tallow
Cacao butter
Coconut
Corn
Cottonseed
Hempseed
Kapok
Linseed
Mustard (white)
Mustard (black)
Olive
Palm kernel
Palm
Peanut
Rape
Rice bran
22-23
51-53
45-50
20-24
14-20
30-37
14-17
27-32
19-21
8-10
6-8
17-26
20-28
40-47
26-32
11-15
26-28
Safflower
Sesame
Soybean
Sunflower
Teaseed
Tung
Walnut
Butterfat
Lard
Tallow-beef
Tallow mutton
Horse fat
Cod liver
Sardine
Whale
Sperm
Wool fat
15-18
20-25
21-23
16-20
13-18
36-37
14-16
33-38
32-43
40-47
43-48
34-38
18-24
27-28
22-24
8-14
38-40
Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press, Champaign,
Illinois.
Tocopherols
TABLE 2.T.13
Tocopherols in food (mg/100 gm)
Food
No. of
Values Averaged
Walnut,
English
Wheat
Vegetable oils
Coconut
Corn
Cottonseed
Neem
Olive
Palm
Peanut
Rapeseed
Safflower
Sesame
Soybean
Sunflower
Walnut
Wheat germ
Mustard seed
Asparagus
(fresh weight)
Carrots
(fresh weight)
Cucumber
Mango,
flesh, green
Mango,
flesh, ripe
Muskmelon
Tomato
a-T
a-T-3
0-T
0-T-3
2
5
11
1
6
1
3
1
1
5
4
27.4
0.51
0.3 1
0.4
0.6
1.3
0.3
tr
0.7s
0.41
1
9
0.4
1.0
1
8
9
1
4
4
11
5
3
2
14
10
1
3
1
0.05
0.7
9.7
0.5
1.2
1.8
0.3
0.8
0.5
0.2
0.7
tr
0.1 4
0.9
1.3
0.4
0.9
0.48
0.5
0.24
2.57
0.1
7-T
0.91 4
0.05
3.8
1.3
0.3 4
6.6,3
6.4
19.1
9.2
0.314
0.6
15.8
7-T-3
0.2 3
0.56
5-T
5-T-3
0.01 1
tr
0.4
1
0.6
0.04 s
1.3
0.08 1
0.53
1.9
59.5 1
26.0
17.6
0.63
1.8
59.0
7.013
2.1
1.21
24.01
26.49
0.8 3
45.0 1
27.I
5.8
0.05
0.07
0.04
0.01
0.08
0.26
0.27
0.98
10.1
18.2
11.2
38.9
5.1
5.01
2.6
71.0
18.1
25.6
13.0
18.4
38.7
13.6
10.1
48.7
56.3
133.0
14.31
8.6
1.8
0.51
8.4
3.21
60.2
38.7
58.0
31.62
21.4
38.0
17.4
29.0
59.3
5.1
28.61
6.91
1
One value reported.
2
Slover, unpublished data.
3
Average of two values.
4
Average of three values.
5
Average
of four values.
6
Average of six values.
7
Average of seven values.
8
Average of eight values.
9
3
e
ft*
TABLE 2.T.14
Composition of tomato and tomato products, 100 g
Tomato
Fresh Canned
mg
23
93.7
93.6
75.0
21
1.0
0.2
19
0.9
0.1
76
3.4
0.4
4.3
0.4
0.8
6
19
0.5
130
217
900
4.3
0.2
1.1
7
18
0.9
200
227
800
17.1
68.2
0.9
4.1
27
70
3.5
790
888
3.1
0.05
0.03
0.05
0.03
0.7
0.8
17
16
3300
0.20
0.12
3.1
49
1.0
303
11.6
2.2
17.0
85
279
7.8
3934
3518
13100
0.52
0.40
13.5
239
Cocktail
Tomato
Puree
(pulp)
93.0
Catsup
Chili
Sauce
Tomato
Paste
87.0
68.6
68.0
75.0
21
0.7
0.1
39
1.7
0.2
106
2.0
0.4
104
2.5
0.3
82
3.4
0.4
5.0
0.2
1.2
10
18
0.9
200
221
800
8.9
0.4
2.2
13
34
1.7
399
426
25.4
24.8
18.6
0.5
3.6
22
50
0.8
0.7
4.4
20
52
0.8
0.9
2.6
27
70
3.5
38
888
0.05
0.02
0.06
16
1600
0.09
0.05
1.4
33
1042
363
1400
0.09
0.07
1.6
15
1338
370
1400
0.09
0.07
1.6
16
3300
0.20
0.12
3.1
49
0
fto
oo
3a
09
'
3'
p
xi
13
8CO
S"
3
cm
B
I
SP
neral Da
Source: Gould, W.A. (editor) (1974). Composition of tomatoes. In 'Tomato Production, Processing and Quality Evaluation. AVI Publishing
Co., Westport, Connecticut.
3
8 ^1
Comx
Water (%)
93.5
Food energy
22
(calories)
1.1
Protein, gm
0.2
Fat, gm
Carbohydrate:
4.7
total, gm
0.5
fiber, gm
0.5
Ash, gm
13
Calcium, mg
27
Phosphorus, mg
0.5
Iron, mg
3
Sodium, mg
244
Potassium, mg
Vitamin A (I.U.) 900
Thiamine, mg
0.06
Riboflavin, mg
0.04
0.7
Niacin, mg.
Ascorbic acid,
Regular
Tomato Juice
Concentrated Dehydrated
Tomato Grades
TABLE 2.T.15
U.S. standards for grades of tomatoes for processing (3-1-73)
Factor
Category A
Category B
Firmness
Firm
Fairly firm
Fairly firm
Free
Free
Free
Free
Free
Free
Free
Free
Free from
Free from
Free from
Not more than 2
from
from
from
from
from
from
from
from
Category C
Culls
Water soaked, soft,
shriveled, or puffy
over 20% waste
Affected
Tomatoes Classed as
Culls
Tragacanth Species
TABLE 2.T.16
Geographical distribution of tragacanth species
Species
A.
A.
A.
A.
A.
A.
A.
A.
A.
A.
Geographical Distribution
gummifer
kurdicus
brachycalyx
eriostylus
pycnocladus
verus
leiocladus
adscendens
strobiliferus
heratensis
Source: Howes, F. N. Vegetable Gums and Resins. Ronald Press Company, New York.
Transit Temperature
TABLE 2.T.17
Desirable transit temperatures for fruits and vegetables
Product
Apples
Avocados
Most varieties
West Indian varieties
Bananas (green)
Cherries (sweet)
Cranberries
Dates
Grapefruit
Limes
Oranges
Arizona & California
Florida & Texas
Temperature (F)
32-40
45
55
56-60
32
36-40
40-50
50-60
48-50
40-44
32-40
Product
Temperature (F)
Asparagus
32-36
Beans (snap)
Cantaloupe
Celery
Cucumbers
Honeydew melon
Lettuce
Onions (dry)
Peppers (sweet)
Potatoes
Early crop
Late crop
45
35-40
32
45-50
45-50
32
32-40
45-50
50-60
40-50
Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities of Fresh Fruits and Vegetables. Futura
Publishing Co., Mt. Kisco, New York.
1413
No. of
Tasters
or
Tastings
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
60
70
80
90
100
4
5
5
5
6
6
6
7
7
7
8
8
8
9
9
9
9
10
10
10
10
11
11
11
12
12
12
12
13
13
13
13
14
14
14
14
15
15
15
15
15
16
16
16
16
16
19
21
24
26
28
5
6
6
6
7
7
8
8
8
9
9
9
10
10
10
11
11
11
12
12
12
12
13
13
13
14
14
14
14
15
15
15
16
16
16
16
17
17
17
17
18
18
18
18
19
19
21
24
26
29
31
4
4
5
5
5
6
6
6
7
7
7
7
8
8
8
9
9
9
9
10
10
10
10
11
11
11
11
12
12
12
12
13
13
13
13
14
14
14
14
15
15
15
15
15
16
16
18
21
23
25
27
5
5
6
6
7
7
7
8
8
8
9
9
9
10
10
10
10
11
11
11
12
12
12
12
13
13
13
13
14
14
14
15
15
15
15
16
16
16
17
17
17
17
18
18
18
18
21
23
26
28
30
Source: Roessler, E. B., Baker, G. A., and Amerine, M. A. One-tailed and Two-tailed tests in organoleptic
comparisons. Food Res. 21, 117.
Tastings
No. of
Tasters
or
Tastings
7
8
9
10
11
12
13
14
15
16
17
18
19
5
6
6
7
7
8
8
9
9
10
10
10
11
6
7
7
8
8
9
9
10
10
11
11
12
12
7
8
8
9
9
10
10
11
12
12
13
13
14
57
58
59
60
61
62
63
64
65
66
67
68
69
27
27
27
28
28
28
29
29
30
30
30
31
31
29
29
30
30
30
31
31
32
32
32
33
33
34
31
32
32
33
33
33
34
34
35
35
36
36
36
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
11
12
12
13
13
13
14
14
15
15
16
16
16
17
17
13
13
14
14
14
15
15
16
16
17
17
18
18
19
19
14
15
15
16
16
17
17
18
18
19
19
19
20
20
21
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
32
32
32
33
33
34
34
34
35
35
35
36
36
37
37
34
34
35
35
36
36
36
37
37
38
38
38
39
39
40
37
37
38
38
39
39
39
40
40
41
41
41
42
42
43
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
18
18
18
19
19
20
20
21
21
21
22
22
23
23
23
19
20
20
21
21
22
22
22
23
23
24
24
25
25
25
21
22
22
23
23
24
24
25
25
25
26
26
27
27
28
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
37
38
38
39
39
39
40
40
40
41
41
42
42
42
43
40
40
41
41
42
42
42
43
43
44
44
44
45
45
46
43
44
44
44
45
45
46
46
46
47
47
48
48
49
49
50
51
52
53
54
55
56
24
24
25
25
25
26
26
26
26
27
27
27
28
28
28
29
29
29
30
30
31
100
200
300
400
500
43
80
117
152
188
363
709
46
84
122
158
194
372
722
49
89
127
165
202
383
737
1,000
2,000
Source: Roessler, E. B., Warren, J., and Guymon, J. F. Significance in triangular taste tests. Food Res. 13, 503.
Trichinosis
Q9QOOOO
MICROSCOPIC EXAMINATION: 2 S I - 3 0 B
FIGURE 2.T.5
Schematic outline of modified pooled sample trichinosis diagnostic technique
Source: Zimmerman, W. F. (1975). Trichinosis. In Meat Hygiene. J. A. Libby (editor). Lea & Febiger, Philadelphia.
Turkey Composition
TABLE 2.T.20
Nutrient composition of cooked turkey meats
.S
C 4)
ood
al./]
e
S3
o*,
Turkey, roasted and boned
Breast (white meat)
male
female
Leg (dark meat)
male
female
Skin
Edible Viscera
male
female
Smoked Turkey, bones
Breast
Leg
11
ois
u
ure 1
&
'a
U,
'3
S
<
co "eg
33.5
35.0
194
215
5.8
6.1
6.7
8.3
59
56
1.1
1.1
30.8
30.3
17.7
224
230
375
7.3
7.6
21.2
11.2
12.1
33.8
57
56
45
1.0
1.0
1.0
23.5
17.8
200
254
14.3
14.0
20.3
61
61
1.6
1.2
31.0
30.2
207
221
6.7
7.3
9.2
11.1
57
56
2.8
2.8
31.5
25.4
138
168
4.4
6.6
1.3
7.3
66
67
1.0
0.9
8.5
05
ood Coi
1o
TABLE 2.T.21
Varieties of turkeys and their characteristics
Bronze
36
20
Plumage
Beak
Color of
Throat
Wattle
Red, changeable
to bluish
white.
GO
Beard
Black
Shanks &
Toes
Dull black in
young;
smoky pink
in mature
birds.
White Holland
33
18
Pure white.
Light pinkish
horn.
Red, changeable
to pinkish
white.
Deep
black
Pinkish white.
Beltsville
Small, white
23
13
Pure white.
Light pinkish
horn.
Red, changeable
to pinkish
white.
Black
Pinkish white.
Source: Ensminger, M. E. (1969). Animal Science. The Interstate Printers & Publishers, Inc., Danville, Illinois.
Comments
The Broad-breasted
Bronze is a sub
variety.
Of all meat animals,
the Broad-breasted
Bronze most uni
formly produces a
well-fleshed car
cass.
Very similar to
.Bronze; only
white, and slightly
higher in fertility.
Developed by the
USDA. These
small turkeys are
good egg producers
of high hatch
ability.
itioi
Variety
Standard Weights
Adult torn
Adult hen
(lb)
(lb)
en
13
1
w
Icn
1
a
o
D
S3
Unsaponifiable Matter
TABLE 2.U.1
Unsaponifiable content of some fats and oils
Oil or Fat
Babassu
Cacao butter
Castor
Chinese vegetable
tallow
Coconut
Corn
Cottonseed
Hempseed
Kapok
Linseed
Mustard seed
(white)
(black)
Olive
Palm
Palm kernel
Unsaponifiable
Matter
%
Oil or Fat
0.2-0.8
0.2-1.0
<1.0
Peanut
Perilla
Rapeseed
Rice bran
Safflower
Sesame
Soybean
Sunflower
Teaseed
Tung
Lard
Neatsfoot
Tallow (beef)
Tallow (mutton)
Whale
0.5-1.5
<0.5
0.8-2.0
<1.5
<1.5
0.5-1.0
<1.7
0.7-1.5
0.7-1.5
0.7-1.1
0.3-1.0
0.2-0.8
Cod
Shark liver
Unsaponifiable
Matter
%
0.2-0.8
0.6-1.3
0.7-1.3
3.0-5.0
0.3-1.3
0.9-2.3
0.5-1.6
0.3-1.3
<1.5
<1.0
<0.8
<0.8
<1.0
<1.0
1.6-1.9
3.3-4.7
13.0-20.0
Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press, Champaign, Illinois.
1417
1418
Systematic Name
Formula
Source
9-Decenoic
Ci0H18O2
Lauroleic
5-Dodecenoic
Ci2H22O2
9-Dodecenoic
C12H22O2
5 -Tetradecenoic
C 14 H26 O 2
Myristoleic
9-Tetradecenoic
Palmitoleic
("Physetoleic")
9-Hexadecenoic
Petroselinic
6-Octadecenoic
Oleic
9-Octadecenoic
Vaccenic
11-Octadecenoic
C18H34O2
Gadoleic
9-Eicosenoic
C20 H38 O 2
Cetoleic
11-Eicosenoic
11 -Docosenoic
Erucic
13-Docosenoic
Linoleic
Hiragonic
Linolenic
Eleostearic
Arachidonic
Clupanodonic
22
22
Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Publishing Co., Champaign, Illinois.
Braised
Broiled
LIVER
Beef
3- to 4-pound
piece
Sliced
Veal (Calf), sliced
Pork
Whole
(3 to 3y2 pounds)
Sliced
lamb, sliced
Cooked in Liquid
2 to 2y2 hours
20 to 25 minutes
8 to 10 minutes
1 V2 to 2 hours
20 to 25 minutes
8 to 10 minutes
KIDNEY
Beef
Veal (Calf)
Pork
Lamb
10 to 12 minutes
10 to 12 minutes
10 to 12 minutes
HEART
Beef
Whole
Sliced
Veal (Calf)
Whole
Pork
lamb
1 VJ to 2 hours
1 to 1 Vi hours
1 to 1 Yi hours
% to 1 hour
1 to 1 yi hours
% to 1 hour
% to 1 hour
% to 1 hour
3 to 4 hours
1 VJ to 2 hours
3 to 4 hours
2'/2 to 3 hours
2V2 to 3 hours
2'/j to 3 hours
2'/} to 3 hours
2 'A to 3 hours
2 y2 to 3 hours
TONGUE
Beef
Veal (Calf)
Pork ) usually sold
Lamb ^ready-to-serve
TRIPE
Beef
3 to 4 hours
2 to 3 hours
10 to 15 minutes2
20 to 25 minutes
15 to 20 minutes
20 to 25 minutes
15 to 20 minutes
10 to 15 minutes
SWEETBREADS
10 to 15 minutes
BRAINS
1
2
1 to 1 YJ hours
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
1419
Liver
Kidney
55
8
2
176
66
7
876
68
22
248
111
38
50
8
2
130
31
2300
1070
23
27
34
268
59
22
Heart
Brains
Sweetbreads
Tongue
Tripe
55
7
1
51
21
7
2
tr
16
75
40
16
224
22
4
16
21
41
53
6
26
31
52
40
8
2
18
14
33
3
16
16
17
0
42
7
12
17
8
133
0
46
4
9
16
10
307
0
6
4
16
19
10
tr
Percentages are averages of representative values for beef, pork, lamb and veal.
All values are for the cooked variety meats except vitamins B-6 and B-12 which are values for the raw product.
Source: Recipes for Variety Meats. (1974). National Live Stock and Meat Board, Chicago.
2
0
tr
8
6
1421
Kidney
(Beef, veal,
pork, lamb)
Heart
(Beef, veal,
pork, lamb)
Tongue
(Beef, veal,
pork, lamb)
Tripe
(Beef)
Sweetbreads
(Beef, veal,
lamb)
Brains
(Beef, veal,
pork, lamb)
Buying Guide
Servings
AvgWt
Characteristics
Veal, lamb, pork
livers more tender
than beef. Veal and
lamb livers milder
in flavor than pork
and beef.
Veal, lamb and pork
kidneys more
tender than beef.
Also milder in
flavor. Veal and
lamb kidney some
times cut with
chops.
Beef heart is least
tender but all
hearts must be
made tender by
proper cooking.
May be purchased
fresh, pickled,
corned or smoked.
Must be made
tender by proper
cooking. Pork and
lamb usually pur
chased ready-toserve.
Plain and honeycomb,
latter preferred.
Purchased fresh,
pickled or canned.
Often purchased
precooked, requires
further cooking.
Divided into two parts:
heart and throat
sweet breads. Tender
and delicate in flavor.
Very tender and delicate to flavor.
Preparation
1
1
1
1
beef-10 lb
veal-2y 2 lb
pork3 lb
lamb1 lb
/ 4 -l lbfor
four
1
1
1
1
beef-1 lb
veal- 3 / 4 lb
pork-% lb
lamb-Vs lb
4-6
3-4
1-2
%-l
1
1
1
1
beef4 lb
vealV2 lb
pork-y 2 lb
lamb-y 4 lb
10-12
Braise, cook in
liquid, grind for
loaves or patties.
1
1
1
1
beef-3 3 / 4 lb
veallx/2 lb
pork3/4 lb
lamb-% lb
12-16
2-3
2-3
1
3-6
2-4
2-3
Cook in liquid
until tender. Re
move skin, serve
as desired.
Plain7 lb
Honey comb
1% lb
/ 4 -l lb for
four
Precook (unless
purchased
cooked) in water
to make tender.
Then braise, fry
or broil.
%lb
/ 4 -l lbfor
four
%lb
/ 4 -l lbfor
four
Precook in water
to help keep and
make firm.
Broil, fry, braise
or cream.
Precook in water
to help keep and
make firm.
Broil, scramble,
fry or cream.
Source: Recipes for Variety Meats. (1974). National Live Stock and Meat Board, Chicago.
Veal Chart
(Large Pieces)
(Small Pieces)
fcC
Cubed Steak "
@for Stew*
Cutlets
Rolled Cutlets
Loin Chop
Rib Chop
Arm Steak
Blade Steak
CutletsfThin Slices)
Sirloin Chop
Round Steak
- Btais. Panlry
- Brain. Panfry -
Blase. Pantry
Kidney Chop
Arm Roast
Braise Panfry -
Crown Roast
@
Rib Roast
Blade Roast
Xj
Loin Roast
RIB
LOIN
BREAST
SHANK
Breast
Boneless
Sirloin Roast
@
S i r l o i n Roast
Rump Roast
Round Roast
Roast
Roast
SHOULDER
ROUND (LEG)
SIRLOIN
Stuffed Breast
Ground Veal
Patties
Riblets ^ ^
Boneless Riblets
Stuffed Chops
* City Chicken
Choplets
FIGURE 2.V.1
Retail cuts of veal, where they come from and how to cook them
Source: Be a Smarter Shopper... a Better Cook. (1973). National Live Stock and Meat Board, Chicago.
Veal Cuts
TABLE 2.V.4
Wholesale cuts, retail cuts, and their characteristics and cooking methods
WHOLESALE
CUTS
Loin
Rib
Shoulder
Roast; braise
Roast; braise
Round Steak
(Cutlet)
Contains aitch or rump bone, tail bone, and usually a part of leg bone.
Roast; braise
Boneless roll.
Roast; braise
Heel of Round
Hind Shank
Cook in liquid;
Scallops
Rosettes
Braise;
Sirloin Roast
Roast; braise
Sirloin Steak
Braise; panfry
Loin Roast
Corresponds to beef short loin. Contains back bone and three separate
musclesloin eye, tenderloin and flank.
Roast; braise
Loin Chop
Braise; panfry
Kidney Chop
Cut to contain cross section of kidney. Made from rib end of loin.
Braise; panfry
Rib Roast
Roast
Roast
Rib Chop
Contains rib bone and rib eye, except chops cut between ribs have no
rib bone.
Braise; panfry
Blade Roast
Includes that section of the shoulder which contains the blade bone.
Roast; braise
Contains blade bone and rib bone except chops cut between ribs have no
rib bone.
Braise; panfry
Includes arm section of shoulder. Contains arm bone and cross sections
of 3 to 5 ribs.
Roast; braise
(Chop)
braise
panfry
Crown Roast
Braise; panfry
Boneless roll.
Roast; braise
City Chicken
Braise
Breast
Corresponds to short plate and brisket of beef. Thin, flat cut containing rib
ends and breast bone.
Roast; braise
Rolled Breast
Roast;
Riblets
Stew Meat
Small bone-in or boneless pieces of meat. Also made from the shoulder,
shank and leg.
Fore Shank
Ground veal molded into shape of chicken legs with wooden skewer to
represent leg bone.
Braise; panfry
Arm Steak
(Chop)
Ground
Veal
Lower half of leg. Hock and part of shank bone usually removed.
Roast; braise
Arm Roast
Fore Shank
COOKING METHODS
Center Cut of Leg (Round) Leg with rump and shank off.
Blade Steak
Breast
CHARACTERISTICS
RETAIL CUTS
braise
{Continued)
Veal Cuts
(Continued)
RETAIL CUTS
Round or oval in shape with small round bone. One large muscle, three
smaller ones.
Braise
Short Loin
Not so tender as top round. Distinguished from top round by having tun
muscles.
Triangular cut; roast may contain kneecap. Steaks are boneless.
Triangular in shape; contains portions of aitch (rump) bone and tail bone.
Knuckle end of leg (round) bone usually removed.
Rolled Rump
Boneless roll.
Heel of Round
Sirloin Steak
Contains portions of back bone and hip bone. Wide variation in bone and
muscle structure of the various steaks.
Broil; panbroil;
Lies next to the porterhouse. Contains pin bone which is the forward end
of hip bone.
Broil; panbroil;
panjry
Broil; panbroil;
panjry
Porterhouse Steak
Largest steak in short loin. Loin strip and tenderloin muscles. T-shaped
bone. Tenderloin larger in porterhouse than in other short loin steaks.
Broil; panbroil;
panjry
T-Bone Steak
Broil; panbroil;
panjry
Rib
Square-Cut
Chuck
Ground Beef
panbroil;
Braise
Braise
Contains two or more ribs from which short ribs and chine bone have
been removed. Comparable to rib roast served in restaurants.
Roast
Short Ribs
Boneless roll. Outer cover of roll consists largely of thin plate meat
wrapped around rib eye.
Contains rib eye and may contain rib bone.
Cut from ends of ribs; layers of lean and fat.
Roast
Broil; panbroil; pan fry
Braise; cook in liquid
Braise; cook in liquid
Rolled Plate
When rolled the absence of the rib eye distinguishes this cut from the
rolled rib.
Short Ribs
Has a round bone and cross sections of 3-5 ribs. A small round muscle
near the round bone is surrounded by connective tissue.
Braise
Pot-roast contains portions of rib and blade bones. Steaks cut between ribs
will not contain rib bone.
Braise
Boneless Chuck
Any part of the square-cut chuck (except the neck) from which the
bones have been removed.
Any part of the neck without the neck bone.
A rectangular piece cut across 2 or 3 chuck ribs.
Fore Shank
panfry
Roast; broil;
panjry
Boneless Neck
Brisket
Broil; panbroil;
Flank Steak
Rib Steak
Short
Plate
panfry
(porterhouse and
Tenderloin Roast or Steak Boneless tapering muscle. Most tender cut beef.
Flank
Braise
Braise; roast; broil;
panbroil; pan fry
Standing Rump
Hind Shank
Sirloin
COOKING METHODS
CHARACTERISTICS
Braise
Braise; cook in liquid
Braise
Brisket
Layers of lean and fat. Presence of breast bone sure indication that cut is
from the brisket.
BonelesE Brisket
Shank Knuckle
Shank Cross-Cuts
Source: Meat Manual, 6th Edition. National Live Stock and Meat Board, Chicago.
DESCRIPTION OF CUT
RETAIL CUTS
VEAIJ SPECIALTIES
LEG
|
|
Roasts, cutlets
veal birds
1
i
i
Brains
Cream, scramble.
fry
RUMP
i
1
Roast
|
I
i
Heart
Braise, cook in
water
LOIN
|
|
Chops, roasts,
kidney chops
1
1
I
Kidney
Broil, meat pie, fay.
cook in water
RIB
Excellent quality
i
|
1
|
|
Liver
Fry, broil, braise, roast
whole or as loaf
BREAST
1
|
1
|
|
SHOULDER
i
|
|
i
i
|
Sweetbreads
Cream, braise, broil,
fry
SHANK
i
|
Pressed veal.
stock, stews.
FLANK
i
i
Stews, pressed
veal
Source: Meat Buying Manual. National Live Stock and Meat Board, Chicago.
Veal Roasting
TABLE 2.V.6
Roasting times for veal
Cut
Oven
Tempera
ture
300 F.
170 F.
25
3 to iy2 hours
300 F.
170 F.
22
6 hours
23
300 F.
170 F.
18 to 20
7 to iy2 hours
4l/ 2 to 5
300 F.
170 F.
30 to 35
21/2 to 3 hours
300 F.
170 F.
30 to 35
Approx.
Wt . of
Single
Roast
No. of
Roasts
in Oven
Leg
Leg
Loin
Rack (4 to 6 ribs)
7 to 8
16
Minutes
per Pound
Based on
One Roast
Approximate
Total Time
pounds
pounds
Leg
Minutes
per
Pound
Based
on Total
Wt . of
Roasts
in Oven
Interior
Tempera
ture of
Roast
When
Removed
from
Oven
Approx.
Total
Wt. of
Roasts
in Oven
21/2 to 3
Shoulder
300 F.
170 F.
25
3 hours
Shoulder
12 to 13
300 F.
170 F.
25
5 to 5V2 hours
Cushion shoulder
(with stuffing)
9 to 10
300 F.
170 F.
30 to 35
5 to 5I/2 hours
300 F.
170 F.
300 F.
170 F.
300 F.
170 F.
Cushion shoulder
(with stuffing)
Rolled shoulder
3
5
Rolled shoulder
Rolled shoulder
Round (rump and
shank off)
24
20
1 y2 hours
10 to 12
14
9 to 10
300 F.
170 F.
35 to 40
20
300 F.
170 F.
20
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.
4 to 5 hours
314 t 0 4 hours
40 to 45
5 hours
6 to 7 hours
6I/2 hours
" - H O C K BONES
AITCH (RUMP) BONE.
HIND SHANK BONE
PELVIC BONE.,
HIP BONE-
--STIFLF JOINT
"-KNEECAP
' L E G (ROUND) BONE
ft
GO
O
O
a
a
RIB CARTILAGES
BLADEBONE
CARTILAGE ~
BLADEBONE-
3
O
w>
i
(6
RIDGEol
BLADEBONE
NECK BONE
ATLAS
O
FIGURE 2.V.2
Veal wholesale cuts (left); location, structure, and names of carcass bones (right)
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.
2.
Vegetable Boiling
TABLE 2.V.7
Boiling guide for fresh vegetables
Vegetable
Approximate amount
as purchased for
six servings)
(about V2 cup each)
Minutes
Pounds
Asparagus
10
Beans, lima
25
Beans, snap (green or wax).. 13
Beets
38
Broccoli
Brussels sprouts
Cabbage
Carrots
to
to
to
to
13 (whole)
2%
27
2% in pods
15 (1-inch pieces) 1
41 (whole)
2 Ms with tops or
1V2 without tops
9 to 12 (heavy stalk, split)- 2
15 to 17
1%
6 to 8 (shredded)
ltt
10 to 13 (wedges)
\Vz
20 to 22 (whole)
)
10 i.
Cauliflower
Celery
;
Collards
Corn
Kale
Okra
Onions, mature
Parsnips
Peas
Potatoes
Spinach
Squash, acorn
Squash, butternut
Squash, yellow crookneck .._
Squash, zucchini
Sweetpotatoes
Tomatoes
Turnips
on / l-
J-
J\
} 1% Without tops
18 to 20 (sliced or diced) )
8 to 12 (separated)
20 to 24 (whole)
15 to 19 (cut-up)
1%
15 to 20 ._
1% untrimmed
cob)kernel)
65 to
to 78 (on
(whole
j3 i n h u s k s
15 to 20
1% untrimmed
12 to 14
IV*
11 to 15 (whole)
10 to 14 (quartered)
J 1%
20 to 40 (whole)
8 to 15 (quartered)
10 to 14
3 in pods
25 to 29 (whole, medium)
1A
15 to 17 (quartered)
j
8 to 12
1% prepackaged
18 to 20 (quartered)
J
16 to 18 (cubed)
j ^
11 to 13 (sliced)
13 to 15 (sliced) _
28 to 35 (whole)
2
7 to 15 (cut-up)
IV*
30 to 38 (whole)
10 to 12 (cut-up)
J 1% wlthout
Source: USDA (1980). Vegetables in family meals. USDA Home and Garden Bull. 105.
TABLE 2.V.8
Nutritive values of the edible part of vegetables and vegetable products
I D M I H I (-1 dtnoti lack of raliabli d t u for conititiMnt M i a n d to b p m n t in mttMirabta amount)
NUTRIENTS IN INDICATED OUANTITV
Salurated
(lottl)
Carbohydrate
Calcii
leic
s*
Trace
Trace
30
40
73
115
0.9
2.2
265
396
1,310
1,530
0.23
.25
4 spears
4 spears-4 spears
. 60
-- 60
80
Trace
Trace
Trace
2
2
3
13
13
15
30
40
42
.4
.7
1.5
no
143
133
540
470
640
.10
.10
.05
Trace
Trace
32
40
34
63
153
227
2.9
4.7
724
709
390
400
63
46
.8
189
8
8
7
54
49
61
43
39
34
.9
1.2
2.0
1 cup
1 cup
170
180
1 cup
125
1 cup
1 cup
1 cup
135
130
- 135
1 cup
1 cup
1 cup
1 cup
1 cup-
170
210
92
92
92
35
35
30
10
13
38
41
.li
.08
.08
.8
.7
.6
16
16
12
.12
.16
.09
.09
1.7
2.2
29
22
680
.09
.11
.6
15
205
177
128
780
690
630
.09
.08
.04
.12
.10
.07
.5
.4
.4
2
2
2
Trace
Trace
Trace
63
46
.8
189
290
.09
.11
.6
16
2
2
Trace
Trace
8
7
47
61
42
34
.9
2.0
221
128
140
140
.09
.04
.11
.07
.5
.4
125
135
135
2.0
1.8
:%
- - 105
--- 125
89
91
35
35
4
4
Trace
Trace
7
7
20
21
67
60
1.4
1.1
234
195
20
30
.14
.11
.14
.13
.8
.9
20
100
170
91
91
30
55
1
2
Trace
Trace
7
12
14
24
23
39
.5
.9
208
354
20
30
.03
.05
.04
.07
.3
.5
10
1 cup
1 cup
1 cup
160
170
,. 145
89
89
94
60
65
25
2
2
2
Trace
Trace
Trace
14
15
5
30
32
144
29
31
36
1.1
1.2
2.8
267
284
481
30
30
7.400
.02
.02
.10
.05
.05
.22
.2
.2
.4
22
1 cup
1 cup
. 165
....... 170
72
66
180
220
13
15
30
40
40
43
241
286
3.5
4.8
625
573
580
290
.50
.68
.18
.19
2.3
2.4
28
15
1 stalk
1 cup-
180
155
91
91
45
40
6
5
1
Trace
8
7
158
136
112
96
1.4
1.2
481
414
4,500
3.880
.16
.14
.36
.31
1.4
1.2
162
140
30
185
91
92
10
50
1
5
Trace
1
1
9
12
100
17
104
.2
1.3
66
392
570
4.810
.02
.11
.03
.22
.2
.9
22
105
155
88
55
10
50
112
1.7
423
810
.12
.22
1.2
135
155
89
50
Trace
10
33
95
1.2
457
880
.12
.16
.9
126
2 beets
1 cup
1 stalk
1 cup
1 cup
1 cup
{Continued)
145
- 180
rtl
1 cup
1 cup
mposi ition,
Asparagus, green:
Cooked, drained:
lengths:
From raw
From frozen
Spears, 1/2-in diam. at base:
From raw
From frozen
Canned, spears, 1/2-in diam. at
base.
Beans:
cooked, drained:
Green:
Cooked, drained:
From frozen:
Cuts
French style
Canned, drained solids
(cuts).
Yellow or wax:
Cooked, drained:
Raw
Cooked, drained
Beets:
From raw
From frozen
Broccoli, cooked, drained:
From raw:
From frozen
*
umaturaad
Oleic
Lino-
5
Ii
CO
Cabbage:
Cannon varieties:
Raw:
Coarsely shredded or slicedFinely shredded or chopped-Cooked, drained
Red. raw, coarsely shredded or
sliced.
Savoy, raw, coarsely shredded or
sliced.
Cabbage, celery (also called
pe-tsai or wongbok), raw, 1-in
pieces.
Cabbage, white mustard (also
called bokchoy or pakchoy),
cooked, drained.
Carrots:
Raw, without crowns and tips,
scraped:
Whole, 7 1/2 by 1 1/8 in, or
strips, 2 1/2 to 3 1n long.
Grated
Cooked (crosswise cuts), drained
Canned:
Sliced, drained solids
Strained or junior (baby food)
Cauliflower:
Raw, chopped
Cooked, drained:
From raw (flower buds)
From frozen (flowerets)
Celery, Pascal type, raw:
Stalk, large outer, 8 by 1 1/2
in, at root end.
Pieces, diced
Collards, cooked, drained:
From raw (leaves without stems)From frozen (chopped)
Corn, sweet:
Cooked, drained:
From raw, ear 5 by 1 3/4 i n
From frozen:
Ear, 5 In long
Kernels
Canned:
Cream style
Whole kernel:
Vacuum pack
Wet pack, drained solids
Cowpeas. See Biackeye peas.
(Items 585-586).
Cucumber slices, 1/8 in thick
(large, 2 l/8-1n diam.; small,
1 3/4-1n diam.):
With peel
Without peel
1
1
1
1
Satu
rated
cup
cup
cup
cup
70
90
145
70
15
20
30
20
1
1
2
1
1 cup
70
15
1 cup
75
10
I M riW
LinoCHeic
Carbo
hydrate
Vitamin
A value
Calciurn
Phov
phoru
Milli
grams
Milli
grans
90
120
190
30
0.04
.05
.06
.06
Milli
grams
0.04
.05
.06
.04
Ascorbic
acid
With
grams
Millf
grams
0.3
.4
.4
.6
Trace
.6
188
140
.04
.06
.2
Trace
.5
190
110
.04
.03
.5
364
5,270
Trace
Trace
1 cup
1 oz (1 3/4 to 2 tbsp)1 cup
155
28
45
1
10 Trace
Trace
Trace
1 cup
1 cup
125
180
3
3
Trace
Trace
5 Trace
Trace
11
11
GO
252
56
1.0
246
7,930
41
51
40
48
.8
.9
375
344
12,100
16,280
.07
.08
.06
.08
.7
.8
9
9
23,250
3,690
.03
.01
.05
.01
.6
.1
3
1
163
210
236
188
0.02
.3
.4
.3
Trace
Trace
Trace
Trace
1 cup
1 cup
1 cup
Milii
gramt
Milligrams
Njacin
10
2
47
7
34
6
1.1
.1
186
51
29
64
1.3
339
70
.13
.12
.8
90
5
6
26
31
53
68
.9
.9
258
373
80
50
.11
.07
.10
.09
.8
.7
69
74
1 stalk
40
16
11
.1
136
110
.01
.01
.1
1 cup
120
47
34
.4
409
320
.04
.04
.4
11
1 cup
1 cup
190
170
10
10
357
299
99
87
1.5
1.7
498
401
14,820
11,560
.21
.10
.38
.24
2.3
1.0
144
56
1 ear"1 cup
229
165
27
31
4
5
121
120
1.0
1.3
291
304
440
580
.18
.15
.10
.10
2.1
2.5
9
8
120
130
51
143
1.5
248
62
840
.08
.13
2.6
13
43
33
6
8
153
81
1.1
.8
204
160
62
740
62
580
.06
.05
.13
.08
2.3
1.5
11
7
Trace
Trace
1
1
7
5
8
5
.3
0 .1
45
45
70
Trace
01
0. 01
.01
0.01
.1
0.1
3
3
1
Trace
7
2
147
41
44
27
1 .9
.9
244
147
12.290
1.650
14
04
.17
.07
.3
19
5
1 cup
1 cup
1 cup
210
165
28
28
175
140
5 Trace
5 Trace
105
50
62
"Weight includes cob. Without cob, weight is 77 g for item 612, 126 g for item 613.
"Based on yellow varieties. For white varieties, value 1s trace.
(Continued)
TABLE2.V.8 (Continued)
(Oethei | | dtnott lack of rallaMa data lor a conitlRMftt ballmd to ba praiant In maaMiraHa
NUTRIENT* IN IMDICATIO QOANTITV
Mature:
Raw:
ChoppedSliced
Cooked (whole or sliced),
drained.
Peas, green:
Canned:
Whole, drained solids
Strained (baby food)
Frozen, cooked, drained
Peppers, hot, red, without seeds,
dried (ground chill powder,
added seasonings).
Raw
Cooked, boiled, drained
Potatoes, cooked:
In long:
Water
1 cup
1 cup
1 head"
1 outer or 2 Inner or 3
heart leaves.
1
1
1
1
head"
wedge
cup
cup
1 cup1 cup-
Food
energy
110
88
45
130
91
40
220
15
95
95
25
Trace
2
Trace
Trace
Trace
567
135
55
55
96
96
96
94
70
140
70
5
1
20
1 Trace
5 Trace Trace
10
1 Trace
20
30
10 pods
Protein
170
115
210
Oeic
UMMUI M
Lino
leic
Crams
Crams
Grams
2 Trace
Crams
Milligrams
Phosphorus
Iron
Mill,
Milli-
4
155
85 Trace
82 100
1
1
1
1
170
28
160
2
77
86
82
9
Vitamin
Milli
grams
Thiamin
Ribo-
Niacin
Ascorbic
Mtlltgrams
Milligrams
Milligrams
A value
Milli
grams
1.8
243
9,130
.11
.20
1.8
102
157
62
1.3
251
10,660
.08
.20
.9
49
4
Trace
57
5
42
4
3.3
.3
430
40
1.580
150
.10
.01
.5
.10
.01 Trace
13
1
16
4
2
2
108
27
11
37
118
30
12
14
2.7
.7
.3
.8
943
236
96
145
1,780
450
180
1.050
.32
.08
.03
.03
.32
.08
.03
.04
1.6
.4
.2
.2
32
8
3
10
4
193
81
45
.6
2.5
290
308
Trace
8.120
.07
.11
.32
.20
2.9
.8
2
67
.07
.05
.06
3 Trace
2 Trace
3 Trace
1 tbsp
1 cup
Potassium
64
Calcium
206
_ _
Carbohydrate
2 Trace
3
1
15 Trace Trace
cup
oz (1 3/4 to 2 tbsp)
cup
tsp
Saturated
(total)
111
Foods, approximate r
(edible pan unleu foe
267
181
231
"Trace
"Trace
"Trace
.05
.03
.06
25
587
300
50
Trace
.11
.01 Trace
.12
.2
163
28
216
:0
1,170
140
960
1,300
.15
.02
.43
Trace
.10 1.4
14
.03 .3
3
.14 2.7
21
.02 .2 Trace
.3
.2
.4
17
12
15
150
8
1
15
1 Trace
110
8 Trace
5 Trace Trace
29
3
19
1
44
3
30
5
129
18
138
4
3.2
.3
3.0
.3
5"
I
o
S.
5*
OD
15
15
1 pod
1 pod
1 Trace
1 Trace
4 Trace
1 potato-
156
1 potato
1 potato
137
135
50
50
155
45
53
56
1 cup-
210
83
23
20
105
90
3 Trace
135
110
345
2
2
3
1.7
1.1
4.6
135
4
3
3 Trace
7
7
16
12
.5
.4
157
109
310
310
.06
.05
.06
.05
.4
.4
94
70
3.3
2.1
9.0
.4 Trace
8
5
28
27
50
56
43
7R
556
385
Trace
Trace
427
326
439
Trace
Trace
Trace
.05 2.0
.05 1.6
.07
.07
.11
.04 1.6
.01 1.3
.03 1.6
11
11
12
.11
21
2.1
(Continued)
00
CO
Carbo
hydrate
Satu
rated "
Calci
Phos
phorus
MM
Milli-
doial)
Cram,
Potatoes, cooked-Continued
Hashed, prepared from-Continued
Raw-Continued
Milk and butter added
Dehydrated flakes (without
milk), water, milk, butter,
and salt added.
Potato chips, 1 3/4 by 2 1/2 In
oval cross section.
Potato salad, made with cooked
salad dressing.
Pumpkin, canned
Radishes, raw (prepackaged) stem
ends, rootlets cut off.
Sauerkraut, canned, solids and
liquid.
Southern peas. See Blackeye peas
(Items 585-586).
Spinach:
Raw, chopped
Cooked, drained:
From raw
From frozen:
Chopped
Leaf
Canned, drained solids
Squash, cooked:
Summer (all varieties), diced,
drained.
Winter (all varieties), baked,
mashed.
Sweetpotatoes:
Cooked (raw, 5 by 2 in; about
2 1/2 per lb):
Baked in skin, peeled
Boiled in skin, peeled
1 cup
1 cup
210
210
195
195
5 6
3-6
2.3
2.1
0.2
.2
101
99
0.8
.6
525
601
360
270
20
115
2.1
1.4
4.0
28
.4
226
Trace
.04
.01
1.0
1 cup
250
250
2.0
2.7
1.3
160
1.5
798
350
.20
.18
2.8
1 cup
4 radishes
245
18
1.0
.2
588
58
15,680
Trace
.07
.01
.12
.01
1.5
.1
09
1 cup
235
10 chips
Trace Trace
2 Trace
0.17 0.11
.08
.08
2.1
1.9
1 cup
55
91
15
2 Trace
51
28
1.7
259
4,460
.06
.11
.3
1 cup
180
92
40
167
68
4.0
583
14,580
.13
.25
.9
50
1 cup
1 cup
1 cup
205
190
205
92
92
91
45
45
50
6
6
6
1
1
1
8
7
7
232
200
242
90
84
53
4.3
4.8
5.3
683
688
513
16,200
15,390
16,400
.14
.15
.04
.31
.27
.25
.8
1.0
.6
39
53
29
1 cup
210
96
30
2 Trace
53
53
.8
296
820
.11
.17
1.7
21
1 cup
205
81
130
32
57
98
1.6
945
8,610
.10
.27
1.4
27
1 potato
1 potato
1 piece
114
151
105
160
170
175
37
46
1.0
342
9,230
.8
48
39
1.1
.9
367
200
11,940
6.620
.10
.14
.06
.08
40
36
66
71
45
.09
.04
.9
.4
25
26
11
255
40
275
45
S
1
1 Trace
63
10
64
10
105
16
2.0
.3
510
80
19,890
3,120
.13
.02
.10
.02
1.5
.2
36
6
16
33
.6
300
1,110
2 Trace
5
1
Trace Trace
10
69
4
"14
60
3
46
137
8
1.2
2.2
.1
523
991
54
2,170
3.820
210
12
25
01
.07
.19
.01
1.7
4.4
.2
41
41
2
2.2
1.6
.6
552
413
291
1,940
1.460
Trace
12
09
06
.07
.05
.08
1.9
1.5
.5
39
29
34
1.5
2.6
2.4
246
348
8,270
11,390
9,010
15
08
22
.33
.15
.13
.7
.7
2.0
68
31
15
1 cup
1 piece
1 tomato"
135
1 cup
1 cup
1 tbsp
241
273
15
94
69
69
50
290
15
1 cup
1 glass
1 cup
243
182
155
94
94
94
45
35
35
1 cup
1 cup
1 cup
145
165
182
94
93
83
30
40
115
Trace
2 Trace
1 Trace
3 Trace
4 Trace
1
6
5
6
24
252
195
46
49
64
115
"Weight includes refuse of outer leaves and core. Without these parts, weight Is 163 g.
"Weight Includes core. Without core, weight is 539 g.
"Value based on white-fleshed varieties. For ye I low-fleshed varieties, value 1n International Units (I.U.) is 70 for item 633, 50 for item 634, and 80 for item 635.
"Weight includes cores and stem ends. Without these parts, weight ts 123 g.
"Based on year-round average. For tomatoes marketed from November through Hay, value is about 12 mg; from June through October, 32 mg.
"Applies to product without calcium salts added. Value for products with calcium salts added may be JS much as 63 mg for whole tomatoes, 241 rrg for cut forms.
Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.
09
8
a
28
"28
5*
09
9
a
TABLE 2.V.9
Composition of the edible portion (EP) and refuse in fresh vegetables as
purchased (AP)
Carbohydrate
Total
Protein Fat (by dif.) Fiber
(Percent of edible portion)
Refuse
in A.P.
0.6
20
9.5
1.0
1.0
42
0.1
16.5
0.8
1.2
70
30
1.8
2.1
1.4
1.6
0.2
0.8
0.2
0.4
9.4
12.7
9.0
17.6
1.2
0.8
1.7
0.8
1.0
0.6
1.0
43
61
40
75
53
10
7
35
93.7
1.1
0.1
4.2
0.7
0.9
20
93.7
1.1
0.1
4.2
0.7
0.9
20
93.8
1.1
0.3
4.2
87.6
1.8
0.1
80
2.2
87.8
83.4
88.8
79.4
79.0
3.2
0.6
16.4
Notes
3
Refuse: A.P. without tops1
26
44
I
els'
8.
^
L ^
O
0
1.8
0.8
77
23
siti
Water
Foo.
0.6
tion
Ash
Calories
(per 100 g)
91.3
1.1
0.1
6.8
1.1
0.7
80
92.9
77.3
2.1
7.1
0.2
0.4
4.1
14.0
0.8
2.7
0.7
1.2
21
71
33
68
66.3
7.5
0.9
23.6
1.4
1.7
110
61
89.1
89.8
2.4
2.1
0.2
0.5
7.6
6.5
1.5
1.5
0.7
2.1
35
29
9
(20)
85.7
4.3
0.3
8.7
1.3
1.0
44
42
84.8
4.7
0.5
8.7
1.2
1.3
47
24
95
1.4
0.1
2.6
0.6
0.9
14
21
91.8
88.6
91.4
1.6
1.1
1.9
0.1
0.2
0.3
5.7
9.1
4.3
1.0
1.0
0.7
0.8
1.0
2.1
25
40
22
31
8
(20)
93.1
1.7
0.2
4.1
0.9
0.9
20
85.7
2.7
0.7
8.9
1.8
2.0
44
38
(10)
{Continued)
a
O
3
n
CO
09
09
Ash
Calories
(per 100 g)
Notes
(%)
89.5
85.9
94.8
2.7
3.9
1.3
0.3
0.6
0.2
6.1
7.8
2.8
2.2
1.3
0.6
1.4
1.8
0.9
31
42
15
10
37
31
92.2
75.0
84.9
2.2
6.7
3.4
0.3
0.4
0.2
4.1
17.0
10.6
0.8
0.2
1.2
1.2
0.9
0.9
23
80
48
17
56
(9)
92.8
89.5
91.2
92.1
1.2
1.5
1.4
2.2
0.2
0.3
0.3
0.3
5.3
8.0
6.5
3.9
1.4
1.5
1.4
0.7
0.5
0.7
0.6
1.5
24
36
29
22
18
18
18
19
89.3
3.1
0.4
5.4
1.2
1.8
30
25
83.7
0.2
11.8
1.9
1.3
51
53
91.5
93.3
95.6
92.7
2.4
1.1
0.8
1.2
0.2
0.2
0.1
0.2
5.0
4.3
3.0
5.4
1.0
0.9
0.6
0.9
0.9
1.1
0.5
0.5
25
20
13
24
47
38
28
18
90.5
73.9
2.1
3.4
0.2
1.2
6.2
1.1
1.0
1.0
0.7
29
92
48
62
20.7
-I
I Includes chilies
J
89.9
1.3
0.3
7.7
1.2
0.8
33
32
95
0.8
0.1
3.5
0.6
0.6
15
17
91.3
1.8
0.2
5.8
1.0
0.9
27
21
Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations, Rome.
00
*.
(^
*d
GB
&
GO
*
<^*
perti
Water
^"
Refuse
in A.P.
>POOj
Carbohydrate
Total
Protein Fat (by dif.)i Fiber
(Percent of edible portion)
S*
;
3
EL
d
8.
as
Vegetable
In Open Kettle
After Water
Returns to
Boiling Point
Vegetable
Min
Min
Asparagus, cuts and tips
Asparagus, spears
Beans, green, cut
Beans, green, Frenched
Beans, lima, Fordhook
Beans, lima, bush
Beans, wax, cut
Beets, whole
Beets, cubed or sliced
Beet greens
Broccoli, chopped
Broccoli
Brussels sprouts
Carrots
Cauliflower
Corn, kernel
Corn on the cob
(defrost completely)
5-8
8-10
12-15
8-10
12-16
16-20
12-15
18-20
Heat to serve
10-12
4-6
5-7
5-7
5-10
5-8
3-4
3-4
In Open Kettle
After Water
Returns to
Boiling Point
Kale
Kohlrabi
Mixed vegetables
Mushrooms (sautedo
not cook in water)
Mustard greens
Okra
Peas
Peas and carrots
Rhubarb
Spinach, chopped
Spinach
Succotash
Squash, summer
Squash, winter
Swiss chard
Turnips
Turnip greens
20-25
8-10
15-20
10-15
12-15
10-20
6-8
5-10
10-12
3-4
4-6
8-10
10-12
Heat to serve
8-10
8-10
15-20
This information is based on retail size cartons and the approximate cooking times may vary with the
maturity, size, and quality of the product.
Source: Tressler, D. K., and Evers, C. F. The Freezing Preservation of Foods, 3rd Edition, Vol. 1. AVI
Publishing Co., Westport, Connecticut.
FRESH, A S PURCHASED
OR PICKED
FROZEN
Asparagus
15 to 22 pt.
1 Pt-
12 to 16 pt.
1 Pt.
Beans, snap,
wax
30 to 45 pt.
1 Pt.
Beet greens
15 1b.
1 tO 1 1/2 Ib.
10 to 15 pt.
1 Pt.
35 to 42 pt.
1 Pt.
Broccoli
24 pt.
1 Pt.
Brussels sprouts
4 quart boxes
1 Ib.
6 pt.
1 Pt.
32 to 40 pt.
1 Pt.
Cauliflower
2 medium heads
11/3 Ib.
3pt.
1 Pt.
Chard
8 to 12 pt.
1 Pt.
Co Hards
8 to 12 pt.
1 Pt.
14 to 17 pt.
1 Pt.
Kale
12 to 18 pt.
1 Pt.
Mustard greens
8 to 12 pt.
1 pt.
Peas
12 to 15 pt.
1 Pt.
Peppers, sweet
% Ib. (3 peppers)
1 Pt.
Pumpkin
3 Ib.
2pt.
Spinach
12 to 18 pt.
1 pt.
Squash, summer
32 to 40 pt.
1 Pt.
Squash, winter
3 Ib.
2pt.
Sweetpotatoes
%lb.
1 Pt.
green, and
Source: USDA (1976). Home freezing of fruits and vegetables. USDA Home and
Garden Bull. 10.
Vegetables
Asparagus
Beans, snap bush
Beans, snap pole
Beans, Lima bush
Beans, Lima pole
Beets
Broccoli
Brussels sprouts
Cabbage
Cabbage, Chinese
Carrots
Cauliflower
Celeriac
Celery
Chard, Swiss
Collards and kale
Corn, sweet
Cucumbers
Eggplant
Garlic (cloves)
Kohlrabi
Lettuce, head
Lettuce, leaf
Muskmelon (cantaloupe)
Mustard
Okra
Onions
Onions (seed)
Parsley
Parsnips
Peas, English
Peas, southern
Peppers
Potatoes, Irish
Potatoes, sweet
Pumpkins
Radishes
Salsify
Soybeans
Spinach
Squash, summer
Squash, winter
Tomatoes
Turnip greens
Turnip, roots
Watermelon
Plants or
seed per
100 feet
66 plants or 1 oz.
Vi lb.
Vi lb.
Vi lb.
Vi lb.
1 oz.
* 40-50 pi. or Vi oz.
* 50-60 pi. or Vi oz.
* 50-60 pi. or Vi oz.
* 60-70 pi. or Vi oz.
Vi oz.
* 50-60 pi. or Vi oz.
200 pi.
200 pi.
2 oz.
Vi oz.
3-4 oz.
Vi oz.
Vi oz.
1 lb.
Vi oz.
Vi oz.
Vi oz.
* 50 pi. or Vi oz.
Vi oz.
2 oz.
400-600 plants or sets
1 oz.
VA OZ.
Vi oz.
1 lb.
Vi lb.
Vs OZ.
6-10 lb. of seed tubers
75-100 pi.
Vi oz.
1 oz.
Vi oz.
1 lb.
1 oz.
1 oz.
Vi oz.
50 pi. or Vs oz.
Vi oz.
Vi oz.
1 oz.
Spacing
(Inches)
Rows
Plants
36-48
24-36
36-48
30-36
36-48
15-24
24-36
24-36
24-36
18-30
15-24
24-36
18-24
30-36
18-30
18-36
24-36
48-72
24-36
15-24
15-24
18-24
15-18
60-96
15-24
36-42
15-24
15-24
15-24
18-30
18-36
24-36
24-36
30-36
36-48
60-96
14-24
15-18
24-30
14-24
36-60
60-96
24-48
14-24
14-24
72-96
18
3-4
4-6
3-4
12-18
2
14-24
14-24
14-24
8-12
2
14-24
Number
days ready
for use
(2 years)
45-60
60-70
65-80
75-85
50-60
60-80
90-100
60-90
65-70
70-80
70-90
4-8
120
125
45-55
50-80
70-90
50-70
80-90
140-150
55-75
70-75
40-50
85-100
30-40
55-65
80-120
90-120
70-90
120-170
55-90
60-70
60-90
75-100
100-130
75-100
25-40
8-16
12-18
24-48
18-24
2-4
4-6
6-10
2-3
24-36
6-12
12-24
3-4
3-4
6-8
3-4
1
4-6
18-24
10-15
12-16
36-48
1
3-4
2
3-1
18-36
24-48
18-36
2-3
2-3
36-72
150
120
40-60
50-60
85-100
70-90
30
30-60
80-100
* Transplants
Source: USDA (1977). Growing your own vegetables. USDA Agricultural Information Bull.
409.
Depth to plant
(inches)
Between rows
(inches)
In the row
(inches)
6-8
VA-VZ
V4-V2
V4-V2
VA-VI
V4-V2
Vi-%
VA-VX
Vs
%-%
%
V4-V2
VA~VI
V4-V2
1%
V4-V2
V4-V2
%
VA
VA
VA-Vl
y2
1-2
VA
V2
1-2
4
%
1
/4- 1 /2
V4-V2
36-60
15-24
24-36
24-36
24-36
18-30
15-30
24-36
18-36
18-36
15-24
24-36
15-30
18-36
18-24
18-36
18-36
12-30
18-30
12-18
18-24
15-24
15-24
15-24
15-24
18-30
8-24
30-36
12-24
36-48
18-30
12-24
18-30
12-18
2-3
12-18
18-24
12-18
8-12
2-3
18-24
4-6
6-8
6-8
18-24
2-3
12
3
8-12
4-6
2-3
12
4-6
3-4
3-4
3-4
3-4
6-8
3-4
1
12
1
36-48
3-4
2-4
2-3
1-1V2
1-lVi
1
1
VA
1
1
VA
1
%-l
1-1%
1-1%
1-2
VA
1-1 %
24-36
24-36
48-72
48-60
30-42
36-48
24-36
30-42
60-96
30-42
48-60
60-96
30-36
30-36
36-60
60-96
3-4
1-2
24-30
12-18
18-24
12-18
4
18-24
36-48
15-18
18-24
36-48
10-12
12-15
18-24
36-60
Source: USDA (1977). Growing your own vegetables. USDA Agricultural Information Bull.
409.
Vegetable Plants
TABLE 2.V.14
Habits and characteristics of vegetable plants
Plant
habit1
Approximate
seeds per
ounce
Number
700
ArtichokeCynara scolymus
AsparagusAsparagus officinalis....
700
AsparagusbeanVigna sesqmpedalis.
225
Germination
~
At temTime perature
Notable characteristic or
requirement
Days Degrees F.
7-21 68-86 Tolerates cool
soil.
Do.
7-21 6 8 - 8 6
5-8
68-86 Requires warm
soil.
Beans:
GardenPhaseolus vulgaris. . . .
100-125
100-125
LimaPhaseolus lunatus
25-75
RunnerPhaseolus coccineus
25-30
i, 600
BroadbeanViciajaba
20-50
AB
BeetBeta vulgaris
rytis.
Brussels sproutsBrassica oleracea
var. gemmifera.
CabbageBrassica oleraceu var. capitata.
Cabbage, ChineseBrassica pekinensis.
CardoonCynara cardunculus
CarrotDaucus carola
CauliflowerBrassica oleracea var.
botrytis.
CeleriacApium graveolens var. rapaceum.
CeleryApium graveolens var. dulce. .
Chard, SwissBeta vulgaris var. cicla.
ChicoryCichorium intybus
CitronCitrullus vulgaris
CollardsBrassica oleracea var. acephala.
Coin, sweetJ^ea mays
B
B
3-10
68-86
3-10
68-86
Do.
Do.
3-7
68-86
Do.
P
B
A-B
700
23, 000
9,000
7-21 68-86
6-21 68-86
310 68-86
Do.
Do.
Do.
72,000
B
B
P
A
72,000
1,600
27, OOO
300
9,000
DandelionTaraxacum
B-P
9,000
68-86
18,000
A-B
9,000
68-86
A-B
Cornsalad
(fctticus)Valerianella
locusta var. olitoria.
Cowpea (southern pea)Vigna sinensis.
Cress:
GardenLepidium sativum
WaterRorippa naslurlium-aquaticum.
CucumberCucumis sativus
qfficinale....
9,000
Do.
Do.
Do.
5~9
68-86
Do.
5-9
68-86
3-14 68-86 Tolerates cool
soil.
Do.
4-14 68-86
Do.
310 68-86
5-8
5-8
120-180
225
A
P
12,000
150,000
1, 100
35,000
6,500
A-B
27,000
B
B
9, 000
9,000
10-21
50-68
10-21
3-14
5-14
7-14
4-10
4-14
68
68-86
Light sensitive.
Tolerates cool
soil.
3-7
68-86 Requires warm
soil.
7-21 6 8 - 8 6 Tolerates cooi
soil.
7-14 68-86 Requires warm
soil.
5-14 68-86 Tolerates cool
soil.
3-1 o 68-86
Do.
3-10 68-86
Do.
9,000
3-10
68-86
11,000
6-14
68
Do.
Requires cool soil.
{Continued)
1440
Vegetable Plants
(Continued)
Approximate
seeds per
ounce
Number
25, 000
LettuceLactuca saliva
1,300
18,000
15,000
Mustard, spinachBrassica
tidis.
OkraHibiscus esculentus
pervi-
500
OnionAllium cepa
Onion, WelshAllium fistulosum. . .
Pak-choiBrassica chinensis
E
B
A-B
18,500
B
A
A
12,000
90-175
4, 500
PotatoSolarium tuberosum
PumpkinCucurbita pepo
9, 500
18,000
100-300
2
RadishRaphanus sativus
Rhubart)Rheu m rhaponiicum......
A
P
~4>
1,700
12,000
1>9OO
SorrelRumex acelosa
30, 000
SoybeanGlycine max
175-350
SpinachSpinacea oleracea
2,800
Spinach, N e w ZealandTetragonia
expansa.
SweetpotatoIpomoea batatas
350
WatermelonCitrullus vulgaris
A
A
B
200-400
11,500
35,000
15,000
200-300
Time
At ternperature
. Notable chataC'
teristic or
requirement
Days Degrees F.
7
68 Requires cool soil.
Some varieties
light sensitive.
4 - 1 0 68-86 Requires warm
soil.
3-7
68-86 Tolerates cool
soil.
3-7
68-86
Do.
4~'4
68-86
6-10
6-12
3-7
68
68
68-86
Requires warm
soil.
Requires cool soil.
Do.
Tolerates cool
soil.
11-28 68-86
Do.
6-28
5-8
6-14
68-86
68
68-86
5-10
68
Do.
Requires cool soil.
Requires warm
soil.
68 Tolerates cool
soil.
4-7
68-86 Requires warm
soil.
4~6
68 Requires cool soil.
7 - 2 1 6 8 - 8 6 T o l e r a t e s cool
soil.
3-14 68-86
Do.
Requires cool
soil.
3-14 68-86 Tolerates cool
soil.
5-8
68-86 Requires warm
soil.
7-21
59 Requires cool
soil.
5-28 50-86 Germinates
irregularly.
77 Break or remove
seedcoat.
4-7
68-86 Requires warm
soil.
5-14 68-66
Do.
7-28 68-86
Do.
3-7
68-86 Tolerates cool
soil.
4-14 68-86 Requires warm
soil.
1
This column shows the nature of the parent plant^whether it is an annual, a biennial, or a
perennial species: Aannual, Bbiennial, Pperennial. Plants shown as A-B or B-P may
exhibit either of two kinds of behavior, depending on cultural conditions and management.
Vegetable
Asparagus, whole
.
,
Beans, lima
Beans, >nap (gret'n or wax), cut
Broccoli spears
Brussels sprouts
Carrots:
Slices
Strips
. . ._
Cauliflower _
Corn:
Whole kernel
_ _
On cob
..
Kale
Okra, whole
.- __ _._
Peas
_
__ _
Spinach
_ _ _'
Squash, summer, sliced
Approximate
amount of
frozen vege
table for
six servings
(% cup each)
Minutes
8 to 10
12 to 14
7 to 9
6 to 8
10 to 12
Ouncet
24
6 to 8
7 to 9
2 to 6
18
18
20
7
4
8
6
8
2
6
20
32
25
16
18
25
22
to
to
to
to
to
to
to
10
10
18
16
22
20
Source: USDA (1980). Vegetables in family meals. USDA Home and Garden
Bull. 105.
1441
U.S. Grade B
or
Extra Standard
U.S. Grade C
or
Standard
Packed under
continuous inspection of the
U.S. Depart
ment of Agri
culture
The grade names and the statement, "Packed under continuous inspec
tion of the U.S. Department of Agriculture," may also appear within
shields.
FIGURE 2.V.3
Source: USDA (1977). Vegetables in family meals. USDA Home and Garden Bull. 105.
Oft
TABLE 2.V.16
Opening and closing canning dates
States and
territories
Artichokes
Beans
Asparagus
Lima
Arkansas
California
Feb. 1
Apr. 30
Apr. 1
June 30
July 1
Nov. 15
Sept. 1
Oct. 31
Colorado
Delaware
Apr. 25
June 30
Aug. 5
Sept. 30
Florida
Georgia
Snap
May 1-July 10
Oct. 1-Oct. 30
May 5-July 5
Oct. 1-Nov. 15
Aug. 1
Oct. 15
July 15
Oct. 1
June 20-July 20
Sept. 5-Sept. 30
Jan. 1-May 15
Nov. 1-Dec. 15
May 1-June 15
Aug. 20-Sept. 15
Beets
Apr. 20
June 25
Aug. 15
Sept. 30
Indiana
Iowa
Michigan
Minnesota
Mississippi
year
Aug. 1
Sept. 15
Aug. 1
Sept. 25
Aug. 1
Sept. 30
Aug. 1
Oct. 1
July 5
Sept. 30
July 1
Oct. 15
year
Aug. 5
Oct. 10
Sept. 1
Sept. 30
Aug. 15
Sept. 30
June 15
July 31
July 10
Sept. 15
July 20
Sept. 20
May 1-July 31
Oct. 1-Nov. 1
ow
is*
CO
June 1
July 20
June 3
July 30
June 1
July 30
June 10
July 15
All
2*
ft
May 15
Sept. 1
ft-
o
g
05
o
3
*d
6
(?
All
year
Aug. 1-Sept. 15
Apr. 20
June 30
May 10
July 1
May 1
July 1
Peas
Apr. 10
June 30
June 15
Aug. 1
May 25
June 20
July 25
Sept. 15
Louisiana
Maryland
Okra
All
June 1-July 15
Sept. 15-Oct. 15
Maine
Kraut
May 1
Sept. 1
June 1
Sept. 1
May 5
Dec. 20
Aug. 1
Oct. 15
Apr. 25
June 25
Kentucky
Carrots
July 1
July 31
Idaho
Illinois
Cora
Cam
Alabama
June 1
July 15
Aug. 1
Nov. 20
July 20
Nov. 30
June 1
July 15
Aug. 20
Oct. 15
July 20
Sept. 15
Aug. 10
Sept. 20
Aug. 5
Sept. 1
ft"
CD
May 1
Sept. 1
July 1
Aug. 30
May 20
July 15
June 15
Aug. 15
June 15
Aug. 1
All
year
Oct. 1
Nov. 25
All
year
B
o
May 1
Sept. 1
(Continued)
00
>J> c
in
11 it
5P
bb * j
(Continued)
CD.
38
bb ^J ^ * >
3 o ^ O
3 u
3 a> 3 o
< co < co
< co
< CO
jo |2 10 ^
^> bb >
3
3 ^
-9 < Z 2
10
m <=> S _
_,
^ c j
3^
>-9 O
12
<3
J5 "Q, J f * i
^ QJ J3
"-3 CO "-S
DO a J P - i J X? Q. S Q. " Q.
illsIIIII
bb*i
3 o
<
<c o
CO
H O
(8
g
co -2
Z
e
S
c
c
I |
O
3 5
O"
TABLE 2.V.16
States and
territories
(Continued)
Pickles
Alabama
Pimientos
Pumpkin
Rhubarb
Aug. 1
Nov. 15
All
year
Sept. 15
Dec. 15
Colorado
Oct. 1
Nov. 15
Oct. 1
Nov. 15
Delaware
Nov. 10
Mar. 1
Florida
Georgia
Sprouts
Squash
Succotash
Feb. 20-May 30
Oct. 15-Dec. 31
Feb. 20-May 30
Oct. 15-Dec. 31
Feb. 20-Apr. 20
Oct. 1-Dec. 15
Arkansas
California
Spinach
Sweet
Potato
Aug. 1
Feb. 1
Sept. 1
Dec. 31
Oct. 5
Nov. 15
Oct. 1
Nov. 5
Sept. 10
Oct. 30
Sept. 15
Nov. 15
Indiana
Sept. 15
Dec. 1
Aug. 1
Feb. 1
Aug. 20
Sept. 15
Kentucky
Maryland
Michigan
Minnesota
Aug. 10
Aug. 30
Oct. 1
Dec. 1
All
year
All
year
Oct. 1
Nov. 10
Sept. 10
Oct. 30
Sept. 10
Oct. 30
Missouri
Nebraska
May 20
June 30
Apr. 1-May 15
Nov. 1-Nov. 30
June 10-July 1
Sept. 20-Oct. 20
May 1
June 15
Oct. 1
Dec. 1
Oct. 1
Nov. 10
Sept. 5
Sept. 30
Aug. 18
Oct. 1
July 10
Nov. 10
Aug. 15
Oct. 15
July 15
Oct. 1
Mar. 1
May 15
Aug. 1-Feb. 1
Aug. 1
Oct. 1
Aug. 1
Oct. 15
Aug. 10
Oct. 15
Aug. 1
Oct. 15
Iowa
Louisiana
CO
Aug. 1-Oct. 20
Aug. 1
Nov. 15
Idaho
Illinois
Tomatoes
Aug. 1-Sept. 15
July 20
Mar. 1
Sept. 15
Dec. 1
Aug. 15
Feb. 1
July 15
Oct. 15
Aug. 1
Sept. 30
Aug. 10
Oct. 20
Aug. 10
Oct. 1
<*.
^3
QfCt
to
o
o
ft0
2 1
2.
p
o
0*
3.
a*
&
P-
o
a
s
en
Pickles
Pimientos
New Jersey
Oct. 1
Nov. 1
Sept. 20
Nov. 15
New York
North
Carolina
Ohio
Pumpkin
All
year
Rhubarb
Spinach
May 20
June 30
Apr. 1-May 31
Oct. 20-Nov. 30
June 5-June 20
Sept. 25-Oct. 10
Oct. 1
Nov. 15
Sept. 15
Nov. 1
Feb. 20-May 30
Oct. 15-Dec. 31
All
Oct. 1
Nov. 30
year
May 1
June 10
Aug. 15
Nov. 15
Sept. 15
Nov. 15
Sept. 1
Oct. 1
Sept. 1
Dec. 31
Oct. 10
Nov. 10
Mar. 1-June 1
Sept. 15-Oct. 10
Nov. 10
Mar. 20
Texas
Utah
Oct. 1
Nov. 15
All
year
All
year
Oct. 1
Nov. 30
Sept. 10
Nov. 20
Oct. 1
Nov. 15
Oct. 1
Oct. 15
Oct. 1
Nov. 30
Aug. 10
Sept. 10
Sept. 1
Dec. 1
Oct. 1
Feb. 1
Oct. 1
Nov. 15
Virginia
Ontario,
Canada
Quebec,
Canada
Vancouver,
B.C.
Sept. 15
Nov. 15
Aug. 20
Sept. 15
South
Carolina
Tennessee
West
Virginia
Wisconsin
Sweet
Potato
Sept. 10
Nov. 20
Pennsylvania
Washington
Succotash
Squash
Aug. 10
Sept. 30
Oklahoma
Oregon
Sprouts
May 1
June 10
May 10
May 30
May 25
June 30
Apr. 1-May 25
Oct. 25-Nov. 30
Sept. 1
Oct. 15
June 1-June 20
Sept. 1
Dec. 15
Oct. 10
Nov. 10
Sept. 10
Nov. 20
May 25-June 20
Sept. 20-Oct. 18
June 1
July 30
Source: The Almanac of the Canning, Freezing, Preserving Industries, 61th Edition. (1976). E. E. Judge & Son, Baltimore.
Tomatoes
July 15
Oct. 15
Aug. 5
Oct. 5
July 10
Sept. 1
Aug. 1
Oct. 1
Aug. 1-Oct. 20
Aug. 15
Oct. 1
Aug. 5
Oct. 5
June 30
Aug. 15
Apr. 25-June 1
Sept. 15-Oct. 10
May 15-June 20
Dec. 1-Jan. 15
Aug. 15
Oct. 15
July 15
Sept. 15
Aug. 15
Oct. 1
Aug. 1
Sept. 30
Aug. 10
Oct. 10
Aug. 10
Oct. 15
Aug. 15
Oct. 10
Aug. 1
Oct. 15
CO
o
o
O
2.
en
sf
to
GO
, ^
J3
3\
^j"
52
c^
s
'
a
|
i L
Vegeti
TABLE 2.V.17
Vegetable classification
Family
Fruit/
Vegetable
Scientific Name
Description
Type
IF
CO
Fruit Vegetables
Cucurbitaceae
Pepo
Cucumber
Cucumis sativus L.
Pepo
Squash
Pepo
-Ditto-
Malvaceae
Okra
Hibiscus esculentus L.
Berry
Fibrous pericarp.
Leguminosae
Cowpea
Legume
Solanaceae
Beans
Phaseolus sp. L.
Legume
-Ditto-
Pea
Pisum sativum L.
Legume
-Ditto-
Eggplant
Solanum melongena L.
var. esculentum
Berry
Sweet pepper
Capsicum frutescens L.
var. grossum
Berry
Tomato
Lycopersicon esculentum
Mill. var. commune
Berry
Chenopodiaceae
e
S"
o
a
ft.
Subterranean Vegetables
Liliaceae
Hftc
Chayote
Garlic
Allium sativum L.
Modified skin
Leek
Allium porum L.
Leaves
Onion
Allium cepa L.
Bulb
Beet
Beta vulgar is L.
Storage root
Pigmented tissue.
(Continued)
I
I
Fruit/
Vegetable
Description
Type
Scientific Name
Subterranean Vegetables
Cruciferae
Radish
Raphanus sativus L.
Storage r
Turnip
Modified
Convolvulaceae
Sweet Potato
Root
Umbelliferae
Carrot
Daucus carota L.
var. sativa
Modified
Zingiberaceae
Ginger
Zingiber officinale
Rhizome
Solanaceae
Irish Potato
Solanum tuberosum L.
Tuber
Asparagus
Asparagus officinalis L.
Stem
Umbelliferae
Celery
Apium graveolens L.
var. dulce
Leaf
Parsley
Petroselinum crispum
Leaf
Curly tips.
(Mill.) Nym.
Compositae
Lettuce
Lactuca sativa L.
Cruciferae
Brussels
sprouts
Cabbage
Brassica oleracea
var. gemmifera
Brassica oleracea
var. capitata
Cauliflower
Brassica oleracea
SI
CO
o
W)
g.
CD
a
E.
d
03
Buds
Staminalbulb
Curd
var. botrytis DC
Kohlrabi
Brassica caulorapa
Stem
Mustard
Leaf
Petsai
Brassica pekinensis
Leaf
Source: Pantastico, E. B. (editor) (1975). Structure of fruits and vegetables. In Postharvest Physiology, Handling and Utilization of
Tropical and Subtropical Fruits and Vegetables. AVI Publishing Co., Westport, Connecticut.
VEGETABLE
VEGETABLE
Minutes
Minutes
Asparagus
5-10
Beans, lima:
Large type
6-1 0
Baby type
1 5-20
Beans, snap, green, or wax:
1 -inch pieces
12-18
Julienne
5-10
Beans, soybeans, green . . . 10-20
Beet greens
6-12
Broccoli
5-8
Brussels sprouts
4-9
Carrots
5-10
Cauliflower
5-8
Time to allow
after water
returns to boil 2
Chard
Corn:
Whole-kernel
On-the-cob
Kale
Kohlrabi
Mustard greens
Peas, green
Spinach
Squash, summer
Turnip greens
Turnips
8-10
3-5
3-4
8-12
8-10
8-1 5
5-10
4-6
10-12
1 5-20
8-1 2
1
Use Vi cup of lightly salted water for each pint of vegetable with these exceptions:
Lima beans, 1 cup; com-on-the-cob, water to cover.
1
Time required at sea level; slightly longer time is required at higher altitudes.
Source: USDA (1976). Home freezing of fruits and vegetables. USDA Home and
Garden Bull. 10.
Vegetable Servings
TABLE 2.V.19
Approximate servings per can, pound, and package
Fresh vegetables
Asparagus
Beans, lima2
Beans, snap
Beets, diced3
Broccoli
Brussels sprouts
Cabbage:
Raw, shredded
Cooked
Carrots:
Raw, diced or shredded 3
Cooked3
Cauliflower
Servings
per
lb 1
2 or 3
2
5 or 6
3 or 4
3 or 4
4
9 or 10
4 or 5
Asparagus
Beans, lima
Beans, snap
Broccoli
Brussels sprouts
Cauliflower
Corn, whole kernel
Kale
Peas
Spinach
2 or
3 or
3 or
2 or
3
4
4
3
3
3
3
2 or 3
3
2 or 3
5 or 6
4
3
(Continued)
Vegetable Servings
TABLE 2.V.19
(Continued)
(Continued)
Servings
per
lb1
Fresh vegetables
Celery:
Raw, chopped or diced
Cooked
Kale4
5 or 6
4
5 or 6
4 or 5
3 or 4
4
2
4
4
3 or 4
2 or 3
3 or 4
Okra
Onions, cooked
Parsnips 3
Peas 2
Potatoes
Spinach5
Squash, summer
Squash, winter
Sweet potatoes
Tomatoes, raw, diced or
sliced
Canned vegetables
Servings
per can
(lib )
3 or 4
Most vegetables
Greens, such as kale
or spinach
Dry vegetables
Dry beans
Dry peas, lentils
2 or 3
Servings
per lb
11
10 or 11
As purchased.
Bought in pod.
Bought without tops.
4
Bought untrimmed.
5
Bought prepackaged.
2
3
Source: USDA (1978). Nutrition, food at work for you. USDA Home and Garden
Bull. 1.
Vegetables, Panned
TABLE 2.V.20
Guide for cooking panned vegetables (6 servings, \ cup each)
Amount of
..
. ..
Vegetable
ti
Vegetable
Quarts
Beans, snap (green or
wax), sliced in 1-inch
pieces
Cabbage, finely shredded.
Carrots, thinly sliced
Corn, cut
Spinach, finely shredded..
Summer squash, thinly
sliced
_ ,.
Cooking
Fat
Salt
Water
Minute*
1
1%
1
1
3
IVi
1%
2
1%
2
%
%
%
%
%
% cup
3 tablespoons
3 tablespoons
% cup
20 to 25.
6 to 8.
10.
15 to 18.
6 to 8.
1%
3 tablespoons
12 to 15.
Source: USDA (1980). Vegetables in family meals. USDA Home and Garden Bull. 105.
Vegetable Storage I
TABLE 2.V.21
Store in cool room, away from bright light
Store in cool room, away from bright light:
Onions, mature
Rutabagas
Potatoes
Squash, winter
Refrigerate, covered:
Asparagus
Beans, snap or wax
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Corn, husked
Cucumbers
Greens
Onions, green
Refrigerate, uncovered:
Beans, lima, in pods
Peas, in pods
Corn, in husks
Pineapples
Sweetpotatoes
Parsnips
Peas, shelled
Peppers, green
Radishes
Squash, summer
Turnips
Watermelons
Source: USDA (1978). Nutrition, food at work for you. USDA Home and
Garden Bull. 1.
Vegetable Storage II
TABLE 2.V.22
Recommended cold storage conditions, heat of respiration, and loss in weight
of vegetables grown in the tropics
Vegetables
Temp.
F
Ampalaya
42^*5
Asparagus
32
Beans
Bush sitao
42
Lima in pods
40-45
Lima, shelled
40
Dolichos lablab, in pods 32-35
Snap
Winged
Beet, bunched
Beet, topped
Betel leaves
Bitter Gourd
Brinjal
Brussels Sprout
Cabbage, wet season
Cabbage, dry season
Carrot, bunched
Carrot, topped
Cauliflower, 'Snowball'
Celery
Chayote
Colocasia
Condol
Coriander leaves
Corn, sweet
Corn, green
Chow-Chow
Cucumber
Relative
Humidity
%
85-90
3
3-4
88-92
90-95
1.5-2
38-^2
32-35
42-45
33-35
47-50
32-35
32-35
32-35
90-95
85-90
85-90
85-90
90-95
92-95
92-95
90-95
32
32
32-35
31-32
45
52-55
45
32-35
33-35
32
52-55
50-53
Wk
95
95
90
88
90
90
50
32
Storage
Life
95
85-95
92-95
85-90
85-90
85
90
90-95
90-95
90
92
4
2
3
2-3
4
1.5
8-14
1
4
4
4-6
4-6
12
4
20-24
7
8
4-6
21
8
5
1
1.5
3
2
Heat
Evolutiona
BTU/ton-day
Weight
Lossb
%
12.0
18,600
6,881
16,400
14,080
13,260-14,200
5,600
7,116
1,170
1,000
13,200
20.3
15.0
18.0
4,400-6,600
17.7
3,600
2,000-2,400
810
5,200-6,400
700
1,271
11,000-16,500
5,500-6,600
3,960-5,500
14.0
12.0
33.0
2.8
10.0
25.0
20.0-35.0
30.4
15.2
4.9
3.2
10.0
7.2
(Continued)
{Continued)
Vegetables
Eggplant
Garlic (bulbs), dry
Ginger
Gourd, bottle
Gourd, Snake
Leek
Lettuce, head
Lettuce, leaf
Mushroom
Muskmelon, cantaloupe
Muskmelon, Honeydew
Okra
Onion, white
Onion, red
Onion, green (immature)
Patola (Trichosanthes)
Pea, green
Pepper, sweet (green)
Pepper, sweet (ripe)
Petsai, Brassica
Potato, Irish (8 varieties)
Pumpkin
Radish, topped
Squash
Sweet potato
Tapioca root
Tomato
'VC-lines', mature green
'VC-lines', ripe
'Oxheart', 'Hybrid-6',
'Marathi', all green
'Ponderosa', yellow
'Sioux', red
Turnip
Watermelon
Yam
Temp.
F
Relative
Humidity
%
Storage
Life
Wk
Heat
Evolution8
BTU/ton-day
Weight
Lossb
%
9.6
12.6
18.9
3.2
50-55
32
45-50
45
65-70
32
32
32
32
35-38
45
48
34
32
32
42-45
32
45
42^5
32
38-40
35-60
32
55-60
50-55
32-35
92
65
75
85-90
85-90
90-95
90-95
95
95
85-90
85
90
70-75
70-75
90-95
85-90
88-92
85-90
90-95
95
85
70-75
88-92
70-75
80-90
85
2-3
28-36
16-24
4-6
2
4-12
3
1
1.5
1.5
4-5
2
16-20
20-24
2
3
2-3
3-5
2
1.5-2.5
34
24-36
3-5
8-24
13-20
23
9,251-13,609
800
48-50
45
85-90
90
4-5
1
3,216^,156
2,860
5.2
35-38
42^5
32-35
32
45-60
80
85-90
85-90
85-90
90-95
80-90
60-70
6
3
2
8-16
2
3-5
3,300^,400
4.8
1,441-1,600
1,300
2,400
2.0
2,500
640
14.0
10,800
3,960^1,640
7.8
7.2
10,670
1,000
660
5,000
5,200
2,200
2,300
800-2,200
4,200
1,320-6,600
6.8
14.2
16.3
11.3
8.0
7.1
15.0
4.9
3.7
8.0
4.0-15.0
8.5
Vegetable Yield
TABLE 2.V.23
Amount of frozen product obtainable from 100-ft row
Yield from
100-ft Row,
(Avg)
Carrots
Beets
Snap beans
Lima beans
Broccoli
Spinach
Peas
Sweet corn
Cauliflower
Asparagus
Rhubarb
Squash or pumpkin
Pounds of Frozen
Product from
100-ft Row
40
60
20
18
50
25
15
12
15
20
175
75
lbu
1% bu
1% bu
12 qt shelled
75 1b
401b
10 qt shelled
60 ears
25 heads
301b
2001b
150 1b
Vegetable Yields
TABLE 2.V.24
Approximate planting per person
Storage,
canning or
Average
Vegetables
Asparagus
Beans, snap bush
Beans, snap pole
Beans, Lima bush
Beans, Lima pole
Beets
Broccoli
Brussels sprouts
Cabbage
Cabbage, Chinese
Carrots
Cauliflower
Celeriac
Celery
Chard, Swiss
Collards and kale
Corn, sweet
Cucumbers
Eggplant
Garlic
Kohlrabi
Lettuce, head
Lettuce, leaf
Muskmelon (cantaloupe)
Mustard
Okra
Onions (plants or sets)
Onions (seed)
crop expected
per 100 feet
30 1b.
120 1b.
150 1b.
25 lb. shelled
50 lb. shelled
150 1b.
100 lb.
75 1b.
150 1b.
80 heads
100lb.
100 lb.
60 1b.
180 stalks
75 1b.
100 lb.
10 dozen
120 1b.
100lb.
40 lb.
75 1b.
100 heads
50 1b.
100 fruits
100 lb.
100lb.
100 lb.
100lb.
Fresh
10-15 plants
15-16 feet
5-6 feet
10-15 feet
5-6 feet
5-10 feet
3-5 plants
2-5 plants
3-4 plants
3-10 feet
5-10 feet
3-5 plants
5 feet
10 stalks
3-5 plants
5-10 feet
10-15 feet
1-2 hills
2-3 plants
3-5 feet
10 feet
10 feet
3-5 hills
5-10 feet
4-6 feet
3-5 feet
3-5 feet
freezing
10-15 plants
15-20 feet
8-10 feet
15-20 feet
8-10 feet
10-20 feet
5-6 plants
5-8 plants
5-10 plants
10-15 feet
8-12 plants
5 feet
8-12 plants
5-10 feet
30-50 feet
3-5 hills
2-3 plants
1-5 feet
5-10 feet
10-15 feet
6-10 feet
30-50 feet
30-50 feet
(Continued)
Vegetable Yields
(Continued)
Vegetables
Fresh
Parsley
Parsnips
Peas, English
Peas, southern
Peppers
30 1b.
100lb.
20 1b.
40 1b.
60 1b.
PntPitnpQ
TricVi
ruiaiuco! ll loll
1 nn lVi
Potatoes, sweet
Pumpkins
100 lb.
100 lb.
5-10 plants
1-2 hills
13 a r\ i cVl p c
"1OO n i m r n o c
UU UU.IiL.Xl6S
q c fODt
oD I c c l
Salsify
Soybeans
Spinach
Squash, summer
Squash, winter
Tomatoes
Turnip greens
Turnip, roots
Watermelon
Storage,
canning or
freezing
1-3 feet
10 feet
40-60 feet
20-50 feet
3-5 plants
1-3 feet
10 feet
15-20 feet
10-15 feet
3-5 plants
en 1 nn foot
J.UU I D .
OU1UU I c e I
100lb.
201b.
40-50 lb.
150lb.
100 lb.
100lb.
50-100lb.
50-100lb.
40 fruits
10-20 plants
1-2 hills
5 feet
50 feet
10-15 feet
2-3 hills
1-3 hills
5-10 plants
5 feet
50 feet
5-10 feet
2-3 hills
1-3 hills
3-5 plants
5-10 feet
5-10 feet
2-4 hills
5-10 feet
Source: USDA (1977). Growing your own vegetables. USDA Agricultural Information Bull.
409.
Vegetable
Asparagus, cut
Beans, green or wax, cut
Beans, lima
Beets, sliced, diced or whole
Broccoli, cut
Carrots, diced or sliced
Cauliflower
Corn, whole kernel
Kale
Okra
Peas
Potatoes, French fried
Spinach
Summer squash, sliced
Tomatoes, undrained
16
16
15
15%
16
15
16
1%
1%
1%
1%
1%
1%
1%
1%
1%
1%
1%
10
9
10
10
10
10
10
10
10
10
9
10
10
1%
1%
1%
1%
1%
1%
1%
1%
1%
1%
1%
1%
1%
Source: Anonymous (1977). How to buy canned and frozen vegetables. USDA Home
and Garden Bull. 167.
Frozen vegetables
Vegetable and style
Size of
container
(ounces)
10
9
10
10
10
10
10
10
10
10
10
9
10
10
Asparagus, cut
Beans, green or wax. cut
Beans, lima
Beets, sliced, diced or w h o l e .
Broccoli, cut
Brussels sprouts
Cabbage,shredded
Carrots, diced, or sliced
Cauliflower
Corn, whole kernel
Kale
Okra
Peas
Potatoes
Spinach
Summer squash, sliced
Tomatoes
Cooked,
Cups
Healed.
Cups
Size of
container
(ounces)
Cups
it
14
iy3
i%
1 Ib. of fresh
vegetable as
purchased
i
16
2/i
2VB
16
16
15
IS *
15
*ie
Whole kernels with liquid; a 12 oz. can of whole kernels, vacuum pack, provides I X cups.
> French Iries.
> Mashed.
Undrained.
Vinegar, Spiced
TABLE 2.V.27
Ingredients
24's Vinegar
Chillies
Pimientos
Coriander seed
Cloves (whole)
Black pepper (whole)
Mustard seed
Root ginger
%
86.0
3.4
2.4
2.4
1.7
1.7
1.2
1.2
100.0
Vitamin A
TABLE 2.V.28
Vitamin A in some foods
IU/100 g
Carrots
Sweet potatoes
Spinach
Cantaloupe
Apricots
Broccoli
Peaches
11500
8800
8100
3400
2700
2500
1330
IU/100 g
Cherries
Tomatoes
Asparagus
Peppers
Corn
Lettuce
Oranges
1000
90 0
90 0
42 0
40 0
33 0
20 0
Vitamin A, Daily
Recommendations
INTERNATIONAL
CHILDREN
2,000
oge
UNITS
2.500
4
3.300
1 to 4 4 - 7 -
to
to
11
7
MALES
5,000
11 to 51 -|
FEMALES
4,000
lo 51 H
>
5,000
6,000
> Pregnant
Lactating
GOOD SOURCESt
INTERNATIONAL
Liver
UNITS
3'/, oz.
>43,75
Sweet Potato
1 med
Spinach
'/j cup
Carrots
VJ cup
Winter Squash
VJ cup
'/i cup
Tomato
'/j cup
> 7,245
> 6,830
Broccoli
9,600
. __,
M,75
Asparagus
VJ
Peos
Cup
VJ cup
Cantaloup
6.540
med.
VJ
Dried Fruit
V4 cup
Peach
1 med.
Orange
1 med.
Banana
1 m
Egg
1 med.
v
*228 3
935
> 2 75
>590
Cheese
' o z . > 3 5O
Milk
1 cup>3S0
i
p a t
Margarine
t Average nutrient content as food is served. [Note: 3'/2 oz equals approximately 100 g.)
F I G U R E 2.V.4
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
TABLE 2.V.29
Vitamin A content of oils from fishery sources having commercial importance in the United States and Alaska
Common Name
Soupfin shark
Grayfish (dogfish)
"
"
<
<
<i
CC
Halibut
Area in Which
Fish Are Caught
Pacific (male)
"
(female)
" -Alaska
" -Hecate Strait
" -Wash.-Ore.
" -N. Calif.
Pacific-area 38
" . ' 2*
"
Sablefish
Pacific
Lingcod
Pacific
IC
Sleeper shark
Mud shark
Great blue shark
Hammerhead
shark
(<
cc
Pacific
"
"
(<
((
(C
(
Thresher shark
Mexican shark
Gray smooth hound
Cazon shark
Albacore tuna
Bluefin tuna
Yellowfin tuna
Skipjack tuna
Bonito
Swordfish
"
Source
of Oil
Liver
CC
Liver
6
Viscera
Liver
Viscera
Liver
Viscera
Liver
Per Cent of
Round Weight2
10
10
10
10
10
10
1.5-3
1-1.75
2.5-5
2-2.5
3-4
1-1.5
1.8-3
10-15
10-15
6
-Atlantic
Atlantic
Florida
Florida
<c
Argentina-Brazil
Pacific
Pacific-Atlantic
CC
CC
2-5
10-26
5-12
8-20
4-15
40-55
60-65
30-45
30-40
55-75
6
6
40-60
45-60
6
6
6
Pacific
Oil
Content, %
55-68
65-72
67-72
65-70
50-70
62-68
8-21
17-27
7-10
1.5-20
c<
Viscera
1.4-2.6
3-6
40-50
60-75
45-55
40-50
50-60
30-45
7-20
4-6
3-5
4-6
4-12
8-35
6-12
GO
en
3
s
TABLE 2.V.29 (Continued)
Common Name
Black sea bass
Totuava
Cod
Rosefish
Halibut
Rockfish
Petrale sole
Herring
Pilchard
Menhaden
Area in Which
Fish Are Caught
Pacific
Pacific
Atlantic
Source
of Oil
Liver
Livur
7
Waste
Liver
Pacific
Pacific
Atlantic
Per Cent of
Round Weight2
Viscera
Liver
Body
3-5
6
1.5-2.5
1-1.5
1.5-2.5
1-1.5
6
8
6
Oil
Content, %
13-20
15-25
20-60
2-4
15-25
5-25
2-15
6-25
5-25
5-25
5-20
Average
100,000-1,000,000
40,000-400,000
1,000-6,000
3,000-5,000
40,000
14,000-300,000
15,000-125,000
4,000-175,000
50-300
50-800
500
300,000
"
GO
-F
2,000
6
a.
90
100
8.
5*
These data compiled from reports of research at the laboratories of the Fish and Wildlife Service and of the Fisheries Research Board of Canada, and from articles pub
lished by representatives of commercial processors offish livers and viscera. For the most part, the data are based on large lots of material or on samples taken over the normal
season for the species.
!
Per rent of round weight means the proportion of liver weight to the weight of the entire fish (undressed) expressed as per cent.
3
Area 3 is defined by the International Halibut Commission regulations as follows: "Area 3 shall include all the convention waters off the coast of Alaska that are between
Area 2 and a straight line running south from the southwestern extremity of Cape Sagakon Umnak Island, at a point approximately latitude 5249'30" N., longitude 16907'00*
W., according to Chart 8802, published January, 1942, by the United States Coast and Geodetic Survey, and that are south of the Alaska Peninsula and of the Aleutian Islands
and shall also include the intervening straits or passes of the Aleutian Islands."
Viscera, unless otherwise designated, means the contents of the body cavity minus the liver, stomach, and gonads.
The source from whirh information listed here was obtained did not supply data under this heading.
' Waste is the entire body of the rosefish minus the fillet or edible portion. It includes head, backbone, skin, and viscera.
Source: Brody, J. (editor). Non-fat components of fish oils. In Fishery By-Products Technology. AVI Publishing Co., Westport,
Connecticut.
Vitamin A, Food
TABLE 2.V.30
Vitamin A potency (IU) of foods per 100 g (about 3 | oz)
Cereals
Yellow maize (as carotene)
Flour, bread, cornflour, oat-l
meal, pearl barley, rice,
I none
rye, sago, etc.
J
Dairy foods
Butter
Cheddar cheese
Winter milk
Summer milk
Eggs
Milk
Winter
Summer
Fish
Herring
Fresh
Canned
Liver oil
Cod
Halibut
330-900
3500
55 0
1400
1000
100
150
150
30
10,000-400,000
3-36 million
Fruits
Apricots and peaches
Tomatoes
Meats
Beef, veal, mutton, lamb
Pork and pork products
Variety meats
Heart
Kidney
Liver
Pig
Cow
Rabbit
Sheep
Sperm whale
Seal
Vegetables
Beans, green
Cabbage
Carrots
Peas (green)
Potatoes
Sprouts
none
20 0
1,000
10,000
15,000
25,000
60,000
440,000
1,300,000
600-950
900 (as carotene)
9,000
500 (as carotene)
none
300 (as carotene)
Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the Principles of Nutrition.
Edward Arnold (Publishers), London, England.
Avg
156
276
369
1100
9
143
Range
(IU/100 g)2
119-176
141-352 (4) 3
342-464 (4)
600-1600(6)
4-18
(4)
40-250 (3)
1020
12
69
(1)
4-20
52 3
11
50
(2)
(1)
480
880
1336
1598
3108
Cheese
Variety
(1)
(1)
(1)
(1)
2374-3836
425-600 (4)
10-12
(2)
(1)
Very hard:
Parmesan
Hard:
Cantal
Cheddar
Cheshire
Edam
Gouda
Gruyere
Swiss
Semisoft:
Blue5
Brick
Liederkranz
Limburger
Port Salut6s
Roquefort
Stilton
Tilsiter s
Trappist
Soft:
Ripened:
Brie 5
Brinza
Camembert
Unripened:
Cottage:
Creamed
Un creamed
Cream
Neufchatel
Pimento
Cream
Processed:
Brick
Cheddar
Limburger
Swiss
1
Mean and range of average values obtained from various publications.
2
IU per 100 ml for products designated fluid.
3
Figures
in parentheses indicate the number of references consulted.
4
One high value (5,500 IU/100 g) omitted.
5
May
be
made
from milk of species other than the cow.
6
Avg
1410
1333
1169 4
970
Range
(IU/100 g)
(I) 3
(1)
750-1985(10)
(1)
1203
1050
733-1788(4)
822
1592
267-1333(3)
954-2680 (3)
1935
1626
1000-3502(6)
853-2400(2)
3437
1280
1333
1971
1235
1045
(1)
(1)
(1)
(1)
900-4012(3)
742
(1)
(1)
(1)
667
48 3
(1)
(1)
2140
667-3612(2)
291
42
2194
1495
185-397 (2)
9-60
(3)
1552-2819(3)
(1)
3204
(1)
1407
1705
1460
1680
1250-2160(2)
(1)
(1)
1390-1970(2)
Vitamin C
TABLE 2.V.32
Vitamin C in some foods
mg/100 g
mg/100 g
Peppers
Broccoli
Brussels sprouts
Cauliflower
Strawberries
Spinach
Oranges
Cabbage
128
113
102
78
59
51
50
47
38
33
33
23
20
12
10
7
Grapefruit
Cantaloupe
Asparagus
Tomatoes
Potatoes
Corn
Bananas
Apples
Vitamin D, Fish
TABLE 2.V.33
Vitamin D content of oils from fishery sources
Common Name
Albacore tuna
Bluefin
Yellowfin "
Skipjack
"
Bonito
Swordfish
Mackerel, Pacific
Albacore tuna
Halibut
Sablefish
Lingcod
Rockfish
Area in Which
Fish are Caught
Source of Oil
Liver
Pacific
"
"
'
Pac ific
-Atlantic
"
Waste2
Liver
Viscera3
Liver
Viscera
Liver
Viscera
Liver
Co d
Ishinagi
Barracuda
Black sea bass
Beluga whale
Grayfish (dogfish)
Ratfish
Soupfin shark
Herring
Pilchard
King
salmon
Sockeye
Silver
<<
"
<
"
"
"
Body4
Liver
"
Body*
Liver5
Body
Liver
Offals
Liver
Offal
Liver
Offal
Vitamin D Content in
International Units
Per Gram of Oil
25,000-250,000
20,000-70,000
10,000-45,000
25,000-250,000
50,000
2,000-25,000
1,400
67
1,000-5,000
100-500
600-1,000
100
1,000-6,000
100-200
300-5,000
85-503
3,800
2,000
5,000
50-100
5-25
29
2-5
5-25
25-160
250
20-100
100-500
50-150
200-600
100-300
100-500
100-200
(Continued)
Common Name
Pink
Chum
""
"
Starry
flounder
Rex sole
Skate
Mud shark
Snoek
Area in Which
Fish are Caught
t(
"
cc
"
"
Stonebass
Stockfish
"
"
'
'
Kingklip
Halibut
"
"
'
'
Ling
Yellowtail
Halibut
Mackerel, common
Rosefish
Dogfish
Liver
Offal
Liver
Offal
Liver
100-600
100-300
100-500
50-100
1,000
150
25
20
"
South Africa
Co d
Source of Oil
Vitamin D Content in
International Units
Per Gram of Oil
Viscera
Liver
Viscera
Liver
"
New Zealand
Australia
Atlantic
"
"
"
500-6,000
85
700-1,300
50-380
3
85-600
1,000-2,000
100
500
9,000-17,000
2,000
<
"
Waste'
Liver
750
50
3
Table
Courtesy of U. S. Fish and Wildlife Service.
1
Data on vitamin A content of most of these fish are to be found in Tables 1 and 2.
2
Waste indicates offal from the cannery fish cleaning tables. The raw eviscerated fish is pre-cooked prior lo
this cleaning operation, hence some of the tuna body oil has been lost from this waste before it is made into meal
and
oil.
3
Viscera indicates the contents of the body cavity minus the liver, stomach, and gonads.
4
Body indicates the entire body of the fish minus the liver.
* Body indicates the entire body of the fish including the liver and viscera.
' Offal indicates the cannery trimmings, including heads, livers, and viscera but not eggs.
i Waste indicates the entire body of the rosefish minus the fillet or edible portion. It includes head, backbone,
skin, and viscera.
Vitamin D, Food
TABLE 2.V.34
Vitamin D content of foods
IU per 100 g
IU per 100 g
Dairy foods
Butter, Empire imported
Cheese
Dripping
Egg
Whole, fresh
Dried
Margarine
60
15
30
60
240
200
Fish
Herrings
Fresh and cured
Canned
Mackerel
Salmon, canned
Sardines, canned
Fish liver oils1
Cod
850
170
700
60 0
1000
20,000
'Halibut liver oils, not included in this table, run from 20,000 to 400,000.
Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the Principles of
Nutrition. Edward Arnold (Publishers), London, England.
Cooking in Liquid
(stows)
^_^^_^^^_
rn r
Retention in the Meat
J^
FIGURE 2.V.5
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.
1463
Vitamins
TABLE 2.V.35
Data covering the principal vitamins
Vitamin
Principal
Sources
Properties
Functions
Vitamin A
(Retinol)
Vitamin D
Ergocalciferol (D s )
Cholecalciferol (D 3 )
Deficiency
Symptoms
in Man
Daily
Allowances
Usual
Therapeutic
Dosage
Night blindness;
xeroph thai mi a;
keratomalacia
Adults: 1.5 mg
retinal
(equals 5000
U.S.P. u. or
9 mg b/3-carotene) '
25,000-50,000
U.S.P. u./day'
(see text for
higher dosage)
Adults &
children:
400 U.S.P. u.c
400-1,600
U.S.P. u . / d a y
(see text for
higher dosage)
Vitamin E
Group
(a, P, 7,
tocopherol)
Vegetable oil,
wheat germ,
leafy vegetables,
egg yolk, margarine, legumes
Vitamin K
(activity)
Leafy vegetables,
pork liver, vegetable oils, intestinal flora after
4th day of life
Oil-soluble
Menadione
Menadione
sodium
bisulfite
Water-soluble;
toxic in large
doses
Phytonadione (Vitamin
Ki)
10-50 mg to
counteract excessive antico
agulant (see
text for details)
Thlamine
(Vitamin
Bi)
Carbohydrate
Water-soluble;
Dried yeast,
I.V. may cause metabolism;
whole grains;
central 8c periphmeat (especially anaphylactoid
eral nerve cell
shock
pork, liver); enfunction; myoriched cereal
cardial function
products, nuts,
legumes, pota
toes
Beriberi, infanAdults:
tile & adult
1.0-1.5 mg
(peripheral neu
ropathy; cardiac;
acute cerebral
symptoms )
5-30 mg/day
Riboflavln
(Vitamin
BO
Milk, cheese,
liver, meat, eggs,
enriched cereal
products
Slightly watersoluble
Many aspects
energy fit protein
metabolism; integrity of mucous membranes
Cheilosis, anguAdults:
1.0-1.7 mg
lar stomatitis,
comeal vascularization, ambly
opia, sebaceous
dermatosis
10-30 mg/day
Nlacin
(Nicotinic
acid)
Niacinamide (Nicotin amide)
Dried yeast,
liver, meat, fish,
legumes, wholegrain enriched
cereal products
Water-soluble;
intolerance produces flushing,
burning, itching
(rare with niacinamide)
Adults.
15-20 mg
equivalents11
Niacinamide
100-1000
mg/day
(Continued)
Vitamins
TABLE 2.V.35
Vitamin
(Continued)
(Continued)
Principal
Sources
Properties
Vitamin Be
Group
(Pyridoxine,
Pyridoxal,
Pyridox
amine)
Dried yeast,
liver, organ
meats, wholegrain cereals,
fish, legumes
Water-soluble
Pantot'henic
add
(Calcium
pan to thenate)
Dried yeast,
Water-soluble
liver, eggs, organ
meats, legumes
Felic acid
(Folacin,
Pteroyl
glutamic
acid)
Fresh green
leafy vegetables
& fruit, organ
meats, liver,
dried yeast
Vitamin Bn
(Cyanocobalamin)
Liver, meats.
(especially beef.
pork, organ
meats); eggs,
Functions
Daily
Allowances
Usual
Therapeutic
Dosage
Adults: 2 mg
25-100 mg/day
Deficiency
Symptoms
in Man
Convulsions in
Essential for
cellular function infancy, ane& for metabo
mias, neurop
lism of certain
athy, seborrheaamino & fatty
like skin lesions.
acids
Dependency
Poorly watersoluble
Maturation of
RBCs; synthesis
of purines &
pyrimidines
Pancytopenia,
megaloblastosis
(especially preg
nancy, infancy,
mal absorption )
Adults: 400 ng
based on
L. casei
method or
100 fig syn
thetic folic
acid
Water-soluble
Maturation of
Pernicious aneRBCs; neural
mia; fish tapefunction; DNA
worm & vegan
synthesis, re
anemias, some
psychiatric syn
lated to folate
coenzymes; me
dromes, nutri
thionine fit ace tional amblyopia
tate synthesis
Adults: 60 mg
Children:
40 mg
products
Vitamin C
(Ascorbic
acid)
trial
One U.S.P. u. equals 0.3 pg of retinol. 1 Mg of ^-carotene is equivalent to 0.167 /tg of retinol.
'd One U.S.P. u. equals 1 I.U.
60 mg. of tryptophan is equivalent to 1 mg. of niacin.
Source: Holvey, D. N. (1972). The Merck Manual, 12th Edition. Merck & Co., Rahway, New Jersey.
100 /ig/day
100-1000
mg/day
05
TABLE 2.V.36
Vitamin sources, functions, and stability
Food Sources
Fat-soluble vitamins
Vitamin A
Liver, kidney, eggs, butter,
whole milk, fortified skim
and carotene
milk, cream, cheese, dark
green and deep yellow
vegetables and deep yellow
fruit.
Vitamin D
Fish liver oils, sunshine on
(the sunshine
skin, vitamin D milk, egg
vitamin)
yolk, margarine, mackerel,
sardines, salmon, tuna, cod
liver oil.
Whole grain cereal, pulses,
Vitamin E
wheat germ, soybean, cot
tonseed, peanut and corn
oils, eggs, liver, butter,
margarine.
Cabbage, cauliflower, pork
liver, soybean, spinach,
wheat bran.
Water-soluble vitamins
Vitamin Bj
Liver, pork, poultry, fish,
(thiamin)
eggs, beans and peas, whole
grain cereal, enriched
bread, lean meat, potatoes,
broccoli, collards, yeast.
Vitamin K
Vitamin B2
(riboflavin)
Functions
Effects of Processing1
Effects of Storage2
3
2
ftO
CO
I
09
M-
g"
J
o
o
a
Destroyed by irradiation.
No appreciable loss.
Refrigeration lessens
destruction.
Relatively stable.
(Continued)
Pyridoxine
hydrochloride
Pantothenic
acid
Biotin
Folic acid
Vitamin Bi2
Ascorbic acid
1
2
Functions
Prevents pellagra; necessary
for growth and health of
tissues; promotes appetite
and good utilization of
food in the body.
Coenzyme, necessary for
protein, tryptophan and
fat metabolism; promotes
normal red blood cell
formation.
Essential for metabolism of
carbohydrates and fats.
Important to intermediary
metabolism-energy release
mechanisms.
Prevents certain anemias;
with vitamin C aids ty
rosine
metabolism in
energy conversion cycles;
aids in red blood cell
formation.
Prevents certain anemias and
promotes good general nu
trition by contributing to
health of nervous system.
Essential for healthy bones
and strong teeth; helps to
maintain body's resistance
to infection; prevents cap
illary fragility; essential for
growth and wound healing.
Effects of Processing1
No loss during ordinary
cooking processes, but
may lose some in cooking
water.
Effects of Storage2
Relatively stable.
3
8
i
CO
GO
GO
Loss of water-soluble vitamins may be large or small depending upon the processing and cooking techniques and methods that are employed.
Vitamin losses in storage may be large or small depending on storage time and conditions, the product involved, and the vitamin in question.
Source: Thomas, M. H. (1975). Vitamins. In Encyclopedia of Food Technology. A. H. Johnson, and M. S. Peterson (editors). AVI Publishing Co., Westport,
Connecticut.
Volume
TABLE 2.V.37
Liquid volume conversion table: gallons, quarts, pints, cups, and ounces to
milliliters
U.S.
Gallons
Milliliters
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
3785.3
7570.6
11355.9
15141.2
18926.5
22711.8
26497.1
30282.4
34067.8
37853.1
41638.4
45423.7
49209.0
52994.3
56779.6
60564.9
64350.2
68135.5
71920.8
75706.1
79491.4
83276.7
87062.0
90847.3
94632.7
98417.0
102203.3
105988.6
109773.9
113559.2
117344.5
121129.8
124915.1
128700.4
132485.7
136271.0
140056.3
143841.6
147626.9
151412.2
155197.5
158982.9
162768.2
166553.5
170338.8
174124.1
177909.4
181694.7
185480.0
189265.3
U.S.
Quarts
1
2
3
4 (gal.)
U.S.
Pints
i/ 2
2 (1 qt)
3
4 (2 qt)
5
6 (3 qt)
7
8 (gal.)
x
Milliliters
946.33
1892.65
2838.98
3785.31
Milliliters
236.58
473.16
946.33
1419.49
1892.65
2365.82
2838.98
3312.14
3785.31
Cups
h pt; 8 oz
y3
y2
%
3/
4
ablespoons (tbsp)
(3 tsp; x/i6 cup)
i/ 2
Teaspoons (tsp)
(% tbsp)
y4
1/3
V2
%
3
/4
1
Milliliters
59.15
78.86
118.29
157.72
177.44
236.58
Milliliters
7.40
14.79
Milliliters
1.23
1.64
2.46
3.29
3.70
4.93
(Continued)
Volume
(Continued)
TABLE 2.V.37
(Continued)
U.S.
Ounces
1
2 (% cup)
3
4 Oh cup)
5
6 (% cup)
7
8 (cup)
9
10
11
12
13
14
15
16 (pt)
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32 (qt)
33
34
35
36
37
38
39
40
41
42
43
Milliliters
U.S.
Ounces
Milliliters
U.S.
Ounces
Milliliters
29.57
59.15
88.72
118.29
147.86
177.44
207.01
236.58
266.15
295.73
325.30
354.87
384.44
414.02
443.59
473.16
502.74
532.31
561.88
591.45
621.03
650.60
680.17
709.74
739.32
768.89
798.46
828.04
857.61
887.18
916.75
946.33
975.90
1005.47
1035.04
1064.62
1094.19
1123.76
1153.34
1182.91
1212.48
1242.05
1271.63
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64(2qt)
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
1301.20
1330.77
1360.34
1389.92
1419.49
1449.06
1478.64
1508.21
1537.78
1567.35
1596.93
1626.50
1656.07
1685.64
1715.22
1744.79
1774.36
1803.93
1833.51
1863.08
1892.65
1922.23
1951.80
1981.37
2010.94
2040.52
2070.09
2099.66
2129.23
2158.81
2188.38
2217.95
2247.53
2277.10
2306.67
2336.24
2365.82
2395.39
2424.96
2454.53
2484.11
2513.68
2543.25
87
88
89
90
91
92
93
94
95
96 (3 qt)
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128 (1 gal.)
2572.82
2602.40
2631.97
2661.54
2691.12
2720.69
2750.26
2779.83
2809.41
2838.98
2868.55
2898.12
2927.70
2957.27
2986.84
3016.42
3045.99
3075.56
3105.13
3134.71
3164.28
3193.85
3223.42
3253.00
3282.57
3312.14
3341.72
3371.29
3400.86
3430.43
3460.01
3489.58
3519.15
3548.72
3578.30
3607.87
3637.44
3667.02
3696.59
3726.16
3755.73
3785.31
Corrections
This table gives the correction to various observed volumes of water, measured at the designated temperatures
to give the volume at the standard temperature, 20C. Conversely, by subtracting the corrections from the volume
desired at 20C, the volume that must be measured out at the designated temperatures in order to give the desired
volume at 20C will be obtained. It is assumed that the volumes are measured in a glass apparatus having a
coefficient of cubical expansion of 0.000025 per degree centigrade. The table is applicable to dilute aqueous
solutions having the same coefficient of expansion as water.
TABLE 2.V.38
Temperature correction for volumetric solutions
Capacity of Apparatus in Milliliters at 20C
250
150
1,000
500
400
300
c
Correction in Milliliters to give volume of water at 20 "C
Temperature
of
Measurement.
2,000
15
16
17
18
19
+1.54
+1.28
+0.99
+0.68
+0.35
+0.77
+0.64
+0.50
+0.34
+0.18
+0.38
+0.32
+0.25
+0.17
+0.09
+0.31
+0.26
+0.20
+0.14
+0.07
+0.23
+0.19
+0.15
+0.10
+0.05
+0.19
+0.16
+0.12
+0.08
+0.04
+0.12
+0.10
+0.07
+0.05
+0.03
21
22
23
24
25
-0.37
-0.77
-1.18
-1.61
-2.07
-0.18
-0.38
-0.59
-0.81
-1.03
-0.09
-0.19
-0.30
-0.40
-0.52
-0.07
-0.15
-0.24
-0.32
-0.41
-0.06
-0.12
-0.18
-0.24
-0.31
-0.05
-0.10
-0.15
-0.20
-0.26
-0.03
-0.06
-0.09
-0.12
-0.15
26
27
28
29
30
-2.54
-3.03
-3.55
-4.08
-4.62
-1.27
-1.52
-1.77
-2.04
-2.31
-0.64
-0.76
-0.89
-1.02
-1.16
-0.51
-0.61
-0.71
-0.82
-0.92
-0.38
-0.46
-0.53
-0.61
-0.69
-0.32
-0.38
-0.44
-0.51
-0.58
-0.19
-0.23
-0.27
-0.31
-0.35
Source: Weast, R. C. (editor) (1974-1975). Handbook of Chemistry and Physics, 55th Edition. CRC
Press, Cleveland.
Walnut Varieties
TABLE 2.W.1
Old
varieties
Eureka
Franquette
Hartley
Payne
Danger of
spring
frost damage
Relative
production
Kernel
quality
best
adapted to
moderate
none
slight
great
good
poor
good
excellent
excellent
good
good
excellent
cool
cool
slight
moderate
moderate
moderate
slight
slight
slight to none
moderate
slight to none
moderate
good
good
excellent
good
good
good
good
good
excellent
excellent
fair
good
excellent
good
good
fair
good
excellent
good
excellent
cool
hot
cool
New
varieties
Amigo*
Chico*
Gustine
Lompoc
Midland
Pioneer
Pedro*
Serr
Tehema
Viva
hot
hot
cool
cool
hot
cool
hot
hot
hot
1471
75.3
62.6
Ash
%
N
%
Industrial
29.5 3.85
71.9 2.20
PjO s
%
K2O N Avail
% ability1
4.13
0.52
1.08
0.06
0.4
0.7
0.01
1.12
2.58
2.22
0.0
0.1
0.0
0.0
25.0
36.4
12.1
13.9
1.07
1.12
0.03
0.11
0.58
0.47
93.8
94.2
85.7
90.0
12.5 3.96
7.0 2.57
58.4 3.21
10.2 1.84
0.91
0.52
1.14
0.46
3.54
1 92
1.07
0.72
0.6
0.5
0.9
0.2
16.2
11.8
37.3
11.0
8.3
5.5
4.3
3.41
1.74
1.25
19.5 3.34
1.03
0.35
0.40
0.60
3.84
1.80
1.26
3.96
0.5
0.1
0.1
0.7
3.0
5.5 2.58
0.5 1.84
1.65
0.19
0.03
0.22
2.10
0.12
3.00
0.0
0.0
0.2
0.77
0.21
0.49
1.17
4.54
1.62
6.90
3.06
0.2
0.0
0.4
0.66
0.29
0.42
0.24
75.8
62.9
58.0
7.5
3.5
16.9
79.1
86.0
Apple pomace
Cow manure
Duck manure
Horse manure
Poultry manure plus bedding 22.6
Sawdust
Oak
45.6
Popular
43.3
84.0
Soybeans mash
Tobacco stems
20.0
49.3
Garbage
Garbage compost
10.0
Sewage sludge
38.0
9.7 0.54
2.20
38.8 2.81
74.4 0.94
25.1 2.91
2.71
3.17
4.4 2.13
3.2 4.41
Agricultural
1.70
2.50
3.55
2.85
25.6 3.58
2.1
2.5
15.1
21.5
28.5
55.0
15.0
0.12
0.13
4.81
1.96
1.07
1.00
2.00
0.50
1.40
3.02
1.62
0.002 0.12
0.001
0.15
1.49
0.78
0.63
10.80
0.12
1.16
2.7
0.69
1.7
0.10
0.2
0.8
0.3
0.2
0.0
0.8
0.9
0.5
0.8
0.0
0.0
0.8
0.4
0.0
0.0
0.0
1.00-0.95
Organisms inhibited by
the lower value
Gram-negative rods;
Spores of Bacillaceae
0.95-0.91
0.91-0.88
Most yeasts
Raw ham
Salami
Fishmeal with c. 10% moisture
0.88-0.80
Most moulds;
Staph. aureus
Most halophilic
bacteria
0.75-0.65
Xerophilic moulds
Marzipan, marshmallow
0.65-0.60
Osmophilic yeasts
0.80-0.75
AU micro-organisms
Test
Max Acceptable
Concentration1
Max Allowable
Concentration1
5
5
50
25
Color (Hazen or
platinum-cobalt
scale units)
Turbidity units
Odor
Unobjectionable
Taste
Iron (Fe)
Manganese (Mn)
Copper (Cu)
Zinc (Zn)
Calcium (Ca)
Magnesium (Mg)
Sulphate (SO4)
Chloride (Cl)
Phenols
pH range
Unobjectionable
0.3 mg/1
0.1 mg/1
1.0 mg/1
5.0 mg/1
75 mg/1
50 mg/1
200 mg/1
200 mg/1
0.001 mg/1
7.0-8.5
1.0 mg/1
0.5 mg/1
1.5 mg/1
15 mg/1
200 mg/1
150 mg/1
400 mg/1
600 mg/1
0.002 mg/1
Less than 6.5 or
greater than
U.S.PHS
Not exceeding 15
Not exceeding 3
Not exceeding threshold
Odor number of 3 units
Not exceeding
Not exceeding
Not exceeding
Not exceeding
0.3 mg/1
0.05 mg/1
1.0 mg/1
5.0 mg/1
Q2
Alkyl benzene
sulphonates
Carbon chloroform
extract
Nitrate (N0 3 )
Fluoride (F)
Arsenic (As)
Barium (Ba)
Cadmiun (Cd)
Chromium (Cr
Cyanide (CN)
Lead (Pb)
Selenium (Se)
Silver (Ag)
0.5 mg/1
1.0 mg/1
0.2 mg/1
0.5 mg/1
45 mg/12
1.5 mg/1
1 mg/1
Toxic Substances
0.05 mg/1
1.0 mg/1
0.01 mg/1
0.05 mg/1
0.2 mg/1
0.05 mg/1
0.01 mg/1
0.05 mg/13
1.0 mg/1
0.01 mg/1
0.05 mg/1
0.01 mg/1
0.05 mg/1
0.01 mg/1
0.05 mg/1
1
"Maximum acceptable concentration" applies to a water generally acceptable by consumers. "Maximum
allowable
concentration": values greater than those listed would markedly impair the potability of the water.
2
"May
give rise to infantile methaemoglobinaemia."
3
Arsenic should not be present in a water supply in excess of 0.01 mg/1 where other more suitable supplies
are or can be made available.
Source: Herschdoerfer, S. M. (editor) (1968). Quality Control In the Food Industry, Vol. 2. Academic
Press, New York.
Water, Hardness
TABLE 2.W.5
U.S. geological water survey hardness
classification
Class
Soft
Moderately hard
Haid
Very hard
Ppm
Gr/Gal.1
0-60
60-120
120-180
Over 180
0-35
3.5-7.0
7.0-10.5
Over 10.5
Weighs
Weighs
Contains
Contains
One Pint
Weighs
Weighs
Contains
Contains
1.0403 lb
471.825 gm
16 fl oz
0.473 liters
One Liter
Weighs
Contains
Contains
2.1987 lb
1.0569 qt
1000.00 ml
Waves, Energy-Producing
I
L ULTRA-VlOl. E T
VISIBLE
LIGHT
_|
INFRA -REO
1
1
SUBNILLIMETRE
1
1
TV
RADIO
1
__ 1
RADAR
t
1
IO
1
MICRO-WAVE
10"
K>"'
io'
10
ioJ
WAVELENGTH
FIGURE 2.W.I
Wavelength spectrum of energy-producing waves
Source: Borgstrom, G. (1968). Principles of Food Science, Vol. 1. Macmillan Publishing Co., New York.
10
Wax
TABLE 2.W.7
Types and composition of waxes
Source
Composition
Examples
Mineral waxes
Paraffin
Microcrystalline
Oxidized microcrystalline
Montan
Hoechst waxes
Ozokerite
Vegetable waxes
Carnauba
Esparto
Flax
Sugarcane wax
Candelilla
Animal waxes
Beeswax
Synthetic waxes
Fischer-Tropsch
Polyethylene
Straight-chain hydrocarbons,
26-30 C atoms/molecule
Branched-chain hydrocarbons,
41-50 C atoms/molecule
Hydrocarbons, esters, fatty acids
Wax acids, alcohols, esters, ketones
Acids, esters (obtained by oxidiz
ing montan)
Saturated and unsaturated highmol-wt hydrocarbons
Complex alcohols, hydrocarbons,
resins
Mainly hydrocarbons
Fatty-acid esters, hydrocarbons
Hydrocarbons, long straight-chain
aldehydes, alcohols
Hydrocarbons, acids, esters,
alcohols, stearols, resins
Hydrocarbons, acids, esters
alcohols, lactones
Saturated and unsaturated hydro
carbons, oxygen compounds
Hydrocarbon
Source: Grant, J. (editor) (1969). Hackh's Chemical Dictionary, 4th Edition. McGraw-Hill Book Co.,
New York.
Weight
TABLE 2.W.8
Weight conversion table: pounds and ounces to grams
Pound
Grams
Pound
Grams
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
453.59
907.18
1,360.78
1,814.37
2,267.96
2,721.55
3,175.15
3,628.74
4,082.33
4,535.92
4,989.52
5,443.11
5,896.70
6,350.29
6,803.89
7,257.48
7,711.07
8,164.66
8,618.26
9,071.85
9,525.44
9,979.03
10,432.63
10,886.22
11,339.81
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
11,793.40
12,246.99
12,700.59
13,154.18
13,607.77
14,061.36
14,514.96
14,968.55
15,422.14
15,875.73
16,329.33
16,782.92
17,236.51
17,690.10
18,143.70
18,597.29
19,050.88
19,504.47
19,958.07
20,411.66
20,865.25
21,318.84
21,772.44
22,226.03
22,679.62
(Continued)
Weight {Continued)
TABLE 2.W.8 {Continued)
Whole
Ounces
1
2
3
4
5
6
7
8
Fractional
Ounces
%
%4
%
%4
%a
764
y8
%4
%2
U
/64
3
13
/l6
/64
732
15
/64
Fractional
Ounces
3
%4
732
%4
9
/l6
764
%2
3
%4
%
41
/64
21
4
%4
H
4
/l6
%4
%
4
764
%
Grams
Whole
Ounces
28.35
56.70
85.05
113.40
141.75
170.10
198.45
226.80
Grains
0.44
0.89
1.33
1.77
2.21
2.66
3.10
3.54
3.99
4.43
4.87
5.32
5.76
6.20
6.64
7.09
Grams
14.62
15.06
15.50
15.95
16.39
16.83
17.28
17.72
18.16
18.60
19.05
19.49
19.93
20.38
20.82
21.26
9
10
11
12
13
14
15
16
Fractional
Ounces
17
/64
%2
X
%4
S
21
/l6
/64
*%2
*/<*
%
2
%4
%2
27
/64
7l6
2
%4
1S
3
/32
%4
l
/l
Fractional
Ounces
4
%4
%2
S1
/64
13
/l6
53
/64
%2
%4
764
%2
%4
15
61
/l6
/64
%2
%4
Grams
255.15
283.50
311.84
340.19
368.54
396.89
425.24
453.59
Grams
7.53
7.97
8.42
8.86
9.30
9.75
10.19
10.63
11.07
11.52
11.96
12.40
12.85
13.29
13.73
14.17
Grams
21.71
22.15
22.59
23.03
23.48
23.92
24.36
24.81
25.25
25.69
26.13
26.58
27.02
27.46
27.91
28.35
Weight, Human
TABLE 2.W.9
Weights of persons 20 to 30 years old
Weight
(Without Clothing)
Low Average High
(lb)
(lb)
(lb)
118
122
126
130
134
139
143
147
150
154
158
162
165
129
133
137
142
147
151
155
159
163
167
171
175
178
141
145
149
155
161
166
170
174
178
183
188
192
195
Women
5
1
5
2
5
3
5
4
5
5
5
6
5
5
7
5
8
9
5
5
10
5
11
6
Weight
(Without Clothing)
Low Average High
(lb)
(lb)
(lb)
100
104
107
110
113
116
120
12 3
126
130
133
137
141
109
112
115
118
122
125
129
132
136
140
144
148
152
Alanine
Argininc
Aspartic acid
Cystine
Glutamic acid
Glycine
Histidine
Isolcucine
Leucinc
Lysinc
Mcthionine
Plienylalaninc
Proline
Scrine
Thrconine
Tryptophan
Tyrosine
Valinc
Wheat
Flour
Bread
3.25
4.69
5.09
1.97
28.5
3.88
1.92
3.90
6.48
2.74
1.76
4.42
9.85
5.06
3.02
1.09
3.10
4.50
2.78
3.80
4.14
2.11
34.5
3.22
1.88
4.26
6.98
2.08
1.73
4.92
2.93
3.56
4.60
1.88
31.7
3.21
1.89
4.32
7.11
2.48
1.90
4.80
11.1
5.45
3.01
0.97
3.32
4.68
11.7
5.44
2.82
1.02
3.25
4.54
Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2nd Edition.
American Association of Cereal Chemists, St. Paul, Minnesota.
118
121
125
128
132
135
139
142
146
151
156
161
166
1479
Product
Wheat
Patent flour
1st Clear flour
2nd Clear flour
Red dog flour
Shorts
Bran
Germ
Proportion
of
Wheat
(%)
Protein2
(%)
Fat
(%)
Ash
(%)
Starch
(%)
Pentosans
(%)
15.3
14.2
15.2
18.1
18.5
18.5
16.7
30.9
1.9
0.9
1.4
2.4
3.8
5.2
4.6
1.85
0.42
0.65
1.41
2.71
5.00
6.50
4.30
53.0
66.7
63.1
56.3
41.4
19.3
11.7
10.0
5.2
1.6
2.0
2.6
4.5
100.0
65.3
5.2
3.2
1.3
8.4
16.4
0.2
12.6
Total
Sugars3
(%)
Undetermined
(%)
6.8
1.4
2.8
3.6
13.8
18.1
2.6
1.2
1.4
2.1
4.6
6.7
5.5
11.0
18.0
23.5
3.7
16.6
8.4
Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2nd Edition. American Association of
Cereal Chemists, St. Paul, Minnesota.
Wheat, Carbohydrate
Composition
TABLE 2.W.12
Proximate carbohydrate composition of a French wheat and its principal mill products (% dry matter)
Product
Wheat
Flour
Red dog flour
Shorts
Bran fine
Bran coarse
Germ 1
Germ 2
Proportion
of Wheat %
100.0
77.0
Ash
Crude Fiber
68.3
81.8
54.8
24.6
19.3
14.7
20.8
20.8
1.8
0.55
2.4
3.2
9.1
7.7
0.4
0.2
Starch
2.4
4.1
6.1
7.5
4.7
4.6
2.4
0.3
1.1
6.0
Pentosans
8.5
1.8
7.9
4.4
2.6
7.75
10.80
8.35
7.15
16.90
20.55
24.7
32.4
34.7
13.5
10.4
12.3
4.5
3.3
Sugars
8.2
Source: Cerning, J., and Guilbot, A. (1974). Carbohydrate composition of wheat. In Wheat: Production and
Utilization. G. E. Inglett (editor). AVI Publishing Co., Westport, Connecticut.
From
Whole
Wheat
From
Bran
0.1
24.5
0.8
1.0
11.5
56.3
3.7
0.8
1.1
tr
18.3
0.9
1.1
20.9
57.7
1.3
tr
tr
Triglycerides
From
Germ
From
Endosperm
From
Whole
Wheat
From
Bran
From
Germ
From
Endosperm
tr
18.5
0.7
0.4
17.3
57.0
5.2
tr
0.8
tr
18.0
1.0
1.2
19.4
56.2
3.1
tr
1.1
tr
16.7
0.7
0.3
16.5
59.0
4.3
1.9
0.7
tr
17.9
0.7
0.8
20.3
56.2
2.9
0.7
0.8
tr
19.4
08
0.5
19.6
52.5
4.5
0.5
2.4
tr
12 9
11
0*7
15 1
65 1
35
00
15
Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2nd Edition. American Association of
Cereal Chemists, St. Paul, Minnesota.
I !
**
3 9
TABLE 2.W.14
ft*
Grades and grade requirements for all classes of wheat except mixed wheat
Minimum test
weight per bushel
Grade
U.S.
U.S.
U.S.
U.S.
U.S.
U.S.
No. 1
No. 2
No. 3
No. 4
No. 5
Sample grade . . .
Maximum limits of
Wheat of other
classes
Defects
3
j3
2.
o"
HH
HJ
Hard Red
Red
Spring
Wheat
Or White
Club
All other
classes
and subclasses
Heatdamaged
kernels
Pounds
Pounds
Percent
Damaged
kernels
(total)
Percen t
Foreign
material
Percent
Shrunken
and
broken
kernels
Percent
Defects
(total)
Percent
Contrasting
classes
Wheat
of other
classes
(total)
Percent
Percent
2.0
3.0
58.0
60.0
0.1
0.5
3.0
1.0
3.0
57.0
58.0
0.2
5.0
4.0
1.0
2.0
5.0
5.0
55.0
56.0
0.5
10.0
55.0
56.0
0.5
7.0
2.0
8.0
8.0
3.0
10.0
7.0
2.0
3.0
8.0
8.0
53.0
54.0
1.0
10.0
10.0
10.0
3.0
12.0
12.0
50.0
51.0
3.0
15.0
5.0
20.0
10.0
10.0
20.0
U.S. Sample grade shall be wheat which does not meet the requirements for any of the grades from U.S. No. 1 to
U.S. No. 5, inclusive; or which contains more than two crotalaria seeds {Crotalaria spp.) in 1,000 grams of grain, or
contains castor beans {Ricinus communis), stones, broken glass, animal filth, an unknown foreign substance(s), or a
commonly recognized harmful or toxic substance(s); or which is musty, sour, or heating; or which has any
commercially objectionable foreign odor except of smut or garlic; or which contains a quantity of smut so great that
any one or more of the grade requirements cannot be applied accurately; or which is otherwise of distinctly low
quality.
Red Durum Wheat of any grade may contain not more than 10. 0 percent of wheat of other classes.
Source: Inglett, G. E. (editor) (1974). In Wheat: Production and Utilization. AVI Publishing Co., Westport, Connecticut.
3
w
+.
^
1481
Wheat Grain
PERICARP
SEED COAT
ENDOSPERM
EMBRYO
EMBRYO PROJECTION
POINT OF ATTACHMENT
FIGURE 2.W.2
Semidiagrammatic of longitudinal section of a wheat seed
Source: Wallace, H. A. H. (1973). Fungi and other organisms associated with stored grain. In Grain Storage: Part
of a System. R. N. Sinha, and W. E. Muir (editors). AVI Publishing Co., Westport, Connecticut.
Wheat Kernel
OUTER PERICARP
ALEURONE LAYER
PIGMENT STRAND
SCUTELLUM
COLEOPTILE
PLUMULE
EPIBLAST
PRIMARY ROOT
COLEORHIZA
SEED COAT
FIGURE 2.W.3
Cross section of a wheat kernel
Source: Brooker, D. B., Bakker-Arkema, F. W., and Hall, C. W. (editors) (1974). Principles of grain drying. In
Drying Cereal Grains. AVI Publishing Co., Westport, Connecticut.
Inner
4. Intermediate cells
5. Cross cells
6. Tube cells
Bran
Endosperm
1. Aleurone layer
2. Starchy endospermIScutellum (cotyledon)
1. Epithelium
2. Parenchyma
3. Provascular tissues
Plumule, including
coleoptile
Germ
(embryo)
FIGURE 2.W.4
Parts of the wheat kernel and their relation to each other
Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2nd Edition. American Association of
Cereal Chemists, St. Paul, Minnesota.
Wheat, Minerals
TABLE 2.W.15
Mineral composition of wheat, flour, and bread
Potassium
Phosphorus
Magnesium
Calcium
Wheat
Flour
(% dry basis)
Bread
0.454
0.433
0.183
0.045
0.105
0.126
0.028
0.018
0.191
0.183
0.034
0.127
45
35
43
46
5.3
0.48
0.026
0.858%
9.8
7.8
9.7
10.5
27.3
6.5
1.7
5.9
2.3
0.25
0.003
0.32
0.022
Part of Grain
Starch
(g)
Entire kernel
Pericarp
Testa and hyaline layer
Aleurone layer
Outer endosperm
Inner endosperm
Embryo and scutellum
1
2
Pentosans
and
Similar
Reducing Carbohy
Sugars
drates
Cellulose
(g)
(g)
(g)
58.5
62.7
71.7
2.0
0.0
0.0
0.0
1.6
1.6
0.0
26.0
0.0
0.0
0.0
6.6
2.3
34.5
50.5
38.5
38.0
11.0
Crude
Protein
(g)
12.0
7.9
1.8
0.0
0.0
8.0
2.2
1.6
26.0
10.0
7.5
15.5
24.0
16.0
3.5
0.3
0.3
2.0
1.4
1.4
6.5
Fatty
Material
(g)
Ash
(g)
Calories
(g)
1.8
5.0
8.0
31 0
175
175
24 4
345
344
35 0
11.0
0.8
0.5
4.5
Per 100 g.
Moisture content: 15%.
Source: Aykroyd, W. R., and Doughty, J. (1970). Wheat in Human Nutrition. Food and Agriculture Organization,
United Nations, Rome.
Part of Grain
Thiamin
(nig)
0.06
1.65
0.03
0.01
0.84
15.6
Nicotinic Acid
(nig)
2.00
61.30
1.50
0.47
5.20
3.80
2.57
74.10
2.70
0.55
3.85
3.82
Pyridoxine
Hydrochloride
(ng)
0.60
3.60
0.06
0.03
2.11
2.32
Pantothenic
Acid
(nig)
Riboflavin
(nig)
0.78
4.51
0.39
0.10
1.00
0.07
1.71
1.41
1.38
1.27
Source: Aykroyd, W. R., and Doughty, J. (1970). Wheat in Human Nutrition. Food and Agriculture Organization,
United Nations, Rome.
FIGURE 2.W.5
Source: USDA (1976). Wheat in the United States. USDA Agricultural. Information Bull. 386.
1.5
2.3
2.0
3.5
4.0
4.7
2.4
4.2
30.3
10.1
3.8
3.1
2.8
3.6
1.2
3.0
6.3
2.7
4.6
Flour
1.5
1.9
1.9
3.9
3.1
3.7
2.4
4.4
34.7
11.8
3.4
2.6
2.8
3.4
1.3
3.1
6.6
2.8
4.8
Albumin
1.1
3.2
2.0
2.5
5.1
5.8
3.1
4.5
22.6
8.9
3.6
4.3
6.2
4.7
1.8
3.0
6.8
3.4
4.0
Globulin
1.1
5.9
2.6
1.9
8.3
7.0
3.3
4.8
15.5
5.0
4.9
4.9
5.4
4.6
1.7
3.2
6.8
2.9
3.5
Gliadin
0.7
0.5
1.6
4.7
1.9
1.9
1.5
3.8
41.1
14.3
1.5
1.5
2.7
2.7
1.0
3.2
6.1
2.2
6.0
Glutenin
2.2
1.5
1.7
3.8
3.0
2.7
2.4
4.7
34.2
10.7
4.2
2.3
2.2
3.2
1.3
2.7
6.2
3.4
4.1
Residue
Protein
2.3
2.4
1.8
3.5
3.2
4.2
2.7
4.8
31.4
9.3
5.0
3.0
2.1
3.6
1.3
2.8
6.8
2.8
3.8
Source: Bushuk, W., and Wrigley, C. W. (1974). Proteins: composition, structure and function. In Wheat: Production
and Utilization. G. E. Inglett (editor). AVI Publishing Co., Westport, Connecticut.
Wheat Products,
Composition
TABLE 2.W.19
Typical analytical data for U.S. wheat products
Bran
15.2-18.2
15.9-21.7
3.1-4.3
3.7-6.3
5.6-7.2
13.9-16.7
36.2-47.8
1.5-2.7
2.3-4.7
1.2-3.2
23.9-27.0
14.0-23.9
3.5-4.3
6.3-10.6
2.7-4.0
0.68-0.86
0.23-0.30
0.54-0.63
0.45-0.65
0.22-0.27
0.42-0.56
1.30-1.77
0.39-0.58
0.89-1.09
0.54-0.92
0.82-1.1
0.20-0.29
62-149
38-79
91-142
0.03-0.75
0.36-0.62
0.34-0.64
0.08-0.20
19-100
28-57
32-71
0.13-0.60
0.77-0.96
0.86-1.3
0.20-0.25
100-144
41-58
95-147
0.01-0.77
84-120
17-27
1.2-2.0
16-22
4.0-5.2
4.7-9.8
49-82
3,000-6,000
1,800-2,300
22-62
9-17
0.4-1.2
14-30
1.7-3.1
2.1-8.6
26-37
2,350-4,500
1,400-2,000
64-85
18-27
1.4-3.0
19-24
5.5-6.4
6.6-19.8
31-200
3,000-6,000
2,600-3,300
5.3-7.9
0.5-0.6
3.6-5.8
0.6-1.2
15-20
55-60
4.8-6.4
3.5-7.0
0.3-0.4
2.3-4.7
0.6-1.0
14-20
57-61
4.2-5.8
9.2-13.5
0.7-1.4
6.2-9.9
0.5-0.8
12-17
56-60
7.3-9.7
Source: Milner, M. (editor) (1969). Protein-Enriched Cereal Foods for World Needs. American Association of Cereal
Chemists, St. Paul, Minnesota.
Wheat Varieties
TABLE 2.W.20
Typical varieties of wheat by region of adaptation and market type listed in approximate order of
importance
Region and type of wheat
Adapted varieties
Remarks
L4,
White Winter
Genesee
Yorkstar
Ionia
Arrow
Avon
IB,
Arthur
Arthur 71
Redcoat
Monon
Abe
Logan
Seneca
Reed
Tiwmin 1
Knox 62
Kenosha
Pennoll
Blueboyx
Stadler
Riley 67
Benhur
II,
Arthur
Blueboy 1
Holley
McNair 701 x
Coker 68-15 x
Ga. 1123
Redcoat
Arthur 71
Coker 68-19 x
Blueboy I I 1
Wakeland
Abe
Waldron
Era x
Lark 1
Portuna
Chris
World Seeds 1809'
Bounty 208 x
Thatcher
Manitou
Crim
Olaf 1
Polk
Bonanza 1
Shortana 1
Fletcher 1
Sheridan
(Continued)
Wheat Varieties
TABLE 2.W.20
(Continued)
(Continued)
IVA:
Hard Red Winter
Adapted varieties
-Rolette
Leeds
Wells
Ward
Hercules
Lakota
Lancer
Centurk
Scout
Cheyenne
Winalta
Warrior
Trapper
Gage
Winoka
Froid
Itana
Hume
Minter
Sundance
Teton
Remarks
Fortuna
Thatcher
. Scout
Centurk
Triumph
Eagle
Sturdy 1
Scout 66
Wichita
Parker
Gage
Scoutland
Satanta 1
Danne
Chanute 1
Caddo
Tascosa
Concho
Warrior
Agent
Comanche
Pronto*
Ottawa
Baca
Caprock *
. Milam
Chaparral
(Continued)
Wheat Varieties
{Continued)
White Winter
Adapted varieties
Remarks
Paha 1
Moro
Omar
Nugaines1
Gaines1
Yamhill
Hyslop1
Couleex
Luke1
Druchamp
Burt
Brevor
Golden
Wanser
McCall
Cheyenne
Crest
Ark
White Spring
Marfed
Twin1
Springfield *
Idaed 59
Beaver
Adams
Baart 46
Nugaines1
Hyslop1
Yamhill
Gaines1
Druchamp
Coulee1
Luke1
Wanser
McCall
Delmar
Cache
Crest
Bridger
Franklin
Ranger
Itana 65
Turkey
VB:
White Winter
(Continued)
Wheat Varieties
1489
(Continued)
White Club
VI:
Hard Red Spring
White Spring
White Winter
Club
Amber Durum
Adapted varieties
Remarks
Lemhi 66
Springfield1
Twin1
Idaed 59
Marfed
Beaver
Adams
Peak 72 1
Thatcher
Moran
Fremont1
Bannock
Henry
Komar
Moro
Paha 1
Inia 661
Anza1
Bluebird 2 *
Pitic 62x
Cajeme 71 1
Sonora 64*
Siete Cerros 66x
White Federation 54
Maricopa1
Romona 50
Nugaines1
Gaines *
Big Club 60
Leeds
1
Semidwarf plant height.
Source: USDA (1976). Wheat in the United States. USDA Agricultural Information Bull. 386.
Wheat, Vitamins
TABLE 2.W.21
Vitamins of wheat, flour, and bread
Thiamin
Riboflavin
Niacin
Biotin
Choline
Pantothenic acid
Folic acid
Inositol
p-Aminobenzoic acid
Wheat
Flour
(Mg/100 g Dry Weight)
Bread
0.40
0.16
6.95
0.016
216.0
1.37
0.049
370.0
0.51
0.104
0.035
1.38
0.0021
208.0
0.59
0.011
47.0
0.050
0.46
0.29
4.39
0.0029
202.0
0.69
0.040
53.0
0.092
White Sauce
TABLE 2.W.22
Ingredients for 1 cup of white sauce
Measure
Ingredients
Thin sauce
Standard
Butter or other
fat
All-purpose
flour
Salt
Milk
Calories in 1 cup
white sauce .__
Low-fat
1 tablespoon.- 2 teaspoons
Medium sauce
Standard
2 tablespoons
Low-fat
1 tablespoon.
1 tablespoon.
1 tablespoon.
2 tablespoons. 2 tablespoons.
*4 teaspoon __ % teaspoon _. M, teaspoon __ M teaspoon.
1 cup1
.1 cup 12
. . 1 cup1
.... 1 cup. 12
290
180
420
245.
Source: USDA (1980). Vegetables in family meals. USDA Home and Garden Bull. 105.
For wine
of 10% by
volume, add
For wine
of 12% by
volume, add
Ounces of sugar
per gallon
10
11
12
13
14
15
16
17
18
19
20
11.8
10.1
8.9
7.4
5.9
4.6
3.0
1.5
16.2
14.8
13.3
11.9
10.4
8.9
7.5
6.0
4.3
2.9
1.4
Wine, Sweet
TABLE 2.W.24
Fruit
Average
sugar
level
Sugar needed
per gallon
to make a
sweet wine
Grapes (eastern)
Grapes (Calif.)
Apples
Apricots
Blackberries
Blueberries
Cherries (sour)
Cherries (sweet)
Pear
Plum (Damson)
Plum (Prune)
Peach
Raspberries
Strawberries
12-20
16-20
13
12
6
8
14
18
12
14
17
10
8
5
ounces
11/4-2
1-11/2
2-21/4
2-21/2
2-3
21/4-3
2-21/4
11/2-2
21/4-2 y a
2-2V4
1V2-2
2-21/2
2y 2 -3
2-31/4
Average
acid
med. to high
low 2 to med.
low 2 to high
med. to high
high to very high
low to med.
high to very high
medium
med. to high
med. to high
med. to high
med. to high
high to very high
med. to high
Gallons of
sugar water 1
to add
per gallon
0-1
0
O-I/2
O-I/4
1 or more
0
1 or more
0
O-1/4
O-1/4
O-1/4
O-1/4
1 or more
O-V2
1 To maintain proper sugar level when the acidity is reduced by adding water, it is easier to make
up a sugar solution by dissolving 3 pounds of sugar in enough water to fill a 1-gallon jug.
2
Addition of some acid (citric or tartaric) may help. This can be done "to taste" after the active
fermentation is over.
Source: USDA (1977). Canning, freezing, storing garden produce. USDA Agriculture
Information Bull. 410.
Y
Yield Grade, Meat
TABLE 2.Y.1
Retail yield of carcass according to yield of meat grade
Yield Grade 1: means the carcass will yield 79.8% or more in retail cuts.
Yield Grade 2: 75.2-79.7%.
Yield Grade 3: 70.6-75.1%.
Yield Grade 4: 66-70.5%.
Yield Grade 5: 65.9% or less.
Source: USDA (1969). How to buy meat for your freezer. USDA Home and
Garden Bull. 166.
1492