This edition had all images removed.

LoC No.: agr09000012

Title: Experiments on the Spoilage of Tomato Ketchup

Note: Reading ease score: 59.5 (10th to 12th grade). Somewhat difficult to read.

Credits: Produced by Larry B. Harrison, Chris Jordan and the Online
Distributed Proofreading Team at http: //www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)

Summary: "Experiments on the Spoilage of Tomato Ketchup" by A. W. Bitting is a scientific publication released in the early 20th century, specifically in 1909. It is a detailed report from the U.S. Department of Agriculture's Bureau of Chemistry, focusing on the conditions contributing to the spoilage of tomato ketchup, the effectiveness of preservatives, and methods aimed at prolonging its shelf life. The book provides insights into the manufacturing processes and experiments conducted to evaluate ketchup's durability under various conditions. The content of this work includes an extensive analysis of the factors that lead to the spoilage of ketchup, highlighting both the intrinsic qualities of the ingredients and the influence of manufacturing practices. Bitting outlines various experiments conducted with and without preservatives, most notably sodium benzoate, and discusses results regarding the longevity and quality of the ketchup. Additionally, the book examines the effects of temperature and storage conditions on spoilage once the product is opened, concluding that maintaining a lower temperature is crucial for prolonging the ketchup's shelf life. Through meticulous observations and data collection, the publication serves as a crucial resource for food manufacturers and consumers alike, helping them understand the complexities involved in ketchup production and preservation. (This is an automatically generated summary.)

Author: Bitting, A. W. (Arvill Wayne), 1870-1946

EBook No.: 52867

Published: Aug 21, 2016

Downloads: 61

Language: English

Subject: Ketchup

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

This edition has images.

LoC No.: agr09000012

Title: Experiments on the Spoilage of Tomato Ketchup

Note: Reading ease score: 59.5 (10th to 12th grade). Somewhat difficult to read.

Credits: Produced by Larry B. Harrison, Chris Jordan and the Online
Distributed Proofreading Team at http: //www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)

Summary: "Experiments on the Spoilage of Tomato Ketchup" by A. W. Bitting is a scientific publication released in the early 20th century, specifically in 1909. It is a detailed report from the U.S. Department of Agriculture's Bureau of Chemistry, focusing on the conditions contributing to the spoilage of tomato ketchup, the effectiveness of preservatives, and methods aimed at prolonging its shelf life. The book provides insights into the manufacturing processes and experiments conducted to evaluate ketchup's durability under various conditions. The content of this work includes an extensive analysis of the factors that lead to the spoilage of ketchup, highlighting both the intrinsic qualities of the ingredients and the influence of manufacturing practices. Bitting outlines various experiments conducted with and without preservatives, most notably sodium benzoate, and discusses results regarding the longevity and quality of the ketchup. Additionally, the book examines the effects of temperature and storage conditions on spoilage once the product is opened, concluding that maintaining a lower temperature is crucial for prolonging the ketchup's shelf life. Through meticulous observations and data collection, the publication serves as a crucial resource for food manufacturers and consumers alike, helping them understand the complexities involved in ketchup production and preservation. (This is an automatically generated summary.)

Author: Bitting, A. W. (Arvill Wayne), 1870-1946

EBook No.: 52867

Published: Aug 21, 2016

Downloads: 61

Language: English

Subject: Ketchup

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.