Open AccessTítulo en español.
Author(s) -
Irma G. Rieckehoff
Publication year - 1956
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v40i2.12640
Subject(s) - humanities , physics , art
1. A torsional viscometer with a special device to lower the spindle of the instrument as it rotates has been used to determine the breaking strength of jellies and has been found excellent as to reproducibility of values obtained and simplicity of operation. 2. Values obtained by use of the tested viscometer are compared with corresponding ones obtained by the use of Tarr and Baker's Delaware jelly strength tester. 3. A torsional viscometer with a special attachment as described in this work is strongly recommended for control laboratories in the preserve industry. It is suggested that it be adopted for measuring the breaking strength of test jellies made to determine the jelly grade of pectins. A calibration curve can be prepared using a standard pectin and grades of tested pectins can be determined from such a curve.