Ahmann, C. F., and Hooker, H. D. The Estimation of Pectin and a Study of the of Ponology and Hort. Sci. 8: 232 (1935). Baker, G. L. A New Method for Determining the Jellying Power of Fruit-Juice

Constitution of Pectin. Mo. Agri. Expt. Sta. Research Bull. 77. (1925). Askew, H. O. Changes in the Chemical Composition of Developing Apples. J.

Extractives. Food Ind. 6: 305 (1934). Campbell, C. H. Jelly. Ind. Eng. Chem. 12: 558. (1920). Also in Am. Food J.

15: 24. (1920). Carre, M. H., and Haynes, D. The Estimation of Pectin as Calcium Pectate and the Application of this Method to the Determination of the Soluble Pectin in

Apples. Biochem. J. 16: 60. (1922). Chernoff, L. H. Pectin, Jelly-Making and Sugar. Am. Food J. 18: 200. (1923). Conrad, C. M. A Furfural-Yielding Substance as a Splitting Product of Protopectin During Ripening of Fruits. Plant Physiology 5: 93. (1930). Cox, R. E. Cranberry Jelly. Food Ind. 5: 348 (1933). Cruess, W. V., and McNair, J. B. Jelly Investigations. Ind. Eng. Chem. 8:

417 (1916). Denton, M. C, Johnson, R., and Yeatman, F. W. Homemade Apple Citrus

Pectin Extracts and Their Use in Jelly Making. U. S. Dept. Agri., Circular

254 (1923). Dore, W. H. The Pectic Substances. J. Chem. Ed. 3: 505 (1926). Dore, W. H. Recent Progress in the Chemistry of Pectin and Its Industrial

Application. Ind. Eng. Chem. 16: 1042 (1924). Dore, W. H. Definitions Written by the Committee on Nomenclature of Pectin of the Agricultural Food Division. Proc. Am. Chem. Soc. 49: 37 (1927);

J. Am. Chem. Soc. 49 (1927). Fellenberg, T. H. von. Uber die Konstitution der Pektinkorper. Biochem. Zeitsch.

85: 118 (1918). Goldthwaite, N. E. Contribution on the Chemistry and Physics of Jelly-Making.

Ind. Eng. Chem. 1: 333 (1909). Goldthwaite, N. E. Contribution on Jelly-Making. Ind. Eng. Chem. 2: 457 (1910). Goldthwaite, N. E. Principles of Making Fruit-Jellies. Colorado Agri. Expt. Sta.,

Fort Collins, Colo. Bull. 298 (1925).

Haller, M. H. Changes in the Pectic Constituents of Apples in Relation to Softening. J. Agri. Research 39: 739 (1929).

Halliday, E. G., and Bailey, G. R. Effect of Calcium Chloride on Acid-Sugar-Pectin Gels. Ind. Eng. Chem. 16: 595 (1924).

Jameson, E. Requirements of Pectin for the Commercial Jelly Maker. Ind. Eng. Chem. 17: 1291 (1925).

Johnston, R., and Denton, M. C. The Relation of Alcohol Precipitate to Jellying Power of Citrus Pectin Extracts. Ind. Eng. Chem. 15: 778 (1923).

Lowe, B., and Redfield, G. M. Iowa Grown Beet Sugar Equals Any Sugar. Iowa Agri. Expt. Sta., Bull. 135 (1926).

Myers, P. B., and Baker, G. L. Fruit Jellies. IV. The Role of Salts. Univ. of Del. Agri. Expt. Sta., Bull. 144. Technical Bull. No. 7 (1926).

Myers, P. B., and Baker, G. L. Fruit Jellies. V. The Role of Pectin. I. The Viscosity and Jellying Properties of Pectin Solution. Univ. of Del. Agri. Expt. Sta., Bull. 149. Technical Bull. No. 8 (1927).

Norris, F. W., and Schryver, S. B. The Pectic Substances of Plants. III. The Nature of Pectinogen and Its Relation to Pectic Acid. Biochem. J. 19: 676 (1925).

Olsen, A. G. Pectin Studies. I. Citrus Pectin. Ind. Eng. Chem. 25: 699 (1933).

Olsen, A. G. Pectin Studies. III. General Theory of Pectin Jelly Formation. J. Physical Chem. 38: 919 (1934).

Rooker, W. A. Fruit Pectin. Its Commercial Manufacture and Uses. Avi Publishing Co., N. Y. (1928).

Schryver, S. B., and Haynes, D. The Pectic Substances of Plants. Biochem. J. 10: 539 (1916).

Shroger, A. W. The Chemistry of Cellulose and Wood. McGraw-Hill Co. (1926).

Shaw, G. W. Packing Prunes in Cans. Cane Sugar vs. Beet Sugar. Cal. Expt. Sta., Circular 33 (1907).

Singh, L. A Study of the Relation of Pectin and Acidity in Jelly Making. Ind. Eng. Chem. 14:710 (1922).

Spencer, G. The Formation of Pectin Jellies by Sugar. J. Physical Chem. 33: 1987 (1929).

Spencer, G. The Effect of Salt on Sugar-Pectin Jelly-Formation. J. Physical Chem. 33: 2012 (1929).

Spencer, G. The Relation between Acids and Pectin in Jelly Formation. J. Physical Chem. 34: 410 (1930).

Spencer, G. The Purification and Estimation of Pectin. J. Physical Chem. 34: 429 (1930).

Spencer, G. The Manipulation of Jelly Strength-Testing Apparatus. J. Physical Chem. 34: 654 (1930).

Sucharipa, R. Experimental Data on Pectin-Sugar-Acid Gels. J. Assoc. Official Agri. Chem. 7: 57 (1923).

Tarr, L. W. Fruit Jellies. The Role of Acids. Univ. of Del. Agri. Expt. Sta., Bull. 134, Technical Bull. No. 2. (1923).

Tarr, L. W., and Baker, G. L. Fruit Jellies. II. The Role of Sugar. Univ. Del. Agri. Expt. Sta., Bull. 136, Technical Bull. No. 3 (1926).

Tarr, L. W. Fruit Jellies. III. Jelly Strength Measurements. Univ. of Del. Agri. Expt. Sta., Bull. 142, Technical Bull. No. 5 (1926).

Tarr, L. W. Fruit Jellies. Chapter 26, Colloidal Behavior. Edited by Bogue, McGraw-Hill Co. (1924).

Tarr, L. W. Fundamentals of Fruit Jelly Formation. Canning Age 5: 684 (1924).

Tolman, L. M., Munson, L. S., and Bigelow, W. D. The Composition of Jellies and Jams. J. Am. Chem. Soc. 23: 347 (1901). Wilson, C. P. The Manufacture of Pectin. Ind. Eng. Chem. 17: 1065 (1925).