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CHEMISTRY IN RELATION TO THE FOOD INDUSTRY

JAMA. 1942;120(3):207-208. doi:10.1001/jama.1942.02830380039015.
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ABSTRACT

The program of the one hundred and fourth meeting of the American Chemical Society held in Buffalo, September 7 to 11, emphasized once more the importance of chemistry in the food industries. The numerous recent contributions of chemistry in this field have been little short of amazing. Many an amateur gardener now routinely dips his cuttings in a solution of indole-acetic acid to accelerate the development of root hairs and thus aid in the establishment of a new plant. Treatments with thiamine probably do not do as much for plants as many people hoped they would, but dipping the roots into a solution containing thiamine hydrochloride may help a plant to withstand the shock of transplanting. Gardeners and commercial fruit growers alike now spray fruit with chemicals such as thiourea or naphthalene acetic acid to reduce the loss of pears and apples resulting from premature dropping from the trees. Presumably

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