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ARTICLE |

A REPORT ON TOMATO KETCHUPS

JAMA. 1916;LXVI(8):577. doi:10.1001/jama.1916.02580340033019.
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The Department of Agriculture of Pennsylvania has recently issued an interesting bulletin1 on "Tomato Ketchups." The report is made by Prof. Charles H. LaWall, chemist to the Dairy and Food Bureau, based on analyses which he and Leroy Forman have made. In April and May, 1915, on an order from Food Commissioner Foust of Pennsylvania, 142 samples of tomato ketchup were collected in the state of Pennsylvania. These represented 135 different brands. The samples were examined to determine the total solids so as to give a basis for comparison from the standpoint of actual values expressed in the form of dry material. The total soluble-solids also were determined, these giving an idea as to the cellular tissue contributed by the pulp, spices, etc. The volatile acids, expressed as acetic acid, were found for the purpose of studying this point as a factor in connection with the question of the

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