Table 1, Composition of pulp and of the liquor separated from it 9
Table 2, Composition of whole tomato pulps 21
Table 3, Composition of trimming stock pulps 22
Table 4, Comparison of methods for the determination and
calculation of solids in whole tomato pulp 23
Table 5, Tomato pulp and filtered liquor 24
Table 6, Corrections for specific gravity of hot pulp 43
Table 7, Comparisons of methods for determining specific gravity 45
Table 8, Corrections for specific gravity and Brix readings at
different temperatures 55
Table 9, Equivalent volumes of pulp of different degrees of
concentration 56
Table 10, Specific gravity and solids of tomato pulp 59
Table 11, Manufacture of Ketchup. Quantity of constituents to
be added to 800 gallons of boiling, partly concentrated pulp 65
Table 12, Solids in Ketchup obtained by drying in vacuum at
70° C. and by Abbé refractometer from Geerlig’s table 68
Table 13, Refractive index and per cent solids in Tomato Ketchup 69
Table 14, Corrections for temperature to be used with Table 13 70