Orange varieties

Another set of tests of two orange varieties from 5 locations in Texas were sampled at two-week intervals throughout their season of maturity and juiced in the laboratory on a commercial test... 

Table Element i III. Elemental Seedling Orange Content of Several Blood Orange Varieties of Florida Orange (1937) Valencia Orange Juices (PPM)a Lue Gim Gong Orange Tangerine...

Versteeg et al. (50) have isolated various multiple forms of pectin esterases in oranges and shown that they differ in affinity to pectins and pectates and in heat stability and therefore may play different roles in cloud loss phenomena. One form (about 5% of the total PE activity) was found to be much more heat stable than the other forms it was also active at low pH (2.5) and at low temperatures. Another form did not cause self-clarification for this enzyme a similar mode of attack was proposed as for fungal pectin esterases which produce low-ester pectins less sensitive to calcium. Multiple forms of pectin esterases are present in the fruits of all of the orange varieties and citrus species tested. The two isoenzymes known to be responsible for cloud loss and gelation in citrus products were found to occur in all of the component parts of the orange fruit (51). In the French cider industry the endogenous PE of apple is used for the self-clarification of apple juice (52). 

The resulting black mass is a crude form of cinnabar, which is the sulfide ore of mercury. We can proceed with the black variety of cinnabar or we can improve this matter by sublimation to obtain the beautiful orange variety of cinnabar which is best. 

Topuz, A., Topakci, M., Canakci, M., Akinci, I., and Ozdemir, F. 2005. Physical and nutritional properties of four orange varieties. J. Food Eng. 66, 519-523. 

In most markets fmit juice must be 100% juice and contain no additives. Fmit nectars consist of pulp, juice, sugar, and water, and contain from 25 to 50% juice, depending on the fmit used. In the EEC the minimum juice content is 50% for orange and apple, 40% for apricot, and 25% for passion fmit and guava (26). Other fmit juice drinks include cocktails, which usually contain at least 25% juice and a variety of juice drinks which can contain from 1.5—70% juice (Table 2). 

Niobium Pent chloride. Niobium pentachloride can be prepared in a variety of ways but most easily by direct chlorination of niobium metal. The reaction takes place at 300—350°C. Chlorination of a niobium pentoxide—carbon mixture also yields the pentachloride however, generally the latter is contaminated with niobium oxide trichloride. The pentachloride is a lemon-yeUow crystalline soHd that melts to a red-orange Hquid and hydrolyzes readily to hydrochloric acid and niobic acid. It is soluble in concentrated hydrochloric and sulfuric acids, sulfur monochloride, and many organic solvents. 

Tlie isolable stable 1,2-dithietaiie, dithiatopazine (73), was prepared in 1988 and fully characterized (the name dithiatopazine was coined for its beautifully yellow-orange topazlike crystalline form) (87JA3801 88JA4856 90JA3029). Tlius, controlled photoirradiation of a dithiono-lactone (117) produced 73 in 65% yield along with an alkene 118 in 12% yield. Photolytic or thermal decomposition of 73 led to the alkene 118, a conversion that could be also carried out by a variety of reagents [m-BusShH-AIBN, Raney Ni, MCPBA, Fe2(CO)9, Mo(CO)6] in excellent yields. 

In specially tavouni.tile situations the hii/ttradi r predominates, in others the latter is found mixed with thesweel orange and with anolher species called /Uiesiii, which is a variety of the two first-named. This species is used pretcrably tor the manufacture of petit-grain oil. 

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