Some factors affecting the burning of sulfurs used in sulfuring fruits
AuthorsC. S. Bisson
H. W. Allinger
H. A. Young
Authors AffiliationsC. S. Bisson was Professor of Chemistry and Chemist in the Experiment Station; died March 13, 1940; H. W. Allinger was Analyst, Division of Chemistry; H. A. Young was Associate Professor of Chemistry and Associate Chemist in the Experiment Station.
Hilgardia 14(6):359-372. DOI:10.3733/hilg.v14n06p359. February 1942.
Abstract does not appear. First page follows.
During the 1936 season, growers in various districts in California were experiencing some difficulty in sulfuring the fruit to be dried. Long, Mrak, and Fisher5 found that the difficulties of that season were merely a recurrence of a series of yearly troubles. These investigators determined that some of the samples of sulfur in question burned 90 to 100 per cent, whereas many others burned anywhere from 10 to 50 per cent. With the poor-burning sulfurs the result was reduced quality of the product, delay in operations during the drying season, and an actual loss of sulfur through failure to burn.