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.
Also in this issue:Planned range improvement programs are beneficial
Heating and cooling: Of dwellings under study
New watermelon Klondike RS-57 for long-distance shipping
Search for yellow dwarf resistant barley
Walnut orchards on volcanic soils deficient in phosphorus
Early stocking affects forest stands in quality and value
Better fruits: For the consumer
Widespread zinc deficiency in California soils
Leaf analysis and fertilizer response
Table grape quality: After harvest
Germination inhibited by seed-borne chemicals
Moisture needs of grapevines
Wet-leaf and dry-leaf grass cover
Problems of wildland fire
Wine flavors from fusel oils
The relation of maturity of the grapes to the yield, composition, and quality of raisins
The effect of pretreatment and subsequent drying on the activity of grape oxidase