Appendix APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (See list of synonyms and other explanatory notes at end of table) ~ Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility ~

~ Acacia (gum arabic) Dried, gummy exudation. Acacia senegal (L.) Willd, and Water (freely soluble). t= Em ulsifier, stabilizer, other species in the Leguminosae Alcohol (insoluble). ~ thickener. (Also see entry on family. V) Gums and Mucilages.)

Acetaldehyde (ethanol) CH3CHO Colorless liquid with characteristic (1) Oxidation of ethanol or Water, alcohol, and organic solvents Flavoring agent odor. Flammable. ethylene. (2) Dry distillation of (miscible) . calcium acetate with calcium formate.

Acetanisole (p-Methoxy• C9H100 2 Pale yellow solid with Hawthorn• Synthesis. Most fixed oils and propylene acetophenone like odor. glycol (soluble). Glycerin and Flavoring agent mineral oil (insoluble).

Acetic Acid, Glacial CH3COOH Clear, colorless liquid with pungent, (1) Oxidation-fermentation of Water, alcohol, and glycerine Acidifier, Flavoring agent acrid odor. Acid taste when diluted. ethanol. (2) Oxidation of acetalde• (miscible). hyde. (3) Direct synthesis from methanol and carbon monoxide.

Acetoin (Acetyl methyl carbinol; CH3CH(OH)COCH3 Colorless, pale liquid (monomer). Fermentation of diacetyl. Water and propylene glycol Dimethylketol; 2-Hydroxy-2- White crystalline powder (dimer). (miscible). Vegetable oils butanone) Monomer has a characteristic (practically insoluble). Flavoring agent buttery odor.

Acetone (2-Propanone; Dimethyl CH3COCH3 Clear, colorless liquid. Very volatile (1) Direct oxidation of propylene Water, alcohol, ether, chloroform ketone) with characteristic odor. Highly with air. (2) Fermentation of and most vegetable oils (miscible). Extraction solvent flammable. starch (also produces butanol). (3) Oxidation of cumene to form cumene hydroperoxide which de• composes into acetone and phenol. (4) Passage of acetic acid vapor over heated lime to form calcium acetate which breaks down into acetone and calcium carbonate.

Acetone Peroxides A mixture, but mainly Active ingredient is mixed with Synthesis. Usually mixed with edible carrier in Bleaching agent, maturing 2,2-hydroperoxypropane. cornstarch carrier. Product is a fine, solid phase. agent, and dough conditioner white, free-flowing powder with a sharp, acrid odor (similar to hydro• gen peroxide when fresh). Strongly oxidizing and hazardous (skin and eyes). N -..I --..I \-oJ ...... APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) -00 Common Names (Other names) and Function(s) Fonnula General Characteristics Usual Sources Solubility

Acetophenone (Methyl C6HS·CO·CH3 Essentially colorless liquid. Odor Synthesis. Propylene glycol and most fIxed phenyl ketone) is very sweet and pungent. oils (very soluble). Alcohol, chloro• Flavoring agent form, and ether (soluble). Water and mineral oil (slightly soluble). Glycerin (insoluble).

Acetylated Monoglycerides Partial or complete esters of Range from clear, thin liquids to (1) Interesterification of edible Wa ter (insoluble). Alcohol, acetone, Coating agent, emulsifier, lubri• glycerin with a mixture of acetic solids and from colorless to pale• fats with triacetin and glycerin and organic solvents (soluble). cant, solvent, texture modifying acid and edible fat-forming fatty yellow color. Odor may be like (with catalyst), followed by agent acids. acetic acid. Bland taste. molecular distillation. (2) Direct acetylation of edible mono• glycerides with acetic anhydride (no ca talyst or molecular distillation required).

Adipic Acid (Hexanedioc acid; HOOC(CH2)4 COOH White, crystalline solid. Non• Synthesis. Alcohol (freely soluble). Acetone 1 ,4-Butanedicarboxylic acid) hygroscopic. (soluble). Water (slightly soluble). Buffer, neutralizing agent

Agar Dried hydrophyllic poly• White to pale-yellow solid available Extracted from seaweed and Cold water (insoluble). Boiling Emulsifier, stabilizer, thickener. galactoside. (Sulfuric acid ester in numerous forms-from agglutinated various marine algae. water (soluble). (Also see entry on Gums and of a linear galactan.) strips to powder. Slight characteristic Mucilages. odor. Pasty taste.

DL-Alanine (DL-2-Amino• CH3CH(NH2)COOH White, odorless, crystalline powder. Synthesis from acetaldehyde. Water (freely soluble). Alcohol propanoic acid) Sweetish taste. (sparingly soluble). Nutrient and dietary supplement. (A nonessential amino acid)

L-Alanine (L-2-Aminopropanoic CH3CH(NH2)COOH White, odorless, crystalline powder. Enzymation of L-aspartic acid. Water (freely soluble). Alcohol acid) Sweetish taste. (sparingly soluble). Ether Nutrient and dietary supplement. (insoluble ). (A nonessential amino acid)

Alginic Acid (C6Hs0 6)n White to white-yellow fibrous Extracted from various brown Water (insoluble). Alkaline Emulsifter, stabilizer, thickener. (A hydrophilic colloidal carbo• powder. Odorless and tasteless. seaweeds. (Phaeophyceae). solutions (readily soluble). Organic (Also see entry on Gums and hydrate) (Pyranose ring form) solvents (insoluble). ~ Mucilages.) Z

~ Allyl Cyclohexanepropionate C12H2002 Colorless liquid. Odor is similar to Synthesis. Water (practically insoluble). (Allyl-3-cyclohexanepropiona te) pineapple. Glycerin (practically insoluble). ~ Flavoring agent Alcohol, chloroform, and ether 1:1' ~ (miscible ). til Allyl Hexanoate (Allyl caproate) CH3 (CH2)COOCH2CH=CH2 Colorless to pale-yellow liquid. Odor Synthesis Alcohol, most fixed oils, and ~ Flavoring agent is strong and similar to pineapple. mineral oil (miscible). Propylene t!1 Z glycol (practically insoluble). 0

...,>< Allyl Ionone C16H24 O Yellow liquid. Strong odor-fruity Synthesis. Alcohol (soluble). Water Flavoring agent and pineapple-like. (insoluble). =>- ~ Allyl isothiocyanate (volatile CH2=CH-CH2-N=C=S Colorless to pale-yellow liquid. Dried ripe seed of Brassica nigra Alcohol, ether, and carbon disulfide til mustard oil Strongly refractive. Strong, pungent (L.) Koch, or Brassica juncea (miscible ). Flavoring agent odor and acrid taste. (Taste and odor (L.) Czerniaew of the Cruciferae tests should be applied with caution.) family). By maceration with water.

Almond Oil (Bitter almond oil free Parent substance is a glucoside, Colorless to pale-yellow liquid. Fruit kernels containing amygdalin, Most fixed oils and propylene from prussic acid) amygdalin) Possesses a strong almond-like odor. such as Prunus amygdalus Batsch glycol (soluble). Mineral oil Flavoring agent Somewhat astringent, but mild taste. var. amara (De Candolle) Focke of (slightly soluble). Glycerin the Rosaceae family. Water- (insoluble). macerated cake is steam distilled to remove hydrocyanic acid.

Aluminum Ammonium Sulfate AlNH4(S04)2 '12H2O Colorless solid (crystals, granules, Inorganic reaction. Water (freely soluble). Alcohol (Ammonium alum) or powder). Odorless. Strongly (insoluble). Glycerin (freely Buffer, neutralizing agent astringent with sweet taste. Solutions soluble). are acidic to litmus.

Aluminum Potassium Sulfate AIK(S04)2,12H 2O Colorless solid (crystals or powder). Inorganic reaction. Water (freely soluble). Alcohol (Potassium alum) Odorless. Astringent with sweet (insoluble). Glycerin (freely Buffer, firming agent, taste. Solutions are acidic to soluble). neutralizing agent litmus.

Aluminum Sodium Sulfate AlNa(S04)2 Colorless solid (crystals, granules, or Inorganic reaction. Water: Anhydrous form (slowly (Soda alum; Sodium alum) powder). May contain 12 molecules soluble; Dodecahydrate (freely Buffer, firming agent, of hydration. Odorless. Astringent soluble). Alcohol (insoluble). neutralizing agent with saline taste.

Aluminum Sulfate AI2(S04)2xH20 White solid (powder or crystalline). Inorganic reaction Water: Anhydrous form (slowly Firming agent Odorless. Mildly astringent with soluble; Hydrate (freely soluble). sweet taste. Also available commer- cially as a 50% water solution of AI2(S04)2,18H20. Acid to litmus. Sometimes solution is slightly colored and turbid.

Ambrette Seed Oil Clear, yellow-to-amber liquid with Dried and crushed seeds of Most fixed oils and mineral oil Flavoring agent musky odor. Abelmoschus moschatus Moench, (soluble, but with cloudiness). syn. Hibiscus Abelmoschus L of Glycerin and propylene glycol the Malvaceae family. Oil obtained (relatively insoluble). by steam distillation of seeds is N refined by solvent extraction to ..... -\0 remove fattv acids. APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ~ -~ Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Ammonium Alginate (Algin) (C6 H70 6 NH4)n White-to-yellow fibrous or granular Synthesis. Water (forms viscous, colloidal Emulsifier, stabilizer, (Ammonium salt of alginic acid powder. solution). Alcohol (insoluble). thickener previously listed) Chloroform and ether (insoluble).

Ammonium Bicarbonate NH4HC03 White solid (crystals or powder). Inorganic reaction. Water (freely soluble). Alcohol Alkali, leavening agent Decomposes at temperatures above (soluble). 60°C (140°F). Slight ammonia• like odor.

Ammonium Carbonate (A mixture (NH4HC03) and (NH2oCOONH4) White powder or translucent mass. Inorganic reaction. Water (freely soluble). of ammonium bicarbonate and in varying proportions Becomes opaque upon exposure to ammonium carbamate) air. Finally converts to ammonium Buffer, neutralizing agent bicarbonate with loss of ammonia and carbon dioxide.

Ammonium Chloride (Sal ammoniac) NH4Cl Colorless crystalline solid of white Inorganic reaction. Water (freely soluble). Glycerin Dough conditioner, yeast food powder. Somewhat hygroscopic. (freely soluble). Alcohol (sparingly Saline taste. soluble).

Ammonium Hydroxide (Ammonia NH40H Clear colorless solution of Dissolving NH3 gas in water. water; Ammonia solution) ammonia (NH3) in water. Exposure Alkali to air causes rapid loss of NH3.

Ammonium Phosphate, Dibasic (NH4)2HP04 White solid (crystalline powder or Inorganic reaction. Water (freely soluble). (Diammonium phosphate) granules). Odorless. Saline taste. Buffer, dough conditioner, leavening agent, yeast food

Ammonium Phosphate, Monobasic NH4H2P04 White solid (crystalline powder or Inorganic reaction. Water (freely soluble). (Monoammonium phosphate) granules). Odorless. Buffer, dough conditioner, leavening agent, yeast food

Ammonium Saccharin (1,2-Benzi C7 HSN20 3S White solid (crystalline or powder). See Saccharine in this list. Wa ter (freely soluble). isothiazolin-3-one l,I-Dioxide Intensely sweet. Ammonium Salt) Nonnutritive sweetener.

~ Ammonium Sulfate (NH4)2S04 White solid (crystalline or powder). Inorganic reaction. Water (freely soluble). Alcohol Z Dough conditioner, yeast food Decomposed at temperatures above (insoluble ). 280°C (536°F). ~ .-j > a-Amylcinnamaldehyde (Amylcinna- C14H1SO Yellow liquid with pronounced Synthesis. Fixed oils and mineral oil (soluble). tiel maldehyde) flowery odor, resembling jasmine Glycerin and propylene glycol ~ Flavoring agent in dilute solutions. (insoluble). III Amyris Oil (West Indian Sandal- Dear, pale-yellow viscous liquid. Wood of Amyris balsamifera 1. Most fixed oils and mineral oil ~ wood oil) Odor is suggestive of sandalwood. of the Rutaceae family. Volatile (soluble). When mixed in equal pro- t'f1 Flavoring agent oil is obtained by steam distilla- portions with propylene glycol, Z t:1 tion of the wood. opalescent solution is formed. Glycerin (practically insoluble). X ...-.! >- Anethole (p-Propenylanisole) C1OH12O Colorless or very pale-yellow liquid. Prepared from anise oil. See Water (slightly soluble). Chloro- = ~ Flavoring agent Odor is anise-like and taste is sweet. Anise Oil in this listing. Also form and ether (miscible). Alcohol Vl Exposure to light causes degradation prepared synthetically. solutions are neutral to litmus. of compound.

Angelica Root Oil Pale-yellow to deep ~ber liquid. Rootlets of Angelica arch- Most fixed oils (soluble). Mineral Flavoring agent Pungent odor. Bitter-sweet taste. angelica 1., grown mainly in oil (slightly soluble). Glycerin and Europe. Oil is obtained by propylene glycol (relatively steam distillation. insoluble).

Angelica Seed Oil Pale-yellow liquid with sweeter Seeds (fresh) of Angelica Most fixed oils (soluble). Mineral oil Flavoring agent taste and more delicate aroma than angelica 1. Oil is obtained by (slightly soluble). Glycerin and Angelica Root Oil. steam distillation. propylene glycol (relatively insoluble). Alcohol (passes Codex specifications).

Anise Oil Colorless to pale-yellow liquid. Dried ripe fruit of Pimpinella Alcohol (passes Codex specifica- Flavoring agent Highly refractive. Odor and taste anisum 1. of the Umbelliferae tions). is that of anise. family; or of Illicium verum Hooker villus of the Magnoliaceae family. Oil is obtained by steam distillation.

Anisole (Methylphenyl ether) C7Hs O Colorless liquid. Odor is described Synthesis. Water (insoluble). Alcohol and Flavoring agent as phenolic and anise-like. ether (soluble).

Anisyl Acetate (p-Methoxy- C1OH120 3 Colorless to pale-yellow liquid. Synthesis. Mo st fixed oils and mineral oil benzyl acetate) Odor is described as flowery and (soluble). Glycerin and propylene Flavoring agent fruity. glycol (insoluble). Alcohol (passes Codex specifications).

Anisyl Alcohol Cs HIOO2 Colorless to pale-yellow liquid. In nature, a constituent of vanilla Most fixed oils (soluble). Glycerin Flavoring agent Odor is flowery. pods. Can be prepared synthetically (sparingly soluble). Mineral oil by reduction of anisic aldehyde. (insoluble). Alcohol (passes Codex specifications).

L-Arginine (L-I-AminD4- C6H14N402 White solid (crystalline or powder). (1) Fermentation (artificial mutant). Water (soluble). Alcohol (sparingly guanidovaleric Acid) A strongly alkaline substance. (2) synthesis from L-ornithine. soluble). Ether (insoluble). Nutrient, dietary supplement Absorbs carbon dioxide from air. A quasi-essential amino acid.

N -00 N 00 -N APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ------~-----.---- - Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

L-Arginine Monohydrochloride C6H14N402 ·HCl White or slightly offwhite solid See entry immediately above. Water (soluble). Hot alcohol L-I-Amino-4-guanidovaleric acid (crystalline powder). Essentially (slightly soluble). Ether (insoluble). monohydrochloride) odorless. Melts at about 235°C Nutrient, dietary supplement (455°F).

Ascorbic Acid (Vitamin C; C6H80 6 White to slightly yellow solid (1) Microbiological-Acetobacter Water (freely soluble). Alcohol L-Ascorbic Acid) (crystalline or powder). Melts at suboxidans oxidative fermenta• (soluble). Antioxidant, dietary supplement, about 190°C (374°F). Deterio• tion of calcium d-gluconate. (2) nutrient, preservative rates in presence of air, particualarly Chemical-Oxidation of I-sorbose. (Also see entry on Ascorbic Acid when moist. (3) Various natural sources, such (Vitamin C) as rose hips.

Ascorbyl Palmitate (pammitoyl C22H380 7 White to pale-yellow powder with Synthesis. Water (very slightly soluble). L-Ascorbic acid) citrus-like odor. Alcohol (freely soluble). Vegetable Antioxidant oils (very slightly soluble).

L-Asparagine (L-O!-Aminosuc• H2NOCCH2CH(NH2)COOH White solid (crystalline or powder). Synthesis from L-aspartic acid. Water (soluble). Alcohol and ether cinamic acid) Melts at about 234°C (453°p). A (practically insoluble). Dietary supplement, nutrient nonessential amino acid. Solutions are acid to litmus.

Aspartame (N· L-a-Aspartyl-L• C14H18N20S White crystalline powder. Odorless. Synthesis. Water (sparingly soluble). Alcohol phenylalanine I-Methyl ester) Sweet taste. (slightly soluble). Sweetener, flavor enhancer.

OL-Aspartic Acid (OL-Amino HOOCCH2CH(NH2)COOH Colorless or white crystalline solid. Synthesis. Water (slightly soluble). Alcohol succinic acid) Odorless. Acid taste. Melts with and ether (insoluble). Dietary supplement, nutrient decomposition at 280°C (536°p).

L-Aspartic Acid (L-Aminosuccinic HOOCCH 2CH(NH2)COOH White solid (crystalline or powder). Synthesis. Water (slightly soluble). Alcohol acid) Odorless. Slightly acid taste. Melts and ether (insoluble). Dietary supplement, nutrient at about 270°C (518°P).

Azodicarbonamide C2H4 N40 2 Yellow-to-{)range-red solid Synthesis. Water and most organic solvents Maturing agent for flour (crystalline powder). Melts and (practically insoluble). Dimethyl decomposes above 180°C (356°P). sulfoxide (slightly soluble). ~ Z Fixed oils (soluble). Mineral oil Balsam Peru Oil Yellow-to-pale-green liquid. Peruvian Balsam obtained from ~ Flavoring agent Relatively viscous. Odor is described Myroxylon pereirae Royal (soluble, but with turbidity). --l as sweet balsamic. Klotzsche of the Leguminosae Propylene glycol (slightly soluble). > family. Extraction or distillation Glycerin (practically insoluble). == ~ used. til Basil Oil Light yellow liquid. Spicy odor. Flowering tops of entire plant of Most fixed oils (soluble). Alcohol ~ "C Flavoring agent Distinguished from sweet basil oil Ocimum basilicum L., which (meets Codex specifications). ~ by camphoraceous odor. grows on Reunion Island on the Propylene glycol (soluble with Z Islands of the Comoros. Steam haziness). Glycerin (insoluble). 52 >< distillation used. ..., > Bay Oil (Myrcia oil) Yellow to brownish-yellow liquid. Leaves of Pimenta acris Kostel. Alcohol and glacial acetic acid = ~ Flavoring agent Aromatic odor is pleasant. Pungent, Volatile oil is recovered by (soluble). til spicy taste. Alcohol solutions are distillation. acid to litmus.

Beeswax, White (White Wax) Yellowish-white solid with faint Bleached, purified wax from Water (insoluble). Cold alcohol Candy glaze and polish, characteristic odor. honeycomb of Apis mellifera L. (sparingly soluble). Boiling alcohol flavoring agent of the family Apidae. dissolves some constituents of the wax (cerotic acid and myricin). Chloroform, ether, and fixed and volatile oils (completely soluble). Cold benzene and cold carbon disulfide (partly soluble), but above 30°C (86°F), fully soluble.

Beeswax, Yellow (Yellow wax) Yellowish-to-grayish-brown solid. Purified wax from honeycomb Comparable with White Beeswax Candy glaze and polish, Agreeable, honey-like odor. Brittle of Apis mellifera L. of the family previously described. flavoring agent when cold. Pliable above 3SoC (9So). Apidae.

Benzaldehyde (Benzoic aldehyde) C7H6O Colorless liquid. Odor resembles Synthesis, although occurs as Water (slightly soluble). Alcohol, Flavoring agent almond oil. Burning taste. Degrades constituent of oils of bitter ether, fixed oils, and volatile oils upon exposure to light. Oxidizes almond, peach, and apricot (miscible ). in air to benzoic acid. kernel.

Benzoic Acid C6HsCOOH White solid (crystalline scales or Synthesis. Oxidation of toluene. Water (slightly soluble in cold Antimicrobial agent, preservative needles). Slight odor like benzalde- water; soluble in hot water). hyde. Compound sublimes at about Alcohol, chloroform, and ether 100°C (212°F) and is volatile in (freely soluble). Solvent hexane steam. (sparingly soluble). Fixed and volatile oils (soluble).

Benzophenone (Diphenyl ketone; C13H1OO White solid (crystalline or flaky). Synthesis. Fixed oils and mineral oil (soluble). Benzoylbenzene) Delicate, persistent rose-like odor. Propylene glycol (slightly soluble). Flavoring agent Glycerin (insoluble). Alcohol (soluble).

Benzoyl Peroxide (Benzoyl C14HIOO4 Colorless, crystalline solid. In dry Synthesis. Water (insoluble). Alcohol Superoxide) form, compound is highly reactive (slightly soluble). Benzene, chloro- Bleaching agent and has been known to explode form, and ether (soluble). Carbon spontaneously. Melts between 103° disulfide (sparingly soluble). and 106°C (217° and 223°F), at which temperature it decomposes. N... 00w t-J APPENDIX TABLE I. ADDITIVES AND OT"ER FOOD C"EMICALS-PRINCIPAL C"ARACTERISTICS (cont.) ... ~ Common Names (Other names) and runction(s) Formula General Characteristics Usual Sources Solubility

Benzyl Acetate C9"1002 Colorless liquid. Flowery odor. Synthesis. Most fixed oils, mineral oil, and Flavoring agent propylene glycol (soluble). Water and glycerin (insoluble). Alcohol (freely soluble).

Benzyl Alcohol (phenyl carbinol) C7"SO Colorless liquid. Slight aromatic odor. Synthesis. Water (soluble). Alcohol, ether, and Flavoring agent Sharp, burning taste. Boils and de- chloroform (miscible). composes at about 206°C (403°F). Odor of behzaldehyde is noticeable. Neutral to litmus.

Benzyl Benzoate C 14"1202 Colorless, oily liquid. Slight aromatic Synthesis. Water (practically insoluble). Flavoring agent odor. Sharp, burning taste. Glycerin (practically insoluble). Alcohol, chloroform, and ether (miscible ).

Benzyl Butyrate (Benzyl C 11"1402 Colorless liquid. Fruity odor some- Synthesis. Fixed oils and mineral oil (soluble). n-Bu tyrate) thing like plum. Propylene glycol (practically in• Flavoring agent soluble). Alcohol (passes Codex specifications).

Benzyl Cinnamate C 16"1402 White-to-pale-yellow solid. Sweet, Synthesis. Most fixed oils (soluble). Mineral Flavoring agent balsamic odor. oil (sparingly soluble). Glycerin and propylene glycol (insoluble). Alcohol (passes Codex specifica• tions).

Benzyl Phenylacetate C15"14 0 2 Colorless liquid. Sweet, flowery Synthesis Alcohol, chloroform, ether Flavoring agent odor. Trace of a honey-like essence. (miscible).

Benzyl Propionate C 10"1202 Colorless liquid. Sweet, fruity odor. Synthesis. Most fixed oils (soluble). Propylene Flavoring agent glycol (sparingly soluble). Mineral oil (slightly soluble). Glycerin (in• soluble. Alcohol (soluble).

Benzyl Salicylate C I4 "1203 Nearly colorless liquid. Odor is Synthesis. Most fixed oils and mineral oil Flavoring agent faintly sweet. (soluble). Propylene glycol (prac• tically insoluble). Glycerin (in• soluble). Alcohol (freely soluble). i ~ Bergamot Oil, Expressed Green to yellowish-green or yellowish• Fresh peel of fruit of Citr]Js Alcohol and glacial acetic acid Flavoring agent brown liquid. Sweet, fruity odor. bergamia Risso and Poiteau of the (miscible). Most fixed oils (soluble). ~ family Rutaceae. Volatile oil is Glycerin and propylene glycol tiel expressed without use of heat. (insoluble ). E BHA (Butylated Hydroxyanisole CIIH1602 White or faintly yellow, waxy solid. Synthesis. Water (insoluble). Alcohol and Antioxidant Mainly 3-BHA (3-tert-butyI4- Faint characteristic odor. Melts propylene glycol (freely soluble). ; hydroxyanisole), but with vary• between 48° and 63°C (l18° and ing amounts of 2-BHA (2-tert 145°F). ~ butyI4-hydroxyanisole). ~ BHT (Butylated Hydroxy toluene; C1SH24 0 White solid (crystalline) Faint Synthesis. Water (insoluble). Propylene glycol ~= 2,6-Di-tertbutyl-p-cresol) characteristic odor. (insoluble). Alcohol (freely soluble). til Antioxidant

Biotin (cis-Hexahydro-2-oxo• CIOH16N203S Nearly white powder (crystalline). Synthesis from meso-

Birch Tar Oil, Rectified Clear, dark-brown liquid. Odor is Bark and wood of Betula pendula Most fixed oils (soluble). Glycerin, Flavoring agent like that of leather. Roth and related species of Betula mineral oil, and propylene glycol of family Betulaceae. Pyroligneous (insoluble). Absolute alcohol oil is obtained by dry distillation. (freely soluble).

Bois de rose Oil Colorless to pale-yellow oily liquid. Chipped wood of Aniba rosaeo• Most fixed oils and propylene Flavoring agent Pleasant flowery odor with slight dora val. amazonica Ducke of the glycol (soluble). Mineral oil camphoraceous essence. Lauraceae family. Oil is obtained (soluble, but usually with by steam distillation. Oils of slightly turbidity). Glycerin (slightly varying qualities are obtained from soluble). Alcohol (freely soluble). coastal region of Brazil and Amazon valley and from Loreto province of Peru.

Bornyl Acetate (Levo-Bornyl C12H2002 Colorless liquid, but also as a semi• Various pine needle oils. Also by Most fixed oils and mineral oil Acetate) crystalline mass or white crystalline acetylation of borneol. (soluble). Glycerin and propylene Flavoring agent solid. Odor is of strong pine. glycol (practically insoluble). Alcohol (freely soluble).

Brominated Vegetable Oil Pale-yellow-to-

Butadiene-Styrene 75/25 Rubber Furnished as latex (which must be Manufactured by the emulsion (SBR 2006 Type Latex; SBR 1027 washed by food processor prior to copolymerization of butadiene Type Solid) use); or as a prewashed solid in form and styrene. Also used are fatty Masticatory substance in of free-flowing uniform crumb, or acid soaps as emulsifiers, a per• chewing gum base slab. May contain a food-grade sulfate catalyst, and a suitable antioxidant and partitioning agent. shortstop.

N -00v. N 00 APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) -0'1 Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Butadiene-Styrene 50/50 Rubber Differs slightly in pH and solids Similar to substance previously (SBR 2000 Type Latex; SBR 1028 content from substance previously described Type Solid) described. Masticatory substance in chewing gum base.

2-Butanone (Methyl Ethyl CH3COCH2CH3 Clear, colorless liquid. Sharp, Synthesis. Alcohol and ether (miscible). Ketone) penetrating odor. Water (freely soluble). Flavoring Agent

Butyl Acetate (n-Butyl acetate) CH3COOCH2CH2CH2CH3 Clear, colorless liquid. Strong Synthesis. Water (sparingly soluble). Alcohol, Flavoring agent fruity odor. ether, and propylene glycol (miscible) .

Butyl Alcohol (I-Butanol) CH3(CH2)2CH20H Clear, colorless liquid. Penetrating Synthesis. Water (soluble). Alcohol, ether, and Flavoring agent wine-like odor. numerous organic solvents miscible).

Butylated Hydroxymethylphenol C1SH2402 Nearly white solid (crystalline). Synthesis Water and propylene glycol (in• (4-Hydroxymethyl-2,6-di-tert• Faint characteristic odor. soluble). Alcohol (freely soluble). butylphenol Antioxidant

Butyl Butyrate (n-Butyl CH3CH2CH2COOC4H9 Colorless liquid. Fruity odor Synthesis. Water and propylene glycol n-Butyrate) suggestive of pineapple when (soluble). Alcohol (freely soluble). Flavoring agent dilute.

Butyl Butyryllactate (Butyrllactic Cl1 H200 4 Colorless liquid. Mild odor of Synthesis. Alcohol and most fixed oils acid; Butyl ester; Lactic acid, butter. (miscible). Propylene glycol Butyl ester, butyrate) (soluble). Water and glycerin Flavoring agent (insoluble ).

1,3-Butylene Glycol CH20HCH2CHOHCH3 Clear, colorless, hygroscopic, Synthesis Water, acetone, ether (miscible). Solvent for nearly all viscous liquid. Slight characteristic Fixed oils (immiscible). Substance flavoring agents taste. Nearly odorless. dissolves most essential oils and synthetic flavoring substances. tert-Butylhydroquinone (Mono• CIOH1402 White solid (crystalline). Char• Synthesis. Water (practically insoluble). ~ tert-butylhydroquinone; TBHQ) acteristic odor. Alcohol and ether (soluble). ~ Antioxidant =~ {Il~ =; Butyraldehyde (Butyl aldehyde) CH3(CH2)2CHO Clear, colorless liquid. Sharp, Synthesis Water (soluble). Alcohol and ether ." Flavoring agent pungent odor. (miscible) . t!j Z Butyric Acid CH (CH2)2COOH Clear, colorless liquid. Sharp, Synthesis. Alcohol, propylene glycol, most 3 ~ Flavoring agent penetrating odor of rancid butter. fixed oils (miscible). Water and o-l alcohol (miscible). => ~ Caffeine (1 ,3,7-Trimethylxanthine) CsHION40 2 White solid (powder or glistening Coffee, tea waste, kola nuts, Water (hydrated caffeine is til Central stimulant in cola-type needles). Odorless. Bitter taste. and guarana by solvent extrac- sparingly soluble). Alcohol beverages Solutions are neutral to litmus. tion. Also as a byproduct of (sparingly soluble). Chloroform Obtainable in anhydrous form or non-caffeine coffees. (freely soluble). Ether (slightly with 1 molecule of water of soluble). hydration. Hydrate is efflorescent in air.

Calcium Acetate Ca(C2H30 2)2 White solid (bulky and finely Inorganic reaction. Water (freely soluble). Alcohol Sequestrant divided). Odorless. (slightly soluble).

Calcium Alginate (Algin) [(C6H706)2Ca] n White or yellow solid (fibrous or Algin is calcium salt of alginic Water (insoluble). Alkaline Emulsifier, stabilizer, thickener. granular powder). Essentially odor- acid (described earlier in this solutions (soluble). Organic solvents (Also see entry of Gums and less and tasteless. list). (insoluble). Mucilages.).

Calcium Ascorbate C12H14Ca012·2H20 White or pale yellow solid Ascorbic acid. Water (soluble). Alcohol (slightly Antioxidant (crystalline powder). soluble). Ether (insoluble).

Calcium Bromate Ca(Br03)2·H20 White solid (crystalline powder). Inorganic reaction Water (very soluble). Dough conditioner, maturing agent

Calcium carbonate CaC03 White solid (fine, microcrystalline Purified and treated natural Water and alcohol (practically Alkali, anticaking agent; dough powder). calcium substances. insoluble). Presence of alkali hy- conditioner, firming agent, droxides reduces solubility; carbon nutrient supplement, yeast food. dioxide and ammonium salts in- crease solubility.

Calcium Chloride, Anhydrous CaCl2 White, hard solid (fragments or Inorganic reactions. Water (freely soluble). Boiling Firming agent, sequestrant, granules). Odorless. Deliquescent. water and alcohol (very soluble). miscellaneous functions.

Calcium Chloride Solution CaCl2 + H2O Colorless (or slightly colored) Firming agent, sequestrant, solution. Clear or slightly turbid. miscellaneous functions. Usually available in concentrations of 35% to 45% CaCI2.

Calcium Citrate Ca3 (C6Hs0 7)2 .4H2) White solid (fme powder). Odorless. Acid-base reaction. Water (very slightly soluble). Buffer, firming agent, sequestrant Alcohol (insoluble).

t-J .... 00 " to.)

APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) QC) -QC) Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Calcium Disodium EDTA (Calcium ClOH12CaN2Na20S .2H20 White solid (crystalline granules or Synthesis. Water (freely suluble). disodium ethylenediaminetetracetate; off-white powder). Odorless. Calcium disodium (ethylenedinitrilo) Slightly hygroscopic. Slight saline tetracetate; Calcium disodium edetate) taste. Stable in air. Preservative, sequestrant

Calcium Gluconate [CH20H(CHOH)4 ·COO) 2Ca White solid (crystalline granules or Synthesis. Water (sparingly soluble). Solubility Buffer, firming agent, powder). Odorless and tasteless. increases with lowering temperatures. miscellaneous functions Stable in air. Alcohol (insoluble).

Calcium Glycerophosphate C3H7Ca06P White solid (fine powder). Water (sparingly soluble). Solubility Dietary supplement, nutrient Essentially tasteless. Somewhat increases with lowering tempera• hygroscopic. ture. Citric acid increases solubility in water solutions. Alcohol (insoluble ).

Calcium Hydroxide (Slaked Lime) Ca(OH)2 White solid (powder). Taste is Quicklime and water. Water (slightly soluble at room Buffer, firming agent, alkaline and bitter. temperature-very slightly soluble neutralizing, miscellaneous in boiling water). Glycerin and functions. saturated sucrose solution (soluble). Alcohol (insoluble).

Calcium Iodate Ca(I°3)2· 2H20 White solid (powder). Sometimes Water (slightly soluble). Alcohol Dough conditioner, maturing has a slight odor. (insoluble). agent

Calcium Lactate [CH3CH(OH)COO) 2Ca.xH20 White or cream-colored solid Acid-base reaction. Water (soluble). Alcohol (prac• Buffer, dough conditioner, (crystalline powder or granules). Con- tically insoluble). yeast food tains up to 5 molecules of water of crystallization. Pentahydrate is efflores- cent. At 120°C (248°F) it becomes anhydrous.

Calcium Lactobionate (Calcium 4-(8, C24H42Ca024 White solid (free-flowing powder). Lactic acid. Water (freely soluble). Alcohol and D-Galactosido )-D-gluconate) Odorless. Bland taste. Readily forms ether (insoluble). Firming agent in dry pudding double salts (chloride, bromide, mixes gluconate, etc.). Decomposes at about 120°C (248 OF). ~ Z Calcium Oxide (Lime) CaO White or grayish solid (hard masses Lime or calcium byproduct. Water (slightly soluble at room ~ Alkali, dietary supplement, or granules, or powder). temperature, decreasing to very yeast food slightly soluble at boiling temper• ~ ature). Glycerin (soluble). Alcohol = ~ (insoluble ). til Calcium salt dextrorotatory Water (freely soluble). Glycerin Calcium Pantothenate (Dextro [HOCH2C(CH3)2CH(OH)CONH of ~ calcium pantothenate) (CH2)2COOI2Ca White powder. Slightly hygroscopic. isomer of pantothenic acid. (soluble). Alcohol, chloroform, t'1'l Dietary supplement, nutrient Odorless. Bitter taste. Stable in air. ether (practically insoluble). Z (See also Pantothenic Acid) ~ >-l Calcium Pantothenate, Racemic ClsHnCaN2010 White powder. Slightly hygroscopic. Mixture of the calcium salts of the Water (freely soluble). Glycerin > \:1:1 Dietary supplement, nutrient Odorless. Bitter taste. Stable in air. dextrorotatory and levorotatory (soluble). Alcohol, chloroform, r-' See also Pantothenic Acid) Solutions are neutral or acid to isomers of pantothenic acid. ether (practically insoluble). tilt'1'l litmus. Not optically active.

Calcium Pantothenate, Racemic ClsHnCaN2010·CaCI2 White solid (free-flowing fine Composed of approximately Water (freely soluble). Alcohol and Calcium Chloride Complex powder). Odorless. Bitter taste. equimolecular portions of racemic (insoluble) . (Calcium chloride double salt of Water solutions are alkaline to calcium pantothenate and calcium dl-Calcium pantothenate) litmus. Dietary supplemlent, nutrient (See also Pantothenic Acid)

Calcium Peroxide (Calcium Ca02 White-to-yellowish solid (powder or Lime or calcium byproduct. Water (practically insoluble). dioxide, Calcium superoxide) granules). Nearly tasteless. Odor- Dissolves in acids, forming Dough conditioner, oxidizing less. Decomposes in moist air. hydrogen peroxide. agent Aqueous slurry is alkaline.

Calcium Phosphate, Dibasic CaHP04 ·2H2O May be anhydrous or may contain Inorganic reaction. Water (practically insoluble). Dicalcium phosphate) 2 molecules of water of hydration. Alcohol (insoluble). Dilute hydro- Dough conditioner, nutrient White solid (powder). Odorless. chloric acid and dilute nitric acid supplement, yeast food Tasteless. Stable in air. (freely soluble).

Calcium Phosphate, Monobasic Ca(H2P04 )2 White solid (crystals or granules). Inorganic reaction. Water (sparingly soluble). Alcohol (Monocalcium phosphate; Calcium May be anhydrous or contain (insoluble). biphosphate; Acid calcium 1 molecule of water of hydration. phosphate) Buffer, dietary supplement, dough conditioner, firming agent, leavening agent, sequestrant, yeast food

Calcium Phosphate, Tribasic A variable mixture of calcium White solid (powder). Odorless. Inorganic reaction. Water (practically insoluble). (Tricalcium phosphate; Precipitate phosphates of approximate Tastelss. Stable in air. Alcohol (insoluble). Dilute hydro- calcium phosphate) composition: chloric and dilute nitric acid (freely Anticaking agent, buffer, dietary lOCaO·3P2OS·H2O soluble). supplement, nutrient

Calcium Propionate (CH3CH2COO)2Ca White solid (crystalline). Slight odor Acid-base reaction. Water (freely soluble). Mold and rope inhibitor, of propionic acid. Water solution is preservative slightly alkaline.

Calcium Pyrophosphate Ca2P20 7 White solid (fine powder). Odorless. Acid-base reaction. Water (insoluble). Dilute hydro- ~ Buffer, dietary supplement, Tasteless. chloric and dilute nitric acid 00 neutralizing agent, nutrient (soluble). -\C N -=\0 APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.)

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Calcium Saccharin (1,2-Benzisothia· C14H8CaN206S203~H20White solid (crystals or powder). Synthesis. Water (freely soluble). zolin-3-one I ,I-Dioxide calcium salt Odorless to faintly aromatic. In• Nonnutritive sweetener tensely sweet taste (induding dilute solutions).

Calcium Silicate Varying proportions of CaO White or off-white solid (free-flowing Inorganic reactions. Water (insoluble). Forms gel with Anticaking agent and Si02 powder). Remains powdery upon mineral acids. absorption of considerable quantities of water and other liquids.

Calcium Stearate Calcium compound with stearic White to yellowish-white solid (fine, Acid-base reactions. Water, alcohol, and ether (in• Anticaking agent, binder, and palmitic acids in varying bulky powder). soluble). emulsifier proportions.

Calcium Stearoyl-2-Lactylate Mixture of calcium salts of Cream-colored solid (powder). Slight Organic acids. Hot water (slightly soluble). Dough conditioner, stabilizer, stearoyllactic acid, with small caramel-like odor. whipping agent portions of salts of related acids.

Calcium Sulfate CaS04 o xH20 White to yellowish-white solid (fine Purification of naturally occurring. Water (slightly soluble). Dough conditioner, firming powder). Odorless. May be anhydrous mineral (gypsum). agent, nutrient, sequestrant, or contain 2 molecules of water of yeast food hydration.

Cananga Oil Medium-to-deep yellow liquid. Flowers of Cananga odorata Hook Most fixed oils and mineral oil Flavoring agent Harsh flowery odor described as and Thomas (tree of the Anonaceae (soluble). Glycerin and propylene suggestive of ylang ylang (ilang ilang), family). Oil is obtained by dis• glycol (insoluble). Alcohol (passes an East Indian tree. tillation. Codex specifications).

Candelilla Wax Yellowish-brown, hard, opaque to Leaves of candelilla plant Water (insoluble). Chloroform and Masticatory substance in chewing translucent solid (wax). (Euphorbia antisyphilitica). toluene (soluble). gum base, surface-finishing agent

Caramel (Caramel Color) A heat-treated carbohydrate Dark-brown-to-black liquid with Heat treatment of various food• Colloidal aggregates may be dis• Colorant characteristic taste of burnt sugar. grade carbohydrates (dextrose, persed in water, but are only In normal, dilute use, substance is invert sugar, lactose, etc.) partially dispersible in ~ essentially tasteless. water solutions. oZ Caraway Oil Colorless to pale-yellow liquid with Dried, ripe fruit of Carum carvi Alcohol (passes Codex specifica• >< Flavoring agent the characteristic caraway odor and L. of the Umbelliferae family. tions). ~ taste. Volatile oil is obtained by dis• = ~ tillation. CIl Carbon, Activated (Activated Porous solid. Black and tasteless. Carbonization and activation of Water and organic solvents ~ "T:I charcoal; Decolorizing carbon; Ranges from coarse granules to numerous organic substances (insoluble ). tTl Active carbon) fine powder. (sawdust, peat, lignite, coal, Z 0 Decolorizing agent, taste- and cellulose residues, coconut shells, odor-removing agent, purification >< petroleum coke, etc.). A high- >-I agent temperature process. >eo ~ Cardamon Oil Colorless-to-pale-yellow liquid. Seed of Elettaria cardamomum Alcohol (miscible). til Flavoring agent Penetrating, camphoraceous odor. (L.) Maton of the Zingiberaceae Degraded by exposure to light. family.

Carmine (Carminic acid) C22H20013 A red solid (bright red crystals Aqueous extraction of cochineal (Carminic acid crystals) Colorant which readily darken above 130°C (dried female insects, Dactyl- Water, alcohol, ether, concentrated (266°F) and decompose at 250°C opius coccus costa (Coccus cacti sulfuric acid, and alkali hydroxide (482°F). Or, a dark-red powder of L.), which enclose young larvae. solutions (freely soluble). Benzene, similar properties. Main coloring agent is carminic chloroform, and petroleum benzin acid. Carmine is the aluminum or (insoluble). Solutions at pH of 4.8 the calcium-aluminum lake, on are yellow; at pH of 6.2, they are an aluminum hydroxide substrate, violet. of the coloring principles. Carmine (Dark-red powder) must be pasteurized prior to use Hot water (slightly soluble). Cold in foods. Otherwise viable water and dilute acids (practically Salmonella microorganisms may insoluble). Alkali solutions be present. (soluble).

Carnauba Wax Hard, brittle solid. Structure ex• Leaves and leaf buds of Brazilian Water (insoluble). Chloroform and Candy glaze and polish hibits a resinous fracture. Color wax palm tree (Copernicia ether (soluble). Boiling alcohol ranges from light-brown to pale• cereferia (Arruda) Mart). (sparingly soluble). yellow.

/l-Carotene C40HS6 Solid (red crystals or crystalline Natural products, such as leaves, Water, acids, and alkalies (in- Colorant, dietary supplement, powder). tomato, etc. First synthesized in soluble). Carbon disulfude, nutrient 1968 for which Hoffmann- benzene, and chloroform (soluble). (See also Carotenoids) LaRoches, Inc. received 1968 Ether, solvent hexane, and vege- Institute of Food Technologists table oils (sparingly soluble). award. Methanol and ethanol (practically insoluble).

Carrageenan A hydrocolloid consisting mainly A yellowish, tannish, or white Dwarf brown seaweed (Chondrus Water (soluble at a temperature of Emulsifier, gelling agent, of the potassium, sodium, solid (fme powder). Essentially crispus and Gigantina mamillosa) about 80°C (176°F)). Forms a stabilizer, thickener. (Also magnesium, calcium, and am• odorless. Pasty taste. which occurs on west coast of viscous, clear or slightly opalescent see entry on Gums and monium sulfate esters of galactose Ireland and off New England solution which flows readily. Dis- Mucilages.) and 3,6-Anhydrogalactose co• (United States). persion in water is expedited by polymers. Ester content ranges prior soaking with alcohol, glycerin, from 18% to 40%. Also contains or a saturated water solution of inorganic salts that are present in sucrose. the original seaweed source. N -\0 N \C -N APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.)

Common Names (Other names) and founction(s) Formula General Characteristics Usual Sources Solubility Most fixed oils (soluble). Mineral Carrot Seed Oil Light-yellow to amber liquid Crushed seeds of Daucus oil (soluble, but with opalescence). Flavoring agent with pleasing aromatic odor. carota 1. of the Umbelliferae family. Volatile oil is obtained Glycerin and propylene glycol by steam distillation. (practically insoluble).

Synthesis. In nature, an ingredient Alcohol and ether (soluble). Water Carvacrol ClOH140 Colorless to pale-yellow liquid. (insoluble ). Flavoring agent (A mixture of the isomeric Pungent, spicy odor, described of savory, a fragrant herb. carvacrols (isopropylo-cresols.) as resembling thymol.

d-{;arvone (Dextro-carbone; ClOH 140 Colorless to light-yellow liquid. Caraway oil by fractional dis• Propylene glycol, fixed oils, and d-J-Methyl-4-isopropenyl-6- Odor is that of caraway. tillation. Also from dillseed oil mineral oil (soluble). Alcohol cyclohexen-2-one) or dillweed oil. (miscible). Glycerin (insoluble). Flavoring agent l-{;arvone (Levo-carvone; C10H 140 Colorless to pale-yellow (straw) Synthesis from d-limonene. Also Propylene glycol, fixed oils, and l-I-Methyl-4-isopropenyl-6- liquid. Odor is that of spearmint. occurs in several essential oils. mineral oil (soluble). Alcohol cyclohexen-2-one) (miscible). Glycerin (insoluble). Flavoring agent

~-{;aryophyllene C1SH24 Colorless, faintly-yellow oily liquid. Occurs in essential oils, such as Alcohol and ether (soluble). Water Flavoring agent (Mixture of sesquiterpenes found Odor is like that of cloves. clove oil. (insoluble ). in several essential oils.)

Cascarilla Oil (Sweetwood bark Pale-yellow to brown-amber liquid. Dried bark of croton cascarilla Most fixed oils and mineral oil oil) Pleasing spicy odor. Benn. and of Croton eluteria (soluble). Glycerin and propylene Flavoring agent Benn. of the Euphorbiaceae family. glycol (practically insoluble).

Cassia Oil (Cinnamon oil) Yellowish to brownish liquid. Odor Leaves and twigs of Cinnamomum Glacial acetic acid and alcohol Flavoring agent and taste like that of cassia cinna• cassia Blume of the Lauraceae (soluble). mon. Darkens and thickens with age family. Volatile oil is obtained by and upon exposure to light. steam distillation. Further recti• fication is required.

Castor Oil Colorless or yellow liquid. Seed of Ricinus communis 1. of Alcohol (soluble). Absolute alco• Antisticking agent, component Viscous. Faint characteristic odor. the Euphorbiaceae family. Oil is hol, ether, chloroform, and glacial of protective coatings, release Bland, characteristic taste. obtained by expression of seeds. acetic acid ( miscible). agent i ~ Cedar Leaf Oil (Thuja oil; White Colorless or yellow liquid. Strong Fresh leaves and branch ends of Most fixed oils, mineral oil, and cedar leaf oil) camphoraceous and sage-like odor. eastern arborvitae (Thuja propylene glycol (soluble). Glycerin ~ 1:1:1 Flavoring agent occidentalis L. of the Cupressaceae (practically insoluble). ~ family. til Celery Seed Oil Yellow to greenish-brown liquid. Fruit or seed of Apium graveolens Most fixed oils (soluble, but with ~ Flavoring agent Pleasing aromatic odor. L. Volatile oil is obtained by formation of flocculent pre• distillation. cipitate). Mineral oil (soluble, but ~ with turbidity). Propylene glycol ~ (sparingly soluble). Glycerin (insoluble). ~= ~ Cellulose, Microcrystalline C6H100 S White solid (fine, crystalline powder). Purified, partially depolymerized Water, dilute acids, and most til (Cellulose gel) (Also available Odorless. Nonfibrous particles are cellulose resulting from treating organic solvents (insoluble). as powder). free-flowing. These may be com• alpha cellulose (pulp from Anticaking agent, binding agent, pressed into tablets which disintegrate fibrous plant material) with disintegrating agent, dispersing rapidly upon exposure to water. mineral acids. agent tableting aid

Chamomile Oil, English Pale blue to light greenish blue Dried flowers of the English or Most fixed oils (soluble). Mineral Flavoring agent liquid. Strong, aromatic odor of a Roman Chamomile (Anthemis oil (almost completely soluble). flowery nature. Age tends to nobilis L.) Oil is obtained by Propylene glycol (soluble, but with darken color of liquid. steam distillation. slight haziness). Glycerin (in• soluble).

Chamomile Oil, German (Hungarian Deep-blue to bluish green liquid. Flowers and stalks of Matricaria Most fixed oils and propylene Chamomile oil) Strong, characteristic odor. Bitter chamonilla L. Oil is obtained by glycol (soluble). Glycerin and Flavoring agent aromatic taste. Liquid turns brown steam distillation mineral oil (insoluble). upon extended exposure to light. Oil usually becomes viscous when cold.

Chlorine Cl2 Greenish-yellow gas, usually Electrolytic reduction of sodium Water (sparingly soluble). About Antimicrobial, bleaching agent, packaged in cylinders under pres- chloride brine. 0.8 pound (0.362 kilogram) can be oxidation agent sure. Vapor density is approximately dissolved in 100 pounds (45.4 kilo• 2.5 times that of air. The gas is a grams) of water at 60°F (15.6°C) respiratory irritant and, in extreme at atmospheric pressure. cases, difficulty in breathing may cause death due to suffocation. Causes skin and eye burns upon contact.

Cholic Acid (Cholalic acid; 3,7,12- C24H400S Colorless to white solid (plates or Synthesis. Water (very slightly soluble). Trihydroxycholanic acid) powder). Bitter taste; sweet after• Glacial acetic acid (freely soluble). Emulsifying agent taste. Acetone (soluble). + Choline Bitartrate «2-Hydroxyethyl) [HOCH2CH2N(CH3)13HC4H406- White solid (hygroscopic crystalline Synthesis. Water (freely soluble). Alcohol trimethylammonium bitartrate) powder). Essentially odorless (slight (slightly soluble). Ether, chloro• Dietary supplement, nutrient odor of trimethylamine). Acidic form, and benzene (insoluble). (Also see entry of Choline and taste. Cholinesterase)

t-.J... \0 ~ N APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (conL) -\Q "'" Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Choline Chloride «2-Hydrosyethyl) [HOCH2CH2N(CH3)3 1cr Colorless or white solid (crystals or Synthesis. Water and alcohol (very soluble). trimethylammonium chloride) crystalline powder). Slight odor of Dietary sl.pplemlent, nutrient trimethylamine. Hygroscopic. (Also seen entry on Choline and Cholinesterase)

Cinnamaldehyde (Cinnamic C9H80 Yellow liquid. Strongly refractive. Synthesis. In nature, it is a main Water (slightly soluble). Alcohol, aldehyde; Cinnamal) Odor is that of cinnamon oil. ingrediant of cassia, cinnamon chloroform, ether, and fixed or Flavoring agent Burning, aromatic taste. Degraded barks and roots. volatile oils (miscible). by light.

Cinnamic Acid (3-Phenylpropenoic C9H80 2 White solid (crystalline scales). Odor Synthesis. Water (very slightly soluble). acid) is like that of honey and flowers. Alcohol and chloroform (freely Flavoring agent soluble). Acetic acid, acetone, benzene, and most oils (freely soluble. Alkali salts of compound are soluble in water).

Cinnamon Bark Oil, Ceylon Yellow liquid. Odor is that of Dried inner bark of the clipped Most fixed oils and propylene Flavoring agent cinnamon. Spicy, burning taste. cinnamon shrub (Cinnamomum glycol (soluble). Glycerin and zeylanicum Nees) of the Lauraceae mineral oil (insoluble). Alcohol family. Volatile oil is obtained by (passes Codex specifications). steam distillation.

Cinnamon Leaf Oil Light or dark-brown liquid. The odor Leaves and twigs of the true Most fixed oils and propylene Flavoring agent is spicy cinnamon, clovelike. Taste is cinnamon shrub Cinnamomum glycol (soluble). Mineral oil similar. zeylanicum Needs. Designations (soluble, but with cloudiness). depend upon origin of oil, in• Glycerin (insoluble). Alcohol cluding Cinnamon leaf oil, Ceylon; (soluble). or Cinnamon leaf oil, Seychelles. There are some differences in specific and physical characteristics.

Cinnamyl Acetate C11H120 2 Colorless to faintly-yellow liquid. Synthesis. Water (practically insoluble). Flavoring agent Sweet balsamic and flowery odor. Glycerin (insoluble). Alcohol, chloroform, and ether (miscible).

Cinnamyl Alcohol C9H100 White to faintly-yellow solid. Synthesis. Most fixed oils and propylene ~ Flavoring agent Characteristic balsamic odor. glycol (soluble). Glycerin and Z mineral oil (insoluble). ~

Cinnamyl Anthranilate C16H1SN02 Reddish-yellow solid (powder). Synthesis. Alcohol, chloroform, and ether ~ Flavoring agent Characteristic balsamic, fruity (soluble). Water (insoluble). = ~ odor, typical of anthranilates. til Cinnamyl Formate CIoHIOO2 Colorless to pale-yellow liquid. Synthesis. Alcohol, chloroform, and ether ~." Flavoring agent Balsamic odor, accented by odor (miscible). Water (practically ~ Z of cinnamon. insoluble ). 0 >< CinnamylIsovalerate C14HlS02 Colorless to pale-yellow liquid. Synthesis. Water (practically insoluble). - >-l Fla voring agent A mixed spicy-fruity-flowery odor. Glycerin and propylene glycol > (practically insoluble). Alcohol, (-t:I:I ~ chloroform, ether (miscible). en

Cinnamyl Propionate C12H1402 Colorless to pale-yellow liquid. Synthesis. Water, glycerin, and propylene Flavoring agent Combined fruity-flowery odor. glycol (practically insoluble). Alcohol, chloroform, and ether (miscible) .

Citral (Geranial, N eral) ClOH16O Pale yellow liquid. Strong odor of Sometimes by synthesis. Also Fixed oils, mineral oil, and propy- Flavoring agent (Two structures: Geranial: trans- lemon. Commercially available citral by chemical isolation from citral lene glycol (soluble). Glycerin 3,7-Dimethyl-2,6-octadien-l-al; is composed of both trans and cis containing oils. (insoluble). Alcohol (soluble). Neral: cis form.) isomers.

Citric Acid C6Hs07 Colorless or white solid (translucent From lemons, limes, pineapples, Water (very soluble). Alcohol Acidifier, dispersing agent, crystals of fine, granular crystalline etc. Also by fermentation of (freely soluble). Ether (soluble). flavoring agent, sequestrant powder}. Odorless. Strong acid taste. blackstrap molasses. May be anhydrous or contain I mole- cule of water of hydration. Hydrous form is efflorescent in dry air.

Citronellal (3,7 -Dimethyl-6- ClOH1SO Faintly-yellow liquid. Intense odor is Synthesis. Also the aldehyde may Alcohol and most fixed oils octen-I-al) mixture of lemon-citronella-rose. be obtained from natural oils, (soluble). Mineral oil and propy- Flavoring agent such as citronella oil. lene glycol (slightly soluble). Water and glycerin (insoluble).

Citronellol (3,7 -Dimethyl-6- ClOH20O Colorless, oily liquid. Odor is Reduction of citronellal or geraniol, Most fixed oils, mineral oil, and octen-I-ol) rose-like. or by fractional distillation of propylene glycol (soluble). Glycerin Flavoring agent geranium oil or citronella oil. Some (insoluble). commercial products may contain closely-related terpenic alcohols.

Citronellyl Acetate (3,7-Dimethyl- C12H2202 Colorless liquid. Odor of fruit. Synthesis. Some commercial Most fixed oils and mineral oil 6-octen-I-yl acetate) products may contain closely- (soluble). Glycerin and propylene Flavoring agent related terpenic esters. glycol (insoluble).

Citronellyl Butyrate (3,7-Dimethyl- C14H2602 Colorless liquid. Strong odor of Synthesis. Some commercial Alcohol, chloroform, and ether 6-octen-I-yl butyrate) fruit and roses. products may contain closely- (miscible). Water (practically Flavoring agent related terpenic esters. insolu ble).

Citronellyl Formate (3,7-Dimethyl- CIIH2002 Colorless liquid. Strong fruity odor Synthesis. Some commercial Most fixed oils and mineral oil 6-octen-I-yl formate) with some suggestion of flowers. products may contain closely- (soluble). Propylene glycol Flavoring agent related terpenic esters. (sparingly soluble). Glycerin N Ie (insoluble). -VI N \Q -0\ APPENDIX TABLE I. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.)

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Citronellyl Isobutyrate (3,7-Dimethyl- C14H2602 Colorless liquid. Odor of fruit and Synthesis. Some commercial Alcohol, chloroform, and ether 6-octen-l-yl isobutyrate) roses. products may contain closely· (miscible). Water (practically in• Flavoring agent related terpenic esters. soluble).

Citronellyl Propionate (3,7-Dimethyl- C13H240 2 Colorless liquid. Rose or fruity Synthesis. Some commercial Alcohol (miscible). Water (prac• 6-octen-l-yl propionate) odor. products may contain closely• tically insoluble). Flavoring agent related terpenic esters.

Clary Oil (Clary sage oil; Oil of Pale-yellow or yellow liquid. F10wring tops and leaves of clary Most fixed oils and mineral oil Muscatel) Herbaceous odor and winelike sage plant (salvia sclarea L. of the (soluble but becomes opalescent Flavoring agent bouquet. Labiatae family). Oil is obtained upon dilution in excess of 3 by steam distillation. volumes). Glycerin and propylene glycol (insoluble).

Clove Leaf Oil Pale-yellow liquid. Leaves of Eugenia caryophyllata Propylene glycol (soluble). Most Flavoring agent Thunberg (Eugenia aromatica L. fixed oils (soluble, but with opal• Baill). Species are of the escence). Glycerin and mineral oil Myrtaceae family. Volatile oil is (relatively insoluble). obtained by steam distillation.

Clove Oil Colorless or slightly yellow liquid. Dried flower buds of Eugenia See Clove Stem Oil Flavoring agent Characteristic odor and taste of caryophyllata Thunberg cloves. Becomes more viscous and (Eugenia aromatica L. Baill.) of darkens upon aging and exposure Myrtaceae family. Volatile oil is to air. obtained by steam distillation.

Clove Stem Oil Yellow-to-light brown liquid with Dried stems of the buds of Fixed oils and propylene glycol Flavoring agent characteristic odor and taste. Eugenia caryophyllata Thunberg (soluble). Glycerin and mineral oil (Eugenia aromatica L. Bail!) of (relatively insoluble). the Myrtaceae family.

Cognac Oil, Green (Wine Yeast oil) Green-to-bluish-green liquid. Wine lees (sediments). Volatile oil Most fixed oils and mineral oil Flavoring agent Odor is like that of cognac. is obtained by steam distillation. (soluble). Propylene glycol (very slightly soluble). Glycerin (insoluble ).

Copaiba Oil Colorless to pale-yellow liquid. Copaiba balsam, an exudate from Alcohol, most fixed oils, and min• ~ Flavoring agent Characteristic odor of copaiba trunk of various South American eral oil (soluble). Proylene glycol balsam. Aromatic, somewhat bitter species of Copai[era L. of the (practically insoluble). Glycerin ~ and pungent taste. Leguminosae family. (insoluble). ~ Copper Gluconate [CH20H(CHOH)4COO) 2Cu Fine solid (blue powder). Synthesis. Water (very soluble). Alcohol (very = ~ Dietary supplement, nutrient slightly soluble). en Colorless or slightly yellow liquid. Dried ripe fruit of Coriandrum Alcohol (freely soluble). Coriander Oil ~ Flavoring agent Characteristic odor and taste of sativum 1. of the Unbelliferae t!l coriander. family. Z ~ Costus Root Oil Light-yellow-to-brown liquid. Quite Dried, triturated (rubbed, pulver- Most fixed oils and mineral oil .., Flavoring agent viscous. Unique, persistent odor that ized) roots of the herbaceous (soluble). Glycerin and propylene > combines violet, orris, and vetivert. perennial plant Saussurea lappa (insoluble ). = ~ Clarke of the Compositae family. (/}

Cresyl Acetate (p-Tolyl acetate) C9H1OO2 Clear, colorless liquid. Strong flowery Synthesis. Most fixed oils and propylene Flavoring agent odor. glycol (soluble). Glycerin (in- soluble). Mineral oil (moderately . soluble) . Cubeb Oil Colorless or light-green-to-bluish-green Mature unripe, sun-dried fruit of Most fixed oils and mineral oil Flavoring agent liquid. Spicy odor. Slightly acrid the perennial vine (Piper cubeba 1.) (soluble). Glycerin and propylene taste. of the Piperaceae family. Volatile glycol (insoluble). oil is obtained by steam distillation.

Cuminic Aldehyde (p-Cuminic alde- C1OH12O Colorless to pale-yellow liquid. Cumin oil. Alcohol and ether (soluble). Water hyde; Cumaldehyde; p-Isopropyl- Strong, pungent odor of cumin (practically insoluble). benzaldehyde; Cuminal) oil. Flavoring agent

Cumin Oil Light yellow-to-brown liquid. Strong Plant parts of Cuminum cyminum Most fixed oils and mineral oil Flavoring agent and rather unpleasing odor. 1. Volatile oil is obtained by steam (relatively soluble). Glycerin and distillation. propylene glycol (very soluble).

Cyclamen Aldehyde (2-Methyl-3- C13H1SO Colorless to pale-yellow liquid. Strong Synthesis. Most fixed oils and mineral oil. (p-isopropylphenyl)-propionaldehyde flowery odor. (soluble). Propylene glycol Flavoring agent (practically insoluble). Glycerin (insoluble ).

L-Cysteine Monohydrochloride C3H7N02soHCIOH20 White solid (crystalline powder). Natural sources and synthesis. Water and alcohol (freely soluble). (L-2-Amino-3-mercaptopropanoic Odorless. Acidic taste. Anhydrous acid monohydrochloride) form melts with decomposition at Dietary supplement, nutrient about 17SoC (347°F). A limited substitute for methionine.

L-Cystine (3,3' -Dithiobis(2-amino- HOOCCH(NH2)CH2SSCH2- Colorless solid (white crystals). Natural sources and synthesis. Dilute mineral acids and alkaline propanoic acid) CH(NH2)COOH Essentially odorless. solutions (soluble in dilute solu- Dietary supplement, nutrient tions). Water and alcohol (very slightly soluble).

LI.-Decalactone CIOHlS02 Colorless liquid. Odor is that of Synthesis. Water (practically insoluble). Flavoring agent coconut and fruit, but takes on Alcohol, propylene glycol, and bu tter-like essence in low concen- vegetable oil (very soluble). t-.) trations. \Q --....I t-.) APPENDIX TABLE l. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) \C -00 Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Decanal (Aldehyde C-IO; C10H200 Colorless or pale-yellow liquid. In nature, found in sweet orange, Alcohol, fixed oils, mineral oil, and Capraldehyde) Definite fatty odor, which becomes mandarin, grapefruit, rose, and propylene glycol (soluble, but Flavoring agent flowery upon dilution. other oils. Can be produced by sometimes with turbidity). Glycerin oxidation of I-decanol, or reduc• (insoluble ). tion of decanoic acid.

Decanoic Acid (Capric acid) CH3 (CH2 )sCOOH Solid (white crystals). Unpleasant, Coconut oil and synthesis. Most organic solvents (soluble). Intermediate in manufacture of rancid odor. Water (practically insoluble). other food grade additives, de• foaming agent.

I-Decanol, Natural (Decyl alcohol; CH3(CH2)SCH20H Colorless liquid. Flowery odor similar Natural precursors. Water and glycerin (insoluble). Alcohol C-I0; Nonylcarbionol) to orange blossoms. Alcohol, ether, mineral oil, propy• Flavoring agent lene glycol, and most fixed oils (soluble).

Dehydroacetic Acid (3-Acetyl-6- C3HS04 White or nearly-white solid Synthesis. Aqueous solutions of fixed alkalies methyl-l,2-pyran-2,4(3H)-dione; (crystalline powder). Essentially (soluble). Water (very slightly Methylacetopyronone; DHA) odorless. Faint, acid taste. soluble). Alcohol (sparingly Preservative soluble). Acetone and benzene (freely soluble).

Desoxycholic Acid (Deoxycholic C24H4004 Solid (white crystalline powder). Synthesis. Water (practically insoluble). acid; 130:, 120:-Dihydroxycholanic Chloroform and ether (slightly acid) soluble). Acetone and solutions of Emulsifying agent alkali hydroxides and carbonates (soluble). Alcohol (freely soluble).

Dexpanthenol (D(+)-Pentothenyl HOCH2C(CH 3)2CH(OH)CO• Clear, viscous liquid. Somewhat Synthesis. Water, alcohol, methanol, and alcohol; Panthenol NH(CH2) 2 CH2 OH hygroscopic. Faint characteristic propylene glycol (freely soluble). Dietary supplemlent, nutrient odor. Solutions are alkaline to litmus. Chloroform and ether (soluble). (See also Pantothenic Acid) Glycerin (slightly soluble).

Diacetyl (2,3-Butanedione; C4 H6 0 2 Clear yellow to yellowish -green Synthesis from methyl ethyl Alcohol, most fixed oils, and Dimethlydiketone; Dimethylglyoxal) liquid. Strong, pungent odor. ketone. Also by special fer• propylene glycol (miscible). Flavoring agent Buttery odor and flavor when dilute. mentation of glucose. Glycerin and water (soluble). Mineral oil (insoluble). ~ Diacetyl Tartaric Acid Esters of Reaction product of partial Range from viscous, sticky liquids Natural and synthetic oils, fats, Oils and fats (miscible in all pro• z Mono- and Diglycerides glycerides of edible oils, fats, through fat-like consistency to waxy and fatty acids plus diacetyl portions). Common fat solvents, 9 (A family of related compounds or fat-forming fatty acids solids. Properties depend upon iodine tartaric anhydride. methanol, acetone, and ethyl >< with a range of properties) with diacetyl tartaric anhydride. value of oils or fats used in manu• acetate (soluble). Other alcohols, ~ Emulsifiers facture. Diacetyl tartroyl esters have acetic acid, and water (insoluble). 1:1:1 ~ faint acid odor. May be dispersed in water (and til resistant to hydrolysis) for short periods of time. Water dispersions are acidic. ;

Diatomaceous Silica Hydrated or opaline silica. Solid (white-to-gray powder). Natural powder (gray to off• Water, acids (except hydrofluoric), ~ Filter aid in food processing Sometimes buff-colored powder. white) is air dried. and dilute alkalies (insoluble). Typical diatom shapes observable Calcined powder (pink to buff ~ with a 100-to-200 power micro• color) is air dried, classified, ~ scope. and calcinated. til Flux-calcined powder (white) is air dried, classified, calcined with alkaline sodium salt.

Diethyl Malone (Ethyl malonate; C7H120 4 Colorless liquid. Faint fruity odor. Synthesis. Most fixed oils and propylene Malonic ester) glycol (soluble). Glycerin and Flavoring agent mineral oil (insoluble).

Diethyl Sebacate (Ethyl sebacate) C2HsOOC(CH2)SCOOC2Hs Colorless to pale-yellow liquid. Synthesis. Water (insoluble). Alcohol, ether, Flavoring agent Slight odor. and other organic solvents (miscible) .

Diethyl Succinate (Ethyl succinate) C2HsOOCCH2CH2COOC2Hs Clear, colorless, mobile liquid. Synthesis. Alcohol and ether (miscible in all Flavoring agent Pleasing odor. proportions). Water (sparingly soluble).

Dilauryl Thiodipropionate (C12H2S0OCCH2CH2)2S Solid (white crystalline flakes). Synthesis Water (insoluble). Most organic Antioxidant Characteristic ester-like and sweet solvents (soluble). odor.

Dill Seed Oil, European Faintly yellow liquid. Taste and Crushed, dried fruit or seeds of Most fixed oils and mineral oil Flavoring agent odor are like caraway. Anethum graveolens L. of the (soluble). Propylene glycol Umbelliferae family. Cultivated (soluble with slight opalescence). mainly in Europe. Volatile oil is Glycerin (practically insoluble). obtained by stearn distillation.

Dill Seed Oil, Indian (Dill seed Light-yellow to light-brown liquid. Crushed mature fruit of Indian Most fixed oils (soluble). Mineral oil, East Indian; Dill oil, Indian) Odor and taste are caraway-like dill (Anethum sowa D.C.) of the oil (soluble, but sometimes with Flavoring agent and quite harsh. Umbelliferae family. Volatile oil slight opalescence). Propylene is obtained by stearn distillation. glycol (sparingly soluble). Glycerin (insoluble ).

Dillweed Oil, American (Dill oil; Light-yellow or yellow liquid. Char• Freshly cut stalks, leaves, seeds Most fixed oils and mineral oil Dill herb oil) acteristic odor and taste. of Anethum graveolens L. (soluble). Propylene glycol Flavoring agent Volatile oil is obtained by (soluble, but with opalescence or stearn distillation. turbidity). Glycerin (practically insoluble).

N IQ IQ- APPENDIX TABLE l. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ~ Common Names (Other names) and f'unction(s) Formula General Characteristics Usual Sources Solubility

Dimethyl Anthranilate (Methyl C9H11 N02 Light-yellow liquid with a bluish Synthesis. Water and glycerin (practically in• N-methyl anthranilate) fluorescence. Odor is grape-like. soluble). Propylene glycol (partially Flavoring agent Contains small amounts of methyl soluble). Most fixed oils (soluble). anthranilate.

Dimethyl Benzyl Carbinol C10H140 Solid (white crystalline). Also exists Synthesis Most fixed oils, mineral oil, and (a,a-Di-methylphenethyl alcohol) in supercooled form (colorless to propylene glycol (soluble). Glycerin Flavoring agent pale-yellow liquid with flowery odor. (insoluble ).

Dimethyl Benzyl Carbinyl Acetate C12H1602 Colorless liquid. Flowery and fruity Synthesis. Most fixed oils and mineral oil (a,a-Dimethylphenethyl acetate) odor. Solidifies at room temperature. (soluble) Propylene glycol (spar• Flavoring agent ingly soluble). Glycerin (insoluble).

3,7-Dimethyl-l-Octanol (Dimethyl C10H220 Colorless liquid. A sweet-roselike Synthesis. Most fixed oils, mineral oil, and octanol; Tetrahydrogeraniol) odor. Some commercial products may propylene glycol (soluble). Glycerin Fla voring agent contain closely-related terpenic (insoluble). alcohols.

Dimethylpolysiloxane (Dimethyl A mixture of fully methylated Clear, colorless liquid. Viscous. Synthesis. Most aliphatic and aromatic hydro• silicone) linear siloxane polymers contain- carbon solvents (soluble). Water Defoaming agent ing repeating units of the formula (insoluble). [(CH3)2SiO] and stabilized with trimethylsiloxy end-blocking units of the formula [(CH3)3SiO-].

Dioctyl Sodium Sulfosuccinate C20H37Na07 S Solid (white, waxy, plastic). Char- Synthesis. Water (sparingly soluble). Alcohol (DSS) acteristic odor of octyl alcohol. No and glycerin (freely soluble). Emulsifying agent, wetting agent odor of other solvents. Solvent hexane (very soluble).

Disodium EDTA (Disodium ethylene C10"14N2Na20S 02H20 Solid (white crystalline powder). Synthesis. Water (soluble). diaminetetracetate; Disodium (Ethylenedinitrilo) tetraacetate; Disodium edetate). Preservative, sequestrant, stabilizer

Disodium Guanylate (Sodium C10H12NsNa20SPox"20 Solid (colorless or white crystals as Synthesis. Water (soluble). Alcohol (sparingly soluble). Ether (practically 5' -guanylate; Disodium guanosine- (Usually contains about 7 mole- a crystalline powder). Characteristic ~ 5' -monophosphate) cules of water of crystallization. taste. insoluble ). r.r1 Z Flavor enhancer. 9 >< Disodium Inosinate (Sodium C1 oH11 N4Na20SPoxH20 Solid (colorless or white crystals as Synthesis. Water (soluble. Alcohol (sparingly o-j 5' -inosinate; Disodium inosine- (Usually contains about 7.5 a crystalline powder). Characteristic soluble). Ether (practically > 5' -monophosphate) molecules of water of taste. insoluble). = ~ Flavor enhancer crystallization.) til ~-Dodecalactone CH3 (CH2)6CHCH2CH2CH2 Colorless liquid. Odor is of fruit and Synthesis. Water (practically insoluble). Flavoring agent coconut. In dilute concentrations, Alcohol, propylene glycol, and odor is butterlike. vegetable oil (very soluble). ~

~ Enzyme Preparations A large number of (a) animal-{!erived, (b) microbially-{!erived, and (c) plant-{!erived enzyme preparations serve a large number of functions in food processing and manufacture. ~ See entry on Enzyme Preparations. = (Il~ Erythorbic Acid (D-Araboascorbic C6HS0 6 Solid (white or yellow crystals or Synthesis. Water and alcohol (soluble). acid) powder). Darkens upon exposure Glycerin (slightly soluble). Antioxidant, preservative to light. Stable in air in dry state. Melts between 164° and 171°C (327° to 340°F), at which tem• peratures it decomposes.

Estragole (p-Allylanisole) ClOH120 Colorless or light-yellow liquid. Synthesis. Alcohol (soluble). Water (prac• Flavoring agent Anise-like odor. tically insoluble).

Ethyoxylated Mono- and Diglycerides Mixture of stearate, palmitate, and Pale-yellow, oily liquid or semigel Synthesis. Sometimes by direct (polyoxyethylene (20) Mono- and lesser amounts of myristate partial with a faint, characteristic odor. esterification of glycerin with a Diglycerides of Fatty Acids. Poly• esters of glycerin condensed with Taste is mildly bitter. mixture of primary stearic, glycerate 60) about 20 moles of ethylene oxide palmitic, and myristic acids. Dough conditioner, emulsifier per mole of alphamonoglyceride reaction mixture having an average molecular weight of 535 (±10%) ..

Ethoxyquin (6-Ethoxy-1 ,2-{!ihydro- C14H19NO Clear liquid. May darken with age Synthesis. 2 ,2,3-trimethy lquinoline) with accompanying reduction in Antioxidant (pears and apples) antioxidant activity.

Ethyl Acetate CH3 COOC2HS Colorless liquid. Fragrant, faintly Synthesis. Water (freely soluble). Alcohol, Flavoring agent acetous odor. Burning taste. ether, fixed oils, and volatile oils Flammable. Volatilizes at low (miscible) . temperature.

Ethyl Acetoacetate (Acetoacetic C6H100 3 Equilibrium mixture of keto- and Synthesis. Alcohol, ether, and ethyl acetate ester; Ethyl3-oxobutanoate) enol-forms of ethyl acetoacetate. (miscible in all proportions). Water Flavoring agent Clear, colorless or light-yellow, mobile (soluble). liquid. Characteristic, pleasant odor.

Ethyl Acrylate CH2 = CHCOOC2Hs Clear, colorless, mobile liquid. Pene- Synthesis. Alcohol and ether (miscible). Flavoring agent trating, harsh, fruity odor. Causes Water (sparingly soluble). watering of eyes (lachrymator).

Ethyl Alcohol (Alcohol; Ethanol) C2HSOH Clear, colorless, mobile liquid. Faint Synthesis. (1) By direct• Water, ether, and chloroform Extraction solvent, vehicle characteristic odor. Burning taste. hydration process. Vapor-phase (miscible). Flammable. Boils at about 78°C catalytic addition of water to (172°F). Undenatured or denatured, ethylene. (2) Sulfation• depending upon applications and hydrolysis. Also by fermentation. ~ regulations. - APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ~ S Common Names (Other names) and Function(s} Formula General Characteristics Usual Sources Solubility

Ethyl-p-Anisate (Ethyl ClOH120 3 Colorless to pale-yellow liquid. Synthesis. Alcohol, chloroform, and ether p-Methoxybenzoate) Rather light, fruity-anise odor. (soluble). Water (insoluble). Flavoring agent

Ethyl Anthranilate (Ethyl Clear, colorless to amber-colored Synthesis. Alcohol, propylene glycol, and o-Aminobenzoate liquid. Flowery, orange-blossom most fixed oils (soluble). Flavoring agent odor.

Ethyl Benzoate C9H10 0 2 Colorless liquid with fruity odor. Synthesis. Most fixed oils, mineral oil, and Flavoring agent propylene glycol (soluble). Glycerin (insoluble).

2-Ethylenebutraldehyde C6H120 Clear, colorless, mobile liquid. Synthesis. Alcohol and ether (miscible in all Flavoring agent proportions). Water (sparingly soluble).

Ethyl Butyrate CH3CH2CH2COOC2HS Colorless liquid. Fruity odor. Synthesis. Fixed oils, mineral oil, and propy• Flavoring agent lene glycol (soluble). Glycerin (rela• tively insoluble).

2-Ethylbutyric Acid C6H120 2 Colorless, clear liquid. Somewhat Synthesis. Alcohol and ether (miscible in all Flavoring agent rancid odor. proportions). Water (sparingly soluble).

Ethylcellulose Ethyl ether of cellulose. Solid (free-flowing white to light• Reaction of grade wood pulp or Ethylecellulose containing less than Coating (protective) for vitamin tan powder). Heat labile. Color cotton linters having a high 46%-48% ethoxy groups (solvent is and mineral tablets. Binder and degradation occurs at tempera• alpha cellulose content with 60:40 w/w mixture ot toluene• filler for vitamin preparations. atures above 240°C (464°F). ethyl chloride and sodium alcohol.) For product with more Other desirable properties are also hydroxide. than 46%-48% ethoxy groups (sol• degraded with heat. vent is 80:20 w/w mixture of toluene-alcohol. Water, glycerin, and propylene glycol (practically insoluble).

Ethyl Cinnamate (Ethyl-3- Cll H120 2 Colorless, oily liquid. Slight Synthesis. Water and glycerin (practically phenylpropenoate) cinnamon-like odor. Also some• insoluble). Alcohol and ether Flavoring agent times designated as a sweet, (miscible) . balsimic honey note. ~ Ethylene Dichloride (Dichloro• C H Cl Colorless, clear and oily liquid. Reaction of ethylene with Water (slightly soluble). Alcohol, 2 4 2 ~ Extraction solvent Flammable. Odor is like that of chlorine in presence of FeCI3. ether, acetone, and carbon tetra• chloroform. Sweet taste. Also by oxychlorination. chloride (soluble). ~ Ethylene, hydrogen, and air are b;= passed through a fluidized copper- CIl chloride supported catalyst bed at >- about 250°C (482°F). ::g trl Z Ethyl Formate HCOOC2Hs Colorless liquid. Characteristic Synthesis. Most fixed oils and propylene 0 Flavoring agent odor. Flammable. glycol (soluble). Mineral oil (spar- >< ingly soluble). Glycerin (insoluble). o-l Water (soluble, but with gradual >- decomposition). = ~ C"I'.l Ethyl Heptanoate (Ethyl CH3(CH2)sCOOC2Hs Colorless liquid. Odor is that of Synthesis. Alcohol, chloroform, and most heptoate) fruit and wine. Taste is similar, but mixed oils (miscible). Forms azeo- has burning aftertaste. tropic mixture with water that con- tains 72% (w) of ethyl heptanoate at 98.5°C (211.1 OF). Propylene glycol (slightly soluble). Glycerin (insoluble ).

Ethyl Hexanoate (Ethyl caproate; CH3(CH2)4COOC2Hs Colorless liquid. Strong odor of fruit. Synthesis. Fixed oils and mineral oil (soluble). Ethyl capronate) Propylene glycol (sparingly Flavoring agent soluble). Glycerin (insoluble).

Ethyl Isovalerate (Ethyl 2-methyl- (CH3)2CHCH2COOC2Hs Clear, colorless liquid. Strong odor of Synthesis. Alcohol and most fixed oils butyrate) fruit. Upon dilution, essence of (miscible). Propylene glycol and Flavoring agent apple is suggested. mineral oil (soluble). Water (slightly soluble).

Ethyl lactate (Ethyl 2-hydroxy- CH3CHOHCOOC2Hs Colorless liquid. Characteristic odor. Synthesis. Water, alcohol, ether, and chloro- propionate) form (very soluble). Flavoring agent

Ethyl Laureate (Ethyl dodecanoate) CH3 (CH2)1 oCOOC2Hs Colorless, oily liquid. Light odor of Synthesis. Alcohol, chloroform, and ether Flavoring agent fruits and flowers. (miscible). Water (insoluble).

Ethyl Maltol (3-HYdroxy-2-ethyl- C7Hs 03 Solid (white, crystalline powder). Synthesis. Water (sparingly soluble). Alcohol 4-pyrone) Characteristic odor. Taste is sweet (soluble). Propylene glycol (Spar- Flavoring agent and like fruit in dilute solutions. ingly soluble). Chloroform (freely Melts at about 90°C (194°F). soluble).

Ethyl Methyl Phenylglycidate C12H140 3 Colorless or pale-yellow liquid. Reaction of acetophenone and Fixed oils and propylene glycol (Aldehyde C-16; Strawberry (A glycidic acid ester.) Strong odor of fruits, suggestive ethyl ester of monochloroacetic (soluble). Glycerin and mineral oil Aldehyde) of strawberry. acid in presence of an alkaline (relatively insoluble). Flavoring agent condensing agent.

Ethyl Nonanoate (Ethyl pelargonate) CH3(CH2)7COOC2Hs Clear, colorless liquid. Odor is fat- Synthesis. Water (practically insoluble). Flavoring agent like, fruity, and suggestive of cognac. Alcohol and propylene glycol (miscible) .

Ethyl Octanoate (Ethyl caprylate; CH3(CH2)6COOC2Hs Colorless liquid. Odor is of fruits and Synthesis. Most fixed oils and mineral oil N N EthylOctoate) flowers. (soluble). Propylene glycol (Slightly Q Flavoring agent soluble). Glycerin (insoluble). IoN N

APPENDIX TABLE I. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) i

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Ethyl Oxyhydrate (Rum Ether) An inexact mixture (distillate) Clear, colorless liquid. Sharp rum• Alcohol and acids. Alcohol, propylene glycol, and Flavoring agent obtained from reaction products like odor. glycerin (miscible). of alcohol with aqueous acetic acid and other acids.

Ethyl Phenylacetate ClO"1202 Colorless (usually) liquid. Pleasing Synthesis. Alcohol and most fixed oils Flavoring agent sweet odor, suggestive of honey. (soluble). Glycerin, mineral oil, propylene glycol, and water (in• soluble).

Ethyl Phenylglycidate Cll H120 3 Colorless or slightly yellow liquid. Synthesis. Alcohol, chloroform, and ether Flavoring agent Strong odor and taste of strawberry. (soluble). Water (practically insolu ble).

Ethyl Propionate C"3C"2COOC2"S Colorless, transparent liquid. Odor Synthesis. Alcohol and propylene glycol Flavoring agent is suggestive of rum. (miscible). Fixed oils and mineral oil (soluble). Alcohol (freely soluble). Water (sparingly soluble).

Ethyl Salicylate C9"I003 Colorless liquid. Odor is wintergreen. Synthesis. Alcohol, acetic acid, and most fixed Flavoring agent oils (soluble). Water and glycerin (very slightly soluble).

Ethyl Vanillin (3-Ethoxy4- C9"1003 Solid (white or slightly yellow Synthesis. Water (slightly soluble). Alcohol, hydroxy benzaldehyde ) crystals). Strong odor and taste of chloroform, ether, solutions of Flavoring agent vanilla. Degraded by exposure to alkali hydroxides, and propylene light. Solutions are acid to litmus. glycol (freely soluble).

Eucalyptol (1: 8 cineol; Anhydride C 10" 1 sO Colorless liquid. Characteristic odor. Several varieties of eucalyptus oil. Benzyl benzoate, diethyl phthalate, of menthane 1:8 diole; 1:8 oxido-p- Pungent, cooling taste. Separated from essential oils by glycerin, mineral oil, propylene menthane; 1:8 epoxy-p-menthane) freezing, or combination dis• glycol, and most fixed oils Flavoring agent tilling/freezing. (soluble).

Eucalyptus Oil Colorless or pale-yellow liquid. Char• Fresh leaves of Eucalyptus globulus Alcohol (passes Codex test). Flavoring agent acteristic aromatic odor (camphor• Labillardiere, plus other species of aceous). Pungent, spicy, cooling Eucalyptus L'"eritier of the taste. Myrtaceae family. Volatile oil is obtained by steam distillation. ~

~ Eugenol (4-Allyl-2-methoxyphenol; CloHI202 Colorless to pale-yellow liquid. Clove oil. Water (slightly soluble). Alcohol, Eugenic acid; 4-AUylguaiacol) Strong aromatic odor of clove. chloroform, ether, and fixed oils ~ Flavoring agent Spicy, pungent taste. Darkens and (miscible ). = ~ thickens upon exposure to air. til Eugenyl Acetate (4-Allyl-2-methoxy- Solid or pale-yellow liquid at room Clove oil. Alcohol and ether (soluble). Water C12H1403 ~ phenyl acetate. Eugenol acetate; temperature. Mild odor of clove. (practically insoluble). t!1 Acetyl eugenol; Acetugenol) Z Flavoring agent ~ ~ Fennel Oil Colorless or pale-yellow liquid. Dried ripe fruit of Foeniculum Alcohol (very soluble). > Flavoring agent Characteristic odor and taste of vulgare Miller of the Umbilliferae = ~ fennel. family. rIl

Ferric Ammonium Citrate, Brown (NH4)xFe(C6Hs07)Y Solid (transparent brown, reddish- Inorganic-organic restructuring. Water (very soluble). Alcohol (Iron ammonium citrate) (Complex salt of ill-defined brown or garnet-red scales or granules; (insoluble ). Dietary supplement, nutrient structure, but consisting of or brownish-yellow powder). Odorless iron, ammonia, and citric (except slightly ammoniacal). Iron- acid.) metallic taste (slight). Deliquescent in air. Degraded by exposure to light. Solutions are slightly acid to neutral.

Ferric Ammonium Citrate, Green (See above.) Solid (transparent green, as scales, Inorganic-organic restructuring. Water (very soluble). Alcohol (Iron ammonium citrate) granules, or powder, or as green (insoluble). Anticaking agent for sodium crystals). Odorless. Slight iron- chloride; dietary supplement, metallic taste. Solutions are acid to nutrient litmus. Degraded by exposure to light.

Ferric Phosphate (Iron phosphate; FeP04 -xH2O Solid (yellowish-white to buff- Inorganic reaction. Water and acetic acid (insoluble). Ferric orthophosphate) (Contais 2 to 4 molecules of colored powder). Odorless. Mineral acids (soluble). Dietary supplement; nutrient water of hydration.)

Ferric Pyrophosphate (Iron Fe4 (P20 7)3 xH20 Solid (tan to yellowish powder). Inorganic reaction. Water (insoluble). Mineral acids pyrophosphate) (soluble). Dietary supplement, nutrient

Ferrous Fumarate C4H2Fe04 Solid (reddish-orange to red-brown Synthesis. Dietary supplement, nutrient powder). Odorless.

Ferrous Gluconate C12H22Fe014 -2H2O Solid (fine, yellowish-gray or pale- Water (freely soluble). Alcohol Coloring adjunct, dietary greenish-yellow powder, or granules). (practically insoluble). supplement, nutrient Odor is like that of burnt sugar. Solution is acid to litmus.

Ferrous Sulfate FeS04-7H2O Solid (pale, bluish-green crystals or Inorganic reaction. Water (dissolves slowly). Alcohol Dietary supplement, nutrient granules). Odorless. Saline, styptic (insoluble) . taste. Oxidizes in moist air to form brownish-yellow basic ferric sulfate.

Ferrous Sulfate, Dried FeS04-xH20 Solid (grayish-white or buff-colored Inorganic reaction. Water (dissolves slowly). Alcohol Dietary supplement, nutrient (Mainly FeS04 -H2O) powder). (insoluble) .

t-..) t-..) Q \h N ~ APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) 0'1

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility ------~---- Fir Needle Oil, Canadian (Balsam Colorless or faintly-yellow liquid. Needles and twigs of Abies Most fixed oils and mineral oil Fir oil) Odor is pleasant, balsam-like. balsamea L., Mill of the Pinaceae (soluble). Propylene glycol (slightly Flavoring agent family. Volatile oil is obtained by soluble). Glycerin (insoluble). steam distillation.

Fir Needle Oil, Siberian (Pine Nearly colorless or faintly-yellow Needles and twigs of Abies sibirica Most fixed oils and mineral oil Needle oil) liquid. Odor is balsam-like. Lebed of the Pinaceae family. (soluble). Glycerin and propylene Flavoring agent (insoluble ).

Food Starch, Modified (Modified Polymers of anhydro-glucose Solid (white or nearly-white powder, Maize (corn) and other cereals and Alcohol, ether, and chloroform (in- food starch) (occur in both linear and or as intact granules). If pre• natural substances. soluble). Cold water (practically Binder, colloidal stabilizer, branched form) gelatinized, it may be in form of insoluble if not pregelatinized). thickener of flakes, amorphous powders, or Granules in water, upon heating, coarse particles. swell at temperatures of 45° to 80°C (113° to 176°F). Gelatiniza• tion is complete at higher temper• atures. Pregelatinized starches hydrate in cold water.

Folic Acid (pteroylrnonoglutamic C19H19N706 Yellow crystals. Chars at 482° F Extraction from yeast or liver; Water (very slightly soluble). Acetic acid, folacin) (250°C). Major salts are barium, lead, or synthesized from 2,3-dibromo• acid, alcohol, benzene, chloroform, Dietary supplement, nutrient and sodium (not all used as additives). propanol; 2,3,5-triamino-6- ether (insoluble). (Also see entry on Folic Acid) Sensitive to heat, acids, and oxygen. hydroxypyrimidine; and para• Sensitive to ultraviolet radiation midine; and para-aminobenzoyl when in solution. glutamic acid.

Formic Acid HCOOH Colorless liquid. Pungent odor. Very Synthesis. Oxidation of methanol Water, alcohol, ether, glycerin Flavoring adjunct corrosive. or formaldehyde. (miscible).

Fumaric Acid (trans-Butenedioic C4H404 Solid (white granular or crystalline Synthesis. Byproduct of maleic Alcohol (soluble). Water and ether acid; trans-l,2-Ethylenedicarboxylic powder). Odorless. anhydride. Benzene is oxidized to (slightly soluble). Chloroform (very acid) maleic acid, which is dehydrated slightly soluble). Acidifier, flavoring agent to maleic anhydride. After purifi• cation and hydration, maleic acid is catalytically isomerized to fumaric acid. ~ Furfural (2-Furaldehyde; Pyromucic CSH40 2 Colorless to yellow oily liquid. Turns Pentosan-rich agricultural residues, Water (soluble). Alcohol (miscible). Z aldehyde) to reddish-brown upon prolonged such as corn (maize) cobs, cotton• ~ Flavoring agent storage. Odor is typical of the cyclic seed hulls, rice hulls, and bagasse. aldehydes. Sometimes described as Raw material is ingested with dilute ~ almond-like. acid and furfural is removed con• = ~ tinuously by steam distillation. til Garlic Oil Clear, reddish-{)range liquid. Strong, Crushed bulbs or cloves of the Most fixed oils and mineral oil ~ Flavoring agent pungent odor, characteristic of common garlic plant (Allium (soluble). Alcohol (nearly com- t!1 garlic. sativum 1. of the Liliaceae pletely insoluble). Glycerin and Z 0 family. Volatile oil is obtained by propylene glycol (insoluble). steam distillation. ->< >~ See separate entry on Gelatin Gelatin =to- t!1 Coating agent, gel-forming agent, til thickening agent

Geraniol (trans-3,7-Dimethyl-2,6- C1OH1SO Colorless liquid. Rose-like odor. Some The main constituent of several Most fixed oils, mineral oil, and octadien-l-ol commercial products contain other essential oils. Produced by organic propylene glycol (soluble). Glycerin Flavoring agent isomeric and closely-related synthesis or by fractional dis- (insoluble). terpenic alcohols. tillation of Java-type citronella.

Geranium Oil, Algerian (Rose Deep-yellow or pale-yellow liquid. Leaves of Pelargonium graveolens Most fixed oils ( soluble). Mineral geranium oil, Algerian) Characteristic odor suggesting roses L'Her of the Geraniaceae family. oil and propylene glycol (soluble, Flavoring agent and geraniol. Oil is obtained by steam distilla- bu t usually with opalescence). tion. Glycerin (practically insoluble).

Geranyl Acetate (3,7-Dimethyl-2,6- Colorless liquid. Pleasing flowery odor. Synthesis. Most fixed oils and mineral oil octadien-l-yl acetate) Some commercial products may con- (soluble). Propylene glycol Flavoring agent tain other isomeric and closely- (moderately soluble). Glycerin related terpenic esters. (insoluble).

Geranyl Benzoate (3,7-Dimethyl-2,6- C17H2202 Slightly-yellow liquid. Characteristic Synthesis. Alcohol and chloroform (soluble). octadien-l-yl benzoate) odor of flowers somewhat resembling Water (practically insoluble). Flavoring agent ylang ylang oil. Some commercial products may contain other isomeric and closely-related terpenic esters.

Geranyl Butyrate (3,7-Dimethyl-2,6- C14H2402 Colorless to slightly-yellow liquid. Synthesis. Most fixed oils and mineral oil octadien-l-yl butyrate) Odor of fruit and roses. Some com- (soluble). Glycerin and propylene Flavoring agent mercial products may contain other glycol (insoluble). isomeric and closely-related terpenic esters.

Geranyl Formate (3,7-Dimethyl-2-6- Cll H1S0 2 Pale yellow liquid. Odor is of fresh, Synthesis. Most fixed oils and mineral oil octadien-l-yl formate) leafy roses. Some commercial products (soluble). Glycerin and propylene Flavoring agent may contain other isomeric and glycol (insoluble). closely-related terpenic esters.

Geranyl Phenxlacetate (3,7-Dimethyl- ClSH2402 Yellow liquid. Odor is of honey and Synthesis. Alcohol, chloroform, and ether 2,6-octadien-l-yl phenylacetate) roses. Some commercial products may (miscible). Water (practically in- Flavoring agent contain other isomeric and closely- soluble). related terpenic esters.

N N C -...l APPENDIX TABLE l. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.)

Common Names (Other names) i and Function(s) Formula General Characteristics Usual Sources Solubility

Geranyl Propionate (3,7-Dimethyl- C13H220 2 Nearly-colorless liquid. Odor is fruity Synthesis. Most fixed oils and mineral oil 2 ,6-octadien-I-yl propionate) and flowery. Some commercial (soluble). Glycerin and propylene Flavoring agent products may contain other isomeric glycol (insoluble). and closely-related terpenic esters.

Gibberellic Acid C19H2206 Solid (white to pale-yellow crystal- Synthesis. Water (slightly soluble). Alcohol Enzyme activator. See also line powder). Essentially odorless. and acetone (soluble). Gibberellic Acid and Gibberellin Melts at 234°C (453°F). Plant Growth Hormones.

Ginger Oil Light-yellow to yellow liquid. Char• Dried ground rhizome of Zingiber Most fixed oils and mineral oil Flavoring agent acteristic, aromatic odor of ginger. officianale, Roscoe of the (soluble). Alcohol (soluble, but Zingiberaceae family. Volatile oil usually with turbidity). Glycerin is obtained by steam distillation. and propylene glycol (insoluble).

Glucono Delta-Lactone C6H100 6 Solid (fme, white, crystalline Synthesis. Water (freely soluble). Alcohol Acidifier, leavening agent, powder). Essentially odorless. De- (sparingly soluble). sequestrant composes at about 153°C (307°F).

L-Glutamic Acid (Glutamic acid; HOOCCH2CH2CH(NH2)COOH Solid (fme, white, crystalline powder). Synthesis. Water (slightly soluble). L-2-Aminopentanedioic acid) Essentially odorless. Saturated Dietary supplement, nutrient, solution is acidic. salt substitute

Glutamic Acid Hydrochloride CSH9 N04 -HO Solid (white, crystalline powder). Synthesis. Water (freely soluble). Alcohol and (2-Aminopentanedioc acid hydro• Solutions are acid to litmus. ether (almost insoluble). chloride) Flavoring agent, salt substitute

L-Glutamine (L-2-Aminoglutarimic H2NOCCH2CH2CH(NH2)COOH Solid (white crystals or crystalline Synthesis. Water (soluble). Alcohol and ether acid) powder). Odorless. Slight sweet taste. (practically insoluble). Dietary supplement, nutrient Solutions are acid to litmus. Melts with decomposition at about 185°C (365°F).

Glycerine (Glycerol) CH20H-CHOH-CH20H Clear, colorless liquid with syrupy Synthesis from propylene. Re• Water and alcohol (soluble). Bodying agent, humectant, consistency. Very slight characteristic covery as byproduct of soap manu• Chloroform, ether, and fixed and plasticizer odor. Hygroscopic. Solutions are facture and fractionation of fats, volatile oils (insoluble). neutral. as from coconut oil, palm oil, i tallow, etc. ~ Glycerol Ester of Partially Solid (hard, pale, amber-colored Esterification of partially Acetone and benzene ( soluble). ~ Dimerized Rosin resin). dimerized rosin with food-grade Water (insoluble). Masticatory substance in glycerin. Purified by steam ~ chewing gum base stripping. en Glycerol Ester of Partially Solid (hard, pale-amber resin). Esterification of polymerized Acetone and benzene (soluble). ~ Hydrogenated Wood Rosin rosin with food-grade glycerin. Water and alcohol (insoluble). t'I1 Masticatory substance in Purified by steam stripping. Z chewing gum base ~

Glycerol Ester of Tall Oil Rosin Solid (pale-amber resin). Esterification of tall oil rosin with Acetone and benzene (soluble). ~ Masticatory substance in food-grade glycerin. Purified by Water and alcohol (insoluble). = ~ chewing gum base steam distillation. (/}

Glycine (Aminoacetic acid; H2NCH2COOH Solid (white, crystalline powder). Synthesis from formaldehyde. Water (freely soluble). Alcohol and Glycocoll) Odorless. Sweet taste. Solutions are ether (slightly soluble). Dietary supplement, nutrient acid to litmus.

Grapefruit Oil, Expressed (Grape- Yellow, occasionally reddish-liquid. Fresh peel of grapefruit (Citrus Most fixed oils and mineral oil fruit oil, coldpressed; Oil of Sometimes contains a flocculent paradisi Macfayden (citrus decu· (soluble, but frequently with Shaddock) separation of waxy substance. mana L.). Oil is obtained by ex- opalescence or cloudiness). Flavoring agent pression.

Guar Gum A high-molecular weight hydro- Solid (white to yellowish powder). Ground endosperms of Cyamopis May be dispersed in either hot or Emulsifier, stabilizer, thickener. colloidal polysaccharide made up Essentially odorless. tetragonolobus (L.). Taub of the cold water to form a sol, with a pH (Also see entry on Gums and mainly of galactan and mannan Leguminosae family. between 5.4 and 6.4. Latter may be Mucilages.) units combined through glyco- converted to a gel by addition of sidic linkages, which may be de- small amounts of sodium borate. scribed chemically as galactomannan.

Gum Guaiac (Guaiac resin) Solid (brownish-black to dusky brown Resin of wood of Guajacum Alcohol, ether, and chloroform Antioxidant, preservative. to yellowish-orange powder). Color officinale L. or of Guajacum (slowly soluble). Carbon disulfide (Also seen entry on Gums and changes to olive-brown upon exposure sanctum L. of the Zygophyl/acae and benzene (slightly soluble). Mucilages.) to air. Balsamic odor and slightly family. Occurs as irregular masses acrid taste. of vegetable tissues. Also occurs as large, nearly homogenous masses and frequently in rounded ovoid tears.

Heptanal (Aldehyde C-7; CH3(CH2)sCHO Colorless to faintly-yellow liquid. Synthesis. Alcohol and ether (miscible). Water Heptaldehyde) Penetrating odor. (slightly soluble). Flavoring agent

2-Heptanone (Methyl Amyl CH3CO(CH2)4CH3 Clear, colorless, mobile liquid. Char- Synthesis. Alcohol and ether (miscible in all Ketone) acteristic ketonic odor. proporations). Water (slightly Flavoring agent soluble).

3-Heptanone (Ethyl Butyl CH3(CH2)3COCH2CH3 Clear, colorless, mobile liquid. Char- Synthesis. Alcohol and ether (miscible in all Ketone) acteristic ketonic Idor. proportions). Water (sparingly Flavoring agent soluble).

Heptyl Alcohol (Enanthic alcohol) CH (CH )sCH OH Colorless liquid. Odor is described Synthesis. Alcohol and ether (miscible in all 3 2 2 t-) Flavoring agent as fatty-citrus. proportions. Water (very slightly soluble). \0~ N APPENDIX TABLE I. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) N -0 Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Heptylparaben (n-Heptyl-p- C14H2003 Solid (small, colorless crystals or Synthesis. Water (very slightly soluble). hydroxybenzene) white crystalline powder). Odorless, Alcohol and ether (freely soluble). Antimicrobial agent, preservative sometimes with a very faint char- acteristic odor. Slight burning taste.

Hexanoic Acid (Caproic acid) CH3(CH2)4COOH Colorless to very pale-yellow liquid. Coconut oil, or as a byproduct of Alcohol, most fixed oils, and ether Flavoring agent Oily. Odor of cheese. lauric acid production. (miscible). Water (slightly soluble).

Hexyl Alcohol, Natural (l-Hexanol; CH3(CH2)4CH20H Clear, colorless, mobile liquid. Mild, Various vegetable substances. Alcohol and ether (miscible). Water Alcohol C-{) somewhat sweet, penetrating odor. (slightly soluble). Flavoring agent o<-Hexylcinnamaldehyde C1sH20O Pale-yellow liquid. Jasmin-like odor Synthesis. Most fixed oils and mineral oil Flavoring agent which is accentuated upon dilution. (soluble). Glycerin and propylene glycol (insoluble).

L-Histidine (L-

L-Histidine Monohydrochloride C6HgN302oHCloH20 Solid (white crystals or crystalline Treatment after extraction from Water (soluble). Alcohol and ether (L-

Hops Oil Light-yellow to greenish-yellow Freshly dried membranous cones Most fixed oils (soluble). Mineral Flavoring agent liquid. Characteristic aromatic odor. of female plants of Humuls lupulus oil (soluble, but frequently with Darkens with age. Oil tends to be- L., or Humulus americanus Nutt of opalescence). Glycerin and propy- come viscous with age. the Moraceae family. lene glycol (insoluble).

Hydrochloric Acid HCl Clear, colorless (sometimes slightly Sodium chloride and sulfuric acid. Water and alcohol (miscible). Acidifying agent (Water solution of hydrogen yellow) liquid. Very corrosive. HCl produced during manufacture chloride.) Pungent odor. To be handled with of chlorinated hydrocarbon in- care. Commercial concentrations secticides is not considered to be > usually available are: 20° Baume of food-grade quality and is not ." (BeO), 31.45% HCl); 22° Be (35.21 % suitable for use in food production. t!'l 2 HCI). Fuming HCl (37% HCl). Also 0 more dilute solutions. -><.., Hydrogen Peroxide H20 2 Clear, colorless liquid. An ozone-like Electrolytic process (aqueous Water (miscible). Alcohol and ether > Bleaching agent, oxidizing agent, odor. Concentration of commercial solutions of sulfuric acid, (soluble). r-'= t!'l preservative, starch modifier aqueous solutions is usually 30% to potassium hydrogen sulfate, til 50% (w). Data for handling hydrogen and ammonium hydrogen sulfate; peroxide should be consulted. The Autooxidation process (alkylated ~ compound is safe and stable when anthraquinone, quinone, and Z properly handled, but can undergo hydroquinone solvent, plus exothermic decomposition in presence hydrogen, air or oxygen, water, ~ of dirt and other foreign substances and catalyst). ~ when carelessly handled. >= ~ Hydroxycitronellal (7-Hydroxy- CIOH2002 Colorless liquid. Sweet and flowery Synthesis. Most fixed oils and propylene til 3,7-dimethyloctanal) odor (lily-like). glycol (soluble). Glycerin and Flavoring agent mineral oil (relatively insoluble).

Hydroxycitronellal Dimethyl Cl2H2603 Colorless liquid. Light, flowery odor. Synthesis. Most fixed oils, mineral oil, and Acetal (7-Hydroxy-3,7-dimethyl propylene glycol (soluble). Glycerin octanal; Acetal) (insoluble ). Flavoring agent

Hydroxylated Lecithin Range of characteristics-from fluid to Derived from complex mixture of Water (partially soluble-hydrates Clouding agent, emulsifier plastic. This depends upon the con• acetone insoluble phosphatides to form emulsions). The product is tent of free fatty acid and soybean oil from soybean and other plant more dispersible and hydrates more and whether or not diluents are lecithins, consisting mainly of easily than crude lecithin. present. Light yellow. The character• phosphatidyl choline, phosphatidyl istic is described as "bleached." ethanolamine, and phosphatidyl inositol. The mix also includes varying amounts of triglycerides, fatty acids, sterols, and carbo• hydrates.

Hydroxypropyl Cellulose A cellulose ether that contains Solid (white powder). Water and certain organic solvents Emulsifier, film former, protective hydroxypropyl substitutes. (soluble). colloid, stabilizer, suspending agent, thickener

Hydroxypropyl Methylcellulose Propylene glycol ether of methyl• Solid (offwhite, fibrous powder, or Water and certain organic solvents (Propylenetglycol ether of cellulose. Both hydroxy propyl granules). A number of commercial (soluble). methylcellulose) and methyl groups are attached products are available with varying Emulsifier, stabilizer, to the anhydroglucose rings of characteristics depending upon various thickening agent cellulose by ether linkages. combinations of methoxyl and hydroxypropoxyl content. Aqueous solutions are surface-active, form films upon drying, and undergo a reversible transformation from sol to gel when heated and cooled, respectively.

Indole CSH7N Solid (white, flaky, crystalline Protein decomposition product. Most fixed oils and propylene Flavoring agent product). In high concentration, glycol (soluble). Glycerin and odor is considered unpleasant. In mineral oil (insoluble). N high dilutions, odor becomes N flowery. - t-.) t-.) -t-.) APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-'-PRINCIPAL CHARACTERISTICS (cont.)

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Inositol (1,2,3 ,5/4,6-Cyclo• C6H120 6 Solid (fine crystals or white Corn (maize) steep liquor by Water (freely soluble). Alcohol hexanehexol; i-Inositol; meso• crystalline powder). Odorless. precipitation and hydrolysis of (slightly soluble). Ether and Inositol) Sweet taste. Stable in air. crude phytate. chloroform (insoluble). Dietary supplement, nutrient Solutions are neutral to litmus. (Also see entry on Inositol) a-Ionone (4(2,6,6-Trimethyl-2- C 13H200 Colorless or pale-yellow liquid. Synthesis. Most fixed oils, mineral oil, and cyclohexenyl)-3-butene-2-one Odor is woody-violet. propylene glycol (soluble). Water Flavoring agent and glycerin (insoluble).

~-Ionone(4(2,6,6-Trirnethyl-l• C 13H200 Pale-yellow liquid. Odor is of fruit Synthesis. Most fixed oils, mineral oil, and cyclohenxenyl)-3-bu tene-2-one) and wood. Odor is more intense propylene glycol (soluble). Glycer• Flavoring agent than that of a-ionone. in and water (insoluble).

Iron, Electrolytic Fe Solid (amorphous, lusterless, Electrodeposition of elemental Dilute mineral acids (soluble, but Dietary supplement, nutrient grayish-black powder). Stable in iron. with evolution of hydrogen and dry air. formation of solutions of corre• sponding salts).

Iron, Reduced Fe Solid (grayish-black powder that Chemical reduction to obtain Dilute mineral acids (soluble, but Dietary supplement, nutrient passes through a 1 DO-mesh sieve. elemental iron. with evolution of hydrogen and Usually absent of any luster. Under formation of solutions of corre• microscope, particles appear to have sponding salts). a crystalline form. Stable in dry air.

Isoamyl Acetate (Amyl acetate; CH3COOCSHll (Acetates Colorless liquid. Odor is fruity (pear• Synthesis from esterification of Water (slightly soluble). Alcohol, c-Methyl butyl acetate) of mixed isomeric amyl al• like). isoamyl alcohols with acetic acid. ether, ethyl acetate, most fixed oils, Flavoring agent cohols, 2-Methyl-l-butanol and mineral oil (slightly soluble). and 3-Methyl-l-butanol Glycerin (insoluble). Propylene predominating.) glycol (practically insoluble).

Isoamyl Butyrate (Amyl CH3(CH2)2COOCSHII Colorless liquid. Strong and charac• Synthesis from esterification of Most fixed oils and mineral oil butyrate (Butyrates of mixed isomeric teristic odor of fruit. isoamyl alcohols with butyric (soluble). Glycerin and propylene Flavoring agent amyl alcohols, 2-Methyl-l• acid. glycol (insoluble). butanol and 3-Methyl-l-butanol ~ predominating.) t'fj Z Isoamyl Formate (amyl formate) is Synthesis from esterification of Most fixed oils, mineral oil, and HCOOCSHll Colorless liquid. Odor like that of ~ Flavoring agent (Formates of mixed isomeric plums. isoamyl alcohols with formic acid. propylene glycol (soluble). Glycerin amyl alcohols, 2-Methyl-l• (practically insoluble). ~ t:= butanol and 3-Methyl-l-butanol ~ predominating.) til Isoamyl Hexanoate (Amyl Colorless liquid. Characteristic odor Synthesis from esterification of Alcohol, fixed oils, and mineral CH3(CH2)4COOCSHll ~ hexanoate; Isoamyl caproate; (Hexanoates of mixed isomeric of fruit. isoamyl alcohols with hexanoic oil (soluble). Glycerin and pro- t!1 Pentyl hexanoate) amyl alcohols, 2-Methyl-l-butanol acid. pylene glycol (insoluble). Z Flavoring agent and 3-Methyl-l-butanol predomi- 8 >< nating.) ..., > Isoamyl Isovalerate (Amyl (CH3)2CHCH2COOCH2CH2CH Clear, colorless liquid. Odor of Synthesis from esterification of Alcohol and most fixed oils (mis- t=I valerate; Amyl isovalerianate) (CH 3)2 fruit, which upon dilution, takes isoamyl alcohols with isovaleric cible). Propylene glycol (slightly til~ Flavoring agent (Isovalerates of mixed isomeric on essence of apple. acid.) soluble). amyl alcohols, 2-Methyl-I-buta- nol and 3-Methyl-l-butanol pre- dominating.)

Isoamyl Salicylate (Amyl C12 H160 3 Colorless liquid. Characteristic Synthesis from esterification of Glycerin, propylene glycol, and salicylate) (Salicylates of mixed isomeric pleasing odor. isoamyl alcohols with salicylic water (practically insoluble). AI- Flavoring agent amyl alcohols, 2-Methyl-l- acid.) cohol, chloroform, ether, and butanol and 3-Methyl-l-butanol most fixed oils (miscible). predominating.)

Isobornyl Acetate C12 H 20°2 Clear, colorless liquid. With age, it Synthesis. Most fIxed oils and mineral oil Flavoring agent develops a pale-straw coloration. (soluble). Propylene glycol (spar- Odor is agreeable (camphoraceous) ingly soluble). Glycerin and water with a touch of pine needles or (insoluble). hemlock.

Isobutyl Acetate CH 3COOCH2CH(CH3)2 Clear, colorless liquid. Odor is fruity Synthesis. Alcohol, propylene glycol, most Flavoring agent and upon dilution resembles banana. fixed oils, and mineral oil (soluble). Water (slightly soluble).

Isobutyl Alcohol (lsobutanol) (CH 3) 2 CHCH2 OH Clear, colorless, mobile liquid. Charac- Synthesis. Alcohol and ether (miscible in all Flavoring agent teristic and penetrating wine-like odor. proportions). Water (sparingly soluble).

Isobutyl Cinnamate C13H1602 Colorless liquid. Odor is sweet and Synthesis. Alcohol, chloroform, and ether Flavoring agent fruity (balsamic). (miscible). Water (practically in- soluble).

Iso bu ty lene-Isoprene A synthetic copolymer con• Solid (a dried coagulum). Copolymerization of isobutylene Copolymer (Butyl rubber) taining from 0.5 to 2.0 molar and isoprene in methyl chloride Masticatory substance in percent of isoprene. The re• solution. Aluminum chloride is used chewing gum base mainder consists of isobutylene. as catalyst. After copolymerization, rubber particles are treated with hot water containing an appropriate food• grade deagglomerating agent (such as stearic acid). Coagulum is dried to remove residual volatiles. lj -w N N -~

APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.)

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Isobutyl Phenylacetate C 12H 160 2 Colorless liquid. Odor is of roses Synthesis. Most fIxed oils (soluble). Glycerin, Flavoring agent and honey. mineral oil, and propylene glycol (insoluble) .

Isobutyl Salicylate Cll H 140 2 Colorless liquid. Odor is of orchid. Synthesis. Most fIxed oils and mineral oil Flavoring agent (soluble). Propylene glycol (prac• tically insoluble). Glycerin (in• soluble).

Isobutyraldehyde (CH3)2CHCHO Clear, colorless, mobile liquid. Char• Synthesis. Alcohol and ether (miscible in all Flavoring agent acteristic pungent odor. proportions). Water (slightly soluble).

Isobutyric Acid (2-Methyl C4HS02 Colorless liquid. Odor is strong and Synthesis. 'Alcohol, propylene glycol, glycerin, propanoic acid; Isopropyl• penetrating and is suggestive of mineral oil, and most fixed oils formic acid) butter. (miscible). Water (soluble). Flavoring agent

Isoeugenol (2-Methoxy-4- ClOH120 2 Pale-yellow liquid. Viscous. Odor is Synthesis. Most fixed oils and propylene propenylphenol) flowery, suggestive of carnation. glycol (soluble). Mineral oil Flavoring agent (soluble, but with turbidity). Glycerin (insoluble).

Isoeugenyl Acetate (2-Methoxy- C12H 140 3 Solid (white crystals). Odor is spicy Synthesis. Alcohol, ether, and chloroform 4-propenyl phenyl acetate) and clove-like. (soluble). Water (practically in• Flavoring agent soluble).

Water (soluble). Alcohol and ether DL-Isoleucine (DL-2-Amino-3- C6H13N02 Solid (white, crystalline powder). Fermentation. methylvaleric acid) Odorless. Slightly bitter taste. Melts (practically insoluble). Dietary supplement, nutrient with decomposition at about 292°C (558°F).

L-Isoleucine (L-2-Amino-3- C6H13N02 Solid (crystalline leaflets or white Extraction from protein. Water (soluble). Hot alcohol methyl-valerie acid) crystalline powder). Bitter taste. (slightly soluble). Diluted mineral ~ Z Dietary supplement, nutrient Sublimes between 168° and 170°C acids and alkaline solutions (solu• (334° and 338°F). ble). ~

Isopropyl Acetate CSHlO0 2 Clear, colorless, mobile liquid. Charac- Synthesis. Water (sparingly soluble). Alcohol ~ Flavoring agent teristie odor. and ether (miscible in all propor• =b; tions). Vl >"t1 Isopropyl Alcohol (2-Propanol; CH3CHOHCH3 Clear, colorless liquid. Flammable. (I) Absorption of propylene Water, ethyl alcohol, ether, and "t1 Isopropanol) Characteristic odor. Slightly bitter in sulfuric acid to form alkyl numerous organic solvents (mis- ~ Z Extraction solvent taste. hydrogen sulfate, followed by cible). 0 hydrolysis of the ester; (2) >< Direct hydration with water, - ~ using a catalyst. => ~ Isopulegol (p-Menth-8-en-3-o1) C1oH1SO Colorless liquid. Harsh odor (cam- Alcohol (freely soluble). til Flavoring agent phoraceous and mint-like) with a rose- leaf and geranium background.

Isovaleric Acid) Isopropylacetic (CH 3)CHCH2COOH Colorless liquid. Acidic taste. Very Synthesis. Water, alchol, ether, and chIoro- acid) unpleasant, rancid and cheese-like form (soluble). Flavoring agent odor.

Juniper Berries Oil Colorless (sometimes yellowish or Dried ripe fruit of Juniperus Most fixed oils and mineral oil Flavoring agent faintly-greenish) liquid. Characteristic communis L. var. erecta Pursh oil (soluble). Glycerin and pro- odor and aromatic bitter taste. Oil of the Cupressaceae family. pylene glycol (insoluble). tends to polymerize upon aging.

Kaolin Mixture of alumina, silica, Solid (lme, white to yellow-white or Purified clay. Water, alcohol, dilute acids, and Anticaking agent and water gray powder). Earthy taste. Odor is alkali solutions (insoluble). distinctively clay-like when substance is wet. Also darkens when wet.

Karaya Gum (Sterculia gum) Solid (broken and irregular pieces with Dried gummy exudation from Alcohol (insoluble). Water (in- Emulsifier, stabilizer, thick- a suggestive crystalline appearance). Sterculia urens Roxburgh and soluble), but swells to form a gel). ener. (See also entry on Gums Pale-yellow to pinkish-brown, horny, other species of Sterculia. Also and Mucilages.) and occasionally admixed with some from Cochlospermum gossypium darker fragments and occasional A. P. De Condolle, or other species pieces of bark. Slightly acetous odor. of Cochlospermum Kunth of the Taste is pasty and slightly acetous. Bixaceae family.

Kelp Solid (chopped coarse particles, or a Dehydrated seaweed from the class Dietary supplement (source lmely ground powder). Dark-green-to- Phaeophyceae (brown algae) of the of iodine) olive-brown color. Characteristic, genera Macrocystis. Related sources salty taste. include Laminaria digitata, L. c1ou- stoni, and L. saccharina.

Labdanum Oil Yellow, viscous liquid. Strong bal- Crude labdanum gum extracted Most l!Xed oils and mineral oil Flavoring agent samic odor. Upon dilution, odor is from perennial shrub Cistus ladani- (soluble). Glycerin and propylene like that of ambergris. Darkens upon ferus L. of the Cistaceae family. glycol (insoluble). standing. Volatile oil is obtained by steam distillation.

Lactated Mono-Djgylcerides Mixture of partial lactic and Solid (ranges from a soft to a hard, Synthesis. Hot isopropanol, xylene, and cot- tonseed oil (moderately soluble). Emulsifier, stabilizer fatty acid esters of glycerin. waxy solid). Dispersible in hot water. N N -U. APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ~ -0\ Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Lactic Acid (2-Mhydroxypropionic CH 3CHOHCOOH Colorless, or yellowish, syrupy liquid. Lactic fermentation of sugars or Water and alcohol (miscible). acid) (A mixture of lactic acid and Hygroscopic. Upon concentration (by prepared synthetically. Commer• Acidfying agent lactic acid lactate). boiling), acid condenses to form lactic cial solutions usually contain from acid lactate, 2-(lactoyloxy) propanoic 50% to 90% lactic acid. acid. The latter, upon dilution and heating, hydrolyzes to lactic acid.

Lactylated Fatty Acid Esters Mixed fatty acid esters of Solid (range in consistency from soft Synthesis. Organic solvents and vegetable oils of Glycerol and Propylene Glycol lactic acids and its polymers, to hard waxy solids). Also liquid (soluble). Hot water (dispersible). (Propylene glycollactostearate) in the presence of minor quanti- forms. Emulsifier, plasticizer, stabilizer, ties of free lactic acid, polyactic surface-active agent, Whipping acid, and fatty acids. agent

Lactylic Esters of Fatty Acids Mixed fatty acid esters of lactic Range from liquids to hard, waxy Synthesis. Organic solvens and vegetable oils Emulsifier, surface-active agent acid and its polymers, with the solids. (soluble). Hot water (dispersible). presence of minor quantities of free lactic acid, polylactic acid, and fatty acids.

Lanolin, Anhydrous (Wool fat) Semisolid, fat-like substance. When Wool. Water (insoluble, but can be mixed Masticatory substance in chewing purified, it is yellowish-white. with approximately 2 times its gum base weight of water without separation occurring. Chloroform and ehter (insoluble).

Laurel Leaf Oil (Bay Leaf Oil) Light-yellow or yellow liquid. Leaves of Laurus nobilis L. of the Most fixed oils (soluble). Mineral Flavoring agent Aromatic, spicy odor. Lauraceae family. Not to be con- oil and propylene glycol (soluble, fused with the West Indian bay tree but with turbidity). Glycerin (in- or California bay laurel. soluble).

Lauric Acid (Dodecanoic acid) CH3(CH2)lOCOOH Solid (white or slightly yellow, Organic acid obtained from coco- Water (practically insoluble). AI- Defoaming agent, component crystalline powder). Somewhat nut oil and other vegetable fats. cohol, chloroform, and ether used for preparation of other glossy in appearance. (soluble). food-grade additives. i!; Lauryl Alcohol, Natural (Alcohol CH3(CH2)lOCH20H Colorless liquid (above 21°C; 69.8°F). Natural precursors. Most fixed oils, mineral oil, and "'0 C-12; I-Dodecanol) Characteristic fatty odor. propylene glycol (soluble). Gly- ~ Z Flavoring agent cerin (insoluble). 0 >< Lauryl Aldehyde (Aldehyde C-12); Colorless or light-yellow liquid. Natural precursors. Alcohol, most fixed oils, mineral -.., CH3(CH2)10CHO Dodecanal) Characteristic fatty odor. Solidi- oil (soluble). Propylene glycol > Flavoring agent fies at low temperatures. (soluble, but with slight turbidity). =t"'" ~ Glycerin and water (insoluble). ell Lavender Oil Colorless or yellow liquid. Char- Fresh flowering tops of Lavandula Alcohol (passes Codex test). ~ Flavoring agent acteristic odor and taste of lavender officinalis Chaix et Villars (Lavan- t!1 Z flowers. dula vera De Candolle of the Labia- 0 tae family. Volatile oil is obtained by steam distillation. >< >~ Lecithin Complex mixture of acetone- Consistency ranges from plastic to Soybeans. Water (only partically soluble, but = Antioxidant, emulsifier. (See a; insoluble phosphatides. These fluid. This depends upon free fatty readily hydrates to form emulsions). til~ sp Colloidal Systems; Emulsifiers, consist mainly of phosphatidyl acid and soybean content as well as Oil-free phosphatides are soluble in Stabilizers, and Thickeners; Feed- choline, phosphatidyl ethanol- the presence or absence of dilutents. fatty acids, but are practically in- stuffs; and Soybean Processing.) amine, phosphatidyl serine, and Color ranges from yellow to brown soluble in fixed oils. If all soy phosphatidyl inositol and they (bleached or unbleached). Nut-like phosphatide fractions are absent, are combined with varying odor is characteristic. Taste is bland. lecithin is partially soluble in al- quantities of other substances, cohol, but practically insoluble in such as triglycerides, fatty acids, acetone. and carbohydrates.

Lemongrass Oil East Indian type, also known as Freshly cut and partially dried Mineral oil (soluble). Propylene Flavoring agent Cochin, Native, and British Indian cymbopogon grass found in glycol (freely soluble). Water Lemongrass oil-dark yellow to tropical and subtropical regions. (practically insoluble). Alcohol light brownish-red liquid with pro- (East Indian type is readily solu- nounced heavy lemon-like odor. ble; West Indian type produces West Indian type, also known as cloudy solutions). Madagascar, Guatemala Lemon- grass Oil-a somewhat lighter oil, but possessing lemon-like odor.

Lemon Oil Pale to deep-yellow, sometimes, Expression (with heat) of the Dehydrated alcohol and glacial Flavoring agent greenish-yellow liquid. Charac- fresh peel of fruit of Citrus L. acetic acid (miscible). teristic odor and taste of outer part Burmann filius of the Rutaceae of lemon peel. family.

Lemon Oil, Distilled Colorless to pale-yellow liquid. Char- Fresh peel or juice of the fruit of Most fixed oils, mineral oil, and Flavoring agent acteristic odor of fresh lemon peel. Citrus limon L. Burmann filius alcohol (soluble). Haze is usually of the Rutaceae family. Volatile present in alcohol solutions. Gly- oil is obtained by steam distilla- cerin and propylene glycol (in- tion. soluble).

DL-Leucine (DL-2-Amino-4- C6H13N0 2 Solid (small white crystals or crys- Extraction from protein. Water (freely soluble). Alcohol methyl-valeric acid) talline powder). Odorless. Somewhat (slightly soluble). Ether (insoluble). Dietary supplement, nutrient bitter taste. Melts with decomposition at about 290°C (554°F). Solutions are slightly acid to neutral.

L-Leucine (L-2-Amino-4-methyl- C6H13N0 2 Solid (small, white, lustrous plates, or Extraction from protein. Water, alcohol, and acetic acid valerie acid) white crystalline powder). Sublimes at (sparingly soluble). Dilute hydro- Dietary supplement, nutrient about 150°C (302°F). chloric acid and solutions of alkali N hydroxides and carbonates (solu- N ble). -...... APPENDIX TABLE l. ADDITIVES AND OT"ER FOOD C"EMICALS-PRINCIPAL C"ARACTERISTICS (cont.) ~ Common Names (Other names) -00 and Function(s) Formula General Characteristics Usual Sources Solubility

Lime Oil, Distilled Colorless or greenish-yellow liquid. Juice or whole crushed fruit of Most fixed oils and mineral oil Flavoring agent Citrus aurantifolia Swingle. Vola• (soluble). Glycerin and propylene tile oil is obtained by distillation. glycol (insoluble).

Limestone, Ground CaC03 Solid (fine, white or offwhite micro• Naturally occurring limestone is Water and alcohol (practically in• Texturizing and release agent. crystalline powder. Odorless. Taste• crushed, ground, and classified. soluble). Ammonium salts or carbon Modifier for chewing gum base less. Stable in air. dioxide increase solubility in water. and chewing gum. Alkali hydroxides reduce solubility. Dilute hydrochloric acid and acetic and nitric acids dissolve limestone. d-Limonene (d-p-Mentha-l,8,diene; C10"lS Colorless liquid. Pleasing and mild Citrus oil. Alcohol, most fixed oils, and min• Cinene) citrus odor. Camphoraceous and eral oil (miscible). Glycerin (very Flavoring agent turpen tine-like odors are not soluble). Water and propylene present. glycol (insoluble).

Linaloe Wood Oil Colorless or yellow liquid. Odor is Wood of Bursera delpechiana Most ftxed oils and propylene Flavoring agent pleasing and flowery. Poiss of the Burseraceae family, (soluble). Mineral oil (soluble, but and other Bursera species. Vola• with turbidity. Glycerin (insoluble). tile oil is obtained by steam dis• tillation.

Linalool (3,7-Dimethyl-l-l,6- ClO"lSO Colorless liquid. Pleasing odor of Volatile oils from various flowers, Fixed oils, mineral oil, propylene octadien-3-ol flowers. Some commercial products fruits, grasses, leaves, roots, seeds, glycol (soluble). Glycerin (in• Flavoring agent may contain other isomeric and and wood. Sometimes by frac• soluble). closely-related terpenic alcohols. tionation of saponified Brazilian Bois de Rose oil. Also syntheti• cally by isomerization of geraniol.

Linalyl Acetate (3,7-Dimethyl- Colorless or slightly-yellow liquid. Occurs naturally in bergamot, petit• C 12"2002 Alcohol (miscible). Fixed oils and 1 ,6-octadien-3-yl acetate) Odor is flowery and pleasing. Some grain, and other oils. Sometimes mineral oil (soluble). Propylene Flavoring agent commercial products may contain prepared by acetylation and frac• glycol (sparingly soluble). Water other isomeric and closely-related tionation of Brazilian Bois de Rose and glycerine (insoluble). terpenic esters. oil.

Linalyl Benzoate (3,7-Dimethyl- C17"2202 Yellow or brownish-yellow liquid. Synthesis. Alcohol, chloroform, and ether 1,6-octadien-3-yl benzoate) Characteristic tuberose-like odor. (soluble). Water (practically in• Flavoring agent Some commercial products may soluble). contain other isomeric and closely• ~ related terpenic esters. 52 ><

Linalyllsobutyrate (3,7-Dimethyl- C 14"2402 Colorless or slightly-yellow liquid. Synthesis. Alcohol, ether, and chloroform ~ 2,6-octadien-3-yl isobutyrate) Odor is of fruit. Some commercial (miscible). Water (practically in• = Flavoring agent products may contain other isomeric soluble). ~ til and closely-related terpenic esters. LinaM Propionate (3,7-Dimethyl-2, Nearly colorless liquid. Sweet flowery Synthesis. Most flxed oils and mineral oil C13H2202 ~ 6-octadien-3-yl-propionate) odor much like that of bergamot oil. (soluble). Propylene glycol (slightly tl!1 Flavoring agent Some commercial products may con• soluble). Glycerin (insoluble). Z tain other isomeric and closely-related ~ terpenic esters. ~ Locust Bean Gum (Carob bean gum) Main constituents are high• White or yellowish-white powder. Es• Ground endosperms of Ceratonia Hot or cold water (dispersible, ~ Emulsifier, stabilizer, thickener. molecular-weight hydrocolloidal sentially odorless. Substance is clas• siliqua (L.) Taub of the Legumino· forming a sol, the pH of which lies tf.l (See also entry on Gums and polysaccharide (galactan and sified as a gum. sae family. between 5.4 and 7.0) The sol may Mucilages.) mannan units, combined be converted to a gel by addition through glycosidic linkages. of small amounts of sodium borate. These may be described chemi• cally as galactomannan.

Lovage Oil Yellow-greenish-brown or deep-brown Fresh root of Levisticum officinale Most fixed oils (soluble). Mineral Flavoring agent liquid. Strong characteristic odor and L. Koch syn. Angelica levisticum, oil (slightly soluble, but with taste. Exposure to air and light causes Baillon of the Umbelliferae family. opalescence). Glycerin and pro• oil to darken and become more pylene glycol (relatively insoluble). viscous.

L-Lysine Monohydrochloride (2,6- NH2 (CH2) 4 CH(NH2)COOH. HCI Solid (white or nearly-white, free- Fermentation. Water (freely soluble). Alcohol and Diaminohexanoic acid hydro• flowing, crystalline powder). Essen- ether (almost insoluble). chloride) tially odorless. Melts at 260°C (500°F), Dietary supplement, nutrient at which temperature it decomposes.

Mace Oil Colorless or pale-yellow liquid. Char• Ground, dried arillode (a false Most flxed oils and mineral oil Flavoring agent acteristic odor and taste of nutmeg. aril, developing from an opening (soluble). Glycerin and propylene Both the East Indian and the West in the covering of the ovule in• glycol (insoluble). Indian types of oil are commercially stead of its stalk) of the ripe seed available. Both types have quite of Myristica fragrans (Houtt) of similar physical and chemical proper• the Myristicaceae family. ties.

Magnesium Carbonate MgC°3 Solid (light, white, friable masses, Limestone and other natural Water (practically insoluble). Al• Alkalizing agent, anticaking (Basic hydrated magnesium or as a bulky powder). Odorless. minerals. cohol (insoluble). Dilute acids agent, carrier, color-retention carbonate or a normal hydrated Stable in air. (dissolves with effervescence). agent, drying agent magnesium carbonate).

Magnesium Chloride MgC12·6H20 Solid (colorless flakes or cyrstals). Acid-base reaction. Water (very soluble). Alcohol Color-retention agent, firming Very diliquescent. Odorless. (free soluble). agent

Magnesium Hydroxide Mg(OH)2 Solid (white, bulky powder). Inorganic reaction. Dilute acids (soluble). Water and Alkalizing agent, color-retention alcohol (practically insoluble). agent, drying agent

N ...N \() N

APPENDIX TABLE I. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ~

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Magnesium Oxide MgO Solid (bulky, white powder that Inorganic reaction. Water (practically insoluble). Al• Alkalizing agent, neutralizer is referred to as light magnesium cohol (insoluble). Dilute acids oxide; or a comparatively dense (soluble). white powder known as heavy magnesium oxide.

Magnesium Phosphate, Dibasic MgHPO 4 0 3H2 0 Solid (white, crystalline powder). Inorganic reaction. Water (slightly soluble). Alcohol (Dimagnesium phosphate) Odorless. (insoluble). Dilute acids (soluble). Dietary supplement, nutrient

Magnesium Phosphate, Tribasic Mg3(PO 4)2 'xH20 Solid (white, crystalline powder). Inorganic reaction. Dilute mineral acids (soluble). (Trimagnesium phosphate) Odorless. Tasteless. May contain 4, Water (almost insoluble). Dietary supplement, nutrient 5, or 8 molecules of water of hydra• tion.

Magnesium Silicate Molar ratio of magnesium oxide Solid (very fine, white, nongritty Inorganic reaction. Water and alcohol (insoluble). Anticaking agent to silicon dioxide is usually about powder). Odorless. Tasteless. pH of Mineral acids (readily decomposes). 2: 5. slurries range from 6.3 to 9.5.

Magnesium Stearate Magnesium with varying propor• Solid (fine, bulky, white powder). Magnesium salts and fatty acids. Water, alcohol, and ether (in• Anticaking agent, binder, tions of stearic and palmitic acids. Characteristic (slight) odor. Unctuous soluble). emulsifier. (grease-like) and free of grit.

Magnesium Sulfate (Epsom salt) MgS04 '7H20 Solid (small, colorless, often needle- Acid-base reaction. Water (freely soluble). Dietary supplement, nutrient like crystals. Taste is cooling, saline, Glycerin (slowly soluble). and bitter. Effloresces in warm, dry Alcohol (sparingly soluble). air. Solutions are neutral.

Malic Acid (OL-Malic acid; Hydroxy- C 4H60 5 Solid (white or nearly-white, crys• Synthesis. Water (very soluble). succinic acid) talline powder or granules). Strong Alcohol (freely soluble). Acidifying agent, flavoring agent acid taste. Optically active solutions.

Maltol (3-Hydroxy-2-methyl-14- C6H60 3 Solid (white, crystalline powder). Synthesis. Alcohol and propylene glycol pyrone) Characteristic caramel-butterscotch (soluble). Water and glycerine Flavoring agent odor. Also suggestive of a fruity• (sparingly soluble). strawberry aroma when in dilution. ~ Mandarin Oil, Expressed Clear, dark-orange to reddish-yellow Peels of the ripe fruit of Mandarin Most fixed oils and mineral oil ~ Flavoring agent or brownish-yellow liquid. Pleasant Orange (Citrus reticulata) Blanco (soluble). Propylene glycol ~ odor of oranges. Sometimes exhibits var. Mandarin). (slightly soluble). Glycerin (in• a bluish fluorescence in diffused light. soluble). When produced from unripe fruit, oil ,e exhibits a greenish color. tn >- Manganese Chloride MnCl204H2O Solid (large, irregular, pink, translu- Acid-base reaction. Hot water (very soluble). Freely ::g Dietary supplement, nutrient cent crystals). soluble in water at room tempera- ~ ture. Z 9 Manganese Gluconate [CH20H(CHOH)4COO12Mn.3 Solid (faintly-pink powder) Hot water (very soluble). Alcohol >< Dietary supplement, nutrient (very slightly soluble). :;: H2O = Manganese Glycerophosphate Solid (white or pink powder). Odor- Water (slightly soluble). Alcohol (in- ~ C3H7MnO/'xH 2O til Dietary supplement, nutrient less. Essentially tasteless. soluble). Citric acid solution (freely soluble).

Manganese Hypophosphite Mn(PH 2 0 2)2 'xH2O Solid (pink, granular or crystalline Inorganic reaction. Water (freely soluble). Alcohol Dietary supplement, nutrient powder. Stable in air. Odorless. (insoluble). Essentially tasteless. Caution should be observed when mixing manganese hypo phosphite with oxidiaing agents (nitrates, chlorates, etc.) to avoid explosion.

Manganese Sulfate MnS04'H2O Solid (faintly pink, granular powder). Acid-base retention. Water (freely soluble). Alcohol Dietary supplement, nutrient Odorless. (insoluble).

Mannitol (D-Mannitol; Mannite; Solid (white, crystalline substance). Corn (maize). Water (soluble). Alcohol (very C~HJ406 1,2,3,4,5,6-Hexanehexol) ( a e up of D-Mannitol and Odorless. Sweet taste. slightly soluble). Most organic Dietary supplement, nutrient, small quantity of sorbitol.) solvents (practically insoluble). texturizing agent.

Marjoram Oil, Spanish Faintly-yellow liquid. Camphoraceous Flowering plant Thymus masti- Most fixed oils (soluble). Glycerin, Flavoring agent odor. china L. of the Labiatae family. propylene glycol, and mineral oil V ola tile oil is obtained by steam (insoluble). distillation.

Marjoram Oil, Sweet Yellow to greenish-yellow liquid. Dried herb of the marjoram shrub Most fixed oils (soluble). Mineral Flavoring agent Oily. Spicy or cardamon essence. (Marjoram hortensis L. of the oil (soluble, but with turbidity). Labiatae family). Grown mainly Propylene glycol (partly soluble). in France, Germany, Hungary, and Tunis. To a limited extent, in the United States. Volatile oil is ob- tained by steam distillation.

Masticatory Substances, Natural Essentially coagulated or con- See entry on Masticatory Substances Masticatory substance in chewing centrated latices of vegetable gum base. origin.

Mentha Arvensis Oil, Dementholized Colorless or yellow liquid. Charac- The oil remaining after removal of Most fixed oils, mineral oil, and (Cornmint oil, dementholized) teristic minty odor. menthol (by freezing) from oil propylene glycol (soluble). Glycerin Flavoring agent of Mentha arvensis var. piperascens (insoluble). N Holmes (forma piperascens N Malinvaud). -N N N APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (conL) ~

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Menthol (3-p-Menthanol) C 1O H200 Solid (colorless, hexagonal, crystals Various mint oils. Also by syn• Alcohol (very soluble). Fixed and Flavoring agent (often needle-like); or fused masses; thesis. Natural oils and some volatile oils (freely soluble). Water or as crystalline powder). Pleasing, synthetic preparations are (slightly soluble). peppermint odor. racemic.

DL-Methionine (DL-2-Amino-4- CSHll N02S Solid (white, crystalline platelets Synthesis from acrolein and Water (soluble). Dilute acids and (methyl-thio)butyric acid) or powder). Characteristic odor. pH mercaptan. solutions of alkali hydroxides Dietary supplement, nutrient of dilute solutions ranges between (soluble). Alcohol (very slightly 5.6 and 6.1. soluble). Ether (practically in• soluble).

L-Methionine (L-2-Amino-4-(methyl- CsH 1 N02S Solid (colorless or white lustrous See above. Water (soluble). Alkali solutions thio)butyric acid) 1 plates, or white crystalline powder). and dilute mineral acids (soluble). Dietary supplement, nutrient Faint, characteristic odor. Alcohol (slightly soluble). Ether (practically insoluble). p-Methoxybenzaldehyde (Anisic CSHS02 Colorless or faintly-yellow liquid. Synthesis. Alcohol, ether, and most fixed aldehyde; p-Anisaldehyde) Characteristic hawthorn-like odor. oils (miscible). Propylene glycol Flavoring agent (soluble). Glycerin, water, and mineral oil (practically insoluble).

Methyl Alcohol (Methanol) CHpH Clear, odorless liquid. Flammable. Synthesis. Synthesis gas is prepared Water, ethyl alcohol, and ether Extraction solvent Characteristic odor. by steam reforming or partial oxi• (miscible). dation of liquid or gaseous hydro• carbon feedstock; or by direct combination of carbon dioxide with purified hydrogen-rich gases. Copper• base catalyst is used to produce methanol. Purity is achieved by con• ventional fractionation. p-Methyl Anisole (p-Cresyl methyl CSH100 Colorless liquid. Penetrating odor Synthesis. Most fixed oils and mineral oil ether; Methyl p-Cresol) of ylang ylang. (soluble). Glycerin and propylene Flavoring agent glycol (insoluble).

Methyl Anthranilate (Methyl 2- C H9N02 Colorless to faintly-yellow liquid. Synthesis by esterification of Most fixed oils and propylene S ~ aminobenzoate) Bluish fluorescence. Odor is grape• anthranilic acid. Occurs naturally glycol (soluble). Mineral oil Z Flavoring agent like. in neroli oil and in citrus and (partly soluble). Glycerin (in• sa some other oils. soluble). ><

~ Methyl Benzoate CSHS02 Colorless liquid. Odor of fruit, Synthesis. Most fixed oils, mineral oil, and Flavoring agent resembling cananga oil. propylene glycol (soluble). = ~ Glycerin (insoluble). tn N APPENDIX TARLE I. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) N ------~ Common Names (Other names) and runction(s) Formula General Characteristics Usual Sources Solubility

Methyl Formate HCOOCH 3 Colorless liquid. Flammable. Pleasing Synthesis. Water and nearly all organic Fumigant odor. Because of very flammable solvents (miscible). nature, substance must be used care• fully and in absence of any ignition cause. Substance boils at about 32°C (89.6°F).

6-Methyl-5-Hepten-2-one CSH 140 Faintly-yellow liquid. The odor is Synthesis. Alcohol, chloroform, and ether (Methyl heptenone) of citrus-Iemongrass. (miscible). Water (practically in• Flavoring agent soluble).

Methyl Isoeugenol (4-Allyl-l ,2- C ll H 140 2 Colorless or pale-yellow liquid. Synthesis. Most fixed oils (soluble). Mineral dimethoxy benzene: Isoeugenyl Delicate odor is of clove-carnation. oil (practically insoluble). Glycerin methyl ether; 4-Propenyl veratrole) and propylene glycol (insoluble). Flavoring agent

Methyl /3-Naphthyl Ketone (2' -Ace• C12HlOO Solid (white or nearly-white crystal• Synthesis. Most fixed oils (soluble). Mineral tonaphthone) line substance). Odor suggests orange oil and propylene glycol (slightly Flavoring agent blossom. soluble). Glycerin (insoluble).

Methyl-2-Octynoate (Methyl CH3(CH 2) 4=CCOOCH3 Colorless to faintly-yellow liquid. Synthesis. Most fixed oils and mineral oils heptine carbonate) Strong, unpleasant odor. Upon (soluble). Propylene glycol (slightly Flavoring agent dilution, odor is violetlike. soluble). Glycerin (insoluble).

Methylparaben (Methyl p-hydroxy• CSHS03 Solid (small, colorless crystals or Synthesis. Water (slightly soluble). Alcohol, benzoate) white crystalline powder). Faint ether, and propylene glycol (freely Antimicrobial agent, preservative characteristic odor or odorless. soluble). Glycerin, fixed oils, Slight burning taste. benzene, and carbon tetrachloride (slightly soluble).

4-Methyl-2-Pentanone (Methyl iso• CH3COCH 2CH(CH3)2 Clear, colorless, mobile liquid. Synthesis. Alcohol and ether (miscible in all butyl ketone) Characteristic ketonic odor. proportions). Water (sparingly Flavoring agent soluble).

Methyl Phenylacetate C9HlO0 2 Colorless (occasionally slightly Synthesis. Alcohol and most fixed oils (solu• Flavoring agent colored) liquid. Heavy odor sug• ble). Glycerin, mineral oil, pro• gestive of honey. pylene glycol, and water (insoluble).

~ Methyl Salicylate (Wintergreen CSHS03 Colorless (or yellowish- or reddish) Synthesis. Or by maceration of Alcohol and glacial acetic acid oil; Gaultheria oil) liquid. Characteristic odor and taste leaves of Gaultheria procumbens (soluble). Water (very slightly ~ Flavoring agent of wintergreen. Boils with decomposi• L. of the Eriaceae family; or the soluble). tion between 219° and 224°C (426° bark of Betula lenta L. of the ~ and 435°F). Betulaceae family. Oil is obtained ~ by steam distillation. til a-Methylbenzyl Acetate (Methyl C H 0 Colorless liquid. Characteristic odor Synthesis. lO 12 2 Most fixed oils (soluble). Glycerin ~ Phenylcarbinyl acetate; a-Phenyl suggestive of gardenia. and mineral oil (freely soluble). t:!l Ethyl Acetate) Water (insoluble). Z Flavoring agent 9 >< .-j a-Methylbenzyl Alcohol (Methyl CsHlOO Colorless liquid. Mild hyacinth- Synthesis. Most fixed oils and propylene > Phenylcarbinol; a-Phenethyl gardenia odor. Congeals below room glycol (soluble). Glycerin and t"" =t:!l Alcohol) temperature. mineral oil (freely soluble). V:l

Methylcellulose Methyl ether of cellulose. Solid (white, fibrous powder or Cellulose. Water and a limited number of Binder, bodying agent, bulking granules). Water solutions of methyl- organic solvent systems (soluble). agent, emulsifier, film former, cellulose are surface active, forming stabilizer, thickener films upon drying. They undergo re- versible transformation from sol to gel upon heating and cooling, respectively. a-Methylcinnamaldehyde C10 H 10° Yellow liquid. Characteristic cinnamon- Synthesis. Most fixed oils and propylene Flavoring agent like odor. glycol (soluble). Glycerin and mineral oil (insoluble).

Methyl Cinnamate ClOHlO0 2 Solid (white to faintly-yellow). Odor Synthesis. Glycerin, most fixed oils, mineral Flavoring agent of fruit and balsam. oil, and propylene glycol (soluble).

Methyl Cyclopentenolone C6Hs 02 Solid (white, crystalline powder). Nut- Synthesis. Alcohol and propylene glycol (3-Methyl-cyclopentane-l,2- like odor, suggesting maple-licorice (soluble). Most fixed oils (slightly dione) aroma when diluted. soluble). Water (sparingly soluble). Flavoring agent

Methylene Chloride (Dichloro- CH2Cl2 Clear, colorless liquid. Nonflammable. Hydrocarbon chlorination. Water (sparingly soluble). Alcohol, methane) Odor suggestive of chloroform. acetone, chloroform, ether, and Extraction solvent carbon tetrachloride (miscible).

Methyl Ester of Rosin, Partially Amber-colored resinous liquid. Esterification of rosin with Acetone and benzene (soluble). Hydrogenated methanol. This is followed by Water (insoluble). Masticatory substance in chewing partial hydrogenation and gum base purification by steam stripping.

Methyl Ethylcellulose Methyl ether of ethyl- Solid (white or slightly cream- Cellulose. Cold water (disperses to form Emulsifier, foaming agent, cellulose colored, fibrous solid or powder). aqueous solutions). These solutions stabilizer Essentially odorless. undergo reversible transformation to form sol and to gel upon heating and cooling,--- respectively. Methyl Eugenol (Eugenyl Methyl Cll H140 2 Colorless to faintly-yellow liquid. Synthesis. Most fixed oils and mineral oil Ether; 1,2-Dimethoxy-4-allyl- Delicate clove-carnation odor. (soluble). Glycerin and propylene benzene) glycol (insoluble). Flavoring agent N N N W 2-Methylundecanal (Aldehyde C12H240 Colorless or pale-yellow liquid. Synthesis. Fixed oils, mineral oil, and al• C-12 MNA; Methyl n-nonyl Characteristic odor of fatty acids. cohol (soluble). Propylene glycol acetaldehyde) Upon dilution, a floral essence is (soluble, but with turbidity). ~ Flavoring agent noted. Glycerin (insoluble). ~

Mineral Oil, White (Liquid petro• Mixture of refined hydrocarbons, Colorless, transparent, oily liquid. Purification of natural hydro Water and alcohol (insoluble). ~ latum) essentially paraffinic and naph• Free or nearly-free of fluorescence. carbons. Volatile oils (soluble). Most fixed Binder, defoaming agent, fer• thenic, obtained from petroleum. Odorless. tasteless when cold. A oils, excluding castor oil ( miscible). ~ til mentation aid, lubricant, pro• faint odor of petroleum when tective coating, release agent heated.

Mono- and Diglycerides Mixtures of glycerol mono- and Commercial products range from Water (insoluble). Alcohol, ethyl Emulsifier, stabilizer diesters, with small amounts of yellow liquid through ivory-colored acetate, chloroform, and other triesters, edible fats or oils, or plastics, to hard solids of same color. chlorinated hydrocarbons (soluble). edible fat-forming fatty acids. Taste and odor are bland.

Monoammonium L-Glutamate CSH12N204'H20 Solid (white, free-flowing crystalline Synthesis. Water (freely soluble). Common (Monoammonium glutamate; powder). Essentially odorless. organic solvents (practically in• Ammonium glutamate) soluble). Flavor enhancer, salt su b• stitute

Monoglyceride Citrate Mixture of glyceryl mono• Solid (soft, white to ivory color, Reaction of glyceryl mono-oleate Most common fat solvents and al• Syngergist and solubilizer for oleate and its citric acid mono• waxy, with lard-like consistency). with citric acid. cohol (soluble). Water (insoluble). antioxidants ester. Bland odor and taste.

Monopotassium L-Glutamate CSHSKN04'H 20 Solid (white, free-flowing crystalline Synthesis. Water (freely soluble). Alcohol (Monopotassium glutamate; pOWder). Essentially odorless. Hygro• (slightly soluble). Potassium glutamate; MPG) scopic. Flavor enhancer, salt substitute

Monosodium L-Glutamate (Mono• CSHSNNa04 'H20 Solid (white, free-flowing crystals or Synthesis. Water (freely soluble). Alcohol sodium glutamate; Sodium gluta• crystalline powder). Slightly sweet (sparingly soluble). mate: MSG) or salty taste. Flavor enhancer

Myristic Acid (Tetradecanoic acid) CH3(CH2)12COOH Solid (hard, white or sometimes pale- Coconut oil and other fats. Water (practically insoluble). Al• Component used in making other yellow, somewhat glossy and crystal- cohol, chloroform, and ether food-grade additives, defoaming line substance). Also, as a white or (soluble). agent yellowish-white powder.

Myrrh Oil Light-brown or green liquid. Char• Myrrh gum obtained from several Most fIxed oils (soluble). Mineral Flavoring agent acteristic odor. Color darkens and species of Commiphora of the oil (slightly soluble). Glycerin and sustance becomes more viscous upon Burseraceae family. propylene glycol (insoluble). exposure to air and light.

N ~ VI ~ APPENDIX TABLE I. ADDITIVES AND OTHER FOOD CHEMICALS -PRlNCIP AL CHARACTERISTICS (cont.)

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Nerol (cis-3,7-Dimethyl-2,6- CIOHgO Colorless liquid. Characteristic odor Alcohol, chloroform, and ether octadien-l-Ol) suggest fresh, sweet roses. Com• (miscible). Water (practically Flavoring agent mercial products may contain varying insoluble). amounts of geraniols and other terpenic alcohols.

Nerolidol (3,7 ,ll-Trimethyl-l ,6, C1SH260 Colorless, sometimes straw-colored Isolation from appropriate essential Most fixed oils, mineral oil, and lO-dodecatrien-3-01) liquid. Gentle flowery odor sug• oils or by synthesis. propylene glycol (soluble). Glycerin Flavoring agent gestive of rose and apple. (insoluble).

Niacin (Nicotinic acid; 3-pyridine• C6HSN02 Solid (white or light-yellow crystals (1) Oxidation of nicotine, quino• Water (sparingly soluble, except carboxylic acid) or crystalline powder). Ranges from line, or collidine; (2) hydrolysis soluble in boiling water). Boiling al• Dietary supplement, nutrient odorless to a slight characteristic odor. of 3-cyanopyridine. cohol (freely soluble). Solutions of (See also entry on Niacin) alkali hydroxides and carbonates (freely soluble).

Niacinamide (Nicotinamide) C6H6N20 Solid (white, crystalline powder). See above. Water (very soluble). Alcohol Dietary supplement, nutrient Ranges from odorless to a slight (freely soluble). Glycerin (soluble). (Also see entry on Niacin) characteristic odor. Solutions are neutral to litmus.

Niacinamide Ascorbate. Complex mixture of ascorbic Solid (lemon-yellow powder). Odor• Water (freely soluble). Alcohol Dietary supplement, nutrient acid and niacinamide. less or very slight odor. Darkens upon (soluble). Chloroform and ether (Also see entry on Niacin) exposure to air. (very slightly soluble). Glycerin (sparingly soluble). Benzene (prac• tically insoluble).

'Y-Nonaiactone (Aldehyde C-l8) C 9H 160 2 Colorless or yellow liquid. Strong Synthesis. Most fixed oils, mineral oil and Flavoring agent odor suggestive of coconut. propylene glycol (soluble). Glycerin (practically insoluble).

Nonana! (Aldehyde C-9; Pelargonic CH3(CH2)7CHO Colorless or light-yellow liquid. Synthesis. Alcohol, most fixed oils, mineral aldehyde) Strong odor of fat. Upon dilution, oil, and propylene glycol (soluble). Flavoring agent essence is that of an orange and Glycerin (practically insoluble). rose character. ~ :z Nonyl Acetate CH 3COO(CH2)gCH3 Colorless liquid. Flowery-fruity Synthesis. Absolute alcohol and ether (freely Flavoring agent odor. soluble). Water (insoluble). ~

Nonyl Alcohol (l-Nonanol; CH3(CH2)7CH20H Colorless liquid. Odor is of rose• Synthesis. Alcohol, chloroform, and ether ~ Alcohol C-9) citrus. (miscible). Water (insoluble). = ~ Flavoring agent 00 Nutmeg Oil (Myristica oil) Colorless or light-yellow liquid. Dried kernels of ripe seed of Alcohol (soluble). ~ Flavoring agent Characteristic odor and taste are Myristica fragrans Houttuyn t!l those of nutmeg. of the Myristicaceae family. Two oZ types are available: East Indian type and West Indian type. Both >< types have quite similar physical ~ and chemical properties. t:I:I rn~ Octanal (Aldehyde C-8; Caprylic CH 3(CH 2) 6CHO Colorless or pale-yellow liquid. Synthesis. Alcohol, most fixed oils, mineral aldehyde) Pungent odor of fat and fruit. oil, and propylene glycol (soluble). Flavoring agent Glycerin (insoluble).

Octanoic Acid (Caprylic acid) CH3(CH2) 6COOH Colorless liquid. Oily. Displeasing Synthesis. Water (slightly soluble). Most or• Component used in making other odor. Burning, rancid taste. ganic solvents (soluble). food-grade additives, defoaming agent l-Octanol, Natural (Alcohol C-8; CH3(CH2)6CH20H Colorless liquid. Penetrating odor Natural precursors. Most fixed oils, mineral oil, and Octyl alcohol; Capryl alcohol) of fat. propylene glycol (soluble). Glycerin Flavoring agent (insoluble).

Octyl Acetate CH 3COO(CH2)7CH 3 Colorless liquid. Odor of fruit and Synthesis. Alcohol, oils, and other organic Flavoring agent suggestive of orange and jasmine. solvents (miscible). Water (in• soluble).

Octyl Formate CSH1700CH Colorless liquid. Odor is of fruit. Synthesis. Most fixed oils, mineral oil, and Flavoring agent propylene glyco. Glycerin (prac• tically insoluble).

Oleic Acid (cis-9-0ctadecenoic CH3(CH2)7CH=CH(CH2)7COOH Colorless or pale yellow liquid. Oily An unsaturated acid derived Water (practically insoluble). Al• acid) when freshly prepared. Exposure to from fats. cohol, ether, benzene, and fixed Component used in making other air causes it to absorb aid and to and volatile oils (miscible). food-grade additives, defoaming darken. Characteristic odor of lard. agent, binder, lubricant Similar taste. Decomposes when heated in air to produce acrid vapors.

Olibanum Oil (Oil of Frankincense) Slightly-yellow liquid. Balsamic odor Gum obtained from trees, Bas· Most fixed oils (soluble). Mineral Flavoring agent with hint of lemon. wellia carterii Birdw., and other oil (soluble, but with a slight haze). Baswellia species of the Bur· Glycerin and propylene glycol seraceae family. Oil is recovered (insoluble). by distillation.

Onion Oil Clear, dark-yellow to amber-orange Bulbs of Allium cepa L. of the Glycerin and propylene glycol Flavoring agent liquid. Penetrating, pungent odor Liliaceae family. Volatile oil (insoluble). Most fixed oils, mineral characteristic of onion. Similiar taste. is obtained by steam distillation. oil and alcohol (soluble).

N N N .....:J ~ N co

APPENDIX TABLE l. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.)

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Orange Oil (Sweet orange oil) Deep-yellow, orange, or deep-orange Fresh peel of ripe fruit of Citrus Dehydrated alcohol and carbon Flavoring agent liquid. Characteristic odor and taste of sinesis L. Osbeck of the Rutaceae disulfide (miscible). Glacial acetic the outer portion of fresh, sweet family. acid (soluble). orange peel.

Orange Oil, Bitter Slightly-yellow or yellowish-brown Fresh peel of the fruit of Citrus Absolute alcohol (miscible). Glacial Flavoring agent liquid. Characteristic aromatic odor aurantium L. of the Rutaceae acetic acid (miscible in equal of Seville orange. Taste is aromatic family. Oil is obtained by expres• proportions). Fixed oils and but relatively bitter. Substance is sion in absence of heat. mineral oil (soluble). Propylene degraded by light. Alcohol solutions glycol (slightly soluble). Glycerin are neutral to litmus. (relatively insoluble).

Orange Oil Distilled Colorless or fainty-yellow liquid. Odor Fresh peeo or juice of fruit of Most fixed oils, mineral oil, and al• Flavoring agent is characteristic of fresh orange peel. Citrus sinesis L. Osbec of the cohol (soluble). Some haze may be Rutaceae family. Volatile oil is produced in alcohol solutions. obtained by distillation. Glycerin and propylene glycol (insoluble).

Origanum Oil, Spanish Yellow-red or dark-brownish-red Flowering herb, Thymus capita· Most fixed oils and propylene Flavoring agent liquid. Pungent spicy odor sug• tus Hoffm. et Link, and other glycol (soluble). Mineral oil (solu• gesting thyme oil. species of Origanum. Volatile ble, but with turbidity). Glycerin oil is obtained by steam distilla• (insoluble). tion.

Orris Root Oil Light yellow or brown-yellow solid Peeled, dried, and aged rhizomes Most fIxed oils, mineral oil and Flavoring agent at room temperature. Melts between of Iris pallida Lam. of the Iridaceae propylene glycol (soluble). Glycerin 38° and 50°C (100.4° and 122°F), family. Volatile oil is obtained by (insoluble). forming a yellow or yellow-brown steam distillation. liquid.

Oxystearin Mixture of glycerides of Solid (tan or light-brown, waxlike). Fatty acids. Ether, solvent hexane, and chloro• Crystallization inhibitor partially oxidized stearic acid Bland taste. form (soluble). (salad and cooking oils), de• and other fatty acids. foaming agent, sequestrant z~ Palmitic Acid (Hexadecanoic acid) C16H3202 Solid (hard, white or yellowish, Fats. Water (practically insoluble). Al• 52 Component used in making relatively glossy, crystalline sub• cohol, ether, and chloroform >< other food-grade additives, de• stance; or white or yellowish-white (soluble). foaming agent powder). Faint characteristic odor ~ and taste. ~ \:Il DL-Panthenol (DL-Pantothenyl al- HOCH2C(CH 3)2CH(OH)CONH Solid (white to cream-colored Synthesis. Water, alcohol, propylene glycol ."~ cohol; Racemic pantothenyl alcohol) (CH2)2CH20H crystalline powder). Faint char- (freely soluble). Chloroform and t'!j Dietary supplement, nutrient acteristic odor. Solutions are ether (soluble). Glycerin (slightly :2: (Physiological activity of this su b- neutral or alkaline to litmus. soluble). ~ stance is 50% that of dexpanthenol ..., (D-panthenol.) > t:I:I (See also Pantothenic Acid) t"" t'!j Vl Papain Solid (white or light-tan, amorphous Carica papaya L. of the Caricacea Water (soluble, with resulting pale- Proteolytic enzyme powder). family. yellow, relatively opalescent solu- tion). Alcohol, chloroform, and ether (practically insoluble).

Paraffin, Synthetic (Fischer- Mixture of paraffin Solid (hard, white waxy.) Essentially Synthesis by Fischer-Tropsch Hot hydrocarbon solvents (soluble). Tropsch paraffin) hydrocarbons. odorless and tasteless. process, using carbon monoxide Masticatory substance in and hydrogen in presence of chewing gum base catalyst. Further processing to remove lower-molecular-weight fractions, followed by hydrogena- tion.

Parsley Herb Oil Yellow-or light-brown liquid. Odor Aboveground parts of Petro- Most fIxed oils, mineral oil, and Flavoring agent of parsley herb. selinium sativum Hoffm. of the alcohol (soluble). Opalescence Umbelliferae family. Immature produced in alcohol solutions. seeds are included. Oil is obtained Propylene glycol (slightly soluble). by steam distillation. Glycerin (insoluble).

Pectin Hydrophyllic colloidal carbo- Solid (yellowish-white, coarse to Extract of inner portion of citrus Water (dissolves to form an opales- Emulsifier, gelling agent, hydrate. Mainly made up of fine powder). Essentially odorless. fruit rinds or from apple pomace. cent colloidal solution). Alcohol stabilizer, thickener partially methylated poly- Pasty taste. Generally classified by its degree of (practically insoluble). (See also entry on Pectins.) galacturonic acid units (a linear esterification of methoxy content. galacturonoglycan of 0<(1 -+ 4)- There are low-ester pectins and high- linked D-galactopyranosyluronic ester pectins. acid.

Pennyroyal Oil (Pennyroyal oil, Pale-yellow or yellow liquid. Fresh or partly dried plant Mentha Mineral oil (soluble, but with slight imported) Aromatic odor of mint. pulegium L. of the Labiatae cloudiness). Glycerin (practically Flavoring agent family. Volatile oil is obtained by insoluble). steam distillation.

Pentaerythritol Ester of Partially Solid (hard, amber-colored resin). Esterification of partially hydro- Acetone and benzene (soluble). Hydrogenated Wood Rosin genated wood rosin with pen- Water (insoluble). Masticatory substance in chewing taerythritol. Purified by steam gum base stripping.

Pentaerythritol Ester of Wood Solid (hard, pale-amber-colored Esterification of pale-wood rosin Acetone and benzene (soluble). Rosin resin). with pentaerythritol. Purified by Water and alcohol (insoluble). t-) Masticatory substance in steam stripping. t-) t-) chewing gum base \C N APPENDIX TABLE I. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) N (j.; --~-----.- -~-- ~---~ ------o Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility ------Alcohol, propylene glycol, and 2,3-Pentanedione (Acetyl pro• C5H802 Clear, yellow or yellowish-green Synthesis. pionyl) liquid. Strong, pungent odor. fixed oils (miscible). Mineral oil Flavoring agent Upon dilution, essence becomes (soluble). Glycerin and water typically butterlike. (practically insoluble).

2-Pentanone (Methyl propyl CH 3COCH2CH2CH3 Clear, colorless, mobile liquid. Synthesis. Alcohol and ether (miscible in all ketone) Characteristic flowery odor, proportions). Water (soluble). Flavoring agent

Peppermint Oil Colorless or slightly-yellow liquid. Fresh abovegroun parts of flower• Alcohol (passes Codex solubility Flavoring agent Heavy, penetrating odor of pepper• ing plant of Mentha piperita L. of test) . mint. Pungent taste, followed by a the Labiatae family. Essential oil cooling sensation, particularly when is obtained by steam distillation. breathing in by mouth.

Pepper Oil, Black Nearless colorless or faintly Dried, unripened fruit of plant Most fixed oils, mineral oil, and Flavoring agent greenish liquid. Characteristic Piper nigrum L. of the Piperaceae propylene glycol (soluble). Glyc• odor of pepper. Comparitively family. Volatile oil is obtained by erin (sparingly soluble). mild taste. steam distillation.

Pepsin Solid (lustrous, transparent or trans• Glandular layer of fresh hog stom• Water (freely soluble). Solution is Proteolytic enzyme lucent scales; or as granular or spongy ach, Sus scrota L. var. domesticus opalescent. Alcohol, chloroform, masses. Color ranges from pale yellow Gray of the Suidae family. and ether (practically insoluble). to light brown. Also available as a fine, white or pale-yellow powder. Con• sidering source, odor is not offensive. Taste is slightly acid or salty. Very slightly hygroscopic. Temperature does not degrade below 100°C (212°F). However, activity of pepsin in solution is degraded by presence of alkalies and at temperatures in excess of 70°C (158°F). A 2% (volume) solution of pepsin is acid to litmus.

Perlite (Expanded Perlite) Fused sodium potassium alumi• Solid (dense, gray-to-brown, volcanic Processed and expanded natural Water (slightly soluble). Dilute Filter aid for processing num silicate plus water (3% to rock with glassy structure). Because of volcanic rock. acids and alkalies (slightly soluble). ~ 5%). occluded water, when fractured and heated, substance pops and expands to ~ a volume some 20 times the original ~ volume. When crushed, the expanded o-l material becomes a white, nonhygro• > scopic powder. Particle size ranges from t:= ~ 1 to less than several hundred micro• til meters. Petitgrain Oil, Parguay Yellow to brownish-yellow liquid. Odor Leaves and small twigs of the bitter Most fixed oils (soluble). Mineral ~ Flavoring agent is regarded as harsh and having a bitter- orange tree (Citrus aurantium L., oil and propylene glycol (soluble, rr:I sweet flowerly essence. subspecies amara. but with turbidity or opalescence). Z Glycerin (relatively insoluble). ~

Petrolatum (White petrolatum; Mixture of semisolid hydrocarbons Solid or semisolid (greasy mass of white Petroleum hydrocarbons. Water (insoluble). Alcohol (nearly ~ Yellow petrolatum) that have been purified. to yellowish or light-amber color). insoluble). Ether, solvent hexane, ~ Defoaming agent, lubricant, When in thin layers, substance is most fixed and volatile oils (solu• til protective coating, release transparent. Possesses a slight ble). Benzene, carbon disulfide, agent fluorescence. Essentially odorless chloroform and turpentine oil and tasteless. (freely soluble).

Petroleum Wax (Refined paraffm Mixture of solid hydrocarbons Solid (translucent wax). Ob- Petroleum. Aromatic hydrocarbons (relatively wax; Microcrystalline wax) (paraffinic) . tainable as refined paraffin wax or soluble). Organic solvents (low Defoaming agent, masticatory microcrystalline wax. The former solubility). Ketones, esters, and al• substance in chewing gum base, has a lower viscosity when melted. cohols (poor solubility). protective coating. Waxes are graded and marketed by their melting-point range, as well as color (amber to nearly white). Melting ranges are from about 48° to 93°C (120° to 200°F).

Petroleum Wax (Synthetic wax• Solid hydrocarbons (paraffinic), Solid (amber to nearly-white wax). Catalytic polymerization of Aromatic hydrocarbons (greatest Ethylene Polymer) produced by ethylene. Melting points range from about ethylene. solubility). Ketones, esters, and Defoaming agent, masticatory 85° to 116°C (185° to 240° F). alcohols (least solubility). substance in chewing gum base, protective coating

O!-Phellandrene (p-Mentha-1 ,5 -diene) C lOH 16 Colorless or pale-yellow liquid. Odor Synthesis. Alcohol (freely soluble). Water Flavoring agent is herbaceous with a mild mint-like (insoluble). essence.

Phenethyl Acetate (2-Phenylethyl C lOH 120 2 Colorless liquid. Flowery odor. Synthesis. Most fIXed oils, mineral oil, and acetate) propylene glycol (soluble). Glycerin Flavoring agent and water (insoluble).

Phenethyl Alcohol (2-Phenylethyl CSHIOO Colorless liquid. Odor is of roses. Synthesis. Most fIXed oils, glycerin, and alcohol) propylene glycol (soluble). Mineral Flavoring agent oil (slightly soluble).

Phenethyllsobutyrate C 12H 160 2 Colorless or pale-yellow liquid. Synthesis. Alcohol (soluble). Water (prac• Flavoring agent Odor is of fruit and roses. tically insoluble).

Phenethyllsovalerate C13HlS02 Colorless or pale-yellow liquid. Synthesis. Alcohol (miscible). Water (in• Flavoring agent Odor is of fruit and roses. soluble).

t-J t-J -IoU N APPENDIX TABLE l. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) N W N Common Names (Other names) and function(s) formula General Characteristics Usual Sources Solubility

Phenethyl Phenylacetate C16H1602 Colorless of pale-yellow liquid. Synthesis. Alcohol (soluble). Water (in• Flavoring agent Odor is of roses and hyacinth. soluble). Usually solidifies below 26°C (78.8°F).

Phenethyl Salicylate ClSH1403 Solid (white crystals). Odor is of Synthesis. Alcohol (soluble). Water (in• Flavoring agent balsam and roses. soluble).

Phenoxyethyllsobutyrate C12H1603 Clear, colorless liquid. Odor is of Synthesis. Alcohol, chloroform, and ether Flavoring agent honey and roses. (miscible). Water (practically in• soluble).

Phenylacetaldehyde (0<- Toluic CSHSO Colorless to pale-yellow liquid. Synthesis. Most fixed oils and propylene aldehyde) Oily. Penetrating odor. Upon dilu• glycol (soluble). Glycerin and Flavoring agent tion suggests hyacinth. Becomes mineral oil (insoluble). more viscous with aging.

Phenylacetaldehyde Dimethyl ClOH140 2 Colorless liquid. Heavy characteristic Synthesis. Most fixed oils and propylene Acetal odor. glycol (soluble). Glycerin and Flavoring agent mineral oil (insoluble).

Phenylacetic Acid (o<-Toluic CSHS02 Solid (white, glistening crystals). Un• Synthesis. Most fixed oils and glycerin (solu• acid) pleasant, persisting odor. Upon dilu• ble). Water (slightly soluble). Flavoring agent tion, suggests geranium leaf and rose. Mineral oil (insoluble).

DL-Phenylalanine (DL -o<-Amino• C6HSCH2CH(NH2)COOH Solid (white, crystalline platelets). Synthesis. Water (soluble). Dilute mineral ~-phenylpropionicacid) Odorless. Optically inactive. acids and solutions of alkali hy• Dietary supplement, nutrient droxides (soluble). Alcohol (very slightly soluble).

L-Phenylalanine (L-o<-Amino-~­ C6HSCH2CH(NH2)COOH Solid (colorless or white platelike Synthesis. Water (sparingly soluble). Alcohol, phenylpropionic acid) crystals or white crystalline powder). dilute mineral acids, and alkali Dietary supplement, nutrient Slightly characteristic odor. Faint hydroxide solutions (slightly bitter taste. Melts and decomposes soluble). at about 283°C (541°F).

3-Phenyl-l-Propanol (Phenylpropyl C9 H12 0 Colorless liquid. Slightly viscous. Char- Synthesis. Most fixed oils and propylene alcohol; Hydrocinnamyl alcohol) acteristic sweet odor (hyacinth- glycol (soluble). Glycerin and ~ Flavoring agent mignonette) . mineral oil (insoluble). Z

~ 2-Phenylpropionaldehyde (Hydra• C9HlOO Slightly yellow to water-white liquid. Synthesis. Most fixed oils and mineral oil tropic aldehyde; o<-Methyl phenyl• Characteristic flowery odor. (soluble). Glycerin (insoluble). ~ acetaldehyde) Propylene glycol (sparingly t:= ~ Flavoring agent soluble). (I) 3-Phenylpropionaldehyde (Hydro- C9 H 100 Colorless or pale-yellow liquid. Synthesis. Alcohol and ether (miscible). Water cinnamaldehyde; Phenylpropyl Pungent odor of flowers, suggestive (insoluble). aldehyde) of hyacinth. ~ Flavoring agent ~

2-Phenylpropionaldehyde Dimethyl C 11 H 160 2 Colorless or pale-yellow liquid. Odor Synthesis. Alcohol and ether (soluble). Water ~ Acetal (Hydratropic aldehyde di- is mushroom-like. (practically insoluble). 1:1:1 methyl acetal) ~ CIl Flavoring agent

3-Phenylpropyl Acetate Cll H 140 2 Colorless liquid. Characteristic Synthesis. Alcohol (soluble). Water Flavoring agent odor of spices and flowers. (practically insoluble).

Phosphoric Acid (Orthophosphoric Hl0 4 Colorless solution. Commerical Mineral deposits of phosphate Water and alcohol (miscible). acid) available in different concentra• rock. Wet process involves Acidifying agent, sequestrant tions (75% to 85%, etc.) reaction of phosphate rock with sulfuric acid. Furnace process involves combining phosphate rock with coke and silica and reduction at high temperature to elemental phosphorus. Latter is burned with air to produce P20 S' which, upon absorption, results in phosphoric acid.

Pimenta Leaf Oil (Pimento leaf oil) Slightly-yellow or light brownish• Leaves of evergreen shrub (Pimenta Propylene glycol (soluble). Most Flavoring agent yellow liquid. Darkens with age. officinalis Lindl. of the Myrtaceae fixed oils (soluble, but with some When in contact with iron, first family. Volatile oil is obtained by opalescence). Glycerin and mineral turns blue and then dark brown. steam distillation. oil (relatively insoluble). Odor is spice-like.

Pimenta Oil (Pimento oil; Colorless, yellow, or yellowish• Fruit of Pimenta officinalis, Lindl. See above. Allspice oil) red liquid. Darkens with age. of the Myrtaceae family. Volatile Flavoring agent Characteristic odor and taste of oil is obtained by distillation. allspice. Degraded by exposure to light.

Pine Needle Oil, Dwarf (Pine Colorless or yellow liquid. Odor is Fresh leaves of Pinus mugo Turra Alcohol (soluble, usually with needle oil) pleasant and aromatic. Taste is bitter var. pumilo (Haenke) Zenari of the turbidity). Flavoring agent and pungent. Pinaceae family.

Pine Needle Oil, Scotch Colorless or yellowish-liquid. Odor Needles of Pinus sylvestris L. of Most fIXed oils (soluble). Mineral Flavoring agent is that of turpentine. the Pinaceae family. Volatile oil oil (soluble, but with some opales• is obtained by steam distillation. cence). Propylene glycol (slightly soluble). Glycerin (practically in• soluble).

~ IN N N (.;.)

APPENDIX TABLE I. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) "'"

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Piperonal (3,4-Methylenedi• C8H60 3 Solid (white crystalline material). Oils of Spirea ulmaria L., Dor• Alcohol (very soluble). Most fixed osybenzaldehyde; Heliotropine; Odor is sweet and flowery, sug• iophora sassafras End\., and other oils and propylene glycol (soluble). Piperonyl aldehyde) gestive of heliotrope. No presence oils. Also prepared by oxidation Mineral oil (slightly soluble). Flavoring agent of safrole by-odor. of isosafrole. Glycerin and water (insoluble).

Poloxamer 331 (a-Hydro-omega• A block copolymer condensate Essentially colorless liquid. Ethylene and propylene. Alcohol (freely soluble). Warm hydroxy-poly( oxyethylene)poly of ethylene oxide and propylene water (25°C; 77°F) (very slightly (oxypropylene)(51-57 moles) oxide. Average molecular weight soluble). Cold water (DOC; 32°F) poly(oxyethylene) Block Co• is about 3800. (freely soluble). Propylene glycol polymer). and ethylene glycol (insoluble). Solubilizing and stabilizing agent in flavor concentrates

Poloxamer 407 (a-Hydro-omega• A copolymer of ethylene oxide Sold (white). Melting range is Ethylene and propylene. Alcohol and water (freely soluble). hydroxy-poly(oxyethylene)poly and propylene oxide. Average from about 52° to 56°C (125.6° Propylene glycol and ethylene (oxypropylene)(63-71 moles) molecular weight is about 12,500. to 132.8°F). glycol (insoluble). poly(oxyethylene) Block Co• polymer). Solubilizing and stabilizing agent in flavor concentrates

Polyethylene Polymerized ethylene. Molecular Solid (white, translucent, partially Direct polymerization of ethylene Hot benzene (soluble). Water (in• Masticatory substance in chewing weight ranges from 2000 to crystalline and partially amorphous at high temperatures and pressures. soluble). gum base 21,000. resin). Available in several types and grades-with differences in molecular weight, molecular weight distribu• tion, degree of chain branching, and extent of crystallinity.

Polyethylene Glycols (PEG) Addition polymers of ethylene Clear, colorless (or nearly so) liquids. Ethylene. Water (polyethylene glycols with Binder, coating agent, dispersing oxide and water. Molecular Viscous, somewhat hygroscopic. Also, average molecular weight of 1000 agent, flavoring adjuvant, weight ranges from about 200 as solids (white, waxy, or flakes are freely soluble). Many organic plasticizing agent to 9500. (paraff"m-like)). pH of solutions of solvents, including aliphatic ketones PEGs (at 1 in 20 concentration) and alcohols, chloroform, glycol ranges between 4.0 and 7.5. Com- ethers, esters, and aromatic hydro• > mercial products usually designated carbons (soluble). Ether and most ~ by a number that approximately aliphatic hydrocarbons (insoluble). z relates to average molecular weight. 52 Liquids have an average molecular :>< weight below 600. Most solids have ~ a molecular weight in excess of = ~ 1000. An increase in molecular c;n weight signifies an increase in solu• bility in water, an increase in vapor pressure, hygroscopicity; but with a ; decrease of solubility in organic solvents. With increasing molecular ~ weight, solidification point, specific gravity, flash point, and viscosity ~ also increases. = ~ rIl Polyglycerol Esters of Fatty Acids Mixed partial esters formed by A broad range of products, depending Polymerized glycerols and Generally dispersible in water. Emulsifier reacting polymerized glycerols upon the proportions and nature of edible fats, oils, and fatty acids. Organic solvents and oils (usually with edible fats, oils, or fatty fats and fatty acids that are reacted soluble). acids. Included are small quan• with the polyglycerols. Range from tities of mono-, di-, and trigly• liquids: (light-yellow to amber in cerides, free glycerol and poly• color), oily to quite viscous-to solids: glycerols, free fatty acids, and (light-tan to medium-brown), plastic sodium salts of fatty acids. or soft, as well as hard, waxy solids. They range from hydrophilic to very lipophilic. In general, these substances are dispersible in water.

Polyisobutylene Synthetic polymer. Range of characteristic, depending Low-temperature polymerization Benzene and diisobutylene (solu• Masticatory substance for upon molecular weight. Low molecular of isobutylene in liquid ethylene, ble). Water (insoluble). for chewing gum base weight types are soft and gummy. methyl chloride, or exane. Alumi• High molecular weight types are tough num chloride catalyst is used. and elastic. Light colors. Odorless. Tasteless.

Polysorbate 20 (Polyoxyethylene Mixture of laurate partial esters Liquid (lemon-yellow to amber color). Sorbitol and ethylene oxide. Ap• Water, alcohol, ethyl acetate, (20) sorbitan monolaurate) of sorbitol and sorbitol anhydrides Slight, characteristic odor. Somewhat propriate fatty acid. methanol, and dioxane (soluble). Emulsifier, stabilizer condensed with about 20 moles bitter taste. Mineral oil and mineral spirits of ethylene oxide for each mole of (insoluble). sorbitol and its mono- and dianhy• drides.

Polysorbate 60 (Polyoxyethylene Mixture of stearate and palmitate Liquid (lemon or orange color). Oily. Sorbitol and ethylene oxide. Ap• Water, aniline, ethyl acetate, (60) sorbitan monostearate) partial esters of sorbitol and sor• Also a semigel. Slight, characteristic propriate acids. and toluene (soluble). Mineral Emulsifier, stabilizer bitol anhydrides condensed with odor. Somewhat bitter taste. oil and vegetable oil (insoluble). 20 moles of ethylene oxide for each mole of sorbitol and its mono• and dianhydrides.

Polysorbate 65 (Polyoxyethylene Mixture of stearate and palimitate Solid (tan, waxy). Slight characteristic Sorbitol and ethylene oxide. Ap• Mineral oil, vegetable oils, mineral (20) sorbitan tristearate) partial esters of sorbitol and its odor. Somewhat bitter taste. propriate acids. spirits, acetone, ether, dioxane, Emulsifier, stabilizer anhydrides condensed with about alcohol, and methanol (soluble). 20 moles of ethylene oxide for Water ( dispersible). Carbon tetra• each mole of sorbitol and its mono• chloride (dispersible). and dianhydrides. N N W Ul APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ~ IJ,l 0'1 Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Polysorbate 80 (Polyoxyethylene Mixture of oleate partial esters of Yellow-to-orange liquid. Oily. Slight Sorbitol and ethylene oxide. Ap• Water (very soluble). Alcohol, (20) sorbitan monooleate) sorbitol and sorbitol anhydrides characteristic odor. Somewhat bitter propriate fatty acid. fixed oils, ethyl acetate, and Emulsifier, stabilizer condensed with about 20 moles taste. toluene (soluble). Mineral oil of ethylene oxide for each mole (insoluble). of sorbitol and its mono- and dianhydrides.

Polyvinyl Acetate Polymerized resin of vinyl acetate. Sold (water-white to pale-yellow Vinyl acetate. After polymeriza• Benzene and acetone (soluble). Masticatory substance in resin). tion, resin is refined to eliminate Water (insoluble). chewing gum base traces of residual catalyst (peroxide), monomer, and solvent.

Potassium Acid Tartrate (Potassium KOOCCH(OH)CH(OH)COOH Solid (colorless, sometimes Acid-base reaction. Product is a Warm water (25°C; 77 U F) bitartrate; Cream of tartar) slightly opaque crystals or white, salt of L (+)-tartaric acid. (slightly soluble). Boiling water Acidifying agent, buffer crystalline powder). Taste is pleasant, (freely soluble). Alcohol (very acidic. Saturated solution is acid to slightly soluble). litmus.

Potassium Alginate (Algin) (C 6H70 6K)n Solid (white or yellowish, fibrous or Acid-base reaction. (See also Water (soluble, forming a viscous, Emulsifier, stabilizer, thickener. (Potassium salt of alginic acid.) granular powder). Essentially odorless Alginic Acid in this table.) colloidal solution). Alcohol and (See also entry on Gums and and tasteless. hydroalcoholic solutions (insoluble Mucilages.) when alcohol exceeds 30% (wt». Chloroform, ether, and acids (pH lower than 3) (insoluble).

Potassium Bicarbonate KHC03 Solid (colorless, transparent crystals, Inorganic reaction. Water (freely soluble). Alcohol Alkali, leavening agent or white, granular powder). Odorless. (almost insoluble). Stable in air. Solutions are neutral or alkaline to phenolphthalein.

Potassium Bromate KBr03 Solid (white crystals or granular Inorganic reaction. Water (soluble). Alcohol (slightly Dough conditioner, maturing powder.) Solutions (5% by weight) soluble). agent have pH between 5 and 9.

Potassium Carbonate K 2C0 3 Solid (anhydrous salt is white, Inorganic reaction. Water (very soluble). Alcohol Alkali granular powder; hydrated form (insoluble). is comprised of small, white, trans• lucent crystals or granules). Odor• ~ less. Strong alkaline taste. Quite s:! deliquescent. Solutions are alkaline. >< Also available commercially as a ~ prepared aqueous solution. Solution = ~ may be slightly turbid. Upon exposure CIl to air, solution absorbs carbon dioxide to form potassium bicarbonate. ~ !!1 Potassium Chloride KCI Solid (crystals or white, granular Inorganic reaction. Water (freely soluble). Alcohol 2! Dietary supplement, gelling powder). Odorless. Saline taste. (insoluble). ~ agent, nutrient, salt substitute Stable in air. Solutions are neutral yeast food to litmus. =~ Potassium Citrate C6HsK307'H20 Solid (transparent crystal or white Acid-base reaction. Water (very soluble). Alcohol til~ Buffer, sequestrant; other food granular powder). Odorless. Saline (almost insoluble). processing uses taste. Deliquescent when exposed to moist air.

Potassium Gibberellate C19H21K06 Solid (white or offwhite crystalline Synthesis. Water, alcohol, and acetone Enzyme activator powder). Odorless and nearly taste- (soluble). See also entry on Enzyme less. Deliquescent. Solution of 5% Preparations; Gibberellic Acid (wt) has a pH of about 6.0. and Gibberellin Plant Growth Hormones.

Potassium Glycerophosphate C3H7K2° 6 P' 3H2° Slightly-yellow liquid. Syrupy. Also available as a commercially- Water (very soluble). Dietary supple~ent,nutrient Solutions are alkaline to litmus. prepared solutions (50% to 75%).

Potassium Hydroxide KOH Solid (white or offwhite in various Electolysis of potassium chloride Water (very soluble). Alcohol and Alkali forms: pellets, flakes, sticks, fused brines. Also available as com- glycerin (freely soluble). Very masses). Readily absorbs carbon mercially-prepared solutions of soluble in boiling alcohol. dioxide when exposed to air. various strengths. Deliquescent.

Potassium Iodate KI0 3 Solid (white, crystalline powder). Inorganic reaction. Water (freely soluble). Alcohol Dough conditioner, maturing Odorless. A 5% solution (wt) has (insoluble). agent a pH between 5 and 8.

Potassium Iodide KI Solid (transparent crystals or white, Inorganic reaction. Water (very soluble). Glycerin Dietary supplement, nutrient granular powder). Stable in dry air. (freely soluble). Alcohol (soluble). Somewhat hygroscopic in moist air. A 5% solution (wt) has a pH between 6 and 10.

Potassium Metabisulfite (Potassium K2S2OS Solid (white or colorless, free-flowing Inorganic reaction. Water (soluble). Alcohol (in- pry osulfite) crystals, or crystalline powder or soluble). Antioxidant, preservative granules). Oxidizes in air over period of time to the sulfate. Solutions are acid to litmus.

Potassium Nitrate KN0 3 Solid (white to yellow granules or Inorganic reaction. Refmement Water (very soluble). Alcohol Color fIXative in meat and meat cylindrical sticks). Deliquescent. and recovery from mineral (sparingly soluble). 10% sources. products, preservative A (wt) solution is alkaline to N N litmus. ~ .....;j APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cant.) N N W Common Names (Other names) 00 and Function(s) Formula General Characteristics Usual Sources Solubility

Potassium Phosphate, Dibasic K2HP04 Solid (colorless or white granules). Inorganic reaction. Water (freely soluble). Alcohol (Dipotassium monophosphate; Deliquescent in moist air. A 1% (wt) (insoluble). Dipotassium phosphate) solution has a pH of about 9. Buffer, sequestrant, yeast food

Potassium Phosphate, Monobasic KHl04 Solid (colorless crystals or white Inorganic reaction. Water (freely soluble). Alcohol (Potassium biphosphate; Potassium crystalline or granular powder). (insoluble). dihydrogen phosphate; Monopotas• Odorless. Stable in air. A 1% (wt) sium phosphate) solution has a pH between 4.2 Buffer, sequestrant, yeast food and 4.7.

Potassium Phosphate, Tribasic (Tri• Kl0 4 Solid (white crystals or granules). Inorganic reaction. Water (freely soluble). Alcohol potassium phosphate) Odorless. Hygroscopic. A 1% (wt) (insoluble). Emulsifier solution has a pH of about 11.5. Also occurs with 1 molecules of water of hydration.

Potassium Polymetaphosphate (KP03)x Solid (white powder). A straight-chain polyphosphate Water (insoluble). Dilute solutions (Potassium metaphosphate; Potas• with a high degree of polymeriza• M sodium salts (soluble). sium Kurrol's salt) tion. Emulsifier (fat), moisture• retaining agent

Potassium Pyrophosphate (Tetra• K 4P20 7 Solid (colorless crystals or white, Inorganic reaction. Water (very soluble). Alcohol potassium pyrophosphate) granular substance). Hygroscopic. A (insoluble). Emulsifier, texterizer 1% (wt) solution has a pH of about 10.5.

Potassium Sorbate (2,4-Hexadienoic C6H7K02 Solid (white crystals, crystalline Water (freely soluble). Alcohol acid; Potassium salt) powder or pellets). Melts with decom• (soluble). Preservative position at about 270°C (518°F).

Potassium Sulfate K 2S04 Solid (colorless or white crystals or Inorganic reaction. Water (freely soluble). Alcohol Water corrective; other food crystalline powder). Bitter, saline taste. (insoluble). processing uses A 5% (wt) solution has a pH between 5.5 and 8.5.

Potassium Sulfite K S0 Solid (white, granular powder). Inorganic reaction. Water (very soluble). Alcohol 2 3 ~ Antioxidant, preservative Odorless. Oxidizes when exposed (slightly soluble). t"!"l to air. oZ Water (very soluble). X Potassium Tripolyphosphate KSP 3010 Solid (white granules or powder). Inorganic reaction. >-l (Pentapotassium triphosphate; Hygroscopic. A 1% (wt) solution has > Potassium triphosphate) a pH between 9.2 and 10.1. = ~ Texturizer en N APPENDIX TABLE l. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) o~ Common Names (Other names) and function(s) Formula General Characteristics Usual Sources Solubility

PVP (Polyvinylpyrrolidone; Povi• Polymer of l-vinyl-2-pyrrolidone. Solid (white or tannish powder). No Synthesis. Water, alcohol, and chloroform done; Poly [1-(2-oxo-I-pyrrolidinyl)• Prepared catalytically. objectionable odor. A 5% (wt) solu• (soluble). Ether (insoluble). ethylene] tion has a pH between 3 and 7. Bodying agent, classifying agent, clarifying agent, dispersant, stabi• lizer, tableting adjuvant

Pyridoxine Hydrochloride (5- CSHll N0 3 'HCI Solid (colorless or white crystals or Synthesis (Harris and Folkers Water (freely soluble). Alcohol Hydroxy-6-methyl-3,4-pyridinedi• white, crystalline powder). Stable in method). Ethoxy acetylene (soluble). Ether (insoluble). methanol hydrochloride; Vitamin B6 air. Slowly degraded by sunlight. condensed with cyanoacetamide. hydrochloride) Solutions are acid to litmus. Melts Dietary supplement, nutrient at about 206°C (403°F). (See also Vitamin B6)

Quinine Hydrochloride C20H24N202·HCl.2H20 Solid (white, glistening, needlelike Synthesis and natural precursors. Water and glycerin (soluble). Al• Flavoring agent crystals). Odorless. Very bitter taste. cohol and chloroform (very solu• Effloresces in warm air. Solutions ble). Ether (very slightly soluble). are neutral or alkaline to litmus.

Quinine Sulfate (C20H24N202)2 .H2SO 4 '2H20 Solid (white, needle-like crystals). Synthesis and natural precursors. Water and alcohol (slightly soluble). Flavoring agent Odorless. Persistent, bitter taste. Water at 100°C (212°F) (soluble). Darkens when exposed to light. Alcohol at 80°C (176°F) (soluble). Saturated solution is neutral Chloroform and ether (slightly or alkaline to litmus. soluble). Mixture of 2 volumes of chloroform and I volume of ab• solute alcohol (freely soluble).

Rhodinol Mixture of terpenic alcoh~lsin Nearly-colorless liquid. Distinct Usually derived from Reunion Most fixed oils, mineral oil, and Flavoring agent which l-citronellol predominates. rose-like color. germanium oil. propylene glycol (soluble). Glycerin (insoluble).

Rhodinyl Acetate Mixture of acetates of terpene al• Colorless or pale-yellow liquid. Geranium oil. Most fixed oils and mineral oil Flavoring agent cohols, in which leva-citronellyl Odor is of fresh roses. (soluble). Glycerin and propylene acetate predominates. glycol (insoluble).

Rhodinyl Formate Mixture of formates of terpene Colorless or pale-yellow liquid. Geranium oil. Most fixed oils and mineral oil Flavoring agent alcohols, in which leva-citronellyl Odor is leafy and rose-like. (soluble). Glycerin and propylene formate predominates. glycol (insoluble). ~ Water (very slightly soluble). Al• Riboflavin (Vitamin B2) C17H20N406 Solid (yellow-to orange-yellow, Fermentation of bacteria or ~ Dietary supplement, nutrient crystalline powder). Slight odor. yeast. Synthesis from alloxan, cohol (less soluble than in water). (See also Riboflavin) Melts at about 280°C (536°F). ribose, and a-xylene. Ether and chloroform (insoluble). ~ When in solution, it is degraded Dilute solutions of alkalies (very ~ by light. soluble). Vl L-Proline (L-2-Pyrrolidine• Water and alcohol (very soluble). CSH9 N02 Solid (white crystals or crystalline Synthesis. carboxylic acid) powder). Odorless. Faintly sweet Ether (insoluble). ~ Dietary supplement, nutrient taste. z 52 ><: Propenylguaethol (1-Ethoxy-2- C H 0 Solid (white crystalline powder). Synthesis. Alcohol (soluble). Most vegetable ll 14 2 0-3 hydroxy4-propenylbenzene) Odor is like vanilla. oils (soluble). Water (practically > Flavoring agent insoluble). t:= ~ til Propionaldehyde CH 3CH2CHO Clear, colorless, mobile liquid. Synthesis. Alcohol, ether, and water (miscible Flavoring agent Characteristic penetrating and in all proportions). odor.

Propionic Acid CH3 CH2 COOH Oily liquid. Faintly pungent and Synthesis. Water, alcohol, and numerous Mold and rope inhIbitor, rancid odor. organic solvents (miscible). preservative p-Propyl Anisole (Dihydroanethole) C lOH140 Colorless or pale-yellow liquid. Synthesis. Most fixed oils and mineral oil Flavoring agent Characteristic odor of anise and a (soluble). Glycerin and propylene background essence of sassafras. glycol (insoluble).

Propylene Glycol (l,2-Propanediol; CH 3 oCH(OH)oCH2 OH Clear, colorless liquid. Viscous. Faint, Synthesis. Water, acetone, chloroform 1 ,2-Dihydroxypropane; ]dethyl characteristic taste. Essentially (miscible in all proportions). glycol) odorless. Absorbs moisture when Ether (soluble), Essential oils Humectant, solvent, wetting agent exposed to moist air. (relatively soluble) Fixed oils (immiscible).

Propylene Glycol Alginate (Hydroxy- (C9H 40 ) Solid (white or yellowish white, Synthesis. The propylene glycol Water, solutions of dilute organic propyl alginate; Algin derivative) 1 7 n fibrous or granular powder). Es• ester of alginic acid. (See also acids, and hydroalcoholic mixtures Emulsifier, stabilizer, thickener sentially odorless and tasteless. Alginic Acid in this table). Sub• (over 60% alcohol) (soluble). In stance varies in composition and latter, a viscous, colloidal solution characteristics, depending upon is formed. degree of esterification.

Propylene Glycol Monostearate Mixture of propylene glycol mono- Solid (white flakes or beads). Bland Propylene and appropriate fatty Water (insoluble). Alcohol, ethyl Emulsifier, stabilizer and diesters of stearic acid and odor and taste. acids. acetate, chloroform, and other palmitic acids. chlorinated hydrocarbons (soluble).

Propyl Gallate (Gallic acid; Propyl C10H120S Solid (white or offwhite powder). Synthesis. Water (slightly soluble). Alcohol ester) Odorless. Slightly bitter taste. and ether (freely soluble). Antioxidant

Propylparaben (propyl p-Hydroxy• C lOH 120 3 Solid (small, colorless crystals or Synthesis. Boiling water (slightly soluble). benzoate) white powder). Warm water (very slightly soluble). Antimicrobial agent, preservative Alcohol and ether (freely soluble).

~ ~ \0 Riboflavin 5' -Phosphate Sodium Solid (fine, orange-yellow crystalline Riboflavin. Water (soluble). C17H20N4Na09P.2H20 ~ (Riboflavin 5' -Phosphate ester powder). Slight odor. When in solu- monosodium salt) tion, it is rapidly degraded by light. ~ Dietary supplement, nutrient Hygroscopic. (See also Riboflavin) ~ >~ Rice Bran Wax Solid (hard, somewhat crystalline, Wax is refined from rice bran. Chloroform and benzene (soluble). tid Coating agent, masticatory refmed wax). Color ranges from tan Water (insoluble). ~ t"Il substance in chewing gum base to light-brown.

Rose Oil Colorless or yellow liquid. Char- Fresh flowers of Rose gallica L. Chloroform (freely soluble). Flavoring agent acteristic odor and taste of roses. and other species of Rosaceae Viscous liquid at 25°C (77°F). If family. Volatile oil is obtained by cooled gradually, substance reverts steam distillation. to a translucent, crystalline mass.

Rosemary Oil Colorless or faintly-yellow liquid. Fresh flowing tops of Rosemarinus Alcohol (very soluble). Flavoring agent Characteristic odor of rosemary. officinalis L. of the Labiatae family. Taste is warm, camphoraceous.

Rue Oil Yellow or yellow-amber liquid. Fresh blossoming plants, Ruta Most fixed oils and mineral Flavoring agent Characteristic odor of fat. graveolens L., Ruta montana L., oil (soluble). Glycerin and and Ruta bracteosa L. of the propylene glycol (relatively in- Rutaceae family. soluble).

Saccharin (o-Benzosulfimide; C7HsN0 3S Solid (white crystals or white crystal- Synthesis. Boiling water (soluble). Water at Gluside; 1,2-Benzisothiazolin-3- line powder). Odorless. Sometimes a room temperature (slightly solu- one l,l-Dioxide faint, aromatic odor. Intensely sweet. ble). Chloroform and ether (slightly Nonnutritive sweetener soluble). Dilute solutions of am- monia, solutions of alkali hy- droxides, and solutions of alkali carbonates (dissolves readily with evolution of carbon dioxide).

Sage Oil, Dalmatian Yellow to greenish-yellow liquid. Partially-dried leaves of Salvia Most flXed oils and mineral oil Flavoring agent Odor is thujone-like, as well as officinalis L. Oil is obtained by (soluble). Sometimes solutions in flavor. Camphoraceous essence. steam distillation. mineral oil are opalescent. Propy- lene glycol (slightly soluble). Glycerin (insoluble).

Sage Oil, Spanish Colorless or pale-yellow liquid. Oily. Plants of Salvia lavandulaefolia Most flXed oils and glycerin (solu- Flavoring agent Odor is camphoraceous with a back- Vahl, or Salvia hispanorium Lag ble). Mineral oil (soluble, but with ground essence of cineole. of the Labiatae family. Volatile opalescence). Propylene glycol oil is obtained by steam distillation. (soluble).

Sandalwood Oil, East Indian Pale-yellow to yellow liquid. Rela- Dried, ground roots and wood of Most flXed oils, propylene glycol, Flavoring agent tively viscous. Heavy, persistent Santalum album L. of the San- and mineral oil (soluble). Some- characteristic odor. talaceae family. Volatile oil is times a haze develops in mineral oil t-.) ~ obtained by steam distillation. solutions. Glycerin (insoluble). .... ~ t-J

APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ~~------~~-~~~- Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Santalol C1SH240 Colorless or pale-yellow liquid. A mixture of the alpha- and beta Alcohol, fixed oils, mineral oil, Flavoring agent Viscous. Odor is of sandalwood. isomers of sanatrol from a sandal• propylene glycol (very soluble). wood oil source. Water and glycerin (insoluble).

Santalyl Acetate C17H2602 Colorless or pale-yellow liquid. Odor Alpha and beta isomers obtained Alcohol (soluble). Water (prac• Flavoring agent is like that of sandalwood oil. from the acetylation of sanatol. tically insoluble).

Savory Oil, Summer Variety Pale-yellow or dark-brown liquid. Whole, dried plant (Satureia hor• Most fixed oils and mineral oil (Summer savory oil) Spicy odor suggests thyme or tensis L. of the Labiatae family. (soluble). Glycerin and propylene Flavoring agent origanum. Volatile oil is obtained by steam glycol (practically insoluble). distilla tion

DL-Serine (DL-2-Amino-3- C3H7N0 3 Solid (white crystals or crystalline Synthesis from glyconitrile and Water (soluble). Alcohol and ether hydroxypropanoic acid) powder). Melts and decomposes at resolution. (insoluble). Dietary supplement, nutrient about 246°C (475°F). Optically inactive.

L. Serine C 3H7N0 3 Solid (white crystalline powder). Synthesis. See above. Water (soluble). Alcohol and ether Dietary supplement, nutrient Odorless. Sweet taste. Melts and (insoluble). decomposes at about 228°C (442°F).

Silicon Dioxide (Synthetic amor• Si02 Solid (amorphous, noncrystalline Synthesis. (1) Vapor-phase Water and organic solvents (in• phous silica) even when examined by X-ray hydrolysis, product of which soluble). Hydrofluoric acid and Anticaking agent, carrier, con• diffraction). White, nongritty, is fumed or colloidal silica. (2) concentrated, hot solutions of ditioning agent, defoaming agent light (fluffy) powder. Or also Wet process in which precipitated alkalies (soluble). available as white micro cellular silica and silica gel are produced beads or granules. Hygroscopic. as hydrates.

Sodium Acetate C2H3Na02 ·3H2 0 Solid (colorless, transparent crystals Acid-base reaction. Water (very soluble). Alcohol Buffer or granular crystalline pOWder). (freely soluble). Odorless or slight acetous odor. Eflloresces in warm air. Sodium Acetate, Anhydrous C2H3Na02 Solid (white granular powder). Acid-base reaction. Water (freely soluble). ; Buffer Hygroscopic. Odorless. 52 >< Sodium Acid Pyrophosphate Na2H2P2° 7 Solid (white free-flowing powder, or Inorganic reaction. Water (freely soluble). (Disodium pyrophosphate; Di- fused masses). A 1% (wt) solution ~ sodium dihydrogen pyrophosphate) has a pH of about 4. = ~ Buffer, leavening agent, sequestrant til Sodium Alginate (Algin) (C 6H70 6Na)n Solid (white or yellowish, fibrous or Soidum salt of alginic acid. See Water (soluble, forming a viscous, Emulsifier, stabilizer, thickener. granular powder). Alginic Acid in this table. colloidal solution). Alcohol and (See also entry on Gums and hydro alcohol solutions where ~ Mucilages.) alcohol content exceeds 30% (wt) ~ (insoluble). Chloroform and ether (insoluble). ~

~ Sodium Aluminum Phosphate, Acidic NaAI3H14(P04)S.°4H20 Solid (white powder). Odorless. Inorganic reaction. Water (insoluble). Hydrochloric til Leavening agent or Na3Al2H1 stP04)8 acid (soluble).

Sodium Aluminum Phosphate, Basic Mixture of alkaline sodium Solid (white powder). Odorless. Inorganic reaction. Hydrochloric acid (soluble). (Kasal) aluminum phosphate with approx• Sodium phosphate moiety soluble Emulsifier imately 30% dibasic sodium water. Sodium aluminum phos• phosphate. phate moiety is sparingly soluble in water.

Sodium Ascorbate (Vitamin-C• C6H7Na06 Solid (white or nearly-white Synthesis. Water (soluble). sodium; Sodium L-Ascorbate) crystalline substance). A 10% (wt) Antioxidant, dietary supplement, solution has a pH of about 7.5. nutrient

Sodium Benzoate C7HSNa0 2 Solid (white, crystalline or granular Synthesis. Water (freely soluble). Alcohol Antimicrobial agent, preservative powder or flakes). (soluble).

Sodium Bicarbonate (Baking soda) NaHC03 Solid (white crystalline powder). Inorganic reaction. Water (freely soluble). Alcohol Alkali, leavening agent Stable in dry air. Slowly decomposes (insolu ble). upon exposure to moist air. Freshly• prepared, cold, unagitated solutions are alkaline to litmus. Heat and agitation increase alkalinity.

Sodium Bisulfate (Sodium acid NaHS04 Solid (white crystals or granules). Inorganic reaction. Water (soluble). sulfate. Nitre cake) Alcohol causes decomposition into Acidifying agent sodium sulfate and free sulfuric acid. Aqueous solutions are strongly acid.

Sodium Bisulfite NaHSO + Solid (white or yellowish-white crystals Inorganic reactions. Water (freely soluble). Alcohol Preservative (Naz.S/>s) in varying pro• or granular powder). The odor is of (slightly soluble). portIOns sulfur dioxide. Unstable in air.

Sodium Carbonate Na2C0 3 o xH20 Solid (colorless crystals or white, Acid-base reaction. Natural Water (freely soluble). Alkali granular or crystalline powder). From mineral sources. 1 to 10 molecules of water of hydra- tion may be present. Anhydrous salt is hygroscopic. Decahydrate melts at about 32°C (89.6°F). Hydrates are efflorescent. Aqueous solutions are alkaline to litmus. ~ APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) N

Common Names (Other names) t and Function(s) Formula General Characteristics Usual Sources Solubility

Sodium Carboxymethylcellulose Solid (white or cream-colored powder Synthesis. Water (disperses readily in water to (CMC; Cellulose gum) or granules). Powder is hygroscopic. form colloidal solution). Most other Stabilizer; thickening agent A 1% (wt) solution has a pH between solvents (insoluble). 6.5 and 8.5.

Sodium Chloride (Salt) NaCI Solid (white crystalline solid, ranging Refinement of natural source Wa ter (very solu ble). Flavoring agent and intensifier, from transparent to opaque). Available materials. Glycerin (freely soluble). in numerous crystalline forms and particle sizes. Below relative humidity of 75% salt remains dry when exposed to air. At high humidities, salt becomes deliquiescent. Rock salt may have an offwhite color. Available as iodized salt (0.006 to 0.010% potassium iodide content).

Sodium Citrate C6H5Na307'2H20 Solid (colorless crystals or white Acid-base reaction. Dihydrate (very soluble). Alcohol Buffer, nutrient for cultured crystalline powder). Available as (insoluble). buttermilk, sequestrant anhydrous or containing 2 molecules of water of crystallization.

Sodium Dehydroacetate (Sodium CSH7Na04·H20 Solid (white or almost-white powder). Synthesis. Water, propylene glycol, and 3-( I-Hydroxyethylidene)-6-methyl- Odorless. Slight characteristic taste. glycerin (soluble). 1,2-pyran-2,4(3H)-dione) Preservative

Sodium Diacetate (Sodium CH 3COONa.CH3COOH 'xH 2 ° Solid (white, crystalline substance). Molecular compound of sodium Wa ter (very soluble). hydrogen diacetate) Hygroscopic. Odor is of acetic acid. acetate and acetic acid. Mild and rope inhibitor, pre• A 10% (wt) solution has a pH between servative, sequestrant 4.5 and 5.0.

Sodium Erythorbate C6H7Na06·H20 Solid (white crystalline powder or Synthesis. Water (freely soluble). Antioxidant, preservative granules). Odorless. Relatively stable in dry air. Solutions deteriorate in presence of air, trace metals, heat, and light.

Sodium Ferric Pyrophosphate NasFe4(P 207)5 'xH 20 Solid (white to light-brown powder). Inorganic reaction. Water (insoluble). Hydrochloric (Sodium iron pyrophosphate) Odorless. acid solution (soluble). i Dietary supplement, nutrient ~

Sodium Ferrocyanide (Yellow Na4Fe(CN)6'10H20 Solid (yellow crystals or crystalline Inorganic reaction. Water (soluble). Most organic ~ Prussiate of soda) powder). solvents (practically insoluble). = Anticaking agent (for sodium ~ chloride) c:Il Sodium Gluconate CH20H(CHOH)4COONa Solid (white to light-brown granular Synthesis. Water (very soluble). Alcohol Dietary supplement, nutrient, or fine crystalline powder). (sparingly soluble). ~ sequestrant Z ~ Sodium Hydroxide (Caustic soda) NaOH Solid (white or almost-white flakes, Electrolysis of salt brines. Water (very soluble). Alcohol ~ Alkali sticks, pellets, or fused masses). (freely soluble). > Exposure to air causes absorption of = ~ carbon dioxide and moisture. Also CIl available as aqueous solutions (usually 50% and 73% (wt) concen- tration). Solutions range from clear to turbid. Some are slightly colored.

Sodium Lauryl Sulfate Mixture of sodium alkylsulfates, Solid (small, white or pale-yellow Synthesis. Water (freely soluble, usually form- Surfactant mainly of sodium lauryl sulfate crystals. Slight characteristic odor. ing an opalescent solution). [CH 3(CH2\ OCH2OS0 3Naj.

Sodium Metabisulfite (Sodium Na2S2OS Solid (colorless crystals or white-to- Inorganic reaction. Water (freely soluble). Alcohol pyrosulfite) yellow crystalline powder. Odor is of (slightly soluble). Antioxidant, preservative sulfur dioxide. Solutions are acid to litmus.

Sodium Metaphosphate (Sodium Essentially, a group of phosphates Inorganic reaction. Water (soluble). polyphosphate; Glassy sodium ranging from crystalline to phosphate; Sodium hexametaphos- amorphous solids. Compounds are ph ate. Sodium tetraphosphate; commonly designated by their P20S Graham's salt. Kurrol's salt. Sodium content. Most are hygroscopic and trirnetaphosphate; Sodium tetrameta colorless. phosphate; Insoluble sodium meta- phosophate). Emulsifier, sequestrant, texturizer

Sodium Methylate (Sodium CHpNa Solid (white, amorphous, free-flowing Synthesis. Fats, esters, and alcohols methoxide) powder). Hygroscopic. Reactive with (soluble); Catalyst used in the transester- oxygen and carbon dioxide. De- ification of fats. composes in water. Flammable. Con- tact with eyes, skin, and clothing and inhalation must be avoided.

Sodium Nitrate NaN03 Solid (colorless crystals or crystalline Acid-base reaction. Natural sources. Water (freely soluble). Alcohol Color fixative in meat and meat granules. Odorless. Deliquescent in (sparingly soluble). A 20% (wt) products moist air. solution is neutral to litmus.

Sodium Nitrite NaN02 Solid (white to pale-yellow granular Inorganic reaction. Water (very soluble). Alcohol Color fixative in meat and meat powder; or white or offwhite, (sparingly soluble). products opaque fused masses or sticks). Mild, saline taste. Solutions are t-.) alkaline to litmus. ~ VI APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS(cont.) ~ ""Q\ Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Sodium Phosphate, Dibasic Na2HP04 Solid (anhydrous white powder). Inorganic reaction. Wa ter (freely soluble). Alcohol (Disodium monohydrogen phos• Hygroscopic. Or, as a crystalline (insoluble). phate; Disodium phosphate) solid with 2 molecules of water of Buffer, dietary supplement, hydration. emulsifier, nutrient, texturizer

Sodium Phosphate, Monobasic NaH 2P04 Solid (anhydrous white powder). Inorganic reaction. Water (freely soluble). Alcohol (Monosodium phosphate; Sodium Hygroscopic. Odorless. Or, as a (insoluble). biphosphate; Monosodium crystalline solid with I or 2 molecules dihydrogen phosphate) of water of hydration. a 1% (wt) Buffer, dietary supplement, solution has a pH between 4.1 and emulsifier, nu trient 4.7.

Sodium Phosphate, Tribasic Nal04 Solid (white crystals or granules or Inorganic reaction. Water (freely soluble). Alcohol (Trisodium phosphate) crystalline powder). May contain (insoluble). Buffer, dietary supplement, from 1 to 12 molecules of water of emulsifier, nu trient hudration. A 1% (wt) solution has a pH between 11.5 and 12.0.

Sodium Potassium Tartrate KOOC:CH(OH)·(CH(OH)· Solid (colorless crystals or white Inorganic reaction. Water (very soluble). Alcohol (Rochelle salt) COONa'4H2 0 crystalline powder). Taste is saline ,(practically insoluble). Buffer, sequestrant (The combined salt of and cooling. Effloresces somewhat in L(+)-tartaric acid.) warm dry air. Crystals often appear to be coated with a white powder.

Sodium Propionate CH 3CH2COONa Solid (colorless, transparent crystals Water (very soluble). Alcohol Mold and rope inhibitor, or granular crystalline powder). Odor• (freely soluble). preservative less, sometimes with a faint acetic• butyric acid background. Deliquescent in moist air. A 10% (wt) solution has a pH between 8.0 and 10.5.

Sodium Pyrophosphate (Tetra- Na4P 207 Solid (white, crystalline or granular Inorganic reaction. Water (soluble). Alcohol sodium diphosphate; Tetrasodium powder). Product is anhydrous or (insoluble). pyrophosphate) contains 10 molecules of water of Buffer, dietary supplement, hydration. Decahydrate eflloresces emulsifier, nutrient somewhat in dry air. A 1% (wt) solution has a pH of about 10. ~ Z Sodium Saccharin (l,2-Benzisothia- C H NNa0 S.2H 0 Solid (white crystals or white Synthesis. Water (very soluble). Alcohol 7 4 3 2 ~ zolin-3-one I,I-Dioxide sodium crystalline powder). Odorless or (soluble). salt; Sodium-o-benzosulfimide; possibly faint aromatic odor. In• ~ Soluble saccharin) tensely sweet, even in dilu te t:ICI ~ Nonnutritive sweetener solutions. Intensely sweet. Powdered tZl form tends to effloresce, reducing amount of water indicated by formula. ~ t'fl Z Sodium Sesquicarbonate Na2C0 3 ,NaHC03 ,2H20 Solid (white crystals, flakes or Inorganic reaction. Water (soluble). Alkalizer, neutralizer in certain crystalline powder). Solutions are ~ dairy products alkaline to litmus. ~ Sodium Silicoaluminate (Sodium Essentially a series of hydrated Solid (fine, white, amorphous powder). Inorganic reaction. Water, alcohol, most organic ~ alumino silicate) aluminum silicates. These have a Also as beads. Odorless and tasteless. solvents (insoluble). Strong acids til Anticaking agent mole ratio about as follows: A 20% (wt) slurry, if made with carbon and solutions of alkali hydroxides Na20/AI20 3/Si02 (1/1/13.2) dioxide-free water, has a pH between at temperatures in the range of 80° 6.5 and 10.5. and 100°C (176° and 212°F) (soluble).

Sodium Stearoyl-2-Lactylate Mixture of sodium salts of Solid (cream-colored powder). Reaction of stearic acid and Hot oil or fat (soluble) Warm water Emulsifier, dough conditioner, stearoyllactylic acids, with small Slightly hygroscopic. Mild caramel• lactic acid, neutralized to the (dispersible). stabilizer, whipping agent amounts of other sodium salts of type odor. sodium salts. related acids.

Sodium Stearyl Fumarate C22H39Na04 Solid (fine, white powder). Synthesis. Water (practically insoluble). Dough conditioner Methanol (slightly soluble).

Sodium Sulfate Na2S0 4 Solid (colorless crystals or fine white Acid-base reaction. Water (freely soluble). Alcohol Agent used in caramel production powder). Available as anhydrous form (practically insoluble). or with 10 molecules of water of crystallization. Decahydrate is efflor- escent. A 5% (wt) solution has a pH between 8.0 and 10.0.

Sodium Sulfite (Exsiccated sodium Na2S0 3 Solid (white, slightly-pink or light- Inorganic reaction. Water (freely soluble). Alcohol sulfite broWnish powder). Almost odorless. (sparingly soluble). Antioxidant, preservative Cooling, saline, sulfurous taste. Oxidizes when exposed to air. Solu- tions are alkaline to litmus and phenol- phthalein.

Sodium Tartrate (Disodium tartrate; CAH4Na206'2HZO Solid (transparent, colorless crystals). Acid-base reaction. Water (freely soluble). Alcohol Disodium d-tartrate) (The disodium salt of Odorless. A 5% (wt) solution has a pH (insoluble). Sequestrant L(+)-tartaric acid.) between 7 and 9. If compound is ignited, fumes are of burning sugar. The remaining residue is alkaline to litmus and effervesces with acids.

Sodium Thiosulfate (Sodium Na2S20 3 ,5H20 Solid (large, colorless crystals or Inorganic reaction. Water (very soluble). Alcohol hyposulfite) coarser crystalline powder).Deli• (insoluble). Antioxidant, sequestrant quescent in moist air. Above 33°C (91.4° F), effloresces in dry air. Solutions are neutral or slightly alkaline to litmus. ~ t--.) APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) t--.) "'"00 Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Sodium Tripolyphosphate (Penta• NaSP30 10 Solid (white granules or powder). Inorganic reaction. Water (freely soluble). sodium triphosphate; Triphosphate; Slightly hygroscopic. Available as Sodium triphosphate) anhydrous form or with 6 molecules Texturizer of water of hydration. A 1% (wt) solution has a pH of about 9.5.

Sorbic Acid (2,4-Hexadienoic acid) CH 3CH=CHCH=CHCOOH Solid (white, free-flowing powder). Synthesis. Water (slightly soluble). Alcohol Preservative Characteristic odor. (soluble). Ether (soluble).

Sorbitan Monostearate Mixture of partial stearic and Solid (pale cream to light-tan colored, Reacting edible commercial Toluene, dioxane, carbon tetra• Defoaming agent, emulsifier, palmitic acid esters of sorbitol hard, waxy substance). Odor and taste steraic acid with sorbitol. chloride, ether, ethanol, methanol, stabilizer and its mono- and dianhydrides. are bland. and aniline (soluble at temperatures above its melting point). Cold wa ter, mineral spirits, and acetone (insoluble). Warm water (dispers• ible, but with haze). Mineral oil and ethyl acetate (soluble above 5ifC (122"F».

Sorbitol (D-Sorbitol; D-Glucitol; C6H140 6 Solid (white flakes or granules). Direct hydrogenation of corn Water (very soluble). Alcohol. D-Sorbite; D-Sorbol; 1,2,3,4,5,6- Hygroscopic. Sweet taste. Compound (maize) sugar. Also, numerous methanol, and acetic acid (slightly hexanehexol) can exist in several crystalline forms. na tural sources. soluble). Humectant, sequestrant, Melting points range from 89° to tex turizing agent 101°C (192.2° to 213°F). Also available as a water solution Sorbitol solu tion is miscible with which may contain small quantities of water, glycerin, and propylene mannitol and other isomeric poly hydric glycol. alcohols. Neutral to litmus.

Spearmint Oil Colorless or yellowish-greenish Fresh above-ground parts of Alcohol (passes Codex test). Flavoring agent liquid. Characteristic {)dor and taste flower plant Mentha spicata of spearmint L. (Common spearmint), or Mentha cardioca Gerard ex Baker (Scotch spearmint). Volatile oil is obtained by steam distillation.

Spike Lavender Oil Slightly yellor or yellow liquid. Flowers of LOllandulo iotifolia, Most fixed oils and propylene Flavoring agent Lavender-like, camphoraceous odor. VilI. (Lavolldula spica, D.C.) of glycol (soluble). Glycerin and ~ theLabiatae family. Volatile oil mineral oil (slightly soluble). Z is obtained by steam distillation. ~

Stannous Chloride SnCI2 ·2H20 Solid (white or colorless crystals). Acid-base reaction. Water (very soluble). Alcohol and ~ Antioxidant, reducing agent Odorless or sometimes faint odor glacial acetic acid (soluble). ~ of hydrochloric acid. en Starches See entry on Starches ; Adhesive, anticaking agent, binder, clouding agent, dusting ~ agent, gel-forming agent,

moistur~-retainingagent, ~ molding medium ~ til Stearic Acid (Octadecanoic acid) C1SH3602 Solid (hard, white or slightly-yellow, Animal and vegetable fats. Water (practically insoluble). Defoaming agent, lubricant, com• relatively glossy, crystalline substance). (A mixture of solid organic acids Chloroform and ether (freely ponent used in producing other Also, as a white or yellowish-white from fats consisting mainly of soluble). Alcohol (soluble). food-grade additives. powder. Slight odor and taste sugges• stearic and palmitic acids.) tive of tallow.

Stearyl Monoglyceridyl Citrate Reaction product of citric acid, Solid (soft, lardy, off-white or light• Glycerolysis of edible fats and oils Water (insoluble). Chloroform and Emulsion stabilizer mono glycerides of fatty acids, brown, waxy substance). or derived from fatty acids. ethylene glycol (soluble). and stearyl alcohol.

Succinic Acid (Butanedioic acid) HOOCCH2CH 2 COOH Solid (colorless or white crystals). Synthesis. Boiling water (very soluble). Water Buffer, neutralizing agent, other Acid taste. Odorless. at room temperature (soluble). uses in food processing Alcohol and glycerin (soluble).

Succinylated Monoglycerides Mixture of succinic acid esters Solid (off-white, waxy substance). Succinylation of reaction product Warm methanol, ethanol, and Dough conditioner, emulsifier of mono- and diglycerides. Bland taste. Melting point is about resulting from giycerolysis of n-propanol (soluble). 60"C (140"F). edible fats and oils or by direct esterification of glycerol with edible fat-forming fatty acids.

Sulfuric Acid H2 S04 Clear, colorless liquid. Oily. Very Burning of sulfur to sulfur dioxide, Water and alcohol (miscible, but Acidifying agent corrosive. In use, the acid must be followed by catalytic oxidation to with generation of much heat and added to diluent with great care sulfur trioxide and absorption in contraction in volume). to avoid spluttering. Contact with water. eyes, skin, clothing must be avoided. Available in concentrated forms (93%) and more dilute solutions.

Tangerine Oil, Expressed Reddish-to-brownish-orange liquid. Peels of ripe fruit of Dancy Most fixed oils and mineral oil Flavoring agent Oily. Pleasing orange-like aroma. tangerine and related varieties. (soluble). Propylene glycol (slightly Oils prepared from umipe fruit may Oil is obtained by expression. soluble). Glycerin (relatively in• have greenish coloration. soluble).

Tannic Acid Solid (various forms-amorphous Nutgalls of Quercus infectoria Water, acetone, and alcohol (very Clarifying agent powder, glistening scales, and spongy (Olivier, and allied species of soluble). Absolute alcohol (only masses, ranging in color from yellowish· Quercus L. of the Fagaceae slightly soluble). Benzene, chloro• white to light-brown. Usually odorless, family; or from seed pods of Tara form, ether, and solvent hexane but sometimes with faint characteristic (Caesaipinia spinosa). (practically insoluble). Warm odor. Taste is astringent. glycerin (very soluble). t-) ~ IQ Ij APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ~

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Tarragon Oil (Estragon oil) Light yellor or amber liquid. Mild Leaves, stems, and flowers of Most fixed oils (soluble). Mineral Flavoring agent spicy odor suggestive of licorice and Artemesia dracunculus L. oil in equal volume (soluble, but sweet basil. Volatile oil is obtained by steam with production of haze. Propylene distillation. glycol (relatively insoluble). Glycerin (insoluble).

Tartaric Acid (L(+)-Tartaric C4H60 6 Solid (colorless or translucent crystals, Synthesis. Water (very soluble). Alcohol acid) or white, fme granular, crystalline (freely soluble). Acidifying agent, sequestrant powder). Odorless. Acid taste. Stable in air. Solutions are dextrorotatory.

Terpene Resin, Natural (See below.) Resinous powder. Occurs naturally, usually with Various organic solvents are used. Masticatory substance in chewing coal. Separated from coal by See below. gum base froth flotation.

Terpene Resin, Synthetic Polymers of alpha-pinene, beta• Resinous powder. Synthesis. Benzene (soluble). Water Masticatory substance in chewing pinene, and dipentene. (insoluble). gum base

Terpineol (Menthen-l-ol-8) C10H130 Colorless liquid. Viscous. Odor is Synthesis. Natural precursors. Mineral oil (soluble). Glycerin and Flavoring agent suggestive of lilac. Terpineol is a mixture of alpha-, water (slightly soluble). beta-, and gamma-isomers.

Terpinyl Acetate (Menthen-l-yl• C12H2002 Clear, colorless liquid. Odor is that Synthesis. Most fixed oils, mineral oil, and acetate) (A mixture of alpha-, beta-, and of lavender. propylene glycol (soluble). Glycerin Flavoring agent gamma-isomers.) (slightly soluble).

Terpinyl Propionate (Menthen-l-yl• C13H2202 Colorless or pale-yellow liquid. Odor Synthesis. Alcohol, chloroform, ether, mineral propionate) (A mixture of alpha-, beta-, and is flowery and lavender-like. oil, and most fixed oils (miscible). Flavoring agent gamma-isomers.) Glycerin (soluble). Propylene glycol (slightly soluble).

Thiamine Hydrochloride (Aneurine CI2HI7C1N40S.HCI Solid (small, white crystals or crystal• Synthesis. Pyrimidine plus thiazole Water (very soluble). Alcohol hydrochloride; Thiamine chloride; line powder). Faint, characteristic nuclei synthesized separately and (sparingly soluble). Glycerin Vitamin B1; Vitamin B1 hydro• odor. The anhydrous product readily then condensed. (soluble). Ether and benzene (in• chloride) absorbs up to 4% water when exposed soluble). Dietary supplement, nutrient to air. Melts with some decomposition ~ (See also Thiamine) at about 248°C (478°F). 2: ~ Thiamine Mononitrate (Thiamine C12H17NS04S Solid (white crystals or crystalline See above. Water (sparingly soluble). Alcohol -l nitrate; Vitamin B1 mononitrate) powder). Faint, characteristic odor. and chloroform (slightly soluble). > Dietary supplement, nutrient 1:1 (See also Thiamine) 51 ?; L-Threonine (L-2-Amino-3- C4 H9N0 3 Solid (white, crystalline powder). Fermentation. Water (freely soluble). Alcohol, ." hydroxybutyric acid) Odorless. Faintly sweet taste. Melts ether, and chloroform (insoluble). t!l Dietary supplement, nutrient with decomposition at about Z 256°C (493°F). ~ ~ Thyme Oil Colorless or yellow or red liquid. Flowering plant (Thymus vulgaris Alcohol (passes Codex test). > Flavoring agent Pleasing odor. Pungent, persistent 1. or Thymus zygis 1., and its vaL =r;; taste. Degraded by light. gracilis Boisser of the labiatae til family. Volatile oil is obtained by distillation.

Titanium Dioxide Ti0 2 Solid (white, amorphous powder). Minerals. Rutile (95% Ti0 2) or Water, hydrochloric acid, dilute Colorant Odorless and tasteless. leucoxene (65%) are processed by sulfuric acid, alcohol, and organic the chloride process; or ilmenite solvents (insoluble). Hydrofluoric (45%-50%) is processed by the acid and hot, concentrated sulfuric sulfate process. acid (soluble, but slowly). dl-Alpha Tocopherol C29Hso02 Yellow or amber, clear liquid. Viscous. Various natural sources, including Water (insoluble). Alcohol (freely Antioxidant, dietary supplement, Oxidizes and darkens upon exposure to nuts, seeds, cereal germ, green soluble). Ether, chloroform, ace- nutrient. A form of vitamin E. air and light. Viscous. Essentially leaves, legumes. Also yeast and tone, and vegetable oils (miscible). odorless. various bacteria. Common process is molecular distillation of vegetable oils.

Tocopherols Concentrate, Mixed Brown-to-red, clear liquid. Viscous. Molecular (vacuum) distillation of Water (insoluble). Alcohol Antioxidant, dietary supplement, Odorless. Oxidizes and darkens vegetable oils. (soluble). Ether, chloroform, ace- nutrient. Source of vitamin E. slowly. tone, and vegetable oils (miscible). d-Alpha Tocopheryl Acetate C31HS203 Yellow, clear liquid. Oily. Almost Vegetable oils. Water (insoluble). Alcohol (freely (d-Alpha tocopherol acetate) odorless. Melts at approximately soluble). Ether, chloroform, ace- Dietary supplement, nutrient. 25°C (77°F). Degraded by light. tone, and vegetable oils (miscible). A fOfm of vitamin E. Unstable in presence of alkalies. dl-Alpha Tocopheryl Acetate C31HS203 Yellow, clear liquid. Oily and Vegetable oils. Water (insoluble). Alcohol (freely (dl-Alpha tocopherol acetate) viscous. Almost odorless. Degraded soluble}. Ether, chloroform, ace- Dietary supplement, nutrient. by light. Unstable in presence of tone, and vegetable oils (miscible). A form of vitamin E. alkalies. d-Alpha Tocopheryl Acetate Con- Brown-to-yellow liquid. Clear, viscous, Vacuum distillation and acetyl- Water (insolUble). Alcohol (soluble). centrate (d-Alpha tocopherol acetate oily. Almost odorless. Degraded by ation of edible vegetable oils or Ether, chloroform, acetone, and concentrate) light. Unstable in presence of alkalies. byproducts of vegetable oil vegetable oils (miscible). Dietary supplement, nutrient. refining. Source of vitamin E.

~ -<.II ~ VI t,)

APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPALCHARACTERISTICS (cont.)

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility d-Alpha Tocopheryl Acid Succinate C33HS40S Solid (white crystalline powder). Crystallization from a solvent Water (insoluble). Aqueous alkali (d-Alpha tocopherol acid succinate) Essentially odorless and tasteless. concentrate of the acid succinate solutions (slightly soluble). Dietary supplement, nutrient. Stable in air. Unstable in presence ester of d-alpha tocopherol that Alcohol, ether, acetone, and Crystalline form of vitamin E. of alkalies and to heat. has been prepared by treatment vegetable oils (soluble). Chloroform of vegetable oils or byproducts (very soluble). of vegetable oil refining. p-Tolyl Isobutyrate (p-Cresyl iso- Cll H140 2 Colorless liquid. Characteristic Synthesis. Alcohol (soluble). Water (practical- butyrate) odor. ly insoluble). Flavoring agent

Tragacanth Solid (white or slightly-yellowish Dried, gummy exudation of Water (sparingly soluble, the sub- Emulsifier, stabilizer, thickener. pieces (about 2.5 millimeters in Astragalus gummifer Labillardier, stance swelling to form a smooth, (See also entry on Gums and thickness. Substance is translucent, or the Asiatic species of stiff, opalescent, mucilagenous Mucilages.) horny in texture, with a short Astragalus of the Leguminosae (pasty) substance). fracture. Odorless. Pasty taste. Most family. easily handled when heated to about 50°C (12ZOF). A ground product also available.

Triacetin (Gylceryl triacetate) C9H140 6 Colorless, quite oily liquid. Odor is Synthesis. Water (soluble). Alcohol, ether, and Humectant, solvent faintly of fat. Taste is bitter. Distils chloroform (miscible). between 258°C and 270°C (496° and 518°F).

Tributyrin (Glyceryl tributyrate; ClsH2606 Colorless, relatively oily liquid. Char- Synthesis. Alcohol, chloroform, ether Butyrin) acteristic odor. Bitter taste. Distils (soluble). Water (insoluble). Flavoring agent between 305° and 310°C (581° and 590"F).

Trichlorethylene (Ethylene tri- Clear, colorless, mobile liquid. Odor Chlorination of hydrocarbon. Water (immiscible). Alcohol, ether, chloride) is like that of chloroform. Com- acetone, and carbon tetrachloride Extraction solvent mercial products usually contain an (miscible). appropriate stabilizer. ~ 2! Triethyl Citrate (Ethyl citrate) C12H2007 Nearly-colorless, oily liquid. Odorless. Synthesis. Water (slightly soluble). Alcohol Sequestrant and ether (miscible). ~ ~ DL-Trypotophan (DL-q-Amino-3- Cll H12N20 2 Solid (white crystals or crystalline Synthesis from acrylonitrile and Water and dilute acids and alkalies > indolpropionic acid) powder). Odorless. Optically in- resolution. (soluble). Alcohol (sparingly = ~ Dietary supplement, nutrient active. soluble). til L-Tryptophan (L-a-Amino-3- Solid (white or yellowish-white See above. Water (sparingly soluble). Hot CIIH12N202 ~ indolpropionic acid) crystals or crystalline powder). alcohol, dilute hydrochloric acid, !'!1 Dietary supplement, nutrient Odorless. Slightly bitter taste. and alkali hydroxide solutions Z (soluble). ~

L-Tyrosine (L-(l-(p-Hydroxyphenyl) C9Hll N0 3 Solid (needles or white crystalline Enzymation of phenol and serine. Water (slightly soluble). Dilute ~ alanine) powder). mineral acids and alkaline solutions = ~ Dietary supplemlent, nutrient (soluble). Alcohol (very slightly til soluble).

'Y-Undecalactone (Aldehyde C-14; CIIH2002 Colorless or yellowish liquid. Strong Synthesis. Most fixed oils, mineral oil, and Peach aldehyde) odor of fruit. Suggestive of peach, propylene glycol (soluble). Glycerin Flavoring agent particularly when diluted. (practically insoluble).

Undecanal (Aldehyde C-II CH3(CH2)9CHO Colorless or pale-yellow liquid. Odor Synthesis. Most fIxed oils, mineral oil, and Undecyclic; n-Undecyl aldehyde) is sweet, fat-like. propylene glycol (soluble). Glycerin Flavoring agent (practically insoluble). lo.Undecenal (Aldehyde C-Il CH2+CH(CH 2)sCHO Colorless or pale-yellow liquid. Synthesis. Most fixed oils, mineral oil, and Undecylenic; U ndecene-l O-al) Characteric odor of fat. Suggestive propylene glycol (soluble). Glycerin Flavoring agent of peach upon dilution (practically insoluble).

Valeric Acid (Pentanoic acid) CH3(CH2)3COOH Clear, colorless, mobile liquid. Dis- Synthesis. Water (sparingly soluble). Alcohol Flavoring agent pleasing, penetrating rancid-like and ether (miscible in all propor- odor. tions).

L-Valine (L-2-Amino-3- CsHll N0 2 Solid (white crystalline pOWder). Fermentation. Water (freely soluble). Alcohol and methylbutyric acid) Odorless. Characteristic taste. A 5% ether (practically insoluble). Dietary supplement, nutrient (wt) solution has a pH between 5.5 and 7.0. Melts at about 315°C (599" F).

Vanillin (4-Hydroxy-3-methoxy- Cs Hs03 Solid (white or pale-yellow crystals, Synthesis. Natural precursors. Water (spraingly soluble, but benzaldehyde) usually needle-like. Odor and taste is soluble at temperatures above 80" C) Flavoring agent of vanilla. Degraded by light. (176" F). Glycerin (soluble). Alcohol, chloroform, ether, and solu tions of fixed alkali hydroxides (freely soluble).

Vitamin A Retinol or esters thereof. May Light-yellow-to red liquid. Oily. Derivative of retinol (C20H30O). Liquid form is quite soluble in Dietary supplement, nutrient contain appropriate preserva- SolidifIes when cold. Also available Commercial product is usually chloroform and ether and soluble in tives and antioxidants. in solid form where a diluent has made up of retinol or esters of absolute alcohol and vegetable oils. been used. Odor ranges from almost retinol formed from edible fatty It is insoluble in glycerin and water. odorless to somewhat fishy. There acids, mainly acetic and palmitic Solid form is capable of dispersion is no rancid odor or taste. Unstable acids. in water. in air and to light.

t-l t-l VI IN ~ l1li oIioo.

APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.)

Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility

Vitamin D2 (Calciferol; C28H440 Solid (white crystals). Odorless. Irradiation of ergosterol, Water (insoluble). Alcohol, chloro• Ergocalciferol) Degraded by exposure to air and 7-dehydrocholesterol. Extraction form, ether, and fatty oils (soluble). Dietary supplement, nutrient. light. of fish liver oils. (See also Vitamin D)

Vitamin D3 (Activated 7-Dehydro• C27H440 Solid (white crystals). Odorless. See above. Water (insoluble). Alcohol, chloro• cholesterol; Cholecalciferol) Degraded by exposure to air and form, and fatty oils (soluble). Dietary supplement, nutrient light. (See also Vitamin D)

XanthanGum High-molecular-weight poly• Solid (cream-colored powder). Pure-culture fermentation of a Hot and cold water (readily Bodying agent, emulsifier, foam saccharide gum. Contains Solutions are neutral. carbohydrate with Xanthomonas soluble). enhancer, stabilizer, suspending D-glucose and D-mannose as campestris, purified by recovery agent, stabilizer, thickener. (See the dominant hexose units. with isopropyl alcohol, after also entries on Gums and Mucilages; D-glucuronic acid also usually which it is dried and milled. Xanthan Gum..) present.

Zinc Sulfate ZnS04 -7H20 Solid (colorless, transparent prisms Inorganic reaction. Water (very soluble), Glycerin Dietary supplement, nutrient or small needles, or as a granular, (freely soluble). crystalline powder. Odorless. Efflor• esces in dry air. A 5% (wt) solution has a pH between 4.4 and 6.0

~ Z

~ =~ ~ til APPENDIX TABLES 2255

SYNONYMS OF COMPOUNDS LISTED IN THIS TABLE SYNONYMS OF COMPOUNDS LISTED IN THIS TABLE (cont.)

Synonym Listed as Synonym Listed as

Acetyl propionyl 2,3-Pentanedione Dichloromethane Methylene chloride Activated charcoal Carbon, activated Dihydroanethole p-Propyl anisole Alcohol C-6 Hexyl alcohol Dimagnesium phosphate Magnesium phosphate, dibasic Alcohol C-8 l-Octanol Dirnethyldiketone Diacetyl Alcohol C-12 Lauryl alcohol Dimethylglyoxal Diacetyl Aldehyde C-7 Heptanal Dimethyl silicone Dimethylpolysiloxane Aldehyde C-8 Octanal Diphenyl ketone Benzophenone Aldehyde C-ll Undecanal Dipotassium phosphate Potassium phosphate, dibasic Aldehyde C-IO Decanal Disodium phosphate Sodium phosphate, dibasic Aldehyde C-12 Lauryl aldehyde Disodium pyrophosphate Sodium acid pyrophosphate Aldehyde C-12 (MNA) 20Methylundecanal Dodecanoic acid Lauric acid Aldehyde C-14 -y-Undecalactone DSS Dioctyl sodium sulfosuccinate Aldehyde C-16 Ethyl methyl phenylglycidate East Indian dill seed oil Dill seed oil Aldehyde C-18 -y-Nonalactone Enanthic alcohol Heptyl alcohol Algin Ammonium alginate; Calcium Epsom salt Magnesium sulfate alginate; Potassium alginate; Estragon oil Tarragon oil Sodium alginate Ethanol Acetaldehyde Allspice oil Pimenta oil Ethanol Ethyl alcohol Allyl caproate Allyl hexanoate Ethyl butyl ketone 3-Heptanone Alpha-toluic aldehyde Phenylacetaldehyde Ethyl caproate Ethyl hexanoate Ammonium alum Aluminum ammonium sulfate Ethyl caprylate Ethyl octanoate Amyl acetate Isoamyl acetate Ethyl citrate Diethyl citrate Amyl butyrate Isoamyl butyrate Ethylene trichloride Trichloroethylene Amyl formate Isoamyl formate Ethyl malonate Diethyl malonate Amyl hexanoate Isoamyl hexanoate Ethyl pelargonate Ethyl nonanoate Amyl salicylate Isoamyl salicylaate Ethyl sebacate Diethyl sebacate Amyl valerate Isoamyl valerate Ethyl succinate Diethyl succinate Anisic aldehyde p-Methoxybenzaldehyde Eugenyl methyl ether Methyl eugenol Baking soda Sodium bicarbonate Frankincense (Oil of) Olibanum oil Balsam fir oil Fir needle oil Gallic acid Propy I gallate Bay leaf oil Laurel leaf oil Gaultheria oil Methyl salicylate Benzoyl superoxide Benzoyl peroxide Geranial Citral Bitter almond oil Almond oil Glycerol Glycerine Butanedioic acid Succinic acid Glyceryl triacetate Triacetin Butanol Butyl alcohol Glyceryl tributyrate Tributyrin Butyl aldehyde Bu tyraldehyde Glycocoll Glycine Butylated hycroxyanisole BHA Guaiac resin Gum guaiac Butylated hydroxy toluene BHT Gum arabic Acacia Butyl rubber Isobutylene-Isoprene Copolymer Heliotropine Piperonal Butyrllactic acid Butyl butyrllactate Hexadecanoic acid Palmitic acid Calciferol Vitamin D2 Hexanedoic acid Adipic acid Capraldehyde Decanal Iron ammonium citrate Ferric ammonium citrate Capric acid Decanoic acid Iron phosphate Ferric phosphate Caproic acid Hexanoic acid Iron pyrophosphate Ferric pyrophosphate Capryl alcohol l-Octanol Isobutanol Isobutyl alcohol Caprylic acid Octanoic acid Kasal Sodium aluminum phosphate, basic Caprylic aldehyde Octanal Lime Calcium oxide Carminic acid Carmine Liquid petrolatum Mineral oil, white Carob bean gum Locust bean gum Methanol Methyl alcohol Caustic soda Sodium hydroxide Methyl amyl ketone 2-Heptanone Celluloese gel Cellulose, mycrocrystalline Methyl ethyl ketone 2-Butanone Cellulose gum Sodium carboxymethylcellulose Methyl heptine carbonate Methyl-2-0ctynoate Cholecalciferol Vitamin D3 Methyl heptenone 6-Methyl-5-Hepten-2-one Cinene d-Limonene Methyl isobutyl ketone 4-Methyl-2-Pentanone Cinnamon oil Cassia oil Methylphenyl ether Anisole CMC Sodium carboxymethylcellulose Methylphenyl ketone Acetophenone Common salt Salt Methyl propyl ketone 2-Pentanone Cornmint oil Mentha Arvensis oil Microcrystalline wax Petroleum wax Cream of tartar Potassium acid tartrate Modified food starch Food starch, modined Decyl alcohol I-Decanol Monoammonium phosphate Ammonium phosphate, monobasic Diammonium phosphate Ammonium phosphate, dibasic Monopotassium phosphate Potassium phosphate, monobasic Dicalcium phosphate Calcium phosphate, dibasic Monosodium phosphate Sodium phosphate, monobasic Dichloroethane Ethylene dichloride MSG Monosodium L-glutamate 2256 APPENDIX TABLES

SYNONYMS OF COMPOUNDS LISTED IN THIS TABLE (cont.) SYNONYMS OF COMPOUNDS LISTED IN THIS TABLE (cont.)

Synonym Listed as Synonym Listed as

Muscatel (oil of) Clary oil Summer savory oil Savory oil Mustard oil Allyl isothiocyanate Sweet orange oil Orange oil Myrcia oil Bay oil Sweetwood bark oil Cascarilla oil Myristica oil Nutmeg oil Tetradecanoic acid Myristic acid Neral Citral Tetrapotassium pyrophosphate Potassium pyrophosphate Nicotinamide Niacinamide Tetrasodium diphosphate Sodium pyrophosphate Nonylcarbinol l-Decanol Thuja oil Cedar leaf oil Octadecanoic acid Stearic acid p-Tolyl acetate Cresyl acetate Orthophosphoric acid Phosphoric acid Trimagnesium phosphate Magnesium phosphate, tribasic Paraffm wax (refined) Petroleum wax Tripotassium phosphate Potassium phosphate, tribasic Peach aldehyde -y-Undecalactone Trisodium phosphate Sodium phosophate, tribasic PEG Polyethylene glycols Vitamin Bl Thiamine hydrochloride Pentanoic acid Valeric acid Vitamin B2 Riboflavin Phenyl carbinol Benzyl alcohol VitaminC Ascorbic acid Potassium alum Aluminum potassium sulfate Vitamin C-sodium Sodium ascorbate Rochelle salt Sodium potassium tartrate Vitamin E Tocopherol Rose geranium oil Geranium oil West Indian Sandalwood oil Amyris oil Rum ether Ethyl oxyhydrate White cedar leaf oil Cedar leaf oil Sal ammoiac Ammonium chloride White petrolatum Petrolatum Slaked lime Calcium hydroxide White wax Beeswax, white Soda alum Aluminum sodium sulfate Wine yeast oil Cognac oil Sodium acid sulfate Sodium bisulfate Wintergreen oil Methyl salicylate Sodium aluminosilicate Sodium silicoaluminate Wool fat Lanolin, anhydrous Sodium methoxide Sodium methylate Yellow petrolatum Petrolatum Sodium triphosphate Sodium tripolyphosphate Yellow prussiate of soda Sodium ferro cyanide Sterculia gum Karaya gum Yellow wax Beeswax, yellow Strawberry aldehyde Ethyl methyl phenylglycidate

APPENDIX 2

Daily Dietary Information Table 1. Recommended Daily Dietary Allowances Table 2. Estimated Safe and Adequate Daily Dietary Intake of Additional Selected Vitamins and Minerals Table 3. Mean Heights and Weights and Recommended Energy Intake TABLE 1. RECOMMENDED DAILY mETARY ALLOWANCESA > Fat-Soluble Vitamins ::g t!1 Weight Height Vitamin A VitaminE Z Person Age Protein (Micrograms Vitamin D (Micrograms 0 Category (Years) (pounds) (Kilograms) (Inches) (Centimeters) (Grams) R.E.)B (Micrograms)C O! T.E.)D >< ~ Infants 0.0-0.5 13 6 24 60 Note 1 420 10 3 = 0.5-1.0 20 9 28 71 Note 2 400 10 4 ~ Children 1-3 29 13 35 90 23 400 10 5 til 4-6 44 20 44 112 30 500 10 6 7-10 62 28 52 132 34 700 10 7 Males 11-14 99 45 62 157 45 1000 10 8 15-18 145 66 69 176 56 1000 10 10 19-22 154 70 70 177 56 1000 7.5 10 23-50 154 70 70 178 56 1000 5 10 51+ 154 70 70 178 56 1000 5 10 Females 11-14 101 46 62 157 46 800 10 8 15-18 120 55 64 163 46 800 10 8 19-22 120 55 64 163 44 800 7.5 8 23-50 120 55 64 163 44 800 5 8 51+ 120 55 64 163 44 800 5 8 Pregnant +30 +200 +5 +2 Lactating +20 +400 +5 +3

Water-Soluble Vitamins

Weight Height Niacin Person Age VitaminC Thiamin Riboflavin (Milligrams VitaminB6 FolacinF Vitamin B12 Category (Years) (Pounds) (Kilograms) (Inches) (Centimeters) (Milligrams) (Milligrams) (Milligrams) N.E.)E (Milligrams) (Micrograms) (Micrograms)

Infants 0.0-0.5 13 6 24 60 35 0.3 0.4 6 0.3 30 0.5G 0.5-l.0 20 9 28 71 35 0.5 0.6 8 0.6 45 1.5 Children 1-3 29 13 35 90 45 0.7 0.8 9 0.9 100 2.0 4-6 44 20 44 112 45 0.9 1.0 11 1.3 200 2.5 7-10 62 28 52 132 45 l.2 1.4 16 1.6 300 3.0 Males 11-14 99 45 62 157 50 1.4 1.6 18 l.8 400 3.0 15-18 145 66 69 176 60 1.4 1.7 18 2.0 400 3.0 19-22 154 70 70 177 60 1.5 1.7 19 2.2 400 3.0 23-50 154 70 70 178 60 l.4 1.6 18 2.2 400 3.0 51+ 154 70 70 178 60 1.2 1.4 16 2.2 400 3.0 Females 11-14 101 46 62 157 50 1.1 1.3 15 l.8 400 3.0 15-18 120 55 64 163 60 1.1 1.3 14 2.0 400 3.0 19-22 120 55 64 163 60 1.1 1.3 14 2.0 400 3.0 23-50 120 55 64 163 60 l.0 1.2 13 2.0 400 3.0 51+ 120 55 64 163 60 1.0 1.2 13 2.0 400 3.0 Pregnant +20 +0.4 +0.3 +2 +0.6 +400 +1.0 Lactating +40 +0.5 +0.5 +5 +0.5 +100 +1.0 ------t-) t-) Ul ..... ~ ~ 00 TABLE 1. RECOMMENDEDDAILY DIETARY ALLOWANCESA (cont.)

Minerals Weight Height Person Age Calcium Phosphorus Magnesium Iron Zinc Iodine Category (Years) (pounds) (Kilograms) (Inches) (Centimeters) (Milligrams) (Milligrams) (Milligrams) (Milligrams) (Milligrams) (Micrograms)

Infants 0.0-0.5 13 6 24 60 360 240 50 10 3 40 0.5-10 20 9 28 71 540 360 70 15 5 50 Children 1-3 29 13 35 90 800 800 150 15 10 70 4-6 44 20 44 112 800 800 200 10 10 90 7-10 62 28 52 132 800 800 250 10 10 120 Males 11-14 99 45 62 157 1200 1200 350 18 15 150 15-18 145 66 69 176 1200 1200 400 18 15 150 19-22 154 70 70 177 8DO 800 350 10 15 150 23-50 154 70 70 178 800 800 350 10 15 150 51+ 154 70 70 178 800 800 350 10 15 150 Females 11-14 101 46 62 157 1200 1200 300 18 15 150 15-18 120 55 64 163 1200 1200 300 18 15 150 19-22 120 55 64 163 800 800 300 18 15 150 23-50 120 55 64 163 800 800 300 18 15 150 51+ 120 55 64 163 800 800 300 10 15 150 Pregnant +400 +400 +150 t +5 +25 Lactating +400 +400 +150 t +10 +50

This information prepared and released by the Food and Nutrition Board, National Academy of Sciences, National Research Council, Washington, D.C. (Revised 1979). NOTES: 1. Multiply kilograms by 2.2 2. Multiply kilograms by 2.0 A. The allowances are intended to provide for individual variations among most normal persons as they live in the United States under usual environmental stresses. Diets should be based on a variety of common foods in order to provide other nutrients for which human requirements have been less well defined.

B. Retinol equivalents: 1 Retinol equivalent = 1 milligram retinol, or 6 milligrams 'Y carotene. C. As cholecalciferol. 10 micrograms cholecalciferol = 400 I. U. vitamin D. D. e. tocopherol equivalents: 1 milligram d-

~ Vl APPENDIX TABLES 2259

TABLE 2. ESTIMATED SAFE AND ADEQUATE DAILY DIETARY INTAKES OF ADDITIONAL SELECTED VITAMINS AND MINERALSA

Vitamins Person Age Vitamin K Biotin Pantothenic Acid Category (Years) (Micrograms) (Micrograms) (Milligrams)

Infants 0.0-0.5 12 35 2 0.5-1 10-20 50 3 Children 1-3 15-30 65 3 and 4-6 20-40 85 3-4 Adolescents 7-10 30-60 120 4-5 11+ 50-100 100-200 4-7 Adults 70-140 100-200 4-7

Trace ElementsB Person Age Copper Manganese Fluoride Chromium Selenium Molybdenum Category (Years) (Milligrams) (Milligrams) (Milligrams) (Milligrams) (Milligrams) (Milligrams

Infants 0.0-0.5 0.5-0.7 0.5-0.7 0.1-0.5 0.01-0.04 0.01-0.04 0.03-0.06 0.5-1 0.7-1.0 0.7-1.0 0.2-1.0 0.02-0.06 0.02-0.06 0.04-0.08 Children 1-3 1.0-1.5 1.0-1.5 0.5-1.5 0.02-0.08 0.02-0.08 0.5-0.1 and 4-6 1.5-2.0 1.5-2.0 1.0-2.5 0.03-0.12 0.03-0.12 0.06-0.15 Adolescents 7-10 1.0-2.5 2.0-3.0 1.5-2.5 0.05-0.2 0.05-0.2 0.1-0.3 11+ 2.0-3.0 2.5-5.0 1.5-2.5 0.05-0.2 0.05-0.2 0.15-0.5 Adults 2.0-3.0 2.5-5.0 1.5-4.0 0.05-0.2 0.05-0.2 0.15-0.5

Electrolytes Person Age Sodium Potassium Chloride Category (Years) (Milligrams) (Milligrams) (M illigram s)

Infants 0.0-0.5 115-350 350-925 275-700 0.5-1 250-750 425-1275 400-1200 Children 1-3 325-975 550-1650 500-1500 and 4-6 450-1350 775-2325 700-2100 Adolescents 7-10 600-1800 1000-3000 925-2775 11+ 900-2700 1525-4575 1400-4200 Adults 1100-3300 1875-5625 1700-5100

This information prepared and released by the Food and Nutrition Board, National Academy of Sciences, National Research Council, Washington, D.C. (Revised 1979). NOTES: A. Because there is less information on which to base allowances, these figures are not given in the main table of the RDA and are provided here in the form of ranges of recommended intakes. B. Since the toxic levels for many trace elements may be only several times usual intake, the upper levels for the trace elements given in this table should not be habitually exceeded. 2260 APPENDIX TABLES

TABLE 3. MEAN HEIGHTS AND WEIGHTS AND RECOMMENDED ENERGY INTAKE

Weight Height Energy Energy Person Age Needs Range Category (Years) (Pounds) (Kilograms) (Inches) (Centimeters) (kcal) (kcal)

Infants 0.00-0.5 13 6 24 60 Note 1 Note 1 0.5-1.0 20 9 28 71 Note 2 Note 2 Children 1-3 29 13 35 90 1300 900-1800 4-6 44 20 44 112 1700 1300-2300 7-10 62 28 52 132 2400 1650-3300 Males 11-14 99 45 62 157 2700 2000-3700 15-18 145 66 69 176 2800 2100-3900 19-22 154 70 70 177 2900 2500-3300 23-50 154 70 70 178 2700 2300-3100 51-75 154 70 70 178 2400 2000-2800 76+ 154 70 70 178 2050 1650-2450 Females 11-14 101 46 62 157 2200 1500-3000 15-18 120 55 64 163 2100 1200-3000 19-22 120 55 64 163 2100 1700-2500 23-50 120 55 64 163 2000 1600-2400 51-75 120 55 64 163 1800 1400-2200 76+ 120 55 64 163 1600 1200-2000 Pregnancy +300 Lactation +500

The energy allowances for the young adults are for men and women doing light work. The allowances for the two older-age groups repre• sent mean energy needs over these age spans, allowing for a 2% decrease in basal (resting) metabolic rate per decade and a reduction in activity of 200 kcal/day for men and women between 51 and 75 years; 500 kcal for men over 75 years and 400 kcal for women over 75. The customary range of daily energy output shown for adults is based on a variation in energy needs of ±400 kcal at anyone age, em• phasizing the wide range of energy intakes appropriate for any group of people. Energy allowances for children through age 18 are based on median energy intakes of children these ages followed in longitudinal growth studies. The values are 10th and 90th percentiles of energy intake, to indicate the range of energy consumption among children of these ages. NOTES; 1. Multiply kilograms by 115. Range (95-145), 2. Multiply kilograms by 105. Range (80-135) This information prepared and released by the Food and Nutrition Board, National Academy of Sciences, National Research Council, Washington, D.C. (Revised 1979). APPENDIX TABLES 2261

APPENDIX 3 Conversion Tables Weight Conversions Table l. Metric to English; English to Metric Table 2. Metric Ton Conversions to Parochial Units Table 3. Metric Ton Conversions to English Units Table 4. Kilogram Conversions to English Units Table 5. Pound Conversions to Metric and English Units Table 6. Short-Ton Conversions to Metric and English Units Table 7. Long-Ton Conversions to Metric and English Units Table 8. Hundredweight (100 pounds) Conversions to Metric and English Units Table 9. Hundredweight (112 pounds) Conversions to Metric and English Units Table 10. Metric Quintal Conversions

TABLE 1. WEIGHT CONVERSIONS (METRIC/ENGLISH: ENGLISH/METRIC) (Masse - Peso)

Hundred- Hundred- Short Tons Long Tons weight weight Metricl Metric Tons Kilograms Pounds (2000Ib) (2240Ib) (cwt = 100) (cwt = 112) Quintals

1 1000 2204.62 1.10231 0.98421 22.0462 19.684 10 0.001 1 2.20462 0.00110231 0.0009842 0.022046 0.019684 0.01 0.00045359 0.45359 1 0.0005 0.0004464 0.01 0.008929 0.004536 0.90718 907.18 2000 1 0.89286 20 17.857 9.0718 1.01605 1016.05 2240 1.12 1 22.4 20 10.1605 0.045359 45.359 100 0.05 0.04464 1 0.892857 0.45359 0.050802 50.802 112 0.056 0.05 1.12 1 0.50802 0.1 100 220.462 0.110231 0.098421 2.20462 1.9684 1

1 mil 1.102 mil 0.984 mil 36.744 mil bushels (60 Ib) 2 mil 2.204 mil 1.968 mil 73.488 mil bushels 3 mil 3.306 2.953 mil 110.232 mil bushels 4 mil 4.408 3.937 mil 146.976 mil bushels 5 mil 5.51 4.921 mil 183.72 mil bushels 6 mil 6.612 mil 5.901 mil 220.464 mil bushels 7 mil 7.714 6.889 mil 257.208 mil bushels 8 mil 8.816 mil 7.874 mil 293.952 mil bushels 9 mil 9.918 mil 8.858 mil 330.695 mil bushels

1 bil 1.102bil 0.984 bil 36.744 bil bushels lSometimes in the United Kingdom and the United States, the word quintal (without the prefIx metric) refers to a hundredweight (100 pounds in the United States; 112 pounds in the United Kingdom). However, generally in tenns of internationally reported food statistics, quintal refers to metric quintal unless otherwise specifIed. 2262 APPENDIX TABLES

TABLE 2. WEIGHT CONVERSIONS (pAROCHIAL UNITS) (Masse - Peso)

Metric Spanish Metric Metric Tons Arrobas1 Quintals2 Maunds3 Kwan4 PiculsS Piculs6 Kantars7 Pounds

1 66.667 21.739 26.792 266.67 16.667 16.534 20.0 2204.62 0.0150 1 0.3261 0.4019 4.0 0.25 0.248 0.3 33.0693 0.0460 3.0667 1 1.2324 12.266 0.7666 0.7605 0.920 101.4125 0.0373 2.4867 0.8109 1 9.9533 0.6221 0.6171 0.7464 82.2764 0.0038 0.25 0.08152 0.1005 1 0.0625 0.062 0.075 8.2673 0.06 4.0 0.3043 1.608 16.0 1 0.992 1.2 132.2772 0.06048 4.0320 1.3148 1.6204 16.128 1.008 1 1.2096 133.3354 0.05 3.3333 1.0869 1.3395 13.333 0.8333 0.8266 1 110.231 0.00045359 0.03024 0.00986 0.01215 0.1209 0.00756 0.0075 0.0091 1

1 Brazil 2Chile, Costa Rica, El Salvador, Guatemala, Philippines, Spain, Venezuela. (In Cuba and Peru, 1 metric ton = 21. 735 Spanish quintals.) 3India, Pakistan 4 Japan, Republic of Korea 5(pikuls): Cambodia, Lao People's Democratic Republic 6(pikuls): Brunei, Hong Kong, Macau, Malaysia 7Egypt

TABLE 3. METRIC TON CONVERSIONS

Hundred- Hundred- weight weight Short Tons Long Tons (cwt = 100) (cwt = 112) Metric Metric Tons Kilograms Pounds (20001b) (22401b) (United States) (United Kingdom) Quintals

1 1000 2204.62 1.102 0.984 22.046 19.684 10 2 2000 4409.24 2.205 1.968 44.092 39.368 20 3 3000 6613.86 3.307 2.953 66.139 59.052 30 4 4000 8818.48 4.409 3.937 88.145 78.736 40 5 5000 11023.10 5.512 4.921 110.231 98.420 50 6 6000 13227.72 6.614 5.905 132.277 118.104 60 7 7000 15432.34 7.716 6.889 154.323 137.788 70 8 8000 17636.96 8.818 7.874 176.370 157.4 72 80 9 9000 19841.58 9.921 8.858 198.416 177.156 90 10 10000 22046.2 11.023 9.842 220.462 196.84 100 100 100000 220462.0 110.230 98.421 2204.620 1968.40 1000 1000 1000000 2204620 1102.31 984.21 22046.20 19684.0 10000

cwt = hundredweight

TABLE 4. KILOGRAM CONVERSIONS

Hundred- Hundred- weight weight Metric Short Tons Long Tons (cwt = 100) (cwt = 112) Metric Kilograms Tons Pounds (2000Ib) (2240Ib) (United States) (United Kingdom) Quintals

1 0.001 2.2046 0.0011 0.00098 0.02205 0.01968 0.01 2 0.002 4.4092 0.0022 0.00196 0.04410 0.03936 0.02 3 0.003 6.6138 0.0033 0.00294 0.06615 0.05904 0.03 4 0.004 8.8184 0.0044 0.00392 0.08820 0.07872 0.04 5 0.005 11.0230 0.0055 0.00490 0.11025 0.09840 0.05 6 0.006 13.2276 0.0066 0.00588 0.13230 0.11808 0.06 7 0.007 15.4322 0.0077 0.00686 0.15435 0.13776 0.07 8 0.008 17.6368 0.0088 0.00784 0.17640 0.15744 0.08 9 0.009 19.8414 0.0099 0.00882 0.19845 0.17712 0.09 10 0.01 22.046 0.011 0.0098 0.22045 0.19684 0.10 100 0.1 220.46 0.11 0.098 2.205 1.9684 1.0 1000 1.0 2204.62 1.10 0.984 22.05 19.684 10.0

cwt = hundredweight APPENDIX TABLES 2263

TABLE 5. POUND CONVERSIONS

Hundred- Hundred- weight weight Short Tons Long Tons (cwt = 100) (cwt = 112) Metric Pounds Kilograms Metric Tons (2000Ib) (2240Ib) (United States) (United Kingdom) Quintals

I 0.45359 0.0004536 0.0005 0.0004464 om 0.008929 0.004536 2 0.90718 0.0009072 0.0010 0.0008929 0.02 0.017858 0.009072 3 1.36077 0.00l3608 0.0015 0.0013392 0.03 0.026787 0.013608 4 1.81436 0.0018144 0.0020 0.0017856 0.04 0.035716 0.018144 5 2.26795 0.0022680 0.0025 0.0022320 0.05 0.044645 0.022680 6 2.72154 0.0027216 0.0030 0.0026784 0.06 0.053574 0.027216 7 3.175l3 0.0031752 0.0035 0.0031248 0.07 0.062503 0.031752 8 3.62872 0.0036288 0.0040 0.0035712 0.08 0.071432 0.036288 9 4.08231 0.0040824 0.0045 0.0040176 0.09 0.080361 0.040824 10 4.5359 0.004536 0.0050 0.0044640 0.1 0.08929 0.04536 100 45.359 0.04536 0.050 0.044640 1.0 0.8929 0.4536 1000 453.59 0.4536 0.50 0.4464 10.0 8.929 4.536

cwt = hundred weight

TABLE 6. SHORT TON CONVERSIONS (2000 Pounds)

Hundred- Hundred weight weight Short Tons Long Tons (100) (112) Metric (2000) (2240) Pounds Kilograms (United States) (United Kingdom) Metric Tons Quintals

1 0.89286 2000 907.18 20 17.857 0.90718 9.0718 2 1.78569 4000 1814.36 40 35.714 1.81436 18.1436 3 2.67855 6000 2721.54 60 53.571 2.72154 27.2154 4 3.57141 8000 3628.72 80 71.428 3.62872 36.2872 5 4.46427 10000 4535_90 100 89.285 4.53590 45.3590 6 5.35713 12000 5443.08 120 107.142 5.44308 54.4308 7 6.24999 14000 6350.25 140 124.999 6.35025 63.5026 8 7.14285 16000 7257.44 160 142.855 7.25744 72.5744 9 8.03571 18000 8164.62 180 160.7l3 8.16462 81.6462 10 8.9286 20000 9071.8 200 178.57 9.0718 90.718 100 89.286 200000 90718.0 2000 1785.7 90.718 907.18 1000 892.86 2000000 907180.0 20000 17857.0 907.18 9071.8

Note: Short ton (2000 Pounds) is commonly used in Canada, United States. Long ton (2240 pounds) is commonly used in the United Kingdom and British Territories.

TABLE 7. LONG TON CONVERSIONS (2240 Pounds)

Hundred- Hundred- weight weight Long Tons Short Tons (100) (112) Metric (2240) (2000) Pounds Kilograms (U nited States) (United Kingdom) Metric Tons Quintals

1 1.12 2240 1016.05 22.4 20 1.01605 10.1605 2 2.24 4480 2032.10 44.8 40 2.03210 20.3210 3 3.36 6720 3048.15 67.2 60 3.04815 30.4815 4 4.48 8960 4064.20 89.6 80 4.06420 40.6420 5 5.60 11200 5080.25 112.0 100 5.08025 50.8025 6 6.72 l3440 6096.30 134.4 120 6.09630 60.9630 7 7.84 15680 7112.35 156.8 140 7.11235 71.1235 8 8.96 17920 8128.40 179.2 160 8.12840 81.2840 9 10.08 20160 9144.45 201.6 180 9.14445 91.4445 10 11.2 22400 10160.5 224.0 200 10.1605 101.605 100 112.0 224000 101605.0 2240.0 2000 101.605 1016.05 1000 1120.0 2240000 1016050.0 22400.0 20000 1016.05 10160.5

Note: Long ton (2240 pounds) is commonly used in the United Kingdom and British Territories. Short ton (2000 pounds) is commonly used in Canada, United States. 2264 APPENDIX TABLES

TABLES. HUNDREDWEIGHT CONVERSIONS (100 POUNDS)

Hundred- Hundred- weight weight (100) (112) Short Tons Long Tons Metric (United States) (United Kingdom) Pounds Kilograms (2000) (2240) Metric Tons Quintals

1 0.S9286 100 45.359 0.05 0.04464 0.045359 0.45359 2 1.7857 200 90.718 0.10 0.08928 0.090718 0.90718 3 2.67857 300 136.077 0.15 0.13392 0.136077 1.36077 4 3.57143 400 181.436 0.20 0.17855 0.181436 1.81435 5 4.46429 500 226.795 0.25 0.22320 0.226795 2.26795 6 5.35714 600 272.154 0.30 0.26784 0.272154 2.72154 7 6.25000 700 317.513 0.35 0.31248 0.317513 3.17513 8 7.14286 800 362.872 0.40 0.35712 0.362872 3.62872 9 8.03571 900 408.231 0.45 0.40176 0.408231 4.08231 10 8.92857 1000 453.59 0.50 0.4464 0.45359 4.5359 100 89.2857 10000 4535.9 5.0 4.464 4.5359 45.359 1000 892.857 100000 45359.0 50.0 44.64 45.359 453.59

Note: Hundredweight (100 pounds) is commonly used in Canada, Honduras, United States.

TABLE 9. HUNDREDWEIGHT CONVERSIONS (112 Pounds)

Hundred- Hundred weight weight (112) (100) Short Tons Long Tons Metric (United Kingdom) (United States) Pounds Kilograms (2000) (2240) Metric Tons Quintals

1 1.12 112 50.802 0.056 0.05 0.050802 0.50802 2 2.24 224 101.604 0.112 0.10 0.101604 1.01604 3 3.36 336 152.406 0.168 0.15 0.152406 1.52406 4 4.48 448 203.208 0.224 0.20 0.203208 2.03208 5 5.60 560 254.010 0.280 0.25 0.254010 2.54010 6 6.72 672 304.812 0.336 0.30 0.304812 3.04812 7 7.84 784 355.614 0.392 0.35 0.355614 3.55614 8 8.96 896 406.416 0.448 0.40 0.406416 4.06416 9 10.08 1008 457.218 0.504 0.45 0.457218 4.57218 10 11.2 1120 508.02 0.560 0.50 0.50802 5.0802 100 112.0 11200 5080.2 5.6 5.0 5.0802 50.802 1000 1120.0 112000 50802.0 56.0 50.0 50.802 508.02

Note: Hundredweight (112 pounds) is commonly used in the United Kingdom and British Territories.

TABLE 10. METRIC QUINTAL CONVERSIONS

Short Tons Long Tons Hundredweigh t Hundredweight Metric (2000) (2240) (100) (112) Quintals Metric Tons Kilograms Pounds (U nited States) (United Kingdom) (United States) (United Kingdom)

1 0.1 100 220.462 0.110231 0.098421 2.20462 1.9684 2 0.2 200 440.924 0.220462 0.196842 4.40924 3.9368 3 0.3 300 661.385 0.330693 0.295263 6.61385 5.9052 4 0.4 400 881.848 0.440924 0.393684 8.81848 7.8736 5 0.5 500 1102.310 0.551155 0.492105 11.02310 9.8420 6 0.6 600 1322.772 0.661386 0.590525 13.22772 11.8104 7 0.7 700 1543.234 0.771617 0.688947 15.43234 13.7788 8 0.8 800 1763.696 0.881848 0.787368 17.63696 15.7472 9 0.9 900 1984.158 0.992079 0.885789 19.84158 17.7156 10 1.0 1000 2204.62 1.10231 0.984210 22.0462 19.6840 100 10.0 10000 22046.2 11.0231 9.8421 220.462 196.84 1000 100.0 100000 220462.0 110.231 98.421 2204.62 1968.4 APPENDIX TABLES 2265

Area Conversions Table 1. Metric to English; English to Metric Table 2. Hectare Conversions to English Units Table 3. Acre Conversions to Metric Units and Other English Units Table 4. Square-Mile Conversions to Metric Units and Other English Units

TABLE 1. AREA CONVERSIONS TABLE 2. HEefARE CONVERSIONS (METRIC/ENGLISH: ENGLISH/METRIC) Square Square Miles Square Square Square Miles Hectares Acres Kilometers (Sections) Hectares Kilometers Meters Acres (Sections) 1 2.47109 0.Q1 0.00386 1 0.01 10000 2.4 7109 0.00386 2 4.94218 0.02 0.00772 100 1 1000000 247.1 0.3861 3 7.41327 0.03 0.01158 0.0001 0.000001 1 0.0002471 0.0000003861 4 9.88436 0.04 0.01544 0.40469 0.0040469 4046.9 1 0.001562 5 12.35545 0.04 0.01930 259 2.59 2590000 640 1 6 14.82654 0.06 0.02316 7 17.29763 0.07 0.02702 8 19.76872 0.08 0.03088 9 22.23981 0.09 0.03474 10 24.7109 0.1 0.03860 100 247.109 1 0.386 1000 2471.09 10 3.86 10000 24710.9 100 38.6 100000 247109 1000 386 1000000 2471090 10000 3860

TABLE 3. ACRE CONVERSIONS TABLE 4. SQUARE MILE (SECTION) CONVERSIONS

Square Square Miles Square Miles Square Acres Hectares Kilometers (Sections) (Sections) Acres Hectares Kilometers

1 0.4047 0.004047 0.001562 1 640 259 2.59 2 0.8094 0.008094 0.003124 2 1280 518 5.18 3 1.2141 0.012141 0.004686 3 1920 777 7.77 4 1.6188 0.016188 0.006248 4 2560 1036 10.36 5 2.0235 0.020235 0.007810 5 3200 1295 12.95 6 2.4282 0.024282 0.009372 6 3840 1554 15.54 7 2.8329 0.028329 0.010934 7 4480 1813 18.13 8 3.2376 0.032376 0.012496 8 5120 2072 20.72 9 3.6423 0.036423 0.014058 9 5760 2331 23.31 10 4.047 0.04047 0.01562 10 6400 2590 25.9 100 40.47 0.4047 0.1562 100 64000 25900 259.0 1000 404.7 4.047 1.562 1000 640000 259000 2590.0 2266 APPENDIX TABLES

Liquid Volume Conversions Table L Metric to English; English to Metric Table 2. Liter Conversions to English Units Table 3. Cubic-Foot Conversions to Metric Units and Other English Units Table 4. U.S.-Gallon Conversions to Metric Units and Other English Units

TABLE l. LIQUID CONVERSIONS (METRlC/ENGLlSH: ENGLISH/METRlC) (Capacite - Capacidad)

Liters Hectoliters United States Imperial United States (litres) (hectolitres) Gallons Gallons Quarts

1 0.01 0.26418 0.21998 1.05672 100 1 26.418 21.99774 105.672 3.78533 0.0378533 1 0.83268 4 4.54596 0.0454596 1.20094 1 4.80376 0.94633 0.0094633 0.25 0.20817 1

TABLE 2. LITER CONVERSIONS

Liters Hectoliters United States Imperial United States (iitres) (hectolitres) Gallons Gallons Quarts

1 0.01 0.26418 0.21998 1.05672 2 0.02 0.52836 0.43996 2.11344 3 0.03 0.79254 0.65994 3.17016 4 0.04 1.05672 0.87992 4.22688 5 0.05 1.3209 1.0999 5.2836 6 0.06 1.58508 1.31988 6.34{)32 7 0.07 1.84926 1.53986 7.39704 8 0.08 2.11344 1.75984 8.45376 9 0.09 2.37762 1.97982 9.51048 10 0.10 2.6418 2.1998 10.5672 100 1.0 26.418 21.998 105.672 1000 10.0 264.18 219.98 1056.72 10000 100 2641.8 2199.8 10567.2 100000 1000 26418.0 21998.0 105672.0 1000000 10000 264180 219980 1056720

TABLE 3. CUBIC FOOT CONVERSIONS

Hectoliters United States Imperial Cubic Feet Cubic Meters (hectolitres) Gallons Gallons

1 0.02832 0.2832 7.481 6.229 2 0.05664 0.5664 14.962 12.458 3 0.08496 0..84% 22.443 18.687 4 0.11328 1.1328 29.924 24.916 5 0.1416 1.416 37.405 31.145 6 0.16992 1.6992 44.886 31.374 7 0.19824 1.9824 52.367 43.603 8 0.22656 2.2656 59.848 49.832 9 0.25488 2.5488 67.329 56.061 10 0.2832 2.832 74.81 62.29 100 2:832 21U2 748.1 622.9 1000 28.32 283.2 7481.0 6229.0 10000 283.2 2832.0 74810 62290 100000 2832 28320 748100 622900 1000000 28320 283200 7481000 6229000 APPENDIX TABLES 2267

TABLE 4. UNITED STATES GALLON CONVERSIONS

United States Hectoliters Imperial Gallons (hectolitres) Cubic Meters Cubic Feet Gallons

1 0.0378533 0.003785 0.1337 0.83268 2 0.0757066 0.00757 0.2674 1.66536 3 0.1135599 0.011355 0.4011 2.49804 4 0.1514132 0.01514 0.5348 3.33072 5 0.1892665 0.018925 0.6685 4.1634 6 0.2271198 0.02271 0.8022 4.99608 7 0.2649731 0.026495 0.9359 5.82876 8 0.3028264 0.03028 1.0696 6.66144 9 0.3406797 0.034065 1.2033 7.49412 10 0.378533 0.03785 1.337 8.3268 100 3.78533 0.3785 13.37 83.268 1000 37.8533 3.785 133.7 832.68 10000 378.533 37.85 1337.0 8326.8 100000 3785.33 378.5 13370 83268 1000000 37853.3 3785 133700 832680

Bulk Volume Conversions Table I. Bushels to Metric Units and Other English Units Table 2. Bushel Conversions for Various Crops and Commodities

TABLE 1. BUSHEL CONVERSIONS (1 Bushel* =60 Pounds)

Hundredweight Hundredweight Short Tons Long Tons (100) (112) (2000) (2240) (United (United (United (United Metric Metric Bushels Pounds Kilograms States) (Kingdom) States) Kingdom) Tons Quintals

1 60 27.2154 0.6 0.536 0.03 0.0268 0.0272 0.272 2 120 54.4308 1.2 1.072 0.06 0.0536 0.0544 0.544 3 180 81.6462 1.8 1.608 0.09 0.0804 0.0816 0.816 4 240 108.8616 2.4 2.144 0.12 0.1072 0.1088 1.088 5 300 136.077 3.0 2.680 0.15 0.134 0.1361 1.361 6 360 163.2924 3.6 3.216 0.18 0.1608 0.1633 1.633 7 420 190.5078 4.2 3.752 0.21 0.1876 0.1905 1.905 8 480 217.7232 4.8 4.288 0.24 0.2144 0.2177 2.177 9 540 244.9386 5.4 4.824 0.27 0.2412 0.2449 2.449 10 600 272.154 6.0 5.36 0.30 0.268 0.272 2.72 100 6000 2721.54 60 53.6 3 2.68 2.72 27.2 100o. 60000 27215.4 600 536 30 26.8 27.2 272 10000 600000 272154 6000 5360 300 268 272 2720

*Numerous commodities, such as wheat, potatoes, rye, soybeans, etc., are considered to have a standard weight of 60 pounds per bushel. Pounds per bushel for numerous other commodities, however, range from a low of around 14 pounds to weights in excess of 70 pounds per bushel. The foregoing conversions pertain only to the 60-pound bushel. 2268 APPENDIX TABLES

TABLE 2. BUSHEL CONVERSIONS (Various Crops)

Crop Bushels Pounds Kilograms Metric Tons Countries where commonly used!

Alfalfa seed I 60 27.2 0.0272 Artichokes (Jerusalem) I 50 22.7 0.0227 Barley 1 48 21.8 0.0218 Canada, United States Barley 1 50 22.7 0.0227 Australia, New Zealand Beans, dry lima 1 56 25.4 0.0254 unshelled lima 1 28-32 12.7-14.5 0.0127-0.0145 Beets, without tops 1 50 22.7 0.0227 Bluegrass seed 1 14-30 6.4-13.6 0.0064-0.0136 Broomcorn seed 1 44-50 20.0-22.7 0.0200-0.0227 Buckwheat 1 48 21.8 0.0218 Carrots 1 50 22.7 0.0227 Castor beans 1 41 18.6 0.0186 Clover seed 1 60 27.2 0.0272 Corn (see Maize) Cottonseed 32 14.5 0.0145 Cowpeas 60 27.2 0.0272 Cucumbers 1 48 21.8 0.0218 Eggplant 1 33 15.0 0.0150 Escarole 1 25 11.3 0.0113 Flaxseed 1 56 25.4 0.0254 Hempseed 1 44 20.0 0.0200 Horseradish roots 35 15.9 0.0159 Kale 18 8.2 0.0082 Kapok seed 35-40 15.9-18.1 0.0159-0.0181 Lentils 1 60 27.2 0.0272 Linseed 1 56 25.4 0.0254 Australia, Canada, United States Maize (corn), shelled 1 56 25.4 0.0254 Australia, Canada, New Zealand, United States husked ear 70 31.8 0.0318 United S ta tes Malt 34 15.4 0.0154 Meadow fescue seed 1 24 10.9 0.0109 Millet 1 48-50 21.8-22.7 0.0218-0.0227 Mustard seed 1 58-60 26.3-27.2 0.0263-0.0272 Onion sets 28-32 12.7-14.5 0.0127-0.0145 Orchardgrass seed 14 6.4 0.0064 Parsnips 50 22.7 0.0227 Peanuts, unshelled: Virginia type 17 7.7 0.0077 Runners, southeastern 21 9.5 0.0095 Spanish 25 11.3 0.0113 Peas, green, unshelled 28-30 12.7-13.6 0.0127-0.0136 dry 60 27.2 0.0272 Pears, California 48 21.8 0.0218 Other 50 22.7 0.0227 Perilla seed 37-40 16.8-18.1 0.0168-0.0181 Popcorn, on ear 70 31.8 0.0318 shelled 56 25.4 0.0254 Poppy seed 46 20.9 0.0209 Potatoes 60 27.2 0.0272 Canada, United States Quinces 48 21.8 0.0218 Rapeseed 50-60 22.7-27.2 0.0227-0.0272 Redtop seed 50-60 22.7-27.2 0.0227-0.0272 Rice paddy 42 19.1 0.0191 Australia Rice paddy 45 20.4 0.0204 United States Rutabagas 56 25.4 0.0254 Rye 56 25.4 0.0254 Canada, New Zealand, United Kingdom, United States Rye 60 27.2 0.0272 Australia Sesame seed 46 20.9 0.0209 Sorgo seed 50 22.7 0.0227 Sorghum grain2 56 25.4 0.0254 APPENDIX TABLES 2269

TABLE 2. BUSHEL CONVERSIONS (cont.)

Crop Bushels Pounds Kilograms Metric Tons Countries where commonly used 1

Soybeans 60 27.2 0.0272 United States Spelt 40 18.1 0.0181 Spinach 18-20 8.2-9.1 0.0082-0.0091 Sudangrass seed 40 18.1 0.0181 Sunflower seed 24-32 10.9-14.5 0.0109-0.0145 Sweetpotatoes3 55 24.9 0.0249 Timothy seed 45 20.4 0.0204 Velvet beans, hulled I 60 27.2 0.0272 Vetch I 60 27.2 0.0272 Walnuts 1 50 22.7 0.0227 Wheat 1 60 27.2 0.0272

1Where no country is mentioned, quantities are generally applicable. 2Includes kaflr, milo, hegari, and sweet sorghum varieties. 3The average figure given for sweetpotatoes when harvested. Much weight is lost in curing or drying and the net weight when sold may be below 55 pounds. Index

Ab~one, 1, 1300,1305,1754 Adenosine diphosphate (ADP), 10,705, AIV process (silage), 1800 Abalone poisoning, 756 832,1098,1176,1479-1480 Akakabi-byo disease, 757 Abattoir, 1 Adenosine triphosphate (ATP), 10, 335, Akakomugi, 2111 Aberrant, 1 452,705,831-832,1098,1176,2059 Akee,11 Abomasum, 179-181, 220-221,1778 Adhesiveness (texture), 1977 Ala, 11 Abscesses (swine), 1981 Adhesives (soil-binding), 1846 Alachlor herbicide, 11-12 Abscission, 1,430 Adipic acid, 4, Appendix 1 Alanine, 25-34, 1400, 1799, Appendix 1 Absolute (flavor), 723 Adjuvant, 10 Alant starch, 101 Absorption, ionizing radiation, 1019 Adnate,IO Alar, 1425 iron, 1015, 1016 Adolescents, 572-573 Alaska pollock, 1718-1719 minerals, 1291 ADP, See Adenosine diphosphate Albacore, 1711-1713,1731, 1753 moisture, 1291 Adrenocorticotropic hormone (ACTH), 963 Albedo (citrus), 415 phosphate, 1418 Adsorption, 970-971, 1948 Alcoholic beverages, 222-225, 829-830, vitamin B12 , 2079 Adulteration, 1192-1193 Alcoholism, 12-13 Abyssopelagic zone, 1734 Adults, 572-573 Alcohols, 223-224, 353, 666, 773, 1097, Acacia gum, 1,477,599,906,1072, Aeration, 666 Appendix 1 Appendix 1 Adventitious bud, 10-11 Alcohols (pesticide), 995-996 Acaricide, 1,981-992. See also specific Adventive, 11 Aldehydes (pesticides), 996 formulations Aeri~ spraying, 1900-1901, 1903 Aldicarb insecticide, 13-14 Acceptability (forage), 1 Aerial surveys, 499-509,1834,1844 Aldohexose, 332 Acephala, 1049 Aerobic bacteria, 127 Aldose, 332 Acephate insecticide, 1 Aerobic lagoons, 1598 Aldosterone, 963 Acet~dehyde, 1, 334, Appendix 1 Aerobic respiration. See Respiration (plant) Aldrin insecticide, 14 Acetanisole, Appendix 1 Aerosol pesticides, 1465-1466 Ale, 222-225 Acetic acid, 1, 50 1799, Appendix 1 Adzuki bean, 159 Aleatico grape, 2143 Acetoin, 335, Appendix 1 Aerosols,469-470, 1465 Aleurone grains, 14 Acetone, 464, Appendix 1 Aflatoxin, 758-759, 811, 2168-2169 Alewife, 1746, 1747, 1749 Acetone peroxides, Appendix 1 A-frame greenhouse, 884 Alfalfa, 14-19,621,623,625,627,648, Acetophenone, Appendix 1 African alfalfa, 15 800,881,914,1037,1074,1333-1334, Acetostearin, 446 African buff~o, 179 1477,2056 Acetosulfam, 1959 African bush pig, 1968, 1970 Alfalfa webworm, 2104 Acetylated monoglycerides, Appendix 1 African goose, 1567 Alfalfa weevil, 16-17,984 Acetylation, 1, 1400, 1774 African locust tree, 11 Alfisols, 8, 1813, 1817 Acetylcholine, 1,407-408 African millet, 1286 A~ae,655,794-795,1012,1614,1764- Acetyl CoA, 452, 1098 African rice, 1671 1765,2059 Acha, 1286 African trypanosomiasis, 2051 A~icide, 19 Achene, 1,776 After-fermenation, 1801, 1884,2154 A~in, 599, Appendix 1 Achroic point, 1910 Agar-agar, 477,599,906, 1755, 1763, A~inic acid, 906, Appendix 1 Acid brown forest soils, 1820 Appendix 1 Alicante grape, 2143 Acidification (silage), 1798 Agarics, 1312-1316 Aligote grape, 2143 Acidifiers, 2-4 Agave cactus, 400 Alimentary toxemia (poultry), 1600 Acidity (soil), 673,1817 Ageing, 378 Alimentary toxic ~eukia, 757 Acid modified starches, 1910 whiskey, 2137-2138 Alkali blanching, 901 Acidophilus milk, 1238 wine, 2155 Alkaline soils, 1817 Acidosis, 1098 Aggregate fruit, 776, 778, 780 Alkalizers, 2-4 Aconitase, 1773 Agrostology, 11 Alkaloids, 319, 739 Acorn squash, 1904 Ahimas, 1753 Alleopathic substance, 19 Acrylonitrile, 26, 1682 Ahr wine district, 2142 Allergins, 739 Actinomycosis, 218 AID,l1 Allethrin insecticide, 19-20, 1625-1626 Active transport (cell), 371 Air-blast processing system, 773, 1185 Alligator apple, 380 Activity coefficient, 4, 970-971,1010 Air classification, 286 Alligator pear, 119-120 Actomysin, 11 77 Air contamination, 746-747 Allophane clay, 1817 Acute tympany, 928 Aircraft spraying and dusting, 1900-1901, Allspice, 20 Acylation, 31 1903 AlluvW soil, 1813, 1820 Adaptation (ecology), 4 Air drainage, 11 Alluvium, 1817 Additives, 4-10, 617,1517-1520,1681- Air-dried meat, 1187 Allyl cyclohexaneproprionate, Appendix 1 1683 Air-layering, 1095, 1106 Allyl hexanoate, Appendix 1 Adenosine, 10 Airsacculitis (poultry), 1602 Allyl isothiocymate, Appendix I

2271 2272 INDEX

Allyxycarb insecticide, 20 Amyl formate, Appendix 1 Antiberiberi factor, 2015 Ahnond,20-24,688, 786,1346-1349 Amyl hexanoate, Appendix 1 Antibinding agent, 6 Ahnond liqueur, 1099 Amylopectin, 1909 Antibiotics, 6, 44-45, 47-52, 50,127, Ahnond oil, Appendix 1 Amylose, 1910 215-216,617,1759 Alphalarnylases, 1910 Amyl valerate, Appendix 1 Anticaking agents, 45-47 Alpha-tocopherol, 2084 Amyris, 35, Appendix 1 Antifoaming agents, 555-556 Alpine meadow soils, 1813 Anabolism, 35 Antihemmorhagic vitamin, 2086 Alsace wine region, 2141 Anaerobic metabolism, 35, 335 Antimicrobial agents, 6, 47-52,291,2169 Alsike clover, 44, 1074 Analog foods, 1164, 1878 Antimony poisoning, 762 Alternation of generations, 24 Anaphase, 369 Antioxidants, 52-57, 701,1518 Alternia spp. diseases, 786 Analysis. See Instruments (testing) Antirachitic vitamin, 2082 Althea, 24 Anbaugebiet (wine region), 2148 Antiseptic, 57 Alumina, 472 Anchoveta, 1710, 1711,1716 Antisterility vitamin, 2084 Aluminum ammonium sulfate 4, Anchovy, 1709, 1710, 1711,1712, Antisticking agents, 1104 Appendix 1 1715-1716, 1752 Ant-lion, 243 Aluminum oxide, 671 Ancona breed, 1562 Aoudad, 832, 1778 Aluminum potassium sulfate, 700, Ando soils, 1813 Apatite minerals, 671 Appendix I Anemia (nutritional),1016-1017 Aperitif,57 Aluminum sodium sulfate, 700, Appendix 1 Anemia (poultry), 734 Aphanomyces root rot, 813 Aluminum sulfate, 700, Appendix I Anemotaxis, 35-36 Aphid,58-59,982, 1324, 1448,2053,2128 Alyceclover,911 Anestrus, 36 Aphidan insecticide, 59 Amaryllis, 822 Anethole, Appendix 1 Aphid-lion, 243 Amatoxins, 757 Angelica root oil, Appendix I Aphis, 59 Ambrette, 24 Angiosperms, 36 Apical growth, 59 Ambrette seed oil, Appendix 1 Angiostrongyliasis, 760 Apiculture, 951-962 Amebic dysentery (amebiasis), 759 Angora goat, 834-835 Apigenidin, 1483 Amelioration, 2151 Angostura, 36 Apocarotenal, 340 Ament, 354 Angoumois grain moth, 842-843 Apoenzyme, 59, 452 Amerello group (cherry), 384 Angular leaf spot, 132,530 Apoferritin, lOIS American bison, 179 Angus cattle, 191-192 Apoidea, 953 American cheese, 25, 1223, 1243 Anhydrous ammonia, 669 Appalachia, 1064 American Class poultry, 1562 Anilazine fungicide, 36 Appalachian mountain pasture region, American crayfish, 518 Animal fats and oils, 568 917 American cress, 498 Animal mites, 1295-1297 Appalachian watershed, 1835 American dog tick, 2019 Animal pollination, ISIS Apparent metabolizable energy, 621 American eel, 1746, 1749 Animal unit, 37 Appellation Controlle, 2150 American Landrace swine, 1976 Animal unit-month, 37 Appert preserving concept, 2006-2007 American lobster, 514 Anionic surfactants, 1948 Appetite (cattle), 922 American merino sheep, 1786 Anisakiasis, 759 Apple, 59-82,776,778,800,802, 1069 American olive, 1372 Anise, 37, 1099-1100 bacterial diseases of, 129-130 American oyster, 1300, 1304 Anise oil, Appendix I black rot of, 788 American persimmon, 1460 Anisette, 1099 rust diseases of, 79, 789, 802 American Poultry Association, 1562 Anisole, Appendix 1 scab diseases of, 789, 802 American quahog, 1299, 1302 Anisotropic membrane, 2056 Apple brandy, 74 American scallop, 1299, 1303 Anisyl acetate, Appendix I Apple bud moth, 80 American shad, 1725 Anisyl alcohol, Appendix I Apple butter, 73 American walnut, 2088, 2096 Anjou pear, 1437 Apple cider, 74 American winter flounder, 1721 Annatto colors, 37-38, 339-340 Apple cider vinegar, 2064 Amination, 2166 Annona, 38-40 Apple curculio, 536 Amines (pesticides), 996 Annual,40 Apple flea-beetle, 727 Amino acid, 25-34,417,624-626,669, Annual ridges system (planting), 2021 Apple fruitworm, 783 703-705,824-827,1288-1289,1676, Anoa, 179 Apple jelly, 70 1943. (See also Protein; and various Ant, 40-41, 982 Apple juice, 73-74 commodities for amino acid content.) Antarctic krill, 519 Apple leafhopper, 1071 Amino acid balance, 927 Antelope, 552-554 Apple leafroller, 1071 Amino acid metabolism, 32-34 Anther, 729, 1082, 1514 Apple leaf skeletonizer, 82 Aminocarb insecticide, 34 Anthesis,41 Apple maggot, 1110 Amitraz acaricide-insecticide, 34 Anthocyanins, 41-44, 1379, 1483-1484 Apple nectar, 73-74 Ammonia, 33-34,668, 1799 Anthoxanthins, 41-43, 1483 Apple pomace, 1451 Ammonium alginate, Appendix 1 Anthracnose, 485,786 Apple redbug, 82 Ammonium bicarbonate, 4,35, Appendix 1 of apricot, 86 Applesauce, 72-73 Ammonium carbonate, 4, 35, Appendix 1 of bean, 172, 175,803 Apple wine, 74 Ammonium chloride, Appendix 1 of blackberry, 803 Apricot, 82-91, 780 Ammonium hydroxide, 4, Appendix 1 of citrus fruits, 425-426 Apricot liqueur, 1099 Ammonium nitrate, 669-670 of cucumber, 529 Apricot nectar, 87-88 Ammonium phosphate, 4, 671, Appendix 1 of grape, 810, 852 Aquaculture, 91-98, 780 Ammonium saccharin, Appendix 1 of pepper, 814 Aquavit, 1099 Ammonium sulfate, 668, 670, Appendix 1 of raspberry, 815,1652 Arabic coffee, 456 Ammonium sulfate-nitrate, 670 of strawberry, 1929 Arabic gum, 1072 Amontillado sherry, 1796 of tomato, 2043 Arabinose, 332 Amyl acetate, Appendix 1 of walnut, 2097 Arable and permanent crop land, 1057 Amylases, 353,606-607 Anthrax, 219, 966,1792 Arabo-Caspian steppes, 1819 Amyl butyrate, Appendix 1 Antiallatotropins, 1006-1007 Arachidic acid, 1363 £.Amylcinnamaldehyde, Appendix I Antianemia factor, 734 Arachnida, 98-99 INDEX 2273

Aramongrape,2143 Atherosclerosis, 691,1098 Back cross, cattle 189 Arboricide, 99 A tlantic alfalfa, 15 plants, 1495 Argalis, 1778 Atlantic and Gulf Coast forest and crop Bacon, 1165, 1171, 1968,2085 Argenteuil asparagus, 112-113 region, 1061 Bacon-type hog, 1971 Argentinian wines, 2141 A tlantic cod, 1717 Bacteria (nitrogen-fixing). See Nitrogen Arginine, 25-34,625, Appendix 1 Atlantic heaths, 1811 fixation Arid regions. See Introductory Atlantic herring, 1948, 1949 Bacterial black spot, 1638 Aridisols, 8, 10, 1812 Atlantic mackerel, 1725 Bacterial blight, 130-132, 134-136, 175, Arizona Hinshawii, 738 Atlantic Ocean fisheries, 1709-1711, 1714 803,1420 Arizona sweet orange, 1380 Atlantic salmon, 1727-1728, 1745, 1748 Bacterial canker, 135, 1430-1431 Arizona walnut, 2089 Atmosphere (controlled), 480-481 Bacterial crown gall, 129 Armagnac, 281 Atmosphere (Earth), 1825-1827 Bacterial diseases, animal, 738, 746-754 Armillaria root rot, 806 Atmospheric cooker-cooler. See Thermal crop, 128-137 Army cutworm, 538 (Heat) Preserving Bacterial genetics, 127 Armyworm, 99-100, 984, 985 Atomization, 1893-1894 Bacterial insecticides and fungicides, 44-45, Aromatic carboxylic acid herbicides, 938 ATP. See Adenosine triphosphate 613,785-793,1000-1001,1005,1008 Aromatic seeds, 1885 Aujesky's disease, 1982 Bacterial plant pathogens, 126-128 Arrack, 1099 Aureomycin, 215 Bacterial pneumonia (cattle), 218 Arrobas, Appendix 3, Table 2 Aurochs, 187 Bacterial pustule, 128, 1867 Arrowleaf clover, 442 Aurore grape, 2143 Bacterial spot, 134-135,485,2042 Arroyo, 1835 Australian nut, 1107 Bacterial Wilt, 130, 133, 135,550,2043 Arsenic-base fungicide, 100 Australian spinach, 1888 Bactericide, 44, 137,785-793 Arsenic poisoning, 1003 AUstralorp chicken, 1563-1564 Bacteriological control, 1224-1227, 1235, Artemisia, 100 Austrian winter pea, 652.1415-1416 1245 Arteodoctyla, 832 Automatic sprinkler systems, 1033 Bacteriophages, 1248 Artesian basins, 1830 Auxins, 1498 Bacticin bactericide, 137 Arthropoda, 101 Aves, 1546-1548 Baden wine district, 2142 Artichoke, 101-103,829 Avian diphtheria, 1601 Bagasse, 688 Artichoke stem maggot, 1110 Avian monocytosis, 1601 Bagworm, 137,985 Artificial drying (feed), 617 Avian pneumoencephalitis, 1603 Bahiagrass, 864 Artificial flavors, 321, 708-717 Avian pox, 1601 Bajra, 1286 Artificial foods. See Food analogs Avicide, 254 Baked goods, 48-50,282-295,1474, Artificial insemination (cattle), 103-107 Avidin, 253 1961-1962 Artificial pollination, 1494 Avocado, 119-124,481, 778 Bakers' cheese, 137-138, 1240 Artificial reefs, 1741-1742 Avocado leaf roller, 1071 Bakers' yeast, 287 Artificial sweeteners. See Sweeteners 'Away-from-home'market, 124 Baking oils and shortenings, 1360 Aryloxyalkylcarboxylic acid herbicides, 938 Awl nematode, 1333 Baking operations, 293 Asafetida, 107 Awn, 146 Baking powder. See Leavening agents Asari poisoning, 756 Axerophthol,2075 Baking soda. See Sodium carbonate Ascent of sap, 107-108 Axil, 124 Balanced feed, 617 Asci, 795 Axillary, 124 Baleen whale, 511 Ascites (poultry), 1600 Axillary bud, 124 Baling systems, 932-934 Ascochyta diseases, 813, 1420 Axiprotryne herbicide, 125 Ball clover, 442 Ascomycetes, 52-56, 795-796, 2162 Axis, 124, 728 Balling scale, 2151 Ascorbic acid, 52-56,108-111,492,572, Aylesbury duck, 1569-1570 Balm lemon, 138 646-647,649,1189,2034,2085, Ayrshire cattle, 204-205 Balsam Peru oil, 1073, Appendix 1 Appendix 1 Azinphos-methyl acaricide-insecticide, Bambara groundnut, 888 Ascorbyl palmitate, 53, Appendix 1 124-125 Banana, 138-145,778,802,1334 Aseptic processing, 2007,2009-2013, Azodicarbonamide, Appendix 1 Bancroft's rule,S 98 2040 Azo dyes, 473 Band fertilizer application, 115, 356, 676 Asexual reproduction, 795 Band seeding, 145 Ashanti pepper, 1453 Babassu oil, 126,593, 1359 Bang's disease, 1982 Ash content. See food composition tables Babcock butterfat test, 1226 Bantam Class poultry, 1562 in entries on various commodities Babirusa, 1968 Banteng, 179 Ash content (crops), 667 Baby butter and lima beans, 159-160 Banyuls, 145 Asiago cheese, 111-112, 1240, 1268 Baby foods, apple, 78 Barbados cherry, 145 Asian rice, 1668, 1670-1671 bean, 171 Barban herbicide, 145 Asiatic Class poultry, 1562 carrot, 344 Barbary sheep, 1778 Asparagine, 114, Appendix 1 pea, 1414 Barbera grape, 2143 Asparagus, 112-118, 705 soybean, 1879 Barberry, 145-146 Asparagus bean, 159 spinach, 1890 Bar clam, 1302 Asparagus beetle, 116-117 squash, 1908 Bard vetch, 2063 Asparagus rust, 117 sweet corn, 1954 Bark, 146, 1460, 1912 Aspartame, 1959-1960, Appendix 1 sweet potato, 1965 Bark beetle, 146 Aspartic acid, 25-34, Appendix 1 Baby garden pea, 1412 Barley, 146-157, 223,621,623,625,627, Aspergillus, 607,796,1178,2168 Baby pigs (losses), 1982-1983 647-648,688,802-803,829,869,881, Aspirating, 617 Bacillary dysentary, 753 1845 Assasin bug, 243 Bacillary white diarrhea (poultry), Barley malt, 1140 Assays. See Instruments (testing) 1603-1604 Barnacle scale, 1704 Association collids, 469 Bacillus cerus gastroenteritis, 742-753 Barolo, 157 Aster yellows, 347, 2068, 2070 Bacillus licheneformis, 607 Barracks system, 926 Astringency, 778 Bacillus subtilis, 607 Barred Plymouth Rock chicken, 1561, Astronaut foods, 1022 Bacillus Thuringiensis-Berliner insecticide, 1564 Ataxia, 629 126 Barrier (wind), 1840-1845 2274 INDEX

Barriers and traps (insect), 1005-1006 Benefin herbicide, 245 Biosynthesis, 32-34, 1216-1217, 2083. Barrow, 1968 Bengal bean, 1412 See also various vitamins Bartlett pear, 1437 Benomyl fungicide, 246 Biotin, 252-253, 337,453,644-645,1942, Barzona cattle, 197-198 Bentgrass, 866,914 Appendix 2, Table 2 Basal rot, 788 Benthic environment, 1735 Biotoxins, 1736 Basalt, 1833 Benzaldehyde, Appendix 1 Biphenyl fungicide, 253, 782-783 Basidomycetes, 795-799 Benzene, 998 Birch forests, 1811 Basil, 157 Benzoic acid, Appendix 1 Birch tar oil, Appendix 1 Basil oil, Appendix 1 Benzomate acaricide, 246 Bird repellent, 253-254 Basin flooding, 1028 Benzophenone, Appendix 1 Birds (edible), 1545-1548 Basket-type wine press, 2150 Benzopyllum, 1483 Bird seed, 1643 Bas~157-l58,1713,1746,1747 Benzoquinones, 1012 Bird's eye rot, 852 Bassa insecticide, 158 Benzoyl peroxide (superoxide), Appendix 1 Bird's foot clover, 442 Batatas, 1963 Benzoylprop ethyl herbicide, 246 Birdsfoot millet, 1286 Batavia cassia, 409 Benzyl acetate, Appendix 1 Birdsfoot trefoil, 911 Batching (ice cream), 1274 Benzyl alcohol, Appendix 1 Birth control pill, 573 Batch pasteurizer, 1227 Benzyl benzoate, Appendix 1 Biscuit mixes, 291 Bathypelagic zone, 1734 Benzyl butyrate, Appendix 1 Bison, 179 Bay leaves, 158 Benzyl cinnamate, Appendix 1 Bisulfites. See Sulfiting Bay oil, Appendix 1 Benzyl phenylacetate, Appendix 1 Bitter almond oil, 24 B complex vitamins, 158,640,644 Benzyl proprionate, Appendix 1 Bitterness, 417 BDI butterfat test, 1226 Benzyl salicylate, Appendix 1 Bitter rot, 78-79, 485, 788, 800, 810, Beach clam, 1302 Bereich (wine district), 2148 816, 853 Bean, 158-178,647,649,829, 1021-1022, Bergamot oil, Appendix 1 Bitters, 36 1037,1074,1901,2068 Bergamot orange, 1380 Bittersweet vine, 1406 Bean diseases, bacterial, l30-l31 Beriberi, 2015 Bitter vetch, 2063 fungal,803 Berkshire swine, 1973-1974 Bivalves,1298-l305 Bean mosaic disease, 2068 Bermudagrass, 621, 647,866,937 Bixin, 37 Bean rust, 175 Bermuda onion, 1375 Black bean, 159 Bean thrip, 2017 Berna lemon, 1075 Blackberry and dewberry, 247, 254-260, Bearded mussel, 1303 Berry, 247-249,775-776,1917-1930 777,803 Bear huckleberry, 970 Berseem clover, 442 Black clam, l302 Bearss lemon, 1075 Beta amyloses, 1910 Black Congous tea, 1992 Beaujolais, 178 Betacyanins and betaxanthins, 249 Black Corinth grape, 846 Beaver meat, 1630 Betalaines, 249-250,646 Black cutworm, 538 Bed material load (stream), 1836 Beverages (non-alcoholic), 454-465, Black diseases (sheep), 1794 Bee (bumble). See Bumblebee 829-830, 1474, 1806-1809 Blackeye pea, 1412 Beech forests, 1811 BHA (butylated hydroxyanisole), 53-55, Blackfaced highland sheep, 1786, 1790 Bee (honey), 584, 950-960, 1514 1518 Black fly, 268 Beef, 178-222,481,705,774,1160-1164, BHT (butylated hydroxy toluene), 53-55, Black fonio, 1286 1171,1173 1518 Blackhead disease (poultry), 1600 Beef and dairy cattle, 178-222,924-925. Bharal, 832, 1778 Black heart disease, 893 See also Feedstuffs Biennial, 250-251 Blacklands watershed, 1835 Beef cattle feeds, 616. See also Feedstuffs Bifenox herbicide, 251 Blackleg diseases (cattle), 219 Beef cows, 185 Bifurcation ratio, 1835 Blackleg diseases (plant), 786, 806 Beefmaster cattle, 198 Bigflower clover, 442 Black loose smut, 811, l356 Beef production cycle, 207-209 Big vein diseases, 1091 Black mold (onion), l377 Beehive, 957-959 Bilberry, 969 Black mustard, l325 Beekeeping, 950-960 Bilirnbi, 330 Black parlatoria scale, 1704 Beer and other malt beverages, 48, 222-225 Billfish, 1713 Black pecan aphid, 1448 Beer drinkers' cardiomyopathy, 762 Billion dollar grass, 1286 Black pepper, 1453-1454 Beerenauslese, 225 Binapacryl acaricide-fungicide, 251 Black rot, 78-79, l31, 347,426,485,894 Beer yeast, 223 Binders, fillers, and plasticizers, 251-252, Black scale, 1704 Beespace,957 660 Black slate turkey, 1566 Beeswax, 957, Appendix 1 Binding properties (meat), 1165 Black spot, 786 Beet, 225-241, 804 Bingham plastic, 2002-2003 Black stem rot, 78-79, 788, 802, 806, 1966 Beet aphis, 58 Bing variety cherry, 383 Blackstrap molasses, 1691, 1941 Beet armyworm, 100 Binning, 2156 Black tea, 1992 Beetles, 241-241,581-585,840-843,982, Bioassay (vitamins). See specific vitamins Black tongue, 644 1045,1047,1056,1539,2162 Bioavailability, 110,310,1617,1662,2016 Black walnut, l346-1349, 2088, 2096 Beet pulp, 621,1451 vitamin A, 2076-2077 Black wart, 814 Beet sugar, 227 vitamin B6 , 2078 Blade (leaf), 1069-1070 Beet webworm, 239, 2104 vitamin D, 2083 Blade tenderization, 1181 Beggarweed,912 Biocatalyst, 2163 Blanching, 101,261,357,901-902,1880, Belching process (cow), 925 Biochemical genetics, 826-827 2008 Belgium endive, 395-397 Biochemical pest control, 1005-1008 Blanc-Fume grape, 2143 Belldi orange, 412-414, 1380 Biological cycle, beef, 207-209 Blanco orange, 1379 Belladonna orange, 1380 poultry, 1562 Blast disease, 426, 786, 1678 Bell pepper, 1453-1454 Biological insect controls, 17, 18, 377, Blast freezing, 773, 775 Beltsville small white turkey, 1566 452 Blasticidin fungicide, 45 Beluga, 1930 Biological oxygen demand. See BOD Bleaching, 390, 2126-2127 Benazolin herbicide, 242 Biological value (protein), 1617 Blended cheese, 1240 Benedictine, 1099 Biondo orange, l379-l380 Blended whiskey, 2131, 2137-2138 Beneficial insects, 242-245 Biosterol, 2075 Blending, 463-464, 617 INDEX 2275

Blenheim variety, 85 Borecole,1049 Broad bean, 159, 174 Bleu cheese, 261 Borer, 272-275, 982, 2044 Broad-breasted bronze turkey, 1566 Bl~htfungus, 79,366,394,426,485, 786, Bornia,275 Broadcast fertilizer application, 115, 346, 894, 1539, 1890, 1929 Bornyl acetate, Appendix 1 675 Blind staggers syndrome, 655 Boron, 274-275, 346, 356,674 Broadcast planting, 1502 Blister beetle, 239, 261 Bosc pear, 1437 Broadleaved huckleberry, 970 Bloat, 261, 928, 1792 Boston butt, 1968 Broad-leaved tree forests, 1811 Blocking (feed), 617 Boston pea bean, 159 Broad-spectrum herbicide, 936 Blood, 323-324,403-405, 1015-1016, Botanical and biological terms, 275-278 Broccoli, 298-301,806-808 1478 Botanical pesticides, 44-45, 613,785-793, Brody feed formula, 624 Blood cholesterol, 689-690 1000-1001,1005-1008,1625-1626 Broilers. See PouHry Bloodmeal, 654, 1201 Botany, 278-279, 1665, 1693,1766-1767, Broken back syndrome (small game), 1634 Blood orange, 1379 1849-1850,1931-1932. (See also Broken flowers disease, 2067 Blood processing, 1162 various crops and commodities) Bromegrass, 868-869 Bloodsucking louse, 1103 Botec fungicide, 279 Bromelain, 605 Bloody scours, 1982 Bot fly, 2790280, 1792 Brominated vegetable oil, Appendix 1 Bloom (chocolate), 478 Botrytis cinera, 2140, 2155 Bromophos insecticide, 301 Blossom, 728-730 Bottle feeding, 572 Bromopropylate acaricide, 301-302 Blossom end-rot, 788, 1457,2043 Bottom fermentation yeasts, 223 Bromoxynil herbicide, 302 Blossom thrip, 2018 Bottom note (flavor), 717 Bronchitis (poultry), 1602 Blotch, 485, 787 Bottom rot, 788 Bronze birch border, 272 Blower sprayers, 1900 Botulism, 749-751,1191 Bronzed cutworm, 538 Blow fly, 262,1792 Bouchet grape, 2143 Bronze variety turkey, 1566 Blueberry, 42, 247, 262-269, 821, 829 Bound water, 656 Brood-cow herd, 209 Blueberry maggot, 267 Bouquet, 2155 Brooding (chicks), 1580-1582 Blueberry mud mite, 267 Bourbon red turkey, 1566 Brook trout, 2051 Blue butterfly, 310 Bourbon whiskey, 2133-2134 Broomcorn, 1841, 1849 Blue cheese, 269,1223,1240,1245,1268 Bourouhaine orange, 1380 Broomcorn millet, 1286 Blue comb disease (turkey), 1601 Bouschet grape, 2143 Brown forest soils, 1813-1814, 1820 Blue crab, 513-514 Bovine mastitis, 219-220, 1251 Browning (enzymatic), 31, 957 Blue dyes, 471-473 Bovine rennet, 1246 Brown juice extractor, 421-422 Bluefin tuna, 1731, 1748, 1749, 1753 Bovines, 178-181 Brown leaf (rice), 1678 Bluefish, 1711, 1713, 1746, 1747, 1749 Boysenberry, 255 Brown Mediterranean soils, 1814, 1820 Bluegrass, 867, 914 Braccheto grape, 2143 Brown mite, 1293 Blue Lake variety, 162 Brachyblast, 280 Brown podzolic soils, 1814 Blue mussel, 1203 Bracket fungi, 797 Brown rice, 1663 Bluestems,867-868 Brackish water, 92, 95,1035,1829 Brown rot, 86, 389-390,426,485,788, Blue tongue disease, 1793 Bract, 280, 728 796,800,818-819 Boal grape, 2143 Bradford cattle, 198 Brown soils, 1814 Boar, 1968-1980 Brahma breed (chicken), 1563 Brown spot, 787 Boar p~, 1968 Brahman cattle, 198-199 Brown sugar, 1958 Bock beer, 223 Brambleberry, 254 Brown Swiss cattle, 203-204 BOD (biological oxygen demand), 269, Bran, 621, 623,625,627, 1138 Brown-tail moth, 302 1953 Bran 'bugs,' 840 Browntop millet, 1286 Bodying and bulking agents, 269-271 Brandy, 280-281 Browsing, 922 Body temperature, cattle, 215 Brangus cattle, 199-200 Brucellosis, 218-219, 1792, 1981-1982 poultry, 1579 Brassica, 281, 1049, 1052, 1334, Bruckner cycle, 435 Bog (cranberry), 494-496 2052-2054 Brunizems, 1814, 1820 Bog soils, 1813 Brazil nut, 281-282, 776, 1346-1349 Brussels sprouts, 302-304, 806-808 Boise de Rose oil, Appendix 1 Bread and bakery products, 282-295, Bubble, 733-734 Bo1do,271 1022,2003 Bubbler system, 1034 Boll weevil, 984 Breadfruit, 295-296 Buchu, 304 Boll worm, 985 Breaking and break flours, 2126 Buckeye, 305 Bologi,271-272 Break (mushroom), 1314 Buckwheat, 305 Bolting, 272, 359 Breast feeding, 572, 1217 Bud, 305-306, 1425-1426 Bombardier beetle, 272 Breeding (plant). See Plant breeding Bud moth, 306, 984 Bombay-duck, 1710, 1713 Breeds and breeding (cattle), 187-207, Bud nematode, 1333 Bonarda grape, 2143 824-825,1786,1790-1791 Bud worm, 985 Bonavist bean, 159 pouHry, 1562, 1564, 1568 Buffalo, 179, 205-207, 1168 Bone fertilizer, 670 swine, 1976-1980 Buffalo alfalfa, 15 Bone growth and maintenance, 109, Brewers' grains, 647-649 Buffalograss, 869 323-324,731,1015,1479 Brewers' maH, 223, 1141 Buffalo milk, 1209, 1212-1213, 1218 Bone meal, 323,623,625,627,648,652 Brewers' yeast, 223 Buffencarb insecticide, 306 Bongo, 179 Brewing, 223-225 Buffer, 2-4 Bongrek poisoning, 738 Brick cheese, 296-297, 1223, 1240, Buff goose, 1568 Bonita, 704-705,1713,1746,1747,1753 1244, 1268 Bug, 306-307,982 Boot stage, 272 Brick tea, 1993 Bulb (plant), 307 Boqueitier orange, 1380 Brie cheese, 297-298, 1240 Bulbil,307 Borage, 272 Brine fly, 298 Bulb nematode, 1333 Bordeaux mixture fungicide, 272 Brine refr~era tion system, 1758 Bulb rot (onion), 1377 Bordeaux wines, 433,2141 Brining process, 389-390,526-528 Bulgarian buttermilk, 1238 Border Leicester sheep, 1790 British breeds (cattle), 191-197 Bulgur, 1612,2124 Border-strip flooding, 1028 Brix,430 Bulking agents, 269-271. See also Fillers Boreal forests, 1811 Brix-acid ratio, 430 Bull, 103-107, 185,212 2276 INDEX

Bullheads, 98 Calcareous materials, 1817 Candlenut, 328-329 Bullnose pepper, 1453 Calciferol, 642, 2082 Candling (egg), 1592 Bullock, 212 Calcification, 324, 1817 Candy, 475-480 Bullocksheart, 39 Calcisols, 1814 Cane blight, 1652 Bullrush millet, 1286 Calcium, 323-325, 572, 626-628, 673, Cane gall, 1653 Bumblebee, 307 1291, Appendix 2, Table 1 Cane molasses, 1941 Bunching-type lettuce, 1084 Calcium acetate, 50, 1774, Appendix 1 Cane sugar. See Sugarcane; Sweeteners Bundle, 307-308 Calcium alginate, 599, 906, Appendix 1 Canine black tongue, 1340 Bunker silo, 1801 Calcium ammonium nitrate, 670 Canker, 89,427 Bunt, 787, 818,2085 Calcium arsenate insecticide, 325-326 Canker worm, 329 Burbank potato, 1528 Calcium ascorbate, 53, Appendix 1 Canned products, 424-425,1191,2006- Bur clover, 1074 Calcium bisulfite, 390 2012 Burgundy wines, 308,2141 Calcium bromate, Appendix 1 milk, 1215, 1222 Bur ragweed, 937 Calcium carbonate, 45, 700, Appendix 1 mushrooms, 1315-1316 Burrowing nematode, 144, 1333 Calcium chloride, 447, 700, 773, 1774 seafood,1761-1762 Bush bean, 159 Calcium citrate, 700, 1774, Appendix 1 See also other specific commodities Bush buck, 179 Calcium cyanamide, 668 Cannibalism (chickens), 1583 Busto, 2150 Calcium cyanide, 1463 Canning (home), 750 Butadiene-styrene rubber, 1154, Ap- Calcium disodium EDTA, 1774, Appendix 1 Cantaloupe. See Muskmelon pendix 1 Calcium gluconate, 110,700, 1774, Canthaxanthin, 340 Butanol. See Butyl alcohol Appendix 1 Cape buffalo, 179 2-Butanone, Appendix 1 Calcium glycerophosphate, Appendix I Capelin, 1709, 1712, 1715, 1716-1717 Butter, 49, 479, 568,1215,1222,1224, Calcium hydroxide, 700, Appendix 1 Cape orange, 1100 1231-1234 Calcium hypochlorite, 552 Cape spiny crab, 518 Butter bean, 159 Calcium iodate, Appendix 1 Capric acid, 1361 Butter cheese, 309 Calcium lactate, Appendix 1 Caprification, 693 Butter clam, 1302 Calcium lactobionate, 700, Appendix 1 Caprine,832 Buttercup squash, 1904 Calcium nitrate, 670 Caproic acid, 1361 Butterfat, 593, 833, 1226, 1359 Calcium oxide, 433, 673, Appendix 1 Caprylic acid, 1361 Butterfly, 309-310,1079 Calcium pantothenate, Appendix 1 Capsule, 776 Butterhead lettuce, 1083-1084 Calcium peroxide, Appendix 1 Captafol fungicide, 329 Buttermilk, 310,1210,1216,1222,1232- Calcium phosphates, 45,700, 1774, Captan fungicide, 330 1233,1236,1255,1276 Appendix 1 Carambola, 330 Buttermilk cheese, 310 Calcium polysulfide, 1944 Caramel color, 333-334, 1137, Appendix 1 Butternut, 2089 Calcium propionate, Appendix 1 Caramels, 476-478 Butternut squash, 1904 Calcium pyrophosphate, Appendix 1 Caraway, 11 00 Butteroil, 1223, 1245 Calcium saccharin, Appendix 1 Caraway oil, Appendix 1 Butterscotch, 478-479 Calcium silicate, 45, Appendix 1 Carbamate pesticides, 1001 Butts (wine), 1796 Calcium stearate, 45,1178, Appendix 1 Carbamic acid derivative herbicides, 938- Butyl acetate, Appendix 1 Calcium stearoyl-2-lactylate, 287-288, 733, 939 Butyl alcohol, Appendix 1 Appendix 1 Carbaryl insecticide, 330-331 Butylated hydroxyanisole. See BHA Calcium sulfate, 700, 1943, Appendix 1 Carbendazim fungicide, 331 Butylated hydroxymethyl phenol, Calderon, 1380 Carbofuran insecticide, 331 Appendix 1 Calf rennet, 1246 Carbohydrase, 606 Butylated hydroxy toluene. See BHT Calf scours, 21 7 Carbohydrate reserve (fruits), 777-779 Butyl butyrate, Appendix 1 Caliche, 1817 Carbohydrates, 331-338, 351-354,415- Butyl butyryllactate, Appendix 1 Calico black bug, 909 416,562-575,1450,1655-1656 Butylene glycol, Appendix 1 California common 49 alfalfa, 15-16 Carbon (activated), 433, 551, Appendix 1 Butylhydroquinone, Appendix 1 California subtropical crop region, 1060 Carbonated beverages. See Soft drinks Butyraldehyde, Appendix 1 California tree bean, 159 Carbonate region hydrology, 1831-1832 Butyric acid, 1799 California walnut, 2089 Carbonation, 1808-1809 Butyric fermentation, 666, 1799 California Water Plan, 1027 Carbon bisulfide, 784, 841,1463 BV, 310, 1617 California wines, 2141 Carbon dioxide (plant). See Photosynthesis Byproducts (meat), 1199-1201 Calimyrna fig, 694 Carbon dioxide (process), 378,480-481, Caliverde alfalfa, 16 773-774,1185,1598,1799,1807- Cabbage, 42, 281, 311-316, 806-808, 1007 Callus, 326 1808,2164 Cabbage aphis, 59 Calmar lettuce, 1083 Carbonic acid, 1807-1808 Cabbage bacterial blight, 131 Calorie consumption, 562-575. See also Carbonic acid derivative pesticides, 996 Cabbage butterfly, 309 Dietary needs Carbon tetrachloride, 784, 841, 1463 Cabbage looper, 983 Calvados, 281 Carbonyl groups, 52 Cabbage root maggot, 983,1110 Calves, 209-211 Carboxin fungicide, 338-339 Cabbage worm, 985 Calyx, 776 Carboxylation-

Carignane grape, 2143 Celery seed oil, Appendix 1 Chenin-Blanc grape, 2144 Caries (dental), 323,571,731 Celiac, 2112-2113 Cherimoya, 39-40, 380 Carmine red, 448, Appendix 1 Cell (biology), 367-372 Chernozems, 1814, 1820 Carnauba wax, Appendix 1 Cell division, 368 Cherry, 481, 778, 780, 819, 829, 1100, Carob bean, 159, 321 Cellulase, 605 1334 Carolina grasshopper, 881 Cellulose, 334,688,1517,2056 Cherry fruit fly, 781 Carolinianum clover, 442 Cellulose acetate membrane, 1656 Cherry fruitworm, 783 Carotene, 19,339-340,345,472, 1483, Cellulose (microcrystalline), 45,270,578, Cherry liqueur (Cherry Herring), 1099 Appendix 1 Appendix 1 Cherry pepper, 1455 Carotenia,761 Cementation (soil), 1817 Cherry scale, 1704 Carotynoids, 339-340, 345,472,1483, Center-pivot sprinkler, 676 Chervil, 392-393 2075-2076, Appendix 1 Centipede, 982 Cheshire cheese, 393 Cartilage. See Muscle Centipedegrass,870 Chester white swine, 1974 Carp, 94, 1747,1749,1752 Central feed grains and livestock region, Chestnut, 393-395,806,1346-1347 Carpathian walnut, 2088 1061 Chestnut blight, 394, 796 Carpel, 729, 2057 Central Great Plaines winter wheat and Chestnut soils, 1814, 1820 Carpetgrass,869-870 range region, 1061 Cheviot sheep, 1786, 1789 Carrageenan, 447, 599,906, Appendix 1 Central States pasture and rangeland region, Chevon, 835 Carrier, 618 917-918 Chewiness, 1154, 1997 Carrot, 340-349, 804, 1334, 1685, 2068 Centrifugal sugar, 1940 Chewing gum, 479,1154-1155 Carrot bacterial blight, 131 Centrifugal-wheel atomizer, 1894 Chewing process (mechanics), 1997 Car tap insecticide, 349 Centrifuging, 373-374, 701, 1226-1227, Chianina cattle, 193 Cartridge filter, 698 1488 Chianti, 395 Carvacrol, Appendix 1 Cepa grape, 2143 Chick antidermatitis factor, 1400 Carvone, Appendix 1 Cephalopods, 1306-1307 Chickasaw lima bean, 159 Caryophyllene, Appendix 1 Cercospora leaf spot, 347, 787, 814 Chick brooding, 1580-1582 Caryopsis, 776 Cereals and grains, 10,374-377,804- Chick edema, 1600 Casaba-type muskmelon, 1319-1320 806,861,1022,1037,1475,1663- Chicken, 481, 705,1021,1550-1565 Cascarilla oil, Appendix 1 1681 Chicken feeds. See Feedstuffs Casebearer, 349, 1448 Cerebrospinal fluid, 403 Chicken louse, 1103 Casein, 28, 1210, 1216,1250-1251 Certified raw milk, 1230 Chick-pea, 1412-1413 Cashew nut, 349-351, 1346-1349 Chablis, 377 Chichle, 1155 Casing (mushrooms), 1314 Cesium-137 radiation, 1019 Chicory, 395-397 Casing (sausage), 1201 Chaconine,1532 Chiem rice, 1663 Casks (wine), 2137 Chaff, 618 Chigger, 397-398,982 Cassava, 351-354 Chalcid wasp, 245, 377 Chigoe flea, 727 Cassia, 409 Chamois, 832 Childhood nutrition, 572-573 Cassia oil, Appendix 1 Chamomile oil, Appendix 1 Chilean oyster, 1300 Cassis, 281 Champagne, 377-378, 2141 Chili pepper, 1454-1455 Castration, 210 Champa rice, 1663 Chilling. See Meat; Poultry ; Seafoods; and Catabolism, 35 Channel catfish, 98. See also Catfish specific fruits and vegetables Catalase and enzyme catalysts, 453, 603- Chaptalization,2151 Chilling injury, 2035 606, 1015-1016 Charbon disease, 219 Chillproofmg (beer), 225 Catawba grape, 2143 Char bray cattle, 200 Chilte, 1155 Catch crop, 354 Charcoal rot (sorghum), 1854 Chimaeroid poisoning, 755 Catcher (fruit and nut), 779-780 Chard, 378-379 Chinch bug, 398,2128 Catches (fish), 1713 Chardonnay grape, 377-378, 2143 Chinese cabbage, 398-400 Caterpillar, 309-310, 347,982,2104 Charolais cattle, 192-193 Chinese date, 1047 Catface disease, 2043 Charr,2051 Chinese gooseberry, 837 Catfish, 97-98,1710,1713,1752,2008- Charred oak barrels, 2138 Chinese rabbit, 1630 2008 Chartreuse, 1099 Chinese restaurant syndrome, 704, 762 Cat food. See Pet foods Chasselas grape, 2143 Chinese snow pea, 1412 Cationic surfactants, 1948 Check flooding, 1028 Chinese walnut, 2089 Catjang bean, 159 Cheddar cheese, 379-380, 843, 1223,1240, Chinese yam, 2160 Catkin, 354, 728 1252-1253,1268 Chinkapin,395 Cattail millet, 1286 Cheddaring, 1253 Chinook salmon, 1729, 1749 Cattails, 937 Cheese, 49, 739,1239-1268,2056-2057 Chiquibul, 1155 Cattle, 178-222. See also Feedstuffs (See also specific types) Chiru,832 Cattle grub, 280 Cheese analogs, 1241 Chisel plow, 2024 Cattle louse, 1103 Cheese flavors, 1241, 1259-1260 Chitin, 517 Cattle mite, 1295-1296 Cheese foods, 1210,1240-1241 Chive, 400 Cattle plague, 219 Cheese mite, 1295 Chloramben herbicide, 400 Ca ttle tick, 2019 Cheese skipper, 1295 Chloraniformethan fungicide, 400 Cauliflower, 806-808 Cheese whey, 1260-1266 Chlorbenzilate acaricide, 405 Caustic peeling and processing, 71 Chelated iron, 1014-1015 Chlordane insecticide, 400-401 Caustic soda. See Sodium hydroxide Chelating agents, 674 Chlorfenac herbicide, 401 Caviar, 47,1930 Chemical (control). See Fungicide, Herbi- Chlorfensulphide acaricide, 401 Cavitation (homogenizer), 950 cide, Insecticide Chlorfenvinphos insecticide, 401 Cayenne pepper, 1454-1455 Chemical curing (meat), 1187-1190 Chloride, 401-404, 628-629, Appendix 2, CDAA herbicide, 359 Chemical (food). See Additives Table 2 CDEC herbicide, 359 Chemically leavened baked goods, 282, 284, Chlorine, Appendix 1 Cedar leaf oil, Appendix 1 288-291 Chlormephos insecticide, 404 Celeriac, 366 Chemical score. See Protein Chlormite acaricide, 404-405 Celery, 359-367, 786, 789, 804, 829 Chemical tenderizing (meat), 1178-1179 Chloroneb fungicide, 405 2278 INDEX

Chlorophyll, 405-406,482, 794,1110, Citrus pulp feed, 621 Coconut residue, 449-450 1480,1481,1483-1484,1508,1655- Citrus red mite, 1293 Coconutsca1e,1704 1656 Citrus scab, 789 Cocoon, 451 Chloropicrin, 784, 1463 Citrus thrip, 2017 Cocoyam, 1986, 2160 Chloroplast, 406,1483,1508,1912 Citrus whitefly, 2139 Cod fish, 96, 704,1709,1710,1712,1715, Chloropropham herbicide, 406 Cladophyll,432 1717-1719,1746,1747,1749 Chlorothal herbicide, 406 Cladosporium rot, 854 Codling moth, 451-452, 984 Chlorothalonil fungicide, 406-407 Clairette grape, 2144 Coenzyme A, 452,1400,1942 Chlorotic ring spot disease, 2067 Clam, 1298-1303, 1713, 1753, 1754 Coenzymes, 452-454, 603-605,1340, Chlorotryptophan, 1960 Clam poisoning. See Seafood poisoning 2085,2163 Chlorpyrifos insecticide, 407 Clapp favorite, 1438 Coenzyme Q, 454 Chloroquinox fungicide, 407 Claret, 433 Coffee, 610, 787, 789,1334-1335, Chlortetracycline, 215 Clarifying, 433, 1236, 1940 1475 Chlorthiamid herbicide, 407 Clary oil, Appendix 1 Coffee creamer, 1210, 1238, 1360 Chocolate. See Cacao and chocolate Classification (land), 1059-1063 Coffee substitute, 396-397,463,541 Chocolate liqueurs, 1099 Claviceps, 796, 814 Coffee whitener, 1238 Chocolate milk, 753, 1229 Clay and clay soils, 1817, 1837, 1844 Cognac, 280-281 Cholecalciferol, Appendix 2, Table 1 Clay loam, 1837, 1844 Cognac oil, 465, Appendix 1 Cholera (hog), 1981 Claypan, 1817 Cohesiveness, 1997 Cholesterol, 484, 564, 689, 1097-1098 Clean-in-place systems (CIP), 1230-1231, Coho salmon, 97, 1729 Cholic acid, Appendix 1 1255, 1276 Cointreau, 1099 Choline and cholinesterase, 33-34,407- Clear-winged grasshopper, 880 Cola, 465, 1807 408,646,1098 Clear-winged moth, 433 Cola drink, 1808 Choline bitartrate, Appendix 1 Clementine, 411, 1144 Colby cheese, 465,843,1268 Choline chloride, Appendix 1 Click beetle, 433 Colchicine, 767 Chousingha, 179 Climate alteration, 436 Cold-pack cheese, 465-466, 1240-1241 Chromatin, 408 Climate and food production, 8, 13,433- Cold shortening, 1177-1179 Chromatography, 2076, 2079 [See also 440 Cold sterilization, 42-48 Instruments (analysis and testing) I Climate (insect adaptability), 1008 Cold storage, 772 Chromium, 408, 629, Appendix 2, Table 2 Climate-wine relationship, 2148 Cold wall (spray drier), 1894 Chromosome, 370,408,2110 Climatic cycle, 435 Cole. See Cabbage Chrysalis, 409 Climatology, 434 Coleoptera, 466 Chub mackerel, 1709, 1725 -1726 Climax, 440 Collagen, 109,823, 1177-1178 Chum salmon, 1729 Climbers, 1914 Collard,466-468 Chungs, 1992 Clingstone peach, 1422, 1424 Collared peccary, 1968 Churning, 1232 Cloddy soil, 1838 Collenchyma, 1069, 1912 Chutney, 409 Clonorchiasis, 760 Colloid systems, 468-471,733-734,906- Chymopapain, 606 Closebreeding (swine), 1978 907,1450 Chymotrypsin, 2056 Clostridium botulinum, 749-751 Colon cancer, 691 Cicada, 409 Clostridium perfringens, 751-752 Colony (honeybee), 954-956 Cicer milk vetch, 911 Clouding agent, 1910 Color adaptation (fishes), 1734 Cider, 74 Cloudy-winged citrus whitefly, 2139 Colorado potato beetle, 1539 Cider vinegar, 74, 2064 Clove oil, Appendix 1 Colorado River Basin Salinity Control Ciguatera poisoning, 754 Clover,441-446,621,914, 1074, 1334 Program, 1028 Cinnamaldehyde, Appendix 1 Clover bacterial blight, 131 Colorants, 38,42-43, 339-340,471-474, Cinnamon, 409 Clover root borer, 273 1270,1272,1808 Cinnamon bark oil, Appendix 1 Clover seed midge, 1208 Color, bivalves, 1305 Cinnamon leaf oil, Appendix 1 Cloves, 446, 2061 chlorophyll, 405 Cinnayml acetate, Appendix 1 Clubroot diseases, 807 chocolate, 320 Cinnamyl alcohol, Appendix 1 Club wheat, 2107 egg, 1593-1594 Cinnamyl anthranilate, Appendix 1 Clupeoid poisoning, 755 flower, 1514 Cinnamyl formate, Appendix 1 Coacervation, 469, 907 meat, 1170-1173 Cinnamyl isovalerate, Appendix 1 Coagulation, 1245, 1260 orange,1379-1381,1389-1390 Cinnamyl propionate, Appendix 1 Coal tar colors, 472 walnut kernel, 2094 Cinsault grape, 2144 Coastal Plain pasture region, 917 Colors (polymeric), 1518-1519 Cisco, 2138 Coastal region hydrology, 1828-1831 Colostrum, 1220 Citral, Appendix 1 Coating agents, 446-447 Columbard grape, 2144 Citrange,411,1380 Cobalamin,454,646,2079 Columbia sheep, 1786, 1787, 1789 Citric acid, 46, 325-326, 390, 430,447, Cobalt, 447-448, 629 Comb (chicken). See Poultry 578,750,1774,1808, Appendix 1 Cobalt-60 radiation, 1019 Comb (honey), 953-960 Citric acid cycle, 453,1400,1990 Cobnut, 696-696 Combine, corn/maize, 1124-1127 Citriculture,425-432 Cocaine, 465 pea, 1918 Citron, 409-416 Coccidiosis, 1600-1601,1633,1793-1794 wheat, 2122 Citronellol, Appendix 1 Cocco, 1986 See also other crops Citronellol salts, Appendix 1 Cochin breed chicken, 1563 Comestible, 474 Citrophilus mealybug, 1156 Cochineal, 448 Commensalism, 1985 Citrus blackfly, 2139 Cocklebur, 937 Comminution, 1166-1167, 1596-1597, Citrus bud mite, 1295 Cockles, 1299, 1305 1760-1761 Citrus fruits and processing, 410-432, 610, Cockroach, 448 Common millet, 1286 776,778,780,1075-1079,1094-1097, Cocoa butter and cocoa powder, 46, 476- Common oat, 1353 1143-1147,1334,1379-1393 478 Common vetch, 2062-2063 Citrus mite, 1293 Coconut, 448-451, 593, 779,806 Common wheat, 2106 Citrus peel, 1451 Coconut mealybug, 1156 Compaction (soil), 1817-1818 Citrus psylla, 432 Coconut oil, 1359,1364 Companion crop, 474 INDEX 2279

Complete feed, 618 Copper, 110,482-484,629-630,674, Cottony maple scale, 1704 Compositae, 474-475, 777 1307, Appendix 2, Table 2. Coulee cricket, 499 Composite cross, 1495 Copper ammonium carbonate, 485 Coupray, 179 Compost, 475,1588 Copper carbonate, 485, 994 Cover crop, 1387, 1843-1844 Compressed-air sprayers, 1898 Copper fungicides (inorganic), 484 Cow, 103-107 Compressed hay, 934 Copper fungicides (organic), 484-486 Cowage bean, 159 Compression test, 2004 Copper gluconate, Appendix 1 Cow-grass interface, 921 Computer technology, 437 Copper hydroxide, 485 Cowpea, 159, 163-164, 1074, 1412 Concentrated milk products, 1234-1236 Copper linoleate, 486, 999 Cowpea curculio, 176, 1421 Concentrate (feedstuff), 475, 618 Copper naphthenate, 999 Cowpea-wheat flour, 285 Concentrate Guice), 421-424 Copper oxychloride, 485, 994 Cowpox, 220 Concentrate (protein), 701-702, 1881 Copper poisoning, 762 Cow's milk, 1209, 1212-1280 Conch, 1306 Copper quinolate, 486, 997,999 Cow water, 1261 Concord grape, 2144 Copper sulfate, 272,484,994 CPCBS acaricide, 491 Concrete (flavor), 723 Copper zinc sulfate, 994 Crab, 510-514, 703,1753,1754 Condensation reaction, 2166 Copra, 449-450,1359 Crab apple, 60 Condensed milk, 1210, 1215, 1222, 1224, Coracana millet, 1286 Crabgrass, 870 1234-1236 Cordials, 1099-1100 Crab poisoning. See Seafood poisoning Condiments. See Spices and seasonings. Core breakdown (fruit), 1442 Cracking (feed), 618 Conditioner (hay), 931 Coriander, 486,1100 Cracking stage or time, 893, 937 Confectioners' sugar, 1958 Coriander oil, Appendix 1 Cranberry, 42, 247, 491-498,789,821 Confections, 318-319,475-480 Coring (fruit), 71-72 Crawfish, 510, 518-519 (peanut), 902 Cork spot, 1442 Crayfish, 510, 518-519 Confused flour beetle, 840 Corn bacterial diseases, 132 Cream, 1210, 1216, 1222-1224 Conger eel, 1713, 1717,1719,1751 Corn Belt, 1064 Cream cheese, 498,1210,1223,1240, Congo bean, 1412 Corn borer, 273 1244,1268,2057 Congous tea, 1992 Corn cutworm, 537 Cream of tartar. See Potassium acid tartrate Conidia, 795 Corn earworm, 176,486-487, 985, 1368 Creatine and creatinine, 2084 Conifer forests, 1811 Corned beef, 1023 Creatinuria, 2084 Connective tissue, 1180 Corn feeds, 621, 623, 625, 627, 648-650 Creep feeding, 203 Conservation Districts (U.S.), 1824 Cornfield ant, 41 Cree potato, 1529 Conservation irrigation. See Irrigation Corn germ meal, 1135-1136 Creme de Cacao, 1099 Conservation (soil). See Soil conservation Corn gluten meal, 1135-1136 Creme de Menthe, 1099 Conservation tillage, 1505-1506 Cornish chicken, 1563 Crenshaw melon, 1320 Consistency, 282-284,476,1996-2004 Corn (maize), 1113-1132. See also further Cress, 498-499 Consolidation (soil), 1818 listing under Maize (corn). Cresyl acetate, Appendix 1 Constant-rate drying period, 586,1892 Cornmeal, 286-287, 1132-1134, 1612 Cricket, 499, 982, 2044 Constipation, 690-691 Cornmint oil, 1292 Crimson clover, 442-443, 914,1074 Consumption (food), 937. See also specific Corn oil, 1135, 1138 Crisphead lettuce, 1082-1083 commodities Corn rootworm, 487 Crisscrossing (swine), 1978 Contact insecticides and herbicides, 480 Corn rot webworm, 2104 Croaker, 1710, 1711, 1713 Contact-oil sprays, 1469 Corn salad, 487 Croatina grape, 2144 Contact-plate freezing, 773, 1758-1759 Corn sap beetle, 583 Crookneck squash, 1904 Contagious epithelioma (poultry), 1601 Corn smut, 799 Crook stage, 499 Container contamination, 9. See also Corn-soybean protein blends, 1881-1882 Crop ecosystem, 1005 Foodborne diseases Corn-soy blend and milk (CSM), 1133, 1612 Crop (fowl), 1546 Containers (fluid milk), 1211, 1230 Corn starch, 476-478,1135-1136 Crop land surveys, 499-509 (ice cream), 1268 Corn sugar, 610, 612,1135-1137 Crop rotation. See Rotation (crop) Contaminants, 9 Corn sugar vinegar, 2065 Crop surveillance (satellite), 499-509 Continental Class poultry, 1562 Corn syrup, 447-479,1135-1136, 1957 Cross-bonded starches, 1910 Continental climate, 434 Corn wet milling, 1134-1138 Crossbreeding, blueberry, 264 Continentality, 435 Corn whiskey, 2133-2134 cattle, 188-191 Continental oak forests, 1811 Corolla, 729 plants, 1493-1496 Continuous dough making, 283 Coronary heart disease, 564 swine, 1978 Contractile proteins, 1615 Corrasion, 1818 Crossmated poultry, 1564 Control chemicals, 480. See also Acari• Corriedale sheep, 1783, 1786, 1787,1788 Cross-pollination, 1515 cides, Fungicides, Herbicides, Insecti• Cortese grape, 2144 Crotalaria, 911-912 cides Cortex, 1912 Crown conch, 1300 Controlled-atmosphere and hypobaric Cortisol, 964 Crown gall canker, 89-90, 853, 1430, 1448 systems, 22, 70, 123, 2038 Cortland apple, 64 Crown gum, 1155 Control (wine quality), 2151 Corvino grape, 2144 Crown rot, 789, 1929 Convenience foods,S, 6, 481-482,1878. Cos lettuce, 1084 Crown vetch, 912 (See also Food Analog.) Cossid moth, 1993 Crown wart (alfalfa), 800 Conveyor drier, 586-588 Costmary, 488 Cruciferae, 509,806-808,1049,1052, Cooking, 701, 1183. See also Microwave Costus root oil, Appendix 1 1635-1638, 1642-1644 cooking; Thermal (heat) preserving; Cotswold sheep, 1786, 1787 Crude fiber, 688 and specific commodities Cottage cheese, 488,1210,1223,1240, Crushing, grapes, 2149-2150 Cooking oil, 1360 1244, 1251-1252, 1268 sugarcane, 1939-1940 Cooling, 365, 389, 1428, 2037. See also Cotton cushion scale, 1703-1704 Crustaceans, 509-520, 1713, 1753 specific crops Cottonseed, 488-491, 593,1359,1363, Cryogenic freezing and refrigeration, 480- Cooling degree day, 435 1613,2056 481,773-774,1185 Cooperative (milk), 1214 Cottonseed meal, 621,623,648-649 Cryolite insecticide, 520 Coordination number (metal ion), 1772 Cottonseed oil, 1359, 1363-1364 CSB,520 Copaiba oil, Appendix 1 Cottontail rabbit, 1629 CSM,488-491 2280 INDEX

Cubeb, 520,1453 Dairy animals. See Beef and dairy cattle; Degree day, 435 Cubeb oil, Appendix 1 Feedstuffs; Goats; silage and silage Degreening,430 Cucumber, 520-532,705,776,808-809, fermentation Degree of polymerization (DP), 1909 829,1335,2069 Dairy farming. See Introductory; 616 Dehairing,1162-1163 Cucumber bacterial wilt, 132 Dairy goats, 833-836 Dehiscence, 556, 776 Cucumber mosaic disease, 2069 Dairy mold, 2169 Dehulling, 1875 Cucurbitaceae, 532,808-809,1623-1625, Dairy products, 479, 565, 610705,1209- Dehumidification, 585 1903-1908,2100-2103 1285, 1475 Dehydrated products, 14, 18-19,50, Culm, 862 Dalapon herbicide, 540 54-55,72-77,88-89,110,461-462, Cultivar, 532, 1109, 1491, 1635,2031- Dallisgrass, 870 557,588,723,768-775,1187,1223, 2032,2062 Damage (from insecticides), 981. See also 1393-1394, 1544, 1988 Cultivating and weed control equipment, specific crops Dehydrated vegetable seasonings, 1885 532-535 Daminozide growth modifier, 540 Dehydroacetic acid, Appendix 1 Culture (cheese), 1247 Damping off, 347, 366, 485, 529, 540, Dehydrofreezing, 72 Cultured dairy products, 1236-1239 596,787,814,818,1457,2042 Dehydrogenases,453 Cumbo, 1286 Damsel bug, 244 Dehydrogenation, 33-34 Cumin, Appendix 1 Damson plum, 1509 Delaine merino sheep, 1786, 1787 Cupric sulfate monohydrate, 485 Dance (honeybee), 955-956 Delaware grape, 2144 Cupric zinc sulfate, 485 Dancy tangerine, 1143-1144 Delicious apple, 64 Cuprous oxide, 485 Dandelion, 474, 540-542 Delphinidin, 1483 Curacao, 1099 Dangleberry,970 Delphinium poisoning, 761 Curculio,535-536,1660,2096 Darkling beetle, 582 Delta states, 1065 Curding, 701, 1239-1268, 1984 Dark millet, 1286 Demeton acaricide-insecticide, 557 Curd (soy), 1881 Darlington picker, 495 Denaturation (protein), 557 Cured pork products, 1969 Dasheen, 1986-1987, 2160 Denitrification, 676 Curie unit, 1019 Date, 542-550, 778 Density (feeds), 648 Curing, 395,896-897,931,961, 1376, Date palm scale, 1704 Density (seawater), 1733 1537 Date-stone beetle, 584 Dental caries. See Caries (dental) meat, 1184-1192 DBCP nematicide, 550 Dent corn, 1116-1117 pork, 1969 2,4-DB herbicide, 550 Denture tenderometer, 1997 Curly top of sugar beet, 2071 D-6-chlorotryptophan, 1960 Deodorizing, 701, 1361 Currant, 247, 536 D,4-D injury, 2043 Deoxyribonucleic acid. See DNA Currant borer, 273 DDT insecticide, 550-551,1002-1004 Deoxyribose, 337 Curry powders, 486, 537, 576 DDVP acaricide-insecticide, 551 Depluming mite, 1297 Custard apple, 38-39 Deadarm disease, 852-853 Depth control (planting), 1504 Cutlass fishes, 1713, 1719 Deamination, 31, 33-34, 2166 Derby cheese, 557-558 Cutterbar, 931, 1864-1865 Debeaking, 1583 Dermaptera,558 Cuttings, 494 Deboning, fish, 1760 Desert aquaculture, 8, 95 Cuttlefish, 1306 meat, 1162, 1168-1170, 1598-1599 Desert climate. See Introductory Cutworm, 116-117,537-539,2043 Debouillet sheep, 1786, 1787, 1790 Desert region hydrology, 1830 Cuvee,378 Decaffeination,462 Desiccant, 558 Cyanadin, 1483 Decalactone, Appendix I Designed foods, See Food analogs Cyanide poisoning, 761 Decanal, Appendix 1 Desinewing,1181 Cyanofenphos insecticide, 539 Decanoic acid, 551, Appendix 1 Desmetryn herbicide, 558 Cyanphos insecticide, 539 Decanol, Appendix 1 Desolventizing, 1848, 1875 Cyclamate, 1808, 1960 Decarboxylation, 31, 33, 453, 551, 1774, Desorption, 769 Cyclamen aldehyde, Appendix I 2166 Desoxycholic acid, Appendix 1 Cyclic alcohol pesticides, 996 Deciduous, 779 Determinate growth, 558 Cyclohexamide fungicide, 44 Deciduous fruit mites, 1293-1294 Deterpenization, 722 Cyclohexylamine, 1960 Decline syndrome (trees), 428, 551 Detritus, 1818 Cyclostome poisoning, 755 Decolorizing agents, 551-552 Devon cattle, 193 Cyhexatin acaricide, 539 Decomposition (soil), 1820 Dewberry. See Blackberry and Dewberry Cylinder loss (soybean), 1864 Decontamination (meat-handling equip- Dexpanthenol, Appendix 1 Cylindrocladium black root rot, 894 ment),1172-1185 Dextrinization, 1136 Cyme, 728 Deer and large game, 552-555 Dextrins, 332, 334-335,476 Cys,539 Deer oxen, 179 Dextrose, 610, 612, 1135-1137, 1178, 1957 Cys.(:ys, 539 Defatting, 1874-1875 Dextrose equivalent (DE), 1957 Cysteamine, 452 Defeathering, 1595 2,4-D herbicide, 558 Cysteine hydrochloride, 288, 1942, Deficiency, iron, 1016 Dhurrin, 929 Appendix I magnesium, 1112 Diabetes, 691. See also Insulin Cyst-forming nematode, 1333 manganese, 1148-1149 Diabrotica, 982 Cystine, 625,1942 molybdenum, 1307 Diacetyl, Appendix 1 Cytidine nucleotides, 1098 pantothenic acid, 1400 Diacetyl tartaric acid, Appendix I Cytokinins,2033 phosphorus, 1477-1478 Dialifor acaricide-insecticide, 559 Cytology, 367-372, 824 potassium, 1524-1525 Di-Allate herbicide, 559 Cytoplasm, 327, 368 protein, 1611 Diaminozide growth modifier, 387-388 Cytospora canker, 89, 1431 vitamins, 1634 Diamond-back moth, 984 zinc, 2171 Diana grape, 2144 See also specific elements, minerals, and Diatomaceous silica, 551, 559, 698, Ap- vitamins pendix 1 Dab, 1715, 1721 Defoaming agents, 555-556 Diazinon acaricide-insecticide, 559-560 Dadhi,1239 Defoliant, 99 Dicalcium phosphate, 290 DAEP insecticide, 540 Deformability modulus, 2003 Dicamba herbicide, 560 Dahl pea, 1412 Degermed cornmeal, 1133 Dichlobenil herbicide, 560 Dairy animal breeds, 204-206 Degerming, 1134-1135 Dichlofluanid fungicide, 560 INDEX 2281

Dichlone fungicide, 560 Disodium phosphate, 1473 Dried fruits, 776 B, B'-Dichloroethyl ether, 784 Dispersing agents, 578-579, 598-599 Dried-prune moth, 584 1,3-Dichloropropene, 784 Dispersion, 470-471,598-599 Drier (hay), 15 Dicloran fungicide, 561 Dispersion (soil), 1818 Drill, 1505 Dicofol acaricide, 561 Dissociation, 2-3 Drinking (mechanism), 1997 Dicotyledons, 561 Distillation, 723, 2064, 2085, 2087,2132, Drinking water, 731 Dicrotophos acaricide-insecticide, 561 2136-2137 Drip irrigation, 1033-1035 Dieback (citrus), 427,561 Distilled white vinegar, 2064 Drone, 953-954 Dieback canker, 561, 1431 Distillers grains, 621, 623, 625, 627, 648 Drop seed grass, 870 Dieldrin insecticide, 562 Distillers malt, 1141 Drosophila, 585, 982 Diet (high-fiber), 691-692 Disulfide bridges and crosslinks, 1615 Drought, 436-440,499-509, 1038-1043 Diet (livestock). See Feedstuffs Disulfoton acaricide-insecticide, 579 Drought-resistant sorghum, 1850-1851 Dietary needs, Appendix 2, Tables 1,2, Ditalimfos fungicide, 579 Drugs (feedstuffs), 215-216, 660 and 3 Ditch millet, 1286 Drum drier, 587 Dietary trends, 562-575 Dithianon fungicide, 579 Drupe, 776 Diethcinalphion insecticide, 575 Diuron herbicide, 579-580 Dry broad bean, 163 Diethyl malonate, Appendix 1 Diverticulitis, 691 Dry curing, 1641 Diethyl sebacate, Appendix 1 DiTIder(dough),293 Dry edible bean, 159, 162-163, 165-166 Diethylstibesterol (DES), 1478. See also DLVO theory (colloids), 469 Drying, 585-589, 931-934, 1141, 1641, Feedstuffs DMTT pesticide, 1463 1672 Diethyl succinate, Appendix 1 DNA, 368,557,824-826,948-949,1008, Drying (freeze-drying), 54-55,461-462, Diet soft drinks, 1807 1344-1345 723,772-775 Differential grasshopper, 880 Doblefma orange, 1380 Drying rate, 769 Digestible energy (DE), 621,927 Dock, 937 Drylot feeding, 209 Digestibility (protein), 927,1620 Dodder vine, 1406 Dry milling (corn/maize), 1138-1139 Digestion (ruminant), 179-181 Dodecalactone, Appendix 1 Dry pea, 1412, 1415 Dihydrochalcone, 1960 Dodine fungicide, 580 Dry rendering, 701 Dike, 1833 Dogfish shark, 1753 Dry subtropical climate (See Introductory) Dilauryl thiodipropionate, Appendix I Dog flea, 726 Dual-purpose cattle, 201-202 Dill, 575-576 Dog food. See Pet foods Dual-purpose fowls, 1557-1558 Diller orange, 1380 Dog's milk, 1209 Duchess grape, 2144 Dill pickle, 528 Dolomite soil amendment, 673 Ducks and ducklings, 1549-1550, 1569- Dillseed oil, Appendix I Domiati cheese, 580 1571 Dillweed oil, Appendix 1 Don Joao orange, 1380 Duiker, 179 Diluent (feed), 618 Doogh,1239 Duke varieties (cherry), 385 Dimethoate acaricide-insecticide, 576 Dorado, 1751 Dukhn,1286 Dimethylamine (DMA), 1757 Dormancy (seed), 1767 Dulse, 1755 Dimethyl anthranilate, Appendix 1 Dorment-oil sprays, 1470 Duncan grapefruit, 855 Dimethyl benzyl carbinol, Appendix 1 Dorset sheep, 1783, 1786, 1787, 1789 Dungeness crab, 511-512, 1753 Dimethyl nitrosamine, 2085 Double-blossom disease, 803 Duo-trio test, 1771 Dimethyl polysiloxane, Appendix 1 Double cross, 1495 DuPuits alfalfa, 16 Dimethyl sulfide, 464 Double virus streak, 2072 Durian,590 Dingy cutworm, 538 Dough (baked goods), 282-291 Duriff grape, 2144 Dinobuton acaricide, 576 Dough conditioners, 287-291 DUIOC swine, 1974 Dinocap acaricide-insecticide, 576-577 Doughnuts, 1474 Durra sorghum, 1850 Dinoflagellate, 1736 Doughnut shortening, 1360 Durum wheat, 2107 Dinoseb acetate herbicide, 577 Dough stage (fruit), 779 Dusky raisin moth, 584 Dinoseb herbicide, 577 Dowcide A fruit dip, 783 Dust Bowl, 9,438,1810,1823 Dinoterb acetate pesticide, 577 Dowcide 1 fungicide, 783 Dusters, 1898-1902 Dioctyl sodium sulfosuccinate (DSS), 599, Dow general herbicide, 580 Dusts (pesticide), 1462 704,1948, Appendix 1 Downstream flood, 1837 Dutch case-knife bean, 159 Dioecious, 728 Downy mildew diseases, 485, 529, 808, Dutch cheese, 1253 Dioxathion acaricide-insecticide, 577 809,810,812,852,1091,1323-1324, Dutch Geneva (gin), 830 Diphenamid herbicide, 577-578 1638 Dutch process chocolate, 318 Diplodia disease, 811 Downy spot, 787 Dwarf pea, 1412 Diploid, 24, 2110 Dow selective herbicide, 581 Dwarf rice, 1663 Diploid number, 24 Drag seines, 1738 Dwarf trees, 63, 66-68 Dipotassium phosphate, 1473 Drag-type sprinkler system, 1033 Dwarf wheats, 2110 Diptera, 578, 982 Drainage areas, 1835 Dyce,959 Disaccharide, 332 Drainage basin, 1833 Dyes. See Colorants Disaccharide intolerance, 739 Drainage coefficient, 1835 Dyes (polymeric), 1518-1519 Discrimination tests, 1770-1772 Drainage composition, 1835 Dysentery, sheep, 1792 Diseases, foodborne, 736-765 Drainage density, 1835-1836 swine, 1981-1982 plant and crop, 127-128 Drainage lake, 1836 poultry, 1599-1604 Drainage network, 1836 EAA (essential amino acid), 25 rabbits and small game, 1631-1635 Drainage pattern, 1836 Early blight, 366, 814, 2042 sheep, 1792-1794 Drainage ratio, 1826 Early winter cress, 498 Disintegrator, 2150 Drainage (soil), 676, 1833-1838 Ear mange mite, 1296 Disk and plant systems, 2020 Drainage systems (water), 1833-1838 Ear rot, 1130 Disk furrow, 1502 Drambuie,1099 Earth resources technology satellite, 499- Disk harrow, 2026 Drawing off, 2154 509 Disk plow, 1501-1502, 2022-2024 Drazoxolon fungicide, 581 Ear tick, 2019 Disodium EDTA, 599, Appendix 1 Dreer lima bean, 160 Earwig, 982 Disodium 5'-guanylate, 705, Appendix 1 Dried dairy products, 1222, 1224, 1237 Eastern farming region, 1061 Disodium 5'-inosinate, 705, Appendix 1 Dried-fruit insects, 581-585 Eastern gramagrass, 870 2282 INDEX

Eastern tent caterpillar, 591-592 English pea, 1412, 1416-1417 Ethyl butyric acid, Appendix 1 East Indian pea, 1412 English walnut, 1346-1349,2088 Ethyl cellulose, Appendix 1 Eau-de-Viede Poires, 281 Enhancer (flavor), 702-706 Ethyl cinnamate, Appendix 1 Echinostomiasis, 760 Enology, 601, 2140 Ethylene, 70,480-481,1323,1499 Ecological homeostasis, 950 Enriching (flour), 2127. See also Pea, Ethylenediamenetetracetic acid (EDTA), Ecology (pesticides), 975 Soybean 1189, 1775 Economic pests. See Diseases; Insecticides Ensilage, 1588 Ethylene dibromide, 784, 1463 Ecosystem, 1005 Enteric fever, 738 Ethylene dichloride, 784, 841, 1463, Ectoparasitism, 13 3 2 Enteritis, poultry, 1601 Appendix 1 Edamame,1879 sheep, 1792 Ethylene oxide, 784-785 Edam cheese, 592, 1240, 1268 small game, 1634 Ethyl formate, Appendix 1 Eddoes,1986,2160 swine, 1983 Ethyl heptanoate, Appendix 1 Edelfaule,2155 Entisols, 8, 1812 Ethyl isovalerate, Appendix 1 Edible oils and fats, 592-593 (see also Entner-Duodoroff pathway, 336-337 Ethyl lactate, Appendix 1 specific oils) Entomology, 602 Ethyllaurate, Appendix 1 Edible pea pods, 1412 Environmental subsystems, 1809 Ethyl maltol, Appendix 1 Edifenphos fungicide, 593 Enzymatic browning, 52. See also Apple Ethyl methyl phenylglycidate, Appendix 1 Edina soil, 1821 Enzymatic softening, 87-88 Ethyl nonanoate, Appendix 1 EDTA (ethylenediamine tetracetic acid), Enzyme, 452-454, 602-604, 831, 949, Ethyl octanoate, Appendix 1 1775, Appendix 1 1016,1098,1112,1178-1179,1211, Ethyl oxyhydrate, Appendix 1 Eels, 755, 1715, 1719 1224,1245-1258,1655-1656,1773, Ethyl phenylacetate, Appendix 1 Efodu, 1358 1943,2056,2059,2077,2079,2163, Ethyl phenylglycidate, Appendix 1 Egg (hen), 25,476-478,564, 748,1475, 2172 Ethyl propionate, Appendix 1 1547-1550,1556,1565,1589-1594 Enzyme preparations, 452-453 Ethyl vanillin, Appendix 1 Eggnog, 1216 Enzyme process (starch and dextrose), 1137 Ethyoxylated mono- and diglycerides, Eggplant, 132, 593-597,809, 1847 EPBP insecticide, 607-608 Appendix 1 Eggs (grading), 1590-1591 Ephemeroptera, 608 Etrimfos insecticide, 610 Eggshell quality, 1589-1591 Epidemic panmyelotoxicosis, 757 Eucalyptol, Appendix 1 Egg solids, 1271-1272 Epidemiology (foodborne diseases) 741-745 Eucalyptus oil, Appendix 1 Egg substitute, 1210 Epidermis, 1912, 1916 Eugenol, 2061, Appendix 1 Egyptian goose, 1568 Epinephrine, 33-34,964 Eugenyl acetate, Appendix 1 Einkorn,2107 Epipelagic zone, 1734 Eurasian pig, 1968, 1970 Eiocenic acid, 1643 Epizootic, 608 Eureka lemon, 1075 Elands,179 EPN acaricide-insecticide, 608 European brown trout, 2051 Elasticity, 1997, 2000-2001 EPTC herbicide, 608 European Commission on Agriculture, 1811 Elbing grape, 2144 Ergocalciferol, 2082 European corn borer, 273 Elderberry, 247,597,2144 Ergot, 757,804, 1694 European crayfish, 518 Elderly persons, 572 Ergotism, 757 European eels, 1715, 1719 Electrical stimulation (meat), 1179-1180 Ero~on, 1810, 1817, 1818,1819,1822- European fruit scale, 1704-1705 Electrokinetic filtration theory, 698-699 1847 European grasslands, 1811 Electrolytes, Appendix 2, Table 2. See also Erucic acid, 1643 European lobster, 514 Chloride, Potassium, and Sodium D-Erythroascorbic acid, 446 European red mite, 1293 Electron accelerators, 1018 Erythrobic acid, 53, Appendix 1 European smelt, 1803 Electron microscopy, 289, 1174-1177 Erythrocyte, 608 European spiny lobster, 518 Elephant's ear, 1986 Escargot, 1300 European wheat stem sawfly, 1703 Elicitor, 1005-1008 Escarole, 599-600 Eurothermal, 1733 Elk, 553 Eschalot, 1777 Euryhaline, 1733 Elvira grape, 2144 Esophageal cancer, 761 Eutectic (freeze-drying), 768 Embden-Meyerhof-Parnas pathway, 2164 Espresso coffee, 462 Evaporated milk, 1218-1219, 1222, 1224, Embden-Meyerhof pathway, 832 Essence. See Flavorings 1234-1236 Embryo culture (plant), 1497 Essential amino acids. See EAA Evaporating, 423-424, 610-613,672,1940 Embryo (flower), 730, 1766 Essential oils, 709-711, 721,1885 Evaporative cooling (greenhouse), 884 Embryo (fruit), 776, 1766 Esterification, 2166 Evapotranspiration, 1830-1834 Emden goose, 1567 Esters (pectin), 1451 Eviscerating, 1162 Emmentaler cheese, 1240, 1983-1985 Estradiol, 964 Evisect insecticide, 613 Emmer, 2107 Estragole, Appendix 1 Evonymous scale, 1705 Emperor grape, 846 Estrogen, 2077 Ewe, 1784,1791 Emulsifiable pesticides, 1465 Estrogen oil, 1990 Ewe's milk, 1220-1221, 1245 Emulsified meat products, 1166-1168 Estrus, 104, 191 Excretion (minerals), 1291-1292 Emulsifiers, 578, 598-599,1228,1270 Ethanol. See Alcohol Exocarp, 775 Emulsions (Spice), 1886 Ethanolamines, 33-34 Expanding (feed), 618 Encapsulation, 9 Ethazol fungicide, 609 Expeller pres~g, 421, 489, 701 Endive, 599-600 Ethephon growth modifier, 387-388, 609 Explo~ve puffmg (potato), 1542 Endocarp,775 Ethiofencarb insecticide, 609 Extended-expanded flavors, 1878 Endogenous, 600 Ethion acaricide-insecticide, 609 Extender (chocolate), 321 Endosperm, 730, 776 Ethirmol fungicide, 609 Extraction, 42, 418,421-422, 723,1875 Endosulfan insecticide, 600-601 Ethoprop insecticide-metaticide, 609-610 Extraction solvents, 1848-1849. See also Endothall herbicide, 601 Ethoxyquin, Appendix 1 Alcohol, Acetone, Coffee, Ethylene Endrin insecticide, 601 Ethyl acetate, Appendix 1 dichloride, Isopropyl Alcohol, Methyl Energy, 405-406, 462,569-570,588-589, Ethyl acetoacetate, Appendix 1 alcohol, Methylene chloride, Propylene 611-612,620-623,661,767 Ethyl acrylate, Appendix 1 chloride, Triacetin, Trichloroethylene Energy needs (human), Appendix 2, Table 3 Ethyl alcohol. See Alcohol Extractives, 1885-1886 English broad bean, 159 Ethyl benzoate, Appendix 1 Extract layer, 1848 English Class poultrY, 1562 Ethyl butyraldehyde, Appendix 1 Extract (vanilla), 2061 English orange, 1379 Ethyl butyrate, Appendix 1 Extruding, 613 INDEX 2283

Fabricated meat products, 1164-1165, Ficin, 606 Flood irrigation, 1028-1029 1877-1878 Field bean, 159 Floor malting, 1141 Fabricated seafood products, 1760-1761 Field bindweed, 937 Floret, 2108 Fabric (soil), 1818 Field cricket, 499 Florida beggarweed, 912 Factory ship (seafood), 1740 Field pea, 1417 Florida red and wax scale, 1705 Facultative commensalism, 1985 Fig, 377,446,606,692-696, 1335, 1985 Florida subtropical fruit, crop, and range Fall chisel, field cultivate system, 2020 Fig cyst nematode, 1335 region, 1061 Falling drying rate period, 586,1892 Fig scale, 1705 Flor (yeast), 1796,2155 Falling-film evaporator, 611-612 Fig wasp, 377,585 Flounder, 55-56, 96,1713,1715,1719- Fall plow, field cultivation system, 2020 Filament (flower), 728-729, 1514 1720,1747 Fall webworm, 2097 Filbert, 696-698,1346-1349 Flour, 284-285,689-690, 1022, 1419- Fanned mass method, 1495 File fish poisoning, 755 1420,1544,1874,1878,1880-1882, Fannings (tea), 1992 Fillers, 251-252,660 2127 F AO. See Food and agriculture organization Fillings (dairy), 1230 Flour corn, 1117 Farm flock system (sheep), 1784 Film breaker, 555 Flour mill mite, 1293 Farnequinone, 2086 Film coatings, 446-447 Flow diversion valve, 1228, 2010 Fasciolopsiasis, 760 Film-forming agents, 732-734 Flower, 474, 727-730 Fat binding, 159 Film yeasts, 1796,2155 Flowery Pekoe tea, 1993 Fat bloom, 478 Filtering, 73, 698-700 Fluid milk, 1209-1285 Fats and oils, 53-54, 568, 650-652,1097- Filter thickener, 698 Fluid shortening, 1360 1099. See also specific oils Fines (feed), 619 Fluorescein dyes, 473 Fatty acids, 650-652,1097 Finger millet, 1286 Fluoridation, 731 Fat-type hog, 1972-1973 Fining, 2155 Fluorides, 730-732, 1169, Appendix 2, Favism, 761 Finishing (juice), 422-423 Table 2. Feathering, 1582-1583 Finnan haddie, 1747 Fluorine, 630-631,671,730-732 Feathermeal, 621,623,627,652 Fino sherry, 1796 Flurenol herbicide, 732 Feed additive concentrate, 618 Fiori Alpini, 1099 Flush (mushroom), 1314 Feed additive premix, 618 Fire ant, 41 Fly, 732, 983 Feeder cattle, 209-212 Fire blight, 78,129-130,485,786,1440 Fly speck, 787 Feeder pigs, 1980 Firming agents, 700 FMC juice extractor, 422-423 Feeding systems (poultry), 1577-1580 Fir needle oil, Appendix 1 Foam inhibitor, 555-556 Feedlot wastes, 655 First molasses, 1941 Foaming and whipping agents, 732-734 Feed mill, 618-619, 657-660 Fish cakes, 1747 Foams, 470-471 Feedstuffs, 375-377, 616-663, 700, 731, Fisheries, 1709-1712,1714 Foam stabilizers, 733-734,1475 1014,1157-1158 Fishes, 55-56, 447,481,563, 700. See also Fodder, 910-911 Feints, 2136 specific fishes Fog forest, 435 Feminosulf fungicide, 663 Fish farming, 91-92, 95 Folacin, 734-735, Appendix 2, Table 1 Femminello ovale lemon, 1075 Fish fmders, 1740-1741 Folic acid, 453-454, 572, 640, 645-646, Fenbutatin-

Formic acid, 2164, Appendix 1 Fudge, 320,476 German hay grass, 1287 Formosa oolong tea, 1992 Fukuhara orange, 1380 German millet, 1287 Fortification, 25-28, 284-285, 1132- Full body (flavor), 717 German vinegar system, 2065 1134,1229,1419-1420 Fumaric acid, 33-34, Appendix 1 German wines, 2142, 2147-2148 Forward-feed evaporator, 612 Fumigant, 548-549, 784-785, 839-843 Germination, 1141, 1767. See also specific Fouled,766 Fungicide, 782-783. See also specific crops Foul pipe, 2137 formulations Germ plasm, 828, 1011, 1399, 1496 Four-spotted mite, 1295 Fungus, 794-799,1312-1316, 1327,2162 Germ plasm bank, 1496 Fowl. See Poultry Fungus and related diseases (crop), 799- Gestation period, cow, 191, swine, 1979 Fowl pox, 1601 820. See also specific crops Gestid acaricide-insecticide, 828 Fowl tick, 2020 Fungus diseases (foodborne), 738, 756-759 Gewiirzaminer grap, 2144 Fowl typhoid, 1602 Fungus gnat, 820 Ghee, 1231-1232 Foxtail grass, 872 Funiculus, 730 Gherkin, 521 Foxtail millet, 873,1287,1289 Furfuraldehyde, Appendix 1 Giant beluga, 1930 Fractional distillation, 724 Furmint grape, 2144 Giant Bornean pig, 1968 Fracturability, 1997 Furrow irrigation, 1029-1030 Giant conch, 1300 Fragipan, 1818 Giant forest hog 1970 Fragrance. See Flavorings Gadiformes, 1711, 1713, 1751 Giant lobster, 515 Framboise, 281 Galactose, 332, 1957 Giant scallop, 1299, 1304 Franken wine district, 2142 Galbanium, 821 Giant sprinkler system, 1033 Frankfurters, 1166-1167 Galego Dourado grape, 2144 Giant squid, 1300 Free radical, 766 Gall aphis, 59 Gibberella diseases, 805 Free-run juice, 2150 Gall gnat, 821 Gibberellic acid and gib berelin plant growth Freestone peach, 1422, 1424 Gall (plant), 59 hormones, 387-388, 828-829, 1498- Freeze-concentrating, 423-424,766-772 Gallisatin, 2151 1499 Freeze-dried cultures, 1247 Galloway cattle, 193 Gibbs' absorption theorem, 733 Freeze drying, 54-55, 461-462, 723, 768- Gamay grape, 2144 Gibbs-Dunheim relationship, 970 772 Gambian bologi, 271-272 Gilt, 1968 Freeze injury, 435,1638. See also specific Game, 552-555, 1629-1635 Gin, 829-830 fruits and vegetables Game birds, 1571-1572 Ginger, 830 Freeze-preserving, 496-497,772-775, Gametophyte, 821 Ginger ale, 1807 1185,1758 Gamma radiation (foods), 1019 Ginger oil, Appendix 1 Freezer ship, 1758 Garbanza bean, 160, 1412-1413 Gioddu, 1239 Freeze-thaw stability, 1279 Garden centipede, 822 Girdling, 849 Freezing (fundamentals), 772-773 Garden pea, 1412, 1416-1417 Gizzard, 1546-1547 Freezing (ice cream), 1277-1279 Garden symphylan, 117, 822, 983 Gjetost cheese, 830, 1240 Freezing time prediction, 773 Garden webworm, 2105 Glacier, 1825 Freisa,775 Garganega grape, 2144 Glandless cottonseed, 490, 649 French Alpine goat, 835 Gari,353 Glass greenhouse, 883 French Class poultry, 1562 Garlic, 809,822-823 Glasshouse See Greenhouse French endive, 396 Garlic oil, Appendix 1 Glassy cutworm, 538 French fried potatoes (frozen), 1541- Garolla-type crusher, 2150 Glaucous surface, 831 1543 Gasteromycetes, 797 Glayra, 1100 French vinegar process, 2065 Gastroenteritis. (See Enteritis) Glazes, 447 French wines, 2141, 2147 Gastrointestinal tract and diseases, 402- Gleization, 1812 Freon, 774 403,691,752,1983 Glen Mist, 1100 Freshwater fishes, 775. See also Fishes Gattinara, 823 Gliadiden, 2123 Freshwater lens, 1828 Gaucher's disease, 1098 Gin, 831 Frings generator, 2065 Gaultheria oil, Appendix 1 Globe artichoke, 101-102 Friularo grape, 2144 Gaur, 179 Glossyplure, 1006 Frost control, 495. See also Citrus Fruits Gavi,823 Glover's scale, 1705 and Processing Gayal,179 Glu, 831 Frijole, 160 Goure, 271 Glucagon, 335,964 Frosted scale, 1705 Geese, 1560-1561, 1567-1569 Glucan bonds, 606, Frost-free growing season, 8-12 Gelatin, 470,479,599,610,823,1475, Glucoamylases, 606 Frozen dairy products and desserts, 1268- Appendix 1. Glucomannans, 907 1282 Gelatinizing (feed), 619 Glucono delta-lactone, 290, 1774, Appen• Frozen foods. See Freeze-concentrating, Gel power, 1451 dix 1 Freeze-drying, Freeze preserving, and Gels, 470,478, 824 Glucose,109,223,332-333,336,408,415, specific commodities Gelvieh cattle, 194 476-478,773,778,831-832,936, Frucote dip/spray, 783 Generic food, 824 1799,1957 Fructose, 323-333,415,476-478,778, Genes, 371,824-827 Glucose oxidase, 607 1957 Genetic code, 25, 557 Glucosides, 353 Fruit, 566, 775-781. See also specific fruits Genetic homeostasis, 949 Glume, 2108 Fruit fly, 781-782 Genetic insect controls, 1008 Glutamic acid, 25-34, 703, 2078, Appen- Fruit juice, 417-424, 2010-2012, 2040. See Genetic material and resources, 368-372, dix 1 also specific fruits 1011,1399,1496 Glutamine, Appendix 1 Fruit leather, 89 Genetics (bacterial), 127 Glutaraldehyde, 748-749 Fruit moth, 984 Gentian, 827 Glutathione systems, 33-34,109 Fruit-packaging fungicide, 782-783 Geotropism, 828, 1498 Gluten, 1138, 2106, See also Bread and Fruit sugar. See Fructose Geranyl benzoate, Appendix 1 bakery products, 2123 Fruit webworm, 2104 Geranyl butyrate, Appendix 1 Glutenin, 2123 Fruitworm, 783, 2044 Geranyl formate, Appendix 1 Glutinous rice, 1663 Frying oils, 1360. See also specific oils Geranyl phenylacetate, Appendix 1 Glycerides (fatty acids), 1363 Fucoxanthin, 1483 Geranyl propionate, Appendix 1 Glycerin, 970, Appendix 1 INDEX 2285

Glycerol esters, 1155, Appendix 1 Grass tetany, 928, 1112,1792 Guar gum, 599,688,906,1073, Appen- Glycine, 25-34, 606, 625,1799, Appen- Grass waterway, 1837-1838 dix 1 dix 1 Grated cheese, 882-883 Guava, 905-906 Glycine Maximus, 1856, 1858 Gravenstein apple, 64 Guazatine fungicide, 906 Glycolipids,1097-1098 Gravity (geotropism), 828 Guernsey cattle, 205 Glycolysis, 35, 831-832 Gray-brown podzolic soils, 1814-1815, Guinea millet, 1287 Glycosides,739 1820 Gulf Coast tick, 2019 Glycyrrhizins,1960-1961 Gray leaf spot, 2042 Gulf white butterfly, 309 Glyoxylate shunt pathway, 336 Gray mold neck rot, 812, 1377 Gullet, 1546 Glyphosphine,1499 Gray mold rot, 854 Gully erosion, 1818, 1836 Gnat, 983 Gray wooded soils, 1815 Gum arabic See Acacia gum Goat milk, 830-831, 1209, 1212-1213, Grazier, 883 Gumbo, 1366 1220-1221,1223,1242 Grazing, 921-924 Gum candy and drops, 477-478 Goats, 832-836, 1160, 1168 Grazing (rotational), 883 Gum guiac, 53, 599,906, Appendix 1 Goiter, 572, 761 Greasy spot, 787 Gumminess, 1997 Golden Delicious apple, 64 Great Plains region, 1810, 1823, 1835 Gummy stem blight, 529 Golden nematode, 1337, 1540, 2043 Greek method (olive preparation), 1371 Gums and mucilages, 446-447,688,906- Golden seedless raisin, 1640 Greenback, 2051 907 Gold Nugget squash, 1904 Green bean, 160, 164-165, 705 Gunpowder tea, 1992 Goldwasser, 1100 Greenbug, 2128 Gustatory receptors, 717 Golgi body, 368 Green coffee, 458 Gutadel grape, 2144 Goober, 885 Green dyes, 471,473 Gutta Hang Kang, 1155 Gooseberry, 247,783,836-838 Green feeding, 910, 924-925 Gutta Katian, 1155 Goral, 832 Greenhouse, 363,521,784,883-885 Gypsum, 670 Gorczynski climate classification, 434 Greenhouse white fly, 2139 Gypsum block soil moisture tester, 2093 Gossypol, 489-490, 649 Green June beetle, 1048 Gypsy moth, 907, 984 Gouda cheese, 838-839,1253 Greenland halibut, 1721 Grading, eggs, 1590-1591 Green manure, 885 Haber-Bosch process, 668 sweet corn, 1953 Green onion, 1378 Hadal zone, 1735 tea, 1992 Green pea, 1412, 1414 Haddock,1709,1712,1718,1746,1747, walnut, 2094-2096 Green peach aphid, 1091-1092 1749 See also other specific commodities Green pepper, 1453 Haff disease, 755 Grading up (swine), 1978 Green pigment, 405-406 Hail injury, 536 Grafting, 66. See also specific fruit trees Green Revolution, 1663, 1669-1672, 2110 Hahtail, 1710, 1713 Graham flour, 2123 Greensprouting, 1535 Hahy fungus beetle, 582 Grain, 374-377,784-785,804-806. See Green tea, 1992 Hairy indigo, 912 also specific grains Green turtle, 2054 Hahy root (apple), 129 Grain (cereal) rust, 789 Grenache grape, 2144 Hahy vetch, 914, 2063 Graining, 475 Grenadier, 1711, 1713 Hajidula orange, 1380 Grain legume, 1072 Grignolino grape, 2144 Hake, 700, 1709,1710, 1711,1712, 1721- Grain-meat relationship, 1157-1158 Grimes Golden apple, 64 1722,1746,1747,1748 Grain (poisonous), 757 Grinding, 459, 1874 Half-and-half cream, 1222, 1224, 1238 Grain sorghum, 1841, 1849-1855 Griotte cherry group, 384 Half-life (radiation), 1019 Grain-storage insects, 839-843 Griseofulvin fungicide, 44 Halibut, 1713,1715,1720-1721,1747 Grain whiskey, 2132 Grits, 1874 Halogen derivative pesticides, 998 Gramagrasses, 872 Groats, 1356 Ham, 1165, 1170-1171 Gramineae, 861, 2106 Grolleau grape, 2144 Hamburg Class poultry, 1562 Gram stain, 127, 843 Gropello grape, 2144 Hamlin orange, 412-415,1380-1381 Grana cheeses, 843 Gros plant grape, 2144 Ham mite, 1295 Granadilla, 1411 Ground beetle, 244 Hampshhe sheep, 1786, 1787 Granary weevil, 841-842 Ground fish, 700 Hampshhe swine, 1974 Granular (stirred-curd) cheese, 843-844, Groundnutoil, 1359, 1363-1364 Hand cheese, 908 1268 Groundnut (peanut), 132,478,593,621, Hand sprayers, 1898 Granulation, 353 648,688,776,885-904,1074,1132, Hanepoot grape, 2144 Granules (pesticide), 1464 1335,1901 Hanes nutrition survey, 572 Grape, 42, 787, 789,809-810,829,844- Ground spices, 1885 Hanging beef, 1173 855,1100 Ground water, 1825-1836 Haploid, 730, 1497 Grape anthocyanins, 42 Ground-water barrier, 1836 Haploid number, 24, 729 Grape berry moth, 853, 984 Ground-water basin, 1836 Haploid phase, 821 Grape curculio, 536 Ground-water equation, 1836 Hard blood orange, 1379 Grapefruit, 410-419, 421-432, 776, 780, Ground-water podzols, 1815 Hard candy, 475, 478 855-861 Grouper, 1710-1713 Hard cider, 74 Grapefruit oil, Appendix 1 Growth modification and regulation (plant) Hardening (ice cream), 1220, 1279-1281 Grape leaf hopper, 983 387-388,430,1140 Hardiness (wheat), 2106-2108 Grape mealybug, 1156 Growth (plant), 904 Hardness, 1997 Grape phylloxera, 861 Growth promoting factor, 1017 Hardpan, 1818 Grape rootworm, 853-854 Growth retardation, 571 Hard wheat, 2106 Grape sugar, 1957 Grub, 272, 905 Hare, 1629-1634 GRAS, 861 Grumusols, 1815, 1820 Haricot, 160 Grasses, 861-880, 910. See also Hay and Grunts (grunters), 1710, 1713 Harlequin bug, 909 forage crops Gruyere cheese, 905,1240 Harrow, 2026-2027 Grasshopper, 880-883, 983, 1101, 1540 Guaiacol, 55,2061 Harvesting equipment, 909-910, 1428, Grasslands, 10,882 See also Grasses; Hay Guano, 670 2121-2122. See also specific crops and forage crops; and Rangeland Guar, 912 Harvesting (honey), 958-959 Grass silage, 882 Guard cell (plant), 1069, 1916 Harvest mite, 1296-1297 2286 INDEX

Hatchery (salmon), 1730 Hexose monophosphate oxidative pathway, Horse milk, 1209 Hawksbill turtle, 2054 336 Horseradish, 968-969 Hay and forage crops, 910-934 Hexose synthesis, 1481-1482 Hothouse lamb, 1785 Hay and forage equipment, 930-934 Hexyl alcohol, Appendix 1 Hot-pack cream cheese, 2056 Hays converter cattle, 200 Hexylcinnamaldehyde, Appendix 1 Hot pepper, 1453 Hazelnut, 696-698, 1346-1349 Hibiscus oil, 1362 Housefly, 969 Head blight, 1091 Hickory nut, 947 HTST. See High-temperature-short-time Head lettuce, 1082 Hickory shuckworm, 1449 processes Health. See Dietary trends; Foodborne High-altitude climate, 8 Hubbard squash, 1904 diseases; Nutrition; Sodium chloride, High blood pressure, 573 Huckleberry, 969-970 Sweeteners, and specific commodities High-density planting, 1426 Human flea, 726 Health-sugar connection, 1955 High-density polyethylene milk containers, Human milk, 1209, 1217, 1220-1221, 1223 Heart cherry group, 382 1230 Humectants and moisture-retaining agents, Heating degree day, 435-436 High-ester pectins, 1451 970-971,1941 Heating (greenhouse), 884-885 High-fructose corn syrup, 1137, 1957 Humic gley soils, 1815 Heat of respiration. See Respiration (Plant) Highland climate, 8, 12 Humidity control. See specific commodities Heat period (livestock), 104 Highland malt whixkey, 2131 Humidity province, 434 Heat production (animal), 622-625 Highland soils, 1811 Humid South pasture and rangeland region, Heat tolerance (cattle), 199 High-temperature, short-time processes 915-917 Heat transfer, 611-613 (HTST),1227,2008,2013 Humpback salmon, 1730 Heat preserving processes, 2006-2015 High-yielding varieties, 1663-1664, 1669- Humus, 971,1809,1818 Heavy metal poisoning, 740 1670,2110 Hungarian grass, 1287 Hedgerow, 935 Hill system (strawberry), 1927 Hungarian vetch, 2063 Hedonic scale, 2004 Hilum, 1909 Hyacinth bean, 160 Heel fly, 279 Hinds walnut, 2089 Hybrid corn, 1118-1120 Hegari sorghum, 1850 His, 948 Hybridization (insect), 953 Heifer calves, 185,210 Hispid,948 Hybridization (plant), 1077,1118-1120, Hellebore insecticide, 935 Histidine, 25-34, 625, 1616, Appendix 1 1144-1145,1493,1859-1860,1945, Helmin thosporum, 485, 787 Histomoniasis, 1600 1990,2031-2032 Heme, 1172 Histones, 948-949 Hybrid rye, 1694 Hemicellulase, 605 Histosols, 1813 Hybrid swine, 1977 Hemicellulose, 690, 779 Hive (bee), 957-960 Hydantoin process, 32 Hemiptera, 935 Hodson insecticide, 949 Hydrair cooling, 1478-1479 Hemispherical scale, 1706 Hog follicle mite, 1296 Hydration. See specific commodities Hemoglobin, 571,1015-1016,1615-1616 Hogget, 1783, 1784 Hydraulic sprayers, 1897 Hemorrhagic dysentery, 2087 Hog louse, 1102-1103 Hydrocarbon and hydrocarbon derivative Hemorrhagic septicemia, 217 Hog millet, 1287 insecticides, 998 Hemorrhagic syndrome (poultry), 1602 Hogs, 616, 1160-1164,1967-1983 Hydrochloric acid, 704 Hemosiderin, 1015 Hojablanca, 1678 Hydrocolloids, 468-470 Hen. See Poultry Hold pasteurizer, 2009 Hydrocooling, 389 Hen clam, 1302 Holenzyme,452 Hydrogenation, 1361 Hen egg. See Egg (hen) Holland's gin, 830 Hydrogen cyanide, 353, 785, 1012, 1463 Hepatic plasma, 2059 Holstein-Friesian cattle, 204 Hydrogen ion, 2-4 Hepatitis, 753-754 Home canning, 750 Hydrogen peroxide, 51, Appendix 1 Heptachlor insecticide, 935-936 Homeostasis, 949 Hydrogen sulfide, 33, 34 Heptanal, Appendix 1 Homogenizing, 950, 1211, 1228-1229, Hydrol, 1135, 1138 Heptanone, Appendix 1 1275 Hydrologic subsystem, 1809 Heptenophos fungicide, 936 Homolactic fermentation, 1799 Hydrologic cycle, 1824 Heptyl alcohol, Appendix 1 Homoptera, 950 Hydrology, 1824 Heptylparaben, Appendix 1 Honey, 475, 750, 761,950-960,1957 coastal terrain, 1828-1835 Herb, 936, 1885 Honeybee, 523,950-960, 1957 limestone terrain, 1831-1832 Herbaceous, 936 Honeydew melon, 960,1319 semiarid region, 1832-1833 Herbicide, 936-946. See also specific types Honey wine, 960 volcanic region, 1833 Herding. See Introductory Hook-and-line gear, 1739 Hydrolysate (protein), 605 Heredity (plants), 824-826, 1492-1497 Hooping (cheese), 1253 Hydrolysis, 353, 971-972, 1849, 1910, Hereford cattle, 194 Hop, 829, 960-963, 1335 1958,2056,2166 Hereford swine, 1974-1975. Hop clover, 443 Hydrophilic, 972 Hermitage wine, 946 Hops oil, Appendix 1 Hydrophobic, 972 Herpes virus, 1632 Horehound, 963 Hydrosphere, 1825 Herring, 700,1709,1710,1712,1715, Horizontal filter, 698 Hydrostatic pressure sterilizer, 2011-2012 1722-1723,1748,1752 Horizon (soil), 1810, 1812, 1819, 1821 Hydroxyanisoles,1518 Hesperidium,1094 Hormone, 324,337,963-966, 1006,1098 Hydroxycitronellal, Appendix 1 Hessian fly, 947, 2128 Hormones (juvenile), 1006-1007 Hydroxylated lecithin, Appendix 1 Hessiche Bergstrasse wine district, 2142 Hormones (plant), 1498 Hydroxyl ion, 2-4 Heterocyclic pesticides, 997 -998 Horned breeds (beef cattle), 187-188 Hydroxyproline, 25-34 Heterolactic fermentation, 1799 Horn fly, 966 Hydroxypropyl cellulose, 733, Appendix 1 Heterophyid infection, 760 Horntail fly, 1703 Hydroxypropyl methy1cellulose, Appen- Heterosis, 188-189 Hornworm, 967, 985, 2044 dix 1 Hexachlorbenzene fungicide, 947 Horse bean, 160 Hygroscopic, 45, 972 Hexachlorophene bactericide and fungicide, Horse chestnut, 305 Hymenoptera, 972-973 947 Horse feeds, 616 Hyp,973 Hexane, 489-490 Horse fly, 967-968 Hypercalcemia, 324 Hexanoic acid, Appendix 1 Horse louse, 1103 Hyperexcitability, 324 Hexaploid,2110 Horse mackerel, 1709, 1711 Hyperkeratosis, 2076 Hexapoda,947 Horsemeat, 1168 Hyperkinesis, 573 INDEX 2287

Hyperlipidemia, 1098 Inhibitor (oxidation), 52-53 Irish whiskey, 2135, 2137 Hypertension, 573 Injections (for poultry), 1599 Iron, 110,571-572,631-632,674, 1013- Hypervitaminosis, 2082 Inoculation, 974, 1073 1018, Appendix 1, Appendix 2, Table 1 Hypha, 794 Inositol, 974, Appendix 1 Iron deficiency anemia, 571-572 Hypobaric storage and transport system, Insecticide, 981-1002. See also Insecticide Irradiated food products, 286,1018-1024, 480-481 and pesticide technology; and specific 1192 Hypocalcemia,324 formulations Irrigation, 8,9,10,439-440,676-677, Hypoglycemia (swine), 1983 Insecticide and pesticide technology, 1002- 1024-1044,1124,1322,1846 (See also Hypoplasia, 2067 1009 specific crops) Hypoprothrombinemia, 2087 Insects, 974-981 (See also Insecticide; and Ischemic heart disease, 564 Hysteresis (humectants), 970 various species) Island Belle grape, 2144 HYV. See High-yielding variety Insemination (livestock), 104-106 Isoamyl acetate, Appendix 1 Instant coffee, 454, 459-462 Isoamyl butyrate, Appendix 1 Ibex, 832 Instar, 1009 Isoamyl formate, Appendix 1 Ice box watermelon, 2100 Institute of Food Technologists, 1009 Isoamyl hexanoate, Appendix 1 Ice climate. See Introductory Instruments (analysis and testing), 1183- Isoamyl isovalerate, Appendix 1 Ice cream, 320, 1215, 1268, 1273-1281, 1884,1226,1233-1234,1266-1268, Isoamyl salicylate, Appendix 1 1475 1452,1620-1621,1836,2016,2074, Isobornyl acetate, Appendix 1 Ice day, 436 2076,2077,2078-2079,2081,2083, Isobutyl acetate, Appendix 1 Ice (dessert), 1272-1273 2085,2087,2152 Isobutyl alcohol, Appendix 1 Ice formation (freezing process), 767,773 Insulin, 332,408, 964 Isobutyl cinnamate, Appendix 1 Ice milk, 1269, 1272-1273 Intercropping, 1009 Isobutyl-isoprene copolymer, Appendix 1 Ichang gooseberry, 837 Interdonato lemon, 1076 Isobutyl phenacetate, Appendix 1 Ichang tea, 1992 Interfacial adsorption theory (odor), 720 Isobutyl salicylate, Appendix 1 Ichthyohemotism and ichthyohepatoxism, Intergenic cross, 1495 Isobutyric acid, Appendix 1 755 Intermediate-moisture foods, 4, 110, 970- Isoelectric point, 27-29 Ichthyophobia,1753 971,1009-1011,1467 Isoleucine, 25-34,625,1617, Appendix 1 Icicle radish, 1636 Intermediate proofer, 293 Isomerases, 603-604, Appendix 1 Ideal solution, 1848 Intermountain pasture and rangeland region, Isopropyl acetate, Appendix 1 Idiopathic hypochromic anemia, 1017 918-919 Isopropyl alcohol, Appendix 1 Ile,974 International Board for Plant Genetic Re• Isopropyl citrate, 53 Illuviation, 1812 sources (IBPGR), 1011 Isopropyl formate, 785 Imitation foods. See Food analogs International Center for Tropical Agriculture Isoptera, 1044 Imitation sour cream, 1238 (CIAT),1011 Isopulegol, Appendix 1 Imitation vanilla, 2061 International Council for the Exploration of Isothiocyanate herbicides, 946 Immersion freezing, 773, 1758 the Sea, 97 Isovaleric acid, Appendix 1 Impastata cheese, 1240 International Crops Research Institute for Isoxathion insecticide, 1044, Imperfecti (fungus), 795 the Semi-Arid Tropics, 1011 Italian cheese, 1044, 1243-1244 Imperial Hyson tea, 1992 International Livestock Center for Africa Italian millet, 1287 Inbred swine, 1976 (ILCA), 1011 Italian vegetable marrow, 1903 Inbreeding (livestock. See Breeds and breed- International Maize and Wheat Improve• Italian wheats, 2111-2112 ing (cattle) ment Center (CIMMYD, 2110 Italian wines, 2141 Inbreeding (plant), 1118-1120 International Potato Center, 1011 Itch mite, 1295 Incap, 974 International Rice Research Institute (IRRI), Ives grape, 2144 Inceptisols, 8, 1812 1669 Incinceration (poultry waste), 1568 International Union of Pure and Applied Jack bean, 160 Incohnu, 1754 Chemistry (IUC), 2073 Jack cheese, 1268, 1309 Incrossmated poultry, 1564 Interphase, 368 Jack fruit, 296, 1045 Incubation, 97 Interplanting, 548. See also specific crops Jaffa orange, 1381 Incubation period (foodborne diseases), Interstem method, 548 Jalapeno pepper, 1455 743-744 Intrinsic factor, 1017,2080 Jam,48, 1475, 1961 Indehiscent fruit, 776 Introduction (plants), 1496 Jamaican rum, 1691 Indeterminate growth, 974 Inulin, 101,397 James grape, 2144 Indian alfalfa, 16 Inventory (crop land), 499-509 Japanese beetle, 1045-1046 Indian butter bean, 160 Inversion (emulsion), 470,598-599 Japanese millet, 1287 Indian meal moth, 584, 843 Invertase, 606 Japanese peppermint, 1292 Indian Ocean fisheries, 1710, 1714 Invert sugar, 476-477, 1957 Japanese sardine, 1724 Indian ricegrass, 872 In vitro, 1011 Japanese wax scale, 1706 Indigo colorants, 473 In vivo, 1011 Japanese wheats, 2111 Indirect additives, 8 Involucre, 1011 Japonica rice, 1664 Individually quick-frozen foods (IQF), 773 Iodination, 1012 Jelly, 48, 1451, 1475,1961 Indole, Appendix 1 Iodine, 631,1011, Appendix 2, Table 1 Jelly candy,477 INEAC (Institut national pour l'etude agro- Iodine number, 1361 Jelly grade pectin, 1451 nomique du Congo (Beige), 1399 Iodogorgoic acid, 1012 Jelutong, 1155 Infant botulism, 750, 960 Iona grape, 2144 Jersey buff turkey, 1566 Infant formulas, 1210 Ionizing radiation, 1018 Jersey cattle, 205 Infantile obesity, 572,1611 {3-Ionone, Appendix 1 Jersey white giant chicken, 1563 Infectious bronchitis (poultry), 1602 £-Ionone, Appendix 1 Jerusalem artichoke, 101 Inflorescence, 474,728-730,863-864, IQF (Individually Quick Frozen Foods), Jessamine poisoning, 761 1353,1695,2108 273 Jimsonweed,937 Infrared technology, 499-509 IRHO (Institut de recherches pour les huiles Johannisberg Riesling grape, 2144 Ingredients. See Additives and other food et oteagineux), 1399 Johnson grass, 872, 937 chemicals; Colorants; Flavorings; plus Irish mist, 11 00 Johnson grass, 872, 937 specific commodities Irish moss, 1755 Jointworm, 1046-1047 Inhibitor (enzyme), 603 Irish potato famine, 815 Jojoba oil, 1362 2288 INDEX

Jonah crab, 514 Krebs cycle, 335-336, 1098, 1990 Lead poisoning, 762 Jonathan apple, 65 Krill, 519 Leaf, 862, 1068-1070 Joppa orange, 1381 Kudus,179 Leaf analysis, 456 Jowl (pork), 1968 Kudzu, 912,1074 Leaf area index (LA!), 1070 Juice processing, 417-426,2010-2012, Kumiss, 1100, 1239 Leaf beetle, 2162 2040 Ktimmel,1100 Leaf blight, 347, 804,815, 816 Jujube, 1047 Kumquat, 1055 Leaf curl, 485, 1651 June beetle, 1047-1048 Kvas,1055 Leaf filter, 698 Jungle fowl, 546 Kwan, Appendix 3, Table 2 Leaf hopper, 176, 983, 1070-1071, 1430, Juniper berry, 829, Appendix 1 Kwashiorkor syndrome, 1611, 1879 1540 Juniper forests, 1811 Leaf miner, 983, 2044, 2071 Juniper scale, 1706 Labdanum oil, Appendix 1 Leaf nematode, 1333 Juvenile hormones, 1006-1007 Labeling, 573, 994-995. See also specific Leaf pattern (fruit trees), 779 commodities Leaf protein, 1613-1614 Kadarka grape, 2144-2145 Labile, 1056 Leaf roller, 984 Kadota fig, 694 Lablab bean, 160 Leaf roll (potato), 1539 Kafu,882, 1210, 1239, 1850,1852 Laburnum poisoning, 761 Leaf rust, 2127 Kahlua, 1099 Lactase, 606 Leafspot disease, 391,485,530, 787, 816, Kaisdous tea, 1992 Lactated mono.ifiglycerides, Appendix 1 893-894,1652,1929 Kale, 806-808,1049-1050 Lactation, 572, 1217 Leafy spurge, 937 Kamoboko,701 Lactic acid and fermentation, 325, 666, Leaker spoilage, 2007 Kantar, Appendix 3, Table 2 1125,1138,1229, Appendix 1 Lean-type hog, 1971 Kaoliang sorghum, 1850 Lactination tetany, 1112 Leather (fruit). See Fruit leather Kaolin, 45, Appendix 1 Lactofil, 1239 Leather jacket, 983 Kara clover, 443 Lactose, 332-334,475,1475,1957-1958 Leatherneck turtle, 2054 Karakul sheep, 1786 Lactose intolerance, 739, 1132 Leavening agents, 288-291 Kara pepper, 1453 Lactulose,1958 Lebanon balogna, 1192 Karaya gum, 599, 906, Appendix 1 Lactylated fatty acid esters, 599, 733, 1948, Leben, 1239 Karlsruhe test substances, 773 Appendix 1 Lecanium scale insects, 1703 Karoub bean, 160 Ladak alfalfa, 16 Lecithin, 470,599, 1477, 1880, Kaschin-Beck disease, 757 Ladino clover, 714, 1074 Appendix 1 Kaskh,1239 Lady beetle, 244,1056 Lecithination,1874 Kasumin fungicide, 45 Lage,2148 Leek, 1071-1072 Katydid, 105 1 Lager beer, 223 Lees, 1072 Keemun tea, 1992 Lagering, 224 Leghorn chicken, 1563-1564 Kelco process, 2159 Lahontan alfalfa, 16 Legume, 776-777,910,1072-1075,1104, Kelp, 1755, Appendix 1 Lake (color), 472 1412-1422,1856-1870 Keng rice, 1664 Lake (drainage), 1825 Leicester sheep, 1786, 1790 Kentish group cherry, 384 Lake herring, 2138 Lemandarin, 1077 Kentucky bluegrass, 914 Lake States forest, fruit, and darry region, Lemina, 2108 Keratitis (cattle), 217 1060,1064 Lemon, 410-418, 420-432, 776, 780, Keratomalacia, 2076 Lake States pasture and rangeland region, 829,1075-1079 Kernel (walnut), 1094-1096 917-918,1064 Lemonange, 1077 Kernel (wheat), 2108-1810 Lake trout, 2051 Lemongrass oil, Appendix 1 Kerner grape, 2145 Lake white fish, 2138 Lemonime,1077 Ketohexoses,332 Larnb,481,1160,1168,1171,1779, Lemon oil, Appendix 1 Ketone pesticides, 998 1785-1786 Lentil, 160, 1074,1412,1415-1416 Ketosis, 1098 Lambing frequency, 1791 Lepidoptera, 983, 1079-1080 Key lime, 1095 Lamb's lettuce, 487 Leptospuosis, 219, 1792 Khaki Campbell duck, 1570-1511 Lancashire cheese, 1056-1057 Lespedeza,914, 1074, 1080-1081 Khapra beetle, 1051-1052 Lance nematode, 1333 Lesser grain borer, 802 Kidney bean, 160 Land-capacity classification, 1059-1063 Lethal dose (pesticide), 992-994 Kilning ( malt), 141 Land management and planning, 1057-1068 Lethality determination (See Z value) Kimichi,2081 Landrace swine, 1976 Lettuce, 481,810,829,881,1081-1093, Kinetins, 1499 Landsat crop-sensing satellite, 499-509 2069 King crabb, 512-513 Land-soil classification, 1819 Lettuce mosaic disease, 1091 Kinnow,1144 Lanolin, 1155, Appendix 1 Leu, 1093 Kirsch, 281 Laplace effects, 734 Leucaena glauca poisoning, 761 Kisselomleko,1239 Lapsang Souchong tea, 1992 Leucine, 25-34,1617, Appendix 1 Kitazin fungicide, 1052 Lard, 593,1359 Levee system, 1028 Kiwi fruit, 247, 837-838 Lard-type hog, 1971 Leveling, 1029 Kleiber feed equation, 624 Large-mouth bass, 157 Levulose. See Fructose Knapsack-type duster, 1898 Larva, 1068 Lewis spider mite, 1293 Knipperle grape, 2145 Laser leveling system, 1029 Licorice, 1093 Knockbal insecticide, 1052 Late blight, 366, 804, 809 Liederkranz cheese, 1093 Kobe beef, 201 Laurel leaf oil, Appendix 1 Ligases,604 Kochia, 912,1841 Lauric acid, 555,1361, Appendix 1 Light beer, 223 Koda millet, 1289 Lauter tun, 224 Light exposure-energy relationship, 405- Kohlrabi, 806-808, 1052-1054 Lava, 1833 406 Kola nut, 1054,1348-1349 Lavender oil, Appendix 1 Lighting (poultry house), 1578 Kona crab, 514 Laws of the Sea, 1741-1745 Light penetration (ocean), 1734 Kongo pea, 1412 Laying hens. See Poultry Light sensitivity (soybean), 1860-1861 Koppen climate classification, 434 (See also Leaching, 1848 Lignin, 660, 2061 Introductory) Lead arsenate insecticide, 1068 Lima bean, 160, 164-165, 172, 174 Kramer shear test, 76 Lead cable borer,S 84 Lima bean pod borer, 176 INDEX 2289

limburger cheese, 1093-1094, 1240, 1268 Loire wine region, 2141 Mahogany clam, l302 Lime (fruit), 410-418, 425-430, 780, Long pepper, 1453 Maillard reaction, 31, 957 1094-1097 Longtailed mealybug, 1156 Maine-Anjou cattle, 195 lime (hydrated), 272 Looper, 983 Main note (flavor), 717 lime oil, Appendix 1 Looseleaf lettuce, 1084 Maize (corn), 132,223,307,705,786, Lime pan, 1818 Loose smut, barley, 802 811,841,881,1037,1042,1113-1132, Limequat,411 oats, 1356 1330-1336,1521-1522,1686,1766, Limestone, 323, 673, Appendix 1 wheat, 2128 1845 Limestone terrain hydrology, 1831 Loquat, 1102 Maize (corn) feeds, 621,623, 625, 627, Lime-sulfur, 994 Losses (soil), 1823-1824 648-650 Liming (cane juice), 1940 Losses (vitamins), 2074-2075 Maize (corn) processing, 1132-1139 Limited tillage, 2020 (See also No-Tillage Louisiana conch, 1300 Maize sugar vinegar, 2065 Planting) Louse, 983, 1102-1103, 1792 Maize (sweet corn), 1949-1955 Limonene, Appendix 1 Lovage, 1103, Appendix 1 Malathion acaricide-insecticide, 840, Limonin,417 Lovegrasses, 873 1139-1140 Limousin cattle, 195 Lovell rootstock, 1424 Ma1bec grape, 2145 Linaloe wood oil, Appendix 1 Low-ester pectins, 1451 Maleic hydrazide growth inhibitor, 1140 Linalool, Appendix 1 Low-fat milk, 1216, 1224 Malic acid, 60, 73, 77,2154, Appendix 1 Linalyl acetate, Appendix 1 Low huckleberry, 970 MaIling dwarf trees, 66-67 Linalyl benzoate, Appendix 1 Lowland rice, 9,1664 Malmsey grape, 2145 Linalyl isobutyrate, Appendix 1 Lowlands soils, 1811 Malnutrition, 570-572,1217,1611 Linalyl propionate, Appendix 1 Low-oxygen atmosphere, 22, 480-481 (See Malo-lactic fermentation, 2154 Lincoln sheep, 1786, 1787, 1789 also Hypobaric Storage and Transport Malonyl coenzyme A, 1098 Lindane insecticide, 1097 Systems) Malt, 606, 1140 Linoleic acid, 1361 Low wines still, 2136 Malta blood orange, 1381 Linolenic acid, 564,1361, 1643 Luau, 1986 Maltese goat, 833 Linseed meal, 648 Lubricants, antistick, and release agents, Malthusian postulation, 1142, 1856 Linseed oil, 726 1104 Maltitol,1958-1959 Linuron herbicide, 1097 Lumpy jaw, 218-219 Maltodextrin, 475,1910 Lipase, 605, 607 Lupine, 1074, 1104-1106 Maltose, 223,332,334,475,1958 Lipid oxidation (meat), 1172 Lutein, 1483 Malt vinegar, 2065 Lipids, 416-417, 573, 1097-1098, 1400, Luteinizing hormone, 964 Malt wort, 223 1612,2059 Luteotrophin, 964 Malus, 59 Lipolysis, 2166 Lyases,604 Malvaceae, 1142-1143 Lipoproteins, 1098, 1612 Lychee,1106,1346 Malvasia grape, 2145 Lipoxygenase,1880 Lye See Sodium hydroxide Mammee apple, 1143 Liqueur de Tirage, 378 Lygusbug,176 Management (insecticide technology), Liqueurs and cordials, 1099-1100 Lymphopenia, 2078 1002-1009 Liquid feeds, 657 Lyophilic coIlids, 468 Management (land), 1057-1068 Liquid fertilizer, 669 Lyophobic coIlids, 468 Manchurian walnut, 2089 Liquid -immersion freezing, 77 3 Lys,1106 Mancozeb fungicide, 1143 Liquid-liquid extraction, 1848 Lysimeter, 1836, 1837 Mandarin, 410-418, 420-432, 780, Liquid manure system, 1895 Lysine, 25-34,285-286,625-626,1132, 829,1143-1147 Lisbon lemon, 1076 1617,2123-2124, Appendix 1 Mandarin oil, 1147, Appendix 1 Listeriosis (small game), 1631 Mands forage plant, 1287 Litchi nut, 1106, 1346 Macadamia nut, 1107-1109,1346 Maneb fungicide, 1147-1148 Lithosols, 1815, 1820 Macaroni, 613-614 Manganese, 356, 633,674, 1148-1149, Lithosphere, 1825 Mace, 1109, 1350 Appendix 2, Table 2 Litter (poultry), 1574-1575 Mace oil, Appendix 1 Manganese chloride, Appendix 1 Little walnut, 2089 Maceration (grapes), 2149 Manganese gluconate, Appendix 1 Littoral zone, 1735 Macha wheat, 2107 Manganese glycerophosphate, Appendix 1 Liver, 32-34,605 Machinery mold, 2169 Manganese hypophosphite, Appendix 1 Liver fluke (sheep), 1794 Mackerel, 1709,1710,1711,1712,1715, Manganese sulfate, Appendix 1 Liver homogenate, 2054 1725-1726,1749,1751 Manganese toxicity, 1148 Livestock production, 1100-1101. See also Macroclimate, 434 Mange mite, 1295 Beef and dairy cattle; Goats; Intro• Macrocytic hyperchromic anemia, 1017 Mango,481,1149-1153 ductory; Meat; Poultry; Sheep; Swine Macromolecule, 1109,2056 Mangosteen, 1153 Livestock protection, 1842 Macrophoma rot, 810 Manioc, 351-354 Loaf (hay), 934 Madagascar bean, 160 Mannitol, 1958-1959, Appendix 1 Loam, 1818 Madeira, 1109-1110 Mannose,332 Loamy soils, 1818, 1837, 1844 Maderise,2155 Manure, 668,1153,1314 Lobster, 510, 514-515, 1713, 1753, 1754 Maggot, 983,1110,1792 Manure spreader, 1895 Lobster poisoning (See Seafood poisoning) Magma, 1941 Manzinilla sherry, 1796 Local necrosis, 2067 Magnesium, 356, 632-633, 667,673,1110- Maple bacterial diseases, 152 Lochleven trout, 205 1113, Appendix 2, Table 1 Maple syrup, 610, 1153-1154 Locomotion (fishes), 1734 Magnesium carbonate, 45,340, Appendix 1 Marangoni effect, 733-734 Locust (Seventeen-year), 1101 Magnesium chloride, 700, Appendix 1 Marasca cherry group, 384 Locust bean, 160 Magnesium hydroxide, Appendix 1 Maraschino cherry, 42, 390 Locust bean gum, 599, 906,1073, Magnesium oxide, Appendix 1 Maraschino liqueur, 1100 Appendix 1 Magnesium phosphate, Appendix 1 Marasmus syndrome, 1611 Lodging (crop), 1102, 1860 Magnesium silicate, 45, Appendix 1 Marc, 2149 Loess, 1818 Magnesium stearate, 45,599, Appendix 1 Marc liqueur, 1100 Loganberry, 255 Magnesium sulfate, 1910, Appendix 1 Marcuttage. See Air layering Loggerhead turtle, 2054 Magness Taylor puncture test, 75-76 Marek's disease, 1602 Loin (pork), 1968 Magnolia scale, 1706 Margarine, 489,1362 2290 INDEX

Margarine disease, 762 extender, 1882 Mesocarp,775 Mariculture, 94, 517 feedstuffs consumed, 1158 Mesoclimate,434 Marjoram, 1154 fermented sausages, 1191-1192 Mesopalagic zone, 1734 Marjoram oil, Appendix 1 grain-meat relationship, 1157-1158 Mesophilic bacteria, 47 Marketing season. See specific fruits and instrumental tenderness measurements, Mesophyll,1069 vegetables 1183-1184 Met, 1203 Markhor,832 irradiation preserving, 1018-1024, 1192 Metabolism, 335-337,1098,1111,1291, Marl, 1818 massaging methods for tenderizing, 1182 1479,1546-1548,1778. See also spe• Marlatt scale, 1706 mechanically-deboned meat (MOM), cific chemicals, elements, minerals, and Marshmallow, 476-479 732,1168-1170,1598-1599 vitamins Maryland swine, 1976 mechanical methods for tenderizing, Metabolizable energy (ME), 621,927 Masa,2047 1180-1181 Metagonimiasis,760 Mashing, 223-224 moisture binding, 1475 Metal-ion deactivators, 1772-1773 Massaging (meat), 1182 nitrates and nitrites, 1188-1190 Metalloenzymes, 603, 2172 Massaranduba bolata, 1155 packing and processing, 1160-1164 Metaphase, 369 Masscuite,1940 pasteuriza tion, 1191 Metcalf bean, 160 Mass method (plant breeding), 1494 per capita consumption, 1159 Metacrate insecticide, 1203-1204 Mastcating process, 1997-1998 phosphates for curing, 1190 Metaldehyde molluskicide, 1204 Masticatory substances, 479, 1154-1155, preserving, 1184-1192 Metamorphosis, 980,1007,1068,1204 Appendix 1 pressure methods for tenderizing, Methabenzthiazuron herbicide, 1204 Mastitis (bovine), 219-220 1182-1183 Methallyl chloride, 785 Mastitis (sheep), 1792 production and consumption, 1158-1160 Methamidophos acaricide-insecticide, Masu salmon, 1730 refrigeration, 1185 -1187 1204-1205 Mataro grape, 2145 rendering, 1199-1201 Methanol. See Methyl alcohol Mathematical model, 752-753, 1935-1936 restraining methods for tenderizing, 1180 Methidathion acaricide-insecticide, Mating (livestock), 189-190 salt curing, 1191 1205 swine, 1927 smoking, 1190-1191 Methiocarb insecticide, 1205 Matted-row system (strawberry), 1927 spice curing, 1191 Methionine, 25-34, 408, 625, 669, 734, Matting barley, 149 tenderness and muscle structure, 1173- 1617,1942, Appendix 1 Maturation factor, 1017 1178,1996 Methomyl insecticide, 1205 Mature soils, 1817 thermal processing, 1191 Methoprotyrne herbicide, 1205 Maturing, whiskey, 2137-2138 tumbling for tenderizing, 1182 Methoxybenzaldehyde, Appendix 1 wine, 2155 wholesale cuts, 1193 Methoxychlor insecticide, 1205-1206 Maunds, Appendix 3, Table 2 Mecarbam acaricide insecticide, 1202 Methoxyl,1451 Mavrodaphine grape, 2145 Mechanical harvesting. See specific crops Methyl alcohol, Appendix 1 Mavron grape, 2145 Mechanically-deboned meat, 732,1168- Methyl anisole, Appendix 1 Mayfly, 1155-1156 1170,1598-1599 Methyl anthranilate, Appendix 1 Mayonnaise, 1360 Mechanization (agricultural). See Intro- Methyl benzoate, Appendix 1 Mazun,1239 ductory Methyl benzyl acetate, Appendix 1 McDaniel mite, 1294 Mediterranean. See Introductory Methyl benzyl alcohol, Appendix 1 McIntosh apple, 65-66 Mediterranean Class poultry, 1562 Methyl bromide, 785, 1052,1206,1463 MCPA herbicide, 1156 Mediterranean fisheries, 1709, 1714 Methylcellulose, 447,599,733, Appendix 1 MCPB herbicide, 1156 Mediterranean flour moth, 843 Methyl cinnamaldehyde, Appendix 1 MCPP herbicide, 1156 Mediterranean fruit fly, 781 Methyl cinnamate, Appendix 1 MOM. See Mechanically deboned meat Mediterranean mandarin, 1145 Methyl cyclopentenolone, Appendix 1 Mead, 960 Mediterranean mussel, 1303 Methylene chloride, Appendix 1 Meadow orchard, 1426 Mediterranean Sclerophyll forests, 1811 Methyl ester of rosin, Appendix 1 Meal. See Feedstuffs; Oilseeds and related Mediterranean steppes, 1811 Methylethyl cellulose, 733 products; Soybean processing Mediterranean sweet orange, 1381 Methyl eugenol, Appendix 1 Mealy bug, 1156 Megaloblastic anemia, 735 Methyl formate, Appendix 1 Measuring worm, 1157 Meiosis, 729 Methyl heptenone, Appendix 1 Meat and meat production, 481, 563, 1015, Melanocyte-stimulating hormone, 965 Methyl isoeugenol, Appendix 1 1022,1157-199 (See also Beef and Melanose, 427,485,788 Methyl-/3-naphthyl ketone, Appendix 1 dairy cattle; Deer and large game; Feed• Mellorine, 1268, 1272 Methyl-2-octynoate, Appendix 1 stuffs; Foodborne diseases; Goats; Melon grape, 2145 Methyl paraben, Appendix 1 Poultry; Sheep; Swine; Rabbits and Melon. See Muskmelon; Watermelon Methyl parathion acaricide-insecticide, small game) Membrane separators, 2056 1206 adulterated meat, 1192-1193 Menadione, 2086 4-Methyl-2-pentanone, Appendix 1 air-drying and dehydrating, 1187 Menazon acaricide-insecticide, 1202 Methylphenyl acetate, Appendix 1 analogs, 1164 Mendel, 824,1492 Methyl salicylate, 465, Appendix 1 binding properties, 1165, 1145 Menbaden,700,1709,1710,1712,1715, Methyl undecanal, Appendix 1 blade tenderization, 1181 1726 Metiram fungicide, 1207 blood (drying), 1201 Mentha arvensis, 1202-1203, Appendix 1 Metobromuron herbicide, 1207 bone and meat meal, 623, 625,627,648, Menthol, 1203, Appendix 1 Metoxuron herbicide, 1207 652,1469 Meobal insecticide, 1203 Meunier grape, 2145 byproducts, 1199-1201, 1467 Mephosfolan acaricide-insecticide, 1203 Mexican bean beetle, 176 canning, 1191 Mercaptan-type pesticides, 998 Mexican fruit fly, 781 chemical curing, 1187-1190 Mercury, 514 Mexican lime, 1095 chemical tenderizing, 1178-1179 Mercury-base fungicide, 999, 1203 Mexican mealybug, 1156 color, 1170-1173 Mericarp,2057 Mexican wheats, 2112 curing, 1184-1192, 1475 Meringue, 1203 Meyer lemon, 1076 desinewing,1181 Merino sheep, 1787 MG disease (poultry), 1602 electrical stimulation tenderizing, Merion Kentucky bluegrass, 914 Micelle, 469, 1207 1179-1180 Merlot grape, 2145 Microbial insecticides, 1008. See also emulsion meat products, 1166-1168 Mescal, 1100 Botanical insecticides INDEX 2291

Microbiology. See Antimicrobial agents; colorants (dairy desserts), 1270, 1272 imitation sour cream, 1238 Fermentation; Foodborne diseases; colostrum, 1220 infant milk preparations, 1210 Meat; Milk and dairy products; Silage composition (ice cream), 1268 instrumental testing methods, 1226, and silage fermentation; Wine; Yeasts composition (milk and dairy products), 1233-1234,1266-1268 and molds 1217-1224 Italian cheese, 1044, 1243-1244 Microclimate, 434,1207,2143 concentrated milk products, 1234-1236 kefir, 1210, 1239 Micrococcus, 607 condensed milk, 1210, 1215,1222, Koopman's draining and dosing Microcrystalline cellulose, 270 1224,1234-1236 machine, 1254 Microingredients, 660, 673-675,893, containers (fluid milk), 1211,1230 labeling (milk products), 1229 Appendix 2, Table 2 containers (ice cream), 1268 Lactobacillus bulgaricus, 1239, 1247, Micropyle, 730 cooperative (milk-producing), 1214 1253 Microstructure. See Electron microscopy cottage cheese, 488, 1210, 1223, 1244, lactation (human), 1217 Microwave cooking, 1208 1251-1252 lipolytic activity, 1246 Middlings, 621,649, 654, 2126 cow's milk, 1209, 1212-1280 low-fat milk, 1216, 1224 Midge, 983, 1208-1209 cow water, 1261 malnutrition, 1217 Migrating grasshopper, 880 cream, 1210, 1216, 1222-1224 mastatitis, 1251 Mildew, 427, 788 cream cheese, 498,1210,1223,1244 mellorine, 1268, 1272 Mild streak disease, 1651-1652 culture (cheese), 1247 milk fat, 1214-1215, 1224, 1272 Milk and dairy products, 479, 610, 705, cultured butter, 1233 milk powder, 1210 1209-1285,1475 cultured buttermilk, 122, 1236-1237 milk solids (nonfat), 1271-1272 acid cream, 1210 cultured dairy products, 1236-1239 mixing (ice cream), 1273-1275 acidophilus milk, 1238 cultured half~nd-half, 1238 moisture control (cheese), 1248, 1267 acid whey, 1260 cultured sour cream, 1238 molds (cheese), 1249-1250 adulterated milk, 1226, 1229 curdled milk, 1210,1239-1268 monjonnier butterfat test, 1226 aging (ice cream), 1275 dairy industry history, 1211 natural cheeses, 1239-1240 air content (ice cream), 1270 dairy research objectives, 1211 neufchatel cheese, 1244 American cheese, 25, 1223, 1242 dehydrated butteroil, 1223 nonfat dry milk, 1224 amino acid content (milk), 1218-1221 desserts (dairy), 1230 nonfat milk solids (NFMS) test, 1226 Antibiotics (cheesemaking), 1250 diluted and adulterated milk, 1226, 1229 off-flavors and removal, 1227-1228 antioxidants (frozen desserts), 1270 dog's milk, 1209 Parmesan cheese, 1223 aseptic packaging, 1227 dried buttermilk, 1222, 1237 pasteurizing, 1211, 1218, 1227,1275 Babcock butterfat test, 1226 dried milk products, 1215, 1222, 1235- per capita consumption (milk), 1216 bacteriological control, 1224-1227,1235 1237 porpoise milk, 1221 batch pasteurizing, 1227 dried skim milk, 1237 powdered milk, 1221 BDI butterfat test, 1226 dried whole milk, 1224, 1237 process cheese, 1240, 1254-1258 biological aspects (cheesemaking), 1245 Dutch cheese, 1253 protein~alorie malnutrition (PCM), biosynthesis of milk, 1216-1217 eggnog, 1216 1217,1221 blended cheeses, 1240 egg solids (frozen dessert), 1271-1272 proteolysis, 1245 blue cheese, 269, 1223, 1245 egg substitute, 1210 puddings (dairy), 1230 bovine rennet, 1246 emulsifiers, 1228, 1270 rat milk, 1209 breast feeding, 572, 1217 enzymes, 1211, 1224, 1245-1258 receiving and holding (milk), 1225 brick cheese, 296-297,1223,1244 evaporated milk, 1218-1219, 1222, regulations (milk), 1214 Buffalo milk, 1209, 1212-1213, 1218 1224,1234-1236 reindeer milk, 1209, 1223 Bulgarian buttermilk, 1238 ewe's milk, 1220-1221,1245 rennet, 1246 butter,49,479,568, 1215, 1222, 1224, fats (in frozen desserts), 1269 reverse osmosis, 1265-1266 1231-1234 fillings (dairy), 1230 rheology (cheese), 1266 butter cream, 1210 flavored milk drinks, 1216, 1229 Roese-Gottlieb butterfat test, 1226 butterfat, 593,833,1226 flavorings (frozen desserts), 1269,1272 Roquefort cheese, 1223 buttermilk, 310, 1210, 1216, 1222, flavorings (ice cream), 1268-1269 separator (cream), 1227-1228 1232-1233,1255,1276 fluid milk, 1209-1285 sheep's milk, 1212-1213, 1221 butteroil, 1223, 1234 formulation (ice cream), 1276-1277 sherbet, 1268-1269 calf rennet, 1246 fortification (milk products), 1229 skim milk, 1210, 1222-1225m 1237 Camembert cheese, 328, 1223 freeze-dried cheese cultures, 1247 sour cream, 1216, 1238 canned milk, 1215, 1222 freezing (ice cream), 1277-1279 spoilage (cheese), 1249 casein, 28, 1210, 1216, 1250-1251 frozen dairy products and desserts, spray drying, 1236, 1262 centrifuging, 1226-1227 1268-1282 standardization (milk), 1227-1228 certified raw milk, 1230 frozen yogurt, 1272 starter culture (cheese), 1247 cheddar cheese, 379-380, 843, 1223, ghee,1231-1232 storage (butter), 1233-1234 1252-1253 goat's milk, 830-831,1209,1212-1213, storage (ice cream), 1281 cheese and cheese production, 1239-1268 1220-1221,1223,1242 Streptococcus lactis, 1236, 1253 cheese analogs, 1241 gouda cheese, 833-839, 1253 Streptococcus cremoris, 1236 cheese demand and consumption, 1215, grades (milk), 1224-1225 Streptococcus thermophilus, 1239, 1247, 1244 grading (butter), 1213 1253 cheese flavor substances, 1241, 1259- half~nd-half cream, 1222, 1224, 1238 substitute cream, 1222 1260 hardening (ice cream), 1220, 1279-1281 sweet condensed milk, 1224 cheese foods, 1210, 1240-1241 high-temperature-short-time (HTST) sweet cream butter, 1210 chocolate milk, 1229 pasteurization, 1227 sweeteners (dairy products), 1269 churning, 1252 homogenizing, 950, 1211, 1228-1229, sweet whey, 1260, 1265 cleain-in-place (CIP) systems, 1230-1231, 1275 Swiss cheese, 1223, 1244, 1253 1255,1276 horse's milk, 1209 Te Sa butterfat test, 1226 coffee cream and whitener, 1210, 1238 human milk, 1209, 1217,1220-1221, testing (dairy products), 1223-1225, clarifying, 1226 1223 1233-1234,1266-1268 coagulation (milk), 1245, 1260 ice cream, 320, 1215,1268,1273-1281 texture (butter), 1234 cold-pack cheese, 465-466,1240-1241 ice cream novelties, 1268-1269 texture (cheese), 1266-1267 collecting (milk), 1225 ice milk, 1269, 1272-1273 toppings (dairy), 1229 2292 INDEX

transporting (milk), 1225 Molinara grape, 2145 Mullet, 1710, 1711, 1713, 1715, 1726, ultrafiltration, 1258-1259 Mollisols, 8, 10,1812,1818 1748,1749,1751,1760 ultrahigh temperature pasteurizing Mollusca, 1298 Multiple cross, 1495 (UHT),1227 Molluskicide,1298 Multiple-effect evaporator, 611-612 vacuum removal (off-flavors), 1227-1228 Mollusks, 1298-1307,1713,1753 Multiple fruit, 776 valving (ice cream processing), 1277 Molting, 1009, 1582-1583 Mummichog,1761 vegetable rennet, 1246 Molybdenum, 633-634, 674, 1307-1308, Mummy (fruit), 267,819 vitamin D fortification, 1229 Appendix 2, Table 2 Mung bean, 160 water ice, 1268, 1272-1273 Monachello lemon, 1076 Miinster (Muenster) cheese, 1240, 1268, whey and whey products, 1210, 1260- Monantha vetch, 2063 1312 1266 Monjonnier butterfat test, 1226 Murcott mandarin, 1145 whey protein concentrate (WPC), 1265 Monkfish, 700 Murray grey cattle, 195 whipping cream, 1210, 1222, 1224, 1229 Monkshood poisoning, 761 Muscadelle grape, 2145 yield (cheese), 1250 Monoammonium glutamate, Appendix 1 Muscadet grape, 2145 yogurt, 1210, 1216, 1223, 1238-1239, Mono- and diglycerides, Appendix 1 Muscadine grape, 2145 1272 Monobasic calcium phosphate, 671 Muscle structure, 1173-1178 Zebu milk, 1209 Monocalcium phosphate, 290 Muscular dystrophy (cattle), 2084 Milk chocolate, 319,478 Monocotyledon, 727 Mushroom, 481, 705, 774, 794, 796-798, Milk cows, 185 Monocrotophos insecticide, 1308-1309 808-809,1312-1316 Milk fever, 220, 626 Monoculture, 1309 Mushroom-alcohol intolerance, 758 Milk fish, 92-94, 1710, 1717 Monogastric animals, 624, 650 Mushroom maggot, 1110 Milking shorthorn cattle, 202 Monogerm,1309 Mushroom mite, 1295 Milk production records, 204-205 Monoglyceride citrate, Appendix 1 Mushroom poisoning, 756-758 Milk sickness, 761 Monolinuron herbicide, 1309 Muskellunge, 1484 Milk (soya), 1880-1881 Monomer, 1109 Muskmelon, 779,1317-1324,2069-2070 Milk substitutes, 1612-1613 Monopotassium glutamate, Appendix 1 Muskmelon mosaic, 2070 Milk sugar. See Lactose Monopotassium phosphate, 1473 Muskox, 832 Milkweed, 937,1635 Monosaccharides, 332 Muskrat meat, 1630 Millets, 873, 1286-1290 Monosaturated oils, 1359 Mussels, 95,1299,1303,1754 Ntilling,459,1356,1672,2124 Monosodium glutamate, 26, 1178, Must (wine), 2149-2150 Millipede, 983,1290 Appendix 1 Mustard, 281,1325-1327 Milo, 1850 Monosodium glutamate poisoning, 740 Mustard family. See Cruciferae Minamata disease, 755 Monosodium phosphate, 1473 Mustard greens, 1326 Mineral oil, 555, Appendix 1 Monsoons, 440 Mutant plants, 2030-2032 Minerals, 626-637, 648,927,1291-1292, Monstera fruit, 1309 Mutation (genetic), 371,825-827 Appendix 2, Table 2. See also specific Monstera scale, 1706 Mutton, 1160, 1168, 1779, 1784, 1791 chemical elements Montadale sheep, 1786, 1787, 1790 Mutualism, 1985 Minimum tillage, 1505-1506, 1845 Montana-type swine, 1976 Mwang plant, 1987 Minnesota-type swine, 1976 Montane Mediterranean forests, 1811 Mycellium, 794,1313 Minnow, 1761 Monterey (jack) cheese, 1268, 1309 Mycodermi vini, 2155 Minorca breed, 1562 Montmorency cherry varieties, 384, 387 Mycology, 1327 Mint, 1292 Moorepark variety, 84-85 Mycosphaerolla disease (plants), 813 Mirabelle, 281 Moore's diamond grape, 2145 Mycoplasma gallisepticum disease (poul- Miracle fruit, 42,1292,1961 Moose, 554 try), 1602 Miscella, 1848, 1875 Morello cherry group, 384 Mycotoxins, 738, 756-758 Miso,1881 Morestan insecticide, 1310 Myofibers, 1173 Mission grape, 2145 Morio-Muscat grape, 2145 Myoglobin, 1015,1170-1173,1616 Mississippi Delta cotton and feed grains Mormon cricket, 499 Myosin, 1615 region, 1061 Moro orange, 1381 Myrcia oil, Appendix 1 Mistletoe, 1406 Mosaic virus diseases, 175,530, 1091, 1457, Myristic acid, 1361, Appendix I MITC pesticide, 1463 1906, 2043, 2066, 2069-2071, 2128 Myristica oil, Appendix 1 Mite, 983-984, 1293-1297, 1793,2044 Mosambi orange, 1381 Mysost cheese, 1240, 1327-1328 Mitochondria, 368, 1297 Mosel-Saar Ruwer wine district, 2142 Myxomatosis, 1632 Mixing, 1808. See also specific commodities Mosquito, 984, 1310 Mix processing (ice cream), 1273-1275 Mosquito fish, 93 Naartj e, 1099 MNFA acaricide-insecticide, 1297 Moth, 584, 843,984, 1079, 1310-1311 Nabam fungicide, 1329 Moapa alfalfa, 16 Moth bean, 160 Nagli, 1287 Modified starches, 1910-1911 Mother-daughter propagation system, 1927 Nahe wine district, 2142 Moiety, 1298 Mouflon sheep, 1778 Naked oat, 1353 Moisture content. See Humectants and Mountain area soils, 8,1811,1813 Naled acaricide-insecticide, 13 29 moisture retaining agents; Intermediate Mountain climate, 435 Naphthalene, 785 moisture foods; Soil; Soil conservation; Mountain laurel poisoning, 761 Napiergrass, 873-874 and specific commodities Mountain states, 1064 Napoleon cherry, 384, 389 Moisture control (cheese), 1248, 1267 Mount Hymettus honey, 957 Napropamide herbicide, 1329-1330 Moisture-retaining agents, 970-971 Mourastel grape, 2145 Naringenin,417 Moko disease, 144 Mourvedre grape, 2145 Naringin, 1960 Molasses, 46, 621, 660, 970,1941 Mouhtfeel,1997-1998 Narragansett alfalfa, 16 Moldavia wine region, 2141 Mowers, 930-931 Narragansett turkey, 1566 Moldboard plow, 2021-2022 Mozzarella cheese, 1240, 1268, 1311 Narrow leaf vetch, 2063 Molding (baked goods), 2044 MSMA herbicide, 1311 Narrow ridge planting system, 2021 Molds, 426-427, 787, 2162, 2167-2169 Mucilages. See Gums and mucilages Narrow-spectrum herbicide, 936 cheese, 1249-1250 Muck soils, 1818 Natalgrass,874 poisonous, 723, 2085 Mud fever (turkey), 1601 National Climate Program (U.S.), 572 Mole cricket, 2044 Mulching, 1311, 1845, 1927 National Preschool Nutrition Status Study Molecular distillation, 723,2085 Miiller-Thurgau grape, 2145 (U.S.), 572 INDEX 2293

Natto, 1881 Nitro-type pesticides, 998 Oak forests, 1811 Navel end rot, 426 Nixtamalizacion, 2047 Oat, 648, 811-812, 829,841,881,1336, Navel ill (sheep), 1793 Noble mold, 2155 1352-1358,1477 Navel orange, 412-414 Nogal walnut, 2089 Oatgrass, 874 Navel orangeworm, 22, 23,584,2085 Nomadic herding. See Introductory Oat silage, 621 Navy bean, 161 Nomenclature. See entries on Bean, Feed- Oat thrip, 2018 NE. See Net Energy stuffs, Fertilizer, Herbicides, Insecticide, Obesity, 573 Nebbiolo grape, 2145 Muskmelon, Pepper, Texture Obligatory commensalism, 1985 Neck rot, 789, 1377 Nonalectone, Appendix 1 Oceanic province, 1735 Necrobacillosis, 1631 Nonanal, Appendix 1 Ocean perch. See Redfish Necrosis (viral), 2067 Noncalceic brown soils, 1815 Ocean quahog, 1302-1303 Necrotic ring spot disease, 2067 Non-Newtonian substance, 2002 Octanal, Appendix 1 Nectar (honeybee), 957 Nonnutritive sweeteners, 1519, 1959-1961 Octanoic acid, Appendix 1 Nectary 729 Nonpareil almond, 22 Octanol, Appendix 1 Needlegrasses, 874 Nonpoint source of pollution, 1343 Octopus, 1300, 1307, 1754 Needling (meat), 1180 Nonselective herbicide, 936 Octyl acetate, Appendix 1 Negrara grape, 2145 Nonsterified fatty acids (NEFA), 1098 Octyl formate, Appendix 1 Nemaguard rootstock, 1427 Nonyl acetate, Appendix 1 Odonata, 1358 Nematicide, 981-992, 1332, 1432. See also Nonyl alcohol, Appendix 1 Odor (sense) 706, 717-721, 1392, 1514 specific crops and formulations Norbixin, 37 Off-flavor, ice cream, 1270 Nematodes, 144, 175, 894,984, 1332- Norepinephrine, 965 wine, 2153 1338,1540,1659,1866-1867,1906, Nor hybrids, 2032 Ogumoh, 1358 1929,1966,2043,2128 Norin 10, 2111 Ohio wines, 2141 NePlus almond, 22 Normal-ripening cultivar tomato (NOR), Oil palms, 1397-1400 Neritic province, 1734 2032 Oils and fats, 564, 902-903. See also various Nerol, Appendix 1 North ,.merican breeds (cattle), 197-201 oilseeds and related products Nerolidol, Appendix I North Atlantic flounder, 1721 Okra, 776, 1362, 1366-1369 Net Energy, 621 Northeast pasture and rangeland region, Old age, 572 Net protein utilization (NPU), 1617 915, 1064 Old soils, 1817 Netting (fish), 173 Northern Great Plains pastures and range- Oleander poisoning, 761 Neufachatel cheese, 1240, 1244, 1268, land region, 918, 1060, 1065 Oleander scale, 1706 1338-1339 Northern pickerel, 1484 Oleic acid, 555, Appendix 1 Neuroptera, 1339 Northern pike, 1484 Olibanum oil, Appendix 1 Neutral detergent fiber method, 688 Northern rat flea, 726 Oligomer, 1109 Neutralizer, 2-4 Northern Spy apple, 65 Oligosaccharides, 324 Newcastle disease, 1603 Northwestern forest, forage and special Olive, 593, 1359, 1369-1374 New Hampshire chicken, 1561, 1563 crops region, 1060 Olive knot disease, 1373 New Orleans molasses, 1941 Northwestern wheat and range region, Olive oil, 1373 Newtown pippin, 65 1060 Oloroso sherries, 1796 New York wines, 2141 Norwegian lobster, 514 Omasum, 179-181, 1778 New Zealand spinach, 1339 Norwegian pout, 1709, 1712 Omethoate acaricide-insecticide, 13 74 New Zealand spiny lobster, 578 No-see-'um, 1208 On-farm feed mills, 660-661 Niacin, 564, 644, 762, 1339-1341, Appen- Nose fly, 1343-1344 Onion, 132, 705, 812-813, 1020-1021, dix 1, Appendix 2, Table 1 Nosematosis, 1633 1336, 1374-1379, 1687,2070 Niacinamide, 1339, Appendix 1 Note (flavor), 717 Onion maggot, 983, 1376 Niacinamide ascorbate, Appendix 1 No-tillage planting, 1344, 1502, 1505-1506 Onion oil, 1375, Appendix 1 Nickel,1341-1342 Nougats, 477 Onion thrip, 2018 Nicotinamide, 644, 1339-1340 NPU. See Net protein utilization Ontjom, 2081 Nicotinamide adenine dinucleotide (NAD), NSI. See Nitrogen solubility Ontogeny, 1012 452-453, 1340, 2076 Nubian goats, 833, 835 Opaque-2 gene, 1953 Nicotinamide adenine dinucleotide phos- Nucleic acids and nucleoproteins, Opisthorchiasis, 760 phate (NADP), 452-453,1340 1344-1345 Opossum meat, 1630 Nicotine, 785 Nucleoplasm, 368 Opsin, 2076 Nicotine sulfate insecticide, 1342 5'-Nucleotides, 704 Opthalma grape, 2145 Nicotinic acid coenzymes, 452 Nursery operations. See various fruits Orange, 110,410-419,421-432,776,778, Niemann-Pick's disease, 1098 Nu~776, 1345-1350 78~ 82~ 1379-1393, 1902-1903 Niger gutta, 1155 Nutmeg, 1350 Orange chionapsis scale, 1706 Nigerian Institute for Oil Palm Research Nutmeg butter, 1350 Orange maggot, 1110 (NIFOR), 1399 Nutmeg oil, Appendix 1 Orange oil, Appendix 1 Nilghai, 179 Nutrients and dietary supplements, 1350, Orange Pekoe tea, 1992 Ningchow tea, 1992 Appendix 2, Table 1 and 2. See also Orange rust, 816, 1652 Ninhydrin reaction, 31 Minerals; Vitamins Orangery, 883 Nirit fungicide, 1342 Nutrition, 1350-1351. See also specific Orange tortrix, 984 Nispero, 1155 commodities, particulary food• Orchardgrass, 874-875 Nitralin herbicide, 356 composition and amino-acid content Orchard (meadow), 1426 Nitrates and nitrites, 50, 762,1188-1190 tables in most commodity entries Orchard operations, 2092-2094. See also Nitric acid, 670 Nutritional allowances, Appendix 2, Tables Introductory; and various fruits Nitrofen herbicide, 356, 1343 1 and 2. Oregano, 1392 Nitrogen, 228-229,480-481,774,1185 Nutritional anemia, 1016-1017 Organic fertilizer, 669 Nitrogen fixation, 668, 1072-1073 Nutritional marasmus, 1611 Organic matter (soil), 1820 Nitrogen runoff, 668 Nutritive sweeteners. See Sweeteners Organic phosphate pesticides, 1001 Nitrogen solubility, 1617, 1876 Nutsche filter, 698 Organoleptic properties, 1392-1393, Nitrophosphates, 671-672 NVP virus pesticide, 1007 1995-2006 Nitrosamines, 2089 Nyctalopia, 2076 Organometallic pesticides, 999, 1001 N-Nitrosopyrolidine, 2089 Nymph,1351 Oriental black citrus aphid, 59 2294 INDEX

Oriental Class poultry, 1562 PAPS (3'-phosphoadenosine-5'-phospho- Pear slug, 1703 Oriental fruit fly, 782 sulfate),1943 Pear thrip, 2018 Oriental fruit moth, 429, 984, 1393 Parabens, 48 Pear tree borer, 274 Oriental persimmon, 1461 Paradichlorobenzene, 1463 Pea screenings, 652 Oriental rat flea, 727 Paraffin, Appendix 1 Peat, 494, 2135 Oriental restaurant syndrome, 704 Paraformaldehyde, 1463 Pea weevil, 1421 Origanum oil, Appendix 1 Paragonimiasis, 760 Pecan, 947, 1346-1349, 1443, 1446-1453 Orleans vinegar process, 2065 Paragrass, 875 Pecan leaf casebearer, 1448 Orphaned sheep, 1791 Paralytic shellfish poisoning, 755-756 Pecan nut casebearer, 1448 Orpington breed (chicken), 1523 Paraquat herbicide, 1406 Pecan scab, 1448 Orpington duck, 1569-1571 Parasitic diseases (foodborne), 738, 740, Pecan weevil, 1449 Orris root oil, Appendix 1 759-760 Peccary, 1967, 1970 Orthoptera, 1393 Parasitic diseases (small game), 1633-1634 Pectinase, 606 Osage orange, 1383 Parasitic plant injury, 1406-1407 Pectinic acids, 1450-1451 Osmophilic, 2167 Parasitic wasp, 23 Pectin methylesterase, 606 Osmosis, 1393 Parasitism, 1985 Pectins, 416, 470, 477-478, 532, 599, reverse. See Reverse osmosis Parathion acaricide-insecticide, 1406 690,1450-1452,1475, Appendix 1 Osmotic pressure, 1524 Parathyroid hormone, 965 Pectolytic enzymes, 73, 87-88 Osmotic regulation (fishes), 1733 Parboiled rice, 1664 Pedigree, 824, 1494 Osmotolerant, 2167 Parenchyma, 1912 Pedology, 1453 Osmovac process, 72, 1393-1394 Parent material (soil), 1818-1821 Pedro Ximenez grape, 2145 Ouzo, 1100 Paris green insecticide, 994, 1407 Peduncle, 1514 Overhead irrigation, 1031-1032 Parmesan cheese, 1223, 1240, 1268, 1407 Peeling, 2034-2039. See also Caustic Overrun (ice cream), 1270, 1279 Parsley, 1407-1409 peeling and processing Oxalic acid, 1658 Parsley herb oil, Appendix 1 Pekin duck, 1569-1570 Oxamyl insecticide, 1394 Parsnip, 1409-1410 Pekoe Sou chong tea, 1992 Parsnip canker, 1410 Pekoe tea, 1992 Parsnip webworm, 2105 Pelagic zone, 1734 Pacific Coast pasture and rangeland region, Parthenocapric development, 693 Pelargonidin, 1483 920,1065 Particle size, 45, 469, 669-672, 699 Pellagra, 1340 Pacific cod, 1718 Par tuition, 1410 Pelletizing, 14, 18, 659-660 Pacific fisheries, 1709-1711, 1714 Passion fruit, 1410-1411 Pemmican, 492,554 Pacific halibut, 1721 Pasta, 613-614, 1411 Pendare, 1155 Pacific herring, 1723, 1748, 1749 Pasta filata, 613-614,1411 Penicillaria, 1288 Pacific mite, 1294 Pastes, 472, 721 Penicillin, 215, 1555 Pacific plaice, 1721 Pasteurizing, 424-426,513,1191,1211, Penicillium plant diseases, 788, 796 Pacific salmon, 1728-1729 1218, 1227, 1275, 2008-2009 Pennroyaloil, 1292, Appendix 1 Pacific spider mite, 1297 Pastilles, 477 Pentaerythritol ester of rosin, Appendix 1 Packing and packaging, 1397. See also Pasturage, 910-911, 922-923 Pentanedione, Appendix 1 specific commodities Pasture land management, 1057 2-Pentanone, Appendix 1 Paddy rice, 1664 Pattern recognition, 499-509 Pentaphenate fungicide, 1453 Page orange, 1381 Paw-paw. See Papaya Pentosans, 332, 335 Paired-comparison test, 1771 PCM. See Protein-calorie malnutrition Pentose phosphate cycle, 336 Palea, 2108 PCM-Plus syndrome, 1611 Pentoses, 332 Palisade layer (leaf), 1069 PCNB fungicide, 1412 Pepo,776 Palmetto asparagus, 112-113 PDI. See Protein dispersible index Peppermint, 1292, 1459 Palmitic acid, 555, 1361, Appendix 1 Pea, 132,813-814, 1074, 1336, 1412- Peppermint oil, Appendix 1 Palmitolenic acid, 1361 1422, 1685 Pepper (nomenclature), 1453-1454 Palm kernel oil, 1359, 1363, 1398-1400 Pea bean, 161 Pepper oil (black), Appendix 1 Palm oil, 593, 1363-1364, 1397-1400 Peach, 132, 776, 778, 780, 787, 789,814, Pepper (piperaceae), 1454 Palm weevil, 450 819, 1422-1434, 2070 Pepper (Solanaceae), 133,481,814, 1336, Palo Cortados sherry, 1796 Peach canker, 1430-1431 1847,2070 Palomino grape, 2145 Peach decline, 1424 Pepsin, 605, Appendix 1 Palouse swine, 1976 Peach liqueur, 1100 Peptides,54,603,1614-1615,2056 Panama disease, 144 Peach rosette, 2070 Perch, 705,1459-1460,1710,1713,1751 Panama sheep, 1786, 1790 Peach stem pitting, 1432 Perched water, 1833 Pancake mix, 291 Peach tree borer, 273-274 Percolation, 459-460 Panella sugar, 1941 Peach twig borer, 274 Perianth, 729 Panel (sensory), 1770-1772 Pea flour, 1419 Pericarp, 775 Pangolagrass, 875 Peanut. See Groundnut Periconia root rot, 1854 Panir cheese, 1948 Peanu t brittle, 478 Periderm, 1460 Panthenol, Appendix 1 Peanut butter, 898-899 Perillo, 1135 Pantoic acid, 1400 Peanut oil, 1359, 1363 Periwinkle, 1306 Pantothenic acid, 640, 645, 1400-1401, Pear, 132-133,776,778, 780, 789,814, Perlite, Appendix 1 Appendix 2, Table 2 1434-1443 Permanent pasture, 910, 1057 Panyong Congous tea, 1992 Pear blister mite, 1294 Permanent ridge system, 2024 Papain, 606, 1178, Appendix 1 Pear decline, 1442 Permeability (soil), 1830-1834, 1836 Papay~481,606, 1021, 1178, 1401-1405 Pear leaf blister, 1442 Permeation (indirect additives), 9 Papeda,411 Pear leafspot, 1441-1442 Peroxidase systems, 109 Papillae ( tongue), 717 Pearled tapioca, 353-354 Perpetual frost climate. See Introductory Papilloma (rabbit), 1632-1633 Pearling, (feed), 639 PER (Protein Efficiency Ratio), 1459 Papillomatosis (cattle), 218 Pearl millet, 1287-1288 Persian clover, 443 Pappus, 1082 Pearl tea, 1992 Persian lime, 1095-1096 Paprika pepper, 1453 Pear midge, 1208 Persian melons 1319 Paprika powder, 1457 Pear psylla, 1442 Persian walnut, 1346-1349, 2089 INDEX 2295

Persian wheat, 2107 Phoxim insecticide, 1482 Pitmaking oak scale, 1706 Persimmon, 1460-1462 Phycomycetes, 795 Pitman, 930 Persistent herbicide, 939 Phylloquinone, 2086 Pitting machine, 1429-1430 Perthane insecticide, 1462 Physalis, 1483 pK value, 2154. See also pH Pesticide, 1462. See numerous specific Phytoalexins, 1007 Plaice, 1715, 1721 insecticides Phytohormone, 1498 Plains bison, 179 Pesticide application 1462-1467 Phytophthora plant diseases, 788, 802, Plankton, 94, 96 Petal, 728-29,1514 1457 Plano sols, 1815 Pet foods, 970, 1467-1469 Phytoplankton, 96 Plantain, 138 Petigrain mandarin oil, 1147, Appendix 1 Picker (corn), 1124-1127 Plantation agriculture. See Introductory Petiole, 1069-1070 Pickerel, 1484 Plant breeding, 1118-1120, 1399, 1492- Petit shah grape, 2145 Picker (fruit and nut), 779-780 1497,2110 Petits pois pea, 1412 Pickled products, 48-50, 526-528, 575, Plant diseases. See Bacteria (plant patho• Petrolatum, 555, 1469, Appendix 1 1190, 1430 gens); Bacterial diseases (plant); Fungus Petroleum derivative oil herbicides, 1467 Pickleworms, 530-531,1906 and related diseases; Virus diseases Petroleum derivative oil insecticides, 1469- Pickling spice, 1483 (plant); and specific commodities and 1470 Picnic shoulder, 1968-1969 crops Petroleum protein source, 1614 Picul, Appendix 3, Table 2 Plant growth modification and regulation, Petroleum wax, 555, 1155, Appendix 1 Pie cherry, 382 1498-1499 Phanerogamic parasites, 1406 Pie crust shortening, 1360 Planting, 2020-2027 Phe, 1470 Piedmont pasture region, 917 equipment, 1499-1508 IP"Phellandrene, Appendix 1 Pie plant, 1658 high-density, 1426 Phenamiphos insecticide-nematicide, 1470 Pierce's disease, 853 See also specific crops Phenazin fungicide, 1470 Pigeon louse, 1103 Plant louse, 58-59 Phenethyl acetate, Appendix 1 Pigeon pea, 1412-1414 Plant subsystem, 1809 Phenethyl alcohol, Appendix 1 Pigmentation (egg), 1593-1594 Plasma phosphate, 1478-1479 Phenethyl isobutyrate, Appendix 1 Pigmentation (plants), 41-44,249-250, Plasma proteins, 1615-1617 Phenethyl isovalerate, Appendix 1 339-340,417, 1483 Plastering (wine), 1796 Phenethyl phenylacetate, Appendix 1 Pigmy boar, 1968 Plastic containers, 9, 1230 Phenobenzuron herbicide, 1470 Pignolia, 1346-1347, 1489-1490 Plastic-covered greenhouse, 883-884 Phenols, 321 Pigs, 1967-1983 Plasticity, 2001 Phenothiol herbicide, 1470-1471 Pigweed, 937 Plasticizers, 251-252, 660 Phenthoate acaricide-insecticide, 1471 Pike, 1484 Plastids, 1508 Phenoxethyl isobutyrate, Appendix 1 Pilchard, 1709, 1710, 1711, 1712, 1715, Plate freezer, 77 3 Phenylacetaldehyde, Appendix 1 1752 Plowing, 1506, 2020-2026 Phenylalanine, 25-34,625,1617, Appen- Pilgrim goose, 1568 PLS. See Pure live seed dix 1 Pilgrim's scallop, 1299, 1304 Plum and prune, 778, 780, 819, 1508- Phenyl mercuric acetate, 1203 Pill bug, 984, 1856 1513 Phenyl propanol, Appendix 1 Pilsener beer, 223 Plum curculio, 535, 984 Phenyl propionaldehyde, Appendix 1 Pimenta leaf oil, Appendix 1 Plymouth Rock breed, 1561, 1563 Phenyl propyl acetate, Appendix 1 Pimenta oil, Appendix 1 PMR45 cantaloupe, 1517-1519 Pheromones, 23, 1005-1006 Pimento. See Pimiento Pneumonia (sheep), 1792 pH (hydrogen ion concentration), 2154. Pimiento (pimento), 20, 1453, 1455 Pod corn, 1118 See also scores of entries in which pH is Pindar,885 Podioencephalomalcia (PEM), 2015 mentioned as an important food factor Pineapple, 605,776,788,814,1484-1489 Podzols, 1815-1816, 1820 Phony disease (peach), 1430 Pineapple beetle, 584 Poi,1986 Phorate acaricide-insecticide, 1471 Pineapple melon, 1318 Poikelothermos, 1733 Phosalone acaricide-insecticide, 1471 Pineapple orange, 416, 1382 Poison hemlock, 2057 Phosfolan acaricide-insecticide, 1471-1472 Pineapple scale, 1706 Poisonous chemicals, 739, 759, 762 Phosmet acaricide-insecticide, 1472 Pine leaf scale, 1706 Pokeberry, 249 Phosphamidon acaricide-insecticide, 1472 Pine needle oil, Appendix 1 Poland China swine, 1975 Phosphate fertilizer, 671, 677 Pine nuts, 1346-1347, 1489-1490 Polar climate, 435 Phosphate rock, 671 Pink bollworm, 1490 Polar ice, 1825 Phosphates, 209,578,599,671-678,970, Pinkeye (cattle), 216-217, 1792 Pole bean, 161, 166-167 1190,1472-1476,1774-1775 Pink-rot fungus, 366,789 Polish Class poultry, 1562 Phosphatides, 1097 Pink salmon, 1730, 1746, 1748 Polishing (rice), 1673 Phosphatidic acids, 1476 Pin nematode, 1333 Polish wheat, 2107 Phosphine, 785, 1463 Pinon, 1346, 1489-1490 Polled breeds (cattle), 187-188 Phospholipids, 1097-1098, 1476-1477 Pinot Blanc grape, 2145 Polled Hereford cattle, 194-195 Phosphonic acid derivative insecticides, 1000 Pinot Chardonnay grape, 2145 Polled shorthorn cattle, 196 Phosphopantatheine,452 Pinot De La Loire grape, 2145 Pollen (honey), 957 Phosphoric acid, 657, 671, 999-1000, Pinot Gris grape, 2145 Pollen tube, 729 1473, Appendix 1 Pinot Noir grape, 378, 2146 Pollen (wheat), 2108 Phosphoric oxide, 671 Pinto bean, 161 Pollination, 727-730,951-952, 1514, Phosphorus, 229, 634-635, 670-672, Pinyon-Jupiter type rangeland, 920 1517. See also specific crops 1477-1479, Appendix 2, Table 1 Piomy fungicide, 45 Pollock, 1709, 1710, 1712, 1718-1719 Phosphorus organic pesticides, 999 Piperaceae, 1454 Pollution, 1517, 1737. See also Fertilizers, Phosphorus pentoxide, 671 Piperonyl butoxide, 840 Herbicides, Insecticides, Soil Phosphorylases, 1910 Pirimcarb insecticide, 1490 conservation Phosphorylation (oxidative), 1479-1480 Pirimiphos-ethyl insecticide, 1490 Poloxamer, Appendix 1 Phosphorylation (photosynthetic), 1480 Pismo clam, 1302 Polworth sheep, 1781 Photoperiodism, 1480-1481 Pistachio, 1346-1349, 1490-1491 Polycarbonate containers, 1230 Photosynthesis, 337, 1069, 1481-1482, Pistil, 2108 Polychlorinated biphenyls (PCBs), 1517 1655-16.'i6 Pistule, 728,1514 Polyethylene containers, 1230 Phototropism, 1498 Pith, 780, 1912 Polygalacturonase, 606 2296 INDEX

Polyhedrosis virus (rice), 1007 Potato flour, 1544 Proline, 25-34, 1608, Appendix 1 Polyisobutylene masticatory substance, Potato mosaic, 2070-2071 Promecarb insecticide, 1608 1155, Appendix 1 Potato scab, 789 Pronamide herbicide, 1608 Polymer, 1109, 1616 Potato stalk borer, 274 Proofing-fermenting (dough), 293 Polymeric food additives, 1517-1520 Potato starch, 1544, 1910 Propachlor herbicide, 1608-1609 Polymerization (degree of), 1909 Potato tuber worm, 985 Propagation. See various fruits, vegetables, Polymerization (fructose), 476 Potato weevil, 984 crops Polyoxin fungicide, 45 Potentiator (flavor), 702-706 Propargite acaricide, 1609 Polypeptide, 825-826, 1615 Pot still, 2137 Propenylguaethol, Appendix 1 Polyphosphates, 1472-1476 Pouch (retort), 2008 Propham herbicide, 1609 Polyporales, 797 Poulard wheat, 2107 Prophase, 369 Polysaccharides, 332, 337, 1909-1911 Poultry,447,481,563,774,926-927, Propineb fungicide, 1609 Polysorbates, 599, Appendix 1 1544-1606. See also Foodborne diseases Propionaldehyde, Appendix 1 Polyunsaturated fats and oils, 489, 564, Poultry louse, 1103 Propionic acid and propionates, 49,1800, 1359 Poultry mites, 1297 Appendix 1 Polyuronides, 2032 Poultry (processing), 1595-1599 Pro polis, 957 Polyvinyl acetate, 1155, Appendix 1 Poultry seasoning, 1606 Propoxur insecticide, 1609-1610 Polyvinylpyrrolidone, 433, 578, 599 Poultry waste, 623, 627, 654-655 Propyl anisole, Appendix 1 Pomace, 422-424, 433, 578, 599, 2149 Pourriture noble, 2155 Propylene dichloride, 1131, 1463 Pome,776 Pout, 1709-1712, 1718 Propylene glycol, 773, 970, 1178, 1948, Pomegranate, 1520-1522 Powdered milk, 1221 Appendix 1 Pomelo, 780 Powdered sugar, 46, 1958 Popylene glycol alginate, Appendix 1 Ponkan,411,1144-1145 Powders, (pesticide), 1462 Propylene glycol monostearate, Appendix 1 Ponlai rice, 1664 Powdery mildew, 154,485,529-530, Propylparaben, Appendix 1 Pony fish, 1710-1713 796,805,808-809,852,1323,1448, Propylvinyl pyrrolidone (PVP), Appendix 1 Popcorn, 1117, 1521-1522 1652, 1906 Prosecco grape, 2146 Poppy seed, 1522 PPB (parts per billion), 1606 Proso millet, 1288-1289 Porcine, 1968 PPM (parts per million), 1606 Protected fat, 651 Porcine pepsin, 1246 Prairie, 1606. See also Grasses Protective colloids, 470 Pork, 705, 1023, 1160-1165, 1171, 1968- Prairie cordgrass, 875 Protein, 1400, 1610-1617. See also food 1973. See also Foodborne diseases Prawn, 92-93,510,515-517,705 composition tables included with most Porosity (soil), 1836 Praying mantis, 244 entries on specific food commodities Porpoise milk, 1221 Precipitation (rainfall), 8-13, 438-439, Protein-calorie malnutrition (PCM), 1157- Port, 1522 1042-1043, 1825-1834, 1837 1158, 1217, 1221, 1611 Portable sprinkler system, 1031 Precision planting, 363-364 Protein concentrate, 701-702,1881 Port du Salut cheese, 1240,1522-1523 Precocenes, 1007 Protein dispersible index (PDI) , 1617- Porter, 222 Precursor, 1606-1607 1618, 1876 Portugieser grape, 2146 Pre-emergence chemicals, 936 Protein efficiency ratio (PER), 1132, Portuguese wines, 2142 Pregnancy, 572, Appendix 2, Table 1 1617, 1619 Postemergence herbicides, 936-937 Pregnancy disease (sheep), 1793 Protein fortification, 1133 Pot ale, 2136 Preharvest loss (soybean), 1864 Protein hydrolysate, 605 Potassium, 229-230, 403-404, 672-673, Pre milk stage (fruit), 779 Protein isolates, 1874, 1876-1877, 1881 929,1523-1525,2093, Appendix 2, Premix system (soft drinks), 1808 Protein quality and evaluation, 283, 1618- Table 2 Prenylmena quinone, 2086 1619 Potassium acid tartrate, 290, Appendix 1 Pre plant herbicide, 936 Protein sparing effect, 650 Potassium alginate, 599, 906, Appendix 1 Preservatives, 1607 Protein value (PV), 1619 Potassium bicarbonate, Appendix 1 Preserves, 48, 1961 Proteolysis, 1245,2166 Potassium bisulfite, 2169 Preserving. See Freeze-preserving; Meat; Proteolytic enzymes, 1178 Potassium bromate, 762, Appendix 1 Milk and dairy products; Thermal (heat) Prothiophos insecticide, 1622 Potassium carbonate, Appendix 1 preserving; and specific commodities Prothoate acaricide-insecticide, 1622 Potassium chloride, 599, 672, 793, Appen- Presscake, 701 Prothrombin factor, 2086 dix 1 Pressing (grapes), 2149 Protocol (Seas), 1742-1745 Potassium citrate, Appendix 1 Pressure filter, 698 Protozoa, 1736 Potassium gibberellate, Appendix 1 Pressure nozzle atomizer, 1894 Proventriculus, 1546 Potassium glycerophosphate, Appendix 1 Pressure (ocean depths), 1734 Provolone cheese, 1240, 1622-1623 Potassium hydroxide, 672, Appendix 1 Pre syrup system (soft drinks), 1808 Prudent diet (AHF), 573-575 Potassium iodate, Appendix 1 Pretzel, 2003 Prune, 829, 1508-1513 Potassium iodide, Appendix 1 Prickly pear, 119-120 Pruning, peach, 1426-1427. See also Potassium meta bisulfite, 53, Appendix 1 Prilled fertilizer, 669 specific fruits and nuts Potassium nitrate and nitrite, 50, 672-673, Primary tillage, 2020 Prunus. See Almond, Apricot, Cherry, Appendix 1 Prime agricultural land, 1058 Nectarine, Peach, Plum, and Prune Potassium phosphates, 699, 1774, Appen• Process cheese, 1240, 1254-1258 Prussic acid poisoning, 353,929 dix 1 Processing. See various commodities Pseudoplastic substance, 2003 Potassium polymetaphosphate, 970, Appen- Production cycle, beef, 207-209 Pseudorabies (swine), 1981-1982 dix 1 pork,1980-1981 Psorosis, 427 Potassium sorbate, 446, Appendix 1 Profenofos acaricide-insecticide, 1607- Psychrophilic bacteria, 1225 Potassium sulfate, 672, Appendix 1 1608 Psychrotrophic bacteria, 47 Potassium sulfite and bisulfite, 53, Appen- Profile analysis (texture), 1998, 2004 Psylla, 984 dix 1 Profile functional grou p theory (odor), Pteroylglutamic acid, 645-646 Potassium tripolyphosphate, 1474 720 Pterygota, 1623 Potato, 133-134,565, 814, 829, 881, Profile (soil), 1810,1812,1819,1821 Public health, 736-747 1020-1021,1037,1336-1337,1475, Profluralin herbicide, 1608 Puddings and mixes, 1230 1526-1545,1847,1913,2070,2087, Profora, 1736 Puff-ball fungus, 795 2160 Progesterone, 965 Puffer fish poisoning, 756 Potato chips, 1541, 1543-1544 Prolactin, 965 Puff pastry, 1360 INDEX 2297

Pullet, 1565 Radish,1635-1638 Reel oven, 293 Pullorium disease (poultry), 1603-1604 Radurization, 1019-1020 Reference standards (sensory evaluation), Pull-type sprinkler system, 1033 Raffinate layer, 1848 1771 Pulp filter, 698 Ragi millet, 1289 Refiners syrup, 1941 Pulping (tomato), 2039-2040 Rainbow trout, 705, 2051 Refining (cane sugar), 1940-1941 Pulse. See Legume Rainfall, 8-13, 438-439, 1042-1043, 1825- Reflux, 2137 Pummelo, 411 1834, 1837 Refosco grape, 2146 Pump (homogenizing), 950 Rain forest climate. See Introductory Refrigerated dough products, 291 Pumpkin, 776, 1623-1625 Rain protection, 548 Refrigeration. See specific crops and com- Puncture test, 75-76 Raisin, 446, 478, 584, 1639-1644 modities Punkie, 1208 Rakes, 931-932 Regolith, 1809 Pupa, 1625 Raki,1100 Regosols, 1816, 1820 Purebred flock system (sheep), 1784 Ram, 1791 Rehydration, 588 Purebreeding (swine), 1978 Rambouillet sheep, 1786, 1787-1788 Reindeer, 553 Pure live seed (PLS), 1625 Rancidity, 55-56, 478 Relative nutritive value (RNV), 1620 Purines, 320 Range, 1642. See also Grasses Relative protein value, 1876 Purple scale, 1706 Range cube, 619 Relaxin, 965-966 Purple vetch, 2063 Rangeland, 1839-1840 Release agents, 1104 Purse seines, 1738 Rangeland method (sheep), 1784 Relish,528 Pustular spot, 86 Ranger alfalfa, 16 Remote sensing (crops), 499-509 PV. See Protein value Ranikhet disease (poultry), 1603 Remuage, 378 pyracarbolid fungicide, 1625 Ranker, 1818-1819 Rendering, 700-701, 1199-1201 Pyrazophos fungicide, 1625 Ranking (sensory evaluation), 1771 Rendzinas soils, 1816-1820 pyrethrin insecticide, 1625-1626 Raoult's law, 1642, 1848 Rennet, 605, 1246 Pyrethrum insecticide, 366, 1002, 1625- Rape, 281,652,810, 1642-1644 Repellent, 1634 1626 Rapeseed oil, 593,1359,1363-1364 Requirements (dietary), Appendix 2, Table 1 Pyridaphenthion insecticide, 1626 Rara-Nj agra grape, 2146 Reseeding variety (plants), 1655 Pyridine, 464 Raspail, 1100, 1613 Resins and resinoids, 721 Pyridinitril fungicide, 1626 Raspberry, 247,776-777,815,1644-1653 Respiration, fishes, 1734 Pyridoxal phosphate, 2088-2078 Raspberry cane maggot, 1110 meat, 1171 Pyridoxine, 640, 644, 2077 Raspberry mosaic, 1650-1651 plants, 349, 1655-1656, 1889 Pyrophosphates, 1472-1476 Raspberry sawfly, 1703 Rest period (pasture), 921 Pyrophosphoric acid derivative insecticides, Ratafia, 1100 Restructured meat products, 1164-1165 1000 Raya sherries, 1796 Reticulem, 179-181, 1778 Pyrrolidine, 2085 Razor-back hog, 1971 Retinol, 2075, Appendix 2, Table 1 pyroxidine hydrochloride, Appendix 1 Razor clam, 1299 Retort pouch, 2008 Pyrus,59 Receptacle (flower), 728 Reverse osmosis, 1265-1266, 1656-1658 Pyruvic acid, 33-34, 335-336, 452 Receptor (taste and odor), 717-721 Rheingau wine district, 2142 pythium plant diseases, 788, 814, 818 Recommended daily dietary allowances, Rheinhessan wine district, 2142 Appendix 2, Table 1 Rheinpfals wine district, 2142 Quahog, 1302-1303 Reconstitution, 588 Rheology, 1266, 1998-2004 Quail, 1571-1572, 1599 Rectified essential oils, 723 Rheopectic substance, 2003 Quality controlfactors, 1627, 2151. See also Rectifying, 2134. See also Distillation Rhizobium, 1072 specific commodities Recurrent parent, 1495 Rhizoctonia plant diseases, 788, 815, 1638 Quarg, 1239 Red Angus cattle, 192 Rhizome, 1658, 1913 Queenbee, 952-957 Redberry mite, 1294 Rhizopus plant diseases, 788, 854 Queen conch, 1300 Red Brangus cattle, 200 Rhode Island Red chicken, 1561 Queensland nut, 1107 Red cabbage, 42-43 Rhodinol, Appendix 1 Queso Blanco cheese, 1627 Red clover, 443, 914,1074,1334 Rhodinyl acetate, Appendix 1 Queso de Mano cheese, 908 Red crab, 513 Rhodinyl formate, Appendix 1 Quick-decline disease, 428 Red Danish cattle, 205 Rhodospin, 2076, Appendix 2, Table 1 Quince, 134, 1628 Red desert soil, 1816 Rhone wine region, 2141 Quince curculio, 536 Red diahrrea (poultry), 1600 Rhubarb, 816, 829, 1658-1660 Quinines, 1000, Appendix 1 Reddish-brown lateritic soils, 1816, 1820 Rhubarb curculio, 536, 1660 Quinone derivative insecticides, 1000 Red dog, 2127 Riboflavin, 572, 640, 644, 649, 1660-1662, Quintal, Appendix 3, Tables 1, 2, 3, and 4 Red dye, 472-473 Appendix 1 Quonset greenhouse, 884 Red fire disease, 788 Riboflavin coenzymes, 453 Red fish, 1709, 1712, 1715, 1726-1727, Ribonucleic acids. See RNA Rabbit and small game, 1629-1635,2059 1748,1749,2051 Rice, 134,223,621,648,757,786,1007, Rabbit-eye blueberry, 265 Red flour beetle, 841 1021,1337,1492-1493, 1663-1681, Rabbit fibromae, 1632 Red Globe raddish, 1636 2157 Rabbit papilloma, 1632-1633 Red grouper, 1710 Rice bean, 161 Rabbit pox, 1632 Red leafCongous tea, 1992 Rice bran wax, 1155, Appendix 1 Rabcide fungicide, 1635 Red-legged grasshopper, 880 Rice-dominated subsistence agriculture. See Rabi crop, 1635 Red Mediterranean soil, 1816, 1820 Introductory Rabies, 1793 Red mold disease, 757 Rice rootworm, 985 Raccoon meat, 1630 Red oat, 1353 Rice-soybean protein blends, 1852 Raceme, 728 Red pepper, 1453, 1455 Rice stem maggot, 983 Racking, 2156 Red Poll cattle, 202-203 Rice stinkbug, 1677 Radappertization, 1019-1020 Red spider mite, 1293, 1324 Rice water weeVil, 984 Raddle, 933 Red stele root rot, 1929 Rice weeVil, 842 Radicidation, 1019-1020 Redtop, 875 Rickets, 2083 Radioactive labeling, 10 15 Reduction reactions, 666, 700-701, 2166 Ricotta cheese, 1240, 1681 Radiocarbon dating (soils), 1820 Red-yellow podzolic soils, 1816, 1820 Riddling, 378 Radionuclides (in foods), 739 Reed canarygrass, 875-876 Riesling grape, 2146 2298 INDEX

Rill erosion, 1819, 1836 Rotation (crop), 10, 891-892,1087,1124, Sand eel, 1709, 1712 Rinderpest, 219 1690,1844-1845. See also specific crops Sand fly, 1208 Ring nematode, 1333 Rotation pasture, 922-924 Sand lance, 1709, 1712 Ring pox, 90 Rotenone insecticide, 1002, 1690 Sand reedgrass, 877 Ring spot disease, 90, 390, 1652 Rouen duck, 1569-1570 Sandy clay and loam, 1819 potato, 133 Roughage,653,688,927 Sandy silt, 1819 Ripening, 779, 1427-1428, 2037 Rough lemon, 411,1076 Sandy soils, 1819, 1837, 1844 Ripening inhibitor, 2032 Roughness factor (soil), 1838 San Gioveto grape, 395, 2146 Ripe rot, 853 Round baler, 933 Sanguigna orange, 1379 Risk/Benefit concept, 1681-1683 Rounder (baked goods), 293 Sanitizing, 1185 Rivaner grape, 2146 Rousanne grape, 2146 San Joaquin scale, 1705 River buffalo, 206 Row crops, 1500-1501, 1865-1866 San Jose scale insects, 1703, 1706 River drainage systems, 1827 Row-crop sprayer, 1898-1900 San Pierre swine, 1976 RNA, 825-827, 948-949,1344-1345, Royal Ann cherry, 384, 389 Santafol, Appendix 1 1662-1663 Rubber, 1155 Santa Gertrudis cattle, 200-201 Roach,984 Rudimentary-sedentary agriculture. See Sap, 107-108 Roasting, 458, 899-900 Introductory Saparvi grape, 2146 Robber fly, 1684 Rue oil, Appendix 1 Sapodilla, 1701-1702 Robusta coffee, 456 Rugose mosaic disease, 2071 Saponification number, 1361 Rock Alpine goat, 835 Rugosity, 2067 Saprophytes, 2162 Rock crab, 513 Rulander grape, 2146 Sapsago cheese, 1240, 1268, 1702 Rock walnut, 2089 Rum, 1691 Sardine, 700, 705, 1710, 1712, 1715, 1723- Rocky Mountain goat, 832 Rumanian wines, 2142 1724,1748,1749 Rocky Mountain range and forest region, Rumen, 179-181,651, 1778 Sardinella, 1710, 1712 1060 Rumination, 1341 Sarsaparillo oil, 1702 Rodenticide, 2173 Runner-type groundnut (peanut), 887-885 Sassafras, 1702 Roe, 1930 Runoff, 1827, 1836 Satellite crop sensing, 499-509 Roe deer, 554 Rupture test, 2004 Satsuma, 411,1145-1146 Roese-Gottlieb butterfat test, 1226 Russet, 1692 Saturated oils and fats, 564. See also specific Roguing, 1684 potato, 1527-1528 fats and oils Rolled oats, 1356 Russian knapweed, 937 Saturated solution, 1848 Roller-type crusher, 2150 Rustling qualities, 199 Sauerkraut, 314 -7 Rolling (tea), 1992 Rutabaga, 806-808, 1692-1693 Saurine poisoning, 754 Rolls (one-hour), 1265 Rye, 134,648,829,841,1693-1697,1845 Sausage, 1166, 1192 Romaine lettuce, 1084 Ryegrasses, 876, 914 Sauvignon Blanc grape, 2146 Romano cheese, 1240, 1268, 1684-1685 Ryeland sheep, 1786, 1790 Savanna climate. See Introductory Rome Beauty apple, 66 Rye whiskey, 2135 Savory, 1702-1703 Romeldale sheep, 1786, 1787, 1790 Savory oil, Appendix 1 Romney sheep, 1783, 1786, 1787, 1789- Saanen goat, 835 Savoy spinach, 1866 1790 Sabadilla insecticide, 1698 Savoy-type sauerkraut, 314 Rondinella grape, 2146 Saccharide. See Carbohydrates Sawan millet, 1298 Root beer, 1807 Saccharin, 1961, Appendix 1 Sawfly, 1702 Root harvesting equipment, 346 Saccharin sorghum, 1849 Sawtoothed grain beetle, 581-582, 845 Root-knot diseases, 175,530,789,2043 Saccharomyces, 223, 287,2153, 2164 Scab diseases, 78, 133-134,428,530,789, Root-knot nematode, 1333 Saccharose, 1958 802,809,815,845,1539 Root-lesion nematode, 1333 Sacy grape, 2146 Scad, 1710, 1712 Root maggot, 983, 1421 Safflower oil, 593,1365,1698-1700 Scald, 79, 155 Root (plant), 1685-1688 Saffron, 1700 Scalding (poultry), 1595 Root rot, melon, 1323 Sage, 54, 1700 Scale insects, 429, 984, 1703-1707 pea, 1420 Sage oil, Appendix 1 Scallion, 1777 sweet corn, 1953-1954 Saibling, 2051 Scallops, 1299, 1303-1304, 1753, 1754 Rootstock. See specific fruits Sainfoin, 912 Scallop squash, 1904 Rope mold, 291 Saint Augustine grass, 876-877 Scaly-leg mite, 1297 Ropy fermentation, 666 Saint John's bread, 161 Scamorze cheese, 1707-1708 Roquefort cheese, 1223, 1240, 1268, 1688- Sake, 2157 Scampi,514 1689 Salad oils and dressings, 489, 1360 Scanning electron microscopy. See Electron Rose, 1689 Saline-alkaline soils, 1819 microscopy Rose chafer, 1689 Saline soil, 1819 Scarification, 1708 Rose clover, 444 Salinity and salt tolerance, 244,402 Scarlett runner bean, 161 Roselle plants, 42 Salithion insecticide, 1700-1701 Sceler proteins, 1012 Rosemary, 54, 1689-1690, Appendix 1 Salmon, 97, 705,1710,1713,1715,1717, Schain butterfat test, 1226 Rose oil, Appendix 1 1731,1748,1752 Scheurebe grape, 2146 Rosette disease (pecan), 1448 Salmonellosis, 747-749, 1631 Schiava grape, 2146 Rosidinha, 1155 Salsify, 1701 Schnapps, 1100 Rosin,1155 Saltation, 1838 School lunch programs,S 71 Rotary cooker-cooler, 2011 Saltbrush,919 Sclerenchyma cells, 1912 Rotary disk fIlter, 698 Salt curing, 1191, 1759-1760 Sclerotina plant diseases, 789, 796 Rotary drier, 586-587 Salted peanuts, 901 Scombroid poisoning, 754-755 Rotary drum fIlter, 698 Saltpeter, 668 Scoring (sensory evaluation), 1771 Rotary hearth oven, 293 Salt pork, 1969 Scotch Highland cattle, 195-196 Rotary plow, 2024 Salt stunting (melon), 1324 Scotch whiskey, 1100,2133-2135 Rotary press juice extractor, 421 Salustiana orange, 1382 Scours (calf), 217 Rotary pressure sterilizer, 2012 Salyn, 832 Screw-worm, 985,1708,1793,2019 Rotary tillers, 2021 Sandalwood oil, Appendix 1 Sculpin, 700 Rotational cross (cattle), 189 Sand crab, 514 Scurf, 1966 INDEX 2299

Scurfy scale, 1707 Shagbark hickory, 947-948 Slime mold, 807 Scurvy, 108-109 Shaker (fruit and nut tree), 780-781 Slipmouth, 1710 Sea bass, 1746 Shallot, 1777 Slivovitz, 281 Sea clam, 1302 Shama millet, 1288 Slug, 984, 1802-1803 Sea farming, 91-98, 780 Shamouti orange, 412-414, 417, 1382 Small game, 1630-1631 Seafood poisoning, 754-756 Shamrock clover, 444 Small-mouth bass, 157 Seafoods, 55-56, 509-520, 706, 1298-1307, Shanks (plow), 2025 SMDC pesticide, 1463 1708-1746 Shark, 1753 Smectite-vermiculite, 660 nutritional aspects, 1746-1756 Sha (sheep), 1778 Smelt, 1803-1804 processing, 1756-1763 Shatter loss (soybean), 1864 Smilograss,877 Seaside clover, 444 Sheaf, 2108 Smoked cheese, 1804 Seasonings. See Flavorings; Spices and sea• Shear, 1998-1999 Smoked meat, 1190-1191 sonings Sheep, 832,925-926, 1160-1164, 1168, Smoltification, 97 Sea turtle, 2054 1777-1795 Smoothback flounder, 1721 Seaweed and algae, 703, 1753, 1755, 1763- Sheep-biting louse, 11 03 Smooth-skinned pea, 1412 1765 Sheep bot, 1343 Smooth vetch, 2063 Sebastopol goose, 1568 Sheep tick, 1792, 1795,2019 Smudge (onion), 1377 Secondary screw-worm, 1708 Sheet erosion, 1819, 1836 Smut diseases, 154,485,789,798-799,802, Secondary tillage, 2020 Shelf life, 53, 900-901 811,812,818, 1129, 1356, 1854,1953- Sedge, 1765 Shellbark hickory, 947-948 1954,2128 Sedentary agriculture. See Introductory Shell bean, 161 Smyrna fig, 693 Sediment (soil), 1836 Shell (egg), 1590-1591 Sn~~984, 1305-1306, 1754, 1804 Sediment delivery ratio, 1836 Shellfish, 1795. See also Crustaceans, Mol- Snap bean, 161 Sedimentation, 433,1836 lusks, Seafoods SN-38107 herbicide, 1804 Seed, 777,913-914, 1085, 1765-1768, Shellfish poisoning, 739, 754-756 Snow climate. See Introductory 2062 Shepherd's purse, 730 Snow pea, 1412 Seed corn maggot, 176, 1110 Sherbet, 1268-1269 Soap manufacture, 1201 Seed decay diseases, 789, 1420. See also Sherry, 1795-1797,2150 Sockeye salmon, 1729-1730, 1748 specific crops Shifting cultivation. See Introductory Sod, 1819 Seed dissemination, 777 Shigellosis, 753 Soda-dipped raisins, 1640 Seed fumigation, 785 Shipping fever, 217, 1792 Sodium, 403-404, 636,1523-1525,1804, Seedless grape, 845 Shitake, 705, 1315 Appendix 2, Table 2 Seedless varieties. See Citrus fruits; Water- Shogoin (Japanese turnip), 2052 Sodium acetate, Appendix 1 melon 'Short Day' species, 1918 Sodium acid pyrophosphate, 290, 1774, Seedling blight, 1128, 1678 Shortening, 1360 Appendix 1 Seed maggot, 983 Shorthorn cattle, 196 Sodium alginate, 447, 599, 906, Appendix 1 Seed (metering), 1502 Short life of peach, 1424 Sodium aluminum phosphate, 290, 599, Seed rot (corn/maize), 1128 Shorts, 2126 Appendix 1 Seeds (aromatic), 1885 Shote, 1968 Sodium aluminum sulfate, 290 Segatoka plant disease, 789 Shot-hole borer, 234 Sodium ascorbate, 2085, Appendix 1 Seim bean, 161 Shot-hole fungus disease, 789 Sodium bentonite, 636 Seiners, 1739 Shrimp, 510, 515-517,705, 1713, 1753, Sodium benzoate, 48-49, Appendix 1 Seines, 1738 1754 Sodium bicarbonate, Appendix 1 Selective picking (coffee), 458 Shropshire sheep, 1786, 1787 Sodium bisulfate, Appendix 1 Selectivity, herbicide, 936 Shrunken-2 gene, 1118 Sodium carbonate, Appendix 1 insecticide, 981 Sicily lemon, 1076 Sodium carboxymethylcellulose, 599, Selenium, 635-636, 1768-1769, Appendix Sidedressing fertilizer, 676 Appendix 1 2, Table 2 Side oat, 1353 Sodium chloride, 5, 702, 773,970, 1178, Selenium accumulator, 1768 Side-roll sprinkler system, 1032-1033 1187, 1192, 1805-1806, Appendix 1 Self-propelled irrigation system, 1033 Sieva bean, 161 Sodium citrate, 1178, 1229, 1774, Appen- Semen (cattle), 103-107 Silica gel, 340, 552 dix 1 Semiarid climate. See Introductory Silicates (soil), 1820 Sodium cyanide, 785 Semillon grape, 2146 Silicon dioxide, 45-47,340,555, Appen- Sodium dehydroacetate, Appendix 1 Semi-moist foods, 970-971, 1467 dix 1 Sodium diacetate, 1774, Appendix 1 Senescence, 778 Sill, 1833 Sodium erythorbate, 53, Appendix 1 Senna bean, 161 Silo, 1801-1802 Sodium ferric pyrophosphate, Appendix 1 Sensory evaluation, 462-463,1769-1772, Silt soil, 1819, 1837, 1844 Sodium ferrocyanide, 45, Appendix 1 1998-2000 Silty loam, 1819, 1837, 1844. Sodium fluoride, 731 Sepal, 1514 Silvaner grape, 2146 Sodium gluconate, 1774, Appendix 1 Separating cone (spray drier), 1894 Silverfish, 984 Sodium hexametaphosphate (SHMP), 970, Separator (cream), 1227-1228 Silver hake, 1709 1474 Sequestering agents, 1772-1775 Silvery pout, 1718 Sodium hydroxide, 87-88, 704, Appendix 1 Ser, 1775 Simazine herbicide, 1802 Sodium hypochlorite, 2168 Sercial grape, 2146 Simmental cattle, 197-198 Sodium lauryl sulfate, 1948, Appendix 1 Serendipity berry, 1961 Simple syrup, 1808 Sodium metabisulfite, 53, Appendix 1 Sericine, 25-34 Simulated foods. See Food analogs Sodium metaphosphate, 599, 1774, Appen- Serows, 832 Single-cell protein (SCP), 1614 dix 1 Serpentine-type wine press, 2150 Single cross, 1493 Sodium methylate, Appendix 1 Serradella, 912 Siphonaptera, 1802 Sodium monostearate, 599 Serrano pepper, 1455 Six-spotted mite, 1293 Sodium nitrate and nitrite, 50, 762, 1188- Sesame seed and oil, 593,1359,1365, Sizing, 1802. See also specific commodities 1190, Appendix 1 1775-1777 Skinning, 1163-1164 Sodium phosphate, Appendix 1 Seville orange, 1382 Skipj ack tuna, 1732, 1753 Sodium polysulfide, 1944 Sex organs (livestock), 104-106 Slaughtering, 1160-1162, 1168 Sodium potassium tartrate, 1774, Appen• Shad, 1725 Slicing, 71-72. See also specific commodities dix 1 2300 INDEX

Sodium propionate, Appendix 1 Sorgos, 849 Spinach leaf miner, 1891 Sodium pyrophosphate, 1473 Sorrel, 1855 Spiral nematode, 1333 Sodium saccharin, Appendix 1 Sound transmission (underwater), 1734 Spirochetosis, 1632 Sodium sesquicarbonate, Appendix 1 Sour cherry, 382, 389 Spittle bug, 984, 1891 Sodium silicoaluminate, 45, Appendix 1 Sour cream, 1216, 1238 Splatter-type planting, 345 Sodium silicofluoride, 731 Sour orange, 1382 Splay leg (small game), 1634 Sodium sorbate, 48 Sour pickle, 527 Spodosols, 8, 1813 Sodium stearoyl-2-lactylate, 287-288, 599, Soursop,39 Spoilage, 1249, 1757-1758. See also specific Appendix 1 Sour-sour plant, 1855 commodities Sodium stearyl fumarate, Appendix 1 South African wines, 2142 Sponge-dough process, 283 Sodium sulfate, Appendix 1 South American sardine, 1724 Sporangium, 729 Sodium sulfite and bisulfite, 53, Appendix 1 South Devon cattle, 197 Spore, 795, 1891-1892 Sodium tartrate, Appendix 1 Southdown sheep, 1786, 1787, 1788 Sport, 411, 1383 Sodium thiosulfate, 53, 1774, 1944, Appen• Southeastern region, 1065 Spot swine, 1975 dix 1 Southern armyworm, 538 Spotted alfalfa weeVil, 17 Sodium tripolyphosphate (STPP), 870, Southern bean mosaic, 2068 Spotted wilt (pepper), 1457 1472-1474 Southern blight disease, 894, 1129 tomato, 2072-2073 Soft brown scale, 1707 Southern Great Plains pasture and rangeland, Sprat, 1709, 1712, 1717, 1723 Soft candy, 476 918 Spray drying, 43, 460-462,721,1236, Soft corn, 1117 Southern pea, 161, 1412 1262,1877,1892-1894 Soft drinks, 42,1806-1809,1961 Southern Plains, 1064 Sprayers, 1897-1902 Soft rot, 789, 1376, 1966 Southwestern plateau region, 1060 Spray insecticides, 1464, 1466-1467, 1469 Soft shell clam, 1298-1302 Southwestern prairie region, 1060 Spreading and spraying equipment, 1895- Soi~ 1768, 1809-1822 Sow, 1969, 1980 1903 association, 1819 Sowbug, 1855-1856 Spreading decline of citrus, 428, 1334 atmosphere, 1819 Soya milk, 1612. See also Soybean Process• Sprigging, 1903 binders, 1819 ing Springiness (texture), 1997 capacity (hydrologic), 1837 Soybean, 135, 161,752, 829, 1036, 1074, Spring lamb, 1785 classification, 13, 1059-1063, 1811-1819 1856-1870, 1899 Spring plow, wheel-track plant system, 2020 colloids, 1819 Soybean curd, 1881 Spring-tooth harrow, 2026 creep, 1819 Soybean cyst nematode, 1866-1867 Spring wheat, 2106, 2108 discharge, 1819 Soybean flour, 1874,1878,1880,1882 Sprinkler irrigation, 676-677,1031-1032 erosion, 1819 Soybean grits, 1874 Sprouted wheat, 285 fumigation, 785 Soybean meal, 621, 623, 625, 627, 648 Sprout inhibitor, 1020-1021 horizon, 1810, 1819 Soybean milk, 1880-1881 Spur blight, 1653 irrigation, 1039-1043 Soybean oil, 1875 Square bale, 932 mapping, units, 1062 Soybean processing, 1870-1883 Squash, 776, 1903-1909 moisture stress, 1039-1042 Soybran and hulls, 688 Squash bug, 1906, 1908 profile, 1810, 1818 Soy-egg flour, 285, 1612 Squash vine borer, 274, 1908 surveys, 1810 Soy-fortified cornmeal, 1133, 1612 Squid, 1300, 1306-1307, 1713, 1754 Soil conservation, 1822-1847 Soy-ogi, 1882 Stability (herbicide), 937 Soil Conservation Service (U.S.), 1824 Soy protein, 1612-1613 Stabilizers, 598-599 Soil-wine relationship, 2148 Soy-protein isolates, 1874, 1876, 1877, Stable fly, 1909 Sol,468 1881 Stachyose, 1958 Solanaceae, 1453-1458, 1524-1545, 1847 Space allotment (poultry), 1572-1576 Stack wagon, 933 Solanine, 1532 Spadix, 728 Staghorn beetle, 450 Solar heating, 1582 Spaghetti,613-614 Staling, 291-293. See also various commodi- Soldier fly, 584 Spalen cheese, 1240, 1883-1884 ties Sole, 1710, 1713, 1721 Spalter hops, 961 S talk borer, 2044 Solera system, 1109, 1796-1797 Spanish mackerel, 1726 Stalk lettuce, 1084 Solon chak soils, 1816 Spanish moss, 1406, 1448 Stamen, 728-729,1353,1514 Solonetz soil, 1816 Spanish olive, 1370 Stannous chloride, 53 Sols Bruns Acides, 1816 Spanish onion, 1375 Staphylococcal intoxication, 749 Solubilization, 469, 701 Spanish-type groundnut (peanut), 887 Staphylococcus, 614, 749,1631-1632 Soluble coffee, 461-462 Spanish wines, 2141 Starches,45,323,353-354,447,479,599, Soluble solids, 421. See also various fruits Spareribs, 1969 606,778-779,1135-1136,1140,1475, Solvent extraction, 462, 489, 701,1848- Sparganosis, 760 1481,1544,1852,1909-1911. See also 1849, 1875 Sparkling wine, 1884 various grains Solvolysis, 1774, 1849 Spatburgunder grape, 2146 Starter culture (cheese), 1247 Somatotrophin growth hormone, 966 Spathe, 728 S tarry flounder, 1721 Sooty mold, 428 Spawning. See Crustaceans, Fishes, Mol- Stayman apple, 66 Sorbic acid and sorbates, 48-49, Appendix 1 lusks, Seafoods Steam distillation, 722-723, Appendix 1 Sorbitan monostearate, 555, Appendix 1 Spearmint, 1292 Stearic acid, 555,1361, Appendix 1 Sorbitol, 323, 623, 625, 627,648,841,882, Spearmint oil, Appendix 1 Stearyl monoglyceridyl citrate, Appendix 1 929,1036-1037,1841,1845,1849- Speckled trout, 2051 Steckling, 1911 1855 Spectral range (insecticide), 981 Steelhead trout, 2051 Sorbose, 332 Speit,2107-2108 Steepwater, 1134 Sore head (poultry), 1601 Sperm (cattle), 103-107 Steer, 185 Sore-shin plant disease, 789 Spice-cured meats, 1191 Steer calves, 209-210 Sorghum, 134-135,623,625,627,648, Spices and seasonings, 1884-1886 Stem (plant), 862,1911-1914 841,882,929, 1036-1037, 1841, 1845, Spider, 984 Stem lettuce, 1084 1849-1855 Spider mites, 1293, 1324 Stem nematode, 1333 Sorghum midge, 1208 Spike, 2108 Stem rot, 428,789,1678 Sorghum (poison), 929 Spike~t,862-863, 1353,2108 Stem rust (wheat), 2127 Sorgo, 882 Spinach, 1886-1891 Stem-turnip, 1053 INDEX 2301

Stenohaline, 1733 Stylet nematode, 1333 Surfactant. See Surface-acting agents Stenothermal, 1733 Subalpine Mediterranean forests, 1819 Surveys (nutritional), 569-572 Steppe cheese, 1914-1915 Sublimation, 768-769 Swamp buffalo, 206 Steppe climate. See Introductory Sublittoral zone, 1735 Sweat box, 1640 Stereochemical theory (flavor), 720 Submerged fermentation, 2065 Sweating, 2060-2061 Stereoisomerism, 30 Subsistence agriculture. See Introductory Swedish turnip, 1692 Sterilization (cold), 4248. See also Irradi• Subsoil, 1809 Sweep (cultivating), 532-535 ated food products; Milk and dairy Substitute cream, 1222 Sweet basil, 157 products; Thermal (heaT) preserving; Substitute foods. See Food analogs Sweet cherry, 382-385, 389-390 Tomato; Wine) Substrate (enzyme), 603 Sweet chocolate, 318-319 Steroids, 1097, 1915 Subterranean clover, 444 Sweet citrus fruits. See Grapefruit, Man• S tevio side, 1961 Subtropical climate. See Introductory darin, Orange Stewart's bacterial wilt, 1953-1954 Succari orange, 1382 Sweet corn, 776, 1117-1118, 1949-1955 Sticktight flea, 726 Succession (plant), 1930-1931 Sweeteners, 32,476-479,1137-1138, Stigma, 728-729, 1082, 1353 Successive cross, 1495 1269,1519,1808,1955-1963 Still, 2136 (See also Distillation) Succinic acid, 336, 2164, Appendix 1 Sweet goods, 1882. See also Bread and Stilton cheese, 1240, 1915-1916 Succinylated monoglycerides, 599, bakery products Stink bug, 1915,2044 Appendix 1 Sweet herb, 1408 Stinking smut (wheat), 2128 Succory,395 Sweet orange, 1379 Stipule, 1069 Succotash, 492 Sweet pepper, 1453 Stockfish, 1722 Sucking louse, 1102-1103 Sweet pickle, 527-528 Stokes unit, 2001 Sucrose, 332-334,415,478-479,610, Sweet pickled peaches, 1430 Stolon, 1916 773,970,1958 Sweet potato, 816, 1963-1967 Stomach insecticide, 1985 Sudangrass, 653-654,1841 Sweet potato weevil, 1966-1967 Stomate, 949,1916 Suffolk sheep, 1787, 1788 Sweets, 475-480 Stone crab, 514 Sugar, 332, 378,433,552,567,720,778, Swine, 616, 925,1160-1164,1168, Stone fruit, 135,776-780,818-819 970,1272,1475,1481. See also Sugar• 1967-1983 Storage. See Controlled-atmosphere and cane; Sweeteners Swiss Alpine goat, 833, 835 hypobaric system, Foodborne diseases; Sugar apple, 29 Swiss chard, 378-379 Freeze-preserving; Irradiated food Sugar beet, 135,225-238,804,882,1031, Swiss cheese, 1223, 1240, 1244, 1253, products; Silage and silage fermentation; 1337-1338,2071 1983-1985 Thermal (heat) preserving; Peach; Plum Sugarcane, 135, 829, 1931-1942 Switchgrass,877 and prune; and other specific com• Sugarcane borer, 1937-1938 Sword bean, 161 modities Sugarcane stylet nematode, 1938 Swordfish, 705,1731,1751 Storage facility fumigation, 785 Sugar-health connection, 1955 Syconium,692-693 Storage (plant food), 778 Sugar transport (cell), 372 Sylvaner grape, 2146 Stout, 223 Sugary-l gene, 1117 Symbiosis, 1985 Stovehouse, 883 Suines, 1967 Symphylid, 822, 984 Stover, 1917 Sulfa drugs, 1400, 1981 Synchronous thinning beet, 234-235 Straight-dough process, 283 Sulfates, 1943-1944 lettuce, 1089 Straighthead disease (rice), 1678 Sulfering,2141 S ynere sis, 470 Straightneck squash, 1904 Sulfiting, 390, 2150 Synergism, 33-34, 110, 2067-2068 Strawberry, 247,481,774-775; 777,1021, Sulfonated indigo, 473 Synthetic colors, 471 1337,1917-1930 Sulfur, 636-637, 673, 676, 1942-1944 Synovitis (poultry), 1604 Strawberry clover, 444 Sulfur-based pesticides, 994, 1944 Synthesis, 668, 2061. See also specific Strawberry crown borer, 274 Sulfur-containing amino acids, 27-28, vitamins Strawberry guava, 905 33-34 Synthetic flavorings, 708-717 Strawberry leaf roller, 1071 Sulfur dioxide, 43,49-50,390,785,1941, Synthetic foods. See Food analogs Strawberry mite, 1294 2150 Syrah grape, 2146 Strecker analysis, 32 Sulfuric acid, 671, 946, Appendix 1 Syrphid fly, 244 Strega, 11 00 Sulfuric acid derivative control chemicals, Syrup (corn), 1137 Strepsiptera, 1930 946,1000 System approach (insecticide application), Streptococcus, 1984 Sulfurous acid derivative control chemi- 1002-1009 Streptomyces, 1137 cals,1000 Systemic pesticides, 937, 1985 Streptomycin, 44 Sultana grape, 1640 Stress, moisture, 1930 Summer squash, 1903 rheology, 1998-1999 Sunberry, 1358 Tabasco pepper, 1455 String bean, 161-162 Sun-dried raisins, 1640-1641 Table beets, 238-241 String filter, 698 Sun drying, 88-89 Tachibana,411 Stripcropping, 1844 Sunflower, 474, 1452, 1944-1948 Tachigaren fungidiee, 1986 Striped cucumber beetle, 530 Sunflower meal, 621, 649, 654,1946 Tahiti lime, 1095 Stripe disease (barley), 155 Sunflower proteins, 1947 Tahoe trout, 2051 Stripe rust (wheat), 2128 Sunflower seed and oil, 593,1359,1365, Tailless sheep, 1790 Strip grazing, 923 1946-1847 Tajamar orange, 1382 Strip-picking (coffee), 458 Sunscald (onion), 1377 Take-all disease, 2128 Strip tilling, 1502 Sunspot cycle, 435 Takins,832 Structural genes, 824-825 Superphosphate fertilizer, 671 Tallow 650-651, 1199-1201,1359 Structural proteins, 1615 Supplement (feed), 619 Tamaren, 179 Strurite, 1775 Supplementation (dietary), Appendix 1. Tamarind, 161,537,1986 Stubble loss (soybean), 1864 See also Iron, Minerals, Vitamins Tambak,92 Stuck wine, 2154 Surati cheese, 1948 Tame pasture, 922 Stunt nematode, 1353 Surface-acting agents (wetting agents), Tamworth swine, 1975 Sturgeons, 1930 291,469,598-599,1948-1949 Tangelo, 411,858,1145,1382-1383 Sturine, 28 Surface-coatings, 446-447 Tangerine, 410-418, 1145, 1382-1383 Style, 729,1082,1514 Surface creep, 1838 Tangerine oil, Appendix 1 2302 INDEX

Tangor, 411,1144 Tetrasodium phosphate, 1474 Tobacco hornworm, 967 Tankage, 1199 Tetrimer, 1109 Tobacco mosaic virus, 1457,2043,2066 Tanner crab, 514 Texas citrus mite, 1293 Tocopherols, 53-55, 2084, Appendix 1, Tannic acid, 433, Appendix 1 Texas fever, 2019 Appendix 2, Table 1 Tannin, 761, 778,1992,2149 Texas leaf cutting ant, 40-41 Toffee, 476 Tapeworm, 760, 1634 Texas walnut, 2089 Tofu, 1881 Taphrina aurea, 821 Texture, 75-76,292,477,1234,1266- Toggenburg goat, 835 Tapioca, 351-354 1267,1995-2006 Tokay grape, 847 Targhee sheep, 1786, 1787, 1790 Textured soy protein, 1877-1878 Tolyfluanid fungicide, 2029 Taro, 1986-1989 Texture profile analysis (TPA), 1998, 2004 Tolyl isobutyrate, Appendix 1 Tarragon, 1989-1990 Texturometer, 1997-1998, 2004 Tomato, 135-136,481,704-705,776-777, Tarragon oil, Appendix 1 TFGB,2006 787,816-818,1476,1847,1899, Tartarian cherry, 383 Thallophyta, 794-799 2029-2047,2071 Tartaric acid, Appendix 1,1884,2154 Thalose, 1961 Tomato cutworm, 2043-2044 Taste, 706, 717-721, 922, 1392 Theobromine, 320 Tomato fruitworm, 985, 2044 Taste enhancer, 702-706 Theophylline, 320 Tomato (home canned), 750 Taste panel, 463 2,4,5-T-herbicide, 2006 Tomato hornworm, 967 Tawny port, 1522 Thiabendazole fungicide, 2015 Tomato mosaic, 2071-2072 TBA (thiobarbituric acid) test, 1518 Thiamine, 572, 640,644, 1942,2015- Tomato paste, 46, 610 TCA cycle, 336, 1400, 1990 2016, Appendix 1, Appendix 2, Tomato peppers, 1455 TDN. See Total digestible nutrients Table 1 Tomato russet mite, 1295,2044 Tea, 731, 787, 1338, 1990-1994 Thickeners, 433, 598-599 Tongue (tasting), 717-720 Teart disease, 1308 Thief ant, 41 Tonic water, 1808 TEC fungicide, 1994 Thin-film packaging, 9 Tonkan, 1146 Teff,1288-1289 Thinning, 81,548,1089,1427 Tonus, 1175 Telone C fungicide-nematicide, 1994 Thiobarbituric acid test. See TBA Tooth action (mechanics), 1997 Telone insecticide-nematicide, 1994 Thiocarbamic acid derivative insecticides Tooth health, 109, 323, 731 Telophase, 369 and herbicides, 946, 996-997,1001 Topdressing fertilizer, 676 Tempeh, 1881,2081 Thioctic acid, 757 Top fermentation yeasts, 223 Temperate climate, 435. See also Thiocyanate herbicides, 946 Top necrosis, 2067 Introductory Thiodipropanates,53 Top note (flavor), 717 Temperate rain forest. See Introductory Thiophanate, fungicide, 2016 Topography, 1821-1822 Temperate savanna. See Introductory Thiophanate methyl fungicide, 2017 Topping oils and shortenings, 1360 Temperature control, 480-481,611-612, Thiophosphoric acid derivative pesticides, Toppings, 1229 1578-1579. See also various com• 1000 Topsoil, 1809, 1819 modities and processes Thiourea herbicides and pesticides, 946, Torr pea, 1412 Temperature (greenhouse), 884-885 1000 Tortilla, 491, 1133,2047 Temperature range (antimicrobials), 47 Thiram fungicide, 2017 Tortoise, 2054 Temperature-viscosity relationship, Thistle butterfly, 310 Torus, 728 2001-2002 Thompson seedless grape, 1639-1640,2146 Total digestible nutrients, 620, 927 Temple, 411,1382-1383 Thorthwaite climate classification, 434 Total solids (ice cream), 1271 Temporary pasture, 910 Thr,2017 Touareg cheese, 2047 Tenderizer, 607 Threonine, 25-34, 286, 1617, Appendix 1 Toughness (meat), 1177 Tenderness (meat), 1173-1178, 1996 Threshing (pea), 1418. See also other com- Toulouse goose, 1567 Tenderometer, 1184 modities Tower silo, 1801 Tensiometer, 2092-2093 Thrip, 117,984,2017-2018 Toxaphene (Camphechlor) insecticide, Ten-state nutrition survey, 570-571 Thyme, 2018 2047-2048 Tent caterpillar, 591-592, 2104 Thyme oil, 2018, Appendix 1 Toxic animals, 739, 754-756 Teosinte, 1116 Thyroid gland, 966,1012-1013 Toxic fat syndrome (poultry), 1600 Tepary bean, 161 Thyroid-stimulating hormone, 966 Toxicity, 992-994, 1002, 1004, 1307- TEPP acaricide-insecticide, 1994 Thyroxine, 966,1012-1013,2077 1308. See also chemical elements and Tequila, 1100 Thysanoptera, 2018 control chemicals Terbufos insecticide, 1995 Thysanura,2018 Toxic plants, 739, 759, 762 Terminal cross (cattle), 189 Tick, 984, 1793, 2018-2020 Toxoplasmosis, 759 Termite, 984, 1995 Tilapia, 95-97 T-PER bioassay, 1620-1621 Termitophile, 1995 Tillage equipment, 1502, 2020-2028. 2,4,5-TP herbicide, 2048 Terpene resin, 1155, Appendix 1 See also specific crops TPNH (triphosphopyridine nucleotide), Terpenes, 721, 1995, Appendix 1 Tillering, 2028 1943 Terpenoids, 1995 Tilsiter cheese, 2028-2029 Tractor, 909-910 Terpineol, Appendix 1 Tilth,2029 Tragacanth, 599, 906,1073, Appendix 1 Terpinyl acetate, Appendix 1 Tilther-planter, 1503 Traminer grape, 2146 Terpinyl propionate, Appendix 1 Time-release packaging, 9 Trammel nets, 1738 Terrapin, 1754 Timing (herbicide application), 936-937 Transamination, 33-34, 1774 Te Sa butterfat test, 1226 Timothy, 877-878,914 Transferases, 604 Testing. See Instruments (analysis and Tin-based fungicide, 999, 2029 Transfer RNA, 1662 testing) Tincture, 721 Transglycolysation, 331 Testing program (swine), 1979 Tinned cans, 762 Transmethylation, 408 Testosterone, 966, 2077 Tinta grape, 2146 Transmissible gastroenteritis (TGE), 1983 Tetanus, 1175 Tip blight, 2072-2073 Transpiration, 1830-1834,2048-2049 Tetany (grass). See Grass tetany Tipburn (lettuce), 1085-1086, 1091 Transplanting, 364. See also specific crops Tetradifon acaricide, 1995 Tissue testing, 675 Transportation, 480-481. See also specific Tetradon poisoning, 756 Titanium dioxide, 472, 2029, Appendix 1 commodities Tetrahydrofolic acid, 454, 734 TME. See True metabolizable energy Transport proteins, 1615 Tetraploid,2110 Toadflax, 937 Trap (fishery), 514-515 Tetrapotassium phosphate, 1474 Toadstool,1313 Trappist cheese, 1240,2049 INDEX 2303

Traps and barriers (insect), 99-100, 329, Tunu (tuno), 1155 Valencia orange, 412-414,1383 398, 1045 Tur,833 Valencia-type groundnut (peanut), 888-891 Trawlers, 1739 Turbidity (wine), 2166 Valeric acid, Appendix 1 Tray drier, 586-588 Turbinado sugar, 1958 Validamycin fungicide, 45 Trebbiano grape, 2146 Turbot, 1715, 1720 Valine, 25-34,625, Appendix 1 Tree hopper, 2049 Turgor, 949-950,1916 Vamidothion acaricide-insecticide, 2059 Tree oat, 1353 Turkey, 747, 1549,1557, 1565-1567, Vanadium, 2059-2060 Tree windbreaks, 1841-1843 1575, 1595 Van der Hum, 1100 Trench silo, 1801 Turkey pea, 1413 Vanilla, 2060-2062 Triacetin, 970, Appendix 1 Turkish paste, 477 Vanillin, 2060, Appendix 1 Triangle test, 1 771 Tumeric, 2051-2052 Van Slyke reaction, 31 Triazophos pesticide, 2049 Turnip, 806-808, 2052-2054 Vapor recompression, 612 Tribasic calcium phosphate, 671 Turnip aphid, 2053 Variety, 2062, 2111 Tributyrin, Appendix 1 Turnip greens, 2053 Varilovi sheat, 2108 Tricarboxylic acid cycle. See TeA Turnip-rooted celery, 366 Vascular system (plant), 1068-1069 Trichinosis, 759, 1981-1982 Turnip-rooted chervil, 393 Vaseygrass,878 Trichloroethylene, Appendix 1 Turnip-rooted parsley, 1408 Vasopressin, 966 Trichlorofon insecticide, 2049-2050 Turtles, 1754, 2054-2055 Vavilov All-Union Institute of Plant Trichloronate insecticide, 2050 Tussock moth, 2055 Industry, 1496 Trichloronitromethane pesticide, 1463 Tweens, 1949 Vavilovii wheat, 2108 Trickle irrigation. See Drip irrigation Twist-horn oxen, 179 Veal, 481, 1160-1164, 1171 Tricyclazole fungicide, 2050 Two-spotted spider mite, 1294-1295 Vector (foodborne disease), 744 Tridemorph fungicide, 2050 Tyndall effect, 468 Vegetable marrow, 1903 Triethyl citrate, 1774, Appendix 1 Typecrossing (swine), 1978 Vegetable oyster, 1701 Trifluralin herbicide, 356, 2050 Tyr, 2055 Vegetable plant mites, 1294-1295 Triforine fungicide, 2050-2051 Tyramine poisoning, 739 Vegetable protein, 567, 1613-1614, Triglycerides (fatty acids), 1363 Tyzzer's disease, 1632 1877-1878 Trigonelline, 464 Udad sheep, 1778 Vegetable rennet, 1246 Trimethylamine, 1757 Udonkor fungicide, 2056 Vegetable weeVil, 2053 Triorthocresyl phosphate poisoning, 762 Ugni Blanc grape, 2147 Vegetarian diet, 689 Triphenylmethane dyes, 473 Ugretta grape, 2147 Veinbinding,2067 Triphenyltin acetate, 2029 UHT. See Ultra-high temperature process Veinclearing,2067 Triple cross, 1495 Ulticentrifuge, 373 Veltliner grape, 2147 Triplecrossing (swine), 1978 Ultisols, 8, 1813 Velvet bean, 161, 174, 1074 Triple superphosphate, 671 Ultrafiltration, 1258-1259, 2056-2057 Venerupin poisoning, 756 Tripolyphosphates, 1473-1476 Ultra-high temperature processes, 1227, Venezuelean chicle, 1155 Tripotassium phosphate, 1473 2008,2013 Venison, 554-555 Trisaccharides, 332 Umbel,728 Ventilation (greenhouse), 885 Trisodium phosphate, 1473 Umbelliferae, 2057 Ventriculur, 1546 Tristeza, 428-429 Unconsolidated material, 1819 Verdelho grape, 2147 Triticum, 1494, 2106 Undecalactone, Appendix 1 Verdiso grape, 2147 Troja grape, 2146 Undecanal, Appendix 1 Vermiculite, 649 Trollinger grape, 2146 UNICEF, 2057 Vernal alfalfa, 16 Tropical climate, 11,435 Unisexual flower, 1514 Vernalization, 2062 Tropical monsoons, 8 United Kingdom (dietary trends), 564, Vertdot grape, 2147 Tropical rainforest, 12 568-569 Verticillium diseases, 816-817, 1653, Tropical savanna, 12 United States (dietary trends), 562-575 1928,2042 Trp,2051 Univalves, 1305-1306 Vertisols, 1812 Truck farming, 2036. See also Introductory Unleavened baked goods, 291 Vespolina grape, 2147 True goats, 832 Unsaturated fats and oils, 489, 701 Vetch, 914, 1014,2026-2063 True metabolizable energy (TME), 621-622 Upland rice, 9, 1664 Vibrational theory (flavor), 720 True oxen, 179 Upstream flood, 1835-1836 Vibrio diseases (foodborne), 753 True plastic substance, 2002-2003 Uptake (fertilizer), 166,669,1122-1124, Vibrionic dysentery (swine), 1982 True sheep, 832 1354,1477,1534,1668,1861,2035 Vicia Americana, 2063 True solution, 1848 Urbacide fungicide, 2057-2058 Vicia faba, 2062 Truffle, 796 Urd,161 Victoria blight, 1356-1357 Trypsin, 605,1880,1883 Urea, 33-34,654,668-669 Viello cure, 1100 Trypsin inhibitor, 1883 Urea derivative control chemicals, 946, Vin blanc, 2150 Tryptophan, 25-34,625, 1132,2047, 1000 Vinegar, 74, 2064-20Mi 2123-2124, Appendix 1. Uredinales, 798 Vinegar fly, 585 Tsetse fly, 2051 Uric acid, 33-34 Vine support (grape), 848-849 Tuber, 351, 1524, 2545, 2161. See also 5'-Uridylic acid (UMP), 705 Viniculture, 2140. See also Grape; Wine specific tuber crops Urov disease, 757 Vinification, 2140 Tuberworm, 1540 USDA Household Food Consumption Vin ordinaire, 2150 Tularemia, 1632 Survey, 569-570 Vin rose, 2150 Tulip tree scale, 1707 Ustilaginales, 798 Viognier grape, 2147 Tumbling (meat), 1182 Violet root rot, 815 Tun, 2135 Vacuum cooling, 480-481, 769-770 Viral and rickettsial diseases (foodborne), Tuna, 704,1710,1712,1715,1731-1732, Vacuum crystallizing, 1940 738,740,753-754 1748,1751,1753 Vacuum dehydrating, 77, 770-771 Virginia-type groundnut (peanut), 886-887 Tundra, 1811 Vacuum distillation, 723. See also Virus diseases (plant), 2066-2073 Tundra climate. See Introductory Distillation Virus diseases (poultry), 1601-1602 Tuna poisoning. See Seafood poisoning Vacuum drying, 770-771. See also Drying Virus diseases (smaIl game), 1632 Tunis sheep, 1786, 1787,1790 Vagina (artificial), 105 Virus-type pesticides, 1007-1008 Tunnel drier, 586-588 Val, 2059 Viscoelasticity, 2001 2304 INDEX

Viscosity, 468,1998-1999 Water yam, 2160 White mustard, 1325 Vitamin, 637-647,927,1882-1883,2073- Wax, 70-71 Whitener (coffee), 1238 2075, Appendix 1, Appendix 2, Table 1. Wax bean, 161 White peach scale, 1707 See also specific commodities and crops Wax moth, 2104 White pepper, 1453-1454 Vitamin A, 639-642, 649, 2075-2077, Waxy corn, 1118 White Pinot grape, 2147 Appendix 1, Appendix 2, Table 1 Weakfish, 1710, 1713 White rot (onion), 813 Vitamin B complex, Appendix 1. See also Weather factors, 436. See also Climate and White rust (Crucifereae), 808 Pantothenic Acid, Riboflavin, Thiamin food production White tea, 1993 Vitamin B6, 640, 644, 2077-2079, Appen• Webworm, 985, 2104-2105, 2097, 2105 White yam, 2160 dix 1, Appendix 2, Table 1 Weed control. See Cultivating and weed Whiting, 1717-1718, 1746 Vitamin B12 , 447, 640, 646,2079-2081, control equipment; Herbicide; and Whole kernel process (wheat), 2127 Appendix 1, Appendix 2, Table 1 specific crops and herbicides Whole spices, 1885 Vitamin C, Appendix 2, Table 1. See also Weevil, 242,841-842,984, 1421, 1449, Whole wheat flour, 2106 Ascorbic Acid) 2053 Whortleberry,969 Vitamin content (wine), 2149 Weighing and batching (ice cream), 1274 Wicklow sheep, 1784 Vitamin D, 642-643,1098,1249,1291, Weight versus energy intake, Appendix 2, Wide interspecific cross, 1495 2081-2084, Appendix 1, Appendix 2, Table 1 Wide-spectrum herbicide, 936 Table 1 Welsh Landrace swine, 1977 Wild bean, 161 Vitamin E, 2084-2086, Appendix 1, Wensleydale cheese, 1240, 2105 Wild boar, 1968, 1970 Appendix 2, Table 1 West African Rice Development Associa• Wild rice, 1665 Vitamin K, 643-644, 2086-2087, Appen- tion (WARDA), 1671 Wildrye grasses, 879 dix 1, Appendix 2, Table 1 Western blight, 2071 Williamsburg alfalfa, 16 Viticulture, 844-845, 847-849 Western Great Plains range and irrigated Wilt diseases, 1368, 2103 Vitis labrusca, 2146 region, 1060 Wiltshire cheese, 2140 Vodka, 2087 Western range and irrigated region, 1060 Wind-chill index, 1840 Volcanic soil, 1811 West Indian lime, 1094 Wind erosion (soil), 1810, 1819, 1822, Volcanic terrain (hydrology), 1833 West Indian rum, 1691 1838-1845 Wet harvesting, 495-496 Wind erosion velocity factor, 1838 Wadi, 1836 Wether, 1784, 1791 Wind pollination, 1515 Wafering (feed), 619 Wetlands, 1061 Wind-powered irrigation, 1043 Waffle mix, 291 Wet milling (corn/maize), 1134-1138 Windrower,931 Waggle dance (honeybee), 955 Wet-process (coffee), 458 Windsor bean, 162 Wagner pea, 1413 Wet rendering, 700-701 Wind well, 1832 Wagyu cattle, 201 Wettable powder pesticides, 1464-1465 Wine, 1264,2140-2158,2163 Walleye, 1460 Wheat, 10, 136,439,621,623,625,627, Wine plant, 1658 Walnut, 136,780,787,1346-1349, 649,789,829,841,881,1021,1338, Winesap apple, 66-67 2088-2098 1495,1686,2106-2130 Wine vinegar, 2065 Walnu t caterpillar, 2096 Wheat bran, 689, 2176 Winged aphids, 58 Walnut curculio, 536 Wheat-dominated grain farming system. Winnowing, 319 Walnut husk fly, 782 See Introductory Wintergreen, 2158, Appendix 1 Walnut husk maggot, 2096 Wheat endosperm, 2126 Winter injury, 2035. See also various Walnut lace bug, 2096 Wheat germ, 2123 fruits Wapiti, 553 Wheat-germ oil, 2123 Winterizing (oils), 1361 Warm-temperature climate. See Wheatgrasses,878-879 Winter peas, 1074 Introductory Wheat jointworm, 2128 Winter squash, 1903-1904 Warner-Bratzler shear, 1283-1284 Wheat midge, 1208 Winter wheat, 2106, 2108 Wart-hog, 1968, 1970 Wheat nematode, 2128 Wireworms, 242, 347,985,1539,2128 Warts (cattle), 218 Wheat-oriented grain farming system, 10 Wisent,179 Washington navel orange, 412-414,1383 Wheat pasture poisoning, 1112 Witchesbroom, 789 Washington Sanguine orange, 1383 Wheat (sprouted), 285 Witch flounder, 1720 Wash load (soil), 1836 Wheatstem sawfly, 1702-1703, 2128 Witchweed, 1129 Wash still, 2136 Wheat straw, 653 Withering (tea), 1992 Wasp, 244-245, 377,584,693,972,984, Whey,610,621,623,625,627,648,655, Witloof chicory, 395-396 2098 660,1210,1260-1266,2056-2057, Wood bison, 179 Waste handling (poultry), 1586-1588 2171 Wooden tongue (cattle), 218-219 Water activity, 4, 970-971,1010 Whipped topping, 1360 Woodlands, 1057 Water belly (poultry), 1600 Whipping agents, 732-734 Wood rosin, Appendix 1 Water binding, 656, 689 Whipping cream, 1210, 1222, 1224, 1229 Wool, 1786 Water buffalo, 179, 205-207 Whiskey, 2130-2138 Wooly knot (apple), 129 Water chestnut, 2098 White ant, 1995 Worker bee, 953-954 Water conservation and control, 1824-1838 White catfish, 98 World Food Bank, 2158 Water content. See moisture content given White clover, 444-445,1074 Worms, sheep, 1793 in most tables on chemical composition White-faced hog, 1975 small game, 1633 for commodities and crops Whitefishes, 2138 Wrinkled-skin pea, 1413 Watercress, 493, 2098-2100 Whitefly, 2138-2139 Wiirzburger Perle grape, 2147 Water cycle, 1824 White-fringed beetle, 1539, 2139-2140 Wiirttenberg wine district, 2142 Water ice, 1268, 1272-1273 White grubs, 894, 1047, 1539 Wyandotte chicken, 1562 Watermelon, 2070,2100-2104 White Guinea yam, 2160 Water pollution. See Pollution White-heart rot, 818 Xanthan gum, 599, 906, 2159, Appendix 1 Water quality (soft drinks), 1807 White Holland turkey, 1566 Xanthomatosis, 2084 Water requirements (cattle), 655-657 White horse nettle, 937 Xanthophylls, 339-340, 1138, 1483 Watershed, 1833-1835 White Leghorn chicken, 1564 X-disease (cherry), 391 Water table, 1830-1834, 1836 White-lipped peccary, 1968 Xerophthalmia, 2076 Water-table stream, 1836 White mold (mushroom), 1315 X-radiation (foods), 1019 Water (transperation), 2048 White muscle disease (sheep), 1793,2084 Xylem cell, 108, 1069 INDEX 2305

Xylitol,1958-1959 Yellow nitidulid, 583-584 Zebu cattle, 179, 1209 Xyloporosis,429 Yellow perch, 1459 Zein, 1135, 1138 Yellow scale, 1707 Ziegel cheese, 2171 Yahourth, 1239 Yellows diseases, 347, 367, 391, 808,1336, Ziger cheese, 2171 Yam, 1963, 2160-2162 1368, 1457, 18~0 Zig-zag clover, 445 Yam tuber beetle, 2162 Yersiniosis,753 Zinc, 484, 637,674, 1448, 2093-2094, Yang-Tao plant, 837 Yield increase (irrigation), 1035-1043 2171-2173, Appendix 2, Table 1 Yeast foods, 287 Yields. See specific crops Zinc metalloenzymes, 2172 Yeast-leavened baked goods, 282-283 Ymer,1239 Zinc poisoning, 762 Yeasts and molds, 48-50, 223, 287,614, Yogurt, 1210, 1216, 1223, 1238-1239, Zinc sulfate, Appendix 1 649,1476,2151-2153,2162-2170 1272 Zineb fungicide, 2173 Yeasts (wine), 2151-2153 Yorkshire swine, 1975-1976 Zinfandel grape, 2147 Yellow clover, 445 Youngberry,255 Ziram fungicide, 2173 Yellow dyes, 471,473, 1700 Young soils, 1817 Zoocide,2173 Yellowfin sole, 1710 Yucca, 351-354 Zoospore, 795 Yellowfin trout, 2051 Yuksov disease, 755 Zucchini squash, 1904 Yellowfin tuna, 1710, 1731-1732 Z-value, 2013, 2173-2174 Yellow Guinea yam, 2160 Zanzibar cloves, 446 Zygote, 24 Yellowish-brown lateritic soils, 1817 Zeaxanthin, 1483 Zymase, 607