Curing and Fermentation of Cigar Leaf Tobacco |
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after-fermentation alcohol amido compounds ammonia ammonium carbonate amount aqueous extract aroma bacteria Behrens brown color carbonic acid cause cells cellulose cent CIGAR LEAF TOBACCO cigar tobacco contained cured leaf cured tobacco curing and fermentation curing process decrease destroyed diastase dry matter Expt FERMENTATION OF CIGAR fermented leaves fermenting piles fermenting tobacco leaves filter flavor Florida tobacco leaf formation of ammonia fresh leaf fresh tobacco leaf fungi glucose grams guaiac guaiac tincture heat hydrogen peroxide hydroquinone intense reaction Jenkins juice killed laccase Landw mentation mesophyll microbes moistened mold Müller-Thurgau Nessler's Nessler's reagent nicotine nitrate nitric acid nitrogen observed olives organic acids oxidizing action oxidizing enzyms oxygen peroxide of hydrogen petuning liquid potassium potassium nitrate protein protoplasm reaction for peroxidase Rept respiration samples Schlösing spores starch substances Suchsland sugar surface sweating process Tabak tannin tion tobacco manufacturers tobacco oxidase tobacco peroxidase volatile wrappers writer yield
Popular passages
Page 21 - Mr. Albert F. Woods, of the Division of Vegetable Physiology and Pathology, two years ago in his study of spots on fermented leaves.
Page 27 - ... causes apples and pears to turn brown when exposed to air ; and others are connected with the ripening of olives or are found in wine. Without giving them actual names, like the foregoing, there are two kinds of oxidases generally recognized by the differences of their reactions, one "oxidase...
Page 27 - ... simply instigators of oxidation. The writer's view on this subject is that as the living protoplasm can oxidize carbohydrates and fat, but does not attack or attacks only with difficulty compounds of the benzene group, and, on the other hand, as just the opposite takes place with the oxidizing enzyms, it may be inferred that there exists between the protoplasm and the oxidizing enzyms a certain division of labor, the former oxidizing the compounds of the methan series and the latter those of...
Page 31 - It was, of course, of importance to prove that the oxidizing enzyms contained iu the tobacco leaf can decompose nicotine, and for this purpose 50 grams of cured tobacco from Connecticut which had not yet been subjected to fermentation and showed a strong reaction for peroxidase, but none for oxidase, was thoroughly moistened with water. After two hours 250 cc. of alcohol of 50 per cent was added and the mixture allowed to stand for two days. The liquid obtained by pressing was now mixed with one...
Page 19 - The fillers only, and not the wrappers, are petuned, the intention being to give them a darker color, an improved flavor, and the appearance and character of a strong tobacco. The composition of the petuning liquid used in Cuba is kept secret, and indeed each planter claims to have something known only to himself. It is generally believed that one method of preparing the petuniug fluid is by pouring organic fluids yielding ammonium carbonate over crushed tobacco stems, and letting this mixture digest.
Page 28 - ... tobacco four years old from the same source yielded not the slightest reaction either for the oxidase or the peroxidase. Evidently these enzyms themselves are gradually changed. From these observations it may be inferred that the cold sweat, or after-fermentation, might thus proceed for about two years and end by the gradual dying off of the oxidase and peroxidase.
Page 16 - The dextrin and maltose thus formed may afterwards be transformed into glucose by the living protoplasm itself, wherever this latter comes under consideration. the assumption of a perfect combustion of the glucose.
Page 34 - ... while in the fermenting process the main changes are due to oxidizing enzyms alone, and consist in the oxidation of nicotine and other compounds. (8) The presence of the amylolytic and the proteolytic enzyms is inferred from the...
Page 34 - In green tobacco two oxidizing enzyms may exist, an oxidase and a peroxidase. The former succumbs much more readily to noxious influences than the latter and in all probability exerts a more powerful action. (10) The development of color and aroma is due principally to the action of the oxidizing enzyms.
Page 4 - Hon. JAMES WILSON, Secretary of Agriculture. LETTER OF SUBMITTAL US DEPARTMENT OF AGRICULTURE, BUREAU OF CHEMISTRY, MISCELLANEOUS DIVISION, Washington, DC, October 1, 1908.