| Success in the preparation of fruit jellies depends chiefly upon the amount of pectose contained in the fruit. |
| As the fruit ripens, the pectose is hydrolyzed into the various semi-acid, or acid, bodies mentioned above. |
| The hurds thus produced contain a small percentage of soluble gums, chiefly of the pectose series. |
| Such fruits as peaches, cherries, and others containing but a small proportion of pectose, cannot be made into a firm jelly. |
| As the fruit ripens the pectase acts upon the pectose, which is insoluble in water, converting it into pectin, which is soluble. |
| Starch does not enter into the composition of carrots, but a small portion of pectose is found instead. |
