Table 9 may be used in the same way for calculating the volume of any pulp, hot or cold, of any specified specific gravity equivalent to a certain volume of pulp of any other stated specific gravity when held at the same temperature. For instance, the illustration given above serves equally well to illustrate how the relative value of two finished pulps of different specific gravities may be calculated. It also shows directly the relative value (based on tomato solids alone) of the same volume of two pulps of different gravity. Illustration: Suppose a shipment contains 1,000 cases of No. 10 cans of pulp thought to have a specific gravity of 1.040 but found on examination to have a specific gravity of 1.0365. What is the value of the pulp in comparison with pulp of specific gravity of 1.040? Turning in Table 9 to the figure 1.0365 in the left-hand column we follow the horizontal line containing that figure to the column headed by specific gravity 1.040. Here we find that .907 is the factor by which to multiply the volume of pulp of a specific gravity 1.0365 to obtain the equivalent volume of pulp of specific gravity 1.040. The answer to our question therefore is 1000 × .907 = 907. In other words pulp of a gravity of 1.0365 judged by the tomato solids it contains, has 90.7 per cent of the value of pulp of the gravity of 1.040. Table 9 is based on the results obtained from a series of samples of whole tomato pulp and cyclone juice varying in specific gravity from 1.02 to 1.05. The table was extended by calculation to give corresponding values for more dilute cyclone juices and more concentrated products. The lower portion of the table has been repeatedly confirmed by results obtained in the examination of cyclone juice and pulp, but the figures in the higher portion of the table are based on calculation from lower concentrations. This table is only applicable to pulp to which no other substance, such as salt, has been added. Salt if present to the extent of more than 0.25 per cent can be recognized by the taste. The amount of salt, when any has been added, may be determined by the method given on page 33 and the specific gravity corrected by subtracting from the apparent specific gravity 0.007 for each per cent of salt present. This gives the specific gravity of the salt-free pulp and the corresponding per cent of solids may be obtained from Table 9. TOMATO KETCHUP Ketchup is defined in the Federal food standards as the clean, sound product made from properly prepared pulp of clean, sound, fresh, ripe tomatoes, with spices, and with or without sugar and vinegar.