In Table 3 are given the results of the examination of 21 typical samples of trimming stock pulp prepared at different plants and in different localities. This table is of especial interest in showing that the relations between the results of the various analytical determinations differ from those of whole tomato pulps as given in Table 5. For instance, in No. 1470 the immersion refractometer reading is 45.90, and the per cent of solids is 9.54, whereas, according to Table 5, the per cent of solids in the pulp corresponding to an index of refraction of 45.90 should be 8.57. The specific gravity of the pulp is 1.0373, which, according to Table 5, should correspond to 8.98 instead of 9.54. Of course it cannot be said definitely that a pulp which on examination is found to conform to all the relations shown in Table 5 is necessarily whole tomato pulp. It is entirely possible for an occasional sample of trimming stock pulp to conform to all the relations shown in that table; moreover, the extent to which different samples of trimming stock pulp will vary from the relations shown in Table 5 differs with the manner of preparation. For instance, if a portion of the juice is discarded in the manufacture of trimming stock pulp, as is still the practice of some manufacturers, the variation from whole tomato pulp will be greater than otherwise and the variation will increase with the amount of juice discarded. Methods of Analysis[2] These methods may also be applied to the examination of raw tomatoes and canned tomatoes. In applying the relations given below to the results obtained by the examination of tomato pulp or canned tomatoes, it is assumed that no substance such as sugar or salt has been added. If salt is found to be present in excess of the amount normal to tomatoes (from 0.05 to 0.1 per cent), it is necessary to determine the amount and make correction therefor before applying the relations given below. [2] This chapter is largely taken from an article by Bigelow and Fitzgerald, published in the Journal of Industrial and Engineering Chemistry. The section on Microscopic Examination is substantially a reprint of an article by Bigelow and Donk published in the trade papers in September, 1918. For further information on the analysis of tomato products the Methods of Analysis of the Association of Official Agricultural Chemists (1919) should be consulted. In examining raw tomatoes, care must be taken to secure a representative sample of the juice. This cannot be done by applying pressure directly, as the juice of the seed receptacles is of different composition from that of the fleshy part of the tomato. It is necessary, therefore, to crush the sample and thoroughly cook it in a flask surrounded by boiling water and connected with a reflux condenser. Microscopic Examination