Determination of the Juice Content of Citrus Beverages by Means of Their Albuminoid Ammonia Nitrogen Valve

(1) The A AN value can be used instead of total nitrogen value to differentiate the genuine citrus beverages from synthetic ones.

(2) The final colour comparison in the estimation of AAN can be done with advantage on a K. S. Photoelectric colorimeter, thereby avoiding any considerable personal errors.

(3) The percentage of fruit juice in a sample of squash of syrups can be fairly accurately assessed by determining its AAN value provided the fruit juice from which the test sample has been prepared is available for analysis.

(4) In the case of orange juice, the ANN value is influenced by the amount of rag or peel incorporated in it.

(5) Sathgudi orange juice prepared by expressing peeled oranges in cloth has got an AAN value of 725 p. p. m. while Coorg orange juice similarly prepared has got a value of 525 p.p.m. only. The AAN value of lime juice is about 125 p. p. m. only.