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Related Concept Videos

Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
Classifying Matter by Composition03:35

Classifying Matter by Composition

Matter: Pure Substances and Mixtures
According to its composition, the matter can be classified into two broad categories — pure substances and mixtures. 
A pure substance is a form of matter that has a constant composition throughout with uniform properties. For example, any sample of sucrose has the same composition and same physical properties, such as melting point, color, and sweetness, regardless of the source from which it is isolated. 
A mixture is composed of two or more types of...
Composition of Blood01:22

Composition of Blood

The blood in our bodies comprises three major components: blood plasma, formed elements, and the extracellular matrix. Blood plasma is a yellowish fluid that constitutes 55% of the total blood volume. It is primarily made up of water and essential substances such as electrolytes and proteins. Blood plasma serves as a medium for transporting blood cells and also contains nutrients, enzymes, hormones, antibodies, and gases.
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Composition of Blood Plasma01:24

Composition of Blood Plasma

Blood plasma is a fluid that contains approximately 92% water and 8% solutes. The solutes include various types of proteins, which constitute about 7% of the total solutes in the plasma. The high-molecular-weight proteins—albumins, globulins, and fibrinogen—are essential to plasma function. Albumins, making up about 60% of the plasma proteins, maintain the osmotic balance within blood vessels by preventing excessive water leakage. Additionally, albumins serve as carrier proteins, binding to...
Pancreatic Juice and Secretion01:26

Pancreatic Juice and Secretion

Pancreatic juice is a clear fluid produced by the pancreas, containing water, salts, sodium bicarbonate, and enzymes vital for digestion in the small intestine. It helps break down large molecules, facilitating nutrient absorption.
When acidic chyme from the stomach enters the duodenum, it triggers the release of secretin, a hormone that prompts pancreatic juice secretion. After a fatty meal, cholecystokinin, another hormone, stimulates gallbladder contraction and enhances enzyme-rich...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...

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Updated: Jul 19, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

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Published on: February 10, 2018

Composition of apple juice.

L R Mattick, J C Moyer

    Journal - Association of Official Analytical Chemists
    |September 1, 1983
    PubMed
    Summary

    This study analyzed 93 apple juice samples from various US regions and varieties for key attributes and elements. The data provide a baseline for detecting fraudulent or adulterated apple juice products.

    Area of Science:

    • Food Science
    • Analytical Chemistry
    • Agricultural Science

    Background:

    • Apple juice composition can vary significantly based on geographic origin and cultivar.
    • Establishing a comprehensive data baseline is crucial for quality control and authenticity verification in the food industry.

    Purpose of the Study:

    • To create a detailed analytical database for apple juice samples.
    • To establish reference values for key chemical and elemental components in apple juice.
    • To aid in the detection of fraudulent or adulterated apple juice.

    Main Methods:

    • Analysis of 93 apple juice samples from 8 US growing regions and 15 varieties.
    • Determination of attributes including ash, brix, pH, proline, specific gravity, total acid, sorbitol, sucrose, fructose, and glucose.

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  • Quantification of elements such as cadmium, calcium, iron, lead, phosphorus, potassium, sodium, and zinc.

    • Main Results:

    • Comprehensive data on chemical and elemental composition were collected over a three-year period (1979-1981).
    • Variability in apple juice composition was observed across different growing regions and varieties.
    • A robust dataset was generated for future comparative analyses.

    Conclusions:

    • The collected data serve as a valuable reference for identifying deviations from expected apple juice profiles.
    • This baseline data is essential for regulatory bodies and industry stakeholders to ensure product authenticity.
    • The study provides a foundation for developing more effective methods to combat food fraud in the apple juice market.