| Table 1, Composition of pulp and of the liquor separated from it | [9] |
| Table 2, Composition of whole tomato pulps | [21] |
| Table 3, Composition of trimming stock pulps | [22] |
| Table 4, Comparison of methods for the determination and
calculation of solids in whole tomato pulp | [23] |
| Table 5, Tomato pulp and filtered liquor | [24] |
| Table 6, Corrections for specific gravity of hot pulp | [43] |
| Table 7, Comparisons of methods for determining specific gravity | [45] |
| Table 8, Corrections for specific gravity and Brix readings at
different temperatures | [55] |
| Table 9, Equivalent volumes of pulp of different degrees of
concentration | [ 56] |
| Table 10, Specific gravity and solids of tomato pulp | [59] |
| Table 11, Manufacture of Ketchup. Quantity of constituents to
be added to 800 gallons of boiling, partly concentrated pulp | [65] |
| Table 12, Solids in Ketchup obtained by drying in vacuum at
70° C. and by Abbé refractometer from Geerlig’s table | [68] |
| Table 13, Refractive index and per cent solids in Tomato Ketchup | [ 69] |
| Table 14, Corrections for temperature to be used with Table 13 | [ 70] |