Abstract
A number of recent investigations on the chemistry of the pectic substances have renewed an interest in these plant constituents. Also their importance in various physiological processes has been emphasized lately by several investigators. However, very little progress has been made in our knowledge of these materials in vegetables. This paper deals chiefly with the extraction, quantitative determination, and occurrence of the insoluble pectic substances in typical vegetables and some fruits. There is considerable confusion in the nomenclature and characterization of the pectic substances. Three insoluble substances are here recognized and designated as: protopectin, pectic acid, and the insoluble pectates.
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