Acid-base value and assimilability of fruit juices

Abstract

1. Fruit juices are buffer salt solutions whose utilization is favored by their acidity. 2. The dissolved sugar in fruit juices is the most readily absorbed constituent. 3. The fruit juices whosepH ranges at about 3—lemon, orange, grape and pineapple create a higher gastric content than those whosepH range fluctuates at about 4—tomato, banana. 4. The base-forming constituents of fruit juices are the slowest to be absorbed by virtue of the existant Donnan membrane equilibria.