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[Akka Homestead <akkabhomestead AT yahoo.com>]

Crap.  That should be pectin DE-generating, as in undo...
Two little letters makes all the difference, doesn't it?


--- On Sun, 9/14/08, Akka Homestead <akkabhomestead AT yahoo.com> wrote:
  The tannic acid reacts with
enzymes in the cuke (it is a pectin generating enzyme that makes pickles 
softer
mushier) 



>From waltonrp AT gmail.com  Sun Sep 14 18:40:29 2008
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Date: Sun, 14 Sep 2008 18:40:27 -0400
From: "Robert Walton" <waltonrp AT gmail.com>
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Subject: Re: [Homestead] Chemistry ?
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> What makes pickles (especially cucumber pickles) rigid, or turgid, is the
> presence of pectin in the cells.  Present as well is an enzyme called 
> pectinase
> which breaks down pectin and thus makes the veggies go soft.  Tannins in the
> grape leaves block the enzymatic action of the pectinase.   </HTML>

While we're on Chem 101, can someone tell me what is in lime that
makes lime pickles so crisp? I just made some lime jalepenos pickled.

Rob - Va