have as much flavor as the samples with 5 10 amp 15 ammonia levels tests 4 5 and 6 below it being noted that the flavor levels of the samples of tests 4 5 and 6 were not significantly different from one another the data of the following table 1 relating to the ammonia concentration effecting reducing sugars is shown in fig2 the data relating to ammonia concentration effecting fructose is shown in fig3 and fig4 shows the relativity between the ammonia concentration effecting the glucose the trend in the reduction of these components can be readily visualized and extrapolation of further data between the observed intervals may be made table 1__________________________________________________________________________ test 1 test 2 test 3 test 4 test 5 test 6__________________________________________________________________________treatment untreated water only water only 5 nh sub 4 oh 10 nh sub 4 oh 15 nh sub 4 ohsyst press psig 0 50 50 50 50alkaloids 1 86 1 49 0 94 0 80 0 75 0 73red sugars 9 9 9 6 10 0 9 9 9 5 8 0ph product 5 5 5 4 5 2 5 3 5 3 5 3ammonia 0 04 0 13 0 05 0 09 0 13 0 13fructose 3 04 2 75 3 52 2.