434 SCIENCE PROGRESS 



kinds of food, each of which presents its own scientific problems, 

 namely, fruit, chilled meat, and frozen meat and fish. We 

 have not aimed at giving a complete account of the scientific 

 problems that arise in connection with these matters, but 

 rather we have tried to show that the application of the prin- 

 ciples of pure science to these industrial questions will bring 

 about improvement in methods of food-preservation which 

 must be of the greatest value to the nation and the world at 

 large. At the same time we would emphasise that each food 

 material presents its own particular problems, and it seems 

 not improbable that the science of food-investigation, of so 

 much importance to the human race, will at no distant date 

 take as prominent a place as other branches of science of 

 obvious economic importance. 



