68 The Ohio Journal of Science [Vol. XVII, No. 2, 



lowed the writer found that the length of coloration of the 

 turmeric paper is directly proportional to the quantity of boric 

 acid present. For example where 0.2 mg. boric acid was used 

 the coloration measured 4.5 mm.; with 0.4 mg. it was 9 mm.; 

 with 0.6 mg. it was 13.5 mm. ; with O.S mg. it was 16.5 mm. 

 Experiments started at different times would show the same 

 proportionality but different numbers. With practice in 

 measuring the colored area on the strips the method becomes 

 as accurate as any good colorimetric analysis method such as 

 the determination of nitrates in water, for example. 

 Following is the data of the experiments: 



TABLE I. 



SAMPLE WEIGHT BORIC ACID PERCENT 



Dates l.OOlOg 0.3 mg 0.0299 



Dried Peaches 10054 0.066 0.0065 



Dried Apricots 1.0174 0.022 0.00216 



Prunes 1 0080 0.08 0.00792 



Figs 1.0247 0.04 0.0039 



Raisins 10178 0.05 0.0049 



The writer had previously found boric acid in some sausages 

 and these were now examined quantitatively. 



TABLE n. 



SAMPLE WEIGHT BORIC ACID PERCENT 



Wienerwursts (C. P. Co.) lO.OlSl g 0.05mg 0.00049 



Pork Sausages (C. P. Co.) 4.3720 trace 



The salt with which the meat was cured which was used in 

 the preparation of these sausages was then examined. Salt from 

 another packing house and also from a dairy was examined. 



TABLE in. 



SAMPLE WEIGHT BORIC ACID PERCENT 



Salt (C. P. Co.) 4.0907 g 0.02mg 0.00045 



Salt (D. P. Co.) 4.0886 0.02 0.00048 



Salt (Dairy) 2.5600 0.02 0.00077 



Among the fruits dates show the largest percentage of boric 

 acid with prunes next. The quantities in the other fruits and in 

 sausages and salt is insignificant. These results show that in 

 some of our common fruits, probably in meat and certainly in 

 common salt there are minute though measurable quantities of 

 boric acid occurring naturally. However, it does not seem 

 probable that these amounts of boric acid could injure the 

 persons eating the foods. 



Ohio State University. 



Date of Publication, December 28, 1916. 



