862 EXPERIMENT STATION RECORD. 



trace of spoilage occurred in (lie neck of the bottle^had this been removed the 

 figui'es would be nuicli increased — and by no means represent the niaxiniuni 

 time during which the ketchup could have been, used, the maximum figures, even 

 under these conditions of observation, varying from 8 to 58 days. The keeping 

 of the ketchup in warm storage at 70° for 150 days before opening hastened 

 the average time of spoilage after opening about one day. The advisability of 

 using small containers, to get the best results with a tirst-class ketchup, is 

 ajjparent. 



" Sodium benzoate, even when used in the proportion of 0.1 per cent, is not 

 always effective, and has an injurious effect upon the living matter of the 

 molds, shown by the distortion and swelling of the tilaments, which are filled 

 with a coarse granular protoplasm containing much fat." 



The use of the microscope to detect artificially colored ketchup and ketchup 

 made from trimming stock, or from tomatoes that have been allowed to spoil 

 is explained, and it is maintained that ketchup as ordinarily made from trim- 

 ming stock should be so designated as to differentiate it from that made from 

 sound fresh tomatoes, as the two products are radically different. 



On the dietetic value of refrigerated foods, S. Rideal (Cold Storage and Ice 

 Trade Jour., 3G (1008), No. .'/, pp. 3.1, 33). — Various questions connected with 

 the cold storage. of meats and fish, dairy products, and fruit are discussed in 

 the paper which is here summarized. According to the author's exi>eriments 

 on fermentation processes with reference to cold storage, the action of diastase 

 is not entirely prevented by cold but is rendered very slow. The tenderness 

 and maturing of refrigerated meat, according to the author, is attributal)le not 

 only to the action of sarcolactic acid but also to the gradual and limited work 

 of natural euzyms (pepsin and trypsin), which cause a certain amount of in-e- 

 digestion. 



Preservatives in food, W. H. Collingridge {Meat Trades' Jour., 28 (1908), 

 Xo. lOlo, p. 638). — Data are reported on the detection of boric acid in samples 

 of sausage in amounts varying from 0.2 to 0.9 per cent. The author points 

 out that the amount taken in sausage might readily be greater than the 

 medicinal dose and also objects to the use of boric acid as a preservative as it 

 permits the utilization of meat for sausage in which putrefactive changes have 

 begun. 



Salicylic acid as a preservative, Christian (Hiig. liundsehau, 18 (1908). 

 No. 22, pp. 1321-1331). — A summary and discussion of investigations on the 

 use of salicylic acid as a preservative. In the author's opinion, this substance 

 does not ordinarily produce very serious disturbances provided the daily dose 

 is not greater than 1 gm. In the case of persons suffering with kidney disease 

 it is very dangerous, but if the daily amount is very small, namely, under 0.1 

 gm., he believes that no effect on the normal functions of the body is noted, 

 lie points out, however, that there is danger in the use of this preservative, 

 since the total amount obtained per day is unknown and may be harmful. 



[Food inspection, etc.], J. Q. Emery (Hemiunn. liul. Dairy and Food Com. 

 Wis., 1908, No. 13, pp. 152). — In addition to summaries of papers on various 

 pure food topics and legal enactments regarding adultei-ation, this bulletin re- 

 ports results of the examination under the pure food law of a large number of 

 samples of canned goods, catsups, cheese, flavoring extracts, sirups, flours, 

 honey, drugs, medicines, etc. Data are also given regarding the creamery and 

 other inspection work. 



[Food analyses], J. McCiiae (Transvaal Govt. Labs. Ann. Rpt., 1906-7, 

 pp. 13-1 ij). — Data are given regarding the examination of blown cans of con- 

 densed milk, corn meal, edible oils, and extract of malt. The extract of malt 

 was found to contain 9.28 per cent of proof spirit. 



