44 



IOWA ACADEMY OF SCIENCE Vol. XXV, 1918 



DISCUSSION OP CURVES. 



Figure 1, Curve 1 shows the experimental heating curve for 

 central point of a No. 2 can of squash. Curve 2 is the curve ob- 

 tained for a No. 2 can by placing the appropriate constants in 

 equation (6). Curve 3 shows the results obtained by using 

 equation (8). 



Figure 2 shows curves for a No. 1 can of squash, the theoreti- 

 cal curve being computed by use of the value of k previously 

 found from the experimental curve of the No. 2 can. 



Figure 3 shows similar curves for a No. 3 can. 



Figure 4 shows a set of curves for squash cooked in a steam 

 bath at 129°C. The value of k(=:.105) previously used for 

 the water bath was used here in computing the theoretical 

 curves. 



Similar results were obtained for corn. 



Fig. 4. 



It is evident, therefore, that if the time required for a can of 

 given dimensions to acquire a certain temperature be given, it 

 is possible to construct a complete temperature-time curve for a 

 can of any size and for any practical temperature range with a 

 fair degree of accuracy. 



ARRANGEMENT OF APPARATUS. 



The hot water sterilizing bath consisted of a large open vessel 

 about 32 cm. in diameter, and 31 cm. high filled with tap water.. 



