MEANS OF DEFENCE AGAINST MICKOBES. 253 



fluids contained in the muscular tissue, putrefaction 

 sets in, and rapidly increases, as soon as the tempera- 

 ture rises a few degrees above freezing-point. The 

 meat also acquires an unpleasantly sweet taste. It 

 will be remembered that the first cargo of frozen 

 American meat which was brought to Paris had con- 

 tracted an unpleasant taste and was very soon 

 tainted. When meat, game, or fish is kept in ice, the 

 congelation of the fluids contained in their tissues 

 must therefore be avoided. 



Many antiseptics, vinegar, alcohol, glycerine, etc., 

 may likewise be used to preserve meat and other 

 alimentary substances. 



Antiseptics and Disinfectants. We will discuss 

 the substances which are thus designated, especially 

 from the hygienic point of view, and as a preventive 

 treatment of contagious diseases, indicating the action 

 of these substances on microbes. 



Antiseptics have been studied by Jalan de La Croix 

 with reference to their action on microbes in general. 

 His experiments were performed on culture liquids 

 made of the juice of cooked meat, into which he 

 introduced an equal number of drops of the same 

 broth, which contained fully developed bacteria. He 

 next ascertained the dose, in milligrammes, of an 

 antiseptic substance which would suffice either to 

 arrest their multiplication or to destroy the microbes, 

 and consequently to sterilize the liquid. 



