Antiseptics and Disinfectants. 77 
tem, particularly if they are used continuously, even 
though only in small quantities. Of the compounds 
which may be used for this purpose, formalin, saly- 
cilie and boracic acids and their derivatives are un- 
doubtedly the least injurious, but their use is not 
to be recommended under any circumstances. Some 
attempts have been made to utilize the electrie cur- 
rent as a means of destroying germ life in milk; 
but they have so far proved ineffectual, and in- 
stances are reported* where electrolysis of the milk 
constituents occurred where a continuous current was 
employed. Heat, then, is the only available agent 
that can be used for the destruction of germs al- 
ready present in the milk. This destruction of germs 
in milk or any other fluid by means of heat is called 
sterilization. In order to absolutely sterilize any sub- 
stance, it is necessary that it should be subjected 
to a heat of 212° to 240° F. for one hour on each 
of three successive days. This will kill not only the 
germs that are in active growing condition, but any 
spores that may be present. A lower temperature, 
175° to 212° F., will kill actively growing germs, but 
even at this temperature chemical changes are set up 
in the milk which give rise to flavors known as 
boiled or cooked flavors, that are disagreeable to a 
large number of people. In order to overcome the 
bad effects of heating at such high temperatures 
another process, known as pasteurization, is used. 
Pasteurization.—The name is taken from Pasteur, 
*L'Industrie Laitiére, April 1896. 
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