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The silver-skin did not on the contrary prevent the grain 

 from becoming brittle. Several kinds of rice milled in different 

 degrees could be just as easily crushed with the fingers after 

 they had been exposed to the influence of preservatives 

 which had this brittleness as result. This was the case in 

 great measure when alcohol was used, in a slight degree 

 with CaO and scarcely if anything when sulphurous acid, 

 chloroform and CC1 4 was used. Formaline on the contrary 

 had a hardening influence on the grain. 



As to the influence on taste and smell, the most important 

 point can be briefly stated here, and that was that both of 

 these were very unfavourably affected by alcohol and forma- 

 line, as well as by sulphurous acid, while, even in the long 

 run, this was not the case with CaO, chloroform and CC1 4 . 

 The unfavourable working was generally betrayed more by 

 the smell than by the taste and unpolished rice was much 

 more subject to this injurious influence than the more polished 

 kinds of rice. 



a. Influence of Oxide of Calcium, in different proportions 

 and finely powdered, mixed with the rice. 



When we see by comparing the following table IV with 

 the two preceding tables, that instead of killing the insects 

 or preventing their appearance, CaO actually furthers their 

 development and their tenacity of life, we cannot help being 

 astonished at the obstinacy with which such a preservative 

 is used, even for kinds of rice such as white polished rice, 

 which scarcely need any artificial preservation. 



