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be noticed in the unpolished rice. Breakage especially was 

 however visible in the kinds of white rice, although in no 

 great degree. 



On the other hand deterioration in physiological sense 

 was distinctly to be remarked after a somewhat protracted 

 S0 2 working. 



The principle objection however to the use of S0 2 as 

 preservative, or, speaking more in general, to bringing rice 

 into contact with this gas, is that the taste and still more the 

 smell of the boiled rice are thereby unfavourably influenced. 

 This is noticeable with unpolished rice in much greater 

 degree than with the kinds of white rice. The smell which 

 exhales during the steaming and is also present in the 

 cooked rice, is suggestive of iso-sulfocyanesters, sulphur- 

 compounds, such as appear in spoon-wort (Oochlearia) and 

 radish (Raphanus). The taste undergoes the same disagree- 

 able influence, though this is less pronounced. These parti- 

 culars were even distinctly to be noticed with rice which 

 had been exposed for three hours to the fumes of S0 2 and 

 afterwards "aired" during several days. 



Experiments made expressly in this direction have certainly 

 shown that the above-named changes, especially in the case 

 of white rice, during The short contact with S0 2 and under 

 other circumstances, such as Claytonising, are extremely 

 slight and that they therefore escape the notice of most 

 consumers. These modifications, however, especially in 

 unpolished rice, are sufficient to increase the many objections 

 to Claytonising. 



When the rice is exposed for a longer time to the working 

 of S0 2 , as will generally be the case in practical use for a 

 proper conservation, the disadvantages assume such propor- 

 tions that there can be no doubt that this substance is 

 unfitted for use. Rice in general and unpolished rice in par- 

 ticular loose their market value in consequence of this 

 treatment. 



d. Preservation with Alcohol (strong spirit). 



