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When white rice is exposed to the influence of alcoholic 

 fumes, breakage and brittleness are much more noticeable 

 than when any other preservative is used. This breakage 

 especially may be the cause of a pap-like appearance of the 

 cooked rice. Although the silver-skin prevents the visible 

 signs of breakage, this is not the case with the brittleness 

 so that by a somewat protracted treatment of unpolished 

 rice with alcohol, this becomes as brittle as the polished 

 kinds of rice. 



The injury done to taste and smell by alcohol is still 

 worse. As in the case of S0 2 , the unfavourable influence is 

 now also greater on unpolished rice than on more highly 

 milled rice. Even when the working of alcohol has only 

 lasted for 3 days, the rice develops, while being steamed, 

 a disagreeable smell of fusel, which, as well as a similar 

 taste, is to be observed in the rice, when boiled and ready 

 for table. After the rice had been preserved for a longer 

 time with alcohol, during one year, the grain showed a 

 yellow tint, besides which a rancid taste and smell were 

 developed. 



The prophylactic effect of unpolished rice remained excellent 

 when the preservation with alcohol did not last longer than 

 9 — 10 months, but the same rice preserved in alcohol for 

 one year, took several days, and sometimes even a week, 

 to cure fowls of polyneuritis. 



e. Preservation with Chloroform and Carbon tetrachlo- 

 ride (CC1 4 ). 



The use of chloroform and CC1 4 as preservatives is without 

 a single disadvantage. 



The prophylactic value when using these substances is 

 quite as assured as in these of alcohol. 



They have no influence whatever on the breakage and 

 brittleness of unpolished rice. However after having been 

 preserved more than half a year in chloroform, there was 

 20 % °f breakage to be found in white polished rice and 

 6 °/ in finished rice. 



