stationary, while rice of the same kind, which had been kept 

 just as long in CaO, was able to cure the test-animals in 

 1 or 2 days. The treatment of rice and more especially 

 of unpolished rice with S0 2 must therefore, also on account 

 of less protection against beri-beri, be considered as injurious. 



Formaline proved to be the most unsatisfactory preserver 

 of the desired physiological working. After having boon 

 kept for only 2'/ 2 weeks in formaline vapours, unpolished 

 rice showed distinctly a poisonous effect, in so far, that 

 healthy test-animals which were fed with it, died in about 

 one week's time. The symptoms of poisoning: dejection, 

 discolouration of the beak, putting the head backwards 

 under the feathers, etc, are generally preceded by a preli- 

 minary improvement, which is entirely absent when the 

 preservative has been used for a longer time, for instance 

 during some consecutive months. In this case, death 

 frequently occurs within 2 days and is pretty sudden. 



From the following scheme (table VII) in which, besides 

 the just detailed results, a general review of the influence 

 on smell and taste, as well as on the brittleness is given 

 in summary, it still further appears that of the preservatives 

 mentioned, chloroform and CC1 4 are the only substances which 

 can come under consideration for the preservation of rice. 

 TABLE VII. 



Influence of different Preservatives on Unpolished Rice. 



Smell I 



■ 



perceivable, 

 greatly promoted. 



