Amount of formalin in 100 c. c. of milk — Continued. 
0.02 c. c. 
0.004 c. c. 
0.002 c. c. 
0.0 c. c. 
Taste 
Distinctly formal- 
Less distinct for- 
Scarcely percep- 
Good. 
Smell . ' 
dehyde. 
do 
maldehyde. 
do 
tible. 
do 
0. 
Smell af ter 241i ours. 
0 
0 
0 
0. 
Status after— 
24 hours 1 
Fresh ■ 
Fresh 
Fresh 
Fresh. 
Sour and Inmpy 
72 hours 
do 
Begins to coagu- 
Sour and coagu- 
1 
96 hours 
i 
do : 
late. 
Coagulated a n d 
sour. 
do 
lated. 
do 
Do. 
120 hours f 
Begins to coagu- 
late. ! 
Coagulated and! 
do 
Do. 
i 
144 hours 
Lumpy and sour . . . 
Lumpy and sour . 
Do. 
1 
168 hours ' 
sour. 1 
do 
do 
do 
Sour, lumpy, foul 
smelling. ' 
i 
■ 
Sibilia (37) experimented with different percentages of formalin 
upon anthrax spores. His results are indicated in the table here giA^en. 
Anthrax spores in suspension used to contaminate silk threads; temperature, 37° C. 
i 
1 
1 per cent. 
2 per cent. 
5 per cent. 
10 per cent. 
Minutes exposure. 
Hours. 
Hours. 
Hours. 
Hours. 
3. 
5. 
20. 
3. 
5. 
20. 
3. 
5. 
20. 
3. 
5. 
20. 
1 
-f 
-f 
-\r 
-1- 
-f 
4- 
4- 
4- 
_i_ 
2 
-I- 
4- 
+- 
-f 
4- 
4- 
4- 
4- 
5 
-f- 
-f- 
-1- 
-h. 
-1- 
4- 
4- 
4- 
10 
+ 
+ 
-1- 
-h 
-1- 
+ 
+ 
-s 
_ 
_ 
20 
+ 
-h 
-t- 
+ 
— 
— 
— 
-h 
— 
— 
— 
30 
-f 
+ 
+ 
— 
— 
— 
— 
+ 
— 
— 
— 
40 
- 
+ 
- 
- 
- 
- 
- 
- 
+ 
1 
- 
- 
- 
r>u 
60 
T" 
-f 
- 
- 
- 
Vanderlinden and De Buck (38) obtained the following: 
Showiny the results of 5 per cent formalin acting upon organisms for various periods 
of lime. 
Organism. 
Minutes 
action of 
formalin. 
Result. 
Anthrax spores 
35 
Growth. 
B. coli communis 
15 
Killed. 
B. diphtherise 
15 
Do. 
B. typhosus 
30 
Do. 
Staphylococcus pyogenes aureus 
35 
Do. 
Streptococcus 
35 
Growth. 
Showing the results of 10 per cent formalin acting upon organisms for varioris periods 
of time. 
Org^anism. 
1 
Minutes 
action of 
formalin. 
1 
Result. 
B. coli communis 
30 
Growth. 
Typhoid 
5 
Killed. 
Streptococcus 
30 
Growth. 
Staphylococcus pyogenes aureus 
30 
Do. 
