378 
Journal of Agricultural Research 
Vol. XXVI, No 8 
Table V .—Study of the rate of disappearance of active chlorin from varu 
various sources 
Concentration. 
Calcium hypochlorite. 
Sodium hypochlorite. Chlorin water. 
1 part active 
chlorin in— 
100,000. 
50,000. 
20,000. 
10,000. 
6,000. 
3,000. 
1,000. 
13 minutes. 
10 to 20 minutes... . 
20 to 30 minutes.... 
to hours.... 
11 to 21 hours. 
80 to 96 hours. 
Over 96 hours. 
0 to % minute. 
X to % minute. 
y* to 1 minute. 
1 to 5 minutes. 
5 to 15 minutes. 
3 to 4 hours. 
10 to 21 hours. 
0. 
0. 
0. 
0 to 1 minute. 
1 to 10 minutes. 
10 to 20 minutes. 
20 to 30 minutes. 
G00O 
£0000 
/ 
22 
O/c 
yn 
1 
/ > 
fZ. 
J 
A1 
7 / 
yyo 
r/a 
A 
L 
-1 
LnI 
2 
O / £ 3 * JT 
0 3 3 3 
3AS?A3 //V 
/<? // A3 
,'3C>C//£s3' 
A3 A<? AS AS A3 AS AS 
Fig. i. —Diagram showing the relative rapidity of disappearance of active chlorin from chlorin water, 
sodium hypochlorite, and calcium hypochlorite, respectively. 
Further bacteriological tests were also made. In Table VI the source 
of the chlorin was chlorin water. The milk used was of poor quality, 
having been inoculated with B. coli communis the night before, and 
had stood all night at room temperature. Considering the quality of 
the milk, a decided germicidal effect is seen. 
Table VI .—Action of chlorin water 
Active chlorin. 
Time acting be¬ 
fore plating. 
Bacteria. 
Gas in lactose 
broth. 
Flavor of 
chlorin. 
Untreated, 
1:4000. 
1:7000. 
1:12000. ... 
1:15000. ... 
1:20000. ... 
1:50000. ... 
1 hour, 
. .do.. 
. .do.. 
. .do.. 
. .do.. 
.. do.. 
. .do.. 
600, 000 
82, 000 
100, 000 
167, 300 
243. 000 
285, 500 
443 >000 
10 per cent. 
Trace. 
...do. 
5 per cent.. 
...do. 
...do. 
10 per cent. 
None. 
Do. 
Do. 
Do. 
Do. 
Do. 
