Nov 24,1923 
Active Chlorin as a Germicide for Milk 
381 
That the germicidal action of the chlorin takes place soon after its 
addition is seen in the following results, sodium hypochlorite being used 
Table X .—Early germicidal action as shown in case of sodium hypochlorite 
Active chlorin. 
Time acting 
before plating. 
Bacteria. 
Gas in lactose 
broth. 
Hours. 
Untreated. 
X 
190, OOO 
None. 
2 
200, OOO 
Do. 
1:3000. 
X 
12,500 
Do. 
2 
30> 500 
Do. 
1:5000. 
X 
20, OOO 
Do. 
2 
25,000 
Do. 
1:10000. 
X 
3 1 2 > 500 
Do. 
2 
30, OOO 
Do. 
1:25000. 
X 
42,500 
Do. 
2 
25,000 
Do. 
1:50000. 
X 
175, OOO 
Do. 
2 
80, OOO 
Do. 
1:100000. 
X 
200, OOO 
Do. 
2 
212,OOO 
Do. 
The results in Table XI may be compared with those given in Table IX. 
Table XI .—Time factor in germicidal action of chlorin water , sodium hypochlorite , and 
calcium hypochlorite 
Source of chlorin. 
Time acting. 
Active chlorin. 
Bacteria. 
Bactose purple 
lactose agar. 
Chlorin water. 
Hours. 
2 
1:1000 
60, 000 
Unchanged. 
Do. 
2 
1:3000 
190, 000 
Yellow. 
Do. 
2 
1:6000 
no, 000 
Do. 
Do. 
2 
1:10000 
200, 000 
Do. 
Sodium hypochlorite. 
2 
Untreated. 
1:1000 
492,000 
Sterile. 
Do. 
Unchanged. 
Do. 
2 
1:3000 
85, 000 
Yellow. 
Do. 
2 
1:6000 
140, 000 
Do. 
Do. 
2 
1:10000 
252, 000 
Do. 
Calcium hypochlorite. 
2 
Untreated. 
1:1000 
492, 000 
Sterile. 
Do. 
Unchanged. 
Do. 
2 
1:3000 
420, 000 
Yellow. 
Do. 
2 
1:6000 
301, 000 
Do. 
Do. 
2 
1:10000 
392,000 
Do. 
Do. 
2 
Untreated. 
492,000 
Do. 
SUMMARY 
1. Active chlorin does act as a germicide in milk and in ice cream with a 
reduction in the number of bacteria in general proportional to the amount 
of active chlorin present. 
2. Chlorin water gives as satisfactory results in 45 minutes as sodium 
hypochlorite does in 90 minutes or calcium hypochlorite does in 19 hours. 
The chlorin water could be used in higher concentrations than the other 
two without an effect upon the flavor. 
It is not the wish of the authors that this paper be considered in any 
way as a recommendation of chlorin for treating market milk. Much 
more work must be done before any final decision can be reached. We 
hope our results may stimulate further research. 
