890 
Journal of Agricultural Research 
Vol. XXX, No. 9 
each experiment. The rations for the DISCUSSION 
various groups of experimental ani¬ 
mals differed only in the proportion In their patent relating to a process 
of active chlorine added to the whole of treating milk, cream, butter, etc., 
with hypochlorous acid 
gas under pressure, Fox 
and Bates 4 claim that 
“the pathogenic germs 
of milk will be destroyed 
without effecting the en¬ 
zymes in the milk and 
without leaving any dele¬ 
terious products in the 
milk or otherwise injuri¬ 
ously affecting it.” The\' 
also state that cream so 
treated produces a higher 
grade of butter, as it can 
be churned at a lower 
temperature and any foul 
odors resulting from bac¬ 
terial decomposition are 
removed and the in- 
j u r i o u s organisms de¬ 
stroyed. 
Rupp 5 describes a test 
for the detection of hypo¬ 
chlorites and chloramins 
in milk and cream by 
means of potassium 
iodide and hydrochloric 
fresh milk given the animals each day acid. He claims that 1 part of chlorine 
in amounts varying from 1 part of in 50,000 parts of milk or cream can 
chlorine in 3,000 parts of milk to 1 part be detected by this method; also that 
of chlorine in 15,000 parts of milk, milk kept in the ice box for 24 and 
The experimental animals 
were weighed every 20 to 25 
days, and the experiments 
extended over a period of 10 
months. Birth records were 
carefully observed, but the 
intervals between weighings 
were too long to permit of the 
usual type of curve showing 
growth and reproduction for 
the females. Their weight 
and reproduction records are, 
therefore, placed in tabular 
form, and probably serve the 
purpose of this paper equally 
as well. The growth of the 
males is shown in Figures 1, 
2, and 3. While no quanti¬ 
tative consumption data were 
kept, the animals whose ex¬ 
perimental records are given 
in this paper consumed liberal 
quantities of the treated milk 
from day to day, and the 
variations in milk consump¬ 
tion among the different ex¬ 
perimental groups are con¬ 
sidered to be of little or no conse- 48 hours and milk pastuerized after 
quence. the addition of hypochlorites at 145° F. 
4 Fox, A. O., and Bates, R. R. process of treating liquids. U. S. Patent No. 1,114,875. U. S. 
Patent Office, Off. Gaz. 207: 999, illus. 1914. 
5 Rupp, P. the detection of hypochlorites and chloramins in milk and cream. U. S. Dept' 
Agr. Bui. 1114, 5 p. 1922. 
460 
420 
330 
340 
* 6 p i 
boo 
700 
300 
* 7 ,< 
700 
260 
220 
/SO 
/40 
/OO 
60 
U- 
Y ' 
r 
Ify 
Ml/ 
✓ 
ff/f 
Y/i 
ft 
4 
JKB3& 
Fig. 2.— This figure shows the growth curves of males receiving 
1 part of active chlorine (in the form of sodium hypochlorite) 
in 5,000 7,000, and 12,000 parts of fresh whole milk. The rest of 
the diet consisted of an intimate mixture of equal parts of whole 
wheat and whole corn, both finely ground, plus 1 per cent 
each of sodium chloride and calcium carbonate. The dotted 
curve represents normal growth 
460 
420 
330 
340 
300 
260 
220 
/SO 
/ 40 
/OO 
60 
Fig.I.—T he above curves represent the growth of males receiving 1 
part of active chlorine (in the form of calcium hypochlorite) in 3,000, 
7,000, and 12,000 parts of fresh whole milk. The rest of the diet con¬ 
sisted of an intimate mixture of equal parts of whole wheat and whole 
corn, both finely ground, plus 1 per cent each of sodium chloride and 
calcium carbonate. The dotted curve represents normal growth 
