150 REPORT OF THE CHEMIST OF THE 
regarding it as a pleasant drink. In the case of milk bottled 
under a pressure of 150 pounds of carbon dioxide, the milk de- 
livered from the siphon is about the consistency of whipped 
cream (Plate VII, fig. 7), but, on standing a short time, it 
changes into a readily drinkable condition. From the experience 
we have had, it would seem that carbonated milk might easily 
be made a fairly popular beverage. | 
EFFECT OF CARBON DIOXIDE GAS ON ORGANISMS OTHER THAN LACTIC. 
An important question in connection with the use of carbonated 
milk is the effect of carbon dioxide gas on organisms other than 
lactic. While lactic organisms may be retarded in development, 
might not disease germs present in milk develop and thus make 
unsterilized or unpasteurized carbonated milk a possible source of 
danger to health? We have done no work on this point up ‘to the 
present time, and can only refer to the meager literature on this 
subject. It should be stated that in all of our work we did not 
detect any indications of bacterial action so far as could be judged 
by changes in the flavor of the milk. Foa! investigated the action 
of carbon dioxide gas under pressure of two to five atmospheres 
upon various organisms and states that it has a checking influence 
on the development of organisms, but does not act on enzymes and 
toxines. Thus, carbon dioxide under a pressure of four atmos- 
pheres checks alcoholic fermentation. Hoffman? treated fresh milk 
with carbon dioxide under a pressure of 50 atmospheres for some 
hours. Bacteria present in the milk were capable of growth after- 
ward when the milk was relieved from pressure. This line of work 
needs thorough investigation and we hope to give attention to it in 
the near future. 
POSSIBLE USES OF CARBONATED MILK. 
There are several practical applications in which carbonated milk 
may find possible usefulness. On steamships, it would be easily 
possible to furnish sweet milk for several weeks from a supply of 
carbonated milk. Carbonated milk may be found very useful in 
hospitals. Experiments should be made with invalids in order to 
ascertain to what extent carbonated milk can be made to take the 
place of kumiss and similar drinks. It is also possible that car- 
bonated milk might be found useful in feeding children in many 
*Chem. Centbl., 77, II: 695. 1906. 
? Arch. Hyg., 57: 379. 1906. 

