New Yorx AGRICULTURAL EXPERIMENT Station. 1381 
vinegar would not become turbid or spoiled as long as it was kept 
carefully closed. 
Early in the nineteenth century Appert? applied this idea of 
heating inclosed fluids to prevent fermentative changes to the 
preservation of fruits, vegetables, soups, milk, fruit juices, wine 
and beer. | Biv 
A half century later Pasteur turned this knowledge of the 
effect of heat in delaying fermentation to practical account in 
combating some of the undesirable fermentations of wine and 
beer, with such success that the process has been called pasteuriza- 
tion in his honor. Our present methods of canning fruit and 
vegetables are probably the result of the early discoveries. The 
application of heat in this way had become such a household 
matter by the time the process received this special title that the 
name was not carried over to the ordinary househould heating 
and a can labeled “ Pasteurized Peaches ” would to-day be quite 
a puzzle, although from its manner of preparation it can justly 
claim that title. 
Pasteurization, then, is simply the application of heat to check 
the activity of fermentation. The temperature used depends 
upon the substance treated and the end to be attained. The 
effect upon germ life will vary both with the degree of heat and 
the length of exposure. The same results can be secured in 
the killing of Bacilus tuberculosis when the milk is heated at 
60° C. (140° F.) for 30 minutes or at 85° C. (185° F.) for a 
very short time. | 
PASTEURIZATION CONFUSED WITH STERILIZATION. 
Sterilization is a good word that has been debased by popular 
usage. In its true sense it means the total destruction of life. 
It is often used to mean anything from a simple warming to a 
thorough boiling. Such words are best used in their true sense 

2 Loe. cit., p. 159. 
