REPORT
Newly Developed GYROTORY5
Single Unit
Committee on Methods of Water Examination (waters), and American Society of Enologists (wines).
INCUBATOR-SHAKER
AOAC and the Courts
patent pending
M a n y AOAC methods have been made an integral part of the standards of food identity. These include cacao products (fat and shell), macaroni (total solids), flours (ash, protein, moisture, carbon dioxide), cream (fat), evaporated milk (fat, total solids), sweetened condensed milk (fat), hard and soft cheeses (moisture, f a t ) , jams, jellies, and fruit butters (soluble solids), egg products (total solids), and tomato products (total solids, s a l t ) . In addition, because both commercial and regulatory chemists generally use AOAC methods, when court cases arise, there is much less likelihood of arguments concerning the best methods; AOAC methods are accepted as best.
A compact, efficient, self-contained rotary action shaker and incu bator featuring opera tion at constant tem peratures with large shaking platform and vigorous agitation.
The M o d e l G 2 5 is α fully insulated incubator with a 5 0 0 - w a t t heater. Thermal control a n d circulating f a n maintain temperatures from am bient to 6 0 ° C , àzVz°C. Interior dimensions are 3 4 " w i d e , 2 2 " long and 15Vi' f d e e p . The 1 8 " χ 3 0 " interchangeable shaking p l a t f o r m , with a 1 " eccentric r o t a r y motion, can b e set from 1 4 0 to 4 0 0 oscillations per minute without drift or variation. (Alternate range of 5 0 to 150 available.) S t a n d a r d platforms hold Erlenmeyer flasks, test tubes or can be a d a p t e d for other types o f glass ware. U N C O N D I T I O N A L ONE YEAR Wr/fe for Bulletin
GUARANTEE
G25-A1
Present and Future Problems Are Great
NEW BRUNSWICK SCIENTIFIC CO. PRECISION
r.
O.
L A Β Ο Ρ Α Τ Ο R Υ
IOX'601
·
NEW
APΡΑRΑTUS
BRUNSWICK,
N.
i.
For further information, circle number 26-1 on Readers' Service Card, page 89 A
A n i m a l balance
by Model 730
mm
ONLY
$34.80 W ^ T
List Price
W / O ATTACHMENT WEIGHTS
CAPACITY 2610 Gram SENSITIVITY 0.1 Gram
ATTACHMENT WEIGHT SET # 7 0 7 This h a n d y w e i g h t r a c k fits under base o f scale. Extends capacity to 2 6 1 0 G r a m . J 5 QO List p r î c e
for
complete
information
write for
FREE bulletin
. . . .
OHAUS
SCALE
CORPORATION
1050 COMMERCE AVE. UNION, NEW JERSEY
For further infonnation, circle number 26-2 on Readers' Service Card, page 89 A 26 A
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ANALYTICAL CHEMISTRY
In spite of the tremendous progress made in the past 75 years, the problems ahead m a y dwarf those encountered to date. These lie in two principal areas: pesticide residues and food additives. Reason for the pesticide residue problem is evident when it is recalled t h a t prior to World W a r I I there were no synthetic organic pesticides. Starting with the development of D D T , growth of organic pesticides has been explosive. There are probably 300 now used in production, storage, and t r a n s portation of agricultural commodities. Pesticide Residues. The Pesticide Chemicals Amendment to the Federal Food, Drug, and Cosmetic Act, often called the Miller Amendment, became law in July 1954. Prior to ' this time, the levels of pesticide residues which could be tolerated safely in or on crops were determined by the Department of Health, Education, and Welfare. This was done by means of public hearings to determine whether use of a pesticide was necessary to production or handling of a crop and, if so, to determine a safe level of residue. The Miller Amendment assigns the agricultural functions, to the
