1080
JOURNAL OF CHEMICAL EDUCATION
MAY, 1930
eight feet in length. Each hood is provided with a small lead sink and outlets for water, gas, compressed air, and 60-ampere electric current. A special fused outlet box is provided to accommodate several pieces of electrical apparatus a t the same time. There is a separate control for a light fixture attached to the ceiling of the hood. All horizontal drain pipe is of Dnriron. Floors are of "mastic," and lecture room ceilings are of Masonite board which eliminates all echo. Three stockrooms for apparatus and chemicals are located on the basement floor convenient to a.freight elevator. Two departmental stockrooms are located, one on the main floor with service window connecting directly with the laboratory for general chemistry, and the other immediately above with service window connecting directly with the qualitative and organic laboratory. The weighing room is located between the laboratories for quantitative analysis and physical chemistry. Distilled water is supplied by gravity through hlock-tin pipe to lahoratories on each floor and to lecture table. The seven motors and fans that produce the ventilation for hoods and liboratories are located in the attic, each motor controlling a separate groups of hoods and its operation indicated a t the control switch by light signal.
Packing Frozen Fruits in Containers. Packing frozen raw fruits, berries, and vegetables in small containers to preserve tbe%riginal flavor of the fresh product is being studied by the Department of Agriculture. Last season 10,000 cans of fruits, berries, and vegetables were frozen packed by various methods and put in cold storage in the State of Washington. Packing of frozen raw fruits and vegetables in small containers is a new project in the food industry. The products are put up in vacuumsealed tin cans or covered waxed paper containers alone or with sugar, salt, or other packing media, and stored a t low temperatures until consumed. The Department of Agriculture is conducting this experiment in ord& to better determine the quality of frozen packed products, far the benefit of officials enforcing the Foods and Drugs Act and to give packers accurate information. The packing was done a t several Washington and Oregon plants wbere facilities were available for both vacuum sealing and paper-cup packing. The work was completed under regular operating conditions with accurate data gathered a t every step. The containers were placed in cold storage a t various constant temperatures where they will remain for a while. Part of the pack will be shipped to the Washington. D. C., laboratories far examination bv chemists who will determine the aualitv - .and condition of the fruits and vegetables so preserved. The remainder will be opened and examined , method a t the olaces where stored. BY cbeckina .between the uualitv . . of the ~ r o d u c tthe of packing, and the temperature a t which it was held in storage, the experimenters will know accurately the value of the different methods used. The products packed include strawberries, raspberries, loganberries, blackberries, currants, pears, chemes, avacados, peaches, peas, cantaloupes, apricots, beans, beets, melons, sweet corn, and tomatws.-Ind. Eng. Chem.
