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I N D U S T R I A L A N D ENGINEERING CHEMISTRY
The “Electropure” process at 165” F, and below does not adversely affect the cream line as compared with steampasteurized milk. The “Electropure” process is automatic and thus eliminates the personal equation: The “Electropure” process is practical and “Electropurified” milk merchantable.
Vol. 15, No. 5
The temperatures found to be the optimum in these experiments were 160”, 163”, and 165” F. ACKNOWLEDGMENT
The author acknowledges with thanks the assistance given by L. H. Coolidge and I. F. Huddleson, research associates in bacteriology at the Michigan Agricultural College.
Phenol-Chlorine Water A New Reaction between Phenol and Chlorine By Edward F. Kohman RESEARCH LABORATORY, NATIONAL CANNERSASSOCIATION, WASHINGTON, D. C.
I N 1922 a canner found that a large proportion of his peas were reported by his customers to have a medicinal taste. In, many cases this taste was scarcely noticeable in the cold, but was pronounced when the peas were warmed as they would be for serving. Investigation showed this taste to be the result of using water which had been contaminated by the effluent from a coke plant and which was subsequently chlorinated by the city from which the canner secured his water. Upon being informed, the canner used well water when he began canning his pears. He was surprised, therefore, to find that they also had a medicinal taste. An investigation of the factory showed that although well water was used to make the sirup for the pears, city water was still used in the boilers. Just previous to packing the pears in the cans they were covered with warm well water to take the chill off for packing. This well water was warmed by passing live steam through it. Evidently, the substance causing the taste is volatile by steam. The relative location of the coke plant and canning factory are shown in the sketch. Recently, we have learned of another canner who has experienced loss from the same cause and a third who is using city water which has a t times an abnormal taste. This type of water pollution has recently been observed in Cleveland,Z M i l w a ~ k e e T , ~~ r o n t o and , ~ other places, and is commonly believed to be due to the formation of chlorophenol. Various dilutions have been made of the chlorophenols normally produced by the interaction of chlorine and phenol. s phenol, m- and p-monochlorophenol, and Eastman’s trichlorophenol could be tasted in 1 part per million of water, 1 Presented before the Division of Water, Sewage, and Sanitation, at the 65th Meeting of the AAerican Chemical Society, New Haven, Conn., April 2 t o 7, 1923. 2 J . Am. Water Works Assoc., 9 (1922), 463. 8 Engineering News-Record, 84 ( I s l e ) , 181. 4 J . A m . Water Works Assoc., 9 (1922). 766.
but not in 1 part per 10 million; Eastman’s o-chlorophenol in 1 part per 10 million, but not in 1 part per 50 million; 1,2,4-dichlorophenol, which we prepared, in 1 part per 50 million, but not in 1 part per 100 million. We have diluted phenol to 1 part per 750 million, and upon chlorination this gave a much more pronounced taste than any of the others a t the dilutidn given. Moreover, the taste was distinctly different from any of the above products. To produce this characteristic taste in its maximum intensity the phenol must be in a high dilution. If the phenol is in concentrations greater than 1 part per 50 million, then the resulting taste is phenolic like the chlorophenols given above; and with the high dilution of phenol there must also be the proper concentration of chlorine. A little excess chlorine completely destroys the taste. It is evident, therefore, that phenol and chlorine under these conditions react differently than they have heretofore been known to react. It would seem that either one of the dichlorophenols other than 1,2,4-dichlorophenol is formed, or there results an entirely new reaction product. This combination of phenol and chlorine likewise has a very penetrating odor. In approaching the water-works plant of the city on certain days the odor was pronounced 20 or 30 ft. from tho door. To a newcomer it was evident in the canning factory on account of the steam-exhaust boxes, although those constantly working in the factory were unaware of it. It is probably for this reason that the superintendent of the factory did not detect the qf-flavor in his peas and pears. These findings emphasize the necessity that food manufacturers be constantly on guard against water polluted by chemicals or contaminated with algae or other organisms. They can never be sure that some other combination will not prove as disastrous as the one described.
J
BY- AIONJOT COXE PLANT
T H E DAILY CAPACITY OF COKE PLANT IS AP-
500 TONS. T E E AVERAGEFLOW RIVER IS 620 TO 820 CU. FT.PER SEC.
PROXIMATELY OF THB
