July, 1911
T H E JOURNAL OF I N D U S T R I A L A N D E N G I N E E R I N G C H E M I S T R Y .
495
5. The eggs must be clean, with strong, sound go directly from under the bottling machine to the conshells. They should be put into the preserving sumer. fluid, if possible, the same day they are laid, espeThe following experiments were carried out under cially in summer. Unfertilized eggs are not likely to trade conditions, with the one exception, however, spoil, even if they are not so fresh. However, it is that all conditions were intensified. one of the strongest points of this preserving method Pop bottles of 240 cc. capacity and ability to witht h a t fertilized eggs will keep perfectly well, if the stand 20 pounds’ pressure were used. All bottles exabove precautions are taken. (Incubation is said to cept the ones t o be inoculated with B. typhosus were start on fresh, fertile eggs, if they are kept for about washed in the usual manner; the latter were washed, 24 hours at a temperature of a t least 80’ F., but if boiled for 30 minutes and cooled. Several sets of the proper incubating temperature-about 102.5 O bottles giving different conditions of environment F.-is not reached soon and maintained, the egg were inoculated. Three sets, of eight bottles each, germs will die and cause the eggs t o decay.) were inoculated from &-hour broth cultures of B. 6. As soon as the eggs are packed in the preserving t y p h o s u s , B . coli commukis and B . prodigiosus, reliquid, the receptacle is t o be carefully sealed with a spectively, each bottle receiving I cc. of its respectparaffined or vaselined paper or pasteboard, or with ive culture. Syrup known as bottlers’ lemon had a screw cap or other reliable and tight cover. This been previously added. Four bottles from each of is necessary not only t o prevent water from volatil- the three sets were then filled, in the usual manner, izing, which would finally expose the upper eggs to with carbonated water a t I 8 pounds’ pressure, a t I O O C . , the atmosphere, but also t o prevent the carbonic acid and capped. The remaining four bottles in each of of the air from decomposing the silicate. the three sets were filled, in the usual manner, with 7. The eggs packed in the well sealed jars should uncarbonated water and capped. be stored in a cool place, especially a t first, that is, I n the fourth and fifth sets no organism was used before the egg germs have lost their vitality. H o w - for inoculation, syrup was added to one but not to the ever, the temperature must not drop below the freez- other, and both were filled with carbonated water and ing point. capped. A sample of the water used in bottling was also taken. Samples from each set were plated out THE EFFECT OF THE ENVIRONMENT OF CARBONATED in the University laboratories 4, 28, So and 244 hours after the filling of the bottles. All bottles were kept BEVERAGES ON BACTERIA.’ a t room temperature to correspond with normal conB y C . C. YOUNG A N D t i P. SHERWOOD ditions in trade. I n plating, plain agar was used for Received April 4, 191 1. B . prodigiosus, both plain and litmus-lactose agar for There is a tradition among bottlers of carbonated B. coli, and litmus-lactose agar for B. typhosus. Litsoft drinks, founded as far as can be learned on very mus-lactose agar was used to aid in identification of the little experimental data, t h a t the conditions under last-named organisms. Plates of B. prodigiosus were which “soft” drinks are prepared are toxic to all incubated a t room temperatures and those B. coli and bacteria.* B . typhosus a t 3 7 1 / ~ O C . B. prodigiosus was identified The basis of this idea appears to be statements in by its characteristic red pigment. Presumptive and the literature which state that carbon dioxide under confirmatory tests were used for B . coli. Agglutination pressure markedly reduces the number of bacteria in in the hanging drop and the TVidal reaction were water and that R.typhosus and B . coli show a reduction used in identifying B . typlzosus. The mean results of 90 per cent. in 2 4 hours when exposed t o carbon obtained are tabulated below: dioxide under pressure. However, the experiments TABLEI that were available were not carried out under bottlers’ CARBONATEDKATER L-SED . conditions. The conception held by the majority of Duration of With syrup. Without manufacturers is that so long as the water is clear and exposure ------. syrup. before R. R Not pl-0 t sufficiently soft t o carbonate well, no thought need examina- lyphosus, B coli, grodigiosirs, inoculated, inoculated, tion. N o . per cc. No. per cc. No. per cc h’o. per cc. N o . per c c be given t o its sanitary quality, as the carbon dioxide 0 hours 200.000 9S0.000 850,000 300 20 under pressure will kill any living organism. 4 hours 25,000 2so,ooo 800,000 ... .. It was the object of this investigation t o find whether 28 hours 9,000 20,000 250,000 ... .. 80 hours I , 200 1,300 150,000 ... .. or not any pathogenic organism could withstand the 110 900 5,000 150 0 unfavorable environment of the bottled carbonated bev- 244 hours erages a sufficient length of time t o reach the consumer. TABLEI1 Investigations of trade conditions showed t h a t , with r N C A K B O N A T E D \VATER r S E l > the possible exception of ginger ale, most of the “pops” Duration of With syrup. Without exposure -------syrup. put on the market are consumed within ten days from before 6. A. xot examinalyphosus, B. c o l i , p ~ o d i g t ‘ o s t ~ s inoculated, , the time of bottling. In fact during the summer tion. S o . p e r cc. N o . per cc h-0. per cc. No. per cc. months many instances were found where the goods 0 hours 200,000 950,000 850,000 20
----
’ Paper read before t h e Kansas City Section. Amer. Chem. Soc., March
2 5 , 1911.
Sulz, “A Treatise o n Beverages,” p. 6 7 ; Karl F. Kellerman, Plani Bulletin, 100. P a r t 8. page 7 ; “Sterilization of Water by Citric Acid.” Scientific American, 98, 201, March 21, 1908.
4
hours
28 hours 80 hours 244 hours
(**) Slipped.
200,000 50,000 6,000
900
950,000
(**I 100,000 40,000
850,000 (**) (**) 110,000
.. ..
.. 200
496
T H E J O U R N A L OF I N D U S T R I A L A N D E N G I N E E R I N G C H E M I S T R Y .
From the above tables we may note the following facts and conclusions: I. That the number of organisms outside of those introduced was extremely small. 2. That there was a decided reduction in number of the organisms introduced, owing t o standing 244 hours uncarbonated. 3. That there was a very marked reduction in numbers of all three organisms introduced, and especially of B . typhosus, owing t o conditions existing in the carbonated bottles. 4. That there was not a complete killing out of the organisms introduced, during the entire experiment. j . That B . prodigiosus and B. coli seemed t o be somewhat more hardy than B . typhosus. Undoubtedly' the longevity of B. typhosus depends in a great measure upon the virulence of the organism, and as the results above show t h a t some of the organism will live longer than the beverage is normally on the market, the manufacturer should not depend upon the percentage of reduction caused by the carbon dioxide and other substances used. From the observation t h a t the most hardy individuals can resist these adverse conditions for a considerable length of time, the logical conclusion is t h a t no water should be used in the manufacture of a carbonated drink, that is, in the least suspicious, and if a doubtful water is the only source of supply, this should be subjected t o treatment by some method of sterilization with subsequent filtration through a trustworthy and efficient filter. I
KANSASUNIVERSITY\VATER LABORATORIES.
______ T H E COMPOSITION OF T H E APPLE AS AFFECTED BY IRRIGATION. B y C . E. BRADLEY. Received April 1. 1911
Cooperating with the horticultural department of this Station in connection with their irrigation inves-
July,
1911
year, a summary of which is herewith given. The samples were selected from the Station experimental plats in the Willamette and Rogue river valleys and were taken a t the proper stage for picking. Analyses were made as soon as possible after picking, usually within two or three days. I n preparing samples, the apples were peeled and cored and then run through a small meat grinder and the ground product placed in sealed jars. Samples for analyses were weighed out soon after grinding before juice and pulp separated. Moisture was determined in a vacuum oven a t 7 j-80 O C. and 2 0 - z ~ inches vacuum. For sugars, 21/, times the normal weight of pulp was placed in a 250 cc. graduated flask, I O cc. lead sub. acetate added, made up t o 2 0 0 cc. with water, and the flask shaken for several hours in a shaking machine. This shaking was found necessary to completely remove the sugars from the pulp. The flask was then made t o mark. Reducing sugars were determined in this solution by Allihn's method after removing lead with Na,CO, and Na,SO,. Cane sugar was determined by the method of Clerget, the inversion being carried out in the cold according to official methods. Foracid, 5-10 grams of pulp were weighed into a zoo cc. beaker, I O O cc. water added and the whole boiled for a few minutes, then titrated with N / r o NaOH, using phenolphthalein as indicator. I n the table of averages Nos. I , 2 , 4 and 5 represent results of checks made on the same orchard so t h a t all conditions except moisture supply are uniform. I t will be noted t h a t the irrigated samples are somewhat higher in moisture and consequently lower in solids than samples from the dry checks. Also t h a t the irrigated apples contain higher percentages of sugar based on dry material. Apples from irrigated plats were in general larger than those from the unirrigated. Individual apples from a given plat showed very little variation among themselves and results from single
AVERAGECOMPOSITION OF IRRIGATED A N D UNIRRIGATED APPLES.
Original. h
Solids. Per cent. 16.17
No. Description. 1 Sewtowns.. . . . Medford. . . . . . . 2 Spitzenburgs.. . Jledford. . . . . . . 3 Newtowns.. . . . Medford. . . . . . .
Irrigated.
~-
,---
Red Cane Total sugar. sugar, sugar. P e r cent. Per cent. Per cent, 7.21 4.64 11.85
-
_c
--
7
__--Dry Material.
Ash. Per cent. 0.27
Acid as malic. Per cent. 0.62
Solids. Per cent. 100.00
Red Cane sugar. sugar. Per cent. Per cent. 44.58 28.69
Acid as Total malic. Per sugar. Ash. Per cent. Per cent. c e n t , 3.83 73.27 1.66
17.60
8.41
5.77
14.18
0.29
0.51
100.00
47.77
32.77
80.54
1.64
2.90
15.23
7.29
4.62
11.91
0.22
0.80
100.00
47.86
30.33
78.19
1.44
5.25
18.98
7.38
4.73
12 11
0.32
0.96
100.00
38.87
24.91
63.78
1.68
5.06
18.81
....
4.59
.....
0.28
....
100.00
....
24.40
....
1.48
...
15.67
6.27
4.23
10.50
0.25
0.70
100.00
40.00
26.99
66.99
1.59
4.46
16.92
6.37
5.84
12.21
0.25
0.7s
100.00
37.64
34.51
72.15
1.47
4.43
--
Yon-irrigated. ~
~~~
~~
7
Newtowns.. , , . Medford. . . . . . . 5 Spitzenburgs.. . Medford. . . . . . . 6 Newtowns.. . . . Corvallis. . . . . . . 7 Spitzenburgs . . . Corvallis . . . . . . .
4
tigations a large number of analyses of apples have been carried out in this laboratory during the past 1 Expert 'restimony, Chicago Drainage Canal Case. Wafer S U P P ~ Y Paper No. 194; Whipple, Ewineering Record. 1904, p. 746; Houston, Fourth Report Royal Commission, 3, 20-58 (1904).
apples agreed well with those obtained from composite samples. The protein content of the peelings tested averaged 0.70 per cent. while that of the edible portion was
