Before a new f o o d a d d i t i v e is put t o use, i t is subjected t o exhaustive studies on test animals. The animal is f e d test products or ingredients t h a t have been m a d e r a d i o a c t i v e , and the effects o f the sample are t r a c e d with radio sensi t i v e counters. H e r e , carbon dioxide released b y an animal passes through an infrared analyzer and then through a sensitive r a d i o a c t i v i t y counter. Both streams o f information are blended on a ratio recorder
LABORATORY
OF THE MONTH
The Search for Better Foods in food companies deals generally with new product development, RESEARCH improvement of existing products and processes, and basic studies in fields of particular interest. Last summer, General Foods Corp. considerably expanded its scope in these activities by opening its new research center a t T a r r y t o w n , Ν . Υ. Three main buildings provide working facilities for about 550 scientists, techni cians, administrative, and other supporting personnel, double t h a t of t h e older research facilities a t Hoboken, N . J . And all of the buildings can be expanded by 50% when needed. T h e new center, with 75 laboratory bays, does about two thirds of the company's research. The development building, largest of the three, features a high bay area, two mezzanine levels, and a pilot plant which closely approximates full scale operations. The building contains more t h a n half the center's laboratory space, and equipment ranges from heavy machinery t o benchtop a p p a r a t u s . Also located here is a 7000 square foot shop for design and maintenance of technical equipment. T h e 71,000 square foot science building houses offices in its center portion, with laboratories in the two wings. Also located here are controlled atmosphere storage areas. Temperatures ranging from 100° t o —40° F . can be maintained, and h u midity can b e controlled. E a c h laboratory is furnished with steam, compressed air, vacuum, hot and cold water, distilled water, gas, and 110-volt power. A n emergency shower is located a t the exit of each laboratory. The administration building is the smallest of the three. I t houses administrative offices, a 250-seat cafeteria, assembly room, extensive library, personnel and medi cal departments, and service area.
V a p o r phase chromatography is used t o s e p a r a t e very small quantities o f complex mixtures, or flavors a n d aromas t h a t are difficult t o separate by other means. G e n e r a l Foods says V P C is the most efficient method now a v a i l a b l e for t h e process. I t can d o in 2 0 t o 3 0 minutes what older methods, such as distillation, required two t o eight hours t o accomplish VOL. 30, NO. 7, JULY 1958
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43 A
G e n e r a l Foods' new research center is situated a t Tarryt o w n , N . Y . , in a campuslike setting on 5 5 acres overlooking the Hudson River near the T a p p a n Z e e Bridge and the N e w York S t a t e Throughway. The three main buildings are, left t o right, administration, science, and development. Of 252,000 sq. f t . t o t a l usable area in the buildings, 141,000 sq. f t . is d e v o t e d t o l a b o r a t o r y and office space
Mass spectrometer is used for analyzing f o o d flavors and aromas. Food components c a p a b l e of being vaporized are measured by an electron beam and results are p l o t t e d on recorder a t left
C o l o r uniformity of f o o d products is o b t a i n e d by checking samples with an a u t o m a t i c color difference m e t e r . The e q u i p m e n t picks up deviations from standard colors, especially in very dark or very light shades not r e a d i l y d e t e c t a b l e to the naked eye
D i f f e r e n t i a l r e f r a c t o m e t e r is used t o measure t h e number and purity of f o o d molecules in a solution. C o n c e n t r a t i o n and purity of various ingredients in a given f o o d a r e thus d e t e r m i n e d . Light scattering photometers are also used to d e t e r m i n e the shape of f o o d molecules, a i d ing in p r e d i c t i o n as to whether a desired effect will be o b t a i n e d by a d d i n g a new ingredient to a f o o d product 44 A
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ANALYTICAL CHEMISTRY
$25.25 A chemist gets an automatic count of activity in samples of food that have been made radioactive. Food samples, on small disks, are placed in the holder and tabulation is done in the unit in f r o n t of the operator. The adding machine, left, makes a tape of results at the end of each counting p e r i o d . System in background measures radioactive energies in test samples simultaneously
WACO POWER STIRRER HIGH TORQUE . . . POWER FOR EVERY STIRRING NEED 2 SPEEDS...2 SHAFTS 300 R.P.M OR 600 R.P.M. Many laboratories and pilot plants report they are using Waco Stirrers 24 hours a day, 7 days a week for months at a time. No other stirrer will give as much service per dollar of cost as this one. The famous Waco Stirrer is not a stock motor converted to a stirrer. The motor is specifically designed for heavy duty in laboratories.
LAB OF THE MONTH
2~speeds—twoM"shafts turn in opposite directions at 3 0 0 and 6 0 0 R.P.M. at especially high torque. Speed is c o n t r o l l e d by putting the stirrer on either the 3 0 0 o r 6 0 0 R.P.M. shaft. These shaft speeds cover the majority of applications. Built-in cooling fan—allows continuous operation w i t h o u t over-heatins or burning out. Induction-type motor—safe for use w i t h inflammables. A C 1 0 2 3 5 w i t h tubular brass mounting rod and 6-foot cord but w i t h o u t chuck or stirring rods, each $25.25 A C 1 9 2 3 5 - 1 Stirrer Chuck, for W a c o Stirrer for 14." stirring rods $ 1.65
Photomicroscopy is used for observation of structures of various foods. Microscopic examination of products in process and of finished products detects changes due t o processing, as well as effects on end-process materials
CONVENIENT PADDLE STIRRERS FIT ALL TYPES OF FLASKS A N D BEAKERS
Hoods used at the center are of three basic types: the usual bench fume hood, sliding door types wherein the door acts as a protective shield, and walk-in hoods. Here, a technologist uses a walk-in hood in setting up an experiment in paper chromatography. A removable part i t i o n and glass doors provide easy access t o the f u l l section shown. H o o d is continually ventilated whether sash is open or not, at a rate of 50 cubic feet per minute per square f o o t of area
A C 1 0 2 3 6 Stirringv Rods, H i n g e d f Blade Type, Stainless Steel, }4! diameter, 1 2 f long, the rods are easily inserted through the neck oF a flask by rotating the blade so that it parallels the shaFt. O n c e in the flask, the balanced eight aligns the blade horizontally. Longer shafts available on request. Blade Each
Small 20x50mm $2.65
Medium 20x75mm $2.75
Large 20x100mm $2.85
A C 1 0 S 3 6 - A A b o v e stirring rods in sets oF three, one oF each size $8.00
L A B O R A T O R Y SUPPLIES A N D
EQUIPMENT
WlLKENS-ANDERSON 4525 W . D I V I S I O N ST.
CO.
C H I C A G O 5 1 , ILL.
Circle No. 45 A on Readers' Service Card, page £9 A VOL. 3 0 , N O . 7, JULY
1958
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45
For further information, circle number 46 A on Readers' Service Card, page 69 A
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