T H E J O U R i V 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
June, 1913
477
MOKTHLYAVERAGESO F BACTERIALCOUNTSAND B . COLI TESTS IN THE BALTIMORE CITY WATER SUPPLYBEFORE AND AFTER TREATMENT First storage reserImpounding reserSecond storage reservoir efAuent 5-15 voir effluent before voir effluent 8-25 days days a f t e r trealTunnel effluent addition of hypoMonth after treatment ment 4.9-12.2 hrs. after treatment chlorite ,
-----*--.-.
~~~
Bacteria per cc. 20OC.
Jan. Feb. .Mar. April 11ay June
0.000 0.000 0.000 0.000 0.000 0 952
1.00 1.00 1.00 1 .oo 1.00 1.OO --
__
1.05
1.25
0.546 0.867 0.506 0.610 0.000
1.50 1.50 1.50 1.50 1.50
99.11
0.0712
99.46
2.80 40.0 42.6 26.0 24.2 7.81
370 42 23 67 31 33 36
99.01 95.71 X5 .08 87.25 96.22 88.58
0.0000 0.0020 0.0030 0,0025 0,095 0.064
100.00 99.99 99.99 99.99 99.61 99.20
38
91.97
0.0277
99.79
DEC , 1912,
SIIOlVlSG
-
TO
__
--a.
12 5 6 17 3 6 22 23 41 47 31 7
1
‘JI
47 26 36 24 40 47 149 339 364 187 99 68
7 9 3 2 3 3 24 35 29 30 25 10
39 23 20 22 23 41 107 217 312 138 61 66
2
_ _ _
_ _ _
_ -
1209
1420
1426
183
230
E
,z 5
180
$
:u
3 ’-
~
1069
0.016 0.0023 0 012 0.036 0.062 0.120
26,000 55,000 85,000 80,000 7,000 525
0.0037 0.0100 0.0120 0.0400 0.0790 0,120
0.0414
41,917
0.0441
__
_ _ -
c.
27 36 300 4s 24 35
-
B . Coli per cc.
__
TO
370 c. 180 210 225 55 26 30
0.0020 0.019 0.251 0,300 0.083 ,0014
__
0.0070 0.0300 0,178 0.300 0.096 0.0010
___
0.102
120
0.109
-
c r r _ &
8 9
3
g
8
43 16 37 35 65 41 78 217 469 241 87 91
___
Bacteria per cc. 20°C.
B . Coli per cc.
DECREASE I N brORBIDITY A N D .\fORTALITYSINCE THE USE O F HYPOCHLORITE 1912 1911 1910 Average 1906-1910
__i_
.z
a
__
1909
u
12 6 6 11 12 5 14 34 32 26 15 10
-
370
1908
1907
&
31 31 25 67 143 87 105 284 206 125 59 46
-
-
-
23.9
3
Jan. Feb. Mar. April May June July Aug. Sept. o c t. Nov. Dec.
s
__
TYPHOID FEVERI N BALTIMORE, JAX , 1906, Month
31,428
45
43
c.
1,100
1906
28,000 42,000 19,000 80,000 19,000 100
13 16
370 c. 4,200 550 450 240 875 325
.
99.99 99.99 100.00 100.00 99.66 99.16
116 10 12 81
5,100
-
Average
per cc.
Per cent reduction
0,0012 0,0022 0.0000 0.0000 0.094 0.33
1.70 2.56 7.21 31.4 27.1 39 0
- _ _
B . Coli
Bacteria per cc. 20°C.
95.91 99.51 99.17 99.46 99.88 96.61
1,100 1,600 14,000 1,800 9,500 2,400
Average
July Aug. Sept. Oct. sov. Dec.
B . Coli per cc.
Bacteria per cc. Per cent Z O O C. reduction
1”
P, 0:: ’-
3
V
V’
il
*
e
Q
--
40 25 30 22 31 46 110 473 398 359 251 106
7 30 49 42 37 26
136
235
16 3 5 4 5 6 11 20 24 23 10 9
and almost entire elimination of the members of the
B . coli group, the treated water during three months showing none of these organisms a t any time in I O O cc. The reduction in the number of cases of typhoid fever occurring in Baltimore during 191 2 is 31 per cent, compared with a n average of the number of cases occurring during the years from 1906 to 1910, and 24 per cent, compared with the number of cases occurring during 1 9 1 1 ,in the last six months of which the water supply was treated. We wish to acknowledge indebtedness t o Mr. Ezra B. Whitman, Water Engineer, and t o Mr. Emory Sudler, Engineer in charge of the improvement of the water supply, for an interest unusual with engineers not directly acquainted with the details of the laboratory work. WATER DEPARTMENT CITY O F BALTIXORE
WILD LETTUCE RUBBER’
7 11 12 4 2
55 31 35 44 56 34 89 280 241 170 104 62
- -
40 24 29 36 60 52 110 306 349 210 111 75
7 11 6 11 5 4 16 28 35 34 24 14
_ _
--
1891
1403
193
1201
a
11 3 5 8 7 8 4 22 31 28 19
-
47 28 33 37 30 57 98 198 212 190 77 76
9 7 11 10 3 3 15 22 18 12 9 17
- -
154
1083
136
8
as Dossible rubber producers. These are members of the genus Lactuca (Wild Lettuce), one of these species, L.Canadensis, being a native while the other, L. Scariola. is of European origin. Both are widely distributed and in some sections are very abundant and often regarded as troublesome weeds.
Lactuca Canademis.-A native biennial plant found growing everywhere across the continent from Oregon to the Carolinas. A vigorous, robust plant, three to twelve feet high; stems stout, hollow, purple; leaves, large, irregularly cut and toothed, dull green; flowers small, numerous, yellow to white; seeds small with usual cottony appendages which aid in its distribution; odor strong, acrid. All portions of the plant, especially the stem, secrete, when bruised, a n abundance of thick latex which rapidly coagulates to a yellowish semi-solid. Found in damp situations, growing upon rich soil, especially on newly cleared lands. Known as “Fireweed,” Trumpetweed.” I ‘
B y CHARLESP. F o x
We have in the Central United States, two representatives of the Conzpositae which might be regarded Paper presented a t the Annual Meeting of the American Chemical Society, Milwaukee, March, 1913.
Lactuca Scario1a.-A naturalized annual from Europe. Stem three to four feet high, erect, branching, armed with stiff, sharp spines; leaves opposite, oblong, sessile or clasping, armed ; flowers. numerous.
t
T H E JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
478
small, yellow. The latex. while similar t o t h a t of L. Caiiadensis. is not as abundant. L. Scariola lacks the strong characteristic odor noticed in its relative. Found abundantly throughout Eastern United States flourishing under the most adverse conditions. Although regarded as an unimportant weed by Darlington i n his “American Weeds and Useful Plants,” published in 1847, it has spread through the greater part of the pluvial portion of the United States. and is now regarded as one of our most troublesome weeds. It thrives upon soils regardless of their lack of plant food or moisture. This plant is often mistaken for “Sowthistle ’’ (Sonchus), commonly known as “ Hungarian Lettuce.” The latexes of these plants contain rubber, a waxy acetone soluble body [resin(?)], and a substance of acid nature soluble in weak alkalies, and of intensely bitter. taste. COMPOSITION OF
... . . . . . . .
LATUCALATEXES Lactuca Lactuca canadensis scwiola Per cent Per cent
Resin(?). . . . .. ... Rubber.. . . . . . . . . . . . . . .
11.42 2.19
12.85 1.58
Rubber.-The quality of the rubber obtained from both these species is exceptionally good, being very firm and strong. There seems to be very little difference in quality between the two products. I n quantity the latex of the native species is the richer. I n preparing these rubbers, i t was necessary, on account of the presence of the acid-like substance, t o heat the crude acetone precipitate with boiling alcoholic potash or to precipitate directly the benzole rubber solutioh with this reagent, and then purify the resin extract. Resin.-The purified acetone extract is a brittle, light brown substance of waxy feel, and slight bitter taste. Soluble in acetone, alcohol, glacial acetic acid and benzole. Orgavtic Acid( ?)-Insoluble in hot water; insoluble in acetone; soluble in weak alkalies to a fine cherryred solution. Intensely bitter taste ; characteristic plant odor. Lactuca Canadensis contains, according t o Maisch,~ a bitter principle which has been pronounced equal to lactucariurn of German origin. Lactucarium is a recognized drug of the pharmacopoeia, classified as a sedative and diuretic, and known as “lettuce opium” on account of its medicinal action which is due t o lactucin or lactzicic acid. Lactucarium is an imported drug originating in Scotland, Rhenish Prussia. and France. I n Scotland its production is an industry. The combined production of lactucarium and rubber may be a possible industry for the North Temperate Zone A K R O N , OHIO
A COMPARATIVE STUDY OF THE COMPOSITION OF HOPS GROWN IN DIFFERENT PARTS OF THE WORLDa By H. V. TARTAR AND B. PILKINCTON
In the markets, hops grown in different parts of the world sell for different prices. In this country
* A . J. P.,1869, p. 145. Paper presented at the Annual Meeting of the American Chemical Society, Milwaukee, March, 1913. 2
Vol. 5 , No. 6
New York hops usually sell a t a higher figure than Pacific Coast hops. I n the autumn of 1 9 1 1 , while Oregon hops were selling for 40 to 45 cents a pound, New York hops sold for 5 5 cents a pound and the Saaz hops imported from Europe sold for more than $1.00 a pound. Upon observing such a condition as this, one is naturally led t o ask: Why all this difference in price? Is the composition of hops from one locality so widely different from those of another locality as to make them have so much greater value for brewing purposes? Does the climatic conditions of different countries so vastly affect the actual value of hops? The writers tried putting such questions as these to men who had been long engaged in hop growing and buying. I n response, various and often very conflicting answers were received. The answers obtained from different brewers were quite as much a t variance. I n fact, out of all the answers received to our questions, there were not two that exactly agreed. The data obtained would not permit of any definite conclusion, except that people of long experience in the commercial valuation of hops were widely a t variance, and no doubt, in many instances, governed by prejudice. Consequently, in the autumn of 1911, a chemical study of hops from various localities was begun, the object of the study being t o ascertain what differences there are in the composition of hops grown in different parts of the world. The samples of Oregon were selected by chemists from this laboratory and were representative. Doctor Alfred C. Chapman, a British chemist who has carried on extensive hop investigations, selected the English samples. We are indebted t o Mr. Paul Weidner, Sr., an experienced and reliable hop dealer of Detroit, Michigan, far the samples of Washington (state) hops and also the two samples of Saaz hops. Mr. E. Clemens Horst, who grows hops extensively in the state of California, secured the samples of Californians. At the suggestion of the Director of the New York Agricultural Experiment Station (at Geneva, N. Y.), Mr. E. J . Conger, of Waterville, New York, was employud to select the samples from t h a t state. Doctcr A. J. Lehedler, of the Pabst Brewing Company, a t Milwaukee, selected the samples of Wisconsins. All the samples were as representative as could be secured in this way from the different locnlitiw from which they were chosen. The samples were taken soon after the hop harvest and were analyLed within a few weeks aFter reaching the laboratory. Meanwhile, thvy were carefully stored in a cold, dry room t o prevent any mnrked changes in composition from taking place. Because of the nature of the literature on the chemical composition of the hop. i t may be vel1 to state, by way of explanation, that investigators are agreed that the principal constitcents of the hop cone are: a volatile oil, a hard resin commonly designated as the “gamma” resin, two :oft bitter :esins designated as the “alpha” and ‘‘betii’’ resins, a wax, arid a tannin. The constituents designated as resins are not true resins,
