Experiments On the Spoilage of Tomato Ketchup
Experiments On the Spoilage of Tomato Ketchup
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The effect of salt in checking development was tested by using tomato bouillon as a medium and adding 5, 10, 15, 20, 25, and 30 grams of salt, respectively, to 100 cc. These were inoculated with the mold. The 5-gram solution seemed to have no effect on development. When 10 grams were used growth appeared as soon as in the bouillon without salt, but was not so extensive. In the 15-gram solution growth was retarded four days, and most of that which did develop remained submerged, the mold growing... normally on the surface. With 20 grams the growth was five days slower than the normal in starting, and after that there was only a slight development. In the 25-gram solution, the growth started at the same time as when 20 grams were employed, but remained stationary, while with the 30- gram solution, no development occurred.
The yeast was checked slightly by 5 grams, and very materially by the 10-gram solution, as it required two days for a thin, delicate film to form, whereas in ordinary solutions a rather thick film is formed within twenty-four hours or even in less time.
What to read after Experiments On the Spoilage of Tomato Ketchup?
You can find similar books in the "Read Also" column, or choose other free books by A W Arvill Wayne Bitting to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The effect of salt in checking development was tested by using tomato bouillon as a medium and adding 5, 10, 15, 20, 25, and 30 grams of salt, respectively, to 100 cc. These were inoculated with the mold. The 5-gram solution seemed to have no effect on development. When 10 grams were used growth appeared as soon as in the bouillon without salt, but was not so extensive. In the 15-gram solution growth was retarded four days, and most of that which did develop remained submerged, the mold growing... normally on the surface. With 20 grams the growth was five days slower than the normal in starting, and after that there was only a slight development. In the 25-gram solution, the growth started at the same time as when 20 grams were employed, but remained stationary, while with the 30- gram solution, no development occurred.
The yeast was checked slightly by 5 grams, and very materially by the 10-gram solution, as it required two days for a thin, delicate film to form, whereas in ordinary solutions a rather thick film is formed within twenty-four hours or even in less time.
What to read after Experiments On the Spoilage of Tomato Ketchup?
You can find similar books in the "Read Also" column, or choose other free books by A W Arvill Wayne Bitting to read onlineMoreLess
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