摘要:

Analyses of canned lobster for magnesium, ammonia, and inorganic and total phosphorus have indicated that the extent of crystallization of magnesium ammonium phosphate in canned lobster is limited by the concentration of magnesium. This has been confirmed by experimental canning. It has been shown by experimental canning that sea-water, the magnesium concentration of which is approximately five times that of lobster meat, is the major contributing factor in the formation of large quantities of these crystals. Abstention from the use of sea-water in any step of the canning process restricts crystal formation to the point where it escapes the observation of the consumer.

ISSN:0706-652X    

DOI:10.1139/f42-022

出版商:NRC Research Press    

年代:1943

数据来源: NRC

摘要:

The action of the bacteria included in the family Enterobacteriaceae on trimethylamine oxide has been studied. It has been found that trimethylamine production from trimethylamine oxide is characteristic of all the tribes of this family (650 cultures representing 74 species). The only exceptions have been within the generaShigellaandErwinia.S.dysenteriaeandS.paradysenteriaeare unable to produce trimethylamine under the conditions used in the present work. Eight out of seventeen unidentified species of the genusErwiniawere likewise inactive.

ISSN:0706-652X    

DOI:10.1139/f42-023

出版商:NRC Research Press    

年代:1943

数据来源: NRC