摘要:

Fortified chewing gum, hard candy, jam to which ascorbic acid had been added after processing, ascorbic acid tablets, and a natural orange concentrate were stored under controlled conditions for periods up to one year. The data show that 70 to 80% of the ascorbic acid remained stable for protracted periods if the carriers were protected from moist conditions and not subject to temperatures in excess of 23.9 °C. When exposed to conditions of high relative humidity and temperature the products became objectionable from the standpoint of physical appearance before the ascorbic acid losses became excessive. Fortified jams retained 75% of the added ascorbic acid after six months at 23.9 °C.

ISSN:1923-4287    

DOI:10.1139/cjr44f-006

出版商:NRC Research Press    

年代:1944

数据来源: NRC

摘要:

Salmonellaorganisms have been isolated from 28 of 380 samples of Canadian dried egg powder. Nine types were found:S.bareilly,S.pullorum,S.oranienburg,S.typhi-murium,S.thompson,S.minnesota,S.newport,S.manhattan, andS.potsdam. In the first grade powderSalmonellaorganisms were found more frequently during the warm months. A greater percentage of second grade powder was contaminated than of first grade. The number of organisms was usually small. Of 21 samples on whichSalmonellacounts were made, 13 contained less than one organism per gram, seven between one and 10, and one, 54 per gram. In two carlots the distribution ofSalmonellaorganisms was irregular.

ISSN:1923-4287    

DOI:10.1139/cjr44f-007

出版商:NRC Research Press    

年代:1944

数据来源: NRC

摘要:

Over 99% of theSalmonellaorganisms in liquid egg were killed on drying in an experimental spray dryer. Since comparable results are obtained in the experimental and commercial units with other organisms, and powders of similar quality are produced, it is deduced that most of theSalmonellaorganisms would also be destroyed in commercial dryers. On storage the organisms survive longer the lower the temperature. Even at 7.2 °C. there was a 97% reduction in eight weeks and at −1.1 °C. a 75% reduction in three months. Massive inoculations ofSalmonellaorganisms in reconstituted egg were destroyed when cooked as scrambled egg, omelets, and in sponge cakes, custards, and muffins.

ISSN:1923-4287    

DOI:10.1139/cjr44f-008

出版商:NRC Research Press    

年代:1944

数据来源: NRC

摘要:

A compound stereoscope is described having facilities for (a) measuring parallax displacements and correspondence errors on vertical stereo air photographs, (b) measuring the rectangular co-ordinates of images on air photographs, (c) plotting air bases and minor control in strips of air photographs, (d) plotting to a predetermined scale planimetric detail in untilted or rectified vertical air photographs, (e) plotting form lines by the "floating mark" method.

ISSN:1923-4287    

DOI:10.1139/cjr44f-009

出版商:NRC Research Press    

年代:1944

数据来源: NRC