(The) Acidity of Ropy Milk
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V. VENN Figs. 5 and 6 show the results obtained by both methods in the course of the next experiments. It is seen that ropiness was present at the 18th hour after inoculation, when the percentage of lactic acid was 0'43 and the P^ was 5-0. It continued to be well marked for 102 hours, when it was found to be diminishing. During this period the acidity as determined by N/9 NaOH rose from 043 to 0-81, and the P^ changed from 5-0 to 4-0. After the 102nd hour the ropiness diminished, while the acid...ity remained practically un- changed. The quantity of milk available was insufficient to carry on the I LBCTK RCIO 100 090 trcvro a: 050 040 O30 020 0-10 ROPY MILK. ACIDITY %NaOH.
ROPINESS DISHPPEHRED 9b5 CONTROL 1ILK MURCH^O'-Zt ISIS b \l 18 24 30 56 42 48 54 60 66 TO ■»^ — HOURS- 78 «4- 90 9b 102 108 114 Fig. 4.
experiment beyond 138 hours, and it was therefore repeated with a much larger bulk of milk. In order to ensure sterility of such a volume the heating was necessarily prolonged with the result that a certain amount of charring took place, rendering the end point of the titrations with iV/9 NaOH inde- terminate, for which reason these readings are not included.
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You can find similar books in the "Read Also" column, or choose other free books by Freear, Kathleen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
V. VENN Figs. 5 and 6 show the results obtained by both methods in the course of the next experiments. It is seen that ropiness was present at the 18th hour after inoculation, when the percentage of lactic acid was 0'43 and the P^ was 5-0. It continued to be well marked for 102 hours, when it was found to be diminishing. During this period the acidity as determined by N/9 NaOH rose from 043 to 0-81, and the P^ changed from 5-0 to 4-0. After the 102nd hour the ropiness diminished, while the acid...ity remained practically un- changed. The quantity of milk available was insufficient to carry on the I LBCTK RCIO 100 090 trcvro a: 050 040 O30 020 0-10 ROPY MILK. ACIDITY %NaOH.
ROPINESS DISHPPEHRED 9b5 CONTROL 1ILK MURCH^O'-Zt ISIS b \l 18 24 30 56 42 48 54 60 66 TO ■»^ — HOURS- 78 «4- 90 9b 102 108 114 Fig. 4.
experiment beyond 138 hours, and it was therefore repeated with a much larger bulk of milk. In order to ensure sterility of such a volume the heating was necessarily prolonged with the result that a certain amount of charring took place, rendering the end point of the titrations with iV/9 NaOH inde- terminate, for which reason these readings are not included.
What to read after (The) Acidity of Ropy Milk?
You can find similar books in the "Read Also" column, or choose other free books by Freear, Kathleen to read onlineMoreLess
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