Air, water, and food from a sanitary standpoint . 10. Fig. 5-—Fitz Size. air: analytical methods. 47 Acting on the same principle is the Wolpert shaker shownin Fig. 50. This cylinder is easier to manipulate and resultsobtained with it by students are moreconsistent than those obtained with theFitz. TABLE A. Double Standard Test in 10,000. Cubic Centimetersof Air. in 10,000. 5° 15-6 70 I5-1 90 no •3 13° 7-5 15° 170 5-8 190 5-2 7-3 210 230 4-5 6-3 250 4-3 5-9 270 5-6 290 3-95 5-4 310 3-8 5-i 33° H
Air, water, and food from a sanitary standpoint . 10. Fig. 5-—Fitz Size. air: analytical methods. 47 Acting on the same principle is the Wolpert shaker shownin Fig. 50. This cylinder is easier to manipulate and resultsobtained with it by students are moreconsistent than those obtained with theFitz. TABLE A. Double Standard Test in 10,000. Cubic Centimetersof Air. in 10,000. 5° 15-6 70 I5-1 90 no •3 13° 7-5 15° 170 5-8 190 5-2 7-3 210 230 4-5 6-3 250 4-3 5-9 270 5-6 290 3-95 5-4 310 3-8 5-i 33° H 35° 4-7 31° 4-5 39o 410 45° 490 3-9 53o I The following notes and precautions feiV0- apply to both forms of the should be taken that the fingerused to close the end of the tube isperfectly clean, since on a warm day FlG 5a the free acid in the perspiration might easily vitiate theresults. Some may find the use of a rubber stopper prefer-able. If greater accuracy is desired, the shaker should be filled\rith the
Size: 2486px × 1005px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, booksubjectair, booksubjectfood
