. Journal of agricultural research . , a considerable period wasrequired to bring its temperature near that of the oven. In nearly allthe experiments shown in Table II the meat was in the oven about 2hours before the first reading of the thermometer, given in the table asthe minimum temperature, was made. Between the first and the finalreading there was a slight fluctuation of the temperature but nearlyalways between the limits recorded in the table. At the end of each experiment a portion of the meat was artificiallvdigested in the usual way and the condition of the larvae noted. As acontrol
. Journal of agricultural research . , a considerable period wasrequired to bring its temperature near that of the oven. In nearly allthe experiments shown in Table II the meat was in the oven about 2hours before the first reading of the thermometer, given in the table asthe minimum temperature, was made. Between the first and the finalreading there was a slight fluctuation of the temperature but nearlyalways between the limits recorded in the table. At the end of each experiment a portion of the meat was artificiallvdigested in the usual way and the condition of the larvae noted. As acontrol on the microscopic findings in each experiment two rats werefed portions of the meat, being given an average of about 10 gm. they died earlier the test animals were killed about a month afterfeeding. The following table gives the record of i o experiments: Aug. 15. 1919 Effects of Heat on Trichince 219 II.—Effects of continued action of temperatures below thermal death point < encysted trichince Appearance of larvae after artificial digestion. Ap]>arently dead Profoundly disorganized Showing evidence of having been partially digested : Uncoiled; evidently dead Apparently dead Probably dead Uncoiled and pale ....do ....do Results of feedingexperiments. Coiled Negativ From a practical standpoint the results of the experiments on theeffects of continuous heating at temperatures below the thermal deathpoint of trichinae are of comparatively^ little importance so far as con-cerns the destruction of the vitality of trichinae in fresh pork by , as compared to cooking at a higher temperature for a shorttime, there would be no advantage in subjecting meat to a lower tem-perature, which would require a very great lengthening of the period ofheating. If for no other reason, the probable spoiling of the meat wouldpreclude the use of such a method of destroying the vitality of theparasites. In connection
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagricul, bookyear1913
