A practical guide to meat inspection . ter submitted to the process of the numerous experiments from which the above con-clusions were arrived at, the pieces of tubercular lung werekept at a temperature from one degree to eight degrees belowzero, in such a fashion that the matters remained frozen some-times for more than a week. Yet virulence was maintainedfor 76 and 120 days. At the International Congress on Tuberculosis, held at Paris,last year, the following statements were made on this subject:— MM. Chantemesse and Vidal— That bacilli and spores re-tained vitality in Seine w
A practical guide to meat inspection . ter submitted to the process of the numerous experiments from which the above con-clusions were arrived at, the pieces of tubercular lung werekept at a temperature from one degree to eight degrees belowzero, in such a fashion that the matters remained frozen some-times for more than a week. Yet virulence was maintainedfor 76 and 120 days. At the International Congress on Tuberculosis, held at Paris,last year, the following statements were made on this subject:— MM. Chantemesse and Vidal— That bacilli and spores re-tained vitality in Seine water (sterilised) for 50 days, at atemperature of 8 to 12° C, and for 70 days if kept in perfectrepose. M. Galtier—That tubercle fragments placed in runningwater, retained vitality for 15 days, at a temperature of6° to 15° C. M. Cadeac^- That bacilli and spores retained vitality forsix or seven weeks in running water, and for 120 days in waterin a state of repose. The methods by which badlli or their spores are most likely to. Fi«.. ^ti - Gland (Bronchial) of Cow, laid i>p*>i] U s\\ii\K the deposition of caseous and calcai-eousTuberoie in its interior ~ mainly at its hihme—withdetached smaller
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Keywords: ., bookcentury1800, bookdecade1890, bookpublisheredinb, bookyear1890
