. Public health laboratory work, including methods employed in bacteriological research, with special reference to the examination of air, water and food contributed . ddition of liquor potassae to the flour, a distinct herring-like odour is appreciable—due topropylamine coming away. (c) The flour is made thoroughly moist with ether, a few drops of dilute sulphuric acid are added,and the whole is then well agitated; on the ad-dition of a few drops of a saturated solution CORN WHEAT FLOUR. 30g of sodium bicarbonate a violet colour appears (Hoffman).2. Uvedo segehim, smut, especially affects bar
. Public health laboratory work, including methods employed in bacteriological research, with special reference to the examination of air, water and food contributed . ddition of liquor potassae to the flour, a distinct herring-like odour is appreciable—due topropylamine coming away. (c) The flour is made thoroughly moist with ether, a few drops of dilute sulphuric acid are added,and the whole is then well agitated; on the ad-dition of a few drops of a saturated solution CORN WHEAT FLOUR. 30g of sodium bicarbonate a violet colour appears (Hoffman).2. Uvedo segehim, smut, especially affects barley,rye, and oats. The fine dark dust, which sometimesgives the ear of wheat the appearance of having beenplaced up the chimney, is inodorous, and has suggestedthe popular name dust brand to the made with flour thus affected is bluish. ^oo oo 0° OO O O O CD o o o ^° »Q ^ <^ Fig. 58.—Smut spores (Uredo segetum) X about 200. 3. Uredo fcetida, bunt, affects the interior of theseeds of wheat, which it replaces by spores furnishinga fine dust, and hence the condition is sometimes calledpepper brand. The dust when rubbed between the. Fig. 59.—Bunt (Uredo foetida). (X 350). fingers has a slippery and greasy feel, and gives off apeculiar fcetid smell. No ill effect has been ascribed tothe consumption of flour affected with either Uredofoetida or Uredo segetum. The microscopic appear-ance of bunt is shown in figure 59. 4. Puccinia graminis is also known as rust. Thesporangia—as shown in figure 60—consists of darkrounded masses, which either show a double linear 3IO LABORATORY WORK. contour or one presenting numerous small wheat ear and stalk are, when attacked by thisfungus, more or less covered by a fine deposit, whichhas been most aptly designated rust. Vibriones appear in flour which is undergoing fermen-tative changes.
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