Journal of bacteriology . e method of titration. If chart 5, showing the total rises in acidity of the series B30 C,B 60 C, B 120 C and the series Ba 30 C, B2 60 C, B2 120 C, wereapplied successively to the corresponding curves of the uncor-rected series in charts 1 and 2, so that the point of origin in eachset were the same, it would be seen that in every instance the 7HART ,5 /, ?7^ / ./ y ^ ?^ r56W # ?r/ *^ «> -^c* i^ 560C» /.f ?^;- H=^* total rise of acidity of the corrected curve equals or exceeds thatof the uncorrected portion. From this it is plainly evident that, in spite of success
Journal of bacteriology . e method of titration. If chart 5, showing the total rises in acidity of the series B30 C,B 60 C, B 120 C and the series Ba 30 C, B2 60 C, B2 120 C, wereapplied successively to the corresponding curves of the uncor-rected series in charts 1 and 2, so that the point of origin in eachset were the same, it would be seen that in every instance the 7HART ,5 /, ?7^ / ./ y ^ ?^ r56W # ?r/ *^ «> -^c* i^ 560C» /.f ?^;- H=^* total rise of acidity of the corrected curve equals or exceeds thatof the uncorrected portion. From this it is plainly evident that, in spite of successivecorrections of acidity with normal sodium hydroxid, hydrolysisnot only continues on the application of heat but there is pro-duced in meat infusion media approximately as much acidityas would be developed were no correction made. Chart 6 shows the actual acidity of the different correctedportions after the successive adjustments and periods of heat-ing. As can be seen, those portions adjusted according to the. «0 1— ^^™ ^^^^^^^p 1 ^^^^^^ r
Size: 1396px × 1790px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookpublisherbaltimorewilliamsw
