Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . how this moreclearly. Suppose that it cubic centimeters of the i/ionormal NaOH to neutralize 5 the bouillon. Dividing this byfive would give .3 required toneutralize I Multiplying by995 would give 298 requiredfor neutralizing a liter. Dividingby ten to reduce this to normalNaOH will give Therefore, normal NaOHis added to the bouillon, giving the neutralizing point. Afterthis, of no
Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . how this moreclearly. Suppose that it cubic centimeters of the i/ionormal NaOH to neutralize 5 the bouillon. Dividing this byfive would give .3 required toneutralize I Multiplying by995 would give 298 requiredfor neutralizing a liter. Dividingby ten to reduce this to normalNaOH will give Therefore, normal NaOHis added to the bouillon, giving the neutralizing point. Afterthis, of normal HCl added to the material will givean acidity, /. After obtaining the desired acidity, bring the bouillon toa brisk boil for 15 minutes, after which enough water must beadded to restore to the original weight. Heat once more toboiling and filter through filter paper into a sterile flask. Placeabout 10 in a few test tubes. Replace the cotton plug inboth the flask and test tubes; place the test tubes and the flaskin a steam sterilizer and steam for 20 minutes (Fig. 71). Putaside at a temperature of the room for 24 hours, then steam. FIG. 71—STEAM STERILIZER 270 PRACTICAL DAIRY BACTERIOLOGY again for 20 minutes. Set aside another 24 hours and steamagain. The bouillon is now sterile and can be kept indefinitely.
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu319, booksubjectdairying
