A suggested test for distinguishing between meat extract and yeast extract

✍ Scribed by Blench, Ronald 0.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1935
• Weight: 127 KB
• Volume: 54
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000540704

✦ Synopsis

Since slight iilteriitions in nppcnriincc nrc not nlwiiys cnsily cliniinntcd, onc find point slioiilil I)c niiitlc. Altc~iitions in i i l ) p e i i ~t ~i ~~ due to ncw nietliotls niny sometimes siniiilittc clinrnctcrist ics which imply stiilencss wlicn referred to the norniiil stiincl:irds for iced fish. Vor csnniplc, conversion of lii~nioglol)in into ~iietliic~iioglol~i~i occurs very sloivly in ice, itncl is, tliercfore, iissociiitctl wit11 :I fairly ntlv:inc*ctl stiigc of tleterioriition. Contiict wit11 c:irbon tliosiclc or with the siilt picked 111) in I)rinr-frcezing :iccrlrriitc~s this rriiction, tlioiigli in both t w c s tlie period of frcslint.ss is incrciisetl. 'I'lic noriiiiil stiiiitliir~l is tliiis no longer nppliciilh. Agiiin, * * rcd iilong tlic