Report of the Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food : together with minutes of evidence, appendices and index.

Great Britain. Committee on Food Preservatives.

Date:: 1901

Credit: Report of the Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food : together with minutes of evidence, appendices and index. Source: Wellcome Collection.

495/548 page 451

$Experiments—continued. Kittens - = : = . Boracic Acid 2 a - Formaldehyde — - : A Preservatised Milk = - E Laboratory - ~ - . Salicylic Acid 3 u Factories - = ‘ f y Fish, Preservatised - - : Flavour - - - : y Fluorides in Food 4 : z Fly-blow in Bacon : a A Food : Assimilation - Z = . Boracic Acid - : i 2 Classification - : 2 z Decomposition - - = Infants’ and Invalids’ | - “ Fresh - = “ E é Preservatised : Declaration : 4 2 Preservatives : Necessity - - E Foods, Fresh - = : 4 : Formaldehyde : Contra-indicated - i Z Use in food - = A i z Milk - 2 - Formalin — - ! : : Analysis - 3 a é Cooking - 2 3 . a Dairy Products — - a , Keeping Power - ; & Proceedings ~ 4 3 Declaration : : Germicidal Action ‘ i Physiological Effects : General Z C . : Affirmative - 4 z c Dh cea > 5 3 : Fruits : Bottled - . 2 : Use of Preearvatives es 2 e Game : Boracie Acid - 2 . b Germicidal Power - s 3 é Glacialine - zs 2 & - Meat _ r e ’ Ham : Cure 2 i 2 4 Pickling - : : 5 4 Sale = z i 3 Smoked - = J f Boracised Preservatives - L 4 L Proceedings - - : : Idiosynerasy- - - -. - Infants and Invalids - - . Ipecacuanha Wine 2 : Jams - - - - ¥ Benzoate of aida = £ z Benzoic Acid - : u < Salicylic Acid . : A Sugar - E Use of Promirvatives e 2 1 ! 1 1 Keeping Power - i z Lard - . : 2 a Manufactures - - e “4 Margarine - - - - Keeping Quality - - - Sold as Butter — - - - Use of Preservatives = - 3 Meat Extracts . = > Aas Reference Number Headings and Sub-Headings. in Index. Meat Food : 31k Use of Preservatives -- — - 311 31m Meat, Fresh - —-- yi J . 31n Meats, Tinned and Potted = - “ ay Medicinal Use - - : : WY Malki;, = Es : z 3 ae Adulteration - = z ‘ 2 8h, 33 Bacterial Action - - — - 24 Cleanliness = - i 4 2 35 Cold Storaggne hare 3h 01 = ‘ie Condensed fu ee. | 0148 (22 362 ee Use of Preservatives onsumption - - : f 37a Gooling: ilar pills fet) y 8}, 68b 11 Decomposition : ay 37b Delivery ‘ : BS ne 26 Formalin ; 4 = t 4Aa, Fresh ~ - - = = Bae Hospital’ to2) Maree: eeeDina Power | - : 5 25g rsh Meighan. eearaied : ‘ 1 Qs 56e our = z £ “ 2 38 Stale —- = 2 k : ; Standard 2) at dane» Storage - = : £ 5 18b Supply - : “ y a 68¢ 1 Transit - s i . Ge¢4 Boracised - es 4 . 68¢ 3 Wamixtire bis) ngs See 2b Mppheation y= —\s.e = ee 19b Declaration — - : : - 68¢ 4, ¢ 5 Decomposition -. =~ '- 47] Diarrhoea : gt ot es 70f Keeping Power _ ; : 25d Percentage - “ : 40c Physiological Effects : ; 3 General - 9? ‘ », Affirmative 65p nocsedings! |) <= Wiy-\ga- 65q Quality - . B ate 65r Quantity bgt aa ee Sourness = 3 2 5 39 Use . ‘ : i . 68m Creamery - i : i if Formaldehysed - : : 8k Pasteurised - ; 3 . a Preservatised : 41 Mdmixtora ese Oe eS 4la -Cleanliness — - : : : Complaints - - . 42a, Dangerous - . 2 ‘ 49b Declaration - . : . 49¢ Decomposition - - = 49d Diarrhea - , : d Infants and Invalids - “ 90,/9e 680 Keeping Power - p 70e Necessity x - : 4 43 Objectionable - i . Proceedings - “ e 2 44 Quantity, found -. - an ese used - - : se a : : “ 46 oe 46a, Moisture - : - A ‘ 46b Necessity for Preservatives - - a Nitrate of Potash - - - = 68p Orders as to Dairies, Cowsheds, d&c. 47 Osmic Acid - - = - 2 48 Pasteurisation - e - Peas = * = f : fa “4 Consumption - - - ~ 50 Deterioration - - - - 47m Digestion. - - = - 50a Preservation - - - - 81, 68q Tincolaured wishes =i!6y sone 51 Penetrative Power - : - 451 Reference N umber in Index. 8m, 9f 34te, 68r 38¢ 54a, 68s 3 54b 16b, 16c 17e 54¢ 68s 5 54d 17£ 26d, f, ¢ 54e 68¢ 5 38d |. .54f | ee 42D 69g 54g 54h 26¢ 54] | 6b 54k 54] 93f 68a 6 68a 7 _ 68a 8 25¢ 26e 27d 470 64b 65g 65) 70¢ 75k 76f 26g | 68b 12 23¢ | 68¢ 2 13n 68s 2 16¢ 68s 4 68s 7 25h 26f 97e 44b 47p 56t 68s 8 70} 76) 76k 68s 1 5D 56 Wi 58 59 60 61 6la 1b 61¢ 61d 6le 62$