Quotation from: General Science

Written by: Bertha M. Clark


234. Chemicals as Food Preservatives. The spoiling of meats and
soups, and the souring of milk and preserves, are due to germs which,
like those producing disease, can be destroyed by heat and by
chemicals.


Milk heated to the boiling point does not sour readily, and successful
canning consists in cooking fruits and vegetables until all the germs
are killed, and then sealing the cans so that germs from outside
cannot find entrance and undo the work of the canner.

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