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Show BRITAIN MAKES SCIENTIFIC STUDY OF STORED FOOD A scientific study of the .transport and storage of fish, meat, fruit and vegetables has recently been completed com-pleted by the British department of scientific and industrial research. In the study, designed to help British "shippers and improve Great Britain's food supply, home-grown foods received re-ceived consideration first, and then British empire and foreign produce. Research demonstrated that fish, stored In crushed ice aboard trawlers may be kept in good condition from 10 to 12 days, where formerly the storage period was limited to five or seven days. It has been shown that herring, if frozen rapidly in brine and stored at low temperatures, will preserve pre-serve their quality for as long as four months. Co-operating with Australian and New Zealand packers, the investigators investiga-tors found that beef could be preserved pre-served in a chilled state for sixty to seventy days in an atmosphere con taining 10 to 20 per cent of carbon dioxide. If ship's refrigerators can be made sufficiently gastight, this fact should enable Australia and New-Zealand New-Zealand to ship beef to England "ir chill." Bacon and other pork products, prod-ucts, it was also shown, coiild be stored successfully In atmospheres highly charged with carbon dioxide. Low temperatures alone will not preserve pre-serve bacon during a trip from Australia Aus-tralia or New Zealand. The storage of fruits in gas nnrl at low temperatures has not yet been thoroughly explored, but the study records that the principle of gas storage stor-age is now valid beyond dispute. Scientific Wonder Heat into sound is an amazing transformation accomplished by scientists. The warmth of u band held near the device makes it emit a low growd ; lighting a match a few feet away draws a snarl for an no-swer. no-swer. The invention can be adjusted adjust-ed so that it is sensitive to a burning burn-ing match 40 or 30 feet away. |