Appletons' Popular Science Monthly, June 1899: Volume LVVarious
Science
Appletons' Popular Science Monthly, June 1899: Volume LV
Various
Science -- Periodicals; Technology -- Periodicals
eighty-two parts nickel and eighteen aluminum has a pronounced
straw-yellow color, is as hard as tempered steel, and resists the blow
of a hammer. The fracture, close-grained, is that of steel or bell
metal. It is susceptible of a fine polish, is stable, and keeps its
color. Though interesting on account of their colors, these alloys,
except that of nickel, are not suitable for any use.
=The Chemistry of Sausages.=--The _Lancet_ is authority for the
following: "The composition of the sausage is not only complex, but it
is often obscure. It is supposed to be a compound of minced beef and
pork. Abroad, however, the sausage is compounded of a much wider range
of substances. These include brains, liver, and horseflesh.
Occasionally they do not contain meat at all, but only bread tinged
with red oxide of iron and mixed with a varying proportion of fat.
Horseflesh is rich in glycogen, and this fact enables its presence in
sausage meat to be detected with some amount of certainty. The test,
which depends on a color reaction, with iodine has recently been more
carefully studied and with more satisfactory results, so that the
presence of five per cent of horseflesh can be detected. At present
there is no legal provision for a standard in regard to the
composition of sausages, but clearly there ought to be. Limitations
should be laid down as to the amount of bread used, as to the actual
proportion of meat substances present, and as to the coloring matters
added to give an attractive appearance of fresh meat. Sausages are
extremely liable to undergo decomposition and become poisonous, owing
to the elaboration of toxic substances during the putrefactive
process. Bad or rancid fat is very liable to alter the character of a
sausage for the worse. Thus in some instances the use of rancid lard
has rendered the sausage after a time quite phosphorescent, an
appearance which indicates, of course, an undesirable change. The
smoked sausage is a much safer article of diet than the unsmoked,
since the curing process preserves the meat substance against
decomposition by reason of the empyreumatic bodies present in the wood
smoke which is used for this purpose."
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account