----------------------------------------------------------------- Place of storage. | Temperature. | Lapse of time before spoilage. | |------------------------------- | | Average. | Minimum. | Maximum. ------------------| |----------+----------+--------- | _° F._ | _Days._ | _Days._ | _Days._ Incubator | 95 | 5 | 2 | 8 Kitchen | 72 | 6 | 3 | 11 Laboratory | 67 | 8 | 4 | 22 Porch | 30-60 | 27 | 12 | 58 ----------------------------------------------------------------- KEPT AT 70° F. FOR ONE HUNDRED AND FIFTY DAYS BEFORE OPENING ON FEBRUARY 11. ----------------------------------------------------------------- Incubator | 95 | 4 | 2 | 6 Kitchen | 72 | 5 | 3 | 9 Porch | 30-60 | 23 | 18 | 73 ----------------------------------------------------------------- KEPT AT 70° F. FOR TWO HUNDRED AND SIXTY-FIVE DAYS BEFORE OPENING ON JUNE 6. ----------------------------------------------------------------- Incubator | 95 | 3.2 | 2 | 4 Kitchen | 82 | 4.4 | 2 | 6 Refrigerator | 46 | 13.66 | 9 | 19 ----------------------------------------------------------------- SPOILAGE OF UNOPENED KETCHUP. Another test was made to determine whether the ketchup would spoil when kept in a warm place, but not opened. Three bottles from each experimental batch were placed in the incubator November 7, 1907, and were kept there until December 23, 1907--forty-six days--and in that time there was no sign of spoilage. They were then opened and kept in the laboratory; the average number of days before spoilage occurred is indicated in the following table: _Average number of days before spoilage of ketchup after opening (kept 46 days at 95° before opening)._ --------------------------------------- Experiment No. | Days before spoilage. ---------------+----------------------- 1 | 2⅔ 2 | 4⅔ 3 | 3⅓ 4 | 5 5 | 5⅓ 6 | 4⅓ 7 | 4⅓ 8 | 4⅓ 9 | 3⅔ ---------------------------------------