A simple and sufficiently sensitive test for the presumptive detection of antibiotics in foods has been developed, based on the principle that the food under investigation is mixed with double‐strength agar containing triphenyltetrazolium chloride as an indicator of bacterial growth. The agar dispersion so obtained is streak‐inoculated with suitable test strains and incubated, using as a blank a mixture of agar and an identical food sample known to be free from added antibiotics.
For the presumptive detection of antibiotics Staphylococcus aureus and Streptococcus cremoris are used as test organisms. For use in the confirmative and completed tests the usual selection of test bacteria and strains, which have been rendered resistant to a certain antibiotic, may be used.
Il s'est trouvé impossible de préparer le benzal‐1‐thréose par oxydation de la monobenzal‐d‐sorbite avec le tétra‐acétate de plomb. Par ce procédé on peut bien obtenir le benzal‐1‐xylose. Par réduction, cette substance donne un dérivé de la xylite, produit qui ne réagit pas avec le tétra‐acétate de plomb.
Se basant sur ces expériences, on a établi de nouvelles formules pour la monobenzal‐d‐sorbite et le monobenzal‐1‐xylose. Les formules répondent aux propriétés décrites dans la littérature.
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