SummaryThe nutritional quality of milk treated by 2 previously described processes for the removal of cationic fission products has been evaluated by the use of the baby monkey (Macaca irus).The first process involves acidification of the milk to pH 5·2–5·3 and, when the treated milk was tested on baby monkeys, it was found to be nutritionally unsatisfactory. This result confirmed those previously obtained with baby pigs, from which it was concluded that the process cannot be recommended for the treatment of milk intended for young babies.Two resin beds are used in the second process and no acidification is involved. Milk treated by this process was first tested on baby rats and pigs and then on baby monkeys. No change in the nutritional value of the milk was detected and it was concluded that this is the process which should be used if it should ever become necessary to remove fission products from milk intended for young babies.
A method is described for the rapid detection of coloring matters in foods. In this method, acid dyes from the substrate of foods (starch, pectins, sugars, and gelatin) are dissolved with ammonical alcohol, followed by acidification and adsorption of the dyes from solution onto polyamide powder. Protein-containing foods are treated with acetone to remove fat and water and to coagulate soluble protein. This yields a product which can be used as the filling in a newly designed chromatographic tube; the coloring matters can be eluted with ammoniacal alcohol and the protein remains on the column. Water-soluble forms of natural coloring matters such as chlorophyll, carmine, annatto, alkanna red, betanin, and grape juice red pigment can also be adsorbed on polyamide powder. Basic dyes are adsorbed on carboxymethyl cellulose. Since the coloring matters are eluted at room temperature, they are not expected to undergo irreversible changes during the procedure.
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