ventilation of cold storage rooms
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72 C . B . BAZZONI AND A. T. WALDIE. [J. F. I.
approximately I8 volts, so that an electron of this energy would ionize an atom as suggested by us above if atoms were provided by filament catalysis. On the other hand, in a molecular atmosphere N + would be formed. Smyth
finds the 24-volt ionization to be represented by N~--~N ++ + N as suggested by us and locates the third criticaI point at 28 volts in agreement with our observations.]
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HULBURT: Astrophys. Jour., 45, I59, I7. BOUCHER: Phys. Rev., 19, I89, 22.
4 BRANDT: Zeit. fur Phys., 8, 32, 2I. FoorE and MOHLER: Bull. Bur. Standards No. 400, I92O.
* FRANCK and HERTZ: Verh. d. D. Phys. Ges., 15, 373, I3. ~CoM~ro~¢: Phys. Roy., iI , I96, I8.
PARTZCH: Ann. d. Phys., 4o, 157, 13. 9 LOEB: Phys. Rev., 19, 25, 22.
10 KARRER: Phys. Rev., 13, 297, I9. n FOOTE and MOHLER: " Origin of Spectra," p. I9 I.
" Green S t r u c k " spoilage of meats , and especially of poultry, is a matter of economic importance and of scientific interest. PENNINGTON and SHERWOOD (Poultry Science, I922 , I , 1 1 4 - 1 2 4 ) have studied the causes of the greening of chickens. The typical green coloration is due to the action of bacteria which produce putre- factive changes in the intestine. Hydrogen sulphide is thereby generated, penetrates the thin body wall over the ribs, and acts upon the blood in the capillaries of the skin, converting its hemoglobin into green sulph-hemoglobin. Greening occurs less rapidly if the animal be starved for twenty-four hours prior to slaughter, and does not occur at all if it be cooled to 32° F. immediately af ter killing and then be kept at that temperature. Precooling to a temperature of 45 ° F. or less, followed by holding at approximately 55 ° F. for six or eight days greatly favors greening. The typical green color does not develop at room or higher temperatures; the chicken merely assumes a dull green, bloated appearance. J . S . H .
Vent i la t ion of Cold S to rage R o o m s . - - T h e "cold storage flavor," which may be noted in cold-stored shell eggs, is not due to any chemical change in the eggs themselves, but is probably absorbed by the eggs f rom the straw-board " flats " and " fillers " of the package. According to ),{ARY E. PENNINGTON (Ice and Refrig., I923, 64, 536-538), ai}ration of the cold storage room with fresh air deters the absorption of this flavor by the eggs, the temperature of storage being between 29 ° and 31° F. Moreover, if the air be properly humidified, only the usual shrinkage of the eggs occurs, the total loss in weight per month being approximately ~ per cent. A rapidly moving current of fresh air tends to check the growth of " whiskers " and other molds on the eggs. J . S . H .