Hostname: page-component-848d4c4894-x24gv Total loading time: 0 Render date: 2024-05-12T02:35:21.100Z Has data issue: false hasContentIssue false
  • English
  • Français

241. Kay and Graham's phosphatase test: (a) Modifications in technique (b) Effect of bacterial growth

Published online by Cambridge University Press:  01 June 2009

F. K. Neave
F. K. Neave
Affiliation:
National Institute for Research in Dairying, University of Reading
Get access Rights & Permissions [Opens in a new window]

Extract

1. By the use of sodium hexametaphosphate it is possible to eliminate the final filtration in the phosphatase test, and thus appreciably to shorten the time required for the test.

2. It is necessary to avoid direct sunlight during that part of the test in which Folin's reagent is in use. Other minor precautions are mentioned in the paper.

3. The pH. of the milk samples tested was found to vary naturally before pasteurization from pH 6·5 to 6·9 without affecting the validity of the test.

4. The test is also unaffected by the presence in milk of bacteria which produce reducing substances or which hydrolyse the substrate (sodium phenyl phosphate) unless the organisms are present in very large numbers.

Type
Original Articles
Information
Journal of Dairy Research , Volume 10 , Issue 3 , September 1939 , pp. 475 - 484
Copyright
Copyright © Proprietors of Journal of Dairy Research 1939

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Kay, & Graham, (1935). J. Dairy Res. 6, 191.CrossRefGoogle Scholar
(2) Smith, (1938). Canad. publ. Hlth J. 29, 288.Google Scholar
(3) Trembath, & Newman, (1938). J. Dep. Agric. Viet. 36, 88.Google Scholar
(4) Storrs, & Burgwald, (1937). J. Dairy Sci. 20, 473.Google Scholar
(5) Edwards, & Nanji, (1937). Analyst, 62, 121.Google Scholar
(6) Anderson, Herschdörfer, & Neave, (1937). Analyst, 62, 86.CrossRefGoogle Scholar
(7) Tracy, & Hahn, (1937). Proc. int. Ass. Milk Dlrs, Lab. Sect., 30, 57.Google Scholar
(8) Memo. 139/Foods. Ministry of Health (01. 1937).CrossRefGoogle Scholar
(9) Heard, & Wynne, (1933). Biochem. J. 27, 1655.CrossRefGoogle Scholar
(10) Pett, & Wynne, (1933). Biochem. J. 27, 1660.CrossRefGoogle Scholar
(11) Pett, &Wynne, (1938). Biochem. J. 32, 563.CrossRefGoogle Scholar
(12) Mattick, & Hiscox, (1939). Med. Offr, 61, 177.Google Scholar
(13) Jacobsen, (1936). Z. Unters. Lebensmitt., 71, 515.CrossRefGoogle Scholar
(14) Burgwald, & Gilbertson, (1938). J. Milk Tech., 1, No. 7, 11.CrossRefGoogle Scholar