Alma record. (Alma, Mich.) 1878-1928, 1904-04-15
Only that which is Boiled is En-
tireIy Free from Germs OF
Some Nature.
PURE, IT IS TASTELESS,
ODORLESS, C0L0RLESs
Treatise on the Subject Prepared By
Prof. West. Chemist at Alma
College.


ical laboratory samples of water for an
alysis, accompanied by such questions as
these: "Is this water pure?" "Does II
contain disease producing germs?'
There is quite similarity in the two
questions and the general public are not
to be criticised for expecting both to be
answered by the chemist. However
true this may seem, the processes IN
volved in answering the questions are
widely different and only the first is
strictly chemical question. There Is
Just as much reason why a chemist
should not analyze water for bacteria as
there is why blacksmith should not fill
physicians prescription or drygoods
merchant repair watch. Chemical
laboratories, as "A rule, are not supplied
with the necessary material for growing
and testing for bacteria and, beside, the
gases Of the laboratory would be detrl-
mental to their growth.
Pure water (H2O, Aqua distillata)
from chemical standpoint, Is colorless,
odorless, and tasteless and would not be
priced for drinking purposes. 1t Is the
Impurities in water that give 1t Its
agreeable taste and sparkle. Some of
these impurities are calcium carbonate
(OaCO3) and carbon dioxide (OO2).
When water is boiled, the carbon diox-
ide is expelled and the calcium carbon
ate settles to the bottom of the dish, as
for example, on the bottom of the tea
kettle, being insoluble in water free
from carbon dioxide, and the water thus
boiled and freed from some Of its impur-
tiles is said TO taste flat. Certain impur-
tiles, such as sulphur, lithium, and brom-
inc are thoughts be beneficial in certain
diseases. Bad odors and tastes due 10
minerals can be detected by chemical
methods but sometimes the bad odors
and tastes are due TO certain plants
growing in the water, such as eel-grass,
water plantain and alge. These plants
will not cause trouble where the water
Ia obtained from wells but sometimes
cause alarm in the large cities where the
water is from open reservoirs. However,
the plants are not poisonous.
Generally speaking, by impure water,
is meant water containing substances
that will produce disease. The chemist
can detect all inorganic substances such
as iron, lime, etc., which are seldom
found in sufficient quantities TO be injur-
which ,Hdiodte but do not pTOUe, that the
water has been contaminated with ami
NAL or vegetable refuse that will cause
disease. Ii much organic matter is
found. the water should be boiled, as this
will remove some Of the lime and kill
all bacteria, should they be present.
Germs, more properly bacteria, are
plants and belong 70 that class in botany
known as alge but this class OF plants
is so large that they are treated under
separate subject known as bacteriology.
These minute plants are found every
where, In the air, water and soil and
can be seen only with very high power
microscope when they appear in differ
emit forms; spherical, rod-like and spiral
and are named respectively micrococci,
bacilli and spirilla. The bacteria caus-
ing typhoid fever belongs TO the second
class. Some bacteria parasitic attack
living tissues and others (saprophytic)
attack dead tissues. Some bacteria are
beneficial, others are not. The micro
coccus nitrifcians aids in preserving the
fertility Of the soil, the bacillus lacticus
makes the manufacture of cheese pos
sible, and the bacillus aceti produces
vinegar. Pear-blight Is caused by bac-
terra while the bacillus influenza causes
that common disease the grip" and the
bacillus typhosus, typhoid fever.
Water Is tested, for bacteria by placing
a few drops in a dish containing gela-
tine which is kept at the body tempera-
ture, 81 or 38 degrees o. In few days
the plant will begin 10 grow and there
will appear colored patches of various
sizes and shapes on the gelatine. These
are called colonies and each bacterium
-. l.. a
colonies will represent many different
bacteria and il the bacteria of typhoid
fever IL present this particular colony
will be bluish-white in color and have
irregular borders. IL this is the bacteria
that is wanted, portion Of the colony
will be removed TO another gelatine dish
This process. plating as it is called, is re-
peated several times for it is very diff
cult 10 get one specie of bacteria free
from all others and when this is accom-
plished the culture is known as pure
culture. When a pure culture is Sc
cured its growth and effect on the gela
tine is carefully studied as each colony
has its particular manner Of growth.
A small amount of this culture is now
taken and a guinea.p pig or white rat in
oculsted with it, and then the animal is
placed in warm, quiet place and the
effect of the incubation studied. All
changes in temperature, loss in appetite
and secretions are carefully noted and If
the animal dies the bacteria are looked
for in those parts of the animal that
would be affected by the disease in ques.
ton, IL typhoid fever, the spleen, liver
and intestines would be examined IL
the bacilli typhosus are found in these
parts, il the symptoms of the animal
are those OF typhoid fever, and If the
growth Of the plant in the gelatine was
the characteristic growth OF the bacteria
Of typhoid fever, il would be safe to
conclude that there were typhoid bao-
terra in the water examined.
It Is difficult to detect the germ OF ty-
phoid fever in water for, at least, four
reasons:
First, the lower animals do not have
this disease In their natural state and IL
In diffioult TO reprOduce the disease In