The Richmond Virginian. (Richmond, Va.) 1910-1920, 1915-03-13
WILL PROFIT
|. BY DEPARTMENTS WORK
Bureau of Chemistry Evolving Process
of Putting Apples and Potatoes
In Powder.
WILL PREVENT BIG CROP LOSSES
Dr. Kart Aisberg, Chief Chemist of
Department of Agriculture. Inter-
ests Virginia Chemists With Ad-
dress ON Application OF Food Laws.

Work now being done by the Bureau
of Chemistry, United States Depart
ment of Agriculture. In evolving pro-
cesses for reducing apples and po-
tatoes, both large Virginia crops. to a
powdered form. will mean much to
the Virginia farmer in the future. or
the work in perfecting these processes.
DIR Karl Alsberg, chief chemist of the
department, spoke last night in his
address TO the Virginia Chemists Club.
which held it's monthly meeting in the
Medical College OF Virginia. DR.. Ais
berg came from Washington yester-
day and will return this morning.
The meeting of the Virginia Chem
lists Club last night was one OF the
most largely attended In months. and
the lecture of DR.. AIsberg commanded
the closest attention. " was interest,"
ing throughout to the scientific men,
chemists. doctors and students attend
ing, and though largely technical in
its com position, 1t interested and inn
pressed even the layman, who grasp
ed the value of the suggestions made
in the course of the discussion of the
subject Of some Practical Appllca-
tons of the Food and Drug Laws"
Consumer Is Protected.
DR. Alsberg. after his presentation
by President j. Bernard Robb, of the
club. showed how the department. ex-
ereises supervision, oves. the drugs and
food brought ihHp 'fhsS country; -eH-s
cludiag all Improper, foods, and sail
that the copsunyer is really tetter pro
tected against Improper foods from,
foreign countries than against inn
proper foods manufactured in this.
country. although every possible step
ia taken 30 prevent the adulteratioat
and misbranding OF American products.
He discussed the different kinds OF
impure foods showing the distinction
between those which are harmful. be-
cause they contain some injurious in
gredient, and those which are harm
less. though fraudulent chests con-
tanning low-grade materials, cheap
articles or water.
Amount of Water.
The address dealt extensively with
the question Of the amount of water
to be contained In foods and the i'm
portant part IL plays. The grains,
especially corn, he said. dcteriorated
very considerably when they contain
ooer sixteen per cent OF water. and
he showed that by drying out the
corn or other small grain so II will
contain less than fifteen per cent. IT
Is not likely to be mouldy. musty or
sour which conditions cause the
grain to be very injurious to the health
of both man and animal.
DR.. Alsberg explained that the de-
partment of agriculture is doing a
large amount of investigative work
to improve conditions in manufactur-
ing plants. showing how the products
can be manufactured to keep better
and to possess better quality at no
greater expense.
! Apples and Potatoes In Powder.
/ One OF the most interesting TENT ures
/ Of the address was perhaps that
dealing with the work of the bureau
| In providing a means for concen~
tratinR apple juice into powder.
He told that 1t Ia possible. by freez-
ing the juice OF the apple. crushing It
and centrifuging it. to secure a rich
syrup OF the apple which keeps we'll
and TO which water may be added to
! dilute ii to the proper volume, max
! ing juice of the same quality and SUD-
| stance as that pressed fresh from
/ the fruit. The further reduction of
this syrup to a powder is believed
/ possible.
| The removal Of the water from the
| substance of the apple reduces Its
! volume TO about one-quarter and
makes it's shipment cheaper and in
creases the radius in which the apple
| products may be marketed.
| DR.. Alsberg also explained that the
| department Ia doing q work of drying
and utilizing potatoes in economic
ways so that surplus crops will not
produce loss to the farmers growing
| them.