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Following in the footsteps of pharmacy and food processing the textile industry makes recourse to enzymes on an increasing scale. Biotechnology makes the textile processes more ecological. In the 1990's, attempts were made in Poland to lessen the undesirable effect of carbonization by using enzymes to remove vegetable impurities from wool. Pre-treatment of wool with an enzyme bath in the carbonizing process helped reduce the concentration of sulphuric acid from 6% to 1.5%. The developed technology of cleaning wool from vegetable impurities is conventionally described as the 'BIOCARBO of Wool'.

This paper presents the results of laboratory and technological trails of using enzymatic treatments for remove vegetable impurities from wool. Enzymes, which are complex proteins, are specifically active only in relation to certain substances. This is an advantage as far as grease wool is concerned, since wool and its vegetable impurities have different chemical structures. In addition, the properties of uncleaned wool and of wool cleaned by the biological method are discussed.

The following article is substantially the same as a lecture given to The Institute of Petroleum at Leeds on 9th April, 1959, and is reproduced here by their kind permission.

This paper aims to investigate the contents of heavy metals Cd, Cr, Ni, Cu, Pb and Zn in the soil of vegetable production bases in the Yongnian County of Hebei Province by random sampling.

The environmental quality conditions of these heavy metals were evaluated by both the single quality index and comprehensive quality index methods.

It was concluded that the average heavy metal contents in the soil of protected vegetable fields in the Yongnian County are all under the limit values prescribed by the environmental quality evaluation standard for farmland of greenhouse vegetables production (2007), so the soil’s environmental quality is classified as first class regarding cleanliness. It is fit for the plantation of non-polluted vegetables. It is shown that there is a cumulative trend of heavy metal contents in the soil with age after analysis of a correlation coefficient between heavy metal contents and age in Yongnian’s protected fields and excessive application of fertilizers or organic fertilizers, which is the main factor leading to an increase in heavy metal contents in the soil.

It is suggested that the amount of fertilizer should be properly reduced to prevent the soil’s environmental deterioration, the vegetable planting structure should be improved and the vegetables grown in areas with weaker accumulation of heavy metals should be cultivated.

In a communication to the Evening Standard, SIR JAMES CANTLIE observes that the new wave of influenza coincides with the break in the weather, and is of considerable virulence. The utmost personal precautions are necessary. The disease attacks the low‐toned and the worried people most quickly.

The South African wool industry is integral to the country's agricultural sector, particularly sheep farming and wool production. Small-scale farmers play a vital role in this industry and contribute to employment and food security in rural communities. However, these farmers face numerous challenges, including a lack of funding, poor farming practices and difficulty selling their wool at fair prices. This study aims to address these challenges, the University of Free State launched a wool value chain project for small-scale farmers.

In this project, one of the studies conducted assessed the effectiveness of different detergents suitable for traditional wool scouring methods for small-scale farmers who lack access to sophisticated machinery. The investigation was conducted by scouring 160 wool samples using three different detergents and filtered water as a control. The wool samples were then evaluated for their cleanliness, brightness and fibre properties through a combination of scanning electron microscopy, spectrophotometry and statistical analysis at different scouring times (3, 10, 15 and 20 min, respectively).

The results showed that the combination of scouring time and the type of scouring solution used could significantly impact wool quality. It was found that using a combination of standard detergent or Woolwash as a scouring solution with a scouring time of 10–15 min resulted in the best outcome in terms of fibre property, wool colour and scouring loss.

This study demonstrated that traditional wool scouring methods could be an option for small-scale farmers and anyone who want to learn how to scour wool without expensive machinery to make wool products.

Other concentrated milk products are evaporated or condensed milks. These do serve as direct substitutes for the original, simply by the restoration of the original amount of water content. Large shipments of these products are going forward regularly from Canada and the United States to Great Britain. The next logical step in the process is the complete dehydration into powdered form. This has been an expanding industry in recent years. Milk in powdered form occupies only about one‐quarter of the space taken by evaporated milk and approximately one‐eleventh of the volume of the original fluid milk. Experiments are now under way in Canada to make further economies. Dried milk is usually packed in tins or small containers, in loose powder form. Half a ton of milk was recently sent from Ontario to Great Britain in the form of solid blocks, packed in large cartons. If these experiments are successful further important economies in shipping space will result. The drying of eggs has until last year only been incidentally carried on in this continent, and industries using dried eggs have depended upon China for their supply. The cutting off of this source and spectacular demand for military use and overseas shipment have resulted in a tremendous increase in output. In 1939 the United States egg‐drying industry prepared only 10 million pounds of dried egg products. By 1941 this had been increased to 45 million pounds, and it has been estimated that output in 1942 will reach 150 million pounds. Some fear has been expressed that the present expansion in the industry will have severe repercussions, when conditions of normal supply and demand are restored after the war. It should be noted, however, that production of this year's quota will involve operation of the plants twenty‐four hours a day throughout the year and that the industry can go back to a peacetime operation with an eight‐hour day and a four‐month season. On this basis output would be only 17 million pounds per annum, or slightly larger than pre‐war consumption in the United States. Egg drying in Canada has also begun to expand. During 1941 we delivered 15 million dozen eggs to Great Britain. These eggs were shipped in the shell, and owing to shipping delays their condition upon arrival was not always satisfactory. Egg deliveries to Great Britain in 1942 are expected to reach 45 million dozen eggs, and since February 7th all of these have been shipped in the dried form. Although the drying capacity in Canada has been sharply increased it is not yet capable of handling all the eggs available at the period of peak production and the surplus eggs are being packed for future processing. While there has been a substantial growth in the processing of milk and eggs by dehydration, the industry which has received the greatest publicity and aroused most public interest is the dehydration of vegetables. During the World War of 1914–18 a substantial quantity of dehydrated vegetables was prepared and shipped to Europe, primarily for the use of United States armed forces. These were not popular; in general they tasted like anything but vegetables, and the kindest description of their flavour was that it resembled hay. The industry died away at the end of the war almost as rapidly as it had risen. The last few years, however, have seen a revival of interest and of operation in the dehydrated vegetable industry. This revival has, curiously enough, been based upon discoveries made in research for a rival, the quick‐frozen food industry. In the earlier days of the latter industry the same problem of hay‐like flavour arose. Research indicated that this was due to activity of enzymes—those curious biological catalysts present in all living matter without which the chemical changes necessary for its existence could not take place. It was discovered by pioneers in the frozen food industry that a pre‐heating or “blanching” process immediately prior to freezing prevented activity of the enzymes during the period when the food remained frozen. As a result of the lack of chemical change the flavour remained unaffected. It is thus against the background of this research rather than as a result of immediate war demands that the dehydrated vegetable industry has so far had its development. For a number of years the industry in the United States has been slowly growing, and a survey conducted last year by the United States Department of Commerce indicated that fifteen commercial plants produced slightly less than 5 million pounds of dehydrated vegetables in 1940. Nearly two‐thirds of the output was in the form of powders to be used for seasoning, including such highly flavoured vegetables as onions, celery and red peppers. The remainder of the output was either in the form of mixed vegetables which, combined with animal protein and flavourings, make up the now familiar packaged soups. There has also been, however, a relatively substantial volume of production for dehydration and use in the form of the original vegetable. One company in fact has specialised in the production of potato shreds which permit the preparation of mashed potatoes in five minutes. The greater part of the output was purchased by hotels, restaurants and other large organisations where convenience in use was a major factor. The direct sale to individual consumers was only in the preliminary stages. The increased demand for food products in the United States, both for the armed forces and for shipment abroad under “lease‐lend,” has aroused an intense interest in the industry. The United States Department of Agriculture announced at the beginning of June a programme of technical assistance and priorities on materials for food processors desirous of converting their plants. Compared with the fifteen plants producing 5,000,000 pounds in 1940, there are now reported to be 113 companies operating dehydration plants, with an aggregate annual production of 125,000,000 pounds. Potential demand may be measured by the fact that if dehydrated potatoes were served to the men in the United States army only once a week it would require 7 million pounds of finished product per annum of this vegetable alone. The types of dehydrated vegetables most in demand are potatoes, onions, cabbages, carrots, beets and tomatoes. The important factor in all these products is quality. Dehydration is not a process for getting rid of second‐grade products. One successful operator has found that green peas for dehydration should be of approximately the same quality as those used for quick‐freezing, and must be better than the average quality of peas canned. If the product is to be restored to anything like palatable flavour and texture the flavour must be there to begin with. During recent months the Canadian Government has been actively encouraging experimental work in the dehydration of vegetables.

The long controversy that has waxed furiously around the implementation of the EEC Directives on the inspection of poultry meat and hygiene standards to be observed in poultry slaughterhouses, cutting‐up premises, &c, appears to be resolved at last. (The Prayer lodged against the Regulations when they were formally laid before Parliament just before the summer recess, which meant they would have to be debated when the House reassembled, could have resulted in some delay to the early operative dates, but little chance of the main proposals being changed.) The controversy began as soon as the EEC draft directive was published and has continued from the Directive of 1971 with 1975 amendments. There has been long and painstaking study of problems by the Ministry with all interested parties; enforcement was not the least of these. The expansion and growth of the poultry meat industry in the past decade has been tremendous and the constitution of what is virtually a new service, within the framework of general food inspection, was inevitable. None will question the need for efficient inspection or improved and higher standards of hygiene, but the extent of the organization in the first and the enormous cost of structural and other alterations to premises in the second, were seen as formidable tasks, and costly. The execution and enforcement of the new Regulations is assigned to local authorities (District, Metropolitan and London Borough Councils), who are empowered to make charges for inspection, licences, etc., to recoup the full costs of administration. The Government had previously promised that the cost of this new service, which when fully operative, will be significant, would not fall upon the already over‐burdened economies of local authorities. The figure of a penny per bird is given; in those areas with very large poultry processing plants, with annual outputs counted in millions of birds, this levy should adequately cover costs of enforcing the Regulations, but there are many areas with only one of a few small concerns with annual killings of perhaps no more than 200,000 birds—this much we know from perusing annual health reports received at the offices of this Journal—and the returns from charges will certainly be inadequate to cover the cost of extra staff. The Regulations require the appointment of “official veterinary surgeons” and “poultry meat inspectors”, both new to local government.

Criminal proceedings can only follow the commission of an offence, made so by statute. If an act is not unlawful, it matters little with what motives a person commits it or the consequences; he is outside the law, i.e. criminal law; civil law might have a remedy, but criminal law does not. Even when a criminal offence is committed, it may contain ingredients without which, what would otherwise be a punishable act, becomes guiltless. Most qualifications to guilt are of longstanding, used by parliamentary draftsmen in a wide range of statutes and have acquired reasonably precise judicial meaning. Most relate to intention—wilfully, intentionally, knowingly—and in a few, judicial extension of the popular meaning and usage of the term has occurred to prevent an innocent stance being simulated by a guilty party. “Knowledge” is such an example. The term has been deliberately widened to cover persons who “shut their eyes” to an offence; where a person deliberately refrains from making enquiries, the results of which he would not care to know, this amounts to having such knowledge— constructive knowledge.

Adulteration is the wilful addition to an article of any substance or substances the presence of which is not acknowledged in the description under which the article is sold, or the abstraction from an article of an essential constituent without disclosing that it is impoverished. Some common synonyms are: corruption, defilement, debasement, vitiation and sophistication, all of which indicate the sinister nature of the act. Articles are adulterated to increase their weight or bulk, and to improve or change their appearance or flavour in imitation of an article of higher grade or different kind. In the limiting case it can be regarded as covering the complete substitution of one article for another. Wilful addition implies addition which could have been avoided and hence covers contamination brought about by lack of care. The term is used mainly in connexion with foods and drugs, but in practice extends to almost all manufactured products and is an almost inseparable accompaniment of trade competition. It will be observed that there are two requirements for adulteration, viz. an action and an intention. The mere act of mixing one thing with another does not, in itself, warrant the term adulteration. It must be coupled with an intention to deceive by passing off the mixed article as if it were unmixed. The intention is usually not apparent until some circumstance warrants the inference, such as the sale or exposure for sale of the article. The inclusion of such concepts as wilfulness and intention, which are much more difficult to prove than facts, introduces difficulties and prevents in practice the employment of a simple definition without provisions being made to protect the honest man from injustice. Accidental contamination or impurities unavoidably present, if not due to neglect or lack of reasonable care, are not normally regarded as adulteration unless the impurity is dangerous to health. In this country the only law which deals directly with adulteration is the Food and Drugs Act. The present Act, that of 1938, prohibits :—

I felt myself the recipient of a great honour when asked to read a paper on this subject before your Society. One difficulty, however, at once confronted me, and that was that what your society might regard as an act of sophistication of food, I might believe to be only a perfectly legitimate manufacturing improvement. I had no wish to masquerade before you as a wolf in sheep's clothing, and therefore stated my position to your secretary. As a result of some correspondence, I think that he, as your representative, and I, both felt that granted such differences of opinion, they themselves constituted one of the strongest arguments in favour of the formation of a Court of Reference. There are, no doubt, many processes which are considered by their inventors and users as of advantage in the manufacture of food, whereas others regard them with the greatest distrust and aversion. In most cases I believe the members of both these classes to be high‐minded and honourable men. That being so, it is submitted that the best method of arriving at the real facts is the establishment of an impartial, broad‐minded, and capable Court of Reference, to which such matters should be submitted for examination and decision.