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December 1, 1888


JAMA. 1888;XI(22):776. doi:10.1001/jama.1888.02400730020002

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Effect of Lanolin on Micro-Organisms.  — The results of Gottstein's experiments on this subject are thus given in the Deutsche Med. Zeitung, Berlin: 1. The bacteria which effect a spontaneous decomposition of glycerine fats belong presumably to the class of anaërobes; a number of aerobe germs (even the putrefactive) perish on a medium containing fat. But the term of continuance of this retrogressive metamorphosis is decided by the proportion of fat to the other ingredients of the nutritive medium. 2. Free fat contains anaerobes for some days after it is exposed; but lanolin has under similar circumstances neither aërobe nor anaerobe germs. 3. Glycerine fats may be so impregnated with bacteria that the latter can pass through the fat to the lower-lying infectible substances, while lanolin cannot be permeated by bacteria. It acts, therefore, as a preventive of decomposition when laid over infectible substances.—British Medical Journal, Nov. 10, 1888.

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