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Article
November 26, 1904

BORIC ACID AS A FOOD PRESERVATIVE.

JAMA. 1904;XLIII(22):1632-1633. doi:10.1001/jama.1904.02500220042005

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Abstract

At the meeting of the New York Academy of Medicine, held November 17, Dr. H. W. Wiley, the chief of the Bureau of Chemistry of the United States Department of Agriculture, made a formal preliminary report with regard to the effect of boric acid and borax when used as preservatives in food. So much has been said in the newspapers pro and con on this subject that it is very interesting to have the definite results of the government investigation given by the investigator in charge. The report is a model of judicious and temperate weighing of the elements of a difficult problem, and the conclusions are not emphasized, but rather suggested. They are eminently calculated to do honor to those who have had the investigation in charge, and will doubtless prove definite landmarks in our knowledge of this extremely important subject.

According to the German investigators, borax and boric

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