[29] See paper entitled, “The Employment of the Electrometric Method for the Estimation of the Acidity of Tan Liquors,” by H. J. S. Sand, Ph.D. D.Sc., and D. J. Law, B.Sc. F.I.C., J.S.C.I. 1911, p. 3; also Part II., by Wood, Sand and Law, J.S.C.I. 1911, p. 872.
[30] Eitner, Der Gerber, 566, p. 77, states that little or no neutralization of lime by acids or acid salts takes place in the bate.
[31] Ber. Deutsch. Botan. Ges. 1900, xviii. 32, J.S.C.I. 1900, 386.
[32] Centr. Bakt. Parasitenk, ii. Abt. viii., 393, etc., J.S.C.I. 1902, 1151.
[33] Fitz (Berichte, 1876–1884, see Herfeldt, J.S.C.I. May 31, 1895), has shown that lactates in dung are decomposed by bacteria, the chief product being propionic acid.
[34] Rettger, Amer. Jour. of Physiol., viii. p. 284; Koch’s Jahresbericht, 1903, p. 112.
[35] Deliming with acids when carefully done takes out more lime than the puer, without in any way injuring the skin, but when tanned with sumac the bellies and axilla are harsh, and of a browner colour than in a puered skin. Analysis showed no more lime in the brown portions than in the centre of the skin, where the colour was quite bright and satisfactory.
[36] Vide Procter, L.I.L.B., 1908, p. 64.
[37] In a blank experiment to determine this, 0·0476 grm. N per litre was found to be brought into solution from the puer.
[38] Stiasny, On Old Limes. Collegium 1910, p. 181.