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of much investigation in recent times both in this country and in the United States
and it appears that about 1 part per million is the optimum quantity.
Problems and work on industrial hygiene and safety ranged over a wide field and
included (a) the inadvisability of using a drawing ink containing a large proportion
of aniline; also a marking ink; (b) dust prevention in sack emptying; (c) the
importance of washing the hands in the case of food handlers; (d) sterilisation of
ambulance instruments and hyperdermic syringes; (e) the breaking strength of glass
panels; and (f) disposal of broken fluorescent tubes (mercury and beryllium hazard).
Public
control
Samples taken under the Fertilisers and Feeding Stuffs Act, 1926 (under which
the Chemist-in-Chief is the Official Agricultural Analyst for the County),were examined
as to whether they complied with the statutory statement of ingredients which is
required to be given with every sale and also (in the case of feeding stuffs) as to their
freedom from deleterious substances; several were reported upon adversely. Many
samples were also examined under the Petroleum (Consolidation) Act, 1928, and the
London Building Act, 1930; other Acts with which the Chemical Branch was concerned
were the L.C.C. (Celluloid, etc.) Act, 1915, and the Town and Country Planning
Act, 1947. In connection with the former, the setting-up of a Committee by the
British Standards Institution on the "Inflammability of Films" should be noted;
the Deputy Chemist (Dr. S. G. Burgess) was appointed Chairman of this Committee.
In a number of cases the Chemical Branch was asked to advise in regard to the last
mentioned Act as to the category in which businesses should be considered to fall,
consent to their being allowed to operate in certain areas depending on this
classification.
Many samples of bread were analysed under the Bread Order, 1951, to determine
whether the short weight supplied was due to the bread being either "fancy bread"
or "protein fortified." In some cases where this was not so, court proceedings were
attended by an officer of the Chemical Branch to support the certificate given.
Premises of degreasers and rubber spreading works operating under licence were
visited periodically and samples of the atmosphere in the machines were taken for
subsequent analysis to ensure that the safety regulations regarding the limitation
of inflammable gases, derived from volatile solvents, were being duly observed.
Parks
Chemical analyses and bacteriological examinations ot the water ot swimming
baths were made and the chlorine dosage being applied for sterilisation was checked,
recommendations for any necessary alteration of procedure being made as required.
During the bathing season, all water used in the Council's public swimming baths is
chemically treated, filtered and chlorinated. In co-operation with the Chief Engineer's
Department and the Parks Department a detailed survey was made of all the baths,
and research work was conducted at two of them working on somewhat different lines.
Useful conclusions were reached whereby improvements can be made in operation at a
comparatively low cost; in particular, were studied the neutralisation of the acidity
produced by chlorination, the significance of the albuminoid nitrogen content of the
water, the advantage of adding sodium hexametaphosphate to the soda dosing plant,
and the loss of chlorine due to the action of sunlight, etc.
Fertilisers and soils were examined for this service and also plant pots as to
resistance to fracture by frost and other causes.
School meals
education
and children
The work done in co-operation with the Restaurants and Catering Department
was continued and many meals were analysed as to their nutritional value by the
determination of their fat, protein, carbohydrate and mineral contents and their
calorific value. The results generally showed a reasonable approximation to the
standards aimed at for the several nutritional factors for the various age groups
concerned. In connection with this work, there should be mentioned a report on the
loss of fat in cooking made to a Working Party of the Ministry of Food, of which the
Deputy Chemist is a member.