Note 48 — Chapter III · OXYGEN AND THE CHIEF ASPECTS OF ITS SALINE COMBINATIONS

When it is desired to preserve a supply of vegetable and animal food, the access of the oxygen of the atmosphere (and also of the germs of organisms present in the air) is often prevented. With this object articles of food are often kept in hermetically closed vessels, from which the air has been withdrawn; vegetables are dried and soldered up while hot in tin boxes; sardines are immersed in oil, &c. The removal of water from substances is also sometimes resorted to with the same object (the drying of hay, corn, fruits), as also is saturation with substances which absorb oxygen (such as sulphurous anhydride), or which hinder the growth of organisms forming the first cause of putrefaction, as in processes of smoking, embalming, and in the keeping of fishes and other animal specimens in spirit, &c.