Identifier: scienceforbeginn00barb (find matches)
Title: Science for beginners
Year: 1921 (1920s)
Authors: Barber, Frederic Delos, 1868- Fuller, Merton Leonard, 1872- joint author Pricer, John Lossen, 1871-1920, joint author Adams, Howard William, 1875- joint author
Subjects: Science
Publisher: New York, H. Holt and Company
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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asons of the year. Formerly the supply of eggsduring the spring was so greatly in excess of the demand thatthe price fell to a ridiculously low mark, and many eggs evenwent to waste. During the winter months, on the other hand,eggs were often practically unobtainable at any price. Sincethe advent of cold storage, however, many kinds of fruit, eggs,and other kinds of perishable produce, are obtainable at anyseason of the year and at prices which vary but little fromseason to season. In this and other ways, cold storage hasgreatly modified modern life. 446. Construction of a Cold Storage Plant.—A moderncold storage plant so closely resembles an ice plant that noextensive explanation is necessary. The plant consists of acompressor, A, operated by a steam engine, B (Fig. 228).The ammonia is cooled and liquefied in the cooling coils, C.It then collects in the reservoir, D, and finally is permitted topass through the regulating valve, E. The high side, then, 378 REFRIGERATION AND ITS USES
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COLD STORAGE 379 is exactly like the high side of a manufactured ice plant.After passing through the valve, E, the ammonia vaporizesin the pipes submerged in the brine in the vat, F. Aftervaporizing, the ammonia returns to the compressor throughthe pipe, c-c. Thus we see that the low side is also thesame as in the case of the ice plant. The brine vat, however,is not usually within the storage room at all. The chilledbrine is forced by the pump, G, through the pipe, d-d, tothe absorbing coils, H and H, in the storage rooms. Afterpassing through these coils, the brine returns to the vat, F. 447. Temperature Required for Cold Storage and HowControlled.—Different kinds of produce keep best whenstored at different temperatures. Some fruits are usuallystored at about 36°F.; others at about 32°F.; fresh meat atabout 25°F.; poultry at about 15°F.; and fish at about 0°F.To obtain a given temperature in the storage room it isnecessary that the boiling point of ammonia be controlled. The

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