Brine Testing Set
Production date
29 Nov 2000
Country
England
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Object detail
Description
Small dark painted black wooden box with hinged lid and hook and eye catch which opens up to reveal testing equipment. Paper labels on front and back of box. Inside is a glass bottle with cork stopper and a glass stopper tied to the top of the bottle. To the left is a glass eye dropper and to the right, a rectangular ceramic tray/pestle with 6 circular holes/dishes for placing samples.
Classification
SCIENCES Instruments Measuring test set
Production date
29 Nov 2000
Production place
Measurements
L79 x W92 x H151 mm
Media/Materials description
Indeterminate (Woods), Bakelite (Synthetic Materials), Paint (Surface Treatments), Card/Cardboard (Paper), Indeterminate (Metals - Indeterminate), Chemical (Liquids), Mouldmade Glass (Glass), Ink (Art Work Surfaces), Cork (Woods), Indeterminate (Ceramics)
Signature/Marks
<On label on front of box> APV \ BRINED TESTING SET \ (pH value) \ Manufactured by \ W. & J. GEORGE and BECKER, Ltd. \ Nivoc House, 17 - 19 Hatton Wall, London, E.C.1 \ and 157, Great Charles Street, Birmingham, 3
<Instructions for use and interpretation table on back of box>
<Beneath instructions on label on back of box> THE ALUMINIUM PLANT & VESSEL CO. LTD. \ Wandsworth Park, London, S.W.18
<Instructions for use and interpretation table on back of box>
<Beneath instructions on label on back of box> THE ALUMINIUM PLANT & VESSEL CO. LTD. \ Wandsworth Park, London, S.W.18
History and use
This brine testing set functioned as a salinometer - a measure of sodium salt levels in a liquid. This particular kit comes from the Queensland Abattoir Corporation, so it was most likely used to test the brine used for preserving meat in abattoirs.
Brining is a key process in curing bacon and ham, where the meat is either suspended in brining tanks or, in more recent years, injected with brine solution to preserve the meat and make it safe to eat. If there is too little salt in a brine solution, the brine will not sufficiently cure the meat, and if there is too much salt the meat will become inedible. In the absence of a testing set, good brine should be able to float a small peeled potato or fresh egg.
Uploaded to the Web 27 May 2011.
Brining is a key process in curing bacon and ham, where the meat is either suspended in brining tanks or, in more recent years, injected with brine solution to preserve the meat and make it safe to eat. If there is too little salt in a brine solution, the brine will not sufficiently cure the meat, and if there is too much salt the meat will become inedible. In the absence of a testing set, good brine should be able to float a small peeled potato or fresh egg.
Uploaded to the Web 27 May 2011.
Associated person
Registration number
H44602
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