Abstract
Summary
The well known sulfides responsible for the peculiar odor of garlic are not responsible for its bactericidal activity. Acrolein was found to be a highly active bactericide. Its properties are such that it gives promise of being a respiratory disinfectant. Its general properties suggest that it or related compounds may be the bactericide of garlic.†
The writers are grateful to Dr. Henry Borsook for his encouraging advice.
Get full access to this article
View all access options for this article.