Dried bovine plasma. II.—The storage of freeze‐dried plasma

Complete exclusion of oxygen prevented any further change in the flavour of freeze‐dried plasma stored at 25°. the partial or complete destruction of plasma glucose before drying or an increase in the amount of glucose before drying had no effect on the development of fishiness during storage in air. the rate of development of fluorescence and the loss of glucose and free amino nitrogen in freeze‐dried plasma during storage were influenced by oxygen, glucose and water content. A rapid increase in the intensity of fluorescence required the simultaneous presence of both glucose and oxygen.