Notes

[alt text]

left: six 50x magnification photographs comparing the dispersability of agglomerated whole milk powder with and without Metarin after thirty, sixty, and ninety seconds respectively. the photographs are a fluorescent blue color on a white background, clearly labeled, and demonstrate the phosphatide instantizer’s efficacy as denoted by the black clumps which spread out more evenly faster with the Metarin than without.

[transcription]

METARIN…the “milled” instantizer
A NEW WAY TO BEAT “THE LUMPS”
Metarin Lecithin from Lucas Meyer is a 98% phosphatide instantizer.
It is milled so fine that it easily passes through 100 mesh screen.
Instantizes in hot or cold liquids
Speeds dispersal

small particle size gives superior dispersal qualities in emulsion and solution
Neutral taste

does not upset delicate flavor balances
Typical Applications

Dried Whole Milk Power

Flavored Drink Mixes

Soup Mixes

Gravy Mixes

Vegetable Protein Powders

Milk Replacers

Cocoa Powder
Metarin is the instantizer to help your customer beat “the lumps.”
This series of photographs taken at :30 second intervals and 50X magnification demonstrates the influence of Metarin on the dispersability of agglomerated whole milk powder.
After :30 Not instantized
Instantized with Metarin
After :60 Not instantized
Instantized with Metarin
After :90 Not instantized
Instantized with Metarin
For more information contact: Lucas Meyer (America) Inc. 765 E. Pythian Ave. Decatur, IL. 62526 (217) 875-3660
LUCAS MEYER
Lucas Meyer

The Lecithin people

[additional notes]
(Marjan Stuckart)

how were the thirty, sixty, and ninety second intervals decided upon as opposed to a longer or shorter period of time to monitor, photograph, and compare the influence of Metarin on the dispersability of agglomerate whole milk powder.
why use the colors black and blue? do they lend the series a more scientific or official quality or were they simply how the original magnification photographs appeared and not edited further?