Cargo pressure containers intended for liquefied gases having service temperatures below —32C (—25F) are to be fabricated of material suitable for the lowest temperature to which the container may be subjected in its operating cycle and the impact properties as determined by test should meet the minimum Charpy V-notch values specified for the material at the lowest service temperature.
In many respects, small containers are more difficult to place. Several small containers scattered about do not necessarily make a bold impact and can look fussy. Furthermore, a group of small containers can also be more difficult to maintain. However, they do come into their own when placed around the edges of larger containers to soften their outlines.
In the canning process destructive microorganisms causing the spoilage of food are eliminated by sterilization at a temperature of 180° F. at the center of the can. (Olives are an exception in the matter of temperature.) At the same time these harmful microorganisms are prevented from re-entering by the use of hermetically sealed containers and by the addition of harmless antiseptics such as sugar, salt, or vinegar. Sugar, in particular, is an important element in the processing of fruit.
Since the first tin containers were made by hand at the rate of not more than sixty a day, improvement of the methods of manufacturing and sealing the containers became important to the growth of the industry. The electroplating of steel plate with a thin coating of tin developed during World War II as a means of conserving tin. At present the inner surface of the can is lightly coated with enamel. A thin rubber film then seals the can under mechanical pressure.