Samples of vegetable-tanned strap leather were exposed to conditions favorable for mildew growth in a tropical room at Fort Belvoir, Va., and in soil burial beds and in a humidity cabinet at the National Bureau of Standards. Mildew under these conditions varied from moderate to very heavy growth.Physical tests showed that the growth of mildew on leather increased its stiffness, caused a loss in tensile strength, decreased stretch at the breaking point, and weakened the grain surface. Chemical tests revealed a loss of grease, water solubles, glucose, tannins, and nontannins.No appreciable deterioration of the hide substance was indicated by the tests. The change in physical properties appeared to be due to the mildew activity impairing principally the outer surface of the leather.The molds in assimilating the grease bring about decomposition (decarboxylation) of the fatty acids. This is shown by a decrease in the saponification number.Samples of leather containing a fungicidal oil having as active ingredients a mixture of paranitrophenol and pentachlorophenol in equal proportions and aged under the same conditions as the untreated leat hers showed no evidence of mildew after 12 weeks.

Two lesser known indigenous vegetables: netlespurge (Jatropha tanjorensis) and black nightshade (Solanum nigrium) were each processed into flour samples and were incorporated into wheat flour in coating peanut. These veggie peanut burgers were analysed for their antioxidant properties such as DPPH, FRAP and Metal Chelating ability assay and their linoleic acid inhibition. Veggie peanut burger with netlespurge vegetable had values between 44.62 to 68.32%, 0.0106 to 0.0253 mg AAE/g sample and 49.03 to 63.30% for DPPH, FRAP and Metal chelating assay, respectively, while veggie peanut burger with black nightshade had values between 54.97 to 72.70%, 0.0105 to 0.0173 mg AAE/g sample and 47.13 to 64.01% for DPPH, FRAP and Metal chelating assay respectively. The result of the inhibition of linoleic acid of the peanut burger incorporated with vegetables revealed the abilities of the vegetables to inhibit propagation of peroxides up till the fourth day. Netlespurge vegetable had absorbance values of 2.3220 µm initially rising to 2.6845 µm on the fourth day and a fall absorbance value of 1.1845 µm on the sixth day while Black Nightshade vegetable had absorbance values of 2.3670 µm initially rising to 2.7490 µm on the fourth day and a fall absorbance value of 1.2355 µm on the sixth day. This study concluded that processing methods does not eliminate the antioxidative properties of vegetables and the inclusion of vegetables into peanut burgers increased their antioxidative properties.