971 
Taste XIV.—Agglutination and bacteriolysis of bacilli of the same type with 
“Yamaguchi”? (“L”’ type), with sera “B? and “0.” 
Bacilli tested. ee | erie “Okabe.” oe wast” a | 
Anti-dysenteric serum (rabbit se- | 
rum): = | | | 
“B” (non-acid)— | 
Agglutination___-_._---_- 200 = —(1-20) | —(1-20) 200 | —(1-20) |\—(1-20) 
Bacteriolysis ~_...__________ — | 0,0025 | — 0. 01 0.05 | 0.0005 | 
“O” (acid) — . | 
Agglutination ____---- 300 | -—(1-20) bee 20 20 |—(0-20) 
Bacteriolysis_...- = 0.005 = | 0.005 | 0.0005] 0.001 | 0.005 
TaBLe XV.—Aguwlutination and bacteriolysis of bacilli in the same type with 
“*Rio-yang I’ (“1”? type), with sera “B” and “0.” 
Bacilli tested. Ito. | Coals | oe BeOte) =o ga 
Anti-dysenteric serum (rabbit se- | 
rum); 
*B”’ (non-acid )— 
Agglutination --__-______ 40 80 80 80 40 | —(1-20) 80 
Bacteriolysis --____-____- — | 0.01 0.0005 | 0.0025} 0.025 | 0.025 ae 
“OQ” (acid)— | | 
Agglutination ___________ | | 200 40 | —(1-20) 20 
Bacteriolysis __-.________ | | os — 0.01 _ 
It is interesting to compare the reaction of “Port Arthur IT” and 
“Philippine I” strains (see Table XIII). These organisms have the same 
properties in regard to fermentation as has the “Shiga” strain (“A” 
type), but they do not react with positive bacteriolysis to anti-dysenteric 
serum from the “A” type (Shiga). On the other hand, the “Port 
Arthur IT” and “Gai-ping I,” which behave like the “Shiga” (“A” type) 
in respect to fermentation, react with positive bacteriolysis to anti- 
dysenteric serum against “Kyoto” strain (“O” type). In addition, the 
“Philippine I” strain shows a high agglutination (1-200) but the 
“Shiga” only a low one (1-75) to this same serum. However, the Shiga 
organism shows a higher degree of bacteriolysis (0.001). This same 
phenomenon is not rare among the strains of two of the other types 
(“L” and “I’?), as Tables XIV and XV show. 
Tables XVI and XVII demonstrate that the same phenomena are 
obtained among selected strains of the same type, which show the same 
fermentative reactions during five days, and from these experiments we 
can conclude that even among strains of the same type in fermentation 
