ea Te ee ee ae _—_* _ awe, —_ 
. 7 Poe. 2 zr * hah ong mat ee te i 
972 
there is no conformity between the agglutinative and bacteriolytic re- 
actions. It is also theoretically unreasonable to suppose that all three 
receptors (fermentative, agglutinative, and bacteriolytic in the bacillus), 
which are entirely different in their nature, must always be exactly in 
conformity with each other in one bacterial cell. 
Taste XVI.—Agglutination and bacteriolysis of bacilli which are of the same type as 
“4”? (Shiga) in fermentation reactions during five days, with the same sera. 
a aes et ae tea | 
4 A “Port Ar-| ‘‘Shizu- | ‘Port “ug » |/Philip- | ‘Tokyo 
Bacilli tested. thur II.”) oka.” | Arthur.” Shiga.” | pine 1.” x7 
Anti-dysenteric serum (rabbit se- 
{ rum): 
an “Port Arthur” (‘‘B” type, non- 
= acid)— A 
" Agglutination_...---...--- 2, 000 1, 000 400 600 1, 000 600 
 *, Bacteriblyaieo LoL 0.001 0. 0025 0.0005 — J 0. 0001 
; “Kyoto” (“O” type, acid)— 
. Agglutination__..____-_--_- —(1-20) | —(1-20) | —(1-20) 40 | —(1-20) 20 
Bacteriolysis ..__----------- 0.05 | 0,005 | _ 0.025 — | 0.025 
4 ee Seok me ° eee “aren, 4 
4 Taste XVII.—Agglutination and bacteriolysis of bacilli which are of the same type as 
E “7? (Rio-yang 1) in fermentative reactions during five days, with the same sera. 
, 
wt et, eens ES fetta Pe: Rae Se 
; >, “Mi- 4c ” sc ” “a ” “Toya- “Oto- 
; Bacilli tested. yake.” Baltic. Ota. Okabe. ma. masa,” 
4 Anti-dysenteric serum (rabbit se- 
rum): 7 
“Port Arthur’ (‘‘B’’ type, non- 
acid)— j 
¢ Agglutination.....------.-- 80 40 | —(1-20) | —(1-20) 200 |—(1-20) 
‘ Buctoriolyeis-—.. ¢-....----- 0, 0025 0,025 0. 025 _ 0,01 | 0.0005 
? " J “Kyoto” (oa type, acid )— | 
Agglutination_...---------- 40 200 20 | —(1-20) 20 
Bacteriolysis <..-....-.---+ — — | = 0.05 0. 00025 
_ It is very interesting to compare the relation of the bactericidal re- 
actions between the fifteen types. In Table XVIII, where only six are 
selected, we can follow the “cross bacteriol ysis” between the types. The 
positive sign running obliquely from each corner above to the other one 
below and crossing is very striking. From all these observations we are 
compelled to consider all fifteen of the types as belonging to a single 
group of the dysentery bacillus. 
The fact that these fifteen types of dysenteric bacilli are morpholog- 
ically and culturally similar and that they show but slight variations in 
fermentation, agglutination, and bacteriolysis may perhaps be useful in 
the future in advancing our knowledge of systematic bacteriology, a 
subject which is at present very obscure. ee 
