AND COLLEGE, PtJSA, FOR 1914-15. 8B 



Azotobacter. Mr. Walton completed the initial stages 

 of his work on Azotobacter in Indian soils, the results of 

 which are being published in a Memoir. The preliminary 

 survey showed the occurrence of Azotobacter in Indian soils 

 of widely divergent type and situation; the variations in 

 the organism from different localities were not sufficient 

 either in morphological or physiological character to sug- 

 gest differences of species. Fixation of nitrogen and its in- 

 crease in amount as a consequence of added carbohydrates 

 was demonstrated in soils in the field. Further work was 

 projected on the symbiotic relationships between Azoto- 

 bacter and soil algse, some evidence having been obtained 

 of the widespread and highly important nature of this 

 natural source of soil nitrogen, but this has been temporari- 

 ly abandoned in consequence of the appointment of 

 Mr. Walton to a commission in the Indian Army Reserve of 

 Officers. 



IV. Special Enquiries. 



Fermentation Organisms. The work on Bakhar was 

 made the subject of a Memoir which was submitted for 

 publication in April. The relationships between the amylo 

 ferments and the Saccharomycetes involved in this question 

 are still being studied. 



Yeasts of the cerevisise type severally characteristic of 

 the fermentation of mahua and molasses were separated 

 from wild types present and supplied for trial to various 

 firms of distillers; no conclusive reports have been received 

 so far, but in the present condition of this industry in 

 India it seems unlikely that much progress will be made of 

 the kind essential for success in Europe, owing to the lack 

 of expert knowledge in the distilleries. The success of the 

 fermentation appears to depend upon its rapidity and 

 consequent comparative freedom from bacterial or other 

 contamination, and this rapid fermentation itself depends 

 upon the use of a large quantity of active yeast; it is 

 therefore upon the successful production of the " mass 

 culture " of yeast that efficiency depends and as the only 



