286 



STATE BOAED OF AGRICULTURE. 



XV. THE ACTION OF 62.9 FER CENT OF CARBON DIOXIDE UPON THE DEVELOP- 

 MENT OF BACTERIA. 



< larrying this investigation still further we find in Table XIII the conditions identical 

 with the previous tables but the carbon dioxide has been reduced to 62.97 per cent. 



' TABLE XIII. 



119. 

 120. 

 121. 



122. 

 123. 

 124. 

 125. 

 126. 

 127. 

 128. 

 129. 

 130. 

 131. 

 132. 



No. of micro-organism. 



Plates developed in i Plates developed in 



02.97% CO-. 



Growth. 



r- g. 



n. g. 



r. g. 



No. of 

 colonies. 



3,408 

 2.908 

 6.360 



2,380 



air as check. 



Growth. 



v. g. 



v. g- 



*'• g- 

 v. g. 



V. g. 

 v- g- 



No. of 

 colonies. 



5,434 

 3.280 

 4,346 

 6,140 

 3,230 

 2,475 



g- 



■ g- 

 g- 



3,234 



V- g. 

 v. g. 

 v. g. 



960 

 1,720 

 3.432 



133. 

 134. 



g- 

 g- 

 &'• 

 g- 



200 

 1,716 



v- g. 



v. g- 

 v. g. 

 v. g. 

 v. g. 



953 

 2,108 

 7.000 

 4.805 

 2,520 



Under the influence of G2.97 per cent of carbon dioxide we begin to find that upon 

 some of the micro-organisms, as in the case of 121, the influence of carbon dioxide is 

 not so marked as in the previous tables; and when, as in the case of Table XIV, the 

 carbon dioxide has been reduced to 32.9 per cent, the restraining influence is but slight 

 with most of the micro-orjranisms studied. 



