BAYS: CLASSIFYING STAPHYLOCOCCI. 79 



Milk plates were made by adding 10 cc. of milk to 100 cc. of 

 agar. The agar was adjusted to + 2, + 1, 1, and — 1 to 

 phenolphthalein. 



The chlorimetric or indicator method was used in determin- 

 ing the hydrogen ion concentration. Buffers were made up 

 according to Cole."^ Methyl red, Phenol red and brom cresol 

 purple were used as indicators as suggested by Clark and 

 Lubs.9 



The synthetic media used contained .5 per cent Bacto pep- 

 tone (Digestive Ferments Company), .5 per cent dextrose and 

 .5 per cent Ki.'HP04 titrated neutral to methyl orange. The 

 media was sterilized at 10 pounds for 15 minutes, in order not 

 to destroj^ the vitamines. After sterilization the hydrogen ion 

 concentration of the broth was 7.3. 



As previously mentioned, the first division of this work was 

 a study of the fermentation reaction of all strains of staphy- 

 lococci, especially with regard to dextrose, lactose, saccharose 

 and mannite. As a matter of supplying additional informa- 

 tion maltose, galactose, xylose, salacin are included in the 

 report. 



The summary of this data is included in table I. 



Nomenclature was taken from Winslow's Systematic Rela- 

 tionship of Coccacese. 



