1917] Mitra: Toxic and Antagonistic Effects of Salts on Wine Yeast 



73 



toxicity to yeast, CaCL stands second, NaCl being the most toxic of 

 the four salts. A .5M concentration of CaCL allows an appreciable 

 growth of yeast, while even .2M NaCl stops all growth. 



Table 3- 



M. CaClo 48 hrs. 



.00 2,599,000 



.001 3,051,000 



.01 3,503,000 



.1 226,000 



.2 



.3 



.4 



.5 



.6 



.7 



-Toxic Effect of CaCl 2 ox 



96 hrs. 144 hrs. 



8,136,000 11,752,000 



9,989,000 12,656,000 



11.050,000 13,926,000 



6,034,000 8,468,000 



1,695,000 3,256,000 



904,000 1,130,000 



226,000 904,000 



226,000 



S. ellipsoideus 



192 hrs. 



13,108,000 



13,965,000 



15,885,000 



10,904,000 



3,821,000 



3,090,000 



1,130,000 



987,000 



226,000 



340 hrs. 



16,336,000 



17,751,000 



19,251,000 



16,674,000 



15,778,000 



14,561,000 



9,771,000 



2,935,000 



904,000 



226,000 



.001 



.2 .3 .4 .5 .6 



Concentration of salt 



Fig. 3. — The ordinates represent the number of yeast cells in millions and 

 the abscissae the concentration of CaCL. The ordinate at represents the 

 number of yeast cells in the check cultures. 



The work of other investigators with regard to the toxicity of 

 CaCl, shows a general agreement with the results obtained by Loeb 

 with Fundulus, 3 Ostwald 4 with fresh water, Grammar us, and Lip- 

 man 11 with soil bacteria, all of which show CaCL, to be extremely toxic. 

 An exception to this general statement is found in the work of 



