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



71 



SERIES II— MAGNESIUM CHLORIDE 



The same method of procedure was used with MgCl 2 as with KC1. 

 The results are shown in Table 2. 



Table 2 — Toxic Effect of MgCl. on S. cUipsoideiis 



M. MgClo 

 .00 

 .001 

 .01 

 .1 

 2 



.4 



.6 



.8 



1.0 



1.2 



48 hrs. 

 2,412,000 

 4,972,()iM) 

 8,751,000 

 3,482,000 

 2,356,000 

 1,695,000 

 989,000 

 226,000 



96 hrs. 



8,108,000 



10,753,000 



15,798,000 



12,227,000 



7,204,000 



5,400,000 



2,157,000 



1,130,000 



226,000 



144 hrs. 



12,205,000 



13,673,000 



18,703,000 



20,521,000 



11,342,000 



9,504,000 



7,332,000 



4,294,000 



1,875,000 



192 hrs. 

 16,837,000 

 18,871,000 

 19,588,000 

 25,013,000 

 15,530,000 

 12,837,000 

 11,253,000 

 6,943,000 

 2,712,000 



240 hrs. 

 17,202,000 

 19,775,000 



20,374,000 



26,501,000 



18,617,000 



17,413,000 



11,905,000 



8,436,000 



2,904,000 



226,000 



.001 .01 .1 .2 .4 .6 .8 



Concentration of salt 



1.0 1.2 



Fig. 2. — The ordinates represent the number of yeast cells in millions ami 

 the abscissae, the concentration of magnesium chloride. The ordinate at 

 represents the number of yeast cells in the check cultures. 



