74 HISTORY AND CAUSE OF THE COCONUT BUD-ROT. 



Experiment 4- &• — This experiment was repeated and the tubes were 

 tested, after growth, for five days at 37° C. In the Bacillus coli tube 

 the application of the iodin sohition indicated the change of amylo- 

 dextrin over the surface of the slant and around the outside of the 

 cylinder next to the glass halfway down the tube. This change did 

 not extend to any appreciable depth. In the coconut-culture tubes 

 the slightest indication of the amylodextrin was seen on applying the 

 iodin solution. Practically aU the color in these tubes was the bright 

 Prussian blue characteristic of the pure starch. 



Experiment 4 c. — Other cultures were made of coconut No. 5 and 

 Bacillus coli upon slant jelly. Two tubes of each culture were inoc- 

 ulated for 23 days at 37° C. At the end of that time each tube had 

 about 1 c. c. of a watery fluid, apparently from the disintegration of 

 the starch; there was good growth, and in the case of Bacillus coli 

 the jeUy was somewhat browned. Examination of the cultures 

 showed results as follows: 



Coconut No. 5: The jelly is soft on the surface and sides, firm beneath. The test 

 shows abundant red-purple coloration. About three-fourths of the cylinder was un- 

 affected by the organism and showed a good blue starch reaction. 



Coconut No. 5 a : Same as No. 5. 



Bacillus coli: The jelly is very soft. The test shows nearly all red purple with 

 only a small amount of blue reaction. 



Bacillus coli a: Like Nos. 5 and 5 a in every respect. 



Experiment 4 d. — Another series of cultures was made in which the 

 six coconut organisms and four strains of Bacillus coli were used. 

 After incubation for two weeks at 37° C. the tubes showed the following 

 conditions : 



Coconut No. 1: No sign of growth on slant; no amylodextrin shown by test. Nos. 

 2, 3, 4, and 5: Good slightly yellow streak; no amylodextrin. No. 6: Good distinctly 

 yellow streak; no amylodextrin. 



Bacillus coli (Hitchings) No. 1: Good yellowish growth over entire surface; lique- 

 faction along sides; large amount of amylodextrin shown by test. Bacillus coli 

 (Hitchings) No. 2: Narrow slightly yellow streak; some water; small amount of 

 amylodextrin. Bacillus coli (VI-ll-V-09) No. 1: Good yellowish growth over entire 

 surface; abundant water along sides; definite but small amount of amj^lodextrin. 

 Bacillus coli (VI-ll-V-09) No. 2: Same growth and amount of amylodextrin. 

 Bacillus coli (13. A. I.) No. 1: Same growth; small amount of amylodextrin. Bacillua 

 coli (B.A.I.) No. 2: Good growth on surface and some water; no amylodextrin. 

 Bacillus coli (Theobald Smith, XIV) No. 1: Narrow streak; very small amount of 

 amylodextrin. Bacillus coli (Theobald Smith, XIV) No. 2: Narrow brown streak; 

 small amount of amylodextrin. 

 228 



