458 



STATE BOARD OF AGRICULTURE. 



TABLE V. — Fermenting Capacity of Strain II. 



Table. 



XIV A 



B { 



XV 



XXaB { 



c { 



" { 



H { 



' { 



Time 

 hours. 



24 



24 

 24 



24 



24 

 24 



24 

 24 



24 



24 



24 

 24 



24 

 24 



Bacteria per ce. 



Acidity. 



Beginning. 



13,100 



157,000 

 1,570 



GOO 



193,000 

 1,930 



183,000 

 1,830 



132,000 

 1,320 



134,000 

 1,340 



186,000 

 1,860 



Final. 



1,575,000,000 



1,500,000,000 

 1,230,000,000 



1,150,000,000 



1,400,000,000 

 1,345,000,000 



1,500,000,000 

 1,385,000,000 



1,590,000,000 

 1,065,000,000 



1,685.000.000 

 1,665.000,000 



1,935,000,000 

 1,040,000,000 



Begin- 

 ning. 



17.0° 



17.0° 

 17.0° 



19.5° 



17.0° 

 17.0° 



17.0° 

 17.0° 



17.0° 

 17.0° 



13.0° 

 13.0° 



13.0° 

 13.0° 



Final. 



79.25° 



78 .25° 

 69.00° 



51 .50° 



75.75° 

 64.75° 



73.50° 

 70.50° 



72 .00° 

 43.00° 



66.50° 

 52.75° 



66.00° 

 62.00° 



Fermenting 

 capacity. 



25.0x10" 



20.2xl0~ 

 30.5x10" 



21.8x10" 



20.1x10 

 25.2.\10" 



18.6x10" 

 28.3x10" 



18.0x10" 

 18.4x10" 



16.6x10" 

 18.1x10" 



13.7x10" 

 33.8x10" 



It is readily seen that here, as in all biological experiments the indi- 

 viduality is quite apt to cause wide variations ; it is also plain that 

 the variation can be reduced materially by experimenting with an or- 

 ganism that has been selected and cultivated under the same conditions 

 so as to impress and standardize the charactei's under study. 



There is a variation of the microorganisms in each strain ; there is 

 also a decided difference between the various strains studied. C'om- 

 ])iling all the data available in this paper from lactic bacteria in milk 

 at 21.^C., we obtain the following table: 



TABLE VI — Average Fermenting Capacity of Various Strains. 



Investigator. 



Marshall and Farrand . 

 Marsl;all and Farrand. 

 Marshall and Farrand . 

 Marshall and Farrand . 

 Kahn and Iwazumi*. . 



Bahn . 

 Bahn . 

 Bahn . 



Name of 

 strain. 



a 



n 



IV 



Tahle. 



II 

 II 

 II 

 II 



* 



IV 



V 



XVI XVII 



Number 

 of single 

 determina- 

 tions. 



7 

 10 



7 



6 

 2 



8 

 14 



3 



Average of 57 determinations 17.8x10-^''. 



.\verage 

 fermenting 

 capacitx'. 



17.6x10" 

 7.4x10" 

 13.2x10 

 19.6x10" 

 16.5x10" 

 32.5x10" 

 22.0x10" 

 13.3x10" 



*Not fyrnished in tl is paper. 



