EXPERIMENT STATION BULLETINS. 



639 



aerobic conditions (23). After tlie action in this medium was determined 

 under both aerobic and anaerobic conditions, cultures were made in all 

 media used commonly for identification purposes. Cultures were also 

 made in a one per cent starchf peptone solution to determine the reduc- 

 tion of starch to sugar and the production of acid. The thermal death 

 point and measurements were made of each organism. By comparison 

 of results, it was determined which organisms occurred in more tlian one 

 can. 



Commercially canned peas were also inoculated with Bacillus A after 

 sterility was determined. These were resealed with solder and in- 

 cubated at room temperature for three months. "Swells" were produced 

 in all cases. 



These cans were then washed with 1-1000 mercuric chloride solution, 

 the gas drawn off, resealed with paraffin and placed in the ice box so 

 that further changes would be held in check as much as possible. 



The gas was measured and the percentage composition determined by 

 means of absorption jjipettes and the explosion pipette. 



The contents of the can, the juice and the peas respectively, were then 

 analj'zed for total nitrogen and for ammonia, and the peas only for crea- 

 tinin and creatin. The titre and pH of the juice was also determined. 

 These determinations were made by approximately the same methods as 

 those used with spoiled meats by Falk, Baumann and McGuire (18). 



Known organisms having similar characteristics were then inoculated 

 into aerobic and anaerobic tubes of peas to determine their action in 

 this medium. 



TABLE II 

 LOT A I, HEATED FOUTY MINUTE 5 IN THE AUTOCLAVE AT 15 P0UND3 PRESSURE. 



tPea starch and peptone, each in 1 per cent amounts comprise this medium. 



