650 STATE BOARD OF AGRICULTURE. 



2. Peas in distilled water: 



(a) Aerobic culture: 



Gas. 



Heavy, creamy, wrinkled top growth. 



(b) Anaerobic culture : 



Gas. 



3. Peptone Solution : 



(a) Indol formation. 



4. Nitrate Peptone Solution : 



(a) Nitrate reduction. 



(b) Ammonia production. 



5. Starch Peptone Solution : 



(a) Starch reduction. 



(b) No test for sugar. 



(c) Eeaction — Alkaline. 



G. Temperature Relations: 



(a) Growth at 25 degrees C. 



(b) Favored by 37 degrees C. 



(c) Not killed by heating at 110 degrees C. for forty 



minutes. 



(d) Killed by heating at 120 degrees C. for ten minutes. 



Bacillus Y. 

 Found in can A V 12. 



I. Morphology: 



1. Vegetative Cells: 



(a) Very large rod. 



(b) Size — 3-5x1 micron. 



2. Endospores : 



(a) Position — Subterminal. 



(b) Formed Avithin forty-eight hours. 



(c) Shape — Slightly oval. 



3. Motility : 



(a) Slowly motile. 



4. Staining : 



(a) Gram negative. 



(b) Stains with ordinary dyes. 



II. Cultural Characteristics*: 



1. Gelatin Stab: 



(a) Top growth, light orange. 



(b) Liquefaction — Napiform becoming stratiform. 



2. Nutrient Broth: 



(a) Top growth, ring. 



(b) Medium very cloudy. 



