EXPERIMENT STATION BULLETINS. 



657 



in^crease in creatinin in the peas alone, prove without question the decom- 

 position of protein. 



It is also of note that normal canned peas have the pH value of 7.0 

 or neutrality but titrate .Oo/N. Where the cans have been inoculated 

 an increase in acidity is shown both by titre and pH. The formation of 

 ammonia and the presence of buffers such as protein and amino acids 

 would of course prevent to some extent a large decrease in pH. 



The results are given in the following table: 



CHEMICAI. ANALYSIS OF CANS OF PEAS INOCULATED WITH BACILLUS A, AND CONTROL CANS. 



DISCUSSION OF RESULTS. 



This work upon spoiled canned peas has necessarily been limited. 

 For more complete data bacteriological examinations should be made 

 of a large number of cans processed by tlie several methods and the 

 work should be carried on for several seasons. This has been impossible 

 in the present instance. However, some very definite conclusions may 

 be drawn. 



Since the organisms found in this investigation resemble B. suMilis 

 and other soil organisms, it is reasonable to suppose that all are from 

 that source. The means of contamination may have been from one or 

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