278 



Trans. Acad. Sci. of St. Louis. 



TABLE IV 

 Data on the Preparation op Nutrient Gelatin. 



Medium 

 Lot. 



No. 



Date of 

 prepara- 

 tion. 



1900. 



Time 

 heated 

 over 

 water- 

 bath. 



Time 



boiled 



over 



free flame. 



Amount 



of 



flltrate in 



c. c. 



I 



2 



3 



4 



6 



6 



7 



8 



9 



10 



11 



12 



13 



14 



15 



16 



17 



8 min. 

 10 " 

 10 " 



15 



10 



10 



15 



5 



5 



5 



5 



5 



10 



6 



+ 4.7% 

 + 5.7% 

 + 4.8% 

 + 4.9% 

 + 5.6% 

 + 4.7% 

 + 3.8% 

 + 4.0% 

 + 5.3% 

 + 4-4% 

 + 5.2% 

 + 4-7% 

 + 4-7% 

 + 4.7% 

 + 4.5% 

 + 4.7% 

 + 4.0% 



+ 1.5% 



4600 

 5450 

 3600 

 5650 

 3250 

 5400 

 4600 

 5200 

 5500 

 5000 

 5650 

 5500 

 5300 

 5250 

 5350 

 4500 

 5100 



Average + 4.7% 



Note: In all cases 12 per cent gelatin, 1 percent peptone, and 0.5 per 

 cent salt were added to the meat infusion. In lots 7, 8, 10, 16 and 18 eggs 

 were used to clarify the medium. In lots 8 and 9 the broth was boiled for 

 45 minutes. 



