308 



PHYSIOLOGY OF BACTERIA 



(c) INFLUENCE OF TEMPERATURE 



Paul's data show that dry bacteria die more rapidly 

 at higher temperatures. At that of liquid air, — 190°C., 

 death was so slow that no distinct decrease could be 

 observed in a month. 



Since death of dry bacteria has been found to be 

 primarily due to the oxidation of some essential part 

 of the cell, we must assume this oxidation to follow 

 the same temperature laws as other chemical reactions 

 (p. 119). 



The data of Tables 87 and 88 can be well used for 

 calculating the temperature coefficients of the fatal 

 oxidation. This computation does not require the 

 assumption that the logarithmic order of death is 

 strictly adhered to, nor that the order is due to a chemical 

 process. It is just assumed that the value X is a correct 

 expression of the relative velocity at which the bacteria 

 die. 



Table 90. — Temperature Coefficients of the Death by Drying 



OF Micrococci 



From Table 88. 



