VIABILITJ' OK THE COLON-TYPHOID GROUP 



117 



In one instance in which 0.156 per cent lactic acid (5 grains per 

 7-ounce bottle) was employed the numbers of Bad. coli dropped 

 from several hundred thousand to several hundred per cc. in 



TABLE 3 



Showing the viabilily of Bact. coli in a non-acid and in an acid type of carbonated 



beverage 



Composition of the above beverages: 



Vanilla soda: 10 mgm. c.p. vanillin (0.0048 per cent) and 10 grams sucrose 

 (4.8 per cent) per 7-ounce bottle (207 cc). 



Lemon soda: 0.5 cc. commercial lemon flavor, 3 grains citric acid (0.094 per 

 cent), and 20 grams sucrose (9.6 per cent) per 7-ounce bottle. 



Carbonated water added to make the finished beverage. 



4 hours at 20°C. When plain non-carbonated tap water was 

 substituted for the carbonated water in the acid beverages, the 

 death-rate of Bact. coli remamed practically the same. That is, 

 in these instances the added acids are the chief causative agents 



