414 



HARRIET LESLIE WILCOX 



TABLE 5 

 Comparison of different methods for the preparation of Martin pepton veal broth 



Experiment 4. 

 June 13, 1917.. 



Experiment 5. 

 October 10, 

 1917 



Experiment 6. 

 April 2, 1918.. 



Control broth 



1 part Martin pepton solu- 

 tion (200 grams of minced 

 stomach to 1000 cc. HjO) 



1 part veal infusion (500 

 grams of veal to 1000 cc. 

 H2O) 

 Experimental broth 



1 part of Martin pepton so- 

 lution 



1 part of veal infusion (500 

 grams of veal to 500 cc. 

 H2O) 

 Experimental broth 



1 p^rt of Martin pepton so- 

 lution (400 grams of stom- 

 ach to 1000 cc. H2O) 



1 part of veal infusion 



Control broth 

 1 part Martin pepton 

 1 part of veal infusion 



Experimental broth 



1 part of Martin pepton so- 



lution 



2 parts of veal infusion 

 Experimental broth 



1 part of Martin pepton so- 

 lution (200 grams stomach 

 to 1500 cc. HoO) 



1 part of veal infusion 



1 part of Martin pepton so- 

 lution (300 grams of stom- 

 ach instead of usual 200 

 grams to 1000 cc. H2O) 

 1 part of veal infusion 

 To the above mixture of 

 pepton and veal infusion 

 1 per cent glucose was 

 added 



1 part of Martin pepton 

 (300 grams of stomach to 



1000 cc. H2O) 

 1 part of veal infusion. No 



glucose 



Research 



Research 



Research 



Research 



Research 



Research 



Research 



Research 



1:25,000 



1:8,000 



Belo^;\' 1:5,000 



Research 



1:5,000 



1:8,000 



1:5,000 



Below 1:5,000 



Below 1:5,000 



