122 S.C. PRESCOTT 



This increase in moisture content was quickly followed by 

 changes in the flora of the samples. At first the bacterial count 

 dropped somewhat and the fungus (mold) count remained prac- 

 tically constant, although the incipient development of mold 

 mycelium was frequently apparent. At the end of four weeks 

 the bacterial count was generally still low, although showing an 

 upward trend in many instances, and the mold count (spores) 

 had not greatly increased. Mycelium was, however, more- 

 marked. At the end of six weeks the bacterial count and the 

 mold count had both increased greatly, although sometimes an 

 interesting antagonism was exhibited, the bacteria falling off 

 rapidly in numbers as the molds developed to large numbers and 

 produced their characteristic cleavage and growth products. 



It is apparent from the data obtained that ordinary paper 

 containers do not protect dehydrated foods sufficiently at high 

 temperatures and high humidity. Interestingly enough, similar 

 results were obtained in cold storage (0°, 95 per cent humidity). 

 The moisture content of the vegetables increased in six weeks 

 by 400 per cent, the bacterial counts trebled while the molds 

 remained nearly constant. 



The samples stored in paper containers at ordinary tempera- 

 tures and humidity showed little if any increase in moisture 

 during the first four weeks, but at the end of six weeks it had 

 somewhat increased. This was not sufficient to revive the dried 

 up bacterial cells, or cause mold spores to germinate, and there 

 was therefore no important increase in either of these groups of 

 organisms. In this connection it may be stated that for certain 

 molds and some bacteria, limiting moisture minima were ob- 

 served, it being found that marked development did not ensue 

 until the moisture of the sample had reached a definite percentage. 

 These limiting minima vary from 22 to 32 per cent with different 

 organisms. 



Storage at 37°C. in a "dry" atmosphere differs slightly from 

 that at 20°C. In general, there was a consistent decrease in 

 moisture unless the material stored had been very thoroughly 

 "dehydrated." By the end of six weeks the moisture had gener- 

 ally fallen to, or below, half the percentage of water in the original 



