Jan. is, 1921 



Deterioration of Sugars in Storage 



649 



in the surface is to be noted during the first four weeks of incubation. It 

 is evident, therefore, that these results agree very closely with those pre- 

 viously obtained, and this is of added significance when it is remembered 

 that the range in variety of sugars is considerably greater. 



Table V. 



-Summary showing correlation between deterioration and number of micro- 

 organisms 



Mark No. 



Am 



Cun 4. 



Am 5. 

 Am 4. 

 Am 3 . 

 Am 3. 

 F 1... 

 Am 5. 

 Am 6. 

 Am 1 . 

 M 3 . . 

 Am 3. 



Part of bag. 



f Middle. 

 \ Surface. 

 J. . . do. 

 1 Middle. 



...do. 



. . . .do. 



Surface . 



Middle . 



. . . do. 



. . . .do. 



. . . .do. 



...do. 



. . . .do. 



....do. 



Date of sampling. 



Third. . 



do. 



do. 



do. 



do. 



do. 



do. 



do. 



do. 



Second . 

 Third . . 

 Second . 

 Third . . 

 Second . 



Number of 



microorganisms 



per gram. 



120, OOO 



4, 900 



20, OOO 



IOO, OOO 



115, OOO 



50, OOO 



4, OOO 



65, OOO 



I, 650, OOO 



70, OOO 



120, OOO 



4, 000 



100, 000 



30, 000 



Table V consists of a summary arranged in such a manner as to bring 

 out clearly the correlation between the number of microorganisms and 

 deterioration. The order of bags is based upon the increase in reducing 

 sugars, since that represents the best criterion for determining deterio- 

 ration. In addition, it will be noted that the loss in polarization is pro- 

 portional to the gain in reducing sugars. Still more significant, however, 

 is the fact that deterioration occurs in the presence of the maximum 

 numbers of microorganisms. It may be mentioned that the number of 

 microorganisms set down opposite any figure for gain in reducing sugars 

 is the number occurring at the previous sampling, since that number was 

 responsible for the deterioration found at the time of analysis. With 

 three exceptions the greatest deterioration is to be found when there are 

 more than 20,000 microorganisms per gram, and the average deterioration 

 (represented by an increase of more than 1 per cent of reducing sugars) 

 is to be found where there are 174,000 per gram. It is interesting to com- 

 pare Table V with Table VI, which is a summary showing the maximum 

 numbers of microorganisms where no deterioration has occurred. It will 

 be seen at a glance that in only five instances has this number exceeded 

 8,000 per gram, the average being about 1 1 ,000 (unduly weighted because 

 of the Cab sugar which was especially heavily infected). Thus, a com- 

 parison between Tables V and VI reveals quite clearly that large numbers 

 of microorganisms are causally related to deterioration and that the con- 

 verse is likewise true. 



