652 



Journal of Agricultural Research 



Vol. XX, No. 8 



Table VIII. — Correlation of moisture ratio with number of microorganisms 1 

 MOISTURE RATIO 



1 + signifies deterioration; — signifies no deterioration; * signifies doubtful deterioration. 



It will be seen from Table VIII, where there has been graphically illus- 

 trated the correlation between moisture ratio and number of microorgan- 

 isms per gram that while such a relationship is of necessity dependent 

 upon the environmental conditions at hand and it is hazardous in con- 

 sequence to derive any didactic conclusions, nevertheless certain gener- 

 alizations appear significant. For example, with more than 50,000 

 microorganisms per gram in practically all instances there was deteriora- 

 tion at every moitsure ratio employed. As the number of microorgan- 

 isms is increased beyond this point it is almost certain that deterioration 

 will occur at any moisture ratio generally occurring in Cuban raw sugar. 

 As the number of organisms per gram is decreased to about 500 we 

 have evidence of less deterioration at moisture ratios below 0.36. How- 

 ever, where the moisure ratio remains above 0.36 deterioration is effected 

 by more than this number. On the other hand, even where the moisture 

 ratio is reduced below 0.30, which is considered the critical point, there 

 is ample evidence to indicate that deterioration may be induced by more 

 than 200 microorganisms per gram. This corroborates the conclusions 

 arrived at in the investigations previously referred to x and emphasizes 

 again the necessity for reducing the mass infection in sugar. Thus, on 

 the basis of polarization, moisture content, and bacteriological analysis, 

 it is possible to predict the keeping quality of sugar and thereby intro- 

 duce considerable economy by immediately disposing of those sugars 

 which will deteriorate rapidly and storing only those proved to be capable 

 of storage without serious loss. As a matter of actual manufacture, it 

 should not be difficult to control the microorganisms to such an extent 



1 Kopeloff, Nicholas, and Perkins, H. Z. E., op. cit. 



and Kopeloff, Lillian, op. cit., 1919. 



op. at., 1920. 



