228 



CONTROL OF ROPE IN BREAD 



In order to test this conclusion upon bread itself a series of loaves of 

 different hydrogen ion concentrations were prepared with the co- 

 operation of Messrs. C. F. Hathaway and Sons of Cambridge. These 



TABLE II. 



Growth of Rope at Dif event Hydrogen Ion Concentrations. 



Experiments 686 and 700. 



Wheat flour paste. 



Cohn's solution. 



4.6 

 3.8 

 3.2 

 2.7 

 2.3 

 2.0 

 1.4 



4.34 

 4.46 

 4.61 

 4.73 

 4.90 

 5.03 

 5.50 



Potato broth. 



loaves were then inoculated with a culture of the organism and incu- 

 bated in a moist condition at a temperature of 37.5°C. The results 

 of this experiment are presented in Table HI. 



