COHN, WOLBACH, HENDERSON, AND CATHCART 



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TABLE III. 



Growth of Rope in Bread. Inoculation After Baking. 



Large buffer content. 



In order to reproduce more closely the actual conditions of baking 

 another series of loaves were baked in our own laboratory from dough 

 to which 1 cc. of a culture of the organism per loaf of bread had been 

 added. The results of this experiment are given in Table IV. 



TABLE IV. 

 Growth of Rope in Bread. Inoculated Before 



Taking account of these facts and of the observation which we have 

 made in another connection, that wheat substitutes are commonly 

 less acid than wheat flour and often contain larger amounts of buffer 

 substances, it seems safe to conclude, first, that the development of 



