646 



STABILITY OF BACTERIAL SUSPENSIONS. II 



+aO +39 t 



+25 



+aO +26 



d +1.5 



CO CT) 



5alt concentration, equivalents' per liter 

 Fig. 2. Effect of salts on the potential and agglutination of B. typhosus. 



+1.0 +13 



-aO -39 



10-- 



1.0 



10-5 10'* 10'3 10"^ 



Acid concentration,equivedents per liter 



Fig. 3. Effect of acids on the potential and agglutination of B. typhosus 



10.0 



