The Effects of Osmotic and Nutritional Variation 291 



TOr 



20 30 40 50 



OSMOTIC PRESSURE IN ATMOSPHERES 

 t25 f34- f55 -^80 



60 



70 



flO |25 |34- |55 |80 fl02 



%o SALINITY 



Fig. 1. Growth of Z. ei.stla at different temperatures on basic glucose-yeast- 

 extract medium and artificial sea water in concentrations from 10 to 102 

 S%c, 6 to 70 Atm osmotic pressure. 



at 6 C and 37 C were small, differences were measurable. 



When the fungus was cultivated on media in which an 

 osmotic gradient was provided by NaCl, the growtli rate at all 

 temperatures dropped with each increase in salt concentration 

 (Fig. 2). The fungus did not grow at 37 C. These results, prob- 

 ably due the effect of toxicity of the single salt, indicate that 

 the presence of NaCl in sea water is not the specific causal 

 factor for the Fhoma pattern in this organism. 



Substitution of glucose for salts produced growth rates 



