87 



1 per cenr. 5 per cent. 10 per cent. 



Grape-sugar Grape-sugar Grape-sugar 

 Agar Agar. Agar Agar. Agar Agar. 



f N. Subst 62.75 58.88 45.88 



Ether Extr. ... . 1.68 3.50 2.67 



„, .„ Alcohol Extr. . . 12.17 17.30 29.60 



Pfe^ff" Ash 7.16 2.97 3.09 



[ Total 83.76 82.65 81.24 



f N. Subst 71.81 59.12 46.25 



Ether Extr 3.32 3.84 2.84 



„ „o Alcohol Extr... 11.39 15.91 22.78 



^o. Z^ j ^gj^ ,^,51 3_g6 4.18 



[ Total 93.03 82.53 76.05 



fN. Subst 61.05 44.31 33.25 



I Ether Extr 1.75 2.24 1.87 



„, ., J j Alcohol Extr... 18.40 21.80 27.50 



Fadenziehender. j ^^gj^ ^^g 4.50 3.02 



[ Total 89.29 72.85 65.64 



On examination of the table it is seen that a constant decrease in nitrogenous 

 substances of the bacteria-mass accompanies the increasing per cent, of sugar in 

 the culture medium. 



Whether or not the total nitrogen consists in part of albumen-nitrogen, or 

 in part of extract-nitrogen ; and, further, if the extracted nitrogenous sub- 

 stances contain a lower per cent, of nitrogen than the albumen of the bacteria, 

 can not as yet be determined owing to the very small amount of material. 



The increase in the quantity of extract matter goes hand in hand with the 

 increasing per cent, of sugar in the agar agar. 



For the matter soluble in ether this is true only to live per cent, grape-sugar ; 

 at ten per cent, sugar the maximum production of fat seems to have been attained. 



In this connection it is interesting to observe the relationship between the 

 ether extract and the ash. 



A decrease in the ash and an increase of fat corresponds to live per cent, sugar 

 and to ten per cent., vice versa. 



It might seem that the apparent increase in fat was due wholly or in part to 

 the relative decrease in the ash. 



It is readily seen that this is not the case by calculating the per cent., exclud- 

 ing the ash ; on the contrary, the three forms studied produce more matter soluble 

 in ether and alcohol when they are grown upon media with a high per cent, sugar 

 than when they are grown upon such containing a lower per cent, sugar. 



