IX 



research, thus enabling one to compare the different 

 series of experiments. 



The experiments were arranged with the purpose 

 of bringing out clearly the following points: 



1) The effect of using normal bouillon of varying 

 acidity and alkalinity. 



2) The effect of using bouillon with different % glucose 

 and of varying acidity and alkalinity. 



3) The effect of using bouillon with different % lactose 

 and of varying acidity and alkalinity. 



4) Results produced in the same media by different 

 varieties of the typhoid and coli groups, (i. e. such bacilli 

 which, on the whole, resemble either B. typhosus or 



TABLE II. (V a A> glucose bouillon). 



10 



