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W2 'FLAX CULTURE AND PREPARATION 



2. Cocci or micro-cocci are round or globular in construction. 



3. Spirilla are shaped like small curved rods. 



These three groups include the majority of bacteria, and are 



classified by bacteriologists among the lower micro-organisms. 

 A record of the following fundamental data will be found 



useful for reference when the various subsequent processes of 



retting are described. 



Propagation proceeds according to favourable environment, 



such as temperature, moisture, medium, and nourishment. 



According to Dr. Gerald Leighton, 

 as many as 17,000,000 organisms 

 will arise from a single organism 

 in twenty-four hours. Micro-organ- 

 isms which induce putrefaction 

 require an average temperature of 

 20 to 24 C. (68- 75-2 F.). 



THREE CHARACTERISTIC FORMS Most microbes require an alkaline 



AND GROUPS OF MICRO- T ci T_1 



ORGANISMS medium. Some are unable to 



stand a trace of acidity, though 



in flax retting a weak acid solution has been proved to be 

 most satisfactory. 



The resisting power of germs to dryness varies greatly in the 

 different species. 



Some species of bacteria may remain alive, or in suspended 

 animation, in the dry state for very long periods. They do 

 not reproduce in the resting stage but resume activity when 

 the favourable opportunity occurs. 



It is important to remember that the particular ferment 

 which is active towards the ingredient of the plant is generally 

 present in the plant itself. In the flax plant the active retting 

 agent is a micro-organism of the bacilli group, aerobic or 

 anaerobic. 



The aerobic bacilli can only live and multiply in a medium 

 containing free and dissolved oxygen. 



The anaerobic bacilli flourish only in a medium which is free 

 from oxygen. The anaerobes obtain their food by dissolving 



