12 



MAX LEVINE 



MacConkey Type II has an ill-defined mode at 1.50%, and the 

 mean is 1.25% normal acid. The mode for the other types (I, III, 

 IV) is at 1.30%, and the means are 1.31, 1.32, and 1.33% normal acid 

 respectively. The MacConkey types are indistinguishable on the basis 

 of quantitative acid-production in lactose. 



There is no evident relation between the source and the amount 

 of acid produced from lactose. 



TABLE 4 



RELATION OF SOURCE, MACCONKEY TYPE, AND VOGES-PROSKAUER REACTION TO ACID-PRODUCTION 



IN LACTOSE 



There is no distinction between the amounts of acid produced 

 from lactose by Voges-Proskauer-positive and Voges-Proskauer-nega- 

 tive strains. Both groups have their modes at 1.30%, and the means 

 are but slightly removed from the modes, being 1.26 and 1.31% normal 

 acid respectively. 



E. MALTOSE 



Decomposition of the disaccharid, maltose, yields considerably less 

 acid than the decomposition of the monosaccharids, glucose and galac- 

 tose, the hexite, mannitol, or the disaccharid, lactose, mentioned. All 



