260 



MAX LEVINE 



The distributions of the strains with respect to gelatin lique- 

 faction, motility, indol and gas formation from sucrose, raffinose, 

 dulcitol, glycerol, salicin, dextrin, inulin and starch are shown in 

 table 1. Mannitol, maltose, lactose and galactose were always 

 fermented and are therefore not included. 



Gelatin was liquefied by 83 (55 per cent) (observed for thirty- 

 four days at 20C.); 89 (59 per cent) were motile; 46 (30.5 per 



TABLE IA 

 Coefficients of correlation for each pair of characters in table 1 



cent) formed indol from Witte's peptone, and gas was formed as 

 follows: sucrose 148 (98.2 per cent) ; raffinose 145 (96.2 per cent) ; 

 dulcitol 45 (29.8 per cent) ; glycerol 69 (45.6 per cent) ; salicin 

 149 (98.8 per cent'); dextrin 90 (59.5 per cent); inulin 22 (14.6 

 per cent) and starch 65 (43 per cent) . It is evident from table 1 

 that sucrose, raffinose and salicin, because of their extreme 

 availability, cannot be employed for differentiation within the 

 group. The coefficients of correlation for each pair of remaining 

 characters are given in table IA. 



Mere inspection of table IA shows that gelatin liquefaction is 

 almost perfectly correlated with motility and fermentation of 

 glycerol, dextrin, and starch; the association being positive with 

 motility and negative with the others. Similarly motility is 



