Micro-organisms of Maple Sap 



353 



97.169? sucrose and 1.44 °/t invert sugar. The color was 11, 

 flavor 2, and score 700; depreciation from control, color 5, flavor 

 I, and score 175. 



0. Number 6 was a control having exactly tbe same history 

 as number 1, except that it was concentrated over a brisk fire 

 under conditions which required less than 2 hours to reduce it 

 to sirup. The sirup contained 95.41% sucrose and 097% in- 

 vert sugar. The color was 6, flavor 1, and score 875. 



SERIES 2: SIRUPS 7 TO 12 



Following the run of March 24 no more sap was obtained 

 until March 27, on which date a light run occurred and enough 

 sap was secured for seven samples. Six of these were inocu- 

 lated and handled under conditions similar to those described for 

 series 1. The air temperature maintained during the incubation 

 may be seen by referring to the graph (fig. 3). The seventh 



CO 

 Si 



■IS 

 10 



r 



Fig. .'5. Graph of incubation temperatures for series 2 ; saps 7 to 12 in- 

 clusive. The arrow heads on next to the bottom line from left to right indi- 

 cate respectively the time of inoculation, the time of evaporation of the firs' 

 sample and the time of evaporation of the last sample. 



SI 



sample was reserved for a control, but, unfortunately, the glass 

 jar containing the sirup was broken during sterilization and the 

 sample was lost. From the notes made at the time of boiling 

 it seems certain that the sirup was at least equal in quality to 

 number 6 in the preceding series and probably slightly superior 

 to it. The sirups of series 2 have therefore been referred to 

 number 6 as a control. One of the saps of this series was titrated 

 in cold solution against phenolphthalein with N/Too sodium 

 hydroxid just before evaporation. The reaction is stated in per- 

 cent of hundredth normal acid. 



