356 I'.II.I.KTIN 167 



15. Number 15 was inoculated with red yeast LXII and 

 incubated for 3 days. As with other samples previously reported 

 where yeasts were employed a mixture of organisms developed. 

 The reaction was 5% N/100 acid. The sirup contained 93.2! 

 sucrose and 2.98/r invert sugar. The color was 8, flavor 2. 

 and score 775; depreciation from control, color 2, flavor 1, 

 and score 100. 



16. Number 16 was inoculated with green mold LXIY. The 

 bacteria naturally present developed in conjunction with the 

 mold and the sample had the appearance characteristic of the 

 green type of souring, but it was evident from the tufts of 

 mycelium present that the mold had made good growth. The 

 reaction was 8.2$ N/100 acid. The sirup contained 95.73$ 

 sucrose and 2.61 '/< invert sugar. The color was 10, flavor 4. 

 and score 525; depreciation from control, color 4. flavor 3. and 

 score 350. 



17. Number 17 was inoculated with green mold LXV. 

 A mixed infection resulted. The reaction was 8% X Too acid. 

 The sirup contained 92.76% sucrose and 3-47% invert sugar. 

 The color was 10, flavor 2, and score 725; depreciation from 

 control, color 4, flavor 1, and score 150. 



18. Number 18 was inoculated with green mold LXXIX. 

 A mixed infection resulted. The reaction was \2 ( '< X 100 acid. 

 The sirup contained 91.65% sucrose and 3.12% invert sugar. 

 The color was 10, flavor 2, and score 725 ; depreciation from 

 control, color 4, flavor 1, and score 150. 



19. Number 19 was inoculated with a composite culture 

 consisting of fluorescent bacteria, yeasts and molds. The re- 

 action was 5% N/100 acid. The sirup contained 93.28% sucrose 

 and 4.09% invert sugar. The color was 9, flavor 3. and score 

 ^7$: depreciation from control, color 3, flavor 2, and score 200. 



20. XTunber 20 was held without inoculation at low temper- 

 ature during the incubation period and reserved as a control 

 The reaction was 2% N/100 acid. The sirup contained 95.37 



