362 



Bulletin 167 



31 



F' 



Fig. 5. Graph of incubation temperatures for series 4 ; saps 27 to 40 in- 

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

 cate respectively the time of inoculation, the time of evaporation of the first 

 sample and the time of evaporation of the last sample. 



2"j. Number 2j was the control kept outside the incubator 

 at a temperature only slightly above its freezing point. Not- 

 withstanding the low temperature it contained 10,000 organisms 

 per cc. although there was no evidence of clouding at the time of 

 evaporation. The sirup contained 96.19% sucrose and 0.30% 

 invert sugar. The color was 4. flavor 2, and score 875. 



28. Number 28 was inoculated with gray yeast 24. The 

 sap became cloudy, at first greenish, then milky. The organism 

 was recovered in mixed culture. The plates showed 437,000 

 colonies per cc. The sirup contained 82.83% sucrose and 

 12.15% invert sugar. The color was 11, flavor 4, and score 500; 

 depreciation from control, color 7, flavor 2, and score 375. 



29. Number 29 was inoculated with fluorescent organism 

 CXXXIX. A green type of souring developed, the sap becom- 

 ing cloudy within twelve hours. The organism was recovered 

 in practically pure culture, the plates showing 12,330,000 per cc. 

 The sirup contained 94.19% sucrose and 0.38% invert sugar. The 

 color was 8, flavor 2 1 , and score 750; depreciation from control, 

 color 4. flavor o 1 , and score 125. 



30. Number 30 was inoculated with fluorescent organism 

 CLIX. It was recovered apparently in pure culture from the 

 green sour sap which resulted. The plates showed 3,262,000 

 colonies per cc. The sirup contained 93.75% sucrose and 

 0.89% invert sugar. The color was 8, flavor 2. and score y~' ? : 

 depreciation from control, color 4, flavor o, and score 100. 



