Mil kiih irg \.\ [SMS "!■' M M'i i. S \r 



367 



95.07^? sucrose and 1.05$ invert sugar. The color was 6, flavoi 

 2, and score 825; depreciation from control, color 2, flavor 1, 

 and score 100. 



47. Number 47 was inoculated with pink coccus IV. \ 

 milky type of souring developed. The plates showed a count 

 of 1,950,000 organisms per cc, the majority of which apparently 

 were produced by the introduced organism. The reaction was 

 i).')'. N/100 acid. The sirup contained 88.81% sucrose and 

 7.90% invert sugar. The color was 6, flavor 3, and score 750; 

 depreciation from control, color 2, flavor 2, and score 175. 



48. Number 48 was inoculated with gray yeast CLXXX. 

 The sap became milky and developed a yeasty odor. The organ- 

 ism was recovered in association with bacteria the colonies 

 of which resembled those of the subtilis group. The plates gave 

 a total count of 1,625,000 per cc. The reaction was 1(1.7'- 

 N/100 acid. The sirup contained 93.89'// sucrose and 2.35^ 

 invert sugar. The color was 6, flavor 2 2 , and score 775 ; depre- 

 ciation from control, color 2. flavor I 2 , and score 150. 



series 6: sirups 49 To 57 

 Series 6 was made from sap which flowed on March jo. A 

 sufficient quantity was gathered at four o'clock for 9 samples 

 and the material was thoroughly mixed to insure uniformity of 

 chemical composition. Two of the samples were left untreated 

 while the others were heated to boiling, cooled, and, with the ex- 

 ception of one, inoculated. The air temperature maintained dur- 

 ing the 3 days' incubation is shown in the accompanying graph 

 (figure 7). 



Fig. 7. Graph of incubation temperatures Eor series 6 ; saps !'.» to 57 in 

 elusive. 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 first 

 sample and the time of evaporation of the last sample. 



