37(» 



Bulletin 167 



49), color o, flavor u, and score o. While this sample was given 

 the same score as number 49, it was considered by the expert 

 who scored the samples to be vcr\ slightly its inferior. 



SERIES 7 : SIRUPS 58 TO 65 



The sap for this series ran on March 21. It was collected 

 with the general supply in a gathering- tub late in the evening, 

 strained into buckets and allowed to remain over night in a cold 

 place. ( )n the morning of the following day all but one of the 

 samples was heated to boiling and cooled at once by placing the 

 buckets in ice water. As soon as cool the material was placed in 

 the incubator and cultures of organisms were added to the sample- 

 designed for inoculation. The air temperature maintained dur- 

 ing the incubation period appears on the accompanying graph 

 (figure 8). 



■ 



r° 



Fig. 8. Graph of incubation temperatures for series 7 ; saps 5S to 65 111- 

 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 first 

 sample and the' time of evaporation of the last sample. 



58. Number 58 was a control evaporated on the morning 

 of .March 22. The plates developed 380 colonies per cc, among 

 which those of the fluorescent bacteria predominated. The reac- 

 tion was 3', X/100 acid. The sirup contained 97.01% sucro>c 

 and 0.43% invert sugar. The color was 3, flavor 1, and score 950. 

 This sample was regarded by the judge as the third best sirup 

 obtained during the entire series of experiments. 



59. Number 59 was inoculated with red yeast CXXI1I. A 

 brownish-white clouding resulted. The organism was recovered 

 in association with spore-bearing bacteria apparently belonging 

 to the subtilis group. The plate< showed a development of 

 325.000 colonies per cc. The reaction was 8< c N/100 acid. The 

 sirup contained 94.74'' sucrose and 2.03$ invert sugar. The color 



