Micro-organisms of AFait.k Sap 



383 



')<>. Number 96 was the control sterilized and placed in 

 the incubator without inoculation. The plates were sterile. The 

 reaction was 0.5% N/100 acid. The sirup contained 95-33^5 

 sucrose and 0.44', invert sugar. The color was 5, flavor 2, and 

 score 850; depreciation from control (number 89), color 2, flavor 

 o. and score 50. 



series [i : sirups 97 to 104 



The sap of this series was obtained on March 26, It was 

 sterilized at once and again on March 2j, and inoculated in the 

 evening- of the latter day and incubated for 3^ days. The 

 temperature is shown in the accompanying graph (fig. 12). 



Fig. 12. Graph of incubation temperatures for series 11 ; saps 97 to 104 in- 

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

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

 sample and the time of evaporation of the last sample. 



97. Number 97 was a control evaporated March 26 im- 

 mediately after gathering. The reaction was 0.5% N/100 acid. 

 The sirup contained 96.04% sucrose and 0.19% invert sugar. 

 The color was 3, flavor 1, and score 950. 



98. Number 98 was inoculated with pink yeast CXXXII. 

 A milky clouding developed accompanied by a very unpleasant 

 odor. The organism was recovered. The reaction was 1.5', 

 N/100 acid. The sirup contained 86.70^ sucrose and S.Oo' - 

 invert sugar. The color was 9, flavor 4. and score 550; de- 

 preciation from control, color 6, flavor 3, and score 400. 



99. Number 99 was inoculated with red yeast CX. A red- 

 dish brown type of souring developed, accompanied by a yeast) 

 odor, 'ldie organism was recovered. The reaction was 1.4', 

 N/100 acid. The simp contained 94.82^? sucrose and 2.05', 



