Micro-organisms of Maitm Sap 



385 



SERIES 12 : SIRUPS [05 l" I [2 



The sap for this series was collected on March 27, given 

 two sterilizations, inoculated on the morning of March 29, and 

 incubated for 3 days at the temperatures indicated in the accom- 

 panying graph (figure 13). 



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Fig. 13. Graph of incubation temperatures tor series 12 : saps 105 to 1 111 

 inclusive. The arrow heads on next to the bottom line from left to right iinli 

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

 sample and the time of evaporation of the last sample. 



105. Number 105 was a control evaporated on the morning 

 of March 28. The reaction was 1% N/100 acid. The sirup 

 contained 96.23% sucrose and 0.24 invert sugar. The color was 

 3, flavor 2, and score 900. 



106. Number 106 was inoculated with red yeast CCIII, 

 which evidently made a feeble growth as the organism was not 

 recovered from the rather high dilutions employed in plating. 

 The reaction was 4.1% N/100 acid. The sirup contained 

 97.30% sucrose and o.66 c 'c invert sugar. The color was 7, flavor 

 3, and score 725 ; depreciation from control, color 4, flavor 1, and 

 score 175. 



107. Number 107 was inoculated with pink coccus CYI. 

 A pale milky type of souring developed. The organism was 

 recovered. The reaction was 4% N/100 acid. The sirup con- 

 tained 94.52% sucrose and 0.69% invert sugar. The color was 

 5, flavor 4, and score 650; depreciation from control, color 2, 

 flavor 2, and score 250. 



108. Number 108 was inoculated with pink yeasl 

 CLXXVIII, but only one colony was recovered. The reaction 

 was 3.3% N/100 acid. The sirup contained 95.37% sucrose and 



