MlCRO-OKGANlSMS OF MA1XE Sac 





material was sterilized on the mornings of .March 31, April 1 and 

 April 2, inoculated when cool, and incubated at temperatures in- 

 dicated in the graph (figure 141. 



Fig. 14. Graph of incubation temperatures for series 13 : saps 11:: in L20 

 inclusive. The arrow heads mi next 1" the bottom line from left \<> righl indi 

 cate respectively the time o£ inoculation, the time <>f evaporation of the Brs1 

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



113. Number 113 was a control evaporated on the morning 

 of March 31. The reaction was 2% X/100 acid. The sirup 

 contained 96.97% sucrose and 0.61'. invert sugar. The color 

 was 4. flavor 2, and score 875. 



114. Number 114 was inoculated with red yeast LXII. 

 A reddish type of clouding developed and the organism was re- 

 covered in large numbers. The reaction was 5/, X 100 acid. 

 The sirup contained 96.31 ''/< sucrose and i.oiA invert sugar. 

 The color was 5, flavor 3, and score J~$\ depreciation from con- 

 trol, color 1, flavor 1, and score 100. 



115. Number 115 was inoculated with gray yeast CXXI. 

 A milky type of souring developed. The organism was re- 

 covered. The reaction was 4.7'. X 100 acid. The sirup con- 

 tained 95.14X sucrose and 1.52X invert sugar. The color was 

 7, flavor 4, and score 600; depreciation from control, color 3, 

 flavor 2, and score 275. 



116. Number 116 was a composite inoculated with red 

 yeast LXII and fluorescent pseudomonas CXLV. A green type 

 of souring developed. The fluorescent organisms appeared in 

 large numbers on the plates, hut the yeast was not recovered. 



