Micro-organisms op Maple Sap 419 



PART II 



DISCUSSION OF PHYSICAL AND CHEMICAL DATA SECURED ON 



MAPLE SI HIPS OBTAINED FROM SAPS INOCULATED 



WITH MICRO-ORGANISMS. 



By C. H. Jones 



The analyses of maple sirup displayed in tables 15-37 

 (pages 420 to 457) were made on samples secured in the prosecu- 

 tion of the work discussed in the preceding pages. They were 

 obtained during three successive sugar seasons and include not 

 only pure sirups made under the most favorable conditions pos- 

 sible, but, also, those representing the extremes of both nat- 

 ural and artificial inoculation with bacteria, yeasts and molds. 



The samples were sterilized at the time of manufacture and 

 stored in the dark in sealed half-pint ''lightning" jars. All 

 analyses were made immediately after opening the jars. Particular 

 attention was paid to the sucrose and invert sugar contents, but, 

 in addition, the moisture, ash, and malic acid value were secured 

 in order to determine the effect of the treatment on the data 

 usually employed in judging the purity of maple products. The 

 analytical methods employed were those in ordinary use, as out- 

 lined in bulletin 134 of the Bureau of Chemistry of the United 

 States Department of Agriculture. 



It should be remembered that these samples were all pure 

 maple sirups so far as admixture with cane or other sugars is 

 considered. They were, however, either naturally or artificially 

 inoculated with the types of micro-organisms normally present 

 in maple sap. This inoculation, as will be shown, has a greater 

 influence on color and flavor (physical characteristics) than on 

 the chemical composition. 



A total of 128 samples were examined. The analytical re- 

 sults are reported in groups, based mainly on the nature of the 

 inoculating organisms employed. The sample numbers and 

 groupings correspond to those outlined on pages 402 to 409. 



