Micro-organisms of Maple Sap t27 



The moisture content in these thirteen samples varies from 

 27.81 to 42.19 with an average of 36.78%. 



The sucrose ranges from 53.27 to 68.82 and averages 

 60.41%. No. 65, which contains the lowest sucrose figure, is 

 in consequence high in both water and invert sugar. 



The invert sugar averages 0.65% with a miximum of 2.04 

 and a minimum of 0.27%. None of the samples, save Nos. 43 

 and 65, show marked evidences of souring previous to boiling. 

 No. 1 was purposely evaporated at a slow rate, about 6 hours, 

 or four times the usual interval, being taken. Its low invert 

 sugar content, 0.66%, together with its satisfactory flavor and 

 color, indicate that the time taken in boiling this fairly purr 

 sap produced no marked inversion effect on the sucrose. 



Four of these samples, Nos. 96, 104, 112 and 120, when 

 calculated to a moisture free basis, show a deficiency of total 

 ash, two of which, Nos. 104 and 112, are just under the limit 

 for insoluble ash, while one, Xo. 112, is low in malic acid value. 

 In three of these four cases the concentration of the sirup was 

 carried too far, the moisture content ranging from 27.81 to 

 31.34%. The malic acid value figure, 0.44%, is the lowest ever 

 observed by the writer on pure Vermont goods. 



Group 3. Inoculated with non-fluorescent bacteria. These 

 organisms are common in nature. When they occur in the sap 

 and are allowed to develop, they injure the flavor more than they 

 do the color of the resulting sirup. Two of the four samples 

 were rated medium as to flavor, and two, good. The color of all 

 four was exceptionally light, easily being classed No. 1 as com- 

 mercially graded. 



