Micro-organisms of Maple Sap t29 



The moisture content of these samples was quite uniform, 

 a variation of less than 5', being found. Its average was 



3470%- 



The sucrose varied from 59.73 to 64.98, averaging 62.36^ ■ 



The invert sugar, while averaging higher than in the pre- 

 viously mentioned controls, did not show such extremes. The 

 average of 0.99% as analyzed, equivalent to 1.52% on a dry 

 hasis, is clearly indicative of the fact that the organisms used 

 were not active inverters of sucrose. The records show that the 

 sap from which sirup 55 was made had a bacterial count of nearly 

 3.000,000. While apparently inactive as regards inversion they 

 did, however, affect the flavor of the product, causing it to fall 

 off 1.5 points from the control. 



The ash and malic acid value data in all cases exceed the 

 usual standard. It should he noted, however, that the first three 

 samples, Nos. 9, 10 and 12, were from the 1909 crop, and, as 

 has been mentioned, no particular care was taken to remove all 

 niter as was the case with No. 55. 



Group 4. Inoculated with pink cocci. The presence of 

 these organisms in maple sap is decidedly detrimental to the pro- 

 duction of a first class sirup. They seriousl) affect the flavor 

 hut have no marked influence on the color. 



