M icro-org w tSMS OF M \ im.i-; Sap t33 



The moisture in the sirups of this group varies from 29.64 

 to 38.21, and averages 34.99%. 



The sucrose averages 62.48^ . equivalent, on a moisture tree- 

 basis, to 96.13' i . 



The invert sugar percentages were low, the average on a 

 moisture free basis being 0.51%, the highest, 0.90, the lowest 

 0.23'/. This checks closely with the results shown in tables [6 

 and 18, with which the data secured with the samples of this 

 group are comparable. 



The total and insoluble ash contents are low of standard in 

 two of the eight samples and the malic acid value is deficient in 

 three samples. 



Group 6. Inoculated ivith red yeasts. These organisms are 

 quite common, particularly toward the close of the season. The 

 evaporating sap and sirup containing them give off an offensive 

 yeasty odor. They seriously impair the flavor and in many 

 instances cause the color to grade several shades darker than 

 it otherwise would ; and they also materially increase the invert 

 sugfar content because of their action on the sucrose. 



