Micro-orc.anisms of Maple Sap 435 



The moisture shows the usual variations, averaging - 35.48%. 



The sucrose averages 60.36, with a maximum of 68.17 

 and a minimum of 53.40%. 



The invert sugar averages 2.05 and extremes range from 

 0.70 to 4.79%. This maximum is equivalent to 7.63% on a mois- 

 ture free basis. The count secured on the plated sap previous 

 to boiling seems to bear no direct relation to the amount of in- 

 vert sugar. The count includes both bacterial and yeast colonies, 

 however, so that the figures do not express the relative infection 

 with yeasts. The variations in the invert sugar content may be 

 assigned partly to differences in the individual strains employed 

 and partly to the different degrees of infection secured. (See 

 table 9, pages 392 to 395, Nos. 42, 63 and 64). 



The total ash in Nos. 114 and 99 is below standard and the 

 insoluble ash in No. 114 is also 0.01% low. The malic acid 

 value is likewise a few points shy in No. 114. Both these samples 

 were quite concentrated, their water contents being 30.69 and 

 28.11% respectively. 



Group 7. Inoculated with gray yeasts. These organisms 

 are closely associated with the red yeasts previously mentioned 

 and, like them, are quite commonly found late in the sugar sea- 

 son. Their action is detrimental to a good flavored sirup, four 

 out of the eight samples being graded 4 in flavor, correspond- 

 ing to poor. In two cases the color was considerably darkened, 

 being classed 10 and 11, corresponding to a No. 2 commercial 

 grade. The invert sugar was increased in every case and a 

 maximum percentage of 19.15% was found in No. too. 



