44ti Bulletin 167 



The moisture content of these sirups averaged 32.20, the 

 maximum being 38.12 and the minimum 28.81%. 



The sucrose averaged 65.03 with extremes of 60.19 and 

 69.62%. 



The invert sugar was exceptionally small in amount, averag- 

 ing only 0.32% and varying between 0.08 and 0.54%. This 

 in itself is proof that care was taken in securing the sap and 

 that no time was lost before boiling. The low invert sugar, 

 together with the exceptional light color, also leads to the infer- 

 ence that the objectionable flavor was not caused by external 

 contamination, but was due to some change or impurity in the 

 sap before it left the tree, occasioned by changes occurring inside 

 the tree, incident to the renewal of the yearly spring functions. 



The total ash content runs low in 5 out of 8 samples, the 

 average on a moisture free basis being 0.74, the maximum 0.83, 

 and the minimum, 0.59%. The insoluble ash is low in but one 

 instance, No. 124 being 0.01% deficient. The malic acid, value 

 meets requirements in every case. 



Group 12. Inoculated with fluorescent bacteria and with 

 spore-bearers. The saps used in securing these samples were inoc- 

 ulated with various strains of bacteria, mainly of the fluorescent 

 type. Through inadvertence, spore-bearing organisms of the sub- 

 tilis type commonly found in soil gained entrance 1 . The results 

 were strikingly influenced by the presence and action of these 

 spore-bearing organisms. The flavor was seriously injured, 4 

 out of 7 samples grading 4 (poor) and the rest of them 3 

 (medium). The color was darkened several shades and showed 

 a large depreciation as compared with the controls, although 

 none were classed below a Xo. 2, as commercially rated. By 

 comparison with the results obtained with fluorescent organisms 

 alone, it appears that the color injury should be attributed 

 largely to the introduced species, while the intruder is doubt- 

 less chiefly responsible for the ill flavor and the high invert 

 sugar content. 



1 See statement concerning this matter, page o77. 



