462 



Bulletin 167 



The average invert sugar in the sirups examined, together 

 with the maximum and minimum amounts found in the indi- 

 vidual samples, are summarized in table 35 in the order of their 



magnitude. 



TAI5EE 35. 



AVEBAGE INVERT SUGAR CONTENT OF THE DIFFERENT GROUPS AMI 

 MAXIMUM AM) MINIMUM IN INDIVIDUAL SAMPLES 



INVERT SUGAR 



Calculated to a 

 Group Character of moisture-free basis 



number organism Average Maximum Minimum 



% % 



14 Tin buckets 0.41 * * 



11 Last run, sweet 0.47 0.82 0.12 



5 Failures 0.51 0.90 0.23 



1 Control 0.G0 1.58 0.19 



15 Burned control 0.70 * * 



2 Incubator control 1.04 3.52 0.41 



8 Fluorescent 1.09 2.4G 0.38 



3 Non-fluorescent 1.52 2.38 0.77 



9 Composite 1.64 4.09 0.68 



17 Sour sap, kept 1.88 2.83 1.23 



16 Last run, sour 2.07 4.59 0.34 



4 Pink cocci 2.45 7.90 0.65 



6 Red yeasts 3.18 7.63 1.01 



1 :: Green molds 3.56 4.39 2.61 



10 Bacillus aceris 4.70 7.20 1.72 



7 Gray yeasts 6.86 28.35 1 .21 



14 Wooden buckets 6.91 * * 



1 5 Pink yeasts 8.69 * * 



12 Fluorescent bacteria and spore- 



bearers 1 1.03 16.03 7.51 



* Single sample. 



It is readily seen that the average invert sugar figures show 

 a fairly regular gradation from 0.41 to 11.03%, nut tnat tne max i~ 

 mum and minimum figures among the different groups exhibit 

 wide variations. Thus the average for group 7, gray yeasts, is 

 6.869? • Dut u is obtained by averaging eight results, which var\ 

 all the way from 1.21 to 28.35%. These differences in the maxi- 

 mum and minimum figures found in the same group are doubt- 

 less due to the fact that certain strains produced a more com- 

 plete infection and were better inverters of sucrose than were 

 others. Certain of the organisms used, notably those of the 

 fluorescenl group, had but little effect on the sucrose. They 



