Micro-organisms oi? Maple Sap t65 



This table, studied in conjunction with its predecessors, 



shows : 



(i) That the color averaged 6, with extremes of 3 and 

 9, indicating that in all cases the goods were of high grade. 



(2) That the flavor ranged from 1 to 5 with an average of 

 3, which corresponds to medium. Of the 34 samples listed, 4 

 scored 1 in flavor, 9 scored 2, 7 scored 3, 10 scored 4, and .| 

 scored 5 (buddy). In other words 20 samples or 3 out of 5 

 •Traded medium or better than medium. 



(3) That 10 of the 34 samples were "controls," that 5 were 

 "last run sap, sweet," that 1 was inoculated with green mold, '1 

 with yeasts, 8 with bacteria, and 3 with mixtures of yeasts and 

 bacteria. Hence, 15, or 44% of the total number, were not 

 artificially inoculated. 



(4) That invert sugar was not formed in excessive 

 amounts. 



(5) That most of the samples contained far less water 

 than the 35% which the standard 11 pounds to the gallon sirup 

 carries. They were, consequently, considerably heavier than 

 necessary. But 4 samples contained more than 35%' of water, 

 while thirty carried from 26.75 to 34.46%, and twenty less 

 than 30% of water. 



The standards of ash and malic acid used were predicated on 

 an eleven-pound gallon, or 35% moisture, basis. It is quite evident 

 that the over-concentration secured in these samples together 

 with their thorough clarification before analysis, resulted in 

 an increased precipitation and sedimentation of the "niter," 

 greater than would have occurred had the sap sirup been con- 

 centrated only to the standard density. This tended to lower the 

 ash and malic acid contents of the sample as analysed. This is 

 strikingly brought out by a comparison of the analyses of samples 

 containing over 34% water with those containing less than this 

 amount as shown on the next page. 



