24 KXIV.lllMKMS ON THE SPOILAGE OF TOMATO KETCHUP. 



amount of sugar increased. In the 70 and 75 gram solutions growth 

 was delayed one day in its appearance. In the 80, 85, .and 90 gram 

 solutions growth was delayed two days, the colonies growing sub- 

 merged at first, but after a time forming on .the surface. The myce- 

 lium remained very thin, but a thick layer of spores formed. From 

 this point on the amounts were increased by 10 grams up to 200. The 

 development became slower and less successively until 170 grams 

 were added. In this case a small colony appeared on the surface in 

 seven days, but seemed to grow less after that. The solutions were 

 held, and in time crystals separated from the thick sirups. After two 

 months dry-looking colonies developed along the edges, forming a 

 ring, and some formed on the surface, these occurring also in the 

 flasks containing 170, 180, 190, and 200 grams of sugar per 100 cc. 

 The colonies were a dull greenish drab in spots, the remainder being 

 white. 



For the yeast the 80-gram solution of sugar was the strongest in 

 which any development took place. 



SPICES. 



Experiments to determine the value of the spices as antiseptics 

 were made, using water infusions, acetic-acid extracts, and oil 

 extracts. 



WATER INFUSIONS. 



In making the water infusions 20 grams of the whole spices, with 

 200 cc of water, were boiled for forty-five minutes. This is approxi- 

 mately the length of time that the spices are cooked in the ketchup in 

 the factory. The liquid was then filtered and from 0.1 to 5 cc of the 

 filtrate was used in 10 cc of tomato bouillon. The same organisms 

 were used as in the former experiments. 



The tests showed that cinnamon and cloves were the strongest anti- 

 septically. These checked grow r th when used in small amounts, but 

 it required 3 cc of the cinnamon and 1 cc of the cloves to inhibit the 

 growth of the mold. Mustard, paprika, and cayenne pepper checked 

 growth also, but 5 cc, the highest strength used, did not inhibit 

 growth. The ginger, mace, and black pepper had no apparent effect 

 in the quantities used. 



The effect of the spices on the development of the yeast was some- 

 what different from their effect on Penicillium. The cinnamon 

 showed the strongest action, 3 cc being effective, whereas 5 cc of the 

 cloves was required. The cayenne pepper came next in effective- 

 ness, and after that the black pepper. The ginger, mace, and mus- 

 tard solutions had no effect in the strengths used. 



The remainder of the spice infusions were kept in glass-stoppered 

 bottles in the laboratory, and in a few weeks' time there was a coat- 

 ing of mold formed over the surface of the mace, the mustard, and 



