34 



Elements of Water Bacteriology. 



products causes the succeeding decrease, we are not 

 aware; but the facts are well established. 



Whipple has exhaustively studied the details of this mul- 

 tiplication of bacteria in stored waters, and has shown 

 in the table given below that there is first a slight reduc- 

 tion in the number present, lasting perhaps for six hours, 

 followed by the great increase noted by earlier observers. 

 It is probable that there is a constant increase of the 

 typical water bacilli, overbalanced at first by a reduction 

 in other forms, for which the environment is unsuitable. 



BACTERIAL CHANGES IN WATER DURING STORAGE. 

 (WHIPPLE, 1901.) 



1 0.0005 P er cen t peptone added to the water. 



