SYRUPS 



209 



is largely starch glucose, the glucose syrups, honey and other 

 syrupy substances used as a food and condiment. As a rule 

 these do not come to the notice of the bacteriologist. A micro- 

 scopical examination may be made occasionally. For example, 

 the finding of pollen grains may be the means of distinguishing 

 between true and imitation honey. Molds occasionally attack 

 syrups and less frequently yeast cells may be found in some of the 

 mproperly stored syrups. 



L 



FIG. 70. Streak culture appearance of B. californiensis on beef extract gelatin, i, 

 24 hr. old; 2, 48 hr. old; 3, 72 hr. old; 4, 4 days old. 



The bacteriological examination of sugars, candies and condi- 

 ments is wholly incidental and need not be discussed. Analysis 

 3f this class of substances is left almost entirely to the chemist 

 ind the micro-analyst. 



The bacteriological and microscopical examination of crushed 

 fruits, fruit juices and fruit juice concentrates is much the same 

 is for syrups. The crushed fruits at the soda fountain are very 

 prone to yeasty fermentation during the hot summer months. 



