22 NUTRITION FACTORS IN YEAST AND BACTERIA 



TABLE II. (a) (continued) 



PH 



No. Hydrolysates of Animal Proteins. Growth after 



(1 cc. used in each test) incubation 



6. Serum globulin 7.3 



6 (a). " (sterile control) 7.3 



7. Serum albumin 7.3 



7 (a). " (sterile control) 7.3 



8. Beef-heart (muscle) protein 7.2 



8 (a). " (sterile control).. 7.3 



9. Egg globulin 7.0 



9 (a). " (sterile control) 7.3 



10. Egg albumin 7.3 



10 (a). " (sterile control) 7.3 



11. Vitellin (egg yolk) 7.3 



11 (a). " " (sterile control) 7.3 



12. Liver globulin 7.2 



12 (a). " (sterile control) 7.3 



13. Liver albumin 7.3 



13 (a). " (sterile control) 7.3 



14. Gelatin (commercial) + 6.0 



14 (a). (sterile control) 7.2 



15. Gelatin (prepared from bone and marrow) .... 7.2 



15 (a). " " " " " " (ster- 



ile control) 7.3 



16. Gelatin (prepared from bone without mar- 



row) 7.2 



16 (a). Gelatin (prepared from bone without marrow) 



(sterile control) 7.3 



TABLE II (b) 



PH after 



No. Hydrolysates of Vegetable Proteins. Growth incubation 



17. Edestin + 6.5 



17 (a). (sterile control) 7.3 



18. Gliadin 7.0 



18 (a). (sterile control) 7.1 



19. Zein 7.3 



19 (a). " (sterile control) 7.3 



20. Glutelin (corn) 7.0 



20 (a). (sterile control) 7.2 



21. Legumin 7.0 



21 (a). (sterile control) 7.2 



22. Vicilin _ 7.0 



22 (a). " (sterile control) 7.2 



