278 Trans. Acad. Sci. of St. Louis. 
TABLE IV 
DATA ON THE PREPARATION OF NUTRIENT GELATIN. 
: Date of Time ‘ Reaction 
ga Sey prepara- | heated Hebi _ When Final rer aca 
tion. iat nl over Big oo a Beri filtrate in 
No free flame. ; og 
; 1900. bath. dissolved. 
1 May 12) 10 min. 8 min. +4.7% |+1.5% 4500 
2 Ot: Ba-4) RB: #8 10... + 5.7% af 5450 
3 ROO 1 a0 00 + 4.8% ae 3600 
5 lw ale | 6 | teem | «| ga60 
é Sete ae: g Pa Te «“ 5400 
7 grees GS | Sid, ts + 3.8% 2 4600 
8 Jaly 11556) * of -+ 4.0% By 5200 
9 ee OO Re: OF I + 5.3% as 5500 
10 cigiiiee | 35 pe | Bead 15.8 + 4.4% s 5000 
11 uae yi es o% + 5.2% ci 5650 
Aug. 1 BO: #4 m9 4.7 é3 5500 
18 ra 28 te 5 46 aK tre a} 5300 
14 Sept. 8} 30 * Blac + 4.7% e 5250 
15 aes ee | ale + 4.5% 5350 
16 pomgey i ie Ble’ * TN a 19:97 + 4.7% fe 4500 
17 Oct. 17] 30 ** G3 + 4.0% ‘ 5100 
Average + 4.7% 
Note: In all cases 12 per cent gelatin, 1 per cent peptone, and 0.5 per 
cent salt were added to the meat infusion. In lots 7, 8,10, 16 and 18 eggs 
were used to clarify the medium. In lots 8 and 9 the broth was boiled for 
45 minutes. 
