1921.] The Eighth Indian Science Congress. CXXxvV 
Studies relating to the bacteria associated with rice and 
other cereals.—By y GILBERT J. Fowter and D. L. Sen 
The researches summarised in the following abstract originated 
through a spree received from the Indian Munitions Board to investi- 
gate son bacterial eg of influence in the manufacture MY starch. 
in the firs oP ees meant the determination of the sources vd 
iieeieton’ ina fica factory and of the Saree which might lead t 
fermentation and consequent Tors of star 
mination of the condi adhe of resis 2 Leg naturally 
the special aden pation of the more resistant org of which the 
bacillus employed by Weizmann for the production of Ventana and butyl 
alcohol from starch was the most interes 
The discovery that this bacillus se the ordinary ener? of 
ard rice is fo a ~ possibly pathological importan 
expe ts may be described under the following beate? — 
as Bacterial leyerge in Cua manufacture. 
of 
II. Sterilisa 
EL. Condition ns gh sterility of cooked rice 
IV. Conditions of starch _ ermentation, with special reference to the 
acetone PS 
I. Bacterial factors in starch manufacture. 
Investigation showed that the principal source of infection in the 
case of pheroh gonial ing grains was the grain itself. Rice, ragi, jawar, 
wheat and maize were examined. 
t was found that gh in common with many other seeds, carries 
a sell eas ah PO ae mucilage which serves as a nidus for 
bacteri On the other hand, in confirmation oS i recent researches by 
incipient porokr kay of the grai sugar is formed and bacte 
vasion and consequent further Mesntateiion eels takes place. 
Il. The sterilisation of grain. 
The gee gy 2 of the grain was attempted by both wet and dry 
processe ; 
In the wet Leatgech solutions of copper sulphate, chlorine water and 
sulphurous acid were 
Pgh the dry pro cess chlorine, sulphur dioxide, ozone, carbon dioxide 
and naphthalene were emplo 
The dry process was ge to be more efficient and convenient than 
the wet process, and of the dry processes the use of sulphur ci oxi as 
the most oaayg able. Carbon dioxide has little antiseptic 
Sulphur dioxide, under the conditions em mployed, had ie. ‘effect of 
inhibiting pth sem on which from the point of view of starch manufacture 
is an advant 
In connection eg the storage of seed grain, however, further investi- 
gation on this is desirable with a view, if possible, of ot at 
conditions, wit that a piace may be eliminated and the germinating 
power left in 
effect ‘ot vial was encouraging in this connection, but only one 
experiment was tried. 
P The general question of the ep comer ae of the presence of bacteria to 
the ——e power remains to be e 
