408 



Microscopic Appearance of Penicillium — Continued. 





Size of 





Preservative. 



Germinated 



Characteristics of Development. 





Conidia in /J. 





Sodium formate, 1-5% 



13.3 



Hyphs; swollen, coarsely granular protoplasm, short side branches, 

 blunt ends, disorganized, or normal size with fine granules and 

 many vacuoles, some cells empty. 



Sodium formate, 1-2% 



13.6 



Hyphs swollen, coarsely granular, short side branches which do 

 not develop, blunt ends, disorganized, break easily. 



Formic acid, 1-5% 



14.0 



Hyphs swollen coarsely granular, blunt ends, many broken, er 

 normal size, finely granular, many vacuoles. 



Formic acid, 1-2% 



11.4 



Hyphae swollen, coarsely granular, yellow, distorted, badly di - 





41.8 



organized, break easily. Nearly all germinated conidia broken. 



The sugar and salt caused the hyphre to shrink and to assume dis- 

 torted shapes when in sufficient amounts to cause a retardation. The 

 cranberry juice, both raw and cooked, also caused shrinkage, and the raw 

 juice a distortion. All of the others caused the conidia and hyptue to 

 swell and some of them also caused a distortion. The mould grown in the 

 alcohol solution had tough walls in spite of the swelling, and a clear, 

 sharp appearance. The borax and boric acid also produced a clear ap- 

 pearance. The sodium benzoate, benzoic acid, sodium salicylate, salicylic 

 acid, sodium formate, formic acid, acetic acid, and cinnamon produced 

 swelling, distortion, a disorganization of both the protoplasm and cell wall, 

 and a yellowing of the protoplasm. The cell wall had no elasticity nor 

 toughness, so that the placing of the coyer-glass gently on a mount was 

 sufficient to break the walls of the more distended hyphse and to allow the 

 protoplasm to flow out. The protoplasm appeared to be without coherence; 

 when the wall gave way, it flowed in all directions, as if it were composed 

 of loose particles having no cohesion. The sodium sulphite, saccharin, 

 cloves, and copper sulphate growths had similar characteristics to those 

 enumerated for the other preservatives, but not so strongly developed. 



In summarizing the results, there seem to be two different actions 

 induced by the action of the substances on the protoplasm, in one case a 

 plasmolyzing effect causing a shrinkage and distortion, as in the salt and 

 sugar, and in the other case a toxic effect producing a disorganization of 

 both the protoplasm and wall, and a discoloration of the protoplasm, the 

 substances showing varying degrees of toxic power. 



