XI, U, 4 



Wade: Carbohydrate Fermentation 



167 



In Table III are shown the amounts of acid increase by each 

 strain in those sugar bouillons of series II that were in any 

 degree affected. There is also shown the average per cent of 

 acid production in each sugar, with the similar averages of 

 series I appended for comparison. Further, as indicating the 

 relative fermentative activities of the different strains, the aver- 

 age acid production by each strain of organism in all but the 

 glycerin medium is shown. 



Table III. — Increase of acidity in 0.5 per cent sugar bouillons {series II) 

 in cubic centimeters of normal sodium hydroxide. 



Strain. 



Dex- 

 trose. 



Man- 

 nite. 



Levu- 

 lose. 



Malt- 

 ose. 



Salicin. 



Arabi- 

 nose. 



Galac- 

 tose. 



A - - — 



1.5 

 1.5 

 1.6 

 1.5 

 1.4 

 1.4 

 1.5 

 1.4 

 1.7 



1.7 

 1.7 

 1.6 

 1.6 

 1.7 

 1.4 

 1.3 

 1.5 

 1.7 



1.3 

 1.4 

 1.2 

 1.6 

 0.8 

 1.3 

 1.1 

 1.1 

 (') 



1.2 

 0.8 

 1.1 

 0.6 

 1.1 

 1.1 

 1.0 

 1.0 

 1.1 



1.8 

 1.8 

 1.8 

 1.9 

 1.6 

 1.6 

 0.4 

 1.1 

 1.8 



1.2 

 1.0 

 1.0 

 1.0 

 1.1 

 0.8 

 1.2 

 1.2 

 1.3 



1.2 

 0.9 

 0.8 

 0.8 

 0.8 

 0.9 

 0.3 

 0.7 

 0.9 



B 



C - - - - 



D 



E — 



F 



G 



H - 



I.... 



Average increase 



Average increase, series I. 



1.50 

 1.22 



1.57 

 1.02 



1.22 

 1.64 



1.00 

 0.82 



1.53 

 0.81 



1.09 

 0.79 



0.80 

 0-62 







Strain. 



Dex- 

 trin. 



Inosite. 



1 

 S-b'te.SaccHa- 



Amyg- 

 dalin. 



Glyc- 

 erin 

 (Iper 

 cent) . 



Aver- 

 age ac- 

 tivity. 



A — 



0.5 

 0.4 

 0.5 

 0.5 

 0.5 

 0.5 

 0.4 

 0.4 

 0.5 



0.1 



0.1 































0.1 



0.2 



0.1 



0.1 



0.2 



0.1 







0.1 



0.3 















0.1 







0.2 



(•>) 







0.3 























0.1 











0.3 



0.6 



0.1 







0.2 



0.1 



0.1 



1.1 



0.4 



0.2 



0.82 

 0.75 

 0.74 

 0.75 

 0.71 

 0.72 

 0.60 

 0.67 

 0.84 



B 



C . .. . 



D... 



E 



F 



G 



H 



I _... 





0.47 

 0.35 





 0.25 





 0.31 





 0.41 





 0.37 



(<=) 



0.73 



Average increase, series I 





""' ' 1 



• No growth. 



t* Contaminated. 



* Irregular. 



As a result of these titrations the reagents used may be roughly 

 grouped according to the extent to which B. pestis produced acid 

 in bouillons containing them. Group I includes dextrose, man- 

 nite, and levulose, which are strongly acidified. In group II are 

 salicin, arabinose, maltose, and galactose, which are weakly acid- 

 ified. Glycerin holds an odd position in that but two of the 



