80 UNIVERSITY OF WISCONSIN STUDIES 
the fact that under the conditions used in our work 264 
cultures from a great variety of sources gave CO./H, ratios 
varying only from 1.0 to 1.1. The amount of gas, as would 
be expected, was subject to greater variation, but for a certain 
type of culture under definite conditions the volume of gas 
could be predicted with considerable accuracy. The kind of 
gases formed in the anaerobic fermentation of sugars was 
limited to carbon dioxide and hydrogen with a very small 
amount of a residual gas which was undoubtedly nitrogen. 
The origin of this residual gas is not certain but it obviously 
has no part in the main fermentation. 
A total of 615 cultures has been subjected to an exact deter- 
mination of the gas produced in the anaerobic fermentation 
of dextrose. The results of these determinations are as- 
sembled in Table I and Fig. 1, and inelude all of the cultures 
with the exception of a few from water. 
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02 
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2 2 
s 3 
8 a 
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are 
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fa 38 
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Fig. 1 
In making the frequency polygons shown in Fig. 1, the 
liquefying and non-liquefying cultures have been separated 
and the percentages calculated for the two groups separately. 
The proportion of liquefying cultures was so small that it was 
necessary to make the calculations in this way. While this 
distinction may seem to ascribe an undue importance to the 
liquefaction of gelatin it follows the usual enstom and is 
probably justified. 
