BIO-CHEMICAL CHARACTERISTICS OF BACILLI. OV 



of action on milk, some showing a loDg continued slight 

 acidity gradually becoming less, and probably, if left long 

 enough, eventually producing alkalinity, others more rapidly 

 produce strong alkalinity, while between the extreme types 

 are found several varieties. 



The iodol reaction tested by the nitrite and sulphuric 

 acid method varies considerably, but my own experience 

 shows that this method of testing is unreliable. It has 

 been possible since these tables were drawn up to procure 

 the reagents for the benzaldehyde test. (42) All the Gaertner 

 type organisms referred to in Table I. were tested by it, 

 but none of them gave positive indol reactions. 



The following cultures were tested in the same manner: 

 B. Food Poisoning Type. 



P. 



, 54 



Gaertaer 



Institut Pasteur 



p. 



, 55 



Gaertner 



Krai 1902 



p. 



,53 



Gaertner 



Krai 1904 



p. 



,29 



Gaertner 



Lentz 1911 





51 



Abel 



Krai 1906 





56 



Breslaviensis 



i Krai 





57 



Moorseele 



Krai 





61 



Gunther 



Krai 





65 



Hanstedt 



Krai 1906 





67 



Renfleth 



Krai 1906 





70 



Aertryck 



L.I.P.M. 1911 



C. Rat Virus Type. t 



P 46 Danysz 1904 



Danysz from Danysz Virus Co., 1904 

 Danysz from Liverpool Institute 1904 

 Danysz from Dr. Danysz 1906 

 From "Azoa" (P.D. & Co.) (Bur.) 1907 

 From "Azoa" (P.D. & Co.) (Bur.) 1910 

 From Ratin (Ratin Virus Co.) (Bur.) 1907 



p 



47 



p 



72 



p 



48 



p 



44 



p 



63 



p 



45 



