﻿Concerned 
  in 
  the 
  Decomposition 
  of 
  Glucose 
  and 
  Mannitol. 
  297 
  

  

  ■ 
  In 
  Table 
  III 
  the 
  above 
  results 
  are 
  calculated 
  as 
  percentages 
  upon 
  the 
  

   sugar 
  fermented. 
  

  

  Table 
  III. 
  

  

  Products 
  of 
  the 
  action 
  of 
  B. 
  coli 
  communis 
  on 
  glucose, 
  calculated 
  as 
  

   percentages 
  upon 
  the 
  glucose 
  fermented. 
  In 
  the 
  cases 
  where 
  the 
  fermenta- 
  

   tion 
  was 
  carried 
  out 
  in 
  the 
  presence 
  of 
  calcium 
  formate, 
  allowance 
  has 
  

   been 
  made 
  for 
  the 
  hydrogen 
  or 
  carbon 
  dioxide 
  which 
  has 
  arisen 
  from 
  this 
  

   source, 
  so 
  that 
  the 
  results 
  tabulated 
  represent 
  products 
  from 
  the 
  glucose 
  

   itself. 
  

  

  

  Products 
  as 
  percentages 
  upon 
  the 
  glucose 
  

   fermented. 
  

  

  Glucose 
  

   alone. 
  

  

  Glucose 
  fermented 
  with 
  calcium 
  formate. 
  

  

  0. 
  

  

  , 
  j 
  , 
  

  

  3. 
  

  

  4. 
  

  

  Succinic 
  acid 
  

  

  0-33 
  

   16 
  37 
  

  

  2-76 
  

   19 
  34 
  

   28-47 
  

   20-32 
  

   11-04 
  

  

  1- 
  20 
  

  

  30 
  -71 
  

  

  2- 
  98 
  

   18-79 
  

  

  31 
  -56 
  

   12-01 
  

  

  5 
  01 
  

  

  1 
  -64 
  

   45 
  -41 
  

  

  24-97 
  

   21-61 
  

   3 
  26 
  

   1-45 
  

  

  0-82 
  

   36-60 
  

  

  14-41 
  

   18 
  -57 
  

   11 
  -87 
  

   17-16 
  

  

  51 
  

   16 
  -77 
  

  

  15-17 
  

   51 
  -65 
  

   11 
  04 
  

   2-82 
  

  

  98 
  -63 
  

  

  102 
  -26 
  

  

  98 
  -34 
  

  

  99 
  -43 
  

  

  97 
  -96 
  

  

  It 
  will 
  probably 
  be 
  admitted 
  that 
  these 
  results 
  are 
  surprisingly 
  accurate. 
  

   Many 
  analyses 
  have 
  to 
  be 
  carried 
  out 
  to 
  obtain 
  the 
  proportions 
  of 
  all 
  the 
  

   products 
  of 
  such 
  fermentations 
  as 
  will 
  be 
  seen 
  for 
  some 
  of 
  the 
  data 
  in 
  

   Table 
  I, 
  and 
  it 
  may 
  be 
  fairly 
  claimed 
  that 
  the 
  present 
  results 
  are 
  very 
  

   satisfactory, 
  and 
  form 
  a 
  good 
  basis 
  for 
  a 
  consideration 
  of 
  the 
  relations 
  

   between 
  the 
  products 
  concerned. 
  It 
  is 
  essential 
  to 
  insist 
  upon 
  this 
  fact, 
  

   because, 
  in 
  the 
  writer's 
  opinion, 
  the 
  results 
  recorded 
  here 
  are 
  of 
  fundamental 
  

   significance 
  in 
  regard 
  to 
  the 
  whole 
  question 
  of 
  the 
  manner 
  of 
  decomposition 
  

   of 
  the 
  glucose 
  molecule 
  under 
  the 
  influence 
  of 
  bacteria. 
  Such 
  generalisations 
  

   will, 
  however, 
  be 
  reserved 
  till 
  Part 
  VI 
  of 
  this 
  series 
  of 
  communications, 
  and 
  

   in 
  the 
  present 
  only 
  the 
  most 
  obvious 
  conclusions 
  will 
  be 
  drawn. 
  

  

  It 
  will 
  assist 
  in 
  the 
  consideration 
  of 
  these 
  results 
  to 
  adopt 
  the 
  practice 
  of 
  

   Parts 
  III 
  and 
  IV, 
  and 
  record 
  the 
  percentages 
  of 
  products 
  in 
  the 
  form 
  ' 
  of 
  

   curves. 
  Such 
  curves 
  are 
  obtained 
  by 
  plotting 
  the 
  percentages 
  of 
  the 
  various 
  

   products 
  in 
  columns 
  corresponding 
  to 
  the 
  individual 
  experiments, 
  the 
  

  

  