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  Mr. 
  E. 
  C. 
  Grey. 
  The 
  Enzymes 
  of 
  B. 
  coli 
  communis 
  

  

  Table 
  IV. 
  

  

  Products 
  of 
  the 
  action 
  of 
  B. 
  coli 
  communis 
  on 
  glucose 
  fermented 
  in 
  the 
  

   presence 
  of 
  formic 
  acid. 
  The 
  products 
  are 
  calculated 
  as 
  percentages 
  upon 
  

   that 
  portion 
  of 
  the 
  fermented 
  sugar 
  which 
  is 
  not 
  converted 
  into 
  lactic 
  acid. 
  

  

  

  Products 
  derived 
  from 
  the 
  glucose 
  itself. 
  

  

  G-lucose 
  

   fermented 
  

   alone. 
  

  

  Glucose 
  fermented 
  with 
  formic 
  acid. 
  

  

  0. 
  1. 
  

  

  2. 
  

  

  3. 
  

  

  4. 
  

  

  Carbon 
  dioxide 
  

  

  Formic 
  acid 
  

  

  Succinic 
  acid 
  

  

  Alcohol 
  

  

  Total 
  products 
  

  

  0-46 
  

   22-89 
  

  

  3-86 
  

   27-03 
  

   28 
  41 
  

   15 
  -44 
  

  

  1-75 
  

   44-86 
  

  

  4-35 
  

   27-48 
  

   17 
  -55 
  

  

  7-32 
  

  

  2-10 
  

   59 
  -94 
  

  

  31 
  -86 
  

   4-15 
  

   1-85 
  

  

  1-01 
  

  

  44-98 
  

  

  17-70 
  

   14 
  -58 
  

   21 
  -09 
  

  

  1-05 
  

   34 
  -69 
  

  

  31 
  -37 
  

   22 
  -53 
  

   5-84 
  

  

  98 
  -09 
  

  

  103 
  -30 
  

  

  99 
  -90 
  

  

  99-66 
  

  

  96-68 
  

  

  Per 
  cent 
  

   SO 
  

  

  70 
  

  

  60 
  

  

  50 
  

  

  *0 
  

  

  30 
  

  

  20 
  

  

  fO 
  

  

  

  

  

  

  

  

  &• 
  cccetic 
  

  

  

  

  

  

  

  

  

  

  

  Fig. 
  3. 
  — 
  (Results 
  arranged 
  in 
  order 
  of 
  increasing 
  values 
  of 
  carbon 
  dioxide 
  and 
  

  

  formic 
  acid.) 
  

  

  