138 



Messrs. E. C. Grey and E. G. Young. 



Ftg. 1a. — Effect of oxygen upon fermentation of glucose by B. coli communis^ grown 

 anaerobically ; fermentation carried out in nitrogen (N), air (A), and oxygen (0). 



In this case some lactic acid has been formed, but when it is recollected 

 that normally this bacterium produces from 20 to 30 per cent, or more of 

 lactic acid it will be seen that the previous anaerobic growth has led to a very 

 marked diminution in lactic acid production. It is to be noted also that 



