The Enzymes o/"B. coli communis. 



139 



succinic acid has been markedly diminished, even more so than lactic acid 

 and in the place of both acetic acid appears. 



Table II. — Fermentation Anaerobic (B) and Aerobic (C) after Anaerobic 



Growth. 



Products. 



Products expressed as percentages of the 

 glucose consumed. 



B. 



c. . 



Not estimated. 

 27 -30 

 12 -64 

 34-38 



8-44 



0-58 

 15-66 



Not estimated. 

 26 -42 



4-96 

 44-76 



8-20 



2-46 

 12 -36 



99 -GO 



97 -16 1 



Hydrogen 



Carbon dioxide 

 Foi-mic acid .. 



Acetic acid 



Lactic acid 



Succinic acid . . 

 Alcohol 



Total 



In Experiment II a very large amount of bacteria was introduced and the 

 aeration during the fermentation seems to have made but little difference. 

 A third experiment was made similar to the previous one but with] less 

 emulsion of bacteria. D was fermented anaerobically ; E received a little air 

 at the beginning of the fermentation. 



Table III. — Fermentation Anaerobic (D) and Aerobic (E) after Anaerobic 



Growth. 



Products. 



Percentages of products upon the glucose 

 consumed. 



D. 



E. 



Hydrogen 



Carbon dioxide 

 Formic acid ,, 



Acetic acid 



Lactic acid 



Succinic acid .. 

 Alcohol 



Total 



0-36 

 37 -32 



8 -75 

 41-07 



1 -25 



Nil 

 10 -GO 



0-18 

 23 -03 

 5 -18 

 57 -68 

 2-68 

 Nil 

 5-00 



98 -75 



93-75 



Here again lactic acid is practically absent as in Experiment I, and succinic 

 acid is completely absent, confirming Experiment II. Thus two striking 

 phenomena are to be observed when the fermentation of glucose is carried out 



