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



inoculation. Other conditions were precisely the same as in the previous 

 experiment. 



Table II. — Products Expressed as Percentages of Glucose Consumed. 



Products. 



C (anaerobic). 



D (aerobic). 



Hydrogen 



0-69 1 



0-23] 



Carbon dioxide 



25 -83 V39 -74. 



14 -74 1 18 -98 



Formic acid 



13 -22 J 



4-01 J 



Acetic acid 



11-95 



43 -39 



Lactic acid 



19-52 



11-69 



Succinic acid 



5-61 



5-64 



Alcohol 



15 -34 



14-22 



Total 



92-18 



93 -92 



These analyses show that the introduction of oxygen during the fermenta- 

 tion leads to : — diminution of hydrogen, diminution of carbon dioxide, 

 diminution of formic acid ; and to increase of acetic acid, 



Experiment III. — The next four analyses represent fermentations of 

 glucose by any emulsion of bacteria, previously grown aerobically on agar. 

 E and F were fermented anaerobically, G- and H aerobically. 



The solutions contained : — glucose, 6 grm. ; chalk, 5 grm. ; saline, 400 c.c. ; 

 bacterial emulsion, 100 c.c* 



Table III. — Products Expressed as Percentages of Glucose Consumed. 



Products. 



E (anaerobic). 



F (anaerobic). 



G (aerobic). 



H (aerobic). 



Hydrogen 



0-49 



0-41 



-31 



0-18 



Carbon dioxide 



16-19 



17 -28 



6-55 



13-12 



Formic acid 



10 -74 



11-01 



7-02 



5-57 



Acetic acid 



21 -11 



9-50 



16 -74 



11-49 



Lactic acid 



23 16 



20-33 



25 -24 



30-23 





11-87 • 



11 -49 



18 -23 



16-30 





9-06 



10-30 



10 -41 



10 -17 



Total 



92 -62 



90-32 



84 -50 



87 -06 



These analyses show that the introduction of oxygen during the fermenta- 

 tion leads to : — diminution of hydrogen, diminution of carbon dioxide, 

 diminution of formic acid ; and to increase of lactic acid and increase of 

 succinic acid. 



* Emulsion contained 0"1 grm. bacteria (dry -weight) and O'S grm. soluble organic 

 matter. 



