276 



Misses M. Stephenson and M. D. Whetham. 



19-2-1 c.c. of baryta), and a constant deduction of 2 c.c. of baryta was- 

 therefore made. 



The residue left in the Claissen flask after the acetic acid had been 

 distilled off was quantitatively removed and the lactic acid estimated as in 

 Experiment 4. The result was, of course, too low, owing to the loss of the 

 lactic acid which had been distilled over with the acetic acid {i.e., 0*18 grm. 

 per 100 c.c. of diluted medium). A small addition had therefore to be made 

 to the results obtained by extraction. 



Utilisation of Lactic and Acetic Acids present together. 



Day of 



Acetic acid present; 



; 



Acetic acid utilised ; 



Lactic acid present ; 



Lactic acid utilised ; 



experi- 



grm. per 100 c.c. of 



grm. per 100 c.c. of 



grm. per 100 c.c. of 



grm. per 100 c.c. of 



ment. 



medium. 



medium. 



medium. 



medium. 







0-41 



o-oo 



1 -22 



o-oo 



4 



0-15 



'26 



1 15 



0*07 





0-055 



"355 



94 



0-28 



» 



o-oo 



0-41 



0-58 



'64 



28 







32 



90 



Two similar experiments were carried out with 1 per cent, glucose and 

 1*5 per cent, and 0*7 per cent, respectively of acetic acid (added as potassium 

 acetate). 



Utilisation of 1 per cent. Glucose and 1/5 per cent. Acetic Acid present 



together. 



Day of 

 experi- 

 ment. 



Acetic acid present ; 

 grm. per 100 c.c. of 

 medium. 



Acetic acid utilised ; 

 grm . per 100 c.c. of 

 medium. 



Glucose present ; 

 grm. per 100 c.c. 

 of medium. 



Glucose utilised ; 

 grm. per 100 c.c. 

 of medium. 





 14 

 18 



Util 





 14 

 18 



1 -49 

 -18 

 0-14 



isation of 1 per cent, g 



0-72 

 0-08 

 -09 



o-oo 



1 -31 

 1 -35 



lucose and "7 per cent 



o-oo 



0-64 

 63 



0-98 

 0-21 

 0-12 



. acetic acid presen 



-95 

 29 

 0-22 



o-oo 



0-77 

 86 



t together. 



o-oo 



66 

 0-73 



The above tables and accompanying graphs (Curves 4 and 5) show that, in 

 the presence of lactic acid, or of glucose, the organism is capable of utilising 

 the lactic acid completely. 



