CONTROL OF DECAY IN PULP AND PULP WOOD 67 
Organisms that cause spots in pulp not due to colored mycelia. 
Producing no superficial spores. 
Pulp some shade of buff, brown, or black. 
Hymenomycetes. 
Pulp pale pink. 
Torulopsis rosea. 
Producing superficial spores. 
Pulp some shade of red. 
Penicillium spp., Fusarium spp. 
Pulp some shade of yellow or green. 
TricJwderma spp., unidentified Mucedinaceae. 
Pulp some shade of brown. 
TricJioderma sp., Penicillium sp., Spicaria sp. 
Organisms that cause spots in pulp, due in part at least to colored 
mycelia. 
Pulp light brown. 
Verticillium sp. 
Pulp dark brown. 
Alter naria sp., unidentified Dematiaceae. 
Pulp some shade of gray. 
Torula sp., T/iielaviopsis sp., unidentified Dematiaceae. 
Pulp blue-slate-black. 
Cytospora sp. 
Pulp olive black. 
Stemphylium sp. 
PHYSICAL AND CHEMICAL PROPERTIES OF GROUND-WOOD 
PULP DETERIORATED BY SPECIFIC FUNGI IN PURE CUL- 
TURES 
PHYSICAL PROPERTIES 
PREPARATION AND EXAMINATION OF SAMPLES 
The series of tests to determine the specific action on pulp of 
various fungi in pure culture was comprehensive in scope, repre- 
senting about half of the species isolated. The test medium was 
fresh, clean ground wood made up of spruce, 70 per cent, and balsam, 
30 per cent. The pulp was cut up into pieces 2)4, by 10 inches, all 
of which were oven dried (100 to 105° C.) and weighed, then soaked 
in distilled water, folded twice, and tied with thread. The culture 
chambers used were 2-quart fruit jars, which were prepared as follows: 
A piece of galvanized screen, 2 % by 53^ inches, was bent down 1 
inch from each end; this was placed in the bottom of the jar, and 
100 cubic centimeters of distilled water were poured in. Three pieces 
of pulp, weighing 90 to 100 grams in all, were then placed in the 
jar on the screen, which supported them above the water. (See PI. 
XIX, fig. 1.) A small extra piece of pulp, to be used for cultures and 
color comparisons at the end of the experiment, was placed in each 
jar, in close contact with the other samples in order to insure infec- 
tion. The jars were then capped with a layer of cloth, a layer of 
cotton, then the top piece of the can lid, and finally with a layer of 
cloth over all. Two large rubber bands were used to fasten the cap 
in place. The jars were then sterilized by steaming in an autoclave 
at 100° C. for one hour on each of three successive days. After the 
