566 
SUMMARY OF CURRENT RESEARCHES RELATING TO 
tlie whites of two eggs. The mixture is steamed for 20 minutes, and 
then strained through a neutralised syrup-filter. 
Relation of Pure Cultures to the Acid, Flavour, and Aroma of 
Butter.* — During the past year Prof. H. W. Conn has carried out experi- 
ments in butter-making with 55 different species or varieties of bacteria. 
The experiments were performed as follows. A lot of milk was passed 
through a separator and the cream divided into four equal parts. These 
were placed in separate vessels and at once pasteurised at from 69°-70° 
for 10 to 15 minutes. After cooling, three of them were inoculated with 
a culture of bacteria, each being inoculated with a different species. 
The fourth lot was left as a control. The cultures used were two days 
old milk cultures, and were added to the cream in the proportion of 
about 1 to 15. The four lots of cream were kept under similar condi- 
tions, and the butter made from the four lots compared. The general 
conclusions arrived at were that the inoculation of cream with a large 
culture of one kind of bacteria has a checking influence upon others 
present, even though the cream be impregnated with other bacteria at 
the start. A pure culture starter of this sort may therefore be of decided 
value, not only in developing its own flavour, but in preventing the 
growth of injurious flavours. The flavour, acid, and aroma appear to be 
independent of each other ; each is a product of bacterial growth, but no 
one kind of dairy bacteria produces all the three. Flavour is more 
likely to be found as a product of the growth of acid organisms than 
those which produce an alkaline reaction in milk, but good flavours may 
be found in cream ripened with bacteria which produce no acid. Aroma 
is entirely independent of flavour. The acid-producing organisms do 
not appear to produce the butter aroma. These aromas are, however, 
produced by the bacteria which peptonise milk, and the aroma is, 
therefore, probably due to volatile products of albuminous decom- 
position. 
Influence of Glucose on Staphylococcus pyogenes aureus.t — When 
making experiments relative to the influence of glucose on Staphylococcus 
pyogenes aureus, M. J. Nicholas used a pure culture from a case of 
osteomyelitis. Saturated solutions of grape-sugar were injected sub- 
cutaneously or intravenously into rabbits at the same time as the inocu- 
lation, or the cocci and the sugar solution were injected both together 
into the veins, or the subcutaneous inoculation was preceded and followed 
by intravenous injection of St. aureus. No definite result was arrived at 
as to the relation between increased suppurative power and diminished 
virulence. A tendency to sloughing was noticed about the inoculation 
sites, in the case of intravenous injection and subcutaneous inoculation. 
It was also remarked that an animal which was injected intravenously 
for twenty consecutive days with 5 ccm. of a glucose solution did not 
pass sugar in the urine. 
Diagnosis of Typhoid Bacilli by means of Serum of Animals 
Immunised to Typhoid.^ — Herren R. Pfeiffer and Kolle have found that 
* Centralbl. f. Bakteriol. u. Parasitenk., 2 te Abt., ii. (1896) pp. 409-15. 
t Arch, de Med. Exp. et d’Anat. Pathol., 1896, No. 3. See Centralbl. f Bak- 
teriol. u. Parasitenk., l te Abt., xix. (1896) pp. 1016-7. 
X Deutsche Med. Wochenschr., 1896, No. 12. See Centralbl. f. Bakteriol. u. 
Parasitenk., l te Abt., xix. (1896) pp. 957-8. 
