xiv Journal of Agricultural Research voi.n 
Ability of Streptococci to Survive Pasteurization 
Page 
Fig. i. Results of heating streptococci for 30 minutes at various temperatures. 323 
2. Results of heating streptococci (classified according to source) for 30 
minutes at various temperatures. 324 
3. Results of heating streptococci (classified as typical and atypical) for 
30 minutes at various temperatures. 327 
Fruit-Rot, L£af-Spot, and Stem-Blight op the Eggplant Caused by 
Phomopsis Vexans 
Fig. 1. Some microscopic characters of the fungus Phomopsis vexans: a, Pycno- 
spores; b, conidiophores; c, stylospores. 336 
Head Smut op Sorghum and Maize 
Fig. i . Diagrammatic representation of the occurrence of infection in the nodal 
buds or branches of several sorghum plants. 346 
2. Diagram of Plate XXXVII, figure 1, showing the position of the hyphae.. 347 
3. Curves summarizing for different years the percentages of infection in 
plantings of sorgo after all-hot-water treatments and in control plant- 
in S s . 349 
4. Curves summarizing for different years the percentages of infection: 
First, in plantings of Red Amber sorgo after modified hot-water 
treatments at all temperatures and of all durations, but after pre- 
soakings of various duration; and, second, in control plantings (not 
treated with hot water). 350 
5. Curves summarizing for different years the percentages of infection in 
plantings of Red Amber sorgo after modified hot-water treatments at 
all temperatures and of all presoakings, but after treatments of 
various duration. 251 
6. Curves summarizing for different years the percentages of infection in 
plantings of Red Amber sorgo after modified hot-water treatments of 
all durations of presoaking and treatment, but at various tempera¬ 
te 53 . 35 2 
7. Curves summarizing for different years the percentages of infection: 
First, in plantings of sorgo after all seed treatments; and, second, in 
control plantings. ^53 
Oxidases in Healthy and in Curly-Dwarf Potatoes 
Fig. i. Rate of development of the aerial portion of potato plants and mean 
rate of development of all the single shoots in one hill. 378 
2. Curve showing oxidation of leuco base of malachite green in the pres¬ 
ence of the juice of green potato shoots. 279 
3. Curve showing oxidation of aloin in the presence of the juice of green 
potato shoots. 279 
4. Curve showing oxidation of tyrosin in the presence of the juice of 
green potato shoots. 279 
5. Curve showing oxidation of phloridzin in the presence of the juice of 
green potato shoots. 381 
6. Curve showing oxidation of leuco base of malachite green in the 
presence of the juice of potato foliage. 382 
7. Curve showing oxidation of pyrocatechol in the presence of the juice of 
potato foliage. 382 
