744 
Journal of Agricultural Research 
Vol. V, No. 16 
structure—may be utilized as a carbon source (malic acid and glycerol). 
As is well known, various plants possess widely varying amounts of 
sugars, and the sugars and other carbohydrates differ markedly in kind. 
The specific effects of certain vegetable media have been attributed 
by many to the specific action of the type of carbohydrate furnished. 
Roux and Linossier (1890), as a result of their work with the fungus 
Dematium albicans Laurent, announced as a general biological law that 
with an increase in the molecular weight of the carbohydrates the 
complexity of the growth form of the fungus increased. With certain 
sugars, such as glucose in a 1 per cent solution, these investigators 
obtained only yeastlike growth, but with a biose, such as maltose, 
they obtained strong mycelium and conidia production. Recently 
Hiekel (1906), repeating the work of Roux and Linossier, but with 10 
per cent sugar solutions, accepted the conclusions of the French investi¬ 
gators within certain limits. A priori, it is very difficult to see why two 
sugars, such as glucose and maltose, should differ in specific effects, 
since the latter, when hydrolized, yields only the former. 
Very early in the investigation tests were made with the common sugars 
to find whether there was a specific effect on fruit-body formation due 
to the various sugars. In these tests the sugars used were used as 
weight-normal solutions; hence, the effects secured were not obscured by 
concentration differences. The various sugars were added from a sterile 
stock M/i solution to 10 c. c. of the autoclaved nutrient solutions, as 
indicated in the table. Glass preparation dishes were used, and all were 
placed in strong diffuse light. Inoculations were made with spore sus¬ 
pension in the usual manner. The tests were done in duplicate. Table 
XX shows the average of conditions. 
Table XX .—Effect of quality of food: Test with sugars 
Pea broth. 
Oat broth. 
Tap water and filter. 
Sugar. 
Sugar 
concen¬ 
tration. 
Pycni- 
dia. 
Growth. 
Sugar 
concen¬ 
tration. 
Pycni- 
dia. 
Growth 
Sugar 
concen¬ 
tration. 
Pycni- 
dia. 
Growth 
Saccharose.... 
M/10 
M/20 
M/so 
M/10 
M/20 
M/50 
M/10 
M/20 
M/50 
M/10 
M/20 
M/50 
0 
+ + + 
+ + + + 
+ + + 
M/io 
M/20 
M/so 
M/10 
M/20 
M/so. 
O 
H—1-4- 
+ + + 
+ + + 
4 -++ 
+++ 
+++ 
Do. 
O 
O 
Do. 
O 
O 
M/so 
0 
+ + 
Dextrose. 
O 
O 
Do. 
0 
++++ 
+++ 
+++ 
++++ 
+++ 
++++ 
++++ 
+++ 
++ 
O 
Do. 
O 
0 
M/so 
0 ! 
+ + 
Levulose. 
O 
Do. 
0 
Do. 
O 
M/50 
4 _ 
(ior 2) 
+ 
Maltose. 
O 
Do. 
O 
Do. 
O 
M/so 
0 
+ + 
+ 
Check. 
O 
+ 
++ 
+ 
