402 
Horne and Williamson.—The Morphology and 
The sugars used include glucose, sucrose, fructose, lactose, mannose, 
galactose, and maltose. 
For the flask cultures the sugars were dissolved in distilled water, and 
steamed for thirty minutes on three consecutive days in the steam sterilizer. 
The flasks (capacity ioo c.c. and containing 50 c.c.) were then inoculated, 
using small masses of spores in each case, and kept at a temperature 
of 20 0 C. E. acremonioides produced only slight growth in maltose with 
a certain amount of sporing at the surface of the liquid, but no growth 
whatever occurred in glucose, sucrose, and lactose. 
When grown in sucrose, both E. catenulata and E. viridescens pro¬ 
duced feeble growth with comparatively few spores after five weeks. At 
the end of this period appreciable precipitates were obtained on using 
Fehling’s test for reducing sugar. Tests carried out under comparable con¬ 
ditions indicated that E. catenulata had produced relatively more invert 
sugar than E. viridescens. Control solutions kept under the.same con¬ 
ditions for the same length of time were not inverted. All the solutions 
were originally, and remained, neutral to litmus. A faint smell of coco-nut 
oil was emitted from the cultures of E. viridescens. 
In solutions of glucose E. catemdata forms much submerged growth of 
loose texture and a grey green powdery superficial film, owing its colour to 
small groups and masses of conidia. Hyaline spores (macrospores) were 
not observed. The initial acidity of the solution (pH 4-8 and total acidity 
equivalent to 1-3 c.c. N/i NaOH per litre) remained unchanged after fourteen 
days’ growth. E. viridescens also formed considerable growth and a powdery 
surface film, green owing to the colour of the spore masses. Intercalary 
and terminal hyaline spores were present. No change in the acidity 
occurred. The odour of coco-nut oil was moderately evident. The colour 
of the liquid initially pale yellow changed to bright yellow. 
In lactose, E. catemdata formed much superficial and submerged 
growth after twenty days, accompanied by moderate spore formation. The 
acidity increased (initial acidity equivalent to 0-72 c.c. N/i NaOH per litre: 
final 1 c.c.). Under the same conditions E. viridescens also produced much 
growth with dark green superficial spore masses. The liquid initially un¬ 
coloured became bright yellow green, and a strong smell of coco-nut oil 
was emitted. The acidity increased (final acidity equivalent to 1*2 c.c. 
N/i NaOH per litre). This result was not constantly obtained; in some 
cases the solution became less acid (initially pH 4-9: final, after thirty days, 
pH 5-6), an anomaly probably due to differences in the degree of purity of 
the lactose used in different experiments. 
Both E. catemdata and E. viridescens produce considerable growth in 
maltose (twenty days), the former species forming numerous spore masses, 
and the latter sporing moderately. The acidity in E. catemdata remained 
unchanged, but in E. viridescens it was slightly reduced (initial acidity 
