480 
Journal of Agricultural Research 
Vol. XXV, No. 12 
Table II .—Fermentation of various carbon compounds in plain bouillon by the organ¬ 
ism from red clover (initial P H 7.2) 
Carbon compound. 
Age of culture and Ph concentration. 
2 days. 
3 days. 
4 days. 
5 days. 
6 days. 
7 days. 
* 
Ph 
Ph 
Ph 
Ph 
Ph 
Ph 
Dextrose. 
7. 2 
7. 2 
7. 0 
6.6 
6. 2 
6.6 
Saccharose. 
7. 2 
7. O 
6.8 
6.6 
6.6 
7.0 
Lactose. 
7. 2 
7*4 
7*4 
7*4 
7*4 
7.6 
Maltose. 
7. 2 
7. 2 
7-4 
7*4 
7*4 
7.6 
Glycerin. 
7.2 
7.2 
7-4 
7.6 
7. 6 
7.8 
Inulin. 
7.2 
7 - 4 
7.6 
7.8 
7.8 
7.8 
Dextrin. 
7.2 
7-4 
7-4 
7*4 
7*4 
7.6 
Arabinose. 
7. 2 
7. 2 
7*4 
7*4 
7*4 
7.6 
Xylose. 
7.2 
7.2 
7*4 
7*4 
7*4 
7.6 
Le vulose... 
7. 2 
7. 2 
7. 2 
7. 2 
7*4 
7.6 
Dulcitol. 
7.2 
7-4 
7*4 
7-4 
7*4 
7.6 
Mannitol. 
7.2 
7-4 
7*4 
7*4 
7*4 
7.6 
Salicin. 
7. 2 
7-4 
7.6 
7.6 
7.6 
7.8 
Galactose. 
7. 2 
7. 2 
7. 2 
7.2 
7*4 
7*4 
Rhamnose. 
7.2 
7.2 
7*4 
7-4 
7*4 
7*4 
Table III .—Fermentation of various carbon compounds in plain bouillon by the organ¬ 
ism from white clover (initial P H 7.2) 
Carbon compound. 
Age of culture and Ph concentration. 
a days. 
3 days. 
4 days. 
S days. 
6 days. 
7 days. 
Ph 
Ph 
Ph 
Ph 
Ph 
Ph 
Dextrose. 
7.2 
6.6 
6.4 
6. 2 
7-2 
7*4 
Saccharose. 
7.2 
7.0 
6.8 
6.4 
6.4 
7.0 
Lactose. 
7.2 
7*4 
7.6 
7.6 
7.8 
8.0 
Maltose. 
7. 2 
7*4 
7.6 
7.6 
7.8 
7.8 
Glycerin. 
7.2 
7*4 
7.6 
7.8 
7.8 
8.0 
Inulin. 
7.2 
7*4 
7*4 
7.6 
7-8 
7.8 
Dextrin. 
7 . 2 
7.2 
7*4 
7*4 
7.6 
7.8 
Arabinose. 
7.2 
7.2 
7*4 
7*4 
7-6 
7.8 
Xylose. 
7.2 
7*4 
7*4 
7.6 
7.6 
7*8 
Le vulose. 
7.2 
7*4 
7.6 
7.6 
7.8 
8.0 
Dulcitol. 
7. 2 
7*4 
7*4 
7.6 
7.6 
8. 0 
Mannitol. 
7. 2 
7*4 
7.6 
7.8 
8.0 
8.0 
Salicin. 
7. 2 
7 * 4 
7.6 
7.8 
7.8 
7.8 
Galactose. 
7. 2 
7. 2 
7*4 
7*4 
7.6 
7.8 
Rhamnose. 
7.2 
7*4 
7*4 
7*4 
7.6 
7.8 
These results so far as the utilization of dextrose and saccharose is con¬ 
cerned confirm those with agar. Furthermore, it is evident that these 
strains of bacteria represent a single species since they are identical in 
ability to bring about the hydrolysis of dextrose and saccharose. There 
is a reversal of reaction with these two carbohydrates due, as has been 
shown by Wolf and Foster ( 11 ) with certain other forms, to a lack of 
sufficient fermentable sugar to permit the attainment of the final max¬ 
imum hydrion concentration. The clover organism is unable to utilize 
the other sugars. 
