22 
North Carolina Agricultural Experiment Station 
Table 1.—Influence on Thermal Death Point of Varying pH Concen¬ 
trations 
Organisms 
Tem- 
pH Concentrations 
Degrees 
C. 
5.4 
5.8 
6.2 
6.6 
7.0 
7.4 
7.8 
8.3 
8.6 
Bacterium sojae. 
44 
) 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
45 
— 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
46 
— 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
47 
— 
— 
— 
+ 
+ 
+ 
+ 
— 
— 
48 
Bacterium glycineum. 
43 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
44 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
45 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
46 
— 
+ 
+ 
+ 
+ 
+ 
+ 
— 
— 
47 
— 
— 
— 
+ 
+ 
+ 
+ 
— 
— 
48 
Bacterium campestre_ 
45 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
46 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
47 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
48 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
49 . 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
— 
50 
+ 
'+ 
+ 
+ 
+ 
+ 
+ 
— 
— 
51 
Bacterium angulatum_ 
45 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
46 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
47 
H” 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
48 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
49 
+ 
+ 
'+ 
+ 
+ 
+ 
+ 
— 
— 
50 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
• — 
51 
Bacterium tabacum- 
46 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
47 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
48 
— 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
— 
49 
— 
+ 
+ 
+ 
+ 
+ 
+ 
— 
— 
50 
— 
+ 
+ 
+ 
+ 
+ 
+ 
— 
— 
51 
Bacillus carotovorus_ 
47 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
48 
+ 
+ 
+ 
+ 
+ 
+ 
+ 
• + 
— 
49 
— 
+ 
+ 
+ 
+ 
+ 
+ 
— 
— 
50 
— 
— 
— 
+ 
+ 
+ 
— 
— 
— 
51 
9.0 
+ 
+ 
+ 
+ 
+ 
+ 
