EFFECT OF TEMPERATURE ON BACTERIA. 85 
this sample was the result of enzym action rather than a sim- 
pleacid curdling. It is suggestive to note that the number of acid 
bacteria and On bacteria in this curdled sample was far 
less than in the 1° sample at 32 days, although the latter did 
not curdle, a fact very likely explained by the weak action of 
enzyms at low temperatures. 
BRALTE 5. | 
iz) 
Po NX 
Zh « 
” ue 
4 A 
A / oO 
/ a 
4 7 
/ 
/ tA 
{ / ? 
ewe = 
Nee } 
Ve : 
S 
IN 2 
| ‘ \ 
{ \ 
Nise 
( “4 fans + A 
\ ; ‘ x 
. Ny 
\ 
is \ t 
oS \ g 
ad XS 
E us 
3 Ka 
los) 
oer \ N 
E \\\ 2 
_abbsz on 
oe om oo*y \ 
tose ts e Sa 
5 2 OO Sa. \ \ 
bo004 SNA, 
tl «|! yt a a \ N x 
+ | | Ns \ 
fal \ 
tai ea | \\\ 
\ \ 
\ \ SS 
~ Ni 
Ee y Pee’ 2 ‘ " 
ws = VW 
Sats 3 \ She 
ES ‘ Na 
a is 
5 - = 
ray 
The representative of Group IV. that was so abundant 
in ears sample ae 6 days was No. 249, the same species 
that developed at 1° 
