Growth _copious_, _scanty_, _absent_. Fluid _viscid_, _not viscid_. 15. Sodium Chloride in Bouillon. Per cent. inhibiting growth........................ 16. Growth in Bouillon over Chloroform, _unrestrained_, _feeble_, _absent_. 17. Nitrogen. Obtained from _peptone_, _asparagin_, _glycocoll_, _urea_, _ammonia salts_, _nitrogen_. 18. Best media for long-continued growth................... ..................................................... 19. Quick tests for differential purposes.................. ..................................................... ..................................................... III. PHYSICAL AND BIOCHEMICAL FEATURES. +----------------------------------+---+---+---+---+---+---+---+---+ | | D | S | L | M | G | M | | | | | e | a | a | a | l | a | | | | | x | c | c | l | y | n | | | | | t | c | t | t | c | n | | | | 1. Fermentation-tubes containing | r | h | o | o | e | i | | | | peptone-water or | o | a | s | s | r | t | | | | sugar-tree bouillon and | s | r | e | e | i | | | | | | e | o | | | n | | | | | | | s | | | | | | | | | | e | | | | | | | +----------------------------------+---+---+---+---+---+---+---+---+ | Gas production, in per cent. | | | | | | | | | +----------------------------------+---+---+---+---+---+---+---+---+ | (H/CO₂) | | | | | | | | | +----------------------------------+---+---+---+---+---+---+---+---+ | Growth in closed arm | | | | | | | | | +----------------------------------+---+---+---+---+---+---+---+---+ | Amount of acid produced 1d. | | | | | | | | | +----------------------------------+---+---+---+---+---+---+---+---+ | Amount of acid produced 2d. | | | | | | | | | +----------------------------------+---+---+---+---+---+---+---+---+ | Amount of acid produced 3d. | | | | | | | | | +----------------------------------+---+---+---+---+---+---+---+---+ 2. Ammonia production, _feeble_, _moderate_, _strong_, _absent_, _masked by acids_. 3. Nitrates in nitrate broth. _Reduced_, _not reduced_. Presence of nitrites...........ammonia.................. Presence of nitrates...........free nitrogen............ 4. Indol production, _feeble_, _moderate_, _strong_. 5. Toleration of Acids, _great_, _medium_, _slight_. _Acids tested_.............. 6. Toleration of NaOH, _great_, _medium_, _slight_. 7. Optimum reaction for growth in bouillon, stated in terms of Fuller’s scale..........................