The effect of salt in checking development was tested by using tomato
bouillon as a medium and adding 5, 10, 15, 20, 25, and 30 grams of
salt, respectively, to 100 cc. These were inoculated with the mold. The
5-gram solution seemed to have no effect on development. When 10 grams
were used growth appeared as soon as in the bouillon without salt, but
was not so extensive. In the 15-gram solution growth was retarded four
days, and most of that which did develop remained submerged, the mold
growing normally on the surface. With 20 grams the growth was five
days slower than the normal in starting, and after that there was only
a slight development. In the 25-gram solution, the growth started at
the same time as when 20 grams were employed, but remained stationary,
while with the 30-gram solution, no development occurred.
The yeast was checked slightly by 5 grams, and very materially by the
10-gram solution, as it required two days for a thin, delicate film
to form, whereas in ordinary solutions a rather thick film is formed
within twenty-four hours or even in less time. There was no development
in the 15-gram solution.