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312 THE MICRO-ORGANISMS OF THE HUMAN MOUTH.
The following conchisioiis may be drawn from the experiments
described above
1. A large number of the bacteria of the alimentary canal
are not restricted to one portion of it alone, but may develop
either in the mouth, stomach, or intestines.
2. In by far the greater number of cases, the gastric juice will
not prevent the entrance of bacteria into the intestines. All
bacteria which I have examined may pass the stomach without
losing the power of development, provided they are swallowed
at the beginning of a meal. If, on the other hand, digestion is
at its most active stage (two or three hours after the beginning
of a meal), then those bacteria more sensitive to the action of
acids will be destroyed before they reach the intestines.
3. Lactic-acid fermentation may continue in the stomach until
the percentage of IICl reaches 1.6 to 1000. If too little HCl
is secreted, or too much food taken at once, the fermentation
may become permanent. Diseases of the stomach, general dis-
orders of health, fever, etc., accelerate the fermentation by inter-
fering with the normal secretion of gastric juice.
4. Fermentation in the stomach may be more readily arrested
with salicylic than with hydrochloric acid.
5. A large number of the bacteria of the alimentary canal
cause lactic-acid fermentation in solutions of carbohydrates,
whereby the frequent appearance of lactic acid may be ac-
counted for. Other ferment-acids, acetic, butyric, etc., I have
observed less frequently and in smaller quantities.
6. Five of the species examined caused fermentation with
formation of large quantities of gas, chiefly COg and H.
7. It is impossible to make an exact division between those
bacteria which produce an acid and those which produce an
alkaline reaction in a given solution ; also between ferment and
putrefactive bacteria.
8. The majority of the bacteria which I have examined mani-
fested a peptonizing, very few a diastatic action.
312 THE MICRO-ORGANISMS OF THE HUMAN MOUTH.
The following conchisioiis may be drawn from the experiments
described above
1. A large number of the bacteria of the alimentary canal
are not restricted to one portion of it alone, but may develop
either in the mouth, stomach, or intestines.
2. In by far the greater number of cases, the gastric juice will
not prevent the entrance of bacteria into the intestines. All
bacteria which I have examined may pass the stomach without
losing the power of development, provided they are swallowed
at the beginning of a meal. If, on the other hand, digestion is
at its most active stage (two or three hours after the beginning
of a meal), then those bacteria more sensitive to the action of
acids will be destroyed before they reach the intestines.
3. Lactic-acid fermentation may continue in the stomach until
the percentage of IICl reaches 1.6 to 1000. If too little HCl
is secreted, or too much food taken at once, the fermentation
may become permanent. Diseases of the stomach, general dis-
orders of health, fever, etc., accelerate the fermentation by inter-
fering with the normal secretion of gastric juice.
4. Fermentation in the stomach may be more readily arrested
with salicylic than with hydrochloric acid.
5. A large number of the bacteria of the alimentary canal
cause lactic-acid fermentation in solutions of carbohydrates,
whereby the frequent appearance of lactic acid may be ac-
counted for. Other ferment-acids, acetic, butyric, etc., I have
observed less frequently and in smaller quantities.
6. Five of the species examined caused fermentation with
formation of large quantities of gas, chiefly COg and H.
7. It is impossible to make an exact division between those
bacteria which produce an acid and those which produce an
alkaline reaction in a given solution ; also between ferment and
putrefactive bacteria.
8. The majority of the bacteria which I have examined mani-
fested a peptonizing, very few a diastatic action.
