Investigations on the rôle of organic matter in plant nutrition

Abstract

1. Lactic, acetic, propionic and butyric acids are the chief products of fermentation of cane molasses in the swamp soil. Of these, acetic and butyric acids form the major part, while propionic and lactic acids are present in smaller quantities. These is no evidence to show that the volatile fatty acids are derived from lactic acid. 2. Fermentation of sodium lactate by the mixed flora of the soil results in the production of all the three volatile fatty acids. Propionic acid is the chief product and its molecular proportion is about twice that of acetic acid. Butyric acid is present in still smaller quantities. 3. Fermentation of lactate in the soil proceeds in accordance with the Fitz equation and the Virtanen theory of fermentation; that of molasses follows a different course.