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In the previous paper, I have reported on the bactericidal activity of mineral acids, saturated and unsatura'ed monobasic acids and saturated dibasic acids on some putrefactive and pathogenic bacteria. The present paper deals with the bactericidal activity of the juices of various fruits on Bacillus typhosus and Vibrio cholerae using the method described in the previous paper. The results obtained are summarized in the table 2. Juices of bitter orange, lemon, Chinese citron, grape, mandarin orange, strawberry, peach, apple, cherry, pear, Japan-medlar stand in descending order of bactericidal activity. The juice of bitter orange (Citrus aurantium var. Jonas) has pH values from 3.6 to 4.2 and is by far the strongest of all the fruit-juices and amineral acid examined when compared at the same pH values. Some substance or substances other than acid contained in bitter orange appear to account for such strong bactericidal action.

The Bactericidal Activity of Fruit-juices on Bacillus typhosus. and Vibrio cholerae