Abstract
Summary
1. The potency of streptomycin is greatly influenced by the composition of the medium, the salt concentration being most significant.
2. The inhibiting effect of glucose upon streptomycin activity is due to the specific nature of the organic nitrogenous compounds in the medium and to the salt concentration.
3. The effect of salt is exerted not upon the streptomycin itself but upon the medium, which in turn influences the growth of the organism.
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