work has been done in this direction both by this investigator and by others. As a result, the ferment theory of nitrification has been very thoroughly established, the organism producing it has been isolated, and considerable progress made in the study of the conditions affecting nitrification, particularly in fluid media.[1]
That nitrification is due to the action of a living organism is shown in various ways. Sterilized solutions, otherwise suitable for nitrification, have been preserved for as long as three years unchanged. But, if to such a solution a small amount of a solution or a soil in which nitrification has recently taken place be added, the solution nitrifies within a short time.
Nitrification is strictly confined to the range of temperature within which the action of low organisms is possible. It does not take place unless all the nutritive materials necessary for such organisms are present, absence of phosphoric acid, for example,-completely preventing it. Antiseptics, as already illustrated, inhibit nitrification. The action of heat likewise confirms the ferment theory. The temperature of boiling water at once stops nitrification, and it is not resumed until the medium is seeded again from some external source.
Some of the more important conditions affecting nitrification in liquids (and presumably also in porous solids, such as soil) are: 1. Alkalinity of the solution; 2. Concentration of the solution; 3. Character and amount of the ferment; 4. Temperature.
1. While nitrification does not take place in the absence of a salifiable base, any considerable degree of alkalinity greatly retards it, and, if it exceeds the equivalent of about three hundred and fifty parts of nitrogen per million, stops it.
2. Under like circumstances, nitrification begins more promptly the more dilute the solution. No definite limit of concentration can be stated, beyond which nitrification can not take place on account of the great differences caused by differences in the—
3. Character and amount of the ferment. The character of the ferment is determined by its previous history. A strong ferment, producing prompt and rapid nitrification, is obtained by repeated cultivations in moderately strong solutions well supplied with nutritive matter, while the opposite course produces a weak ferment. The stronger the ferment, and the greater the amount of it used for seeding, the sooner the nitrification begins, and the greater is the admissible concentration of the solution.
4. Nitrification has been observed to take place at a mean temperature of 3·2° C. The superior limit seems to be 40° to 50° C, the optimum 35° to 37° C.
A variety of nitrogenous substances have proved susceptible to nitrification in solution. The weight of evidence, however, appears to
- ↑ Compare especially Warrington, "Transactions of the Chemical Society," 1884, p. 637.
