“…Changes in MIC and MBC with changes in pH vary widely according to different investigators (Barber & Waterworth, 1966;Sabath & Toftegaard, 1974;Strausbaugh & Sande, 1978;Paisley & Washington, 1979), possibly because of differences in assay systems and in the species of the bacteria tested. There seems to be a twofold increase in MIC from pH 7-4-70 (Barber & Waterworth, 1966;Paisley & Washington, 1979). From pH 7'4-65 the increase in MIC may be as low as two-fold for some strains (Sabath & Toftegaard, 1974) fourfold for other strains (Barber & Waterworth, 1966;Sabath & Toftegaard, 1974), or occasionally 8-fold and 16-fold for individual strains (Young & Hewitt, 1973;Strausbaugh & Sande, 1978) (Table).…”