When marine bacteria were exposed to a moderate freezing temperature, −16 °C., for short periods, sea-water offered greater protection than broth media or distilled water. Reduction in number of bacteria was least severe in broth media of optimum salt-concentration and hydrogen ion concentration. During freezing in distilled water, transfer of bacteria from the crystallizing portion to the liquid part occurred. Old strains were more resistant to freezing, and previous cultivation at −3° produced more resistant strains. A higher percentage of cells were killed by freezing at lower freezing temperatures, by prolonged freezing, rapid freezing and repeated freezing. In truly super-cooled sea-water higher percentage reduction occurred than in frozen sea-water at −6.5° and −10°.