Chemical Science, 357 



tual than gluten, and M. Colin does not regard It as identical 

 with yeast, or competent to replace it in producing rapid fer- 

 mentation. 



Similar experiments were made with pure fibrine, serum, coa- 

 gulum of blood, its colouring matter, and ozmazone, with similar 

 results. Serum and fibrine produced fermentation but slowly ; 

 but wlien the colouring matter remained much more rapidly. 

 When coagulum of blood had been pressed and washed twice in 

 water, then put into water to form a solution of its colouring 

 matter, that solution, added to the sugar, caused a still more 

 rapid fermentation than any of the former substances. When 

 fibrine was used, the mixture, distilled a month after the rest, 

 gave alcohol ; the residue, left to itself for six weeks in a proper 

 temperature, gave as much alcohol as before by distillation. ITie 

 same was the case in all the other instances, and especially when 

 the substances did not act with much power. 



Generally, tartarized albumen acts more powerfully than coagu- 

 lated and putrescent albumen ; this more than glairy albumen ; 

 and the latter more than coagulated albumen. Gliadine is more 

 powerful than zimoma, tartarized gluten more than gluten, and 

 putrescent gluten more than that which is fresh. 



No treatment by acids or ammonia could increase the power of 

 albumen, or obtain from it any thing more active than itself. 

 Nor was any advantage gained by mixing the substances two or 

 three together. 



M. Colin then proceeds to reason on these results ; his reason- 

 ing we shall condense as mucli as possible. He asks whether it 

 is not evident that distinct animal substances may excite alco- 

 holic fermentation in sugar ? and whether the effect is not more 

 rapid as they have attained a certain degree of dissolution ? Also 

 whether it may not be presumed that all azoted organic matter 

 has the same power ? and he proposes to ascertain whether all 

 organic matter, even such as contains no nitrogen, will not, when 

 in a state of putrescence, produce vinous fermentation. He 

 then remarks, that a ferment may be regarded as a substance, the 

 presence of which determines a rupture of equilibrium ; and, as 

 the quantity of leaven generally employed is but small, such rup- 

 ture cannot be comprehended, if it is not the result of a force the 

 effects of which are transmitted by making the molecules of the 

 fermentable substance pass in succession into a particular state ; 

 as, for instance, an electric force. 



The observations of Gay-Lussac are then quoted. 1st. That 

 fermentation will not commence unless air or oxygen be present; 

 2d. That a galvanic current will supply the place of air and com- 

 mence the action ; and M. Colin seems inclined to believe that the 

 bubble of air, which is sufficient to begin the action, developes 



