358 Miscellaneous Intelligence, 



electricity, which commencing the action, is transmitted from 

 particle to particle, and so continues it. Yeast or leaven, he 

 thinks, acts without contact of air in consequence of having 

 previously been put into this state, and communicating it to the 

 mixture. 



Conceiving the state of fermentation to be an electric state, it 

 is easy to conceive how the pile may be active in exciting it. A 

 portion of beer yeast was prepared, a part was mixed with sugar 

 and water, as before, and exposed to the solar rays, their effect on 

 the thermometer varying during the experiment from 18° to 40° 

 (64°. 5 to 104° F.), no signs of fermentation appeared in 12 days ; 

 in two months it was still very sweet, had began to mould, but 

 contained nothing alcoholic or ethereal. Another similar portion, 

 before being exposed in the same circumstances, was submitted 

 for some hours to the action of a voltaic pile ; it gradually en- 

 tered into active fermentation, and at the end of 15 days the 

 action was complete ; all the sugar had given place to alcohol, 

 and the taste was not acid. 



M. Colin remarks, with caution, that it is possible all the 

 different substances used may originate one constant substance, 

 which is the true ferment ; but he states his opinion, that such 

 an effect is very little probable. 



All the deposits formed during these fermentations were found 

 effectual in causing the fermentation of fresh sugar ; but the 

 deposit from glairy albumen is the only one which, for the rapi- 

 dity of its action, merits the name of a ferment. 



In resuming ; many animal matters transform sugar into al- 

 cohol, and with more facility, as they have been better prepared 

 by a convenient putrefaction. From this reaction result depo- 

 sits, which act upon sugar in a more marked manner ; that from 

 albumen acts like a true ferment, whilst albumen itself acts but 

 very slowly ; ferments or leavens then are formed during fermen- 

 tation. Electricity acts a part in the change ; it re-establishes 

 the activity of a leaven rendered inert ; but all developement of 

 electricity is not proper for this purpose. Alcohol, as it is formed, 

 prevents the fermentation : if ebullition suspends it, it does not 

 destroy the cause. Finally, purified cream of tartar favours 

 tardy fermentation, rendering the alcoholization more complete 

 and rapid. 



The property of converting sugar into alcohol has, therefore, 

 been too exclusively attributed to yeast and sugared fruit, and 

 it must be admitted at present, that the phenomenon of fermen- 

 tation includes a greater number of facts than was supposed. — 

 Ann. de Chim. xxviii. 128. 



28. On a destructible Green Matter, tlie Produce of a Mineral Water ^ 



