832 Experiments 



plete dehydration. It precipitates copper reagent in abundance; it is 

 turned completely blue by iodine. 



Experiment CCCCLIV. July 21, 1874. Bread cut in small pieces, 

 moistened, and placed: 



A, in a closed matrass; 



B, in a matrass drawn out in a flame; it is subjected to 15 super- 

 oxygenated atmospheres. 



July 30. A, covered with mold. 



B, has not changed in appearance. 



January 18, 1875. A, in decay. 



B, which I do not open, looks the same as on July 30. 



August 3. B is opened m the laboratory of M. Cloez and in his 

 presence; the appearance has not changed; the reaction is slightly but 

 clearly acid; odor sourish, agreeable. 



I call attention to this acid reaction presented by the bread in 

 spite of its apparent preservation and the complete lack of mold. 

 We had already noted a similar reaction in meat and egg, protected 

 against putrefaction by compression. 



I observed it when I used cooked starch instead of bread to 

 simplify experimental conditions. 



Experiment CCCCLV. July 21, 1874. I scatter over starch cooked 

 with a good deal of water various dusts taken from a corner of the 

 laboratory. 



A, closed matrass, normal pressure; 



B, matrass drawn out in a flame, 15 superoxygenated atmos- 

 pheres. 



July 30. Decompressed B; while it was being closed with a flame, 

 the matrass broke. I immediately poured the contents into a tube 

 washed in boiling water, which I closed at once with a flame. 



January 18, 1875. A, covered with mold, contains neither sugar 

 nor starch. 



B, clean, without mold, contains much glucose, and is colored very 

 blue by the aqueous solution of iodine. 



Experiment CCCCLV I. August 7, 1874. Starch cooked and much 

 diluted with water: 



A, in a matrass closed with a stopper. 



B, in a matrass, drawn out in a flame, maintained between 8 

 and 12 superoxygenated atmospheres, until August 17, when I decom- 

 press it and close it with a flame. 



January 18, 1875. A, foul, neutral; 



B, no change in outer appearance; sourish and perfumed odor, 

 recalling that of cider. 



Very acid, it is colored blue by iodine and contains glucose. 



M. Schutzenberger, who consented to examine this substance, 

 found in it volatile acids, acetic and formic, and a fixed acid, giving, 

 with zinc, crystals of the same form as the lactates. 



