Fermentations by Organisms 833 



Experiment CCCCLVII. July 5, 1875. Cooked starch and water; 

 glass tubes. 



A, closed with a flame, ordinary air; 



B, drawn out in a flame; taken to 15 superoxygenated atmos- 

 pheres. 



July 17. Decompressed; B closed with a flame. 

 November 16, 1876. 



A, neutral, contains much glucose; no odor. 



B, clearly acid; much glucose; no noticeable odor. 

 FRUITS. Experiment CCCCLVIII. June 26, 1874. 



A, 3 entire cherries, very ripe, are placed in a small flask with a 

 little water. 



Taken to 15 superoxygenated atmospheres. 



B, unfermented juice of cherries left at normal pressure, in a 

 closed flask; 



C, unfermented juice of cherries, placed beside A. 

 July 21. B, evidently spoiled, covered with mold. 



A and C, in very good condition, have a rather deep color. 

 January 18, 1875. B is a horrible magma. 



A. The cherries are very fine and very firm, absolutely just as 

 they were July 21. 



November 30, 1876. The cherries in A still look the same. 

 May 1, 1877. Same. 



Experiment CCCCLIX. May 28. Matrass containing: A and B, 

 whole cherries; A' and B', pears. 



A and A' are left in the air, covered by an inverted paper cone. 



B and B' are placed in 23 superoxygenated atmospheres; the 

 pressure gradually falls to 5 atmospheres. 



Beginning with May 31, A and A' are covered with mold. 



June 26. A and A' are molded, the pears in shapeless pulp. 



B and B' have no mold; the cherries are brown, the pears amber 

 colored. 



Experiment CCCCLX. January 20. Juice of pounded onion with 

 powdered chalk added; tubes: 



A, normal pressure; 



B, at 21 superoxygenated atmospheres. 



January 23. Decompressed; the tubes closed with a flame. 

 May 17. A, neutral; abundant vegetation on the surface. 

 B, neutral; no mold. 



Experiment CCCCLXI. July 5, 1875. Stoned cherries, to which a 

 little glucose is added. Placed in columns about 10 cm. high in three 

 tubes, taken to 15 superoxygenated atmospheres. 



July 17. Decompressed; the cherries taste like cooked cherries but 

 too acid. Tubes closed with a flame. 



November 16, 1876. The appearance of the cherries has not 

 changed; no explosion when the tubes are opened; cherries taste like 

 brandied cherries, but too acid. 



By the method of oily drops, M. Dastre finds much alcohol in 

 them; he estimates the proportion of it at 1%. 



