Mr, Henry on Ferments and Fermentation. 2S7 



into the vinous fermentation, without the aid of 

 matter already in that ftate. This the preceding 

 experiments have proved to be an ill founded 

 notion, as it appears that fixed air, obtained from 

 calcareous earth by means of acids, produces 

 the efFedt, as perfedly as when the ferment has 

 been taken from a fermenting liquor. 



In fermentation, it is faid, new arrangements 

 take place in the particles of the liquor, and 

 the properties of the fubftance become differ- 

 ent from what it before poflefTed. But what 

 thefc arrangements are, or how thefe proper- 

 ties are changed, we are not told. Dr. Black, 

 1 am informed, declares he is unacquainted with 

 any fatisfaftory theory. 



But perhaps facls, efpecially fome late che- 

 mical difcoveries, may throw light on the mat- 

 ter, and enable us to advance fome conje<5tures, 

 that may tend, at leaft, to lay the foundation of 

 a theory. 



I. Sugar is an eflential fait, containing much 

 oily, vifcid matter. During its combuftion it 

 repeatedly explodes ; a proof that it contains 

 not only much inflammable matter, but alfo 

 a quantity of air. Malt is faccharine, united to 

 much vifcid mucilaginous, matter. 



1. If nitrous acid be added to fugar, the in- 

 flammable principle of the latter is feized by the 

 acid ; the whole, or at leaft one of the conftituenC 

 parts of which is thereby converted into nitrous 



. . gas. 



