Sfjo Mr. Henry on Ferments and Fermentation. 



The wort being impregnated with fi:ied air, 

 and placed in fuch a fituation, as to bring it to 

 the degree of heat, at which wort is commonly 

 mixed with yeafi:, the gas, for fome time remains 

 in a latent, or quicfcent (late; but, from its ten- 

 dency to recover its elaftic form, aided by heat, 

 it prefently begins to burfl: from the bonds in 

 which it was confined. By this effort, the muci- 

 laginous parts of the infufion are attenuated j the 

 faccharine matter is developed ; and, the fame 

 caufe, continuing to aft, the conftituent parts of 

 that matter are feparated, and, the particles of 

 the component principles, being by this means 

 placed beyond the fphere of their mutual attrac- 

 tion, begin to repel each other. A large quantity 

 of phlogifton is difcharged, together with fome 

 pure air. The greatell part of the inflammable 

 principle enters into a new combination, joining 

 the bafis of the vegetable acid, while another, 

 but much fmaller portion, uniting, in its nafcent 

 ftate, with the pure air, forms fixed air; which, 

 in its attempt to efcape, carries up with it much 

 of its vifcid confinement. In the converfion of 

 the pure into fixed air, a confidcrable portion of 

 heat is rendered fenfible. And this h^at contri- 

 butes to the farther decompofition of the faccha- 

 rine fubftance. The vifcid matter, collecling on 

 the furface, prevents the efcape of too much of 

 the gas, and promotes its reabforption, that, 

 thereby, the briik and agreeable tafte of the 



liquor 



