5-24 On the Germination and Fermentation 



the radicle; they preserved their freshness and consistence) 

 the beans did not turn mouldy. The hydrogen gas contained 

 carbonic acid entirely formed by the seeds, which afterwards 

 germinated in the open air. Thus hydrogen gas does not 

 favour germination ; but it does not' take away from seeds 

 the property of germinating. 



3d, Garden beans macerated in water, deprived of their 

 skin, and afterwards replunged in this liquid, did not ger- 

 minate in the course of eight days ; the water became sour, 

 and assumed the smell of sour cheese. 



4 th, The water sharpened with a little oxymuriatic acid 

 had no more success. The lentils, treated in the same man- 

 ner, did not germinate. These seeds no longer germinated 

 m the air; those which had been plunged in water, on the 

 contrary, germinated in the air. 



5th, The same seeds peeled, covered with a little water, 

 enough, however, to be deprived of the contact of the air, 

 putrefied instead of germinating. When only moistened, 

 however, and without being deprived of this contact, they 

 germinated very well and sent out coloured leaves, although 

 in the shade. 



We may conclude from these experiments that the in- 

 fluence of the air is requisite for germination, as has been 

 already announced by M. de Saussure. 



§ VIII. Experiments upon the Fermentation of Grains. 



1st, Two pounds of ground germinated barley, placed with 

 six pounds of water heated to 55° (131° Fahr.) in a matrass 

 furnished with a crooked tube, fermented in four hours in a 

 heat of 22° (72° Fahr.) The fermentation continued 36 hours. 

 The gas disengaged and collected was partly formed of 

 carbonic acid and partly of hydrogen gas pure enough. Six 

 days afterwards this barley was distilled, from which a pro- 

 duct was obtained equal at least to one-third of the water 

 'employed. This produce, heavier than water, was acid and 

 empyreumatic. This acidity demonstrates the conversion 

 of alcohol into acetous acid. The liquor, which was sac- 

 charine at the period of di?tillation, was no longer so after- 

 Wards. • 



2d, The 





