204 Mr. Adams on [Sept. 



nation, independent of the mixture of any gummy or saccharine 

 matter with it. 



With respect to the fermentation of barley, M. Proust observes 

 that it differs very much from that of the grape ; in the latter, 

 the formation of alcohol is the primary effect, and that of the 

 generation of carbonic acid only a secondary operation, while 

 the reverse takes place in the fermentation of barley. Ferment- 

 ation expels from the fluid, by the motion which it produces, all 

 the hordein, which is thus mixed with the yeast ; this is what 

 gives the yeast the granulated and gelatinous appearance which 

 it exhibits when it has been sufficiently drained. It is entirely 

 soluble in boiling water, and forms a viscid glue ; from this a 

 gelatinous powder gradually separates, which is a portion of 

 hordein that had been mixed with it while in the fermenting vat. 

 If washed yeast be preserved under water, the starch and the 

 hordein each resumes its characteristic property and separates 

 into distinct layers. 



As the inference from his discovery of hordein, forming so 

 large a proportion of the substance of barley, M. Proust recom- 

 mends that before this grain is employed for food in any form, 

 either for gruels of different kinds or for bread, it should be 

 previously submitted to the process of germination. 



Although this paper was published during the course of the 

 last year, yet, as we remarked above, it may be inferred that the 

 experiments of which it gives an account have been performed 

 for a considerable length of time. The author does not refer to 

 the papers of MM. Fourcroy and Vauquelin, or of M. Einhof, 

 and yet it is difficult to suppose that he was unacquainted with 

 their contents. Nor can we easily conceive how these chemists, 

 in their analyses of barley, should have overlooked so important 

 a constituent, if it has an actual existence. M. Proust's reputa- 

 tion as an experimentalist is, however, so considerable, that it 

 appeared to us desirable to lay an abstract of his results before 

 our readers, although the facts may be supposed to rest upon 

 rather doubtful authority. 



Article VIII. 



On Lacroix's Differential and Integral Calculus. By James 



Adams, Esq. 



(To the Editors of the Anfials of Philosophy.) 



GENTLEMEN, Stonehouse, April 26, 1818. 



The following formula, denoted by A, B, C, I have selected 

 from pages 225 and 226 of the translation of " Lacroix's Differ- 

 ential and Integral Calculus," to which I have added the formula 



