46 



ALCOHOLS 



[14. 



Reess. (See for further particulars 

 Jorgensen's ' Mikroorganismen der 

 Garungsindustrie/ chap, v; Klocker's 

 ' Garungsorganismen, &c.' ; and Lafar's 

 ' Technical Mycology/ Vol. II.) Sac- 

 charomyces safurnus, Klocker, from soil 

 in the Himalayas, can ferment wort 

 (Klocker, Abst. in Journ. Fed. Inst. 

 8, 523). S. awamori, Inui, a yeast 

 which is concerned in the production 

 of the Japanese drink ' awamori,' is an 

 alcoholic ferment (Inui, Journ. Imp. 

 Coll. Sci. Tokio, 1901, 15 ; Abst. in 

 Journ. Fed. Inst. 8, 529). 



Certain ethyl esters, such as ethyl 

 acetate, propionate, butyrate, valerate, 

 hexoate, heptoate, octoate, ennoate, 

 palmitate, and oleate, are found in fusel 

 oils and in whisky, and may be secon- 

 dary products of alcoholic fermenta- 

 tions by yeasts and therefore of bio- 

 chemical origin (Perrot, Comp. Rend. 

 45, 309 ; Ann. 105, 64 ; Rabuteau, 

 Comp. Rend. 87, 501 ; Ordonneau, 

 Ibid. 102, 217 ; Bell as quoted by 

 Allen, Journ. Fed. Inst. 3, 36 ; Barker, 

 Ann. Bot. 1900, 215). 



Synthetical carbohydrates, such as 

 ( glycerose/ obtained by the oxidation 

 of glycerol and now known to be 

 a mixture of glyceraldehyde and di- 

 hydroxyacetone [l5l] (Van Been, 

 Jahresber. 1863, 501 ; Stone, Am. Ch. 

 Journ. 15, 656; Fischer, Ber. 2O, 

 1088; Fischer'and Tafel, Ibid. 3384; 

 21, 2634 ; Grimaux, Comp. Rend. 1O4, 

 1276; Bull. Soc. [2] 45, 481; 49, 

 251), dextrose [154], Isevulose [155], 

 d-mannose [156], and mannononose 

 (Fischer and Passmore, Ber. 23, 2237) 

 give alcohol on fermentation by yeasts. 

 According to Piloty (Ber. 3O, 3166) 

 and Bertrand (Comp. Rend. 126, 842 ; 

 984 ; Bull. Soc. [3] 19, 502) dihydroxy- 

 acetone is not fermentable. According 

 to Emmerling (Ber. 32, 542) neither 

 dihydroxyacetone nor glyceraldehyde 

 are fermentable when pure. 



The fermentability of sugars, natural 

 and synthetical, by yeasts is associated 

 with the number of the carbon atoms 

 in the sugar, the configuration of the 

 atoms in the molecule, and the nature 

 of the yeast. According to Fischer 

 (Ber. 23, 2114) the fermentable sugars 



contain multiples of three carbon atoms. 

 As regards configuration, while the 

 three hexoses and the nonnose men- 

 tioned above are with d-galactose fer- 

 mentable, the following sugars are 

 unfermentable : d-gulose and 1-gulose 

 (Fischer, Ber. 24, 521 ; Fischer and 

 Stahel, Ibid. 528; 2144); d-talose 

 (Fischer, loc. oil. 3622) ; sorbose (Pe- 

 louze, Comp. Rend. 34, 377 ; Ann. 

 China. [3] 35, 222); tagatose =l-sor- 

 bose (Lobry de Bruyn and Van Eken- 

 stein, Rec. Tr. Ch. 16, 257; 262; 

 19, i) ; glutose (Ibid. 16, 257 and 274); 

 the hexoses of the 1 -series, such as 

 1-fructose (Fischer, Ber. 23, 370), 

 1-mannose (Fischer and Thierf elder, Ber. 

 27, 2031), 1-xylose (Koch, Ber. 20, ref. 

 145 ; Thomsen, Journ. pr. Ch. 19, 146 ; 

 Stone, Ber. 23, 3791), the pentoses, 

 rhamnose, the synthetical heptoses and 

 octoses (Fischer, Ber. 23, 930 ; Fischer 

 and Piloty, Ibid. 3102; 3827; Fischer 

 and Morrell, Ber. 27, 382 ; Fischer 

 and Passmore, Ber. 23, 2226 ; Fischer, 

 Ann. 270, 64; 288, 139 ; Smith, Ann. 

 272, 182); glucononose (Fischer, Ann. 

 270, 104). 



[For general summary see Fischer 

 and Thierf elder, Ber. 27, 2031 ; Fischer, 

 Zeit. physiol. Ch. 26, 60 : for resolu- 

 tion of i-glucose, i-mannose, i-fructose, 

 and i-galactose by partial fermentation 

 with brewer's yeast see Fischer, Ber. 

 23, 382; 2620; 25, 1259. 



The fermentability of twenty-one 

 sugars and carbohydrates by various 

 yeasts and yeast-like fungi, without 

 reference to products, has been investi- 

 gated on a microscopic scale by Lindner, 

 Woch. Brau. 17, 7 13 ; 733 ; 746 ; 762 ; 

 Ch. Centr. 1901, 1,57; 44 > J urn - 

 Fed. Inst. 7, 224 : for experiments on 

 the relative fermentability of dextrose 

 and laevulose by Niirnberg, &c., sedi- 

 mentary and other yeasts see Knecht, 

 Centr. Bakter, II, 7, 161 ; 215.] 



Manneotetrose, C 24 H 42 O 2l , a sugar 

 contained in ( manna/ is fermentable 

 by yeast (Tanret. Comp. Rend. 134, 

 1586 ; Bull. Soc. [3] 27, 947). Three 

 synthetical disaccharides, glucosido- 

 galactose, galactosidoglucose (? meli- 

 biose), and galactosidogalactose, are 

 unattacked by surface yeast, and only 



