nisrrssioN OK TKSTS. 



19 



discussion of this point. The low fermenting power of No. lon.-i. < ,iu 

 entirely with what is well known as to the vit:il functions of this 

 organism (S. apirnl<itn*}. namely, that it l<><- not MMT<>U> the rn/.vm 



FIG. 4. Rate of fermentation of pure and mixed yeasts. 



invertase, and hence can not invert cane sugar, and that it rarely 

 produces 3 per cent of alcohol. 



The tabulated figures alone do not fully reveal the peculiarities 

 of pure yeast races. Therefore the graphic chart (fig. 4) is used 



