AIR AND WATER FOR MICRO-ORGANISMS. 113 



As stated above, these investigations belong to the series 

 of my writings which treat of practical problems relating to 

 the fermentation industry. Those readers who wish to study 

 them more in detail, are referred to my treatises (in Danish 

 and French) in the Carlsberg communications mentioned 

 above. 



In recent years, several zymotechnologists have made 

 similar experiments, especially P. Lindner in Berlin, Will 

 in Munich, Gronlund and Alfred Jorgensen in Copenhagen. 



Now that scientific aid is so readily obtainable, the 

 occasional analysis of the air will, in the future, scarcely be 

 omitted in the larger well-appointed breweries ; by this means 

 it will be possible to obtain a better insight into the working 

 of the brewery, and it will also be sometimes possible to 

 guard against mishaps. The condition of the atmosphere 

 in the fermenting room is of particular importance in this 

 respect. 



Such analyses are of especial interest when as has been 

 the case for several years in the Old Carlsberg and New 

 Carlsberg breweries an arrangement has been adopted for 

 the purification of the air. Recently, Linde's ice-machines 

 and cooling-pipes have been employed for this purpose in 

 many breweries. It is evidently necessary to investigate 

 what has been thereby attained, unless we are satisfied to 

 work in the dark. As far as I am aware, however, no 

 analyses have been described which throw light on the effect 

 of the Linde cooling-pipes in this direction ; such analyses 

 are very desirable, and I have repeatedly called attention 

 to this fact in my lectures, and I take the opportunity of 

 doing so again here. 



2. All agree that the same principle should prevail in 

 the biological examination of the water of a brewery as in 

 the case of the air. It appears also to follow as a matter 

 of course, that in the cultivation experiments which such an 



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