226 MICRO-ORGANISMS AND FERMENTATION. 



contained 2*49 per cent, (by vol.) of alcohol; during the two 

 following periods (see above) 0*31 and 0'57 per cent, (by vol.) 

 were produced. 



Production of acid, after expulsion of C0 2 , corresponding to 

 5'0 c.c. of decinormal caustic soda solution. 



The fermented liquid has an agreeable smell and a fine 

 aromatic taste. 



2. Fig. 71, 2 and Fig. 73, 2. 



During fermentation most cells are free, medium-sized, round 

 and oval; among themthere occur round and oval gigantic 

 cells. 



The yeast lies loose in flask ; if shaken slightly, it is dis- 

 tributed like a cloud throughout the liquid. 



Film-fermentation: After 31-32 days, a few large patches. 



The cells of the film are smaller than those seen during 

 primary fermentation ; ellipsoidal and slightly lengthened. 



The spores, if developed at a low temperature, are big ; 

 formation of partition walls occurs readily. 



At 11-12 C. very few spores occur on the seventh day; at 

 25C. rather abundant spore-formation in 40 hours. 



When the principal fermentation was broken off, the liquid 

 contained 2*30 per cent, (by vol.) of alcohol; in the two 

 following periods TOO and 0*46 per cent, (by vol.) were 

 formed. 



Acid-production : 6'0. 



Disagreeable smell and taste. 



3. Fig. 71, 3 and Fig. 73, 3. 



During fermentation the growth shows free cells and small 

 chain-formations of oval forms ; a few globular gigantic cells. 



The yeast lies very compact in flask; only on violent 

 shaking it partially rises in the liquid. 



Film-formation: In 31-32 days the growth forms a very 

 thin film, which does not cover the entire surface of the liquid. 



Some of the cells of the film have the same size and shape 

 as those seen during primary fermentation ; others are slightly 

 lengthened. 



