OSMOTIC EQUILIBRIUM 



89 



motic pressure of the yeast and of the beer was the greatest 

 observed. In Nos. 607 and 610 yeast was allowed to 

 stand for six hours and twenty-four hours respectively 

 after separation before freezing. The results here show 

 a diminution in pressure, owing most probably to respir- 

 atory changes, so that it has fallen slightly below that of 



TABLE XXV. 



OSMOTIC PRESSURE OF YEAST AND BEER. 



the beer from which it was removed. From Nos. 610 and 

 611 it appears that this decrease in osmotic pressure takes 

 place whether the yeast is kept dry or suspended in water. 

 This rapid falling off shows very likely the normal rate 

 of consumption of carbohydrate with the resulting in- 

 crease in conductivity. Such a lessening of pressure is 

 under ordinary circumstances made good by the diffusion 



