FERMENTATION. 



itself takes no part in the action ; the contents of 

 these cells are the matters which cause fermenta- 

 tion. Ferment belongs to the albuminous class of 

 substances, and is everywhere produced from vege- 

 table mucus. 



The albuminous substance of the ferment may be 

 extracted from it by means of strong acetic acid, and 

 precipitated by carbonate of ammonia. Then after 

 having been treated with alcohol, the contents of the 

 cells are obtained free from ash, and of the following 

 composition : 



C. 53-4 



H. 7-0 



K 15-8 



O. S. . . . 23-8 



Albumen and gluten have the same composition. 

 The cell-walk c ,iisi,,t of cellulose, rind are produced 

 from gum, or vegetable mucus. C 13 K 10 O 10 . 



Other bodies which belong to the order of albu- 

 minous substances, but are not enclosed in cells, may 

 also, under certain modifications, cause sugar to fer- 

 ment. If gum or vegetable mucus and air are present 

 at the same time, ferment will be formed when fer- 

 mentation occurs. 



Fermentation, which means here the conversion of 

 sugar into alcohol and carbonic acid, continues during 

 the formation and decomposition of ferment. Fer- 

 mentation is in the first instance the consequence of 

 the conversion of albuminous matter, (be it vegetable 



