A YIMOUS SMELL. 315 



only a very small portion of ferment can be formed, 

 since but little malt is added. Much hydrated oxide 

 of amyl is originated, and but little cenantkic ether. 



An energetic formation of yeast takes place during 

 the preparation of wine and moutwyn, and at a later 

 period a like decomposition. In both cases much 

 oenanthic ether is formed. 



If we consider that sugar and water mixed with 

 ready-formed ferment yields no oenanthic ether, we 

 must connect fermentation with formation of ferment 

 and of oenanthic ether, but not with the decomposition 

 of ferment. 



We know that ferment, the contents of the cells 

 at least, is composed of albumen and cellulose, which 

 is here indifferent. A substance is found in the 

 ferment cells which can be extracted with water, and 

 is no longer what it originally was albumen. It 

 is a substance the oxygenous contents of which 

 bear the same proportion to the mother substance 

 (albumen) as 3 to 2, that is, it contains more 

 oxygen than does albumen.* On this account the 

 formation of ferment is promoted by air (p. 55), but 

 whilst the ferment is forming it may easily withdraw 

 oxygen from the sugar and produce oenanthic acid, 

 that is, supposing no excess of air to be present. 



This subject deserves and may easily be subjected 

 to a closer investigation. Sugar dissolved in water 

 ferments if brought into contact with vegetable gluten 



* Scheik. Onderz. d. 2, p. 456 ; and p. 2G1 of this work. 



