STUDIES OX FERMENTATION. 135 



25th, 1873, we once more removed the liquid from the test- 

 glass to the flask, and allowed it to remain so until Decem- 

 ber 23rd, 1874, on which day we submitted it to examination. 

 It was found to contain per 100 c.c. (3| fl. oz.) 



Grains. Grammes.* 

 Total weight of the fundus .. .. 5 7 .. 0'37 



Absolute alcohol . . . . . . 50-9 . . 3*3 



Acidity, estimated in its equivalent of 



sulphuric acid .. .. .. 1'7 .. 0*11 



Sugar, determined by cupric solution . . 82'2 .. 5*2 

 Dextrine (?) 24-6 . . 1-6 



The total weight of fungoid growth being 037 gramme, 

 and the total weight of absolute alcohol for the 120 c.c. of 

 fermented liquid being 4 grammes, we had, consequently, 

 from ten to eleven times by weight more alcohol than 

 fungus. 



Second experiment. — On June 13th, 1872, we sowed two or 

 three sporiferous heads of nmcor in some wort contained in one. 

 of the double-necked flasks. The temperature of our oven 

 varied between 23° C. and 25° C. (73° F. to 77° F.) The total 

 volume of liquid was 120 c.c, as before. 



June 15th, mycelium had developed, buoyed up on bubbles of 

 gas. 



June 16th, patches of bubbles, due to fermeatation,, covered 

 the surface of the liquid. 



June 17th, we transferred the liquid to the test-glass.. 



June 28th, fermentation in the test-flask had ceased. 



June 28th^ fermentation recommenced, the temperature of 

 the oven being raised to 27° C. (80° F.). 



October 20th, the liquid was transferred back from the test- 

 glass to the flask. 



October 24th, mycelium had developed, supported by big 

 bubbles on the surface of the liquid in the flask. 



October 31st,. we retransferred the liquid to the test-glass. 



[* There are 15-43 grains in the gramme.] 



