150 Miscellaneous. 



has come out of the cells continue in the borax solution. It is in 

 the same manner that borax produces coagulation of the protoplasm 

 of the cells of yeast, moulds, &c. 



II. The Action of Borax on the Animal Organism. 



1. Infusoria, llotifera, and Entomostraca, placed in the same drop 

 of water, to which is added concentrated solution of borax, soon 

 cease their movements and die. The contraction and coagulation of 

 the sarcode of the Infusoria is distinctly perceived. 



2. Young tadpoles rendered very transpai'ent by a prolonged stay 

 in darkness, placed in solution of borax, exhibit convulsive con- 

 tractions in the muscular fibres of the tail ; the circulation of the 

 blood (so easy to observe in these animals) gradually slackens ; the 

 plasma of the blood coagulates ; and in less than an hour the animal 

 is dead. 



The preceding observations show that borax puts an end to the 

 properties by which the life of protoplasm, vegetable and animal, 

 is manifested. If fermentation is a chemical phenomenon effected 

 under the influence of the life of the yeast, borax must necessarily 

 counteract fermentation. 



III. The Action of Borax on Fermentable Substances. 



1. In the month of October 1872, I placed some very ripe grapes 

 in a concentrated solution of borax, as well as an entire bunch of 

 grapes ; the whole was put into a bottle and corked up. The liquid, 

 at first colourless, browned slightly ; but the separate berries, as 

 well as the bunch, present the same appearance to-day (February 

 1875) that they did more than two years since. There has been no 

 trace of fermentation. Nevertheless, although the grapes are well 

 preserved, they are not eatable. There has been diffusion : a large 

 portion of the sugar has passed through the membranous husk of 

 the grapes, while the borax has penetrated into the interior, where 

 it has coagulated the albuminous matter of the cells. 



I made the same experiment with some gooseberries, and obtained 

 the same result. When the bottles are well corked, not a trace of 

 mouldiness can be seen ; but when the air has free access, or even 

 a limited access, a mouldiness forms (Mucor) without fermentation 

 accompanied by disengagement of gas. When, as a countertest, 

 grapes are placed in a well-corked bottle filled with water, fermen- 

 tation takes place at the end of a time which varies according to the 

 temperature, and carbonic acid is liberated. 



2. 30 cubic centims. of fresh milk was put into a test-tube with 

 1 gramme of borax. The cream soon formed a pretty thick layer 

 at the surface. In spite of the stopper which closed the test-tube, 

 mould formed on the cream ; but the rest of the liquid underwent 

 no acid fermentation, and retained during several months the look 

 of skimmed milk, very clear. Afterwards, under the influence of 



