TRANSACTIONS OF SECTION B. 609 



The liquefied milk is slightly concentrated by evaporation, and to the new 

 product so obtained the name of ' galacton ' has been given. The investigation in 

 regard to any enzyme being formed by the Bacteriwn peptofaciem gave the result 

 that this is not the case. As compared to the meat peptones now largely used, 

 the galacton has the advantage of containing no gluten-peptone, which probably 

 explains the much better taste ; further, that no chemicals, such as hydrochloric 

 acid, are required in its preparation. 



Formerly it has been supposed that milk-sugar could only undergo acid 

 fermentation, but lately special yeasts have been found which produce alcoholic 

 fermentation of milk-sugar. By means of such yeasts an alcoholic beverage can 

 be made out of galacton. 



The author concluded with the remark that bacteria have of late been most 

 conspicuous in the minds of most people by the fact that, out of the enormous 

 number of bacteria existing, there are a few which have pathogenic effect. But 

 the action of bacteria in nature is an eminently useful one, and by the chemical 

 study in this direction we shall learn how to utilise their peculiar action to our 

 advantage. 



FRTBAY, AUGUST 10. 



A discussion on the behaviour of gases with regard to their electrification and 

 the influence of moisture on their combination was opened by the reading of the 

 three following papers : — 



1. On the Connection between Chemical Combination and the Discharge of 



Electricity through Gases. By Professor J. J. Thomson, M.A., F.R.S. 



[This paper was ordered to be printed in extemo. — See Keports, p. 482.] 



2. On the Electrification of Molecules and Chemical Change. 



By H. Brereton Baker. 



[This paper was ordered to be printed in extenso. — See Reports, p. 493.] 



3. On the Rate of Oxidation of Phosphorus, Sulphur, and Aldehyde. 

 By Thomas Ewan, B.Sc, Ph.D. 



Gaseous oxygen appears sometimes to be more active chemically in the dilute 

 state than when it is more concentrated. This remarkable behaviour was studied 

 in the cases of phosphorus, sulphur, and aldehyde, by the author in Professor 

 van't Hoft"'s laboratory in Amsterdam. 



With phosphorus and oxygen (saturated with aqueous vapour at about 20°) it 

 was observed that for pressures of'o.vvgen greater than 700 mm. the rate of oxida- 

 tion was excessively small or nothing at all. Below 700 mm. it increases rapidly. 

 This limit corresponds with that found by Joubert, below which phosphorescence 

 begins. After reaching its ma.ximum velocity a very simple relation exists between 

 the rate of oxidation and the pre.<5sure of the o.xygeu, provided that the change in 

 the rate of evaporation of the phosphorus, which, according to Stefan, is produced 

 by_the_ change in the pressure of the oxygen, is taken into account. The rate of 

 oxidation is then directly proportional to the pressure of the oxygen. In the 

 absence of water the oxidation also begins suddenly, but at a much lower pressure 

 (about 200 luui.). Again allowing for the change in the rate of evaporation of the 

 phosphorus, the velocity of the reaction quickly reaches a maximum and then 

 decreases, as nearly as could be made out, proportionally to the square root of thrt 

 pressure of oxygen. The results here were not so certain as might be desired, 

 owing to the layer of oxide formed on the surface of the phosphojus disturbing 

 the rea-ular course of the reaction. 



1894. B J, 



