THE ALCOHOL INDUSTRY. PART I. 123 



influences the polarization tubes -were hung on the flower-stems at the 

 point where the sap dropped. 



The tubes were partially filled with toluene which was displaced as the sap 

 dropped into the txibe. The influence of the atmosphere, which was later found 

 to be much less rapid in efifect than was at first supposed, was thus avoided. 

 So soon as the tubes were filled, the caps were put in place and the polarization 

 read. To avoid all delay, the polariscope was mounted on the launch used by 

 the internal-revenue agent for transportation through the waterways, and the 

 acetylene searchlight furnished the illumination. The rotation in a 10-centimeter 

 tube was : number 5, +28.8 ; number 6, +33.3. The rotation of the normal weight 

 of sample was calculated from the density determinations, which were made later. 



The purity of these samples from the standpoint of the sugar refiner was very 

 high.. . . 



From these analyses it is seen that sap of the best quality, as it flows 

 from the flower stalk, has approximately the following composition, 

 stated as grams per 100 cubic centimeters. 



15° 

 Density 1.0720 



1.5° 



Total solids ^ 18.00 



Ash 0.48 



Acidity Trace. 



Sucrose 17.00 



Reducing sugars Trace. 



An invertase proferment or zymogen, also present in the sap, will be 

 considered later. The large amount of reducing sugars found in the 

 samples which were analyzed immediately shows that the preservatives 

 are not sufficient, or were not employed in sufficient amounts to inhibit 

 the action of the invertase. 



FEBMENTATIOy. 

 (In cooperation with W. B. Goxder and F. Agcaoili.) 



The inversion of the sucrose and the alcoholic, acetic, and other 

 fermentations begin almost immediately after the sap drops from the stem 

 into the bamboo joints ordinarily employed for collecting the sap. 

 These bamboo receptacles are never thoroughly cleaned and no attempt 

 is ever made to sterilize or disinfect them. This condition has given rise 

 to the belief among the distillers that the sap can not be preserved, that 

 the fermentation will always begin immediately, and I have even heard 

 it stated that yeast cells are present in the sap. When the sap is collected 

 in clean vessels,^' it undergoes no change for four or five hours. A 

 white, flocculent precipitate slowly forms, giving the sap a milky 



'* Analyses obtained by Ayala and Company showed total solids (degrees 

 Balling) varying from 10.2 to 18.0 per cent. 

 " I have usually employed glass bottles. 



