FERMENTATION 



75 



and carbon dioxide that is the foundation of all fermenta- 

 tive phenomena. Chemists represent the action that takes 

 place as follows. 



QH„0, = 2C,H60 + 2CO, 



(sugar) (alcohol) (carbon dioxide) 



The phenomenon of alcoholic fer- 

 mentation has been known for many 

 centuries, traces of such knowledge 

 being found as far back as we have 

 any recorded history. Back in the 

 earliest historical days mankind was 

 familiar with certain fermented drinks. 

 At the present time we find that the 

 phenomena of fermentation are known 

 by nearly all races of men, and theie 

 is hardly a tribe of savages without 

 its own kind of fermented drink. 

 These intoxicating beverages are ob- 

 tained from a variety of different 

 materials by different races. The 

 juice of grapes has long been used 

 for the purpose, but various other 

 fruits serve equally well. The juice 

 of the palm tree is used by some 

 races, and sweet juices of various 



=5n 



■gas 



'^m, 



a b 



Fig. 31. Fermenting so- 

 lution of molasses, 

 showing at a the grow- 

 ing yeast with the bub- 

 bles of carbon dioxide 

 arising, and also the 

 arrangement for con- 

 ducting the gas under- 

 neath limewater at b, 

 for the purpose of de- 

 termining the nature 

 of the gas. 



other plants are also used. In all 

 cases the material must contain sugar, or something that 

 can be converted into sugar ; for it is always sugar which 

 undergoes the fermentation, no other source of alcohol 

 being practical for producing intoxicating beverages. In 



