Dr. E. J. Mills on Cumulative Resolution. 499 



whence T) = v(CH 2 3 ). The ratio ~ in this cumulate is 



the highest permissible in any formula, according to the law 

 referred to, while H 2 is a minimum. It appears, then, that 

 (CH 2 0) and (CH 2 3 ) are the extremes of composition for 

 acid vegetable bodies ; that is, it ranges between that of glu- 

 cose and hydric carbonate. Obviously also the symbolic ratio 



~ cannot exceed 2, nor x exceed on. Moreover, since these 



bodies are, as a series, much less deoxidized than the glucoses 

 and sugars, it is natural to find them the precursors of the 

 latter in plant-life. 



Glucosides are intermediate between celluloids and acid 

 bodies. 



9. Fermentation Alcohols. — During the fermentation of glu- 

 cose (or its isomers or polymers) by means of yeast, it is 

 found that not only is ethylic alcohol present, but several of 

 its higher homologues ; methylic alcohol, however, is not 

 found. Carbonic dioxide is given off in abundance. The fol- 

 lowing equation appears to me to connect these facts conti- 

 nuously, — 



' 2*CH 2 0-2C0 3 -(n-3) 3 = 2C„- 1 H 2re 



(which is the same as Cn H 2 »+ 2 0, the general formula for a 

 fatty alcohol). For n = 0, the result is 2 ; for n = 1, — 2 H 2 0; 

 for n = 2, methylic alcohol; for ?i = 3, ethylic alcohol, &c. &c. 

 In all values of n up to 3, the process is one of oxidation, as is 

 evident from the consequent values of i — (n — 3)0 2 j- ; hence 

 the equation is irrational, as far as the formation of alcohols is 

 concerned, until n is equal to or greater than 3. The condi- 

 tion for the production of alcohols is then attained; and the 

 first to be formed is necessarily ethylic. 



It appears that a very small percentage of the glucose pre- 

 sent is katamerized, in part hydrogenized, and in part oxidized 

 during fermentation. In this manner a little glycerine 

 (3CH 2 + H 2 ) and hydric succinate (4CH 2 0-H 2 ) are 

 formed. 



Since T) = vCH 2 , it appears that the composition of the 

 series of fatty alcohols lies between 2 and CH 2 . And the 

 same principle that presides over the formation of plant-pro- 

 ducts conducts us continuously through the genetic relations 

 of fermentation alcohols. 



10. Polyglucosic and Plyglyceric Alcohols. — In the 

 case of polyglucosic acohols, we have, according to Watts*, 



tC 6 H 12 6 — (n— 1) TI 2 O = C 6 ^H 10 „ + 2O 5 n + i. 



n\ 



Fownes's ' Manual of Chemistry ' (1868) p. 683. 



2K2 



