282 The Philippine Journal of Science »ii 



A comparison of the results with the results obtained when 

 the standard solution for Table VIII was fermented shows that 

 the addition of tiqui-tiqui has no beneficial influence. One result, 

 sample 3, only shows a real increase in alcohol content over the 

 sample where no yeast food was added (see sample 7, Table 

 VIII). The acidity in every one was high at the end of the 

 sixth day, indicating that the addition of tiqui-tiqui contaminates 

 the solution or makes the ferment more favorable for the growth 

 of bacteria. To extract the tiqui-tiqui with alcohol as done by 

 Kurono would be more expensive than using a*mmonium sulphate. 

 Culturing the yeast in ferment to which tiqui-tiqui has been 

 added did not stimulate its ability to grow in the presence of 

 tiqui-tiqui. The use of ammonium salts 10 lowers the yield of 

 the higher alcohols (fusel oils) and is, therefore, an advantage 

 for this reason. 



Yeast can be invigorated by culture in a nourishing ferment, 

 and such yeast acquires a vigor that induces rapid fermentation. 

 It can be accustomed to conditions that would ordinarily inhibit 

 its grow and that are unfavorable to the growth of bacteria 

 and wild yeasts. Advantage has been taken of this property, 

 in the method of fermentation known as the Molhant process, 

 to increase the resistance of the yeast to more concentrated solu- 

 tions of alcohol and to add to its ability to ferment higher 

 concentrations of molasses. Mirior, 20 in using this method, 

 proceeded as follows: Yeast was added to a small amount of 

 molasses of 6° Baume acidified with 3.5 cubic centimeters of 

 hydrochloric acid per liter, and the whole was allowed to ferment. 

 When fermentation was active, the ferment was pumped to a 

 larger tank and more molasses of similar quality was added. 

 This was permitted to ferment twenty-four hours and then put 

 in a larger tank, where plain molasses of 14° Baume was added 

 until the whole mixture was about 12° Baume. Fermentation 

 was complete in from twenty-four to thirty hours, and a must 

 of 9 to 9.5 per cent alcohol was obtained. The process gives 

 60.23 liters of alcohol per 100 kilograms of sugar, calculated 

 as sucrose. He states that this is 1.5 liters per 100 kilograms 

 more than is obtained by the old process. 



To determine if this process would increase the yields of 

 alcohol with the yeast at hand, the following experiments re- 



18 Ehrlich, Paul, Ber. d. deutsch. chem Ges. (1906), 39, 4072; (1907), 40, 

 1027. 



"'Bull. Assoc. Chim. de Sucr. et Dist. (1914), 31, 936. 



