L906.] 



The Alcoholic Ferment of Yeast-juice. 



375 



experiments on the disappearance of the coferment from yeast-juice, that 

 boiled autolysed juice does not set up fermentation in a mixture of the 

 inactive residue with glucose, although it itself contains a large amount of 

 phosphate precipitable by magnesia mixture. The following numbers were 

 obtained by the analysis of three specimens of boiled autolysed juice employed 

 in those experiments, two of which were quite inactive, whilst the other only 

 produced a fermentation of 2 - 6 c.c. 



No. of experiment. 



Volume of juice. 



Carbon dioxide evolved. 



Phosphate present in 

 grammes of Mg 2 P 2 7 . 





c.c. 



c.c. 





1. b 



20 



(y 



-3400 



2.1 



16 



2-6 



-3011 



3. c 



15 







0-1893 



These experiments throw no light on the actual chemical nature of the 

 coferment, but show that most probably it does not consist of a phosphate 

 precipitable by yeast-juice. They also indicate that substances, which, like 

 phosphates, increase the total fermentation produced by yeast-juice, are not 

 necessarily capable of setting up fermentation when added to a mixture of 

 inactive residue and glucose. 



Further experiments are in progress with the hope of obtaining more 

 information on these points. 



