406 



Dr. A. Harden and Mr. W. J. Young. [Dec. 8, 



the method previously employed by the authors.* In every case the con- 

 centration of sugar was kept constant, and both in these and all the 

 fermentation experiments described in this paper, toluene was added as an 

 antiseptic. , - 



Table I. — Effect of the Addition of Boiled Yeast-juice on the Total 

 Fermentation of Glucose by Yeast-juice. 



No. 



Juice. 



Water. 



Boiled 



"jllicc. 



Glucose. 



Time. 



Carbon 

 dioxide. 





c.c. 



c.c. 



C.C. 



grammes. 



K 







hours. 



gramme. 





r ok 



J AO 



AO 



u 



*70 



U lo/ 



1 ,, .. 



1 OK 



L Ao 



U 



OK 

 ZD 



O 



1 A 



U oi o 





r on 

 J AU 



OA 



AU 





A 



4 



A A 



44 



U 110 



2 



120 



u 



20 



AU 



4 



AA. 



U ODO 





J 25 



a 

 U 



U 



2 - 5 



4U 



U o/U 



3 



1 OK 



L Ao 



r\ 



u 



OK 



AO 



o 



4U 



U O/U 





/20 



40 







6 



42 



0-458 



4 



120 







40 



6 



42 



0-858 





f 25 



25 







5 



44 



0-346 





125 







25 



5 



44 



0-709 





J 25 



25 







5 



48 



0-110 



6 



125 







25 



5 



48 



0-216 





f 25 



25 







5 



60 



0-273 



7 ,. .. 



125 







25 



5 



60 



0-466 



8 



f 25 



25 







5 



120 



0-424 



[ 25 







25 



5 



120 



0-959 





f25 



25 







5 



72 



0-414 





1 25 



20 



5 



5 



72 



0-546 



9 



«{ 25 



10 



15 



5 



72 



0-735 





| 25 



5 



20 



5 



72 



0-810 





125 







25 



5 



72 



0-924 





f25 



25 







5 



70 



0-246 





25 







25 



5 



70 



0-356 



10 



J 25 

 ) 25 



50 







7-5 



70 



0-180 







50 



7-5 



70 



0-431 





| 25 



75 







10 



70 



0-141 





1.25 







75 



10 



70 



515 



In Experiments 1 to 5 the juice added had been autolysed before being 

 boiled; in Nbs. 6 to 8 the added juice was boiled as soon as it had been 

 prepared. Experiments 9 and 10 show that each successive addition of 

 boiled juice, from 0"2 to 3 volumes, produces a further increase in the amount 

 of the fermentation. 



A similar effect is produced, (1) By the precipitate produced in boiled yeast- 

 juice by the addition of 3 volumes of alcohol (Experiment 1, Table II) ; 



(2) By the liquid formed by the autoplasmolysis of yeast, when it is allowed 

 to stand at the air temp3rature for some time (Experiments 2 and 3, Table II) ; 



(3) By the liquid obtained by boiling Buchner's " Aceton-Dauerhefe " with 



* Harden and Young, ' Ber.,' 1904, vol. 37, p. 1052. 



