1911.] The Permeability of the Yeast-Cell. 299 



Table VI. — Shewing Diffusion of Alcohol. 



No. 



Alcohol. 



Time 

 of 



standing. 



Yeast. 



Liquid. 



P. 





K. 



Solids. 



Alcohol. 



Water. 



Solids. 



Alcohol. 



Water. 



Pi- 









per 



per 

 cent. 



per 

 cent. 





per 



per 















Effect of 



varying Concentration 











120 

 122 



10 

 



20 

 20 



38 -63 

 27'95 

 30-49 

 28 -71 



8-15 

 5-97 

 3-48 

 1 -72 



53 -22 

 66 -08 

 66 -03 

 69 -57 



1 -52 

 0-83 

 0-91 

 0-92 



15-02 

 9-33 

 5-75 

 2-94 



83-46 

 89-84 

 93-34 

 96 -14 



9-04 

 2-47 



10 -38 

 2-98 



0-87 

 0-83 









Effect of varying Time of Standing. 









131 

 132 

 133 

 134 



20 



20 

 20 

 20 



17 

 41 

 65 

 89 



33 -00 



34 -49 

 34 -99 

 33 -46 



7- 67 



8- 14 

 7-74 



9- 88 



59 -33 

 57 37 

 57 -27 

 56 -66 



0-69 



0- 74 



1- 03 

 1 32 



13 -67 

 13 -90 

 13 -80 

 13 -87 



85-64 

 85 -36 

 85-17 

 84 -81 



12 -93 

 14 -19 



13 -52 

 13 -85 



15-96 

 16 -28 

 16 -20 

 16 -35 



0-81 

 -87 

 0-83 

 0-85 











In Auto-fermented Yeast. 











81 

 139 

 144 





 10 

 10 



20 

 20 

 20 



29-26 

 30 -82 

 30 -76 



1 -37 

 4-87 

 6-06 



69 -37 

 64-31 

 63-18 



1 -29 

 4-07 



2-06 



8- 27 



9- 40 



97-25 

 90-44 

 86-53 



1-96 

 7-57 

 9-59 



2-11 

 9-14 

 10 -86 



0-92 

 0-83 

 0-88 









Efft 



ct of varying Quantity of Liquid. 









141 

 142 

 143 



YeaBt. 

 50 gim. 

 50 „ 

 50 „ 



Alcohol, 



10 

 per cent 

 50 cc. 

 100 „ 

 200 „ 



34 -50 

 34 -61 

 34 -88 



4-11 

 4-35 

 4-10 



61 -39 

 61 -04 

 61-02 



0-95 

 0-47 

 0-27 



7-73 



7- 86 



8- 05 



91-32 

 91 -67 

 91 -68 



7-13 

 6-72 



8-46 

 8-57 

 8-78 



0-79 

 0-83 

 0-76 s 



In this table, the factor K is found to be remarkably uniform, and to be 

 uninfluenced by variations in the conditions. It is further noteworthy that, 

 under the action of concentrations ranging from to 10 per cent. (Experi- 

 ments 119-122), no marked variation in the solid content of the yeast is 

 produced. This stands in further confirmation of the results obtained during 

 the earlier experiments on plasmolysis given in Table III, p. 293, in which it 

 is shown that the plasmolysing effect of alcohol is inappreciable until a con- 

 centration of 20 per cent, is employed. Again, as was previously observed, 

 the extent of plasmolysis by the higher concentration is not uniform in 

 different samples of yeast ; for instance, in the yeast of Experiment 119, an 

 increase of 10 per cent, in the total solids is observed, while in the yeast of 

 similar experiments the increase was only T8 and 47 per cent. It was 

 noticed also that, with this concentration, a change had taken place within 



