166 
Proceedings of Royal Society of Edinhurgh. [sess. 
At the end of the third day the sugars may he arranged in the 
following order as regards the amount of fermentation which they 
have undergone : — 
1. Lsevulose. 
2. Lactose. 
3. Dextrose. 
4. Invert Sugar. 
5. Cane Sugar. 
6. Maltose. 
II. Butyric Acid Fermentation op Sugars. 
This fermentation was induced in the saccharine solutions by 
adding to each flask of 100 c.c. two grammes of pounded old cheese. 
Though the resulting change is not a perfectly pure fermentation, yet, 
for practical purposes, it may he regarded as essentially butyric 
fermentation. 
The results are shown in the following table : — 
Table II. — Total Percentage amounts of Butyric Acid formed 
in stated Periods. 
Hours. 
Cane 
Sugar, 
Invert 
Sugar. 
Lactose. 
Dextrose. 
Maltose. 
Lsevulose. 
2 
0-0396 
0-0281 
0-029 
0-0312 
0-0405 
0-0369 
4 
0-0449 
0-0352 
0-036 
0-0364 
0-0431 
0-0422 
24 
0-100 
0-1126 
0-0774 
0-1104 
0-1144 
0-188 
48 
0-213 
0-2393 
0-1716 
0-361 
0-4092 
0-6212 
1. Ca?ie Sugar appears in this case to undergo rapid inversion, 
and subsequent fermentation. In the lactic fermentation 
this sugar had undergone no change by the end of the 
second hour, as compared with 0'0396 per cent, of acid in 
this butyric fermentation. At the end of the third day 
more butyric acid has been formed from cane sugar than 
from invert sugar. 
2. Invert Sugar begins at once to undergo butyric fermentation, 
but more slowly and to a less extent than cane sugar. 
