168 Proceedings of Boyal Society of Edinhurgli. [sess. 
Table III . — Degrees of SpecifiG Gravity lost during 
Alcolwlic Fermentation. 
Hours. 
Cane 
Sugar. 
Invert 
Sugar. 
Lactose. 
Dextrose. 
Maltose. 
Lsevulose. 
2 
2-3 
4 
0-3 
3 
2*7 
5-3 
4 
3 
6 
0*5 
4 
5-2 
7 
24 
8-3 
11-3 
0-5 
10-8 
11-9 
12-54 
48 
13-8 
14-8 
0-5 
14 
17-7 
12-908 
72 
14-8 
17-7 
0-5 
14-5 
17*7 
12-908 
1. Cane Sugar undergoes a rapid fermentation. At the end of the 
third day it has not been changed to such an extent as the 
solution of invert sugar. After being subjected to alcoholic 
fermentation for 120 hours the specific gravity was 1000*2, 
and the solution gave only the faintest trace of reduction 
of the cupric oxide from its alkaline solution. 
2. Invert Sugar undergoes a steadily progressive fermentation, 
and reaches its highest limit in the case of this sugar. 
Maltose resembles this sugar somewhat in its rate of 
fermentation, and both have suffered an equal loss in 
specific gravity at the seventy-second hour. The invert 
sugar solution gave a very faint reduction of cupric oxide 
120 hours after the commencement of the experiment. 
3. Lactose did not undergo alcoholic fermentation at all ; the 
slight loss in specific gravity being probably due to impurity 
in the sugar. 
4. Dextrose resembles cane sugar as regards its proneness to 
undergo the alcoholic fermentation. There was no sugar 
present in this solution 120 hours after the beginning of 
the experiment. 
5. Maltose undergoes a rapid and extensive degree of fermenta- 
tion, reaching its highest limit in 48 hours. 
6. Lcemdose begins to ferment more rapidly than any of the 
