1893-94.] T)r B.ohQv\j^oi\ on Fermentation of Sugars. 169 
other sugars, but falls far short of some of them in the 
extent to which it is changed. 
The following is the order as regards the amount of alcoholic 
fermentation which the sugars were found to have undergone at 
the end of the third day : — 
1. Maltose. 
2. Invert Sugar. 
3. Cane Sugar. 
4. Dextrose. 
5. Lsevulose. 
6. Lactose (scarcely changed). 
Practical Deductions. 
In dyspepsia there is usually much delay in the absorption of 
carbohydrates, even when digested. They are thus very prone to 
undergo fermentation, and specially so if the carbohydrate be in 
slight excess. 
In that variety of dyspepsia, accompanied by lactic fermentation, 
the use of those sugars which rapidly undergo the lactic change — 
viz., dextrose, Isevulose, and invert sugar — is contra-indicated ; 
while the moderate use of cane sugar, maltose, and lactose may be 
allowed. 
In those cases of dyspepsia where butyric fermentation is pro- 
minent, milk sugar would seem to be the most suitable, as it is 
least easily changed by the ferment. On the other hand, maltose 
is very readily changed, as the other sugars also are to a lesser 
degree. 
Lastly, is dyspepsia associated with the alcoholic and acetic acid 
fermentations, cane sugar, dextrose, maltose, and lactose may be 
allowed in small amounts, while invert sugar and Isevulose should 
be forbidden. Lactose, however, is the sugar to give in this condi- 
tion, as it is not at all acted on by the alcoholic ferment. 
These theoretical conclusions have been supported by clinical 
observation in the case of cane and invert sugar. I leave it for 
future investigation to show whether they are true as regards the 
other sugars. 
