4 BULLETIN 
the beers produced from them. In Table III are given the results 
of the analyses of 4 porter worts and the finished porters produced 
from them. The results of the analyses of 9 ale worts and the fin- 
ished ales are shown in Table IV. In these four tables the extract in 
the original wort has been calculated by multiplying the alcohol (ex- 
pressed in terms of grams per 100 cc) by 2, and adding to the product 
the extract of the beer, porter, or ale (expressed in terms of grams per 
100 cc). In the porter and ale worts a percentage of dextrose had 
been added as brewer's sugar. Since dextrose reduces more copper than 
does maltose in the determination of the sugars, in order to obtain the 
true percentage of total sugars it was necessary to calculate the 
amount of copper reduced by the known amount of dextrose present, 
and then to calculate the amount of maltose. The results thus ob- 
tained are given in Tables III and IV under the heading " Reducing 
sugars as anhydrous maltose." 
