406 
The Philippine Journal of Science 
1920 
The best concentration of sugar was found to be between 17 
and 20 grams per 100 cubic centimeters. It was proved that 
after fermentation was complete 20 to 25 per cent of the sugar 
was changed into glycerin and the remainder into alcohol and 
carbon dioxide. 
With soda added in sufficient quantity a thick precipitate 
formed, gas formation stopped, and the yeast lay dormant for 
a while. The precipitate then disappeared and fermentation 
proceeded again. Better results were obtained by adding soda 
in crystal form than in the form of a solution. A process used 
commercially is the following: 
Yeast is seeded with a platinum loop into 150 cubic centimeters 
of sterile melon juice, and left to ferment. Of this liquid 15 
cubic centimeters are then added to 150 cubic centimeters of the 
same sterile juice. After fermentation 75 cubic centimeters 
are added to 800 cubic centimeters of molasses solution (specific 
gravity 1.085—20.4 Brix). As soon as fermentation is proceed- 
ing strongly, 3 grams of soda ash are added and the whole 
shaken. After further fermentation this liquid is added to 2 
gallons of molasses solution (as above) and this mixture is 
treated at the right time with soda ash in the same proportion 
as given above. When fermentation is complete the 2 gallons 
are added to 40 gallons of a solution made up as follows: 
To 425 gallons molasses of 1.085 at 25° C., 8 pounds of am- 
monium chloride were added; the liquid was sterilized and 
brought with sterile water to original density. This solution 
contained 16.85 per cent of sugar (therefore purity is 82.6). 
Temperature was maintained at 30° C. and after five days fer- 
mentation was completed. Analysis of the 
liquid showed 
following: 
Per cent. 
Glycerin 
3.1 
Alcohol 
6.75 
Sugar 
0.86 
Alkalinity 3.6 grams sodium carbonate per 
100 cubic 
centimeters. 
Purification of the liquid was as follows: 3,200 pounds were 
neutralized with sulphuric acid, and 12 gallons ferrous sulphate 
solution added. After heating to the boiling point, milk of lime 
was added until there was an excess of lime, and the liquid was 
boiled by steam for a half hour. It was then filtered through 
a press and the press cake steamed. The addition of ferrous 
