562 Green —Supposed Alcoholic Enzyme in Yeast . 
I made some experiments to ascertain whether I could 
confirm Buchner’s statement that the Yeast-cells will, when 
dry, retain their activity after being heated for several hours 
to ioo° C. I carefully dried the Yeast by exposure to air, 
after pressing out the Yeast-liquor in a screw- press. When 
quite mealy to the fingers, I placed a quantity in a beaker 
in vacuo aver strong sulphuric acid, and kept it there three 
days. I then treated half of it to ioo° C. for six hours, 
according to Buchner’s directions. On digesting the two 
quantities with beer-wort at 23 0 C, there was a copious 
fermentation at once set up by the unheated sample, but the 
heated one had lost all power of inducing it. 
For the present, therefore, I must contend, in opposition to 
Buchner, that at any rate our English Yeasts do not contain 
any alcohol-producing enzyme. 
Bibliography. 
( 1 ) Buchner : Ber. d. d. chem. Gesell., 1897, 30, 117-124. 
(2) „ „ „ ,» „ 3°j mo-1113. 
(3) Blackman : Phil. Trans., 1896. 
(4) Will: Zeits. f. d. Ges. Brauw., 1897, p. 363. 
(5) Lindner : Wochenschr. f. Bran., 1897, p. 364. 
