Saccharomyces anomalies [Hansen). 229 
All the above experiments were carried on at the room- 
temperature, which varied from 15 0 C. to 21 0 C. on different 
days. It was noticed that the higher the temperature, the 
greater the tendency to complete liquefaction as a rule, 
although all colonies do not show the same energy. That 
the temperature itself is not solely responsible for the lique¬ 
faction is shown by the fact that when the temperature falls 
the gelatine does not solidify again, as would be the case 
if the higher temperature had caused it to melt. Hanging 
drops in a room, the temperature of which remains fairly 
constantly as low as 15 0 C., produced the glistening white 
dry colonies almost invariably, the gelatine being liquefied 
merely in the immediate neighbourhood of the cells imbedded 
in it: while hanging drop cultures in a room, the tempera¬ 
ture of which was usually three or four degrees higher, 
showed much more variable results, complete liquefaction 
often taking place. Plate-cultures, generally speaking, show 
the same points. In warm weather they were often liquefied, 
and the usual form of colony was the film-like irregular form, 
while in colder weather liquefaction was comparatively rare, 
and the colonies were usually of the glistening white dry form. 
The probable state of affairs seems then to be that the 
Yeast has a feebly developed power to liquefy gelatine, but 
that its power varies considerably according to the tempera¬ 
ture, being much greater at about 20° C. than at 15 0 C. 
These facts suggest that caution must be employed in 
deciding that a Yeast is capable of liquefying gelatine, since 
various circumstances—moisture, temperature, the state of the 
gelatine, crowding, and vigour of the cells, &c.—may continue 
to affect the question, just as in the case of the shapes, &c. 
of the colonies mentioned on p. 219, which in fact depend on 
the same properties. 
Fermentation. 
The capability of this yeast to induce alcoholic fermenta¬ 
tion has been tested for the following carbohydrates:— 
xylose, mannite, gum acacia, dextrin, lactose, maltose, soluble 
R 2 
