Saccharomyces anomalus (.Hansen ). 231 
tinued actively for several days. In the case of dextrose- 
Mayer solution, of which 250 c.c. were used in an Erlenmeyer 
flask of 500 c.c. capacity, the evolution of gas continued 
for two and a half weeks after fermentation had started, and 
saccharose and laevulose fermentations continued for about 
the same length of time. Beer-wort fermentations did not last 
quite so long, or in other words were completed more rapidly. 
At room-temperature, fermentation proceeded more slowly. 
The characters of the vegetation on the different media 
used were similar, and the typical forms of cells found have 
been dealt with in the morphological portion of this paper. 
Products of Fermentation. 
Gases. The gas, collected in the closed vertical tube of 
the fermentation-tubes mentioned above when dealing with 
the aerobism of this Yeast, was analyzed. Nearly the whole of 
it was absorbed by caustic potash solution, thus showing 
that the bulk of it consisted of carbon dioxide. After the 
gas had been exposed to the action of potash for some 
minutes, pyrogallic acid was added, and a further portion 
was absorbed, this indicating the presence of oxygen. A small 
quantity of gas still remained unabsorbed and was pre¬ 
sumably hydrogen or nitrogen. Stated roughly, the quantities 
of each present would be in every 100 parts 95 per cent, 
carbon dioxide, 1 per cent, oxygen, and 4 per cent, nitrogen, 
which makes it almost certain that the undissolved residue 
after absorption with potash is air which found its way in 
during the fermentation, probably from the air entangled 
among the cells of the primary films. 
Ethyl alcohol. Fermented solutions of saccharose, dextrose, 
and laevulose were subjected to distillation and the iodoform 
test applied to the distillation. Ethyl alcohol was found to 
be present in each case. The amount present in the dis¬ 
tillate, as estimated by an alcoholometer, was as much as 
5 per cent, in some cases. 
Higher alcohols are formed during the course of fermentation 
