220 
YABE ; NOTE ON THE YEAST. 
Percentage of 
alcohol. 
Sugar still 
present. 
Remarks. 
0 
O.O24 
Yeast multiplied very much. 
4 
0.0 g 8 
11 
8 
I.649 
» j 
12 
5-459 
» » 
16 
8.636 
Multiplied but little. 
20 
9-254 
Multiplied very little. 
2 4 
9 - 45 ° 
Any multiplication hardly obser 
We see, therefore, that the yeast was still very active in 
presence of 12 % of alcohol, and even when there was 16 % some 
fermentative activity was observed. 
A large increase of mineral salts in the solution seems 
also not to interfere, as is shown by the following results, obtained 
with Pasteur solution to which increased quantities of sodium 
chloride had been added. 
ercentage of 
O 
sod. chlor. 
Percentage of sugar not 
fermented after 2 weeks. 
Relative fermentative 
power. 
.0 
O.0826 
99.060 
O 
O 
en 
O.0711 
99.077 
.050 
.1 
•5 
0.0557 
99.366 
O.063I 
99.281 
1.0 
0.0655 
99-255 
2.0 
O.O74I 
99-157 
4.0 
0.0753 
99 - T 3 2 
6.0 
O.I087 
98.764 
10.0 
4.3982 
48.868 
12.0 
7-5393 
14.287 
14.0 
8.O580 
8.391 
18.0 
8.6360 
1.819 
22.0 
8.766O 
0 
