Am.  Joiir.  Pharm, 
Dec,  1881. 
I        Action  and  Reactions  of  Chinolin.  621 
Two  beakers,  each  containing  100  grams  of  this  liquid,  and  one  of 
them  in  addition  0*20  gram  of  chinolin  were  exposed  without  a 
cover.  The  addition  of  a  putrescent  liquid  is  not  necessary  for  the 
development  of  bacteria,  as  these  result  after  about  eight  days  through 
the  deposit  of  germs  from  the  atmosphere.  After  twelve  days  the  con- 
trol liquid  was  turbid  ;  grey-browEi  flakes  of  fungus,  as  big  as  a  hazel- 
nut floated  on  the  surface,  and  in  the  liquid  and  at  the  bottom  were 
pellets  of  whitish  transparent  fungus.  Forty-six  days  after  the  com- 
mencement of  the  experiment  the  control  liquid  was  brownish-yellow,, 
covered  partly  with  brownish  skin,  partly  with  swollen  balls  of  green- 
ish fungus,  showing  under  the  microscope  a  dense  tangle  of  thread- 
like forms  and  yellowish  granular  pieces,  and  smelling  like  yeast. 
The  liquid  containing  chinolin,  on  the  contrary,  remained  quite  clear 
and  had  not  lost  the  smell  of  chinolin.  It  may  also  be  mentioned 
that  in  a  well-corked  bottle,  half  full  of  unboiled  Bucholz  liquid,  there 
was  no  development  of  bacteria  at  the  end  of  four  months.  The  pre- 
vention of  fresh  access  of  air  was  therefore  sufficient  to  check  the 
development  of  bacteria. 
In  the  communication  referred  to  the  antifermentative  property  of 
chinolin  was  also  mentioned.  It  was  shown  that  even  a  0*2  per  cent, 
solution  checked  the  lactic  fermentation.  But  this  antizymotic  action 
does  not  extend  to  the  alcoholic  fermentation ;  on  the  contrary,  chin- 
olin proves  to  be  remarkably  inactive  towards  yeast  cells.  This  would 
appear  to  show  that  there  is  a  remarkable  diflerence  between  the  action 
of  chinolin  and  that  of  quinia,  since  Liebig  says,  ('^Ann.  Chem. 
Pharm."  cliii,  152),  "My  experiments  as  to  the  action  of  quinia  upon 
fermentation  confirm  the  results  already  obtained  by  Kerner  and 
others ;  fermentation  is  retarded  by  a  small  quantity  of  quinia,  and 
entirely  suppressed  by  a  larger  quantity.  A  fermentable  mixture, 
containing  5'0  parts  of  sugar,  5*0  parts  of  beer  yeast,  and  95  parts  of 
water,  to  which  0*2  parts  of  quinia  sulphate  were  added,  still  con- 
tained after  forty-eight  hours  4*75  parts  of  sugar.  In  a  control  mix- 
ture, on  the  other  hand,  the  5'0  parts  of  sugar  were  entirely  broken 
up.''  The  following  experiments  show",  however,  that  also  in  the 
behavior  towards  alcoholic  fermentation  there  is  no  essential  dif- 
ference. 
Experiment  1. — Three  beakers  were  prepared,  each  with  2*5  grams 
of  grape  sugar,  2*5  grams  of  pressed  yeast  and  100  cc.  of  water ;  to 
one  was  added,  besides,  1*0  gram  of  chinolin  hydrochlorate  and  to  a 
