356       Recent  Literature  Relating  to  Pharmacy.  {Am,/U°iyj9ooarm' 
E.  — Small  additions  of  sodium  fluoride  act  as  a  stimulus  and  in- 
tensify the  fermentative  activity. 
F.  — Mercuric  chloride  destroys  in  0-02  per  cent,  amounts;  silver 
nitrate  00 1  per  cent,  within  twenty-four  hours.  Formaldehyde 
0  2  per  cent,  is  fatal  within  twenty-four  hours.  Sodium  fluoride  I 
per  cent,  is  destructive,  but  0  005  per  cent,  accelerates  the  action 
of  the  zymase. 
G.  — 0-5  percent,  sulphuric  acid  destroys  the  zymase  within  twenty- 
four  hours;  o*i  per  cent,  destroys  it  in  five  days,  but  not  in  twenty- 
four  hours.  0-3  per  cent,  hydrochloric  acid  destroys  in  twenty-four 
hours.  1  per  cent,  acetic  acid  does  not  destroy  in  twenty-four  hours, 
but  in  five  days.  0-5  per  cent,  sodium  hydrate  injures  in  twenty-four 
hours,  but  does  not  entirely  destroy. 
H.  —  1  per  cent,  carbolic  acid  destroys  in  twenty-four  hours;  with 
o-i  per  cent,  it  does  not.  Water  saturated  with  oil  of  turpentine 
destroys  within  twenty-four  hours,  o-i  per  cent,  thymol  also 
destroys  within  twenty-four  hours.  Chloroform  does  no  injury  within 
twenty-four  hours.  A  small  amount  of  copper  sulphate  has  no  inju- 
rious effect  (Fiechter). 
A.  — Maltose,  that  is,  glucose  (in  the  yeast  and  other  materials). 
B.  — Yeast  maltose  is  destroyed  by  500  C.  (Lieber  and  Krober). 
Corn  maltose,  according  to  Geduld,  works  best  at  350  C. 
C.  — Yeast  maltose  does  not  stand  desiccation. 
D.  — Injurious. 
E.  — 0-02  per  cent,  sodium  hydrate  promotes  the  action  of  the 
yeast  maltose. 
F.  — 0-0 1  per  cent,  of  silver  nitrate  or  0-02  per  cent,  mercuric 
chloride  destroys  in  twenty-four  hours,  o-i  per  cent,  formaldehyde 
injures  in  twenty-four  hours;  I  per  cent,  destroys  in  twenty-four 
hours;  5  per  cent,  destroys  in  thirty  minutes. 
G.  —  1  per  cent,  sodium  hydrate  destroys  the  yeast  maltose  within 
eight  hours;  o-i  per  cent,  or  002  per  cent,  has  no  injurious  effect 
within  twenty-four  hours;  0-5  per  cent,  is  not  fatal  within  twenty- 
four  hours;  0-02  per  cent,  even  accelerates.  1  per  cent,  of  hydro- 
chloric or  oxalic  acid  gradually  destroys  yeast  maltose.  I  per  cent, 
acetic  acid  does  not  entirely  destroy  it. 
H.  —  1  per  cent,  carbolic  acid  destroys  yeast  maltose  within 
twenty-four  hours ;  Ofi  per  cent,  does  not  destroy  it.  Chloroform 
water  does  not  destroy  in  twenty-four  hours.    Turpentine  water 
