62  Comparative  Test  of  Antiferments.  {AmFJe0bu,r-I87h8arm- 
A  COMPARATIVE  TEST  of  SOME  ANTI-FERMENTS. 
By  Rich.  V.  Mattison,  Ph.G. 
Read  at  the  Alumni  Meeting,  January  3. 
On  the  8th  day  of  November  last,  thirteen  new  bottles  were  taken, 
and  in  each  of  them  was  placed  100  cubic  centimeters  of  a  strong 
infusion  of  malted  barley,  the  following  quantities  of  anti-ferments 
added  and  the  bottles  placed  at  a  constant  temperature  of  j6°F.  To 
bottle  marked  A  nothing  was  added  ;  to  the  others  as  follows  : 
Schering's  Salicylic  Acid. 
B  3  centigrams 
€  6  " 
D  9  " 
E  12  " 
Benzoic  Acid  from  Benzoin. 
F  3  centigrams 
G  6  " 
H  9  « 
I  12  " 
Calcium  Bisulphate. 
J  3  centigrams 
K  6 
L  9 
M  12 
At  the  expiration  of  twenty-four  hours  these  solutions  were  examined 
with  the  following  result : 
A  had  fermented  and  tasted  quite  sour,  but  at  this  period  no  froth 
or  u  barm  "  was  to  be  seen  upon  the  surface  of  the  liquid.  The 
microscope  showed  the  presence  of  bacteria  in  large  numbers  and 
numerous  very  small  cells  of  the  Saccharomyces  Cerevisia.  B,  C,  Z>, 
E,  H,  /  and  M  showed  only  bacteria  in  slightly  varying  quantity,  but 
no  cells  could  be  observed,  and  there  was  no  evidence  of  fermentative 
change,  while  in  F  there  were  numerous  small  cells  observed,  with 
bacteria  present,  and  the  liquid  was  slightly  sour  to  the  taste.  G  con- 
tained bacteria,  was  very  slightly  sour  and  a  few  hyaline  cells  were 
observed.  *J  was  quite  sour,  had  large  numbers  of  bacteria  and  cells, 
the  latter  very  small.  K,  L  were  very  slightly  sour,  contained  few 
bacteria  and  very  few  minute  cells. 
No  ubarm  "  or  froth  was  to  be  seen  upon  either  of  the  solutions, 
and  at  the  expiration  of  twenty-four  hours  they  were  again  examined. 
A  large  quantity  of  froth  appeared  by  this  time  on  the  surfaces  of 
A,  5,  C,  Z),  E,  y,  K,  L,  M,  they  had  each  deposited  a  considerable 
precipitate  and  were  all  decidedly  sour  and  in  active  fermentation.  The 
cells  of  the  Saccharomyces  were  of  large  size  and  in  countless  numbers  ; 
these  large  cells  were  exceedingly  prolific,  giving  off,  by  budding, 
myriads  of  smaller  cells,  many  of  which  were  arranged  in  chains  like 
the  beads  of  a  necklace,  and  many  of  these  smaller  cells  just  escaping 
from  the  maternal  cell,  were  observed  to  be  throwing  out  their  minute 
buds — even  before  they  had  entirely  separated  from  the  parent  cell. 
