FERMENTATION OF THE MALATE OF LIME. 
55 
ART. XT.— ON THE FERMENTATION OF THE MALATE OF 
LIME. 
By Pkof. J. Liebig. 
As it is probable that some chemists may have procured 
during the present season a supply of malate of lime for 
the preparation of succinic acid, it may be useful to add to 
the information previously communicated, some further 
experience respecting the fermentation of the malate of 
lime. 
From the juice of the berries of the mountain ash, which 
had been neutralized with milk of lime and then mixed 
with beer-yeast, there separated, after ten days' standing 
at the ordinary temperature, colorless crystals of pure suc- 
cinate of lime, several lines in length ; they were coated 
with a fine colored powder, which consisted of carbonate 
of lime. I have observed, that the amount of succinic acid 
is greater, the more slowly and quietly the fermentation is 
conducted. It is, therefore, of importance that the tempe- 
rature during the fermentation, and the quantity of yeast 
or putrid cheese which is added, should not exceed a cer- 
tain limit. 125 cub. centim. of yeast to 1 lb. of dry malate 
of lime and 6 lbs. of water, proved to be a very good pro- 
portion. The disengagement of hydrogen is decidedly 
injurious ; it indicates another process of fermentation, in 
which no succinic acid is formed, or that which has been 
formed is destroyed. In one case, in which 19 lbs. malate 
of lime were fermented with twice the usual quantity of 
cheese, on the seventh day the fermentation became so 
violent that the mass overflowed from the great disengage- 
ment of gas. Nearly the half of this gas proved to be 
hydrogen. In this experiment, not more than 1 lb. of suc- 
cinic acid was obtained from this large quantity of malate 
of lime. 
The disappearance of the acetic acid in this experiment 
