ON THE FORMATION OP LACTIC ACID. 
231 
ART. XUIL— UPON THE FORMATION OF LACTIC ACID, EX- 
TRACTED FROM A NOTE COMMUNICATED TO THE 
SOC1ETE PHILOMATIQUE. By MM. Fremy, and Boutron 
Charlard. 
These two chemists have been enabled to determine with 
precision the circumstances and the agent which form lactic 
acid. All animal matters which act as ordinary ferments, 
may at length undergo a modification, which causes them to 
assume a new and more energetic power. They acquire in 
fact the property of transforming into lactic acid, not only- 
sugar, but in addition dextrine, gum, amidon, &c. ; at the 
same time their action is paralyzed at a temperature of 100°. 
MM. Fremy and Boutron, hope that the investigation of 
these phenomena, will permit them to explain the formation 
of acids in vegetation ; it has led them to discover the follow- 
ing method of preparing lactic acid. 
Independently of diastase, malt contains a sufficient quan- 
tity of animal matter to produce the formation of lactic acid, 
when it becomes modified. 
To obtain this result, malt slightly moistened is enclosed 
in stopped flasks and kept in them for three or four days. 
During this interval, the animal matter contained in the bar- 
ley, becomes modified, the temperature is elevated ; and if 
barley, thus modified, is kept in water at 40°, this water be- 
comes strongly acid, and is charged with considerable quanti- 
ties of lactic acid. It appears evident to MM. Fremy, and 
Boutron, that in this case the diastase transforms the amidon 
into dextrine and sugar, which is changed into lactic acid 
under the influence of the animal matter. 
Journ. de Pharmacie. 
