184. QUEENSLAND AGRICULTURAL JOURNAL. [1 Mar., 1898. 
It is impracticable to condense liquids, except purely alcoholic, by solid 
formation of ice as in ice manufacture, because the dissolved solids are largely 
frozen in with the ice. 
Liquids containing very soluble principles as nutritive peptones and albu- 
minoids, or solutions having odours and flavours, and liquids with very minute 
proportions of active constituents are special directions in which the process 
can be used. 
To illustrate: Peptones, the product of digestive ferments on albuminoids, 
are reduced in bulk, and fresh meat juice can be condensed to a syrupy con- 
sistence without change in the extractives or soluble albuminoids of the meat 
juice. 
_ Juices of fruits and aqueous extractions from coffee are concentrated 
without the slightest impairment of the quality of the flavours, and with pro- 
portionate concentration of flayour. 
The aqueous extraction from malt can be condensed with but slight loss 
of active diastase in the conversion of starch, the diastase being inactive at 
freezing temperatures. A solution representing twice its bulk of malt, and 
containing about 85 per cent. of maltose sugar and extractive, was found to 
have a diastatic strength equal to the conversion of four times its weight of 
starch. t ; 
