Part 8 (1/2)

libs oz gros grs

Oxygen: of the water 340 0 0 0 } of the water } libs oz gros grs

in the yeast 6 2 3 4460 } 411 12 6 136 of the sugar 64 0 0 0 } of the dry yeast 1 10 2 2876 } Hydrogen: of the water 60 0 0 0 } of the water } in the yeast 1 1 2 7140 } 69 6 0 870 of the sugar 8 0 0 0 } of the dry yeast 0 4 5 930 } Charcoal: of the sugar 28 0 0 0 } of the yeast 0 12 4 5900 } 28 12 4 5900 Azote of the yeast - - - - } 0 0 5 294 -------------------------- In all 510 0 0 0

Having thus accurately determined the nature and quantity of the constituent elements of the materials submitted to fer from that process For this purpose, I placed the above 510 libs of fermentable liquor in a proper[26] apparatus, by means of which I could accurately deter the ferh every one of the products separately, at any period of the process I judged proper An hour or two after the substances are ether, especially if they are kept in a temperature of from 15 (6575) to 18 (725) of the thermometer, the first marks of fermentation colobules of air are disengaged, which rise and burst at the surface; the quantity of these globules quickly increases, and there is a rapid and abundant production of very pure carbonic acid, acco fro to the degree of heat, the intestine as diminish; but these do not cease entirely, nor is the fer the process, 35 libs 5 oz 4 gros 19 grs of dry carbonic acid are disengaged, which carry alongst with theros of water There rers of vinous liquor, slightly acidulous This is at first muddy, but clears of itself, and deposits a portion of yeast When we separately analise all these substances, which is effected by very troubleso Tables This process, with all the subordinate calculations and analyses, will be detailed at large in the Memoirs of the Academy

TABLE IV _Product of Ferrs

35 libs 5 oz 4 gros 19 grs { Oxygen 25 7 1 34 of carbonic acid, coros 14 grs { Oxygen 347 10 0 59 of water, coen, coen, coen 5 8 5 3 of dry alkohol, coen, combined { with charcoal 4 0 5 0 { Charcoal, coen 16 11 5 63

2 libs 8 oz of dry acetous { Hydrogen 0 2 4 0 acid, coen 1 11 4 0 { Charcoal 0 10 0 0

4 libs 1 oz 4 gros 3 grs { Hydrogen 0 5 1 67 of residuuen 2 9 7 27 coen 0 2 2 41 1 lib 6 oz 0 gros 5 grs { Oxygen 0 13 1 14 of dry yeast, composed of { Charcoal 0 6 2 30 { Azote 0 0 2 37 --- ----------------- 510 libs Total 510 0 0 0

TABLE V _Recapitulation of the Products_

---------------------------------------------------------------------------- libs oz gros grs

409 libs 10 oz 0 gros 54 grs { Water 347 10 0 59 of oxygen contained in the { Carbonic acid 25 7 1 34 { Alkohol 31 6 1 64 { Acetous acid 1 11 4 0 { Residuuar 2 9 7 27 { Yeast 0 13 1 14

28 libs 12 oz 5 gros 59 grs { Carbonic acid 9 14 2 57 of charcoal contained { Alkohol 16 11 5 63 in the { Acetous acid 0 10 0 0 { Residuuar 1 2 2 53 { Yeast 0 6 2 30

{ Water 61 5 4 27 71 libs 8 oz 6 gros 66 grs { Water of the alkohol 5 8 5 3 of hydrogen contained { Combined with the in the { charcoal of the alko 4 0 5 0 { Acetous acid 0 2 4 0 { Residuurs of azote in the yeast 0 0 2 37 --- --------------- 510 libs Total 510 0 0 0

In these results, I have been exact, even to grains; not that it is possible, in experiments of this nature, to carry our accuracy so far, but as the experiar, and as, for the sake of comparison, I reduced the results of the actual experiht it necessary to leave the fractional parts precisely as produced by calculation

When we consider the results presented by these tables with attention, it is easy to discover exactly what occurs during ferar ers re suffered decomposition; so that, in reality, we have only operated upon 95 libs 14 oz 3 gros 69 grs of sugar; that is to say, upon 61 libs 6 oz 45 grs of oxygen, 7 libs 10 oz 6 gros 6 grs of hydrogen, and 26 libs 13 oz 5 gros 19 grs of charcoal By co these quantities, we find that they are fully sufficient for for the whole of the alkohol, carbonic acid and acetous acid produced by the fermentation It is not, therefore, necessary to suppose that any water has been deco the experien exist in the sugar in that state On the contrary, I have already en and charcoal, the three constituent eleetables, remain in a state of equilibriu as this union remains undisturbed by increased temperature, or by some new compound attraction; and that then only these eleether, to form water and carbonic acid

The effects of the vinous ferar is thus reduced to the mere separation of its eleenated at the expence of the other, so as to forenated in favour of the former, is converted into the combustible substance alkohol; therefore, if it were possible to reunite alkohol and carbonic acid together, we ought to foren in the alkohol do not exist in the state of oil, they are coen, which renders theen, hydrogen, and charcoal, exist here likewise in a species of equilibrium or reciprocal coh a red hot tube of glass or porcelain, this union or equilibrium is destroyed, the elements become combined, two and two, and water and carbonic acid are formed

I had formally advanced, in my first Memoirs upon the forreat nu the vinous fermentation I then supposed that water existed ready forar only contains the ele it It ood deal to abandon my first notions, but by several years reflection, and after a great nuetable substances, I have fixed my ideas as above

I shall finish what I have to say upon vinous fer, that it furnishes us with the etable fermentable matter We may consider the substances sub froebraic equation; and, by successively supposing each of the elements in this equation unknoe can calculate their values in succession, and thus verify our experiments by calculation, and our calculation by experiment reciprocally I have often successfully e the first results of my experi thee upon this subject, in a Memoir upon vinous fermentation already presented to the Academy, and which will speedily be published