d of multiplying the amount of maltose in the original beer
by the factor 0.9, it should be multiplied by the factor 1.053, as 1
gram of anhydrous maltose yields, on hydrolysis, 1.053 grams of
dextrose. The product is the quantity which should be subtracted from
the total amount of dextrose found after hydrolysis. The extract in the
beer was determined by use of the tables of Schultz and Ostermann
(ibid., pp. 209-213). The same methods were used in the analyses of the
worts as were used in the examination of the beers.

RESULTS OF ANALYSIS.

Tables I to IV contain the results of the analyses of the worts and
finished fermented products obtained at the various breweries where this
investigation was conducted, arranged so as to show readily the changes
which took place during fermentation and, in a few cases, the changes
which took place during storage. The results are all given in terms of
grams per 100 cc, so that a direct comparison of the quantities of any
particular ingredient in a definite volume of material may be made. The
comparison of the grams per 100 cc of an ingredient in the wort, with
the grams per 100 cc in the finished fermented product, is based on the
assumption that there is no appreciable change in the volume of the wort
during fermentation.

In Table I are given the results of the analyses of 7 malt worts and the
beers produced from them. Table II contains the results of the analyses
of 2 malt-and-rice worts and 2 malt-and-corn worts, and the beers
produced from them. In Table III are given the results of the analyses
of 4 porter worts and the finished porters produced from them. The
results of the analyses of 9 ale worts and the finished ales are shown
in Table IV. In these four tables the extract in the original wort has
been calculated by multiplying the alcohol (expressed in terms of grams
per 100 cc) by 2, and adding to the product the extract of the beer,
porter, or ale (expressed in terms of grams per 100 cc). In the porter
and ale worts a percentage of dextrose had been added as brewer's sugar.
Since dextrose reduces more copper than does maltose in the
determination of the sugars, in order to obtain the true percentage of
total sugars it was necessary to calculate the amount of copper reduced
by the known amount of dextrose present, and then to calculate the
amount of maltose. The results thus obtained are given in Tables III and
IV under the heading "Reducing sugars as anhydrous maltose