0 }
of the dry yeast 1 10 2 28.76 }
Hydrogen:
of the water 60 0 0 0 }
of the water }
in the yeast 1 1 2 71.40 } 69 6 0 8.70
of the sugar 8 0 0 0 }
of the dry yeast 0 4 5 9.30 }
Charcoal:
of the sugar 28 0 0 0 }
of the yeast 0 12 4 59.00 } 28 12 4 59.00
Azote of the yeast - - - - } 0 0 5 2.94
--------------------------
In all 510 0 0 0

Having thus accurately determined the nature and quantity of the
constituent elements of the materials submitted to fermentation, we have
next to examine the products resulting 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 determine the
quantity and quality of gas disengaged during the fermentation, and
could even weigh every one of the products separately, at any period of
the process I judged proper. An hour or two after the substances are
mixed together, especially if they are kept in a temperature of from 15
deg. (65.75 deg.) to 18 deg. (72.5 deg.) of the thermometer, the first
marks of fermentation commence; the liquor turns thick and frothy, little
globules 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, accompanied with a scum,
which is the yeast separating from the mixture. After some days, less or
more according to the degree of heat, the intestine motion and
disengagement of gas diminish; but these do not cease entirely, nor is
the fermentation completed for a considerable time. During the process,
35 libs. 5 oz. 4 gros 19 grs. of dry carbonic acid are
disengaged, which carry alongst with them 13 libs. 14 oz. 5 gros
of water. There remains in the vessel 460 libs. 11 oz. 6 gros 53
grs. 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 troublesome
processes, we have the results as given in the following Tables. This
process, with all the subordina