64
{ Acetous acid 1 11 4 0
{ Residuum of sugar 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
{ Residuum of sugar 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
{ Residuum of sugar 0 5 1 67
{ Yeast 0 2 2 41

2 gros 37 grs. 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 experiments were made only with a few pounds of sugar, and
as, for the sake of comparison, I reduced the results of the actual
experiments to the quintal or imaginary hundred pounds, I thought 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 fermentation. In the
first place, out of the 100 libs. of sugar employed, 4 libs. 1 oz.
4 gros 3 grs. remain, without having 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 comparing these
quantities, we find that they are fully sufficient for forming the whole
of the alkohol, carbonic acid and acetous acid produced by the
fermentation. It is not, therefore, ne