. The fermenting power of pure yeasts and some associated fungi . .02 Yeast 40 .14 .14 .51 .02 Yeast 53 .15 .15 .55 .02 Yeast 66— .19 .19 .60 .02 Yeast 94_ _ .18 .18 .02 Yeast 100 240 ]60 .04 • Mixture- .18 .18 .60 .02 ? These analyses show that all of the organisms, except Xo. 100,gaA^e fairly uniform results, with the exception of the data for thepercentage of alcohol in the fermented liquor. It is indeed remark-able that the alcohol produced sh
. The fermenting power of pure yeasts and some associated fungi . .02 Yeast 40 .14 .14 .51 .02 Yeast 53 .15 .15 .55 .02 Yeast 66— .19 .19 .60 .02 Yeast 94_ _ .18 .18 .02 Yeast 100 240 ]60 .04 • Mixture- .18 .18 .60 .02 ? These analyses show that all of the organisms, except Xo. 100,gaA^e fairly uniform results, with the exception of the data for thepercentage of alcohol in the fermented liquor. It is indeed remark-able that the alcohol produced should vary more than 1 per cent,but like results have been shown repeatedly in the tests of pureyeasts. In the writers opinion, this is not an adventitious occur-rence, but a special investigation must be ma da before attempting a DISCUSSION OF TESTS. 19 discussion of this point. The low fermenting power of Xo. 100 accordsentirely with what is well known as to the vital functions of thisorganism {S. apiculatits). namely, that it does not secrete the enzym. FiG. 4.—Rate of fermentation of pure and mixed yeasts. invertase, and hence can not invert cane sugar, and that it rarelyproduces 3 per cent of alcohol. The tabulated figures alone do not fully reveal the peculiaritiesof pure yeast races. Therefore the graphic chart (fig. 4) is used 20 FEEMENTING POWER OF PUKE YEASTS. to depict more strikingly the behavior of these organisms towardthe culture substance—in this case apple juice. The weighings madeat stated intervals show the destruction of sugar through the losssuffered by reason of the carbon dioxid given off. The weightswere taken each twenty-four hours and the results noted, on therecord sheets. Fig. tt depicts in a striking manner the daily loss ofcarbon dioxid by the height to which the line designating the activityof each yeast rises above the base. The chart is in fact a pictureof the vital activities of each yeast organism in the test. So far as the weighings sh
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