. General physiology; an outline of the science of life. . -Fermentation-tube—a, newly filled; b, with carbonic acid developing. At the tojr. of the straight limb a quantity of carbonic acid has already accumulated. mixed with fresh yeast, so that the liquid fills completely the long closed limb of the glass. At a temperature of c. 30°—40° C. there appears a fairly energetic cleavage of the grape-sugar, small bubbles of carbonic acid rising continually as in a glass of cham- pagne, and accumulating at the upper end. The more carbonic acid accumulates above, the more the liquid is forced out of
. General physiology; an outline of the science of life. . -Fermentation-tube—a, newly filled; b, with carbonic acid developing. At the tojr. of the straight limb a quantity of carbonic acid has already accumulated. mixed with fresh yeast, so that the liquid fills completely the long closed limb of the glass. At a temperature of c. 30°—40° C. there appears a fairly energetic cleavage of the grape-sugar, small bubbles of carbonic acid rising continually as in a glass of cham- pagne, and accumulating at the upper end. The more carbonic acid accumulates above, the more the liquid is forced out of the long limb into the spherical part of the vessel, until finally the former may be entirely filled with the gas. The presence of alco- hol may be recognized at once by the odour of the liquid. One more characteristic of the monosaccharids may be Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Verworn, Max, 1863-1921; Lee, Frederic S. (Frederic Schiller), 1859-1939. London, Macmillan and co. , limited; New York, The Macmillan company
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