Studies on fermentation : the diseases of beer, their causes, and the means of preventing them . 25° C.(77° F.) therefore, if we adopt the coefficient of the solubility ofoxygen in water given in Bunsens tables, we find that 1 litre(If pints) of water saturated with air contains 55 (03 cubicinch) of oxygen. The three litres of yeast-water in the flask,supposing it to have been saturated, contained less than (1 cubic inch) of oxygen, or, in weight, less than 23 milli-grammes (035 grains). This was the maximum amount ofoxygen, supposing the greatest possible quantity to have beenab
Studies on fermentation : the diseases of beer, their causes, and the means of preventing them . 25° C.(77° F.) therefore, if we adopt the coefficient of the solubility ofoxygen in water given in Bunsens tables, we find that 1 litre(If pints) of water saturated with air contains 55 (03 cubicinch) of oxygen. The three litres of yeast-water in the flask,supposing it to have been saturated, contained less than (1 cubic inch) of oxygen, or, in weight, less than 23 milli-grammes (035 grains). This was the maximum amount ofoxygen, supposing the greatest possible quantity to have beenabsorbed, that was required by the yeast formed in the fermenta-tion of 150 grammes (48 Troy ounces) of sugar. We shallbetter understand the significance of this result later on. Let usrepeat the foregoing experiment, but under altered us fill, as before, our flask with sweetened yeast-water, butlet this be first boiled, so as to expel all the air it contains. Toefiect this we arrange our apparatus as represented in theaccompanying sketch (Fig. 60). We place our flask. A, on a. Fig. 60. STUDIES ON FERMENTATION. 241 tripod above a gas flame, and in place of the vessel of mer-cury substitute a porcelain dish, under which we can put agas flame, and which contains some fermentable, saccharineliquid, similar to that with which the flask is filled. We boilthe liquid in the flask and that in the basin simultaneously, andthen let them cool down together, so that as the liquid in theflask cools some of the liquid is sucked from the basin into theflask. From a trial experiment which we conducted, determin-ing the quantity of oxygen that remained in solution in theliquid after cooling, according to M. Schiitzenbergers valuablemethod, by means of hydrosulphite of soda,* we found that thethree litres in the flask, treated as we have described, containedless than one milligramme (OOlo grain) of oxygen. At thesame time we conducted another experiment, by way of com-parison (Fig
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