| | | | | | | | | | | | |13922-D|58.64| .360| .008| 2.54| 3.42| .622| .275| .057| 1.32| 4.0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |29507-B| ... | .198| .001|12.14| 5.59| .965| .282| .078| 1.42| 3.0 | |29514-B|57.10| .360| .005| 2.51| 4.08| .664| .256| .057| 1.01| 2.0 | |29513-B| ...| .198| .002|11.73| 5.95| .936| .300| .075| 1.83| 2.0 | |29519-B|55.13| .281| .006| 2.62| 4.31| .671| .255| .057| 1.14| 2.0 | | | | | | | | | | | | | |13923-D|58.09| .360| .013| 2.54| 3.61| .603| .282| .064| 1.15| 4.0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |22050-D| ... | .270| .003|11.41| 6.34| .864| .326| .091| 2.11| 75.0 | |29503-B|55.78| .558| .003| 2.03| 4.54| .735| .286| .071| 1.42| 69.0 | +-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+--------+ A study of these tables shows very clearly that during fermentation marked changes are brought about other than the mere conversion of sugar into alcohol. While it is well known that these changes take place it seems worth while to consider them here, because no similar study relating to American brewery products has been published. Further since we have the exact analysis of the wort and of the beer which was made from it, we have a special opportunity to examine quantitatively some of these changes, such as the production of alcohol, the fermentation of dextrin, the development of acids, and the losses of protein, ash, and phosphoric acid during fermentation. In order to study the question of the yield of alcohol, to test the present factor used for the calculation of the solids in the original wort, and to show the approximate amount of dextrin, calculations were made, the results of which are presented in Table V. TABLE V.--_Changes taking place in the conversion of worts into beers and ales._