In Table I are given the results of the analyses of 7 malt worts and the beers produced from them. Table II contains the results of the analyses of 2 malt-and-rice worts and 2 malt-and-corn worts, and the beers produced from them. In Table III are given the results of the analyses of 4 porter worts and the finished porters produced from them. The results of the analyses of 9 ale worts and the finished ales are shown in Table IV. In these four tables the extract in the original wort has been calculated by multiplying the alcohol (expressed in terms of grams per 100 cc) by 2, and adding to the product the extract of the beer, porter, or ale (expressed in terms of grams per 100 cc). In the porter and ale worts a percentage of dextrose had been added as brewer's sugar. Since dextrose reduces more copper than does maltose in the determination of the sugars, in order to obtain the true percentage of total sugars it was necessary to calculate the amount of copper reduced by the known amount of dextrose present, and then to calculate the amount of maltose. The results thus obtained are given in Tables III and IV under the heading "Reducing sugars as anhydrous maltose." TABLE I.--_Analyses of all-malt worts and of the beers made from them._ Column Key: A: Sample No. B: Product. C: Date of Taking Sample. D: Specific Gravity at 15.6 deg.C./15.6 deg.C. E: Alcohol. F: Extract. G: Extract in original wort (calculated). H: Degree of fermentation. I: Total acids as lactic. J: Volatile acids as acetic. K: Reducing sugars as anhydrous maltose. L: Dextrin. M: Protein (N x 6.25) N: Ash. O: Phosphoric acid (as P_{2}O_{5}). P: Undetermined. Q: Color (Lovibond) in 1/4-inch cell.