┌───────────────────────────────────────────────────────────────────┐ │ Nature of Per cent. Volumes of Volumes of Total │ │ Juice of Sugar Sugar Water Added. Fermentation │ │ (1,2,3) Employed Solution in g. │ │ by Weight Added. of CO{2}. │ │ Bottom Yeast──────────────────────────────────────────────────────┤ │ 1 29 0 -- 0·99 │ │ 1 -- 1·13 │ │ 2 -- 0·92 │ │ 4 -- 0·79 │ │ 2 9 0 -- 0·43 │ │ 1 -- 0·60 │ │ 2 -- 0·53 │ │ 4 -- 0·41 │ │ 3 9 -- 0 0·46 │ │ -- 1 0·32 │ │ -- 2 0·33 │ │ -- 3 0·36 │ │ Top Yeast─────────────────────────────────────────────────────────┤ │ 1 0 -- 0 0·29 │ │ (Autofermentation) -- 2 0·29 │ │ -- 3 0·28 │ │ 2 29 0 -- 0·31 │ │ 1 -- 0·34 │ │ 2 -- 0·31 │ │ 4 -- 0·35 │ │ 6 -- 0·28 │ │ 3 7·4 -- 0 0·44 │ │ -- 1 0·35 │ │ -- 2 0·30 │ │ -- 3 0·28 │ └───────────────────────────────────────────────────────────────────┘ [p036] On the whole, therefore, yeast-juice may be said to be only slightly affected by dilution even with pure water, and the effect of the latter can in no way be regarded as comparable with the poisonous effect which it exerts on living protoplasm, as suggested by Macfadyen, Morris, and Rowland [1900]. (/g/) /The Effect of Antiseptics on the Fermentation of Sugars by Yeast-Juice./