327. Zylonite and Celluloid. -These two similar substances embody the latest use of cellulose in manufactured articles. For zylonite, linen paper is cut into strips two feet by one inch, soaked ten minutes in a mixture of H2SO4 and HNO3, a process called nitration, washed for several hours, then ground to a fine pulp, and thoroughly dried. It is then similar to pyroxiline. Aniline coloring-matter of any desired shade is added, after which it is dissolved by soaking some hours in alcohol and camphor, the liquid is evaporated, and the substance is kneaded between steam-heated iron rollers, dried with hot air, and finally subjected to great pressure, to harden it, and cut into sheets. Zylonite is combustible at a low temperature, and when in the pyroxiline stage, explosively so. Ivory, coral, amber, bone, tortoise shell, malachite, etc., are so closely imitated that the imitation can only be detected by analysis. Collars, combs, canes, piano-keys, and jewelry, are manufactured from it, and it can be made transparent enough for windows. CHAPTER LIX CHEMISTRY OF FERMENTATION. 328. Ferments.--A large number of chemical changes are brought about through the direct agency of bodies called ferments; their action is called fermentation. Ferments are sometimes lifeless chemical products found in living bodies; but in other cases they are humble plants. 329. Yeast is one of the most common of living ferments, wild yeast being a microscopic plant found on the ground near apple- trees and grape-vines, and often in the air. The cultivated variety is sold by grocers. The temperature best suited to the rapid multiplication of the germs forming the ferment plant is 25 degrees to 35 degrees. 330. Alcoholic and Acetic Fermentation.--The changes which the juice of the apple undergoes in forming cider and vinegar are a good illustration of fermentation by a living plant. Apple-juice contains sucrose. Yeast germs from the air, getting into this unfermented liquor, cause it to "work." This process changes sucrose to glucose, and glucose to alcohol and CO2, and is known as alcoholic fermentation. The latter reaction, C6H12O6 = 2 C2H6O + 2 CO, is only partially correct, as other products are formed. The juice has now become cider; the sugar alcohol. After a time, if left exposed, another organism finds its way to the alcohol, and transforms it into acetic acid, HC2H8O2, and H2O. This process is called acetic fermentation. C2H6O + O2 = HC2H3O2 + H2O. For this fermentation, a liquor should not have over ten per cent of alcohol. Mother of vinegar consists of the germs that caused the fermentation. Still a third species of ferment may cause another action, changing acetic acid to H2O and CO2. The vinegar then tastes flat. HC2H3O2 + 4 O = 2H2O + 2 CO2.