The first step in the making of alcohol is to change the starch over into sugar. This transformation is effected in the natural course of sprouting by which the insoluble starch stored up in the seed is converted into the soluble glucose for the sap of the growing plant. This malting process is that mainly made use of in the production of alcohol from grain. But there are other ways of effecting the change. It may be done by heating with acid as we have seen, or according to a method now being developed the final conversion may be accomplished by mold instead of malt. In applying this method, known as the amylo process, to corn, the meal is mixed with twice its weight of water, acidified with hydrochloric acid and steamed. The mash is then cooled down somewhat, diluted with sterilized water and innoculated with the mucor filaments. As the mash molds the starch is gradually changed over to glucose and if this is the product desired the process may be stopped at this point. But if alcohol is wanted yeast is added to ferment the sugar. By keeping it alkaline and treating with the proper bacteria a high yield of glycerin can be obtained. In the fermentation process for making alcoholic liquors a little glycerin is produced as a by-product. Glycerin, otherwise called glycerol, is intermediate between sugar and alcohol. Its molecule contains three carbon atoms, while glucose has six and alcohol two. It is possible to increase the yield of glycerin if desired by varying the form of fermentation. This was desired most earnestly in Germany during the war, for the British blockade shut off the importation of the fats and oils from which the Germans extracted the glycerin for their nitroglycerin. Under pressure of this necessity they worked out a process of getting glycerin in quantity from sugar and, news of this being brought to this country by Dr. Alonzo Taylor, the United States Treasury Department set up a special laboratory to work out this problem. John R. Eoff and other chemists working in this laboratory succeeded in getting a yield of twenty per cent. of glycerin by fermenting black strap molasses or other syrup with California wine yeast. During the fermentation it is necessary to neutralize the acetic acid formed with sodium or calcium carbonate. It was estimated that glycerin could be made from waste sugars at about a quarter of its war-time cost, but it is doubtful whether the process would be profitable at normal prices. We can, if we like, dispense with either yeast or bacteria in the production of glycerin. Glucose syrup suspended in oil under steam pressure with finely divided nickel as a catalyst and treated with nascent hydrogen will take up the hydrogen and be converted into glycerin. But the yield is poor and the process expensive.