But to revert to Mulder, he speaks of the Torula cells being "exosmotically penetrated during the process of fermentation by the protein compound." Now the Torula is acknowledged to be one of the Fungals, and the chemical constituents of the Fungi approach very nearly that of animal tissues. They contain a peculiar principle, residing in and obtainable from them, termed Fungin, which is as highly azotised as animal fibre. The protein compound alluded to, Mulder says, is not gluten, because insoluble in boiling alcohol, and not albumen, because it is very readily dissolved in acetic acid, and he regards it as a superoxide of protein. This superoxide of protein can only have been produced by a vital action in the cells of the Torula, and as the fungi consume oxygen, and give out carbonic acid, we clearly have all the elementary conditions for their growth in almost all decomposing animal and vegetable matters. It is the nature of the fungi to live on organized matter, but always when it has a tendency to decay; it is for this reason they have been called "Scavengers." Again, we can understand why some animalized or nitrogenous matter should be necessary for fermentation, otherwise fungi could not grow, nitrogen being an essential constituent of {114} their structure, and further fermentation does not commence without the presence of oxygen, and like as in animals, this gas supports their existence. The conversion of sugar into alcohol is represented by the following formula:-- RESULT. Sugar. Alcohol. Carbonic Acid. Hydrogen 3 3 Oxygen 3 1 2 Carbon 3 2 1 If therefore the process were merely of a chemical nature, where is the necessity for atmospheric oxygen to accomplish the end? it is quite certain that fermentation cannot go on without its presence. Let us compare the action of ferment or yeast in a dried state to the action of albumen, which Liebig says is sufficient when decomposing to set up fermentation. "The white of eggs when added to saccharine liquors requires a period of three weeks, with a temperature of 96deg F. before it will excite fermentation."[42] But any saccharine liquor on exposure to the air, though entirely destitute of albumen or gluten, will ferment, and the Torula may be found in it. I have found the Torula in a great variety of syrups which have spontaneously undergone fermentation. I have also discovered that the development of the cells is delayed or accelerated by the nature of the ingredient used in flavouring {115} the syrups, with other peculiarities which need not here be mentioned.