But the conversion of starch into sugar by means of gluten requires some notice, as by some persons it is associated in their minds with the organic process of fermentation.[43] Mulder ascribes the latter in the first instance to the action of heat, evidently believing that the pseudo-catalytic operation of gluten upon starch is the type of all such actions, and regarding them all as simply chemical, but we here distinguish a wide difference; in the latter instance the gluten is decomposed, and rendered unfit for a repetition of the chemical phenomenon, and if it is desired to renew the action fresh gluten must be obtained, and a certain temperature kept up, otherwise the experiment fails. How different is fermentation: in the ordinary temperature of the atmosphere the yeast vesicle will multiply, no incremental or unnatural addition of heat is requisite, and it is one of the commonest and most natural instances of vegeto-chemistry: the grape cannot shed its juice, nor the sugar cane its sap without admitting these germs, which, under certain {116} conditions multiply themselves and convert the saccharine elements into new compounds. The method by which the conversion of starch into sugar is accomplished is thus described by Dr. Ure. He says that if starch one part be boiled with twelve parts of water and left to itself, water merely being stirred in it as it evaporates, at the end of a month or two in summer weather it is changed into sugar and gum, bearing certain proportions to the amount of starch used. But "if we boil two parts of potato starch into a paste, with twenty parts of water, mix this paste with one part of the gluten of wheat flour, and set the mixture for eight hours in a temperature of from 122deg to 167deg F. the mixture soon loses its pasty character, and becomes by degrees limpid, transparent, and sweet, passing at the same time first into gum and then into sugar."--"The residue has lost the faculty of acting upon fresh portions of starch."