The drenches were now examined in order to ascertain the presence of glucose and dextrin; in the former communication it was stated that these were absent. We find, however, that by concentrating the liquid, that both are present in the early stages. Samples were taken one hour after mashing, and at 3, 6, 12, and 18 hours, while the drench was working. These were evaporated to 1/5 bulk, filtered, and divided into two portions, one of which was examined with Fehling’s solution; to the other alcohol was added; the white precipitate after addition of alcohol was filtered off, washed with alcohol, dried at 100° C., redissolved in water, and boiled with sulphuric acid to invert it, then examined with Fehling’s solution. The following results were obtained:-- ---------------------+------------+--------+------+------+------ Hours | 1 | 3 | 6 | 12 | 18 ---------------------+------------+--------+------+------+------ Glucoses or sugars |Present in |Present |Absent|Absent|Absent reducing Fehling’s |considerable|in small| | | solution directly |quantity |quantity| | | | | | | | Dextrins, Fehling’s |Present in |Present |Traces|Faint |Absent solution reduced |considerable| | |traces| after inversion |quantity | | | | | | | | | Soluble starch |Absent |Absent |Absent|Absent|Absent ---------------------+------------+--------+------+------+------ In a bran infusion kept from fermenting by a little ether or chloroform, the formation of glucose and dextrin goes on continuously, the glucose increasing in quantity; the action is, however, much slower than in the case of diastase; at the end of 12 hours, at a temperature of 40° C., about half the starch is transformed. It appears from this and a number of other experiments that glucoses and dextrin are formed by the cerealin, the former only being decomposed by the bacteria almost as fast as it is produced, for after three hours no glucose is found in the drenches. We have thus shown that the acids and gases are produced from the starch contained in the bran, the starch being first changed into glucoses by the action of an unorganised ferment or ferments; and that the glucoses are decomposed by a specific organism, the nitrogenous material in the bran serving for its nutriment; that the action is the same with or without skins although there appears to be a little more H_{2}S gas given off from drenches containing skins, than from those containing none.