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Updated: May 18, 2025
In a series of comparative experiments, 200 grammes of sugar-candy being used in each case, we found that whilst saccharomyces pastorianus effected a complete fermentation of the sugar, the caseous ferment did not decompose more than two-thirds, and the ferment we have designated NEW "HIGH" FERMENT not more than one-fifth: and keeping the flasks for a longer time in the oven had no effect in increasing the proportions of sugar fermented in these two last cases.
Let us next introduce a trace of ferment into the liquid, through the other neck, which, as we have described, is terminated by a small piece of india-rubber tube closed with a glass stopper. Here are the details of such an experiment: On December 9th, 1873, we sowed some pure ferment saccharomyces pastorianus.
The fermentable liquid was composed of yeast-water sweetened with 5 per cent, of sugar candy; the ferment employed was sacchormyces pastorianus. The impregnation took place on January 20th. January 21st. Fermentation commenced; a little frothy liquid issued from the escape tube and covered the mercury. The following days, fermentation was active.
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