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Abstract of Paper on the “Rate of Fermentation of Sugars.”

Published online by Cambridge University Press:  15 September 2014

W. G. Aitchison Robertson
W. G. Aitchison Robertson
Affiliation:
Physiological Laboratory, University of Edinburgh
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Extract

Most of the sugars undergo certain fermentations, the chief of these being the lactic, butyric, and the alcoholic or vinous.

To determine the rate at which fermentation occurs in the commoner varieties of sugar, I performed the following experiments.

Type
Proceedings
Information
Proceedings of the Royal Society of Edinburgh , Volume 20 , 1895 , pp. 164 - 169
Copyright
Copyright © Royal Society of Edinburgh 1895

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References

page 164 note * The invert sugar was made by rendering the 5 per cent, solution of pure cane sugar slightly acid with sulphuric acid (this is the most powerful acid in causing inversion). It was then kept at a temperature of 170°–180° F. in a water bath for two hours. After cooling, the loss by evaporation was replaced, and it was rendered neutral by adding a few drops of caustic potash solution. This invert-sugar solution is usually said to consist solely of equal parts of dextrose and lævulose; this, however, is denied by other chemists, as Petit and Maumené.