The alcoholic ferment of yeast-juice

1. Effect of the addition of Boiled and Filtered Yeast-juice on the Fermentation of Glucose Produced by Yeast-juice . In the course of some experiments on the action of various proteids on the fermentative activity of yeast-juice, it was observed that the alcoholic fermentation of glucose by yeast-juice which has been boiled and filtered, either when fresh or after having undergone autolysis, although this boiled liquid is itself incapable of setting up fermentation. Thus, the total fermentation produced when a greater volume is added, the sugar concentration being kept constant. A similar observation was previously made by Buchner and Rapp in a single experiment (No. 265).