and, for this purpose, I did not make use of the compound juices of fruits, the rigorous analysis of which is perhaps, impossible, but made choice of sugar, which is easily analyzed, and the nature of which I have already explained. This substance is a true vegetable oxide, with two bases, composed of hydrogen and carbon, brought to the state of an oxide by means of a certain proportion of oxygen; and these three elements are combined in such a way that a very slight force is sufficient to destroy the equilibrium of their connection.
After giving the details of his analysis of sugar and of the products of fermentation, Lavoisier continues:
The effect of the vinous fermentation upon sugar is thus reduced to the mere separation of its elements into two portions: one part is oxygenated at the expense of the other, so as to form carbonic acid; while the other part, being disoxygenated in favor of the latter, is converted into the combustible substance called alkohol; therefore, if it were possible to reunite alkohol and carbonic acid together, we ought to form sugar.
Thus Lavoisier thought he had demonstrated that the carbonic acid and the alcohol which are produced by the process of fermentation, are equal in weight to the sugar which disappears; but the application of the more refined methods of modern chemistry to the investigation of the products of fermentation by Pasteur, in 1860, proved that this is not exactly true, and that there is a deficit of from 5 to 7 per cent. of the sugar which is not covered by the alcohol and carbonic acid evolved. The greater part of this deficit is accounted for by the discovery of two substances, glycerine and succinic acid, of the existence of which Lavoisier was unaware, in the fermented liquid. But about 1½ per cent. still remains to be made good. According to Pasteur, it has been appropriated by the yeast, but the fact that such appropriation takes place cannot be said to be actually proved.
However this may be, there can be no doubt that the constituent elements of fully 98 per cent. of the sugar which has vanished during fermentation have simply undergone rearrangement; like the soldiers of a brigade, who at the word of command divide themselves into the independent regiments to which they belong. The brigade is sugar, the regiments are carbonic acid, succinic acid, alcohol, and glycerine.
From the time of Fabroni, onward, it has been admitted that the agent by which this surprising rearrangement of the particles of the sugar is effected is the yeast. But the first thoroughly conclusive evidence of the necessity of yeast for the fermentation of sugar was furnished by Appert, whose method of preserving perishable articles of food excited so much attention in France at the beginning of this century. Gay-Lussac, in his "Memoire sur la Fermentation,"[2] alludes to Appert's method of preserving beer-wort unfermented for an indefinite
