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4 pure cultivation of beer yeast showed the same fermentative energy in presence of oxygen as in absence of oxygen. A sugar solution was dropped at the rate of six or seven drops per minute on to yeast spread on a porous plate, the excess of solution passing through the plate into a vessel containing salicylic acid. But this was due to the continual removal of the alcohol, which, when present, hinders fermentation, and not to increased aeration. Similrlr experiments, conducted in oxygen and indoi:10.1039/ca8956805282 fatcat:bammhvbmxne63bsobbler2gzcq