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The results previously communicated by the authors* were obtained exclusivley with glucose, and in the present paper an account is given of the behaviour of mannose and fructose towards yeast-juice both in the presence and absence of added phosphate. Buchner examined the fermantation of fructose by yeast-juice and found that it proceeded at precisley the same rate as that of glucose. No experiments with mannose appear to have been previously performed.

The alcoholic ferment of yeast-juice. Part IV.—The fermentation of glucose, mannose, and fructose by yeast-juice