Saccharomyces Marxianus will not hydrolyse maltose, but it does attack cane sugar and ferment the products of hydrolysis.
Pasteur found that, when cane sugar was fermented by yeast, 49.4% of carbonic acid and 51.1% of alcohol were produced; with expressed yeast juice cane sugar yields 47% of carbonic acid and 47.7% of alcohol.
Brown and Morris in 1892 advanced strong reasons for thinking that cane-sugar, Ci2H22O11, is the first carbohydrate synthesized, and that the hexoses found in the plant result from the decomposition of this.
Cane-sugar has the formula C12H22011.
At home many industries were suffering from the lack of tropical and colonial produce: cane sugar sold at five, and coffee at seven, shillings the pound.