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acetic acid action activity albumin albuminoid albuminoid substances alcohol and carbon alcoholic fermentation ammonia animal ascertained Bechamp beer-yeast bodies boiling budding butyric butyric acid calcium cane sugar carbon dioxide cells cellulose cent chemical Chim combustion composition compounds containing cubic centimetres decomposed decomposition diastase digestion dilute disengagement dissolved emulsin experiments fact fatty favourable filtered flask formed fresh yeast germs globules glucose glycerin grammes grammes of yeast hydratation hydrogen hyposulphite influence infusoria juice lactic acid lactic ferment leucine liquid liquor litre living organisms medium ment microscope millimetre Mycoderma nitrate nitrogenous nutrition observed obtained organic ferments oxidation Pasteur phenomena phosphate plants Potassium precipitate presence principles proportion proteids putrefaction quantity reactions saccharine Saccharomyces sodium soluble ferments solution spores starch succinic acid sulphate sulphuric acid surface takes place tartaric acid temperature tion transformation tube tyrosine urea vegetable vessel washed weight wine yeast
Página 45 - on the nature of alcoholic fermentation is the following : The chemical act of fermentation is essentially a correlative phenomenon of a vital act, beginning and ending with it I think that there is never any alcoholic fermentation without there being, at the same time, organization, development, multiplication of globules, or the
Página 260 - to the liquid, in small quantities ; this is continued till the oxidation becomes slower ; the acetification is then allowed to terminate, and the vinegar is drawn off. The membrane is collected, washed, and employed for a new operation. It is better always to give the plant sufficient alcohol, so that its activity