On FermentationAppleton, 1882 - 331 páginas |
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Términos y frases comunes
acetic acid action activity albumin albuminoid albuminoid substances alcohol and carbon alcoholic fermentation ammonia animal ascertained Béchamp beer beer-yeast bodies boiling budding butyric acid calcium cane sugar carbon dioxide cells cellulose cent chemical Chim combustion composition compounds containing cubic centimètres decomposed decomposition diastase digestion dilute disengagement dissolved emulsin experiments fact fatty favourable flask formed fresh yeast germs globules glucose glycerin grammes grammes of yeast hydratation hydrogen hyposulphite indigo carmine influence infusoria juice lactic acid lactic ferment leucine liquid liquor litre living organisms medium ment mentation microscope millimètre mycoderma nitrate nitrogen nutrition observed obtained oxidation oxygen 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 takes place tartaric acid temperature tion transformation tube tyrosine urea vegetable washed weight wine yeast
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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