On Fermentation

acetic acid action albumin albuminoid albuminoid substances alcohol and carbon alcoholic fermentation ammonia animal ascertained Béchamp beer-yeast bodies boiling budding butyric butyric acid calcium cane sugar carbon dioxide cause cells cent chemical Chim Chimie combustion composition compounds containing cubic centimètres decomposed decomposition diams diastase digestion dilute disengagement dissolved equation experiments fact fatty favourable flask formed fresh yeast germs globules glucose glycerin glycerin and succinic grammes grammes of yeast hydratation hydrogen hyposulphite influence infusoria juice lactic acid lactic ferment leucine levulose liquid liquor litre living organisms medium ments millimètre mixture Mycoderma nitrogenous nutrition observed obtained organic ferments oxidation oxygen Pasteur phenomena phosphate plants Potassium precipitate presence principles proportion proteids putrefaction quantity reactions saccharine Saccharomyces salts soluble ferments solution spores starch succinic acid sulphuric acid takes place tartaric acid temperature tion transformation tube tyrosine urea vegetable washed weight wine yeast