On fermentation

acetic acid action activity 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 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 influence infusoria juice lactic acid lactic ferment leucine liquid liquor litre living organisms medium ments microscope millimètre Mycoderma nitrate nitrogenous nutrition observed obtained organic ferments 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 surface takes place tartaric acid temperature tion transformation tube tyrosine urea vegetable washed weight wine yeast