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The object of these was to show that when barley, left to itself in sweetened water, produces in succession alcoholic, lactic, butyric, and acetic fermentations, these modifications are brought about by ferments which are produced inside the grains themselves, and not by atmospheric germs. More than forty different experiments were devoted to this part of my work."
Do not use metal dishes, for the lactic acid acts upon various metals. Cover the dish so as to keep particles of matter in the air away, but the covering is not to be airtight. Put the dish in a warm place, but not in the sun. Milk that sours in the sun or in an air-tight bottle is generally of poor flavor. Clabbered milk is a good food.
Just fifty years had passed since Pasteur had sent in his paper on "Lactic Acid Fermentation" to the Lille Scientific Society half a century in which more had been done to determine the true nature of disease than in all the time that had passed since Hippocrates. I, Prefatio. Ed.
SODA AND SOUR MILK. When soda is used with sour milk for leavening purposes, the lactic acid in the milk is so acted upon by the soda as to produce gas. However, these two ingredients soda and sour milk do not make an absolutely accurate leavening agent, because the quantity of acid in the sour milk varies according to the fermentation that has taken place.
If we should begin with the digestive function, we should find that the long-agitated question of the nature of the acid of the gastric juice is becoming settled in favor of the lactic. But the whole solvent agency of the digestive fluid enters into the category of that exceptional mode of action already familiar to us in chemistry as catalysis.
Here the lactic acid bacteria produce the acid from milk sugar, but the process stops when about seven-tenths of one per cent. of lactic acid has developed. If some basic substance, such as lime, is then added, the acid is neutralized and the fermentation again proceeds.
If we should begin with the digestive function, we should find that the long-agitated question of the nature of the acid of the gastric juice is becoming settled in favor of the lactic. But the whole solvent agency of the digestive fluid enters into the category of that exceptional mode of action already familiar to us in chemistry as catalysis.
In that particular experiment, the details of which we gave in our Memoir of 1860, we obtained lactic and alcoholic fermentation together; an appreciable quantity of lactic acid formed and arrested the propagation of the lactic and alcoholic ferments, so that more than half of the sugar remained in the liquid without fermenting.
There are several different kinds of lactic acid. They differ from each other in the relations of the atoms within their molecule, and in their relation to polarized light, some forms rotating the plane of polarized light to the right, others to the left, while others are inactive in this respect.
His lips quivered as if in uncertainty as to whether he was to be left out of this lactic deal, and his eyes grew reproachful. "Why, man alive, did you think I had forgotten you!" exclaimed Rose Mary as she turned with the cup to one of the crocks standing in the water, at the sight of which motion relief dawned in the serious eyes of the young petitioner.
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