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This vegeto-animal substance is formed in the following manner: A certain quantity of flour is made into a solid dough, with a little water. It is then taken into the hands, and water slowly poured over it, while it is kneaded again. The water runs white, because it carries off the starchy part of the flour; it runs clear after it is washed sufficiently.
Such are the progressive changes operated by this all-disorganizing phenomenon, and the unerring march of nature to bring back all substances to their respective elements. The necessary conditions for the formation of vinous fermentation, are 1st. The presence of the saccharine substance. 2dly. That of a vegeto-animal substance, commonly called ferment, and soluble in water. 3dly.
And finally, in 1787, the Italian chemist, Fabroni, made the capital discovery that the yeast ferment, the presence of which is necessary to fermentation, is what he termed a "vegeto-animal" substance; that is, a body which gives of ammoniacal salts when it is burned, and is, in other ways, similar to the gluten of plants and the albumen and casein of animals.
He has since, however, abandoned that idea, and honestly 'acknowledged the corn. This ergot is regarded by some as a parasitic fungus, formed in other grains, an abundant vegeto-animal substance, and much disposed to putrefaction. We appear to be in the dark regarding its real composition.
All the inhabitants of the tropics are aware of the noxious exhalations of these plants; and they dread them the more, as their roots and stocks are not always under water, but alternately wetted and exposed to the heat of the sun.* The mangroves produce miasms, because they contain vegeto-animal matter combined with tannin.
And finally, in 1787, the Italian chemist, Fabroni, made the capital discovery that the yeast ferment, the presence of which is necessary to fermentation, is what he termed a "vegeto-animal" substance or is a body which gives off ammoniacal salts when it is burned, and is, in other ways, similar to the gluten of plants and the albumen and casein of animals.
So far back as 1803, Thénard pointed out, in most distinct terms, the important fact that yeast contains a nitrogenous "animal" substance; and that such a substance is contained in all ferments. Before him, Fabroni and Fourcroy speak of the "vegeto-animal" matter of yeast.
So far back as 1803, Thénard pointed out, in most distinct terms, the important fact that yeast contains a nitrogenous "animal" substance; and that such a substance is contained in all ferments. Before him, Fabroni and Fourcroy speak of the "vegeto-animal" matter of yeast.