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If these precautions are neglected, it is scarcely possible to secure a successful fermentation in our flasks, because the yeast sown is immediately held in check by a development of anaerobian vibrios. For greater security, we may add to the fermentable liquid, at the moment when it is prepared, a very small quantity of tartaric acid, which will prevent the development of butyric vibrios.
It went on to say: While Betaillon punctured the eggs with a platinum needle and developed them by means of electric discharges, Loeb in America placed eggs of the sea-urchin in a strong solution of sea water, then in a bath where they were subjected to the action of butyric acid. Finally they were placed in ordinary sea water again, where they developed in the natural manner.
The liquid became turbid from a development of bacteria and then underwent butyric fermentation. By June 9th the fermentation had become sufficiently active to enable us to collect in the course of twenty-four hours, over mercury, as in all our experiments, about 100 cc.
Now, what bearing can the question of the animal or vegetable nature of the ferment, of the organized being, have upon the investigation of these two problems? In studying butyric fermentation, for example, we endeavoured to establish these two fundamental points; 1. The BUTYRIC FERMENT IS A VIBRIO. 2. M. Robin, however, would have no difficulty in determining the limits of the two kingdoms.
We may pause to consider an interesting question in reference to the two characters under which vibrios appear in butyric fermentations.
The Academy may remember that I have previously demonstrated facts of this nature in regard to the vibrio of butyric fermentation, which not only lives without air but is killed by the air. It was necessary therefore to attempt to cultivate the septic vibrio either in a vacuum or in the presence of inert gases such as carbonic acid.
It went on to say: While Betallion punctured the eggs with a platinum needle and developed them by means of electric discharges, Loeb in America placed eggs of the sea-urchin in a strong solution of sea water, then in a bath where they were subjected to the action of butyric acid. Finally they were placed in ordinary sea water again, where they developed in the natural manner.
Butter is the best and most wholesome of our common fats because it is most easily digested, most readily absorbed, and least likely to give rise to this butyric acid fermentation.
There are many ways of demonstrating this, of which the following is one: Since the results of our experiments have shown that sweetened water, phosphates, and chalk very readily give rise to lactic and butyric fermentations, what reason is there for supposing that if we substitute grains of barley for chalk, the lactic and butyric ferments will spring from those grains, in consequence of a transformation of their cells and albuminous substances?
According to Brieude, sex, age, climate, habits, ailments, the passions, the emotions, and the occupations modify the difference in the humors exhaled, resulting in necessarily different odors. Nursing infants have a peculiar sourish smell, caused by the butyric acid of the milk, while bottle-fed children smell like strong butter. After being weaned the odors of the babies become less decided.
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