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We must analyze it to see if it contains our own proportion of oxygen and nitrogen. There was a good deal of carbonic-acid gas on Jupiter, but that would hardly confuse our senses. The strange thing is, that we all seem to have been impressed the same way." Concluding that they must have been mistaken, they continued on their journey.
Carbonic-acid gas is the active agent required; and yeast so acts upon the little starch-granules, which the microscope shows as forming the finest flour, that this gas is formed and evenly distributed through the whole dough. The process is slow, and in the action some of the natural sweetness of the flour is lost.
This toughness and elasticity of gluten is an important quality; for in bread-making, were it not for the gluten, the carbonic-acid gas formed by the action of yeast on dough would all escape. But, though it works its way out vigorously enough to swell up each cell, the gluten binds it fast, and enables us to have a panful of light "sponge," where a few hours before was only a third of a pan.
It was clearly established that there is chemical action in the contact of the air with the tissue of the lungs; that some of the oxygen of the air disappears, and that carbonic-acid gas is added to the inspired air. It was shown, too, that the blood, having come in contact with the air, is changed from black to red in color. These essentials were not in dispute from the first.
In this they resemble the diamond; when the chemist has found that the diamond affords no other substance by its combustion than pure carbonic-acid gas, and that the only chemical difference between the costliest diamond and a lump of pure charcoal is a proportion of hydrogen less than 1/100000 part of the weight of the substance, can the chemist make you a diamond?
In breathing, the oxygen goes into the blood, not to stay there, but to unite with and bring away the waste of the system in the shape of carbon, and re-enter the air again as one of the elements of carbonic-acid gas, CO . Then the reverse process takes place in the vegetable world, the leaves breathe this poisonous gas, release the oxygen under the chemistry of the sun's rays, and appropriate and store up the carbon.
Thanks, however, to this precaution, he issues from the fiery furnace uninjured, and, it is to be hoped, benefited. When a stove is being heated, the port-holes are kept carefully shut, to prevent the egress of carbonic-acid gas.
These cells combine the carbon and the soil water into chemical mixtures which are partially digested when they reach the crown of the tree. The water, containing salts, which is gathered by the roots is brought up to the leaves. Here it combines with the carbonic-acid gas taken from the air.
If this water has a free current of air passing over it, it will acquire more sparkle and character; but as a rule it is flat and unpleasant in flavor, being entirely destitute of the earthy salts and the carbonic-acid gas to be found in the best river or spring water.
These bubbles are a form of gas called carbon-dioxide, or carbonic-acid, gas. If, after they appear, the juice is tasted, it will be found to be slightly alcoholic and to have a somewhat sour or acid taste. The gas, the acid, and the alcohol thus produced are the three results of the action of the ferment.
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