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Updated: June 26, 2025
Here Liebig failed to perceive that the ferment, in its capacity of a living organism, had anything to do with the fermentation. This theory dates back as far as 1843. In 1846 Messrs. Boutron and Fremy, in a Memoir on lactic fermentation, published in the Annales de Chimie et de Physique, strained the conclusions deducible from it to a most unjustifiable extent.
"Il n'y a point de liberté de conscience en astronomie, en physique, en chimie, en physiologie même, en ce sens que chacun trouverait absurde de ne pas croire de confiance aux principes établis dans les sciences par les hommes compétents." "Nothing in ultramontane Catholicism" can, in my judgment, be more completely sacerdotal, more entirely anti-scientific, than this dictum.
Hoefer says, in his Histoire de la Chimie, "If it is true that simplicity is the distinctive character of verity, never was a theory so true as that of Stahl." The phlogistic theory did more than serve as a means for bringing together many apparently disconnected facts.
In addition to the Journals, which I mentioned in my letter of the 16th of December last, the most esteemed are the Magazin Encyclopedique, edited by MILLIN, the Annales de Chimie, the Journal des Arts, the Journal Polytechnique, the Journal des Mines, the Journal general des Inventions et des Decouvertes, &c.
Pictet's theory, however, did not convince all those into whose hands his paper fell, and M.J. Deluc wrote against it in the Annales de Chimie et de Physique of the same year, 1822. Deluc had not seen any glacière, but he was enabled to decide against the cold-current theory by a perusal of Pictet's own details, and of one of the accounts of the cave near Besançon.
We are now in a position to judge what is the practical efficiency of the gas-engine. About the end of 1883 a very elaborate essay, by M. Witz, appeared in the Annales de Chimie et de Physique, reporting experiments on a similar engine, which gave an efficiency somewhat lower. Early in 1884 there appeared in Van Nostrand's Engineering Magazine a most valuable paper, by Messrs.
Others had told us that the real word was serré, meaning compressed curds; but the French writers who treat learnedly of cheese-making in the Annales de Chimie adopt the form sérets; and in the Annales Scientifiques de l'Auvergne I find both seret and serai, from the Latin serum.
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