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It was not until 1481, when the descent of the Turks upon Otranto made him tremble for his own safety, that he chose to make peace with these enemies whom he had himself provoked and plotted against. His 'Confession, printed by Fabroni, Lorenzi Medicis Vita, vol. ii. p. 168, gives an interesting account of the hatching of the plot.
Fabroni, to whom I referred some time ago, imagined that the effervescence of fermentation was produced in just the same way as the effervescence of a sedlitz powder, that the yeast was a kind of acid, and that the sugar was a combination of carbonic acid and some base to form the alcohol, and that the yeast combined with this substance, and set free the carbonic acid; just as when you add carbonate of soda to acid you turn out the carbonic acid.
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.
But Fabroni, full of the then novel conception of acids and bases and double decompositions, propounded the hypothesis that sugar is an oxide with two bases, and the ferment a carbonate with two bases; that the carbon of the ferment unites with the oxygen of the sugar, and gives rise to carbonic acid; while the sugar, uniting with the nitrogen of the ferment, produces a new substance analogous to opium.
According to Stahl, the ferment is somebody who knocks the table, and shakes the card-house down; according to Fabroni, the ferment takes out some cards, but puts others in their places; according to Thénard, the ferment simply takes a card out of the bottom story, the result of which is that all the others fall.
At tu Cæsar profecto non parum laudandus es; qui in hac aetate tam facile senem agis. Perge nostri temporis Borgiæ familiæ spes et decus. Introduction to the Syllabica. Rome, 1488. Gennarelli's Edition of Burchard's Diary. Regarding Cæsar's studies at Pisa, see Angelo Fabroni, Hist. Acad. Pisan. i, 160, 201.
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.
The brigade is sugar, the regiments are carbonic acid, succinic acid, alcohol, and glycerine. From the time of Fabroni, onwards, it has been admitted that the agent by which this surprising rearrangement of the particles of the sugar is effected is the yeast.
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.
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