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Updated: May 23, 2025
Two days after impregnation the flask B began to show signs of fermentation. It follows that the deposit of vibrios of a completed butyric fermentation may be kept, at least for a certain time, without losing the power of causing fementation. It furnishes a butyric ferment, capable of revival and action in a suitable fresh fermentable medium.
Helmholtz separated a putrefying or a fermenting liquid from one which was simply putrescible or fermentable by a membrane which allowed the fluids to pass through and become intermixed, but stopped the passage of solids.
Meat, fruits, vegetables, the very materials of the most fermentable and putrescible infusions, are preserved to the extent, I suppose I may say, of thousands of tons every year, by a method which is a mere application of Spallanzani's experiment.
It suggests at once that maturation, the transformation of the child into the man or woman, must be due to the pouring into the blood and the body fluids of some substance which acts like the yeast in the fermentable solution. The adrenal cortex is one source of the maturity-producing internal secretions.
Hence it is impossible to imagine that the slightest trace of oxygen could have got into the liquid in the flask. Before passing on we may remark that in this ready absorption of oxygen by bacteria we have a means of depriving fermentable liquids of every trace of that gas with a facility and success equal or even greater than by the preliminary method of boiling.
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.
Now, as every fermentable liquor requires open vessels, the hogshead of the rum distiller loses as much spirit as that of Lavoisier: hence it is plain how far the above proportion operates to the disadvantage of the fermer. 3dly. Another source of loss arises in the distilling vessels themselves. Nothing is more imperfect than the stills of a whiskey distillery.
I will prove it by an example: 1 gallon of molasses yields only 1 gallon of rum, at 19°, to the rum distiller; still, molasses is a true sirup, composed of 8lbs. of sugar, or sweet matter, more fermentable than sugar. 12-1/2 gallons of molasses, representing 100lbs. of dry sweet matter yield consequently 12-1/2 galls. of rum, Holland proof, which is only half the produce obtained by Lavoisier; an immense difference capable of exciting the emulation of all distillers, as it proves the imperfection of the art.
It must be remarked, however, that the development of yeast is effected with great difficulty when it has not a fermentable substance for its food.
"I had admitted," he says, "that the resolution of fermentable matter into compounds of a simpler kind must be traced to some process of decomposition taking place in the ferment, and that the action of this same ferment on the fermentable matter must continue or cease according to the prolongation or cessation of the alteration produced in the ferment.
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