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Updated: May 28, 2025
Butyric acid is a common ingredient in old milk and in butter, and its formation by bacteria was historically one of the first bacterial fermentations to be clearly understood. It can be produced also in various sugar and starchy solutions. Glycerine may also undergo a butyric fermentation.
When we meditate upon this awful fact, can we be surprised that bishops will not believe in it, and, rather than assent to the possibility of so much good living having been created to no purpose, hold faith with Mattioli and Fallopio, who maintained fossils to be the fermentations of a materia pinguis; or Mercati, who saw in them stones bewitched by stars; or Olivi, who described them as the 'sports of nature; or Dr Plot, who derived them from a latent plastic virtue?
Hence it is that, although the fermentations produced by bacteria are more common in Nature than those produced by yeasts and give rise to a much larger number of decomposition products, still their commercial aspect is decidedly less important than that of yeasts. Nevertheless, bacteria are not without their importance in the ordinary fermentative processes.
The further treatment it receives varies widely according to the desired product, whether for smoking or for snuff, etc. In all cases, however, fermentations play a prominent part. Sometimes the leaves are directly inoculated with fermenting material. In the preparation of snuff the details of the process are more complicated than in the preparation of smoking tobacco.
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?
The former looks upon life or vital force with all its physical, mental and psychical phenomena as manifestations of the electric, magnetic and chemical activities of the physical-material elements composing the human organism. From this viewpoint, life is a sort of spontaneous combustion, or, as one scientist expressed it, a succession of fermentations.
The commercial importance of the manufacture of vinegar, though large, does not, of course, compare in extent with that of the alcoholic fermentations. Vinegar is a weak solution of acetic acid, together with various other ingredients which have come from the materials furnishing the acid. In the manufacture of vinegar, alcohol is always used as the source of the acetic acid.
It even happened that the fermentations with the perfectly pure sugar instead of being slow were very active, when compared with those which we had conducted with, the commercial sugar-candy. We may here add a few words on the non-transformation of yeast into penicillium glaucum.
Spiritual temptations are nothing else than combats against the evils and falsities exhaled from hell and affecting man. By these combats a man is purified from evils and falsities, and good and truth are united in him. Spiritual fermentations take place in many ways, and in heaven as well as on earth; but in the world it is not known what they are or how they come about.
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