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Their whole surface readily permits the escape of the highly acid liquids, and they become filled with lactic, viscous, and other ferments, This shows us the great danger which may result from the use of pits, in which the beet-roots are preserved, when the air is not renewed, and that the original oxygen is expelled by the vital processes of fungi or other deoxidizing chemical actions.
A part of it remains in the alimentary tract where it acts as a direct local irritant to the intestines. When these are irritated, the blood-vessels begin to pour out their serum to soothe the bowels and the result is diarrhea. The sick child is fed often. Digestive power is practically absent. The additional food given ferments and more serum has to be thrown out to protect the intestinal walls.
In virtue of this strange property, pepsin and the allied substances were spoken of as ferments, but more recently it is customary to distinguish them from such organized ferments as yeast by designating them enzymes.
In the experiments which we have described, fermentation by yeast, that is to say, by the type of ferments properly so called, is presented to us, in a word, as the direct consequence of the processes of nutrition, assimilation and life, when these are carried on without the agency of free oxygen.
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 researches in which we have proved the existence of special forms of living ferments in many fermentations, which one might have supposed to have been produced by simple contact action, had established beyond doubt the existence of profound differences between those fermentations, which we have distinguished as fermentations proper, and the phenomena connected with soluble substances.
At present we are only concerned in pointing out that, from the mere knowledge of the practices of certain localities, we are induced to believe that the cells of yeast, after they have developed from their spores, continue to live and multiply without the intervention of oxygen, and that the alcoholic ferments have a mode of life which is probably quite exceptional, since it is not generally met with in other species, vegetable or animal.
Then I started at the ground, trimmed up the trunk near the height of me shoulder, and left the top spreading. That made it look so truly ornamental that, idle like, I chips off the rough places neat, and this morning, on me soul, it's a sight! You see, cutting off the limbs and trimming up the trunk sets the sap running. In this hot sun it ferments in a few hours.
Some are carriers, bringing food materials to the tissues and organs or conveying waste and morbid matter to the excretory channels of the body. Other cells manufacture chemical substances, such as sugar, fats, ferments, hormones etc., for the production of which man requires complicated factories.
The only French novelist whose books have a circulation approaching the works of Daudet and of Zola is Georges Ohnet, a writer whose popularity is as interesting as his stories, because it explains, though it does not excuse, the contempt the Goncourts had for the favor of the great French public, and also because it shows how the highest form of Romanticism still ferments beneath the varnish of Naturalism in what is called genius among the great masses of readers.
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