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It is, however, by no means only the specifically sexual glands which thus exert a sexual influence within the organism. Other glands in the brain, the throat, and the abdomen, such as the thyroid and the adrenals, are also elaborating fermentative secretions to throw into the system. Their mutual play is so elaborate that it is only beginning to be understood.
Although they are of no importance as aids in the common fermentative processes, they are not infrequently the cause of much trouble. In the fermentation of malt to produce beer, or grape juice to produce wine, it is the desire of the brewer and vintner to have this fermentation produced by pure yeasts, unmixed with bacteria. If the yeast is pure the fermentation is uniform and successful.
The fermentative character of this yeast nevertheless, continues, and produces even increased effects, if it is made to act on sugar apart from the influence of free oxygen. "It seems, therefore, natural to admit that when yeast functions as a ferment by living apart from the influence of air, it derives oxygen from the sugar, and that this is the origin of its fermentative character.
Perhaps in this other fermentative industry, which is of such great commercial extent, the use of pure cultures of bacteria may in the future produce as great revolutions in methods as it has in the industry of the alcoholic fermentation.
The air with which the liquid is in contact is absorbed by the yeast. The yeast develops very actively, but its fermentative character tends to disappear under these conditions; we find, in fact, that for one part of yeast formed, not more than from four to ten parts of sugar are transformed.
Fermentative changes, instead of the normal digestive changes, are apt to take place in the food. Practical Points about Eating. We should not eat for at least two or three hours before going to bed.
Of the details of the formation, however, we as yet know little, and no practical application of the facts have yet been made. A fermentative process of quite a different nature, but of immense commercial value, is found in the preparation of tobacco. The process by which tobacco is prepared is a long and somewhat complicated one, consisting of a number of different stages.
We can even conceive that the fermentative character may belong to every organized form, to every animal or vegetable cell, on the sole condition that the chemico-vital acts of assimilation and excretion must be capable of taking place in that cell for a brief period, longer or shorter it may be, without necessity for recourse to supplies of atmospheric oxygen; in other words, the cell must be able to derive its needful heat from the decomposition of some body which yields a surplus of heat in the process.
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.
There are certain other fermentative processes of more or less importance in their commercial aspects, which are directly dependent upon bacterial action, Some of them we should unhesitatingly look upon as fermentations, while others would hardly be thought of as belonging to the fermentation industries.
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