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The presence of this acid is occasionally troublesome, since it is one of the factors in the rancidity of butter and other similar materials. The preparation of indigo from the indigo plant is a fermentative process brought about by a specific bacterium. The leaves of the plant are immersed in water in a large vat, and a rapid fermentation arises.
Its fermentative power which power must not be confounded with the fermentative activity or the intensity of decomposition in a given time varies considerably between two limits, fixed by the greatest and least possible access to free oxygen which the plant has in the process of nutrition. JULES RAULIN, Etudes chimiques sur la vegetation.
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