Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1872-03-09


as under the proper name OF acetlc acid it is en-
ployed to form many compounds OF the highest
Importance in the arts. 1t exists ready formed
in the sap of nearly all plants, and probably in
some Of the liquids dependent upon the animal
economy, but the quantity is very small. In the
artificial production OF vinegar it is necessary
that alcohol, another very remarkable organic
product, be present in the liquid, as it is by the
oxidation of this agent that the acid is pro
duccd. The series Of changes which occur when
sweet liquids are transformed over into vinegar
are of a complex nature and somewhat difficult
of being made plain to the general reader but
we will endeavor in as brief and comprehensive
manner as possible to point out these changes.
In order that the acid may be formed, there
are two Preventative processes necessary; first
the yinous, by which alcohol is produced, and
second, the acetic, from which vinegar results.
Sugar in itself is a true chemical compound OF
three elements, carbon, hydrogen, and oxygen.
Hydrogen and oxygen in combination form
water, and it is a curious circumstance that the
hydrogen and oxygen, as they exist in sugar,
are in such proportions that if they were united
they would form water; hence it might appear
that if We could remove the charcoal or the car
bon clement, simple water would remain from
union of the other two. This would lead us to
regard sugar as a compound of charcoal and
ter, and indeed, having regard strictly to its
chemical constitution this is true, but it really
contains no water ready formed, as it is made
up Of three elements in direct combination.
Now, let us examine this group Of atoms and
notice what an extended series of curious prod
net result, when we set them in motion by intro.
ducing disturbing agencies. This series of
changes by no possibility can result in the pro-
ducton of higher type of organization, but
the new bodies will form kind Of descending
scale, gradually decreasing in complexity Of
composition.
lntoa liquid containing sugar, we will introduce
some curious germnal matter, called ierment,
the nature and action of which will soon be de-
scribed. Upon exposing the solution in a room
kept at temperature OF sixty or seventy de-
grees Fahrenheit, we shall observe after a few
hours that it has become somewhat turbid, and
that minute bubbles of gas rise from all parts of
the iqald, ascend to the surface, and escape into
the room. This gas is carDonic acid, the same
that results from combustion, and which passes
up and out OF every chimney connected with
coal or wood fires. The evolution of gas is co.
piOus, and goes on rapidly increasing for Ger
tain length of time, depending very much upon
the warmth of the surrounding air. After a
while the action slackens, the liquid once more
becomes clear, and if we now draw out from the
vessel portion of it will be found upon eXamin-
alton to have lost il great measure its sweet
taste, and to have acquired another quite dis
tinct. 1t has become an intoxicating liquid, and
by diStillation we obtain a colorleSs iDaamma-
bic split, easily recognized as alcohol This
alcohol Is true ternary substance like sugar it.
SELF but simpler in constitution. In the expert
organized substance, sugar, by the disturbing
agency OF ierment, and from the dsaTanged
atoms have formed another BODY totally dis.
similar in physical character and influence upon
the animal economy. This change is spon-
taneous, and must inevitably occur in all
liquids containing sugar, if they also con-
tain a nitrogenOus body capable of putre-
flying or passing into decay, and if they
ale allowed 10 remain in warm atmosphere.
Cider, the expressed juice of apples, is liquid
which contains much sugar, no matter how sour
the apples may be from which it is made. 1t
also contains albuminous or nitrOgenized sub
stances, so if the liquid is allowedito remain in
a warm room, the particles of sugar become dis
turbed, a kind of family quarrel is engendered
by the mischieyous ierment, the whole house
hold OF sugar atoms is broken up, and they are
forced to aid in building up new substance
which is the cause of more misery than all the
physical maladies which afiict mankind.
1t will be understood that although vinegar
is produced from cider, ii cannot be formed from
it direct; that is, it is impossible to change cider
directly into vinegar The sugar must first be
changed into alcohol, and then the alcohol is
changed into vinegar. 1t will also be under
stood from this statement, that when vinegar is
made from rum or whiskey, the sugar from
which the alcoholic liquids come has passed one
stage in its descent toward the acid condition,
and hence it can be produced from these liquids
direct. Before proceeding to notice the interest
ton, let US consider the nature of the agent
through which the vlnous is set up. This fer
ment is a kind Of vegetation which springs IN
in liquids containing nitrOgenized bodies, and
also ii exists or is spontaneously developed in
the organs of plants. If we take little of the
common household yeast, and diffuSe it in a few
drops of grape juice or new cider, and then
place drop OF this between TWO thin plates
of glass, with little mastic varnish at the
edges to prevent the evaporation Of the
water, we have suitable arrangement
| for studying the ferment glass under the
| microscope. in watching the changes that oc-
cur through several days, we snail observe that
| the little globule, or plant, 40 more than one
| oneybGudreth of a millimeter in size, is capable
OF reproducing itself almost indefinitely, The
| single atom in the field of the microscope in the
| course of couple of hours begnS to swell and
in six hours more new globue has proceeded
from its side, perfect in every respect like the
| first; from this another birth takes place, and
this budding and developing process goes on so
long as the album'nous matter lasts, and in
large masses of termentable matter millions and
billions OF the plants are produced every day.
The ierment gl00uleS are composed of Il solid
envelope inclosng liquid; or they may be re-
garded as celtules, holding liquid and having
their walls covered with a muclaguouS sub
stance. How they act in the work of breaking
up organic compounds like sugar, IS not precise
" understood. 1t Is difficult 10 closely inyest-
gate the changes under the microscope as the
evolution of bubbles Of carbonic acid in the
saccbarine solution is 50 copious that obserya-
ton is in a great measure cut Off,
This strange ferment is not only found in
sugar solutions, but is always present when an
imal matters spontaneously decompose. What
is called putrefacton or decay, in flesh, geatine.
eggs cheese blood, etc. is indeed termentation
as the sugar In these substances is transformed
into alcohol and carbonic acid. Alcohol is al
ways produced from the carcass of dead cat
dog, or horse when left to UNDERGO spontaneous
decomposition, tits product CONSEQUENT upon
the changes which result from death, and we
nav say that its habitual use as a beverage
tends to disorganize the vital functions. and TO
randy place the human body in n condition
from which portion of itself viii be resolved
into the agent which caused it's destruction.
1t has been intimated in this discussion that
apples from which cider is prodnced and frnn
winch vinegar results by the process Of lern,en.
tation. contain the germs of terment and tha
INQUIRY NAV arise, Wbv do thew MOI act mon
the sugar contained in the iuices and dcStrov
The fruit? They do, whenever from any canse
abrasions or holes occur in the skin. An annie
so long as the skin is sonnd is nrotocte1 From,
atmospheric oxogen. and the ferment cannot
ACT without the contact of tbis element and co
the annie is preserved. If worm horeS a boIo
through the Skin, or an insect runtnres il in anv
way. oxyren Is admired to he inices rho 80 go
ment starts into life. and the annie rots A rot.
ten annie is sour haconsa II ctc,nntoi,, 4.;