Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-12-07

century ago. Then it was Germ, Bozoon
necessary to find out what relation exists
between the alcohol accumulated in the
liquor, the carbonic acid which is set free
and the sugar which the liquid originally
contained, and which subsequently disap-
peared. That he solved this problem is one
of Lavoisier's crowning glories.
LAvoIsIER's DISCOVERY ABOUT SUGAR.
In vase filled with water he melted a
certain amount of sugar; then, in order to
cause a regular alcoholic fermentation, he
added a little yeast When fermentation
took place he weighed the vase a second
time and, allowing for loss of weight calcu-
lated how much carbonic acid had escaped,
Next, by means of several Installations, he
separated from the liquor the alcohol formed
BY fermentation and BY adding the weight of
the alcohol to that of the carbonic acid, he
was enabled to calculate almost to a nicety
the weight OF the sugar, which he had orig
inally put into the liquor. From his expert
ments he arrived at the conclusion that fer
mentation is a simple division of sugar into
alcohol and carbonic acid
This discovery made a great stir in the
world and for the first time the obscure pro-
cess of fermentation, which had hitherto ap-
peared the most impenetrable mystery of
nature, was iully explained and made in
telligible by simple formula. The inmost
secrets of fermentation, however, still re-
naming hidden, and though the simple for
mula showed the how, the why remained
still unexplained and no one yet suspected
the real nature of the yeast, which is added
to the liquor and really causes fermentation.
A HISTORICAL SKETCH. :~
According to certain DISTINGUISHED chem
lists every modification which occurs in an
organic body, and is caused by the addition
to that organic substance of small portion
OF matter extracted from another fermented
substance. was due to a particular chemical
phenomenon, to an initial force, which they
styled catalytic. This word evidently did
not signify very much, but like many other
seDseless words, it satisfied the human
spirit, which is too often contented with e1-
plantations that really explain nothing.
Liebig, for example, believed in the cata-
lytic iorce theory until the end of his life.
What, then, are the component parts of
this yeast that forms a sort of foam on the
surface of fermented liquors or a deposit at
the bottom of the vessels which contain
them? What, in word, is this
yeast which in so small q volume
conceals such an occult, and double iorce?
Prior to any microscopic analysis chemi-
cal analysis had been made and had made
clear the analogy of the yeast to animal SUBJ
stances. Since then deep attention has been
given to the formation of yeast and to the
phenomena which accompany its various
notifications. and the great result of these
studies is the revolution to which have re-
ferred, and which, more effectively than all
the woes and revolutions which has ensan-
guined the face of the globe, is hound to re-
adjust radically and for its good the society
of mankind.
WHAT THE MICROSCOPE TOLD.
Yes, through a microscopic speck, inyisl.
BILE to the keenest eye which hps'pot The aid
of special optical instruments, wall be
brought about upheavals which Will prove
most benefcent for man, who |. is him-
self descended from Q microscopic ateml