The Washington times., 1915-02-18
THE TINES DAILY MAGAZINE PAG
EUen TeetOtdlerS Can't
Escape When Every Body
Has Its Ozvn DiStillerv
BY DIR. LEONARD KEENE H1RsHBERG.
tCopyrikht 1916. by Newspaper Feature Service Inc

II YE tests at scars that never
- felt a wound: therefore the
happy man, or the ostrich, who
never knows he has stomach.
has escaped the fling OF another mel
ancholy medical term-"fermentation."
Literally, fermentation means to boil.
Even the worthless of $1,000 and more
years ago were civilized enough to recog-
nize when sugary mixtures and sweet
Juices fermcnted and were converted in
to alcohol
The toll and troubles. boil and bub-
bles that arise from such a solution are
much the same as that which arises in
. superheated water.
Nowadays. however. ferment atfon-ac-
curately applied to the changes in sweet
juices. fruits and malty mixtures-has
elusive. Pasteur. really brought this
about by the discovery that bacteria
and other microscopic creatures. ever
present in the air. dust. earth. and
mentation at the expense of many
meats. eggs. fats, sugars. and starches
and other non-mineral substances.
What Fermentation Is.
In brief. microbes, or germs. as they
are called. produce certain materials.
which dissolve. build up or otherwise
under the visible manifestation of bub-
| bling. This Is fermentation.
Decay. putrefaction. and even the IN.
! fectious diseases themselves may not
improperly be called fermentation. On
the other hand. moles. fungi. and germs
often "ferment" like factory. That
is to say. some species are capable Of
| constructive. instead Of destructive, ef-
fects.
These unseen living creatures, all Of
winch are DrOyed definitely and ,Ipa n. :.
hously by sane persons with the requi-
site knowledge to cause fermentation,
! can be seen under the microscope. More
| over. their growing chemical products
can be weighed and measured.
Bulgaria bacilli and other Tactic acid
germs. yeasts. and many other familiar
and unfamiliar creatures. are a vegeta-
tion. or vegetable ferment, which null
! IN their living forms has been reserved
the name of 'ferments," while their
juices and excretions. once called 'un-
organized ferments." are now called
and other 'unorganized ferments'' of
man and the other animals are now
called engines.
| SO be it. there are, then. living causes
of fermentation in the shape Of bac-
| teria, animalculae. and adult tissues, as
| from the ferments. Engines may be
both internal or kept inside the tissues
| Of these creatures: they may be poured
out to be sent to distant points as the
pepsin of the stomach and the adipose
! enterokinase. oxidase. trypsin. and hun
| dreds Of others manufactured in the
blood. muscles. intestines. and else
where, or they may be both kept at
home and sent abroad by the bacteria
| or tissues.
The Wonderful Zymase.
|. All living structures whether of the
animal or the vegetable kingdoms pos.
scss enzymes inside their units ol
! cells and also send them forth.
Engines, when separated from the
bacteria or textures which give rise tc
them, cause various types OF fermenta
| tion--that Is to say. changes-withOu,
themselves undergoing any change ir
quality or quantity. They are neither
! Used up nor form a part of the tina.
product they make Engines. however
can be used to make anti-enzymes, just
| as toxins or bacteria are used to make
| anti-toHins or anti-bacterial substances
J II rennet is inoculated into rats Ol