South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-02-02

TOW the least WOrkS.
Yeast was really discovered in
1880 by Anthony van Leeuwen-
hoeck, with his new microscope.
He describes yeast as ''little glo-
buleS collected into groups of
three and four" Ii attracted at
that time, of course, very little
attention, and il was only at the
beginning of the last century that
1t was taken up and the invest
cation was made which showed
that it was a living organism and
that fermentation was the result
OF It's vital action. The subject
attracted great attention and the
study spread in various directions.
Some scientists carried on the
warfare of words as to the posi-
bility of the spontaneous genera
ton of organisms. Others took
up the study of diseases. Other
researches have led to the germ
theory of diseases and the diScov-
cry OF toxins. antitoxinS and i'm
munty. 1t was discovered that
while the greatest variety of
chemical changes could be &C
counted for by the action of liv-
ing organisms. there was fermen-
tation which took place in the alb
Sence of living organisms. Re-
cent investigations have found
that all lamentations are pro-
duced by engines and that the
engines do the work. The fol-
lowing is the last information that
has been obtained with regard to
alcoholic fermentation. After the
starch has been converted by
mailing into maltese the next
change takes place when the
yeast is added. The yeast fur
niSheS the engine maltase, which
converts maltese into dextro-
glucose. Then another yeast
engine, zymaSe, goes to the
front TO attack the dextro-glu-
coSe, and convert it into alcohol
and carbonic acid gas, but the
zymaSe cannot accomplish this
splitting alone. 1t requires an
other engine, which is furnished
by the yeast called co-enzyme,
and even the two together can
not accomplish the result, and
there is further required phoS-
plate. This phosphate uniteS
with the sugar forming the sub
stance hexoSe-phoSphate, and this
yields to the zymaSe and co-en-
lyme, and the result is alcohol
and carbonic acid gas. PaSteur
proved that the spelling of wine,
which occurred in 1864, was due
TO the microbes. He further found
that by exposing the bottled wine
to a temperature between 122
and 40 degrees F., these mi
CrobeS lost their vitality. and the
spelling of the wine was prevent
ed. This process is called pas
teurizing. In 1872 he made
similar investigation in regard to
beer, with a like result. PaSteur-
izing of beer increases its keep
ing qualities, and the same pro-
cess is now applied to milk.
What Beer Consists Of.
To summarize, | would say
that beer is a beverage in the
preparation of which matted bar
ley, rarely matted wheat, rice and
corn or its products are used. The
malt is extracted with hot water,
an addition of hops is made and
the solution constitutes the wort.
The wort is cooled, the yeast IS
added and the whole fermented to
a finish. The sugar is split into
alcohol and carbonic acid gas, lit
tie free acid, glycerin and aro-
matte bodies in small quantities
result. The product is beer. The
beer is then placed in watts that it
may properly age and undergo
slow INSTRUMENTATION and rip
ening. Finally it is filtered, placed
in barrels or bottles. Bottled beer
is generally pasteurized for the
reason have already stated.
American beer usually contains
from 5 to 6 per cent of extract
that means soluble food products
1t contains from 3 to 4 per cent
of alcohol.
One of the most interesting
constituents that has been found
in beer lately is a peculiar sub
stance called lecithin. 1t has long
been known that the phoSphateS
were always present in beer, and
the last discovery shows that they
are absolutely essential to the
process of fermentation. But the
discovery of lecithin is especially