Synopses & Reviews
Synopsis
Excerpt from Fourteenth Annual Report of the American Dairymen's Association: With Papers, Proceedings, Etc;; For the Year Ending January 15, 1879
Within these last ten years the line of demarcation between organized and unorganized ferments has been more plainly laid down.
Fermentation in general, inclusive of putrefaction, is now defined to be a chemical change in which an organic body, some product of vegetable or animal life, is modified in a certain way under the influence of another organic substance, which is like wise some product of vegetable or animal life and is called the ferment. The products of the chemical change produced. In the first body are formed exclusively at the expense of that body; there is no union of the ferment with the fermented body or with any product Of the decomposition of that body, to form a new chemical compound. One of the most striking features of this process of fermentation is the great power of the ferment, manifested in the decomposition of many hundred or thousand times its weight of the substance attacked by it.
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