Toward the end of his life Bernard came to the view, however, that the action of ferments was really due to the presence in them of chemically active substances called diastases.
The period is marked by a continuance of his fruitful investigation of cell-life, of the physiological biology of ferments and fermentation, and of the allied subject of digestion in animals.
We can recall the very routes by which it was carried from city to city, and taken up by journal after journal, as they discovered a latent, un-developed taste for such ferments of literature in the communities around them.
Another Saffron of Mars is also prepared in a much shorter manner, by mixing filings of Iron with pulverized Sulphur, and moistening the mixture, which after some time ferments and grows hot.
As to the full vessel, it is always left open, that the air may act freely on the liquor it contains: for it is not liable to the same inconveniencies, because it ferments but very slowly.
The chemical changes in the food materials, after they are eaten, are brought about through the action of certain substances known as soluble ferments or "enzymes.
Coagulation, due to the action of the ferments in the body, takes place in milk, blood, and muscle plasma.
The ease, too, with which this substance ferments in the stomach, and the manner in which it destroys the appetite for other foods, makes the use of much of it in concentrated form unadvisable, especially in the diet of children.
The explanation is now satisfactory--the foreign body carries in with it bacteria, which act as ferments upon the urine and mucus in addition to the mechanical injury caused by its presence.
This is a valuable precaution against infecting the cow by introducing putrid ferments into the passages and against poisoning of the arm by decomposing discharges in case the calving is unduly protracted.
When the rennet enzymes were the only digesting ferments in the cheese, there was no trace of cheese flavor.
Two enzymes or fermentsare found in rennet extract, rennin and pepsin.
These unorganized ferments are such as rennin, pepsin, trypsin, ptyalin.
Unorganized ferments are chemical substances or ferments without life, capable of causing marked changes in many complex organic compounds, while the enzymes themselves undergo little or no change.
These are chemical ferments secreted by the udder.
In a hot curing-room, undesirable types of fermentsare more likely to develop and to injure the quality of the cheese.
Organized ferments are living microorganisms, capable, as a result of their growth, of causing the changes.
As it is easy to control, this variety is made in the fall and winter when the ferments are especially hard to keep in check.
It is true that the chemical changes induced by organised ferments depend on the life processes of micro-organisms which feed upon the sugar or other substance in solution, and excrete the product of the fermentation.
The organised ferments are bacteria or vegetable cells allied to the bacteria; the unorganised ferments, or enzymes, are ferments found in the secretions of specialised cells of the higher plants and animals.
Such fermentshave not as yet been isolated, but their existence in diphtheria and tetanus is, as we have seen, extremely likely.
Most of the gas-producing ferments are members of the lactic acid group, and are sometimes classified in a group by themselves.
In addition to these, there are ferments in bitter almonds, mustard, etc.
These unorganised ferments act most rapidly at about 75° C.
It may be advisable, before proceeding, to consider shortly what are the constituents of milk upon which living ferments of various kinds exert their action.
The unorganised ferments are frequently otherwise classified than as above, not according to the locality, but according to the function.
Footnote 28: Ptyalin and amylopsin are the ferments found in the mouth and intestines, respectively.
Substances called enzymes which are in the saliva of the mouth [Footnote 27: Ptyalin and amylopsin are the ferments found in the mouth and intestines, respectively.
Cleaner vats are obtained if treacle be substituted for the bran, but the latter ferments better, and gives better results in working.
This vat ferments in much the same way as the woad vat, and presents the same general appearances.
When the original filtrate or a corresponding [p061] quantity of the filtrate from boiled fresh yeast-juice is added, the mixture ferments glucose or fructose quite readily.
The same problem has been attacked quantitatively by Slator, who has shown that living yeast of various species and genera ferments glucose and fructose at approximately the same rate.
It is also possible that the supply of free phosphate is partially provided by the action of proteoclastic ferments on phosphoproteins.
A further difference lies in the fact that yeast-juice and zymin respond to phosphate more strongly in presence of fructose than of glucose, whereas yeast ferments both sugars at the same rate (p.
Enzymes are unorganized fermentsand are cast off the living body within the living body.
Organized ferments are bacteria having the power to produce fermentation.
Unorganized ferments are chemical substances having the power to produce or assist in the production of fermentation.
Digestive fermentation is that process by which digestion and nutrition in the living body is assisted through the action of ferments called enzymes, acting on the food substance.
The organized ferments (bacteria) are subject to the same temperature limits that govern the reproduction and the growth of all bacteria.
There the wort ferments under reduced pressure, the carbonic acid generated being removed by means of a vacuum pump, and the gas thus withdrawn is replaced by the introduction of cool sterilized air.
Fermentation now includes all changes in organic compounds brought about by fermentselaborated in the living animal or vegetable cell.
It ferments readily, and produces ammonia, while the ashy parts are exposed to the action of roots.
If manure is thrown into heaps, it often ferments so rapidly as to produce sufficient heat to set fire to some parts of the manure, and cause it to be thrown off with greater rapidity.
Chemically they resemble the albumins, being split up by acids or ferments into albumoses, peptones and amino-acids, forming salts, and giving the same colour reactions.
Those with pressed or round bottoms, having no inside angles for ferments to collect in, are preferable.
It will fill up with ferments between the face and back, in an astonishingly short space of time, during hot weather.
Ferments or their spores float in the air ready to enter any fermentable liquid, and under favorable conditions they multiply with great activity and energy.
By the species of microbes called ferments all fermented liquors are artificially produced (see p.
The digestive or unorganised ferments must not be confused with the organised ferments such as yeast.
If the food is of right kind and quantity, thoroughly masticated, assisted if necessary by cookery, and the digestive ferments are normal, digestion proceeds without any sensible expenditure or energy or consciousness of its accomplishment.
There is ample provision for the digestion of food, there is a duplication of ferments for the proteids and starch.
In health, the fermentsare not only very active, but are secreted in ample quantities.
One cannot fail to be impressed with the resemblance in functional power between the unformed ferments as a class and cell-protoplasm.
In fact, as one looks over the large number of data which have gradually accumulated bearing upon this point, one is impressed with the great sensitiveness of these ferments toward even so-called indifferent substances.
We may briefly summarize, however, all that is necessary for us to consider here in the statement that the pure isolated ferments are far more sensitive to the destructive action of heat than when they are present in their natural secretions.
Langley: On the Destruction ofFerments in the Alimentary Canal, Journal of Physiology, vol.
All this in one sense is to-day ancient history, but I recall it to your minds in order to emphasize the fact that these two energetic ferments or enzymes stand in close relation to the protoplasm of the cell from which they originate.
In dilute glycerin, however, theseferments dissolve readily, as we very well know.
But, in artificial immunity, other soluble ferments come into play, developed in consequence of vaccination.
In both cases," says Metchnikoff, "a diastasic action is due to soluble ferments produced by living elements.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "ferments" in a variety of sentences. We hope that you will now be able to make sentences using this word.
