ANAEROBIC RESPIRATION AND FERMENTATION 317 



the fact that the problems of respiration are far from a unified, 

 coherent solution. It is also hoped that enough has been said to 

 permit those who wish to read the advanced literature on the 

 subject to do so with some degree of knowledge of the terminol- 

 ogy there met with and of appreciation of the problems involved. 



QUESTIONS 



1. What are "vinegar bees"? " California bees"? 



2. Should acetic acid bacteria be discussed in this chapter? Why? 



3. What is "hard" cider? How can it be kept from turning into vinegar? 



4. Fermentation generally develops a high gas pressure while ordinary 

 respiration does not. Why? 



5. Give two reasons why manure is added to a hotbed. 



6. Discuss the structure and operation of a silo. Upon what physiological 

 principles does it rest? 



7. Why do not the contents of a silo decay? 



8. If alcohol is made by the yeast plant only from hexoses, why can cane 

 sugar be used? 



9. What is glutathion and its relation to respiration? 



10. What is catalase and its relation to respiration? 



11. Distinguish between oxygenase and oxidase. 



REFERENCES 



Clark, W— Life without oxygen. J. Wash. Acad. Sci., 14:123, 1924. 

 Gallagher, P.— The mechanism of oxidation in the plant. Biochem. Jour., 



17:51, 1923; and 18:29 and 39, 1924. 

 Lantz, C. W— Respiration in corn with special reference to catalase. Am. 



Jour. Bot., 14:85, 1927. 

 Warburg, O.— Iron, the oxygen carrier of respiration ferment. Science, 



61:576,1925. 

 Warden, C— The nature of alcoholic fermentation. Am. J. Physiol, 57:454, 



1921. 



