THE BEGINNINGS OF LIFE. 317 



Torulacee^ aucun ferment 'vegetal. II n'ya pas de doutc 

 que cela tient a ce que les germes de ces dernieres 

 productions, ne peuvent resister a iooC au sein de 

 Feau, ce que j'ai d'ailleurs constate par des expe- 

 riences directes/ Professor Wyman says 1 : c We have 

 tried many experiments upon different kinds of moulds 

 and yeast plants, and have found, as nearly all ob- 

 servers have, that they perish at 2i2F.' The obser- 

 vations of Baron Liebig tend to show that they are 

 killed in fluids at a temperature even much below 

 this; he says 2 : c A temperature of 60 C (140 F) 

 kills the yeast cells ; after exposure to this temperature 

 in water they no longer undergo fermentation, and do 

 not cause fermentation in a sugar solution. ... In 

 like manner, active fermentation in a saccharine liquid 

 is stopped when the liquid is heated to 6oC, and it 

 does not recommence again on cooling the liquid/ 



The evidence which we at present possess concerning 

 the tenacity of Life displayed by Bacteria and Vibriones 

 in fluids whose temperature has been raised, is just as 

 decisive as that concerning the spores of fungi. M. 

 Pouchet's observations led him to believe that Vibrlones^ 

 in common with all the varieties of ciliated infusoria, 

 are killed by raising the temperature of the fluid which 

 contains them to 55 C j M. Victor Meunier also 



1 ' Observations and Experiments on Living Organisms in Heated 

 Water,' loc. cit. 



2 Translation of a paper on 'Alcoholic Fermentation,' in 'Pharmaceu- 

 tical Journal,' July 30, 1870, p. Si. 



