Organic Ferments. 217 



"The Mncor Mu,-,Jn and the Mncor Ran'mnsiis possess the property, 

 when immersed in a solution of sugar and protected from the access of 

 oxygen, of transforming or dividing their mycelium into joints having 

 the form of balls. These balls are multiplied by budding and excite 

 alcoholic fermentation in sugar as long as they are placed under these 

 iihnnrniftl conditions." 



' ' We see, in fact, the Mucor Racemosus completely change its mode 



FIG. 102. 



FIG. 103. 



Fig. 102. gCarpozyma or Apiculated ferment the most abundant alcoholic ferment ; 

 met with on all kinds of fruit, especially on berries and stone fruits, and most wines 

 in process of fermentation. Also, sometimes in beer. Magi tied six hundred diameters. 

 The longest way they are 00023G of an inch, and one-half that the short diameter. 



Fig. 103. k Mucor racemosus& fungus converted into an alcoholic ferment and 

 taking on a new form. 



of reproduction when it is placed without access of oxygen in a saccha- 

 rine medium. Analogous facts are known to be produced in the case 

 of other organisms. " 



This goes to show the modifying power of the environment over 

 organizations, greater as in this case where the organism is simple, 

 but extending, as we know, to the highest types of vegetable and animal 

 life. 



' ' These various kinds of ferments have been found not only in the 

 must derived from fruits, but also on the surface of their pericarps, to 

 whicli the}' remain fixed in a state of repose until by the concurrence of 

 suitable circumstances they are placed in contact with the saccacharine 

 fluid contained in the cell. From this moment they begin to develop 

 by buds and set up at the same time alcoholic fermentation. " 



(Must is fresh pressed unfermented juice of fruit or fresh juice of malt. ) 

 Some of these ferments propagate by alternate generations. First, pseu- 

 dospores are produced ; these produce the true zoospores, and these in 

 turn develop the cells. In this the}" imitate certain fungi, and also 

 certain animal forms. 



The action of the ferment on any liquid containing sugar results in 

 the decomposition of the saccharine matter, chiefly into two substances; 

 viz. , alcohol and carbonic acid gas (or carbon dioxide). There are also 

 other substances obtained at the same time in limited quantity; viz., 

 glycerine, succinic acid, and acetic acid. 



