14 T!N-:nUN> n|' 1T.K M 1 , \T.\TK >N 



de'erini! . in our opinion. leaned by the fact that he H 



is generation, ^inc- nt that timo (in 1837) there existed 

 no il ud unassailable proofs to co t his theory. 



solely to alcoholic fermentation, but 

 DM with M number of other similar phenomena. i< 



Kven though he must share with 



t of hiving discovered tin* organis-'d structure of yeast, that of 

 determinin- tip- vegetable nature of the " mother of vinegar'' and recognising 



him alone. With these discoveries are associated 



if minor importance, such, for example, as the physiological 

 f the method (propounded ly Scheele) of preparing gallic acid hy allowing 



jallic acid (''..'/. gall-nut extract) to hecome infested with 



mould phenomena he brings under our notice constitute so 



the theory that fermentation cannot be regarded as a purely 

 al ]>rocess. " It is well known that chemistry explains vinous fermenta- 

 tion by the reaction of the so-called gluten on the amylum (starch) and sugar. 

 1 must firmly maintain that the explanation does not give me a clear idea of 

 1 I am inclined to doubt whether others are more fortunate in 

 i - < . h is, however, certain that the entire process of alcoholic fermen- 

 on the formation of yeast, and the acid fermentation on the 

 formation of the vinegar plant. . . . Along with the increased growth of these 

 the reproductive impulse also increases, and, 1 concurrently, their 

 M on the liquid present. ... In so far as fermentation is synonymous 

 \\ith a reciprocal reaction of organic and inorganic bodies on the constituents of 

 a given liquid which may be regarded as forming the nutrient medium of the 

 ifl product, so is it necessarily synonymous with every organic vital func- 

 wherefore organic life = fermentation. On the other hand, such pro- 

 cesses as lead to the production of vinegar from alcohol by the use of platinum 

 or other similar methods, cannot be compared with fermentation, being 

 purely chemical, whilst fermentation is an organo-chemical process, as is also the 

 rocess of any organic bodv." 



of the three members of the committee appointed by the Academic des 



f Paris to report on the memoir presented by Cagniard namely, 



Triipiv (I.) took the opportunity thus all'orded of experimentally dilating 



upon hi- compatriot's work, and of amalgamating these new "discoveries" 



with the revelatioi 3 hwann and Kiitzing. In this way a volume, 



'.ing more pa<:es than Latour's communication had columns, came into 



without, however, adding to our knowledge in the slightest degree. 



Turpin seems, however, to have thoroughly known his public, since he is even 



now regar< the founders of the vitalistic theory of fermentation, 



text books, but also by actual investigators, from whom 

 reasonably expect a more thorough study of the original works 



of their predecess* 



">. -Liebig-'s Decomposition Theory. 



'lent to the publication of the works of Cagniard. Ksit'/.injr, 



i before his colleagues a new theory, according to 

 was a purely chemical reaction. 



I" judging this chemist unreasonably, one mu<t bear in mind 



y was promn inic chemist iv 



. hler had succeeded 



- urea, to the astonishment of his contemporaries, who 

 had hitherto considered as impossible the artificial j. induction of organic 



