412 Correspondence of J. Nickles. 
isomeric compounds. The report of the committee has particular refer- 
ence to the physiological side of the question; it was edite aude 
Bernard, an emimently distinguished physiologist. The following extract 
is from the report : 
=] 
77) . 
oa 
oO 
Q. 
a 
| 
ta 
a 
® 
mn 
o 
3 
e 
hg 
= 
@ 
a") 
a 
& 
i=) 
a 
=a 
oO 
S 
=. 
le) 
3 
bh 
cf 
a 
4 
oy 
5 
= 
Sie Ce 
During the lactic fermentation this yeast buds and multiplies, behav 
ammonia, which is: formed by the union of the right- and left-h: ore 
tes of ammonia, and which has no effect on polarized light, gre : 
and that new chemical products were formed at the expense of agree S 
mate of ammonia. But it is remarkable that only the elements of ro. 
right-handed tartrate separate or ferment, to give rise to the uels ale 
fermentation, while under the same conditions the left-handed tartrate Re 
remains unaltered in solution in the liquid, which then acts vely* 
getically upon polarized light. In this fermentation there is srs 
yeast peculiar to the right-handed tartaric acid, which developes °° 
presenting the characteristics of a mycodermie vegetable. = of. the 
is example proves, in the plainest manner, the influence © 
molecular dissimilarity of organic bodies, in the phenomena of fe giffer- i 
tion. It is, indeed, impossible otherwise to interpret the markee °° 
