160 THE DESTRUCTIVE INFLUENCE OF 
fore with what we know concerning the unity of 
living matter generally. (4) The assumptions en- 
tertained by some modern Panspermatists in sup- 
port of their notion that living matter unaccus- 
tomed to the influence of heat is able to resist 
the destructive action of boiling water, are of the 
most frivolous nature-—alike unsupported by ex- 
periment and contradicted by all ordinary expe- 
rience. . 
(1.) Liebig proved that sugar-yeast (Torula cere- 
visi@) entirely lost its power of growth and germi- 
nation at 140° F.* It was ascertained by Tarnowski, 
after numerous experiments conducted, as Sachs 
says,t “with all possible precautions,” that spores 
of Penicillium and other common fungi, also. most 
closely related by nature to Bacteria, “entirely lost 
their power of germinating when heated in their 
own nourishing fluids” to a temperature of 131° F. 
Again, it has been ascertained by Dr. Timothy 
* M. Pasteur’s very important mode of effecting the preservation of 
wines is based upon a similar fact. He says (Compt. Rend. t. Ixxv. 
1872, p. 304) :—‘‘ Toutes les maladies habituelles des vins sont dues 
4 des champignons microscopiques.” Raising the wines in bottle to a 
temperature of about 60° C. (140° F.) suffices, he adds, to kill these 
fungi and their germs. In short an experience of six or seven years has 
shown that ‘‘aprés une exposition rapide 4 une température comprise 
entre 55 et 65 dégrés” the wines no longer become sick, but even im- 
prove in quality. 
+ “Lehrbuch der Botanik,” 3rd ed., p. 626. 
