FERMENTATION lOI 



the solution of a portion of the cell-walls of a layer of cells 

 (the abscission-layer) at the place where the leaf joins the 

 branch. This greatly weakens the attachment, and the 

 leaf falls, often merely from its own weight. The solu- 

 tion of this tissue is caused by an enzyme secreted by 

 the cells adjacent to the abscission layer. Many of the 

 peculiar effects produced by molds and by bacteria are 

 caused by enzymes secreted by these organisms. The 

 ripening of cheese, the formation of alcohol in beer and 

 wine, the changing of sweet to sour or "hard" cider, the 

 turning brown of cut fruit, such as apples, when exposed 

 to the air, and all processes of decay are caused by fer- 

 mentations produced by enzymes secreted by bacteria, 

 molds, yeast, or other living cells. 



103. The Significance of Alcoholic Fermentation. — 

 From what has just preceded, it is seen that the various 

 processes of fermentation are useful or otherwise im- 

 portant to mankind, but we must seek for the real sig- 

 nificance of alcoholic fermentation in its use to the 

 organism that secretes the ferment. In this connection 

 we must recall the fact that all the Hfe-processes of plants 

 and animals require energy. The continued release of 

 this energy within the cells usually makes necessary a 

 supply of free oxygen from the air; but some organisms 

 can secure the necessary oxygen by decomposing com- 

 pounds that contain it — such as carbohydrates, proteins, 

 and fats. Thus we must regard alcoholic fermentation 

 (in part, at least) as a process by which yeast and other 

 organisms or cells secure the necessary energy for their 

 activities when deprived of the free oxygen of the air. 

 Alcohol and other complex compounds result because 

 the processes of oxidation are not completed, owing to 



