362 M. Schréder on Fermentation, Putrefaction, &c. 
5: But milk, the yellow of egg, and meat contain germs which 
are not completely destroyed by a short boiling at 100°. But 
boiling at a higher temperature under a pressure of two atmo- 
spheres in the digestor, or long-continued boiling at 100°, is 
sufficient to kill even these germs. 
6. The germs of milk, yellow of egg, and of meat, even when 
they have been submitted to a boiling at 100°, not continued, 
however, too long, are capable of developing themselves as a 
specific putrefaction ferment, and not unfrequently, at least in 
the yelk of egg, in the form of long but inert fibrils. 
7. This specific putrefying ferment is of animal nature. It 
developes and increases at the expense of all albuminous sub- 
stances. It is, however, incapable of increase under conditions 
which are all that are necessary to vegetable formations. 
8. The crystallization of supersaturated solutions is com- 
menced or induced by the action of the surface of solid bodies. 
9. The induction necessary to set up the crystallization of the 
soluble hydrates from a supersaturated solution, is less than that 
necessary for the crystallization of the more difficultly soluble 
hydrates. 
10. The surface of a crystal of the same nature exercises the 
strongest inducing action. Next to that comes the layer of air 
which forms on the surface of solid bodies. These coatings are 
destroyed by heating, continued wetting, or by cleaning, and are 
only formed slowly again in filtered air. 
1]. The crystallization of the more soluble hydrates from 
supersaturated solutions, which is set up even by a feeble induc- 
tion, only experiences a feeble induction on the surface of the 
crystal of the same kind, and hence only progresses very slowly. 
12. Supersaturated solutions closed with cotton keep for a 
long time unchanged, because the cotton filters all the solid 
particles from the air which gains access. Agitation has no 
action on the crystallization ; it only induces it if supersaturated 
solutions are in contact with such places of the surface as are 
fitted to induce the crystallization. 
By oxidizing cymole, €!°H", with dilute nitric acid, Noad 
found that it was converted into toluylic acid, C® H® 0%, and 
oxalic acid; from cumole, €? H'!*, Abel similarly obtained ben- 
zoic acid, G67 H® 8%. Hence it might have been expected that 
toluole, G7 H®, by analogous treatment would yield a new acid, 
€ H? 62, homologous with these. 
This is, however, not the case, as experiments by Fittig * have 
shown. When toluole is oxidized by means of nitric acid, the 
process is different. There is no formation either of oxalic or of 
carbonic acid. <A colourless acid is formed, almost insoluble in 
* Liebig’s Annalen, February 1861. 
