See
Germ theory. --
Glycerin
fermentation,
the fermentation which occurs on mixing a
dilute solution of glycerin with a peculiar species of schizomycetes
and some carbonate of lime, and other matter favorable to the growth
of the plant, the glycerin being changed into butyric acid, caproic
acid, butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are mainly
formed. --
Lactic fermentation,
the
transformation of milk sugar or other saccharine body into lactic
acid, as in the souring of milk, through the agency of a special
bacterium (Bacterium lactis of Lister). In this change the
milk sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose.C12H22O11.H2O = 4C3H6O3
Hydrated milk sugar. Lactic acid.
In the lactic fermentation of dextrose or glucose, the lactic acid
which is formed is very prone to undergo butyric fermentation after
the manner indicated in the following equation: 2C3H6O3 (lactic acid)
= C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas).
--
Putrefactive fermentation.
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