Pasteur found that, when cane sugar was fermented by yeast, 49.4% of carbonic acid and 51.1% of alcohol were produced; with expressed yeast juice cane sugar yields 47% of carbonic acid and 47.7% of alcohol.
Pasteur first formulated the idea that bacteria are responsible for the diseases of fermented liquids; the corollary of this was a demand for pure yeast.
It was not recognized that many of the diseases of fermented liquids are occasioned by foreign yeasts; moreover, this process, as was shown later by Hansen, favours the development of foreign yeasts at the expense of the good yeast.
The first-mentioned chemist proposed the following formula to represent the change which takes place when sugar is fermented: - Ca-11206 = 2CO 2 2C2H60.
The beds are formed of horse-droppings which have been slightly fermented and frequently turned, and may be made 2 or 3 ft.
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