In 1857 Pasteur decisively proved that fermentation was a physiological process, for he showed that the yeast which produced fermentation was no dead mass, as assumed by Liebig, but consisted of living organisms capable of growth and multiplication.
Liebig and Pasteur were in agreement on the point that fermentation is intimately connected with the presence of yeast in the fermenting liquid, but their explanations concerning the mechanism of fermentation were quite opposed.
Von Liebig (1823), who heated a mixture of alcohol, nitric acid and mercuric nitrate; the salt is largely manufactured by processes closely resembling the last.
The researches of Liebig (1823), Liebig and Gay-Lussac (1824), and of Liebig again in 1838 showed the acid to be isomeric with cyanic acid, and probably (Hcno) 2, since it gave mixed and acid salts.
The cattle are destined chiefly for the saladero establishments for the preparation of tasajo, or jerked beef, for the Brazilian and Cuban markets, and for the Liebig factory, where large quantities of extract of meat are prepared for the European trade.