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Are these invisible germs which cause fermentation always present in the atmosphere?
The phenomenon is, in fact, very like that of the fermentation of palm wine and pulque, where the juices are obtained from artificial cuts.
Lavoisier was the first investigator to study fermentation from a quantitative standpoint.
In other words "fermentation is life without air, or life without oxygen."
Sugars are also liable to fermentation.'
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