Fermentation Quotes (11 quotes)
And let me adde, that he that throughly understands the nature of Ferments and Fermentations, shall probably be much better able than he that Ignores them, to give a fair account of divers Phænomena of severall diseases (as well Feavers and others) which will perhaps be never throughly understood, without an insight into the doctrine of Fermentation.
But nothing of a nature foreign to the duties of my profession [clergyman] engaged my attention while I was at Leeds so much as the, prosecution of my experiments relating to electricity, and especially the doctrine of air. The last I was led into a consequence of inhabiting a house adjoining to a public brewery, where first amused myself with making experiments on fixed air [carbon dioxide] which found ready made in the process of fermentation. When I removed from that house, I was under the necessity making the fixed air for myself; and one experiment leading to another, as I have distinctly and faithfully noted in my various publications on the subject, I by degrees contrived a convenient apparatus for the purpose, but of the cheapest kind. When I began these experiments I knew very little of chemistry, and had in a manner no idea on the subject before I attended a course of chymical lectures delivered in the Academy at Warrington by Dr. Turner of Liverpool. But I have often thought that upon the whole, this circumstance was no disadvantage to me; as in this situation I was led to devise an apparatus and processes of my own, adapted to my peculiar views. Whereas, if I had been previously accustomed to the usual chemical processes, I should not have so easily thought of any other; and without new modes of operation I should hardly have discovered anything materially new.
Fermentation is the exhalation of a substance through the admixture of a ferment which, by virtue of its spirit, penetrates the mass and transforms it into its own nature.
I have wished to see chemistry applied to domestic objects, to malting, for instance, brewing, making cider, to fermentation and distillation generally, to the making of bread, butter, cheese, soap, to the incubation of eggs, &c.
I will now direct the attention of scientists to a previously unnoticed cause which brings about the metamorphosis and decomposition phenomena which are usually called decay, putrefaction, rotting, fermentation and moldering. This cause is the ability possessed by a body engaged in decomposition or combination, i.e. in chemical action, to give rise in a body in contact with it the same ability to undergo the same change which it experiences itself.
In general, art has preceded science. Men have executed great, and curious, and beautiful works before they had a scientific insight into the principles on which the success of their labours was founded. There were good artificers in brass and iron before the principles of the chemistry of metals were known; there was wine among men before there was a philosophy of vinous fermentation; there were mighty masses raised into the air, cyclopean walls and cromlechs, obelisks and pyramids—probably gigantic Doric pillars and entablatures—before there was a theory of the mechanical powers. … Art was the mother of Science.
It seems to me farther, that these Particles have not only a Vis inertiae, accompanied with such passive Laws of Motion as naturally result from that Force, but also that they are moved by certain active Principles, such as that of Gravity, and that which causes Fermentation, and the Cohesion of Bodies. These Principles I consider, not as occult Qualities, supposed to result from the specifick Forms of Things, but as general Laws of Nature, by which the Things themselves are form'd; their Truth appearing to us by Phaenomena, though their Causes be not yet discover'd. For these are manifest Qualities, and their Causes only are occult.
My present and most fixed opinion regarding the nature of alcoholic fermentation is this: The chemical act of fermentation is essentially a phenomenon correlative with a vital act, beginning and ending with the latter. I believe that there is never any alcoholic fermentation without their being simultaneously the organization, development, multiplication of the globules, or the pursued, continued life of globules which are already formed.
Seeing therefore the variety of Motion which we find in the World is always decreasing, there is a necessity of conserving and recruiting it by active Principles, such as are the cause of Gravity, by which Planets and Comets keep their Motions in their Orbs, and Bodies acquire great Motion in falling; and the cause of Fermentation, by which the Heart and Blood of Animals are kept in perpetual Motion and Heat; the inward Parts of the Earth are constantly warm'd, and in some places grow very hot; Bodies burn and shine, Mountains take fire, the Caverns of the Earth are blown up, and the Sun continues violently hot and lucid, and warms all things by his Light. For we meet with very little Motion in the World, besides what is owing to these active Principles.
The Commissioner of Patents may be likened to a wine merchant. He has in his office the wine of human progress of every kind and quality—wine, one may say, produced from the fermentation of the facts of the world through the yeast of human effort. Sometimes the yeast is “wild” and sometimes the “must” is poor, and while it all lies there shining with its due measure of the sparkle of divine effort, it is but occasionally that one finds a wine whose bouquet is the result of a pure culture on the true fruit of knowledge. But it is this true, pure wine of discovery that is alone of lasting significance.
The initiation of the fermentation process does not require so complicated an apparatus as is represented by the living cell. The agent responsible for the fermenting action of the press juice is rather to be regarded as a dissolved substance, doubtless a protein; this will be denoted zymase.