Pasteur on Fermentation
Pasteur also introduced the terms aerobic and anaerobic. His views on fermentation are made clear from his microbiologic studies on the production of beer (from Etudes sur la Biere, 1876): "In the experiments which we have described, fermentation by yeast is seen to be the direct consequence of the processes of nutrition, assimilation and life, when these are carried on without the agency of free oxygen. The heat required in the accomplishment of that work must necessarily have been borrowed from the decomposition of the fermentation matter …. Fermentation by yeast appears, therefore, to be essentially connected with the property possessed by this minute cellular plant of performing its respiratory functions, somehow or other, with the oxygen existing combined in sugar." https://www.ncbi.nlm.nih.gov/books/NBK7919
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