Studies on Fermentation: The diseases of beer, their causes, and the means of preventing themPasteur, Louis
Science
Studies on Fermentation: The diseases of beer, their causes, and the means of preventing them
Pasteur, Louis
Beer; Fermentation
§ II.—Experiments on Blood and Urine taken in their Normal State, and
Exposed to Contact with Air that has been Deprived of the Particles of
Dust which it Generally holds in Suspension.
Recourse to the application of heat, in the first place, is an excellent
means, as we have just seen, of procuring organic liquids free from all
disturbing germs; but there is a still more remarkable and instructive,
we may even say more unlooked for, method of securing this result, which
may be described as in some measure borrowed from the nature of things.
It consists in seeking purity in the natural liquids of animals and
plants. It is difficult to understand how the liquids circulating in the
organs of animal bodies, such as blood, urine, milk, amniotic fluid, and
so on, can possibly secrete the germs of microscopic organisms. There
would be excellent opportunities for these germs to propagate themselves
if they actually did exist in the liquids appertaining to the animal
economy. Life in all probability would become impossible in the presence
of such guests. A proof of this is to be found in the multitude of
diseases which many of the greatest minds of modern times attribute to
parasitic developments of this nature. Medical men of high authority
agree in thinking that the questions of contagion and infection will
find solutions from the obscurity in which they are now involved in a
careful study of ferments, and that hygienists and physicians should
labour to secure by every possible means the destruction of the germs of
ferments, and should strive to check _their_ development, and prevent
the evils which _they_ cause when developed. Great progress has already
been made in this direction, and we deem it a signal honour that our
researches on the subject have been considered, even by those by whom
this progress has been accomplished, as the source from which they
derived their first inspirations. We shall, doubtless, be excused by our
readers if we recall this fact in relating certain historical details
which are especially necessary in order that they may comprehend the
principles that we are endeavouring to explain in these “studies.”
Public-domain text, read in full here on John Shaqi.
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