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
We may cause the water in the flask to boil at a temperature of more
than 100° C. (212° F.) by fitting to the free end of the platinum tube a
glass tube bent at right angles, which we plunge to any depth in a deep
vessel filled with mercury (Fig. 7). Whilst the water is boiling under
pressure, we must separate the tube which is plunged in the mercury; the
water in the flask will continue to boil at the ordinary pressure. We
must then leave the flask to cool. It will gradually become filled with
air that has been heated to a high temperature, more than sufficient to
burn up all the organic particles of dust which that air could have
contained. When the flask is cold we must close the tap and detach it,
and proceed to prepare other similar flasks. It will be advisable to
close the tap when the temperature of the flask is still a few degrees
above that of the surrounding atmosphere: this precaution will cause the
air in the cooled flask to have a lower pressure than that of the
external atmosphere.
During the interval which must elapse between the preparation and the
use of a flask, it is a good thing to keep the free branch of the tap
inclined towards the ground, to secure the inside of its tube from the
deposit of external particles of dust. Whether this precaution be
adopted or not, we must take care to heat this branch in the flame of a
spirit lamp just before we bring our flask into requisition.
If we have to study blood, we must take it from a living animal—a dog,
for example. We must expose a vein or an artery of the animal, and make
an incision into which the end of the free tap-branch, which has
previously been heated and allowed to cool, must be introduced and fixed
by a ligature in the vein or artery. On opening the tap, the blood will
rush into the flask; it must then be closed, and the flask placed in an
oven at a certain temperature. We have successfully accomplished these
manipulations, thanks to the kind help of our illustrious colleague and
friend, M. Claude Bernard.
The operation is nearly the same in the case of urine. The end of the
free branch of the tap is introduced into the passage of the urethra;
the tap is turned at the moment when the urine is emitted, which is then
allowed to pass into the flask, until it is a third or half filled.
The following were the results of our experiments:—Blood underwent no
putrefactive change even at the highest temperatures of the atmosphere,
but retained the odour of fresh blood, or acquired the smell of lye.
Contrary to what we might have expected, the direct oxidation of the
constituents of blood by slow combustion was rather sluggish. After
subjecting our flasks to a temperature of 25° C. or 30° C. (77° F. to
80° F.) in an oven for several weeks, we observed an absorption of not
more than 2 or 3 per cent. of oxygen, which was replaced by a volume of
carbonic acid gas of about an equal bulk.[29]
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