By Fruton, J.S.
This publication is a short heritage of the centuries-old fascination with the method of alcoholic fermentation, the debates approximately its nature, and its elucidation through the early 20th century.
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Additional info for Fermentation: Vital or Chemical Process? (History of Science and Medicine Library)
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1970). “The ‘Macbridean doctrine’ of air: An eighteenth-century explanation of some biochemical processes, including photosynthesis,” Ambix 17, pp. 43–57. 90 During the 1750s, René Antoine Ferchaut de Reaumur (1683–1757) passed metal tubes containing meat into the stomachs of birds, and showed that the meat was dissolved.
49. 36 See Partington, J. R. (1961), p. 484. 37 Newman, W. R. (1994). Gehennical Fire. The Lives of George Starkey, an American Alchemist in the Scientific Revolution. : Harvard University Press. 38 Newman, W. R. and L. M. Principe (2002), Alchemy Tried in the Fire. Starkey, Boyle, and the Fate of Helmontian Chemistry, pp. 136–155. University of Chicago Press. 39 Clericuzio, A. (1996). “Alchimie, philosophie corpusculaire et minéralogie dans la Metallographia de John Webster,” Archives Internationales d’Histoire des Sciences 49, pp.
The chemical studies of P. J. Macquer. London: Allen and Unwin. 36 chapter two Like Macquer, Jacques François Demachy (1728–1803), defined fermentation as an intestine movement, but disagreed about the participation of air in the process. He believed that the “pellicule which forms on the surface of fermenting liquids is able to penetrate the thinner portions, and in absorbing their motion becomes able to determine and accelerate the fermentative motion . . ”82 In 1754, the problem of the nature of vinous fermentation, and the accompanying effervescence assumed a different aspect.