115365-01
Mémoire sur la fermentation alcoolique. SS. 323-426. In: Annales de chimie et de physique. Troisičme série. Tome 58.
Paris, Masson, 1860. - (21,5 x 13,5 cm). 512 S. Moderner Halbleinwandband im Stil der Zeit.
Erste Ausgabe von Pasteurs Nachweis, dass die Fermentation durch einen lebenden Organismus verursacht wird. - "In December 1857 Pasteur published the first in a series of abstracts, notes, and letters on alcoholic fermentation that culminated in a long and classic memoir of 1860 (das angebotene Werk). Divided into two major sections, dealing respectively with the fate of sugar and of yeast in alcoholic fermentation, it inflicted on the chemical theory what Duclaux called 'a series of blows straight from the shoulder, delivered with agility and assurance.' Pasteur established that alcoholic fermentation invariably produces not only carbonic acid and ethyl alcohol - as was well known - but also appreciable quantities of glycerin and succine acid as well as trace amounts of cellulose, 'fatty matters,' and 'indeterminate products.' On the basis of these results, Pasteur emphasized the complexity of alcoholic fermentation and attacked the tendency of chemists since Lavoisier to depict it as the simple conversion of sugar into carbonic acid and alcohol. If the alleged simplicity of the process had formerly been seen as evidence of its chemical nature, he argued, then its actual complexity ought now to be seen as evidence of its dependence on the activity of a living organism. In truth, the complexity of alcoholic fermentation was such as to prevent the writing of a complete equation for it, a fact which was only to be expected, since chemistry was 'too little advanced to hope to put into a rigorous equation a chemical act correlative with a vital phenomenon'" (DSB). - Stellenweise etwas stockfleckig. Schmutztitel und ein Textblatt (nicht von Pasteurs Artikel) mit Eckabschnitt (mit Textverlust), sonst gut erhalten. - DSB 10, 350; Brock, Milestones in Microbiology S. 31
Mémoire sur la fermentation alcoolique. SS. 323-426. In: Annales de chimie et de physique. Troisičme série. Tome 58.
Paris, Masson, 1860. - (21,5 x 13,5 cm). 512 S. Moderner Halbleinwandband im Stil der Zeit.
Erste Ausgabe von Pasteurs Nachweis, dass die Fermentation durch einen lebenden Organismus verursacht wird. - "In December 1857 Pasteur published the first in a series of abstracts, notes, and letters on alcoholic fermentation that culminated in a long and classic memoir of 1860 (das angebotene Werk). Divided into two major sections, dealing respectively with the fate of sugar and of yeast in alcoholic fermentation, it inflicted on the chemical theory what Duclaux called 'a series of blows straight from the shoulder, delivered with agility and assurance.' Pasteur established that alcoholic fermentation invariably produces not only carbonic acid and ethyl alcohol - as was well known - but also appreciable quantities of glycerin and succine acid as well as trace amounts of cellulose, 'fatty matters,' and 'indeterminate products.' On the basis of these results, Pasteur emphasized the complexity of alcoholic fermentation and attacked the tendency of chemists since Lavoisier to depict it as the simple conversion of sugar into carbonic acid and alcohol. If the alleged simplicity of the process had formerly been seen as evidence of its chemical nature, he argued, then its actual complexity ought now to be seen as evidence of its dependence on the activity of a living organism. In truth, the complexity of alcoholic fermentation was such as to prevent the writing of a complete equation for it, a fact which was only to be expected, since chemistry was 'too little advanced to hope to put into a rigorous equation a chemical act correlative with a vital phenomenon'" (DSB). - Stellenweise etwas stockfleckig. Schmutztitel und ein Textblatt (nicht von Pasteurs Artikel) mit Eckabschnitt (mit Textverlust), sonst gut erhalten. - DSB 10, 350; Brock, Milestones in Microbiology S. 31
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