Chemistry of vegetable physiology and agriculture

1895 Journal of the Chemical Society Abstracts  
4 pure cultivation of beer yeast showed the same fermentative energy in presence of oxygen as in absence of oxygen. A sugar solution was dropped at the rate of six or seven drops per minute on to yeast spread on a porous plate, the excess of solution passing through the plate into a vessel containing salicylic acid. But this was due to the continual removal of the alcohol, which, when present, hinders fermentation, and not to increased aeration. Similrlr experiments, conducted in oxygen and in
more » ... d in oxygen and in nitrogen respectively, gave the same energy of ferment at ion. The fermeDtative energy of yeast cells is, therefore, not influenced by oxygen, and no amount of aGratioii will enable the cells to respire like aGrobic organisms ; in this respect, there is an essential differencc between yeast and the higher plantrJ. 287 poor soils, and highest in rich soils, in which the high proportion of organic matter and the activity of nitrification will soon make up the loss.
doi:10.1039/ca8956805282 fatcat:bammhvbmxne63bsobbler2gzcq