000			02187cam a22003013u 4500
001			2938
003			UtSlPG
005			20260610133105.0
006			m
007			cr n
008			260607r2001||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aQR
100	1		_aHuxley, Thomas Henry, _d1825-1895
245	1	0	_aYeast
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2001
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2001-11-01
508			_aProduced by Amy E. Zelmer, and David Widger
520			_a"Yeast" by Thomas Henry Huxley is a scientific publication written in the late 19th century. This work explores the fascinating processes involved in the phenomenon of fermentation, focusing particularly on yeast, a ubiquitous organism that plays a crucial role in the transformation of sugars into alcohol and carbon dioxide. Huxley aims to demystify the science behind fermentation, linking it to broader biological and chemical principles. In this lecture, Huxley begins with a discussion of common observations related to yeast, followed by a detailed investigation of its nature and properties. He explains how the yeast organism, referred to as "Torula," is a type of fungus that actively consumes sugar and produces alcohol and carbon dioxide through vital processes. The author highlights various experiments that establish the relationship between yeast and fermentation, including studies on the gases produced and the organic compounds formed. Huxley concludes with an exploration of the implications of yeast studies for understanding disease transmission, drawing parallels between infectious agents and the spores of yeast, which can propagate fermentation like contagion. Through his analysis, Huxley emphasizes the interconnectedness of life and fundamental biological processes. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aYeast
856	4	0	_uhttps://www.gutenberg.org/ebooks/2938
999			_c45012 _d45012