Page 153 - Ethel D. Hume - Bešam ili Paster: Izgubljeno poglavlje u istoriji biologije
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BfiCHAMP OR PASTEUR?
         i 5 o
           The only timidity apparent is the wariness with which
         Pasteur put forward a conviction that "every being, every
         organ, every cell must possess the character of a ferment."
         Such teaching was entirely opposed to the theories he had
         formulated since 1861 and really seems to have been
         nothing  less  than  a  cautious  attempt  to  plagiarise
         Bechamp's microzymian doctrine.    As we have seen,
         Bechamp, though maintaining that the grape, like other
         living things, contains within  itself minute organisms,
         microzymas,  capable  of producing  fermentation,  yet
         ascribed that particular fermentation known as vinous to a
         more powerful force than these, namely, organisms found
         on the surface of the grape, possibly originally air-borne.
         Therefore,  if  Pasteur  were  accused  of  plagiarising
         Bechamp's microzymian ideas, he had only to deny the
         accusation by pointing out that the provocative cause of
         vinous fermentation came from outside the grape; though,
         here again, he was only following Bechamp. The Reports
         of the Academy of Science show us how well the clever
         diplomatist made use of these safeguards.
           M. Fremy was quick to return to the contest. In a Note
                                                  —
         upon the Generation of Ferments,  1  he said:  "I find in
         this Communication of M. Pasteur a fact that seems to me
         a striking confirmation of the theory that I maintain and
         which  entirely overturns that of my learned  confrere.
         M. Pasteur, wishing to show that certain organisms, such
         as the alcoholic ferment, can develop and live without
         oxygen, asserts that the grape, placed in pure carbonic
         acid, can,  after a certain time, ferment and produce
         alcohol and carbonic acid. How can this observation agree
         with the theory ofM. Pasteur according to which ferments
         are produced only by germs existing in the air?  Is it not
         clear that if a fruit ferments in carbonic acid, conse-
         quently under conditions in which it can receive nothing
         from the air, it must be that the ferments are produced
         directly under the influence of the organisation within the
         interior of the cells themselves and that their generation is
          1
           Comptes Rendus 75, p. 790.
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