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A BABEL OF THEORIES                   33

     dissolution, they issue from them unchanged to float in the
     air, or in water, or to enter into other organised bodies."
       Such was the imaginative teaching with which Bonnet
     combated the doctrine of spontaneous generation. When
     it came to practical experimental proof, one party pro-
     fessed to demonstrate the origin of living organisms from
     putrescible matter in sealed vessels; the other party denied
     any such possibility if air were rigorously excluded; while a
     pastry-cook, named Appert, put this latter belief to a very
     practical use and started to preserve fruits and other
     edibles by this method.
       And here we are led to the third conundrum—What
     causes matter to undergo the change known as fermenta-
     tion?
       It is a puzzle that must have been brought home to
     many a housewife ignorant of scientific problems. Why
     should the milk left in the larder at night have turned sour
     by the morning? Such changes, including the putrefaction
     that takes place after the death of an organism, were so
     much of a mystery that the causes were considered occult
     for a long time. Newton had discoursed of the effect being
     due to an origin ofthe same order as catalysis—a process in
     which a substance, called a catalytic agent, assists in a
     chemical reaction but is itself unchanged. The myriads of
     minute organisms revealed, later on, by the microscope in
     fermenting and putrefying matters, were at first believed
     to be mere results of the general process of putrefaction
     and fermentation.
       A new idea was introduced by Cagniard de Latour, who
     maintained that fermentation is an effect accompanying
     the growth of the ferment. That is to say, he looked upon
     the ferment as something living and organised, by which
     fermentation is rendered a vital act. It was the microscopic
     study of beer-yeast, undertaken about the year  1836,
     which brought him to the opinion that the oval cells he
     observed were really alive during the production of beer,
     decomposing   sugar  into  carbonic  acid and  alcohol.
     Turpin, the botanist, interpreted this as meaning that the
         c
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