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    Yeast
    Yeast
    Yeast
    Ebook43 pages33 minutes

    Yeast

    By Thomas Henry Huxley

    ()

    Read preview
    LanguageEnglish
    PublisherArchive Classics
    Release dateNov 27, 2013
    Yeast

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      Book preview

      Yeast - Thomas Henry Huxley

      The Project Gutenberg EBook of Yeast, by Thomas H. Huxley

      This eBook is for the use of anyone anywhere at no cost and with

      almost no restrictions whatsoever.  You may copy it, give it away or

      re-use it under the terms of the Project Gutenberg License included

      with this eBook or online at www.gutenberg.org

      Title: Yeast

      Author: Thomas H. Huxley

      Release Date: January 6, 2009 [EBook #2938]

      Last Updated: January 22, 2013

      Language: English

      *** START OF THIS PROJECT GUTENBERG EBOOK YEAST ***

      Produced by Amy E. Zelmer, and David Widger

      YEAST

      By Thomas H. Huxley

      I HAVE selected to-night the particular subject of Yeast for two reasons—or, rather, I should say for three. In the first place, because it is one of the simplest and the most familiar objects with which we are acquainted. In the second place, because the facts and phenomena which I have to describe are so simple that it is possible to put them before you without the help of any of those pictures or diagrams which are needed when matters are more complicated, and which, if I had to refer to them here, would involve the necessity of my turning away from you now and then, and thereby increasing very largely my difficulty (already sufficiently great) in making myself heard. And thirdly, I have chosen this subject because I know of no familiar substance forming part of our every-day knowledge and experience, the examination of which, with a little care, tends to open up such very considerable issues as does this substance—yeast.

      In the first place, I should like to call your attention to a fact with which the whole of you are, to begin with, perfectly acquainted, I mean the fact that any liquid containing sugar, any liquid which is formed by pressing out the succulent parts of the fruits of plants, or a mixture of honey and water, if left to itself for a short time, begins to undergo a peculiar change. No matter how clear it might be at starting, yet after a few hours, or at most a few days, if the temperature is high, this liquid begins to be turbid, and by-and-by bubbles make their appearance in it, and a sort of dirty-looking yellowish foam or scum collects at the surface; while at the same time, by degrees, a similar kind of matter, which we call the lees, sinks to the bottom.

      The quantity of this dirty-looking stuff, that we call the scum and the lees, goes on increasing until it reaches a certain amount, and then it stops; and by the time it stops, you find the liquid in which this matter has been formed has become altered in its quality. To begin with it was a mere sweetish substance, having the flavour of whatever might be the plant from which it was expressed, or having merely

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