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has at its disposal for its needs the oxygen dissolved
in the liquid, and a little free oxygen in the air of the
flask. This time life is more active, fermentation
more rapid, reproduction of the yeast more abundant, and
for 100 grams of sugar transformed we have about
1.5 grams of yeast produced.


FIG. 17. --Left side: disjointed of old yeast. Right side: Their re-
juvenation in a sugared must.

Let us go a step further in the process of aëration.
Let us spread out our sugar solution over a broad
surface or shake it in contact with air, so that each
yeast cell finds itself constantly in contact with the
free oxygen of which it has need. This time, the sugar
disappears rapidly; it no longer gives alcohol, or at

-203-

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Publication Information: Book Title: Pasteur: The History of a Mind. Contributors: Ėmile Duclaux - author, Erwin F. Smith - transltr, Florence Hedges - transltr. Publisher: W.B. Saunders Company. Place of Publication: Philadelphia. Publication Year: 1920. Page Number: 203.
    
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