‎COLLECTIF‎
‎Fermentation‎

‎Sur la Fermentation et la Source de la Force Musculaire. Lu aux séances de l'Academie royale des Sciences de Munich, les 9 mai 1858 et 5 novembre 1869. (+) La Fermentation acétique. (+ Pasteur:) Note sur un Mémoire de M. Liebig, relatif aux Fermentati...‎

‎Paris, Victor Masson et Fils, 1871. (+) Paris, G. Masson, 1872. 8vo. 2 contemp. hcalf, raised bands, gilt spine. Light wear along edges. Small stamps on verso of titlepage. In: ""Annales de Chimie et de Physique"", 4e Series - Tome 23 a. 25. 480 pp. a. 1 folded engravedplate. + 576 pp. a. 1 folded engraved plate. (The entire volumes offered). Liebig's papers: pp. 1-49 a. pp. 194-212 (both in vol. 23). Pasteur's paper: pp. 145-151.‎

‎First appearance in French of Liebig's two papers on fermentation and first appearance of Pasteur's paper. Liebig's papers started a bitter controversy (after Liebig's death continued by Claude Bernard) as he claimed, that all ferments are chemical reactions and not vital processes. Pasteur, on the other hand, claimed that life is needed for fermentation.""From 1865 to 1870, while Pasteur was preoccupied with the silk-worm problem, his theory of fermentation enjoyed increasing favor, especially abroad. What criticism did appear during the period failed to distract him from his centraltask. In 1871, hovever, the ""Annales de chimie et de physique"" published a French translation of a wide-ranging critique by Liebig (the papers offered), who had broken a long silence on the issues of the two lectures (1868, 1869). In a reply (the paper offered) of almost arrogant brevity, Pateur discussed only two aspects of Liebig's critique, both of which involved direct challenges to experimental claims made a decade beforee by Pasteur: (1) that pure yeast and a simple alcoholic fermentation could be produced in a medium free of organic nitrogen and (2) that acetic fermentation required the intervention of ""Mycoderma aceti"". OPasteur responded by challenging Liebig to submit the dispute to a commission of the Academie des Sciences. before this commission, Pasteur boldly predicted, he would prepare, in a medium free of organic nitrogen, as much beer yeast as Liebig might reasonably demand and would demonstrate the existance of ""Mycoderma aceti"" on the surface of the beechwood shavings used in the German methpd of acetification....Liebig died in 1873 without accepting Pasteur's challenge.""(DSB X, ppp. 376 ff.). - Partington IV, pp. 307 ff.The volumes contains other notable papers: BERTHELOT ""Mémoire sur la force de poudre et des matieres explosives"", pp. 223-273., JANSSEN: ""Études sur les raies telluriques du spectre solaire"", pp. 274-298, KEKULÉ, BOUSSINGAULT, STAS, WURTZ et al.‎

‎Examen critique d'un écrit posthume de Claude BERNARD sur la fermentation -- EDITION ORIGINALE -- TRES BEL EXEMPLAIRE NON COUPE DANS SA BROCHURE IMPRIMEE D'ORIGINE ‎

‎P., Gauthier-Villars, 1879, un volume in 8 broché, couverture imprimée, 24pp., 156pp., 2 planches‎

‎---- EDITON ORIGINALE ---- TRES BEL EXEMPLAIRE NON COUPE DANS SA BROCHURE IMPRIMEE D'ORIGINE ---- "Bernard's last works concentrated on the nature of alcoholic fermentation. In them he distinguished two types of fermentation, one produced by intervention of a "figurative" ferment, the other produced by soluble ferments. Nevertheless, he hoped to reduce the activities of the former (Pasteur's ferments) to the soluble chemical principles of the latter (Berthelot's ferments). After Bernard's death, a series of his notes on alcoholic fermentation were made public by Berthelot ("La fermentation alcoolique. Dernières expériences de Claude Bernard", 1878). Pasteur, surprised and embittered, published a rather angry reply. There was truth and error on both sides. Today we know that Berthelot and Bernard were wrong in accepting spontaneous generation of yeast in a fermentable medium and that they were right, in contrast with Pasteur, in claiming the existence of a soluble ferment, not living but nevertheless capable of causing alcholic fermentation". (DSB II, p. 31) ---- Heirs of Hippocrates N° 1900 - Norman N° 1660 - Honeyman N° 2428**470/E2‎

‎Mémoire sur la Fermentation appelée Lactique. (Extrait par l'auteur).‎

‎Paris, Mallet-Bachelier, 1857. 4to. No wrappers. In: ""Comptes Rendus Hebdomadaires des Séances de L'Academie des Sciences"", Tome 45, No 22. Pp. (909-) 940. (Entire issue offered with titlepage and halftitle to volume 45). Pasteur's paper: pp. 913-916. A stamp to titlepage and verso of.‎

‎First printing of this landmark paper (published in full the year after in ""Mémoires de la Societe des Sciences, de l'Agriculture et des arts de Lille"" and in ""Annales de Chimie et de Physique"" (1858)), marking Pasteur's commencement of the study of fermentation. The offered paper was read in extract on the Séance du Lundi 30 Novembre). Here Pasteur found that lactic acid fermentation is due to small corpuscles of yeast cells, and thus carried out by living bacteria. He hereby ended the long controversy with Liebig, who insisted that fermentation was a purrely chemical phenomenon that did not involve living organisms. THE MEMOIR IS CONSIDERED THE FOUNDING PAPER OF MICROBIOLOGY.""Pateur's researches on fermentationm led him to the discovery of the bacteria and yeasts and hence to the germ theory of disease: FROM THIS ALL MODERN BACTERIOLOGY AND IMMUNIOLOGY DEVELOPED.""(Garrison & Morton, note to 2472).""There (at the University of Lille) he became interested in the problem of France's importent wine industry. Wine and beer often went sour as they aged and millions of francs were lost as a result. Wasn't there some chemical to prevent this ? In 1856 a Lille industrialist turned to the famous young chemist and put the problem to him. Pasteur agreed to tackle the matter and turned to the microscope. He found almost at once that when the wine and beer aged properly, the liquid contains little speherical globules of yeast cells. When wine and beer turn sour, the yeast cells are elongated. Clearly there are two types of yeast, one of which produces alcohol (good) and the other lactic acid (bad). Pasteur was the first to show definitely that fermentation involves living organisms and that it is necessary to supply the correct organism to provide the correct type of fermentation.""(Isaac Asimov).Dibner No. 198. (= the offered paper in Comptes Rendus). - Garrison & Morton 2472.‎

‎Mémoire sur la Fermentation appelée Lactique. (Extrait par l'auteur).‎

‎Paris, Mallet-Bachelier, 1857. 4to. No wrappers. In: ""Comptes Rendus Hebdomadaires des Séances de L'Academie des Sciences"", Tome 45, No 22. Pp. (909-) 940. (Entire issue offered with titlepage and halftitle to volume 45). Pasteur's paper: pp. 913-916.‎

‎First printing of this landmark paper (published in full the year after in ""Mémoires de la Societe des Sciences, de l'Agriculture et des arts de Lille"" and in ""Annales de Chimie et de Physique"" (1858)), marking Pasteur's commencement of the study of fermentation. The offered paper was read in extract on the Séance du Lundi 30 Novembre). Here Pasteur found that lactic acid fermentation is due to small corpuscles of yeast cells, and thus carried out by living bacteria. He hereby ended the long controversy with Liebig, who insisted that fermentation was a purrely chemical phenomenon that did not involve living organisms. THE MEMOIR IS CONSIDERED THE FOUNDING PAPER OF MICROBIOLOGY.""Pateur's researches on fermentationm led him to the discovery of the bacteria and yeasts and hence to the germ theory of disease: FROM THIS ALL MODERN BACTERIOLOGY AND IMMUNIOLOGY DEVELOPED.""(Garrison & Morton, note to 2472).""There (at the University of Lille) he became interested in the problem of France's importent wine industry. Wine and beer often went sour as they aged and millions of francs were lost as a result. Wasn't there some chemical to prevent this ? In 1856 a Lille industrialist turned to the famous young chemist and put the problem to him. Pasteur agreed to tackle the matter and turned to the microscope. He found almost at once that when the wine and beer aged properly, the liquid contains little speherical globules of yeast cells. When wine and beer turn sour, the yeast cells are elongated. Clearly there are two types of yeast, one of which produces alcohol (good) and the other lactic acid (bad). Pasteur was the first to show definitely that fermentation involves living organisms and that it is necessary to supply the correct organism to provide the correct type of fermentation.""(Isaac Asimov).Dibner No. 198. (= the offered paper in Comptes Rendus). - Garrison & Morton 2472.‎

‎Lubavin N.N. Fermentation. Yeast and alcohol fermentation. Alcohol. In Russian (‎

‎Lubavin N.N. Fermentation. Yeast and alcohol fermentation. Alcohol. In Russian (. Technical Chemistry. Volume 7. Organic Substances. Part 3 Issue 4 of M GTI 1924. 327s. SKUalb65d23a052b08e973.‎