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Yeast

Thomas Henry Huxley

Book Overview: 

A lecture with insight into the state of scientific thought at the end of the 19th century. based on the common substance of yeast.

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Book Excerpt: 
. . .erence to the heaving up, or to the raising of the substance which is fermented. Now those are words which we get from what I may call the Latin side of our parentage; but if we turn to the Saxon side, there are a number of names connected with this process of fermentation. For example, the Germans call fermentation—and the old Germans did so—"gahren;" and they call anything which is used as a ferment by such names, such as "gheist" and "geest," and finally in low German, "yest"; and that word you know is the word our Saxon forefathers used, and is almost the same as the word which is commonly employed in this country to denote the common ferment of which I have been speaking. So they have another name, the word "hefe," which is derived from their verb "heben," which signifies to raise up; and they have yet a third name, which is also one common in this country (I do not know whether it is common in Lancashire, but it is certainly very common in the Midland co. . . Read More