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Jmattioli
11-19-2004, 08:26 PM
Did you know that prior to 1835 it was thought that mead fermentation was caused by sugar molecules being chemically split. It was then that a Frenchman and German through the use of improved microscopes concluded that single-celled creatures that were budding before their eyes were responsible for the fermentation process. They concluded that yeast growth rather than a chemical process of sugar was responsible for the fermentation that produces alcohol.

They didn't understand the details but they were on the right track.

Joe

Oskaar
11-19-2004, 09:19 PM
Antony van Leeuwenhoek would be proud!

Oskaar

Dan McFeeley
11-21-2004, 01:56 AM
Are you thinking of Eduard Buchner? Here's a few
URL's on him:

http://nobelprize.org/chemistry/laureates/1929/press.html

http://202.114.65.51/fzjx/wsw/newindex/wswfzjs/pdf/1897p65.pdf

and this one . . .

http://72.1911encyclopedia.org/F/FE/FERMENTATION.htm

Jmattioli
11-21-2004, 03:25 AM
They were looking at yeast in beer but what the heck... it was applicable to mead also.

Charles Cagnaird de la Tour (France) and Schwann (Germany)
discovery was independent of each other but both using improved microscopes.

Joe

Talon
11-21-2004, 07:49 PM
Man! Wish I had this info when I gave my humanities speach! It would have greatly helped... *grins* Although I did get a 100 on it anyway... lol