Yeast | Page 9

this plant, the torula, produces this singular operation of the splitting up of the sugar? Fabroni, to whom I referred some time ago, imagined that the effervescence of fermentation was produced in just the same way as the effervescence of a sedlitz powder, that the yeast was a kind of acid, and that the sugar was a combination of carbonic acid and some base to form the alcohol, and that the yeast combined with this substance, and set free the carbonic acid; just as when you add carbonate of soda to acid you turn out the carbonic acid. But of course the discovery of Lavoisier that the carbonic acid and the alcohol taken together are very nearly equal in weight to the sugar, completely upset this hypothesis. Another view was therefore taken by the French chemist, Thenard, and it is still held by a very eminent chemist, M. Pasteur, and their view is this, that the yeast, so to speak, eats a little of the sugar, turns a little of it to its own purposes, and by so doing gives such a shape to the sugar that the rest of it breaks up into carbonic acid and alcohol.
Well, then, there is a third hypothesis, which is maintained by another very distinguished chemist, Liebig, which denies either of the other two, and which declares that the particles of the sugar are, as it were, shaken asunder by the forces at work in the yeast plant. Now I am not going to take you into these refinements of chemical theory, I cannot for a moment pretend to do so, but I may put the case before you by an analogy. Suppose you compare the sugar to a card house, and suppose you compare the yeast to a child coming near the card house, then Fabroni's hypothesis was that the child took half the cards away; Thenard's and Pasteur's hypothesis is that the child pulls out the bottom card and thus makes it tumble to pieces; and Liebig's hypothesis is that the child comes by and shakes the table and tumbles the house down. I appeal to my friend here (Professor Roscoe) whether that is not a fair statement of the case.
Having thus, as far as I can, discussed the general state of the question, it remains only that I should speak of some of those collateral results which have come in a very remarkable way out of the investigation of yeast. I told you that it was very early observed that the yeast plant consisted of a bag made up of the same material as that which composes wood, and of an interior semifluid mass which contains a substance, identical in its composition, in a broad sense, with that which constitutes the flesh of animals. Subsequently, after the structure of the yeast plant had been carefully observed, it was discovered that all plants, high and low, are made up of separate bags or "cells," as they are called; these bags or cells having the composition of the pure matter of wood; having the same composition, broadly speaking, as the sac of the yeast plant, and having in their interior a more or less fluid substance containing a matter of the same nature as the protein substance of the yeast plant. And therefore this remarkable result came out--that however much a plant may differ from an animal, yet that the essential constituent of the contents of these various cells or sacs of which the plant is made up, the nitrogenous protein matter, is the same in the animal as in the plant. And not only was this gradually discovered, but it was found that these semifluid contents of the plant cell had, in many cases, a remarkable power of contractility quite like that of the substance of animals. And about 24 or 25 years ago, namely, about the year 1846, to the best of my recollection, a very eminent German botanist, Hugo Von Mohl, conferred upon this substance which is found in the interior of the plant cell, and which is identical with the matter found in the inside of the yeast cell, and which again contains an animal substance similar to that of which we ourselves are made up--he conferred upon this that title of "protoplasm," which has brought other people a great deal of trouble since! I beg particularly to say that, because I find many people suppose that I was the inventor of that term, whereas it has been in existence for at least twenty-five years. And then other observers, taking the question up, came to this astonishing conclusion (working from this basis of the yeast), that the differences between animals and plants are not so much in the fundamental substances which compose them, not in the protoplasm, but in