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Scientific American Supplement, No. 275, April 9, 1881 by Various
page 18 of 159 (11%)
yeast. There exists, in reality, I repeat, a resemblance between the
embryous membrane and the yeast; they have the same immediate composition;
they are destroyed by the same poisons, deadened by the same temperatures,
annihilated by the same agents, propagated in an analogous manner, and
it might be said that the organic tissues endowed with life are only an
agglomeration of fixed cells of ferments. At all events, when the blades of
the embryous membrane, prepared as already stated, are exposed to a water
bath at 212 deg., this tissue, in contact with the diluted starch, produces
the same decomposition; the contact, however, should continue two or three
hours in place of one. If, instead of placing these membranes in the water
bath, they are enveloped in two pounds of dough, and this dough put in the
oven, after the baking the washed membranes produce the same results, which
especially proves that this membrane can support a temperature of 212 deg. Fah.
without disorganization. We shall refer to this property in speaking of the
phenomena of panification.

CEREALINE.--The cells composing the embryous membrane contain, as already
stated, the cerealine, but after the germination they contain cerealine and
diastase, that is to say, a portion of the cerealine changed into diastase,
with which it has the greatest analogy. It is known how difficult it is to
isolate and study albuminous substances. The following is the method of
obtaining and studying cerealine. Take the raw embryous membrane, prepared
as stated, steep it for an hour in spirits of wine diluted with twice its
volume of water, and renew this liquid several times until the dextrine,
glucose, coloring matters, etc., have been completely removed. The
membranes should now be pressed and cast into a quantity of water
sufficient to make a fluid paste of them, squeeze out the mixture,
filter the liquid obtained, and this liquid will contain the cerealine
sufficiently pure to be studied in its effects. Its principal properties
are: The liquid evaporated at a low temperature produces an amorphous,
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