Scientific American Volume 8 (Paperback)

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1853 edition. Excerpt: ...and then produce in it a state of morbid sensibility, and not unfrequently ending in ulceration. I also think that these means iniure the gastric fluid, both in quantity and quality, if so, then no perfect digestion can be carried on, and these remarks apply with equal force, if not more so, when such articles as saleratus, bi-carb. soda, tartaric acid, &c., are used in producing artificial fermenhtion in making bread, pastry, &c. l use the term artificial, considering it to differ essentially from what is generally held to be true fermentition inasmuch as no heat is evolved but rather to the contrary, neither can be produced in the vinous or saccharine; the acetous stage under certain circumstances may be such, as for instance, combining such mixtures with flour and allowing it to stand or to be kept some time without being used. I account for this from the well known aflinity and absorbing power of all alkaline substances moisture from atmospheric air, and this taking place would unite with the gluten of the flour and thus produce the acetous stage, or in plain terms, render it sour, and totally unlit for human food. The only point, I think, in which the true and artificial agree is, that in both instances carbonic acid gas is set free, but suppose these mixtures are only added to the flour, a iew minutes before placing in the oven, it does not make the matter much better, I admit any thingso prepared may look very nice and light, but I firmly believe that articles so prepared and continually used would be attended with all the evil consequences, I have stated. I look upon free discussion as one great means of eliciting the truth on any subject, and surely where the health of a community is at stake, it is a momentous one, and...