. Nature and development of plants. Botany. DEVELOPMENT OF PLANTS 249 freed by the decay of the ascus and when conditions are favorable, grow into the characteristic yeast cells, as shown in Fig. 161, F. (a) Fermentation.—These microscopic plants must be num- bered among those plants that are of the greatest economic value. Their importance is due to the fact that they decompose sugars upon which they feed into CO2 and alcohol, a change called fer- mentation. The extensive brewing and distilling industries all. Fig. 161. The yeast plant, Saccharomyces: A, single plant, B, plant producing three
. Nature and development of plants. Botany. DEVELOPMENT OF PLANTS 249 freed by the decay of the ascus and when conditions are favorable, grow into the characteristic yeast cells, as shown in Fig. 161, F. (a) Fermentation.—These microscopic plants must be num- bered among those plants that are of the greatest economic value. Their importance is due to the fact that they decompose sugars upon which they feed into CO2 and alcohol, a change called fer- mentation. The extensive brewing and distilling industries all. Fig. 161. The yeast plant, Saccharomyces: A, single plant, B, plant producing three buds. C, section of two plants showing buds and nuclear division. D, chain of plants due to rapid budding and growth. E, forma- tion of ascospores. F, germination of an ascospore and the formation of new plants by budding.—After Wager. over the world are dependent upon the growth and peculiar action of these microscopic plants. When yeast plants are placed in solutions containing sugar in the form of molasses or prepara- tions of rye, com, barley, potatoes, etc., and slightly warmed, the growth of the yeast produces a vigorous fermentation. Carbon dioxide rises to the surface, forming a frothy scum while the alco- hol accumulates in the fluid. Beers and ales are fermented bever- ages of this nature, while whiskies, brandies, alcohol, etc., are obtained from the fermented mass by removing a part of the water by distillation. Wines and cider are weak alcoholic bev-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Curtis, Carlton Clarence, 1864-1945. New York, H. Holt
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