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"CAGNIARD-LATOUR, CHARLES. - YEAST CELLS ARE LIVING THINGS.
Mémoire sur la fermentation vineuse.
(Paris, Bachelier), 1837. 4to. No wrappers. In: ""Comptes Rendus Hebdomadaires des Séances de L'Academie des Sciences"", Tome IV, No 24. Pp. (897-) 916. (Entire issue offered). Cagniard-Latour's paper: pp. 905-905.
Reference : 47234
First apperance of a milestone paper in biology in which Cagniard at the same time as Theodor Swann, and independently stated that yeast was a living thing.The first illuminating account of the yeast cell was given in 1836 by ... Cagniard-Latour... In a séance of the Societe philomatique... he dealt with the nature of beer yeast and its composition of non-motile globules. He stated that the globules were organized bodies probably belonging to the vegetable kingdom... A short résume of his work was given by Cagniard-Latour and was also published in the ""Comptes Rendus Acad. des sciences"" on 12 June 1837 (the paper offered). This communication is importent, for in it he stated his belief THAT IT WAS BY THE VITAL ACTIVITY OF THE YEAST CELLS THAT CARBONIC ACID AND ALCOOL WERE FORMED FROM THE SOLUTION OF SUGAR. All Cagniard-Latours work on yeast was finally summed up in his classic paper in the Annales de chimie et de phusique (1838)."" (William Bulloch ""The History of Bacteriology"", pp. 46-48.
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2 book(s) with the same title
Mémoire sur la Fermentation vineuse" Présenté à l'Academie des Sciences, le 12 juin 1837.
Paris, Crochard, 1838. No wrappers as extracted from ""Annales de Chimie et de Physique"", 2. Series, Tome 68. Pp. 206-222.
First appearance of this classic paper on yeast, which summarises his work on alcoholic fermentation, proving that the process depended on living organisms as a mass of globular bodies capable of reproduction and therefore organized, and not a simple chemical substance as had been supposed.""Cagniard's studies on alcoholic fermentation have unquestionably remained the most valuable of his works. Begun as early as 1835, they led him, toward the end of 1836. to see that there was certainly a living substance in brewer's yeast. Schwann came to the same conclusion at the same time, but Liebig's violent attacks forced this point of view into the background for twenty years. (It was in 1857 that Pateur shed light on the question).""(DSB III, p. 9-10).""The earliest demonstration of the true nature of yeast was made by Cagniac-Latour in 1836. All his work on the subject is summed up in this paper.""(Garrison & Morton No 675).
Mémoire sur la fermentation vineuse.
(Paris, Bachelier), 1837. 4to. No wrappers. In: ""Comptes Rendus Hebdomadaires des Séances de L'Academie des Sciences"", Tome IV, No 24. Pp. (897-) 916. (Entire issue offered). Cagniard-Latour's paper: pp. 905-905.
First apperance of a milestone paper in biology in which Cagniard at the same time as Theodor Swann, and independently stated that yeast was a living thing.The first illuminating account of the yeast cell was given in 1836 by ... Cagniard-Latour... In a séance of the Societe philomatique... he dealt with the nature of beer yeast and its composition of non-motile globules. He stated that the globules were organized bodies probably belonging to the vegetable kingdom... A short résume of his work was given by Cagniard-Latour and was also published in the ""Comptes Rendus Acad. des sciences"" on 12 June 1837 (the paper offered). This communication is importent, for in it he stated his belief THAT IT WAS BY THE VITAL ACTIVITY OF THE YEAST CELLS THAT CARBONIC ACID AND ALCOOL WERE FORMED FROM THE SOLUTION OF SUGAR. All Cagniard-Latours work on yeast was finally summed up in his classic paper in the Annales de chimie et de phusique (1838)."" (William Bulloch ""The History of Bacteriology"", pp. 46-48.
