Fermentation Quotes

A man by tumbling his thoughts, and forming them into expressions, gives them a new fermentation, which works them into a finer body.

Piety is the fermentation of the forming mind and the putrefaction of the disintegrating one.

Philosophy is a state of fermentation a process without final outcome.

Great fury, like great whisky, requires long fermentation.

There in wine is found the great generalization: all life is fermentation.

Fermentation is the exhalation of a substance through the admixture of a ferment which, by virtue of its spirit, penetrates the mass and transforms it into its own nature.

And let me adde, that he that throughly understands the nature of Ferments and Fermentations, shall probably be much better able than he that Ignores them, to give a fair account of divers Phænomena of severall diseases (as well Feavers and others) which will perhaps be never throughly understood, without an insight into the doctrine of Fermentation.

Unquiet souls. In the dark fermentation of earth, in the never idle workshop of nature, in the eternal movement, yea shall find yourselves again.

If kissing is man's greatest invention, then fermentation and patriarchy compete with the domestication of animals for the distinction of being man's worst folly, and no doubt the three combined long ago, the one growing out of the others, to foster civilization and lead Western humanity to its present state of decline.

We allowed ourselves to become particularly interested in research into the appearance of intermediate products of sugar decomposition during cell-free fermentation.

Here's what the Encyclopedia Galactica has to say about alcohol. It says that alcohol is a colourless volatile liquid formed by the fermentation of sugars and also notes its intoxicating effect on certain carbon-based life forms.

When a monk is an arahant, with his fermentations ended - one who has reached fulfillment, done the task, laid down the burden, attained the true goal, totally destroyed the fetter of becoming, and is released through right gnosis - the thought doesn't occur to him that 'There is someone better than me,' or 'There is someone equal to me,' or 'There is someone worse than me.'

A soul is but the last bubble of a long fermentation in the world.

I have wished to see chemistry applied to domestic objects, to malting, for instance, brewing, making cider, to fermentation and distillation generally, to the making of bread, butter, cheese, soap, to the incubation of eggs, &c.

I pray on the principle that wine knocks the cork out of a bottle. There is an inward fermentation, and there must be a vent.

What happens in a strike happens not to one person alone.... It is a crisis with meaning and potency for all and prophetic of a future. The elements in crisis are the same, there is a fermentation that is identical. The elements are these: a body of men, women and children, hungry; an organization of feudal employers out to break the back of unionization; and the government Labor Board sent to "negotiate" between this hunger and this greed.

Fermentation may have been a better invention than fire.

Fermentation equals civilization.

I will now direct the attention of scientists to a previously unnoticed cause which brings about the metamorphosis and decomposition phenomena which are usually called decay, putrefaction, rotting, fermentation and moldering. This cause is the ability possessed by a body engaged in decomposition or combination, i.e. in chemical action, to give rise in a body in contact with it the same ability to undergo the same change which it experiences itself.

Anger and the thirst of revenge are a kind of fever; fighting and lawsuits, bleeding,--at least, an evacuation. The latter occasions a dissipation of money; the former, of those fiery spirits which cause a preternatural fermentation.

Since the most ancient times, all men, and particularly those who endeavored in the practice of medicine, have brought closer together two natural phenomena of capital importance: illness or fever and fermentation.

[The doctrine of air] I was led into in consequence of inhabiting a house adjoining to a public brewery, where I at first amused myself with making experiments on the fixed air [carbon dioxide] which I found ready made in the process of fermentation . When I removed from that house I was under the necessity of making the fixed air for myself; and one experiment leading to another, as I have distinctly and faithfully noted in my various publications on the subject, I by degrees contrived a convenient apparatus for the purpose, but of the cheapest kind.

My present and most fixed opinion regarding the nature of alcoholic fermentation is this: The chemical act of fermentation is essentially a phenomenon correlative with a vital act, beginning and ending with the latter. I believe that there is never any alcoholic fermentation without their being simultaneously the organization, development, multiplication of the globules, or the pursued, continued life of globules which are already formed.

"Civilization rests on two things," said Hitzig; "the discovery that fermentation produces alcohol, and voluntary ability to inhibit defecation. And I put it to you, where would this splendidly civilized occasion be without both?"

Fermentation and civilization are inseparable.

God made yeast, as well as dough, and loves fermentation just as dearly as he loves vegetation.

When I read about the evils of drinking, I gave up reading.

If fruit juices or sugar solutions are left to stand in the open air, they show after a few days the processes which are covered by the name of fermentation phenomena.

The initiation of the fermentation process does not require so complicated an apparatus as is represented by the living cell. The agent responsible for the fermenting action of the press juice is rather to be regarded as a dissolved substance, doubtless a protein; this will be denoted zymase.

A tree is made to live in peace in the color of day and in friendship with the sun, the wind and the rain. Its roots plunge in thefat fermentation of the soil, sucking in its elemental humors, its fortifying juices. Trees always seem lost in a great tranquil dream. The dark rising sap makes them groan in the warm afternoons. A tree is a living being that knows the course of the clouds and presses the storms because it is full of birds' nests.

The moment a man questions the meaning and value of life, he is sick, since objectively neither has any existence; by asking this question one is merely admitting to a store of unsatisfied libido to which something else must have happened, a kind of fermentation leading to sadness and depression.

If we address frankly what is evoked by cheese, I think it becomes clear why so little is said. So what does cheese evoke? Damp dark cellars, molds, mildews and mushrooms galore, dirty laundry and high school locker rooms, digestive processes and visceral fermentations, he-goats which do not remind of Chanel ... In sum, cheese reminds of dubious, even unsavory places, both in nature and in our own organisms. And yet we love it.

There is at this present juncture, a certain fermentation of mind, a certain activity of speculation and enterprise which if properly directed may be made subservient to useful purposes; but which if left entirely to itself, may be attended with pernicious effects.

We are now witnessing, after the slow fermentation of fifty years, a concentration of technical power aimed at the essential determinants of heredity, development and disease. This concentration is made possible by the common function of nucleic acids as the molecular midwife of all reproductive particles. Indeed it is the nucleic acids which, in spite of their chemical obscurity, are giving to biology a unity which has so far been lacking, a chemical unity.

While conversion of sugars to ethanol is the predominant reaction, it is only one of potentially thousands of biochemical reactions taking place during fermentation. As a result, wine contains trace amounts of a large number of organic acids, esters, sugars, alcohols, and other molecules. Wine is, in fact, one of the most complex of all beverages: the fruit of a soil, climate, and vintage, digested by a fungus through a process guided by the culture, vision, and skill of an individual man or woman.