58. Souring of fruit.—When a little fruit is set away in a warm place for a day or two it sours or ferments. Anything sweet will do the same thing. Little bubbles rise up through the juice and a foam comes on top. Then the juice has a sharp taste or is sour. Canned and preserved fruit becomes sour soon after the jar is opened, and cider soon turns to vinegar. All fruit juice does this even in cold weather. But in cold weather it keeps for a longer time.
Fermentation in a jar of
cherries.
59. Preserving fruit.—If your mother wishes to keep fruit all winter she boils it and at once puts it into tight jars. This shuts out the air and then the fruit keeps good all winter. Boiling kills all living things, and no more can get in through the tight jars. Does a living thing have anything to do with making the fruit juice turn sour?
60. Yeast.—Yeast will make all sweet things ferment. Bakers make yeast grow in bread sponge. Yeast is alive. It is made of millions of tiny round cells. New cells sprout out from the side of the old cells like young lilies on an old lily bulb. Soon each new cell breaks off and lives all by itself. In a single night enough new cells will form to fill the whole loaf of bread.
Yeast plant cells (×500).
61. How yeast makes alcohol.—Yeast will grow only where sugar is. When it has grown for some time there is no more sugar, and instead of a sweet taste there is a sharp or sour taste. The yeast has changed the sugar to alcohol. All alcohol is made from sugar by yeast.