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Fermentation

Chemists distinguish fermentation into tive kinds, viz:

The saccharine fermentation, by which starch and gum are converted into sugar.

The alcoholic or vinous fermentation, by which sugar is converted into alcohol.

The viscous or mucilaginous fermentation, which converts sugar into slime or mucilage, instead of alcohol.

The acetous fermentation, by which alcohol is converted into vinegar.

The putrid fermentation, or putrefaction, which is exhibited in its most marked form in the putrefaction of animal substances.