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Enzymes
For many years it was thought that fermentation and such like changes could only be affected by means of living organisms such as yeasts. It was found that from yeast the juice can be extracted and a white power obtained which though no longer living like yeast, is capabale of performing the same changes.
... The changes are no longer found to need the living germ, for they can be equally produced by powder obtained from extracts of germinating grain.