Excerpt from The Chemical Changes and Products Resulting From Fermentations
The majority of the chemical changes which are the result of fermentation occur in two large classes of compounds - the carbohydrates and the albumins. These are the materials used by young plants and animals as foodstuffs; as such, however, they cannot be assimilated, but must first undergo the changes which will be described in the following pages, in order that they may be made assimilable and really serviceable as food-stuffs.
The changes, so far as they are known, generally consist in a splitting up of a complex molecule into simpler ones, but, at present, only in a few cases can the stages in the transformation be followed.
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