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Abstract
In plants that are in the early stages of fermentation, or have just died, oxygen gas is not fixed in the tissues nor does it combine with their hydrogen; it only removes a part of their carbon, forming carbon dioxide. This effect is evident in the precipitation of plant extracts, the formation of acetic acid from wine, changes in wood, coagulation of plant albumin, oxidation of turpentine oil, and putrefaction. Olive oil, in contrast, releases no carbon dioxide. As carbon dioxide is released from substances, some of the water that had previously been fixed in the plant is also removed. As fermentation of plant substances proceeds, more water is disengaged, and the oxygen absorbed does not appear entirely in the carbon dioxide produced but probably combines directly with the hydrogen in the plant to form water. Thus, the proportion of carbon in the residue is not reduced after carbon is withdrawn through its combination with oxygen.
Published Version
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