Sarah Ann Hackett Stevenson

Biographical details

Sarah Ann Hackett Stevenson,  Popular Science Monthly (1874)

“ Now, I have told you the torula grows—it has life; but how does it grow—as a mineral, a vegetable, or an animal? The mineral grows larger and larger by additions made to its outside. This is called growth by accretion. But the torula or yeast-cell grows by taking in new substance in among the particles of its old substance, and this kind of growth is called by a long name—intussusception. ”
Source: Wikisource

Sarah Ann Hackett Stevenson,  Popular Science Monthly (1874)

“ You will probably notice first a number of bubbles, like soap-bubbles; but, instead of common air, the yeast-bubbles contain a gas made by the yeast—carbonic-acid gas. Next you will notice the brownish color of the yeast; it grows thicker and muddy, and after an hour or so begins to rise. This rising the chemists call fermentation; biologists call it growing. The spoonful has become a cupful. The yeast is really alive, and it is one of the simplest forms of life. In studying biology, then, or the science of life, we begin at what seems the beginning. ”
Source: Wikisource

Sarah Ann Hackett Stevenson,  Popular Science Monthly (1874)

“ There is one thing you must remember about the amœba; it must have its food or protein ready made. It has no power like the yeast or protococcus cell to make it for itself. So these little jelly-lumps we find in the blood and the ponds must be animals. You remember, I told you all vegetables make protein, while all animals eat it up. This little amœba animal gets its full share. He is a perfect little gourmand, taking in every thing that comes in his way. The human amœbae are more fastidious in their taste. They do not swallow their food whole like the wild amœbæ. ”
Source: Wikisource

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