Yeast

Definition and stakes

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

Portrait of Eleanor Stackhouse Atkinson Eleanor Stackhouse Atkinson,  The How and Why Library — Section II (1915)

“ The whole mass is in motion. Mama says the yeast ferments, but that is just another name for growing, for yeast plants. There, the secret is out. Mama made a garden. The flour and water and sugar are soil. In the soil she scattered yeast plants-just as a farmer scatters wheat seeds in a field. The yeast is a water plant and will grow in warm water alone, but it will grow faster if given the starch in flour. And it likes sugar, too, just as you do. It uses these things to grow on and, in using them, it changes them. ”
Source: Wikisource

Various,  The Harvard Classics Volume 38

“ In presence of abundant air supply, yeast vegetates with extraordinary activity. We see this in the weight of new yeast, comparatively large, that may be formed in the course of a few hours. The microscope still more clearly shows this activity in the rapidity of budding, and the fresh and active appearance of all the cells. Fig. 6 represents the yeast of our last experiment at the moment when we stopped the fermentation. Nothing has been taken from imagination, all the groups have been faithfully sketched as they were. ”
Source: Gutenberg

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