yeast-plant

It is well seen in the yeast-plant, where the cell bulges at one side, and this bulge becomes larger until it is nipped off from the parent by contraction at the point of junction, and is then an independent plant.

Scientific American Supplement, No. 531, March 6, 1886 Various

It is the microscopic yeast-plant which, by seizing on certain atoms of the molecule, liberates the remaining atoms in the form of carbonic-acid and alcohol, thus effecting fermentation; it is another microscopic plant -- a bacterium, as Devaine had christened it -- which in a similar way effects the destruction of organic molecules, producing the condition which we call putrefaction.

A History of Science: in Five Volumes. Volume IV: Modern Development of the Chemical and Biological Sciences 1904

As, for example, among the plants we take the yeast-plant, a Protococcus, a common mould, a Chara, a fern, and some flowering plant; among animals we examine such things as an

Thomas Henry Huxley; A Sketch Of His Life And Work 1904

As, for example, among the plants we take the yeast-plant, a Protococcus, a common mould, a Chara, a fern, and some flowering plant; among animals we examine such things as an

Thomas Henry Huxley A Sketch Of His Life And Work Mitchell, P Chalmers 1900

In the first edition, the lower forms of life were first dealt with; from simple cells -- amoeba, yeast-plant, blood-corpuscle -- the student was taken through an ascending series of plants and of animals, ending with the frog or rabbit.

Life and Letters of Thomas Henry Huxley — Volume 2 Thomas Henry Huxley 1860

It was not the living yeast-plant, but the dead or dying parts of it, which, assailed by oxygen, produced the fermentation.

Fragments of science, V. 1-2 John Tyndall 1856

The brewer deliberately sows the yeast-plant, which grows and multiplies in the wort as its proper soil.

Fragments of science, V. 1-2 John Tyndall 1856

Does the yeast-plant stand alone in its power of provoking alcoholic fermentation?

Fragments of science, V. 1-2 John Tyndall 1856

They are the lactic and putrid ferments, as the yeast-plant is the alcoholic ferment of sugar.

Fragments of science, V. 1-2 John Tyndall 1856

In no other way can the yeast-plant obtain the gas necessary for its respiration than by wrenching it from surrounding substances in which the oxygen exists, not free, but in a state of combination.

Fragments of science, V. 1-2 John Tyndall 1856