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EFFECT OF FLUORINE ON FERMENTATION
Author(s) -
Webber H. F. P.,
Taylor L.
Publication year - 1954
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1954.tb02773.x
Subject(s) - fluorine , yeast , fermentation , chemistry , work (physics) , food science , biochemistry , organic chemistry , thermodynamics , physics
The possible fluoridation of public water supplies as a means of controlling dental caries raises the question of the influence (if any) which such a proceeding would have on yeast and fermentation. Previous work is briefly reviewed, and experiments are outlined to illustrate the effect of varying amounts of fluorine on fermentation, the quantity of fluorine taken up by the yeast, and the possibility of stimulation by very small additions. A comparison is made of two sources of fluorine and the possible cumulative effect at low concentrations is also studied. It would appear that, at the concentration likely to be employed (I p.p.m.), there would be no effect on yeast activity.