comparision between fermentation and inflammation

1. Comparison between
fermentation and
inflammation
BY: AANCHAL BANSAL

2. Introduction
 There is a remarkable similarity between alcoholic
fermentation and the processes of feverish and inflammatory
diseases. Both are processes of oxidation or combustion,
accompanied by increased chemical activity and temperature.
Both run a natural, orderly course and when properly
managed bring about certain normal, beneficial results. When
not controlled or when suddenly arrested and suppressed,
both may result in permanently abnormal and undesirable
conditions.

3. Both processes essentially depend upon
Alcoholic fermentation Feverish and
diseases
1. A watery solution
2. Sugar
3. Yeast
1. Living blood and tissues
2. Waste and morbid
matter in the blood
3. Microzyma , bacteria
and parasites in blood
and tissues

4. First or Hereditary Stage of Disease
Fermentation Inflammation
Water + a sugar solution
(grape juice)
A body + hereditary and
acquired morbid matter

5. Second or Acute Inflammatory Stage of
Disease
Fermentation Inflammation
Sugar solution + yeast +
some protein
Alcohol + carbonic acid
Liberate heat+ accelerate
atomic motion
Carbonic acid bubbles
Yeast digest all sugar
Resulting as a wine
disintegrates
Rise
temperature
Natural
process
Microzyma + morbid matter
Bacteria or germs of putrefaction
Simpler compound
neutralized & eliminate in the form of pus ,
catarrhal & morbid discharge
Natural course of elimination leads to healthier
cell
Develop
Decompose
into
Help to

6. Cont.
Fermentation Inflammation
If fermentation is allowed to run its natural
course, within certain limitations of
temperature , until all sugar in the fluid is
consumed, the process ceases of its own
accord , chemical activity and temperature
subside, & the resulting product is a wine
– like fluid of crystal clearness.
Alcohol, while itself the product of
fermentation, as it accumulates in the fluid,
checks fermentation.
If the acute inflammatory process in the
body are allowed to run their natural
course, within certain limitations of
temperature until all morbid matter is
consumed and eliminated, the result is a
cleaner, healthier body.
The products of bacterial activity tend to
check bacterial growth and development .
The process of fermentation as well as of acute diseases are certain extent self-limited by
their own effete products .
If the acute activities in the body run their natural course and terminate in the normal
condition then the whitish sign of inflammation in the iris gradually disappear and give
way to the normal blue or brown

7. Third or Chronic Stage of Disease
Fermentation Inflammation
Prevent fermentation
Salicylic acid, formaldehyde, or
antiseptics
protoplasm of living cell & inhibit their
activity
Turbid fluid
Unfermented sugar, dead yeast ,
germs
by
Paralyze & destroy
Result
Containing
Acute elimination
Antiseptic, antipyretics, opiates, sedative
or poisons
Cell & inhibit vital function
Healthy cell & tissue of the body
Chronic catarrhal diseases
Suppressed by
Paralyze & destroy
kill
Changes
into

8. Fourth or Chronic Destructive Stage of
Disease(Loss of Substance)
Fermentation Inflammation
Turbid fluid by suppress of
alcoholic fermentation
Exposure to air & warmth
Spurious germs & wild
fermentation
Arouse by chronic effort of
elimination
Increase accumulation of morbid
matter & lowered vitality
Natural resistance

9. Cont. Cont.
Suppress more
antiseptics
Fluid become unfit
for beverages
Finally poison to
human life
slow & weakened the
power of reaction
Decay & destroy
Advance stage of
disease – Ex. TB,
malignant tumor, paresis

10. THANK
YOU
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