This edition had all images removed.
LoC No.: agr14001435
Title:
Alcoholic Fermentation
Second Edition, 1914
Note: Reading ease score: 49.0 (College-level). Difficult to read.
Credits:
Produced by David Clarke, RichardW, and the Online
Distributed Proofreading Team at http:
//www.pgdp.net
(This
file was produced from images generously made available
by The Internet Archive/American Libraries.)
Summary: "Alcoholic Fermentation" by Arthur Harden is a scientific publication written in the early 20th century. This work serves as a monograph focusing on the biochemical process of alcoholic fermentation, exploring the historical context, the discovery and function of zymase, and the mechanisms behind fermentation in yeast. It offers insights into how alcoholic beverages are produced via fermentation and discusses various biochemical principles related to this transformation. The opening of the text provides a preface detailing its roots in lectures given at prestigious institutions, outlining the rapid advancements in biochemical research since the groundbreaking discovery of zymase. Harden reflects on the historical journey of understanding fermentation, touching on early theories and the contributions of notable scientists like Lavoisier, Pasteur, and Buchner. The introduction sets the stage for an in-depth analysis of fermentation processes, signalling that the subsequent chapters will include discussions on enzyme action, the role of phosphates, by-products of fermentation, and the intricate chemical changes involved in the process, ultimately promising a detailed exploration of one of the key phenomena in physiological chemistry. (This is an automatically generated summary.)
Author: Harden, Arthur, 1865-1940
EBook No.: 44985
Published: Feb 23, 2014
Downloads: 304
Language: English
Subject: Fermentation
LoCC: Technology: Chemical technology
Category: Text
Rights: Public domain in the USA.
This edition has images.
LoC No.: agr14001435
Title:
Alcoholic Fermentation
Second Edition, 1914
Note: Reading ease score: 49.0 (College-level). Difficult to read.
Credits:
Produced by David Clarke, RichardW, and the Online
Distributed Proofreading Team at http:
//www.pgdp.net
(This
file was produced from images generously made available
by The Internet Archive/American Libraries.)
Summary: "Alcoholic Fermentation" by Arthur Harden is a scientific publication written in the early 20th century. This work serves as a monograph focusing on the biochemical process of alcoholic fermentation, exploring the historical context, the discovery and function of zymase, and the mechanisms behind fermentation in yeast. It offers insights into how alcoholic beverages are produced via fermentation and discusses various biochemical principles related to this transformation. The opening of the text provides a preface detailing its roots in lectures given at prestigious institutions, outlining the rapid advancements in biochemical research since the groundbreaking discovery of zymase. Harden reflects on the historical journey of understanding fermentation, touching on early theories and the contributions of notable scientists like Lavoisier, Pasteur, and Buchner. The introduction sets the stage for an in-depth analysis of fermentation processes, signalling that the subsequent chapters will include discussions on enzyme action, the role of phosphates, by-products of fermentation, and the intricate chemical changes involved in the process, ultimately promising a detailed exploration of one of the key phenomena in physiological chemistry. (This is an automatically generated summary.)
Author: Harden, Arthur, 1865-1940
EBook No.: 44985
Published: Feb 23, 2014
Downloads: 304
Language: English
Subject: Fermentation
LoCC: Technology: Chemical technology
Category: Text
Rights: Public domain in the USA.