Alcoholic Fermentation : Second Edition, 1914

Format:

Book

Author/Creator:

Harden, Arthur, 1865-1940

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

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.)

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.)

Notes:

Reading ease score: 49.0 (College-level). Difficult to read.

Release date is 2014-02-23