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First published in 1901 as the second edition of an original from 1899, this book examines the relations between fermentation and the general metabolic phenomena of living organisms. The book reviews then-current research into the role of enzymes in fermentation as well as in other chemical reactions such as jelly-formation and the digestion of fat. This book will be of value to anyone with an interest in the history of science.
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- Date Published: January 2014
- format: Paperback
- isbn: 9781107673953
- length: 530 pages
- dimensions: 230 x 154 x 33 mm
- weight: 0.83kg
- availability: Available
Table of Contents
1. The nature of fermentation and its relation to enzymes
2. Diastase (amytase, ptyalin)
3. Animal disease
4. Preparation of diastase and its course of action
5. Conditions of the action of diastase
7. Cytase, and other cellulose-dissolving enzymes
8. Sugar-splitting enzymes
9. Sugar-splitting enzymes (continued)
10. Glucoside-splitting enzymes
11. Proteolytic enzymes. Proteolysis
12. Proteolytic enzymes (continued)
13. Proteolytic enzymes (continued). Vegetable trypsins
14. Fat-splitting enzymes. Lipase. (Pialyn, steapsin)
15. The clotting enzymes. Rennet
16. The clotting enzymes (continued). Thrombase, (thrombin), the fibrin-ferment
17. The clotting enzymes (continued). Pectase
18. Ammoniacal fermentation. Urease
19. Oxidases, or oxidising enzymes
20. Alcoholic fermentation
21. The fermentative power of protoplasm
22. The secretion of enzymes
23. The constitution of enzymes
24. The mode of action of enzymes. Theories of fermentation
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