Skip to content
Cart

Your Cart

×

You have 0 items in your cart.

Register Sign in Wishlist
Look Inside The Soluble Ferments and Fermentation

The Soluble Ferments and Fermentation

$72.00 (R)

  • Date Published: January 2014
  • availability: Available
  • format: Paperback
  • isbn: 9781107673953

$ 72.00 (R)
Paperback

Add to cart Add to wishlist

Looking for an examination copy?

If you are interested in the title for your course we can consider offering an examination copy. To register your interest please contact collegesales@cambridge.org providing details of the course you are teaching.

Description
Product filter button
Description
Contents
Resources
Courses
About the Authors
  • 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.

    Customer reviews

    Not yet reviewed

    Be the first to review

    Review was not posted due to profanity

    ×

    , create a review

    (If you're not , sign out)

    Please enter the right captcha value
    Please enter a star rating.
    Your review must be a minimum of 12 words.

    How do you rate this item?

    ×

    Product details

    • 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
    6. Inulase
    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
    Bibliography
    Index.

  • Author

    J. Reynolds Green

Sign In

Please sign in to access your account

Cancel

Not already registered? Create an account now. ×

Sorry, this resource is locked

Please register or sign in to request access. If you are having problems accessing these resources please email lecturers@cambridge.org

Register Sign in
Please note that this file is password protected. You will be asked to input your password on the next screen.

» Proceed

You are now leaving the Cambridge University Press website. Your eBook purchase and download will be completed by our partner www.ebooks.com. Please see the permission section of the www.ebooks.com catalogue page for details of the print & copy limits on our eBooks.

Continue ×

Continue ×

Continue ×

Find content that relates to you

This site uses cookies to improve your experience. Read more Close

Are you sure you want to delete your account?

This cannot be undone.

Cancel

Thank you for your feedback which will help us improve our service.

If you requested a response, we will make sure to get back to you shortly.

×
Please fill in the required fields in your feedback submission.
×