Alcoholic Fermentation Second Edition, 1914
Free

Alcoholic Fermentation Second Edition, 1914

By Arthur Harden
Free
Book Description
Table of Contents
  • Alcoholic Fermentation, 2nd Edition, 1914. By Arthur Harden.
  • Monographs on Biochemistry.
    • General Preface
    • Monographs on Biochemistry
  • Preface.
  • Preface to the Second Edition.
  • Contents.
  • Chapter I. Historical Introduction.
  • Chapter II. Zymase and its Properties.
    • Discovery of Zymase.
    • The Preparation of Yeast-Juice.
    • Extraction of Zymase from Unground Yeast.
      • 1. Maceration of Dried Yeast.
      • 2. Other Methods.
    • 1. Maceration of Dried Yeast.
    • 2. Other Methods.
    • Practical Methods for the Estimation of the Fermenting Power of Yeast-Juice.
    • The Alcoholic Fermentation of the Sugars by Yeast-Juice.
      • (a) Relation to Fermentation by living Yeast.
      • (b) Relation of Alcohol to Carbon Dioxide.
      • (c) Relation of Carbon Dioxide and Alcohol Produced to the Amount of Sugar Fermented.
      • (d) Fermentation of Different Carbohydrates. Autofermentation.
      • (e) Effect of Concentration of Sugar on the Total Amount of Fermentation.
      • (f) Effect of Varying Concentration of Yeast-Juice.
      • (g) The Effect of Antiseptics on the Fermentation of Sugars by Yeast-Juice.
    • (a) Relation to Fermentation by living Yeast.
    • (b) Relation of Alcohol to Carbon Dioxide.
    • (c) Relation of Carbon Dioxide and Alcohol Produced to the Amount of Sugar Fermented.
    • (d) Fermentation of Different Carbohydrates. Autofermentation.
    • (e) Effect of Concentration of Sugar on the Total Amount of Fermentation.
    • (f) Effect of Varying Concentration of Yeast-Juice.
    • (g) The Effect of Antiseptics on the Fermentation of Sugars by Yeast-Juice.
    • Permanent Preparations Containing Active Zymase.
  • Chapter III. The Function of Phosphates in Alcoholic Fermentation.
    • Effect of the Addition of Phosphate to a Fermenting Mixture of Yeast-Juice and Sugar.
    • Nature of the Phospho-organic Compound formed by Yeast-Juice and Zymin from the Hexoses and Phosphate.
    • The Equation of Alcoholic Fermentation.
    • Cycle of Changes Undergone by Phosphate in Alcoholic Fermentation.
    • Effect of Phosphate on the Total Fermentation Produced by Yeast-Juice.
    • Production of a Fermentable Sugar from Hexosephosphate by the Action of an Enzyme Contained in Yeast-Juice.
    • Mechanism of the Formation of Hexosediphosphoric Acid.
  • Chapter IV. The Co-enzyme of Yeast-juice.
  • Chapter V. Action of Some Inhibiting and Accelerating Agents on the Enzymes of Yeast-juice.
    • I. Influence of Concentration of Phosphate on the Course of Fermentation.
    • II. Reaction of Fructose with Phosphates in Presence of Yeast-Juice.
    • III. Effect of the Addition of Fructose on the Fermentation of Glucose or Mannose in Presence of a Large Excess of Phosphate.
    • IV. Effect of Arsenates on the Fermentation of Sugars by Yeast-Juice and Zymin.
    • V. Effect of Arsenites on the Fermentation Produced by Yeast-Juice.
    • Nature of the Acceleration Produced by Arsenate and Arsenite.
  • Chapter VI. Carboxylase.
    • Relation of Carboxylase to Alcoholic Fermentation.
  • Chapter VII. The by-products of Alcoholic Fermentation.
    • Fusel Oil.
    • Succinic Acid.
    • Glycerol.
  • Chapter VIII. The Chemical Changes Involved in Fermentation.
    • The Lactic Acid Theory of Alcoholic Fermentation.
    • Methylglyoxal, Dihydroxyacetone and Glyceraldehyde.
    • The Pyruvic Acid Theory.
    • The Formic Acid Theory.
    • Other Theories.
  • Chapter IX. The Mechanism of Fermentation.
    • Fermentation by Living Yeast.
    • Influence of Concentration of Dextrose on the Rate of Fermentation.
    • Influence of the Concentration of Yeast.
    • Temperature Coefficient of Alcoholic Fermentation by Yeast.
    • Action of Accelerating Agents on Living Yeast.
    • Fermentation of Different Sugars by Yeast.
  • Bibliography.
  • Index.
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