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.
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.
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.
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.
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