Alcoholic fermentation / by Arthur Harden.

  • Arthur Harden
Date:
1932
Catalogue details

Licence: In copyright

Credit: Alcoholic fermentation / by Arthur Harden. Source: Wellcome Collection.

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    Charcoal, use of, as a fixation agent, 133. Chemical changes involved in fermenta- tion, 109. Chloral hydrate, effect of, on fermenta- tion by yeast-juice, 37. Chloroform, effect of, on fermentation by yeast-juice, 37. Co-enzyme, concentration of, 84. — detection and estimation of, 83. — disappearance of, during fermentation 81. — enzymic inactivation of, 86. — function of, in alcoholic fermentation, 143- — occurrence of, in animal tissues, 88. — plants and bacteria, 89. — of reduction and dismutation, ques- tion of existence of, 106. yeast-juice, 76. — properties of, 87. — separation of, from yeast-juice by dialysis, 78. ultra-filtration, 76. Co-mutase, question of existence of, 107. Concentration of sugar, effect of, on fermentation by yeast-juice, 35. Co-reductase, question of existence of, 107. Co-zymase, see Co-enzyme. Cyanide, effect of, on fermentation by yeast preparations, 164. — — — — induction period in alco- holic fermentation, 165. Cytochrome, occurrence of, in yeast, 102. Dauerhefe, 39. Dehydratase, Lebedev’s, 122. Dehydrogenase, 101, 102. Dextrin, fermentation of, by yeast-juice, 33- Diastatic enzyme of yeast-juice, 34. Dihydroxyacetone, fermentation of, 118, 119, 120, 121. Dimedone, use of, as a fixation agent, 133. Disaccharides, fermentation of, by yeast- juice, 33. Dismutase, occurrence of, in yeast, 102. Dismutation of aldehydes, 101. Dismutations produced by yeast, 106. Dried yeast, action of, on acetaldehyde, 106, 107. — — effect of phosphate on fermentation by, 47* induction period in fermentation by, 41. — — Lebedev, preparation of, 26. nature of fermentation by, 39. — — see also Alcoholic fermentation. Enolic form of fermentable hexoses, no. Enzymes combined with protoplasm, theory of, 186. Equation of alcoholic fermentation, 68, 137. 138, 139- Esterification of phosphate and evolution of carbon dioxide, lag between, 48. Ethylene, protective action of, on yeast preparations, 82. Factors, Z, the, 91. Fermentation, Neuberg’s five forms of, 125, 126, 131. Fermenting complex, defined, 80. — power of yeast preparations, estima- tion of, 27-30. Fixation method, Neuberg’s, 130. Fluoride, ammonium, effect of, on fer- mentation by yeast-juice, 37. — sodium, effect of, on fermentation by yeast-juice, 37. yeast preparations, 162. Formaldehyde, effect of, on fermentation by yeast-juice, 37. Formic acid theory of alcoholic fermenta- tion, 144. Fructose, effect of the addition of, on the fermentation of glucose or mannose in presence of a large excess of phosphate, 154. — reaction of, with phosphates in presence of yeast-juice, 153. Fusel oil, formation of, from amino-acids, 167. Galactose, fermentation of, by yeast, 194. preparations, 33, 196. Garanstieg, 152. Glucosemonophosphoric esters, synthetic, 65, 66. Glutamic acid, decomposition of, by yeast, 172. Glutathione, occurrence of, in yeast, 100, 102. Glyceraldehyde, fermentation of, 118, 120, 121. Glyceric acid, fermentation of, 122. Glycerol, effect of, on fermentation by yeast-juice, 37. — enhanced production of, in presence of sulphites, 131. — origin of, in alcoholic fermentation, 134, 177- Glycogen, fermentation of, 34, 142. effect of arsenate on, 143, 161. — formation of lactic acid from, in muscle extract, 142. — removal of, from yeast, 40. Glyoxalase, occurrence of, in yeast, 106. Grinding of yeast, effect of, on rate of fermentation and response to phos- phate, 184. Hefanol, 39. H exokinase, 74. Hexosediphosphate, barium, preparation of, 51. Hexosediphosphoric acid, accelerating effect of, on fermentation by living yeast, 191. — — constitution of, 58. — — direct fermentation of, 70, 141. effect of arsenate on fermentation of, 160, 161. — — — — on fermentation in presence of phosphate, 153.
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