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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    Hexosediphosphoric acid, accelerating effect of, on induction period in alcoholic fer- mentation, 165. — — effect of sodium fluoride on the fermentation of, 163. fermentable sugar produced from, by veast-juice, 73. — — fermentation of, by yeast prepara- tions, 70, 141, 160, 161. B. coli, 67. molecular weight of, 55. non-fermentability of, by yeast, 67. phenylhydrazine derivatives of, 56, 57- properties of, 54. ■ salts of, 55. theories of formation of, 137, 138, — acids, resistant to hydrolysis, 59. Hexosemonophosphoric acid (Neuberg ester), preparation and pro- perties of, 54, 62. of muscle, 54, 64. (Robison ester) preparation of, 52. — — properties of, 54, 61. — — separation of, into aldose- and ketose-esters, 52. •— acids, fermentation of, 139. preparation of, 51. Hexosephosphatase, action of, alleged influence of co-enzyme on, 68. — function of, in alcoholic fermentation, 7°* —- yeast preparation free from, 48, 67. Hexosephosphatese, 138. Hexosephosphoric acids, action of phos- phatases on, 67. — — apparent dissociation constants of, 54- hydrolysis of, by acids, 53. preparation of, 49. rates of oxidation of, 63. relative proportion of di- and mono-phosphoric acids produced in fermentation by yeast-pre- parations, 50, 69. Hexoses, action of alkalis on, 108, no, in. — derived from hexosephosphates by action of phosphatases, nature of, 68. Holozymase, 80. Hydrocyanic acid, effect of, on fermenta- tion by yeast-juice, 37. Hydrogen ion concentration, effect of, on decomposition of co-enzyme, 87. — — — — — — fermentation by yeast, 191. Inactive filtration residue from yeast- juice, properties of, 78. Indophenol oxidase, occurrence of, in yeast, 102. Induction period in alcoholic fermentation by yeast preparations, 40, 165. — — effect of cyanide, ar- senate, hexosediphos- phate and other salts on, 165. a-KETONic acids, fermentation of, 94. Ketosemonophosphoric ester, isolation of, 53- properties of, 62. Kidney phosphatase, action of, on hexose- phosphates, 68. Lactacidogen, 64. Lactic acid, destruction and formation of, in yeast-juice, 115. non-fermentability of, by yeast, 116. — — oxidation of, by washed zymin in presence of methylene blue, 104, 117. production of, by muscle extract, 74- from sugars by action of alkalis, 111. in muscle extract, phos- phate changes during, 75. — — theory of alcoholic fermentation, IT5- Lebedev’s maceration extract, 25. Leucines, the isomeric, conversion of, into the isomeric amyl alcohols, 168. Maceration extract, effect of phosphate on fermentation by, 47. inorganic phosphate in, 47. —• — preparation of, from dried yeast, 25- properties of, 26. see also Alcoholic fermentation. Magnesium, co-enzymic action of, 87. Maltose, fermentation of, by yeast-juice, 33- Mannose, fermentation of, by yeast, 192, 193- yeast-juice, 33. Methylene blue, effect of, on alcoholic fermentation, 129. Methylglyoxal, attempts to ferment, by yeast and yeast preparations, 118. — dismutation of, by yeast, 106. — formation of, as intermediate product in alcoholic fermentation demon- strated directly, 125. Methylhexosediphosphoric acids, 58. Methyliminazole, production of, from glucose, 112. Micro-methods of estimation of ferment- ing power of yeast preparations, 29. Monobromoacetic acid, effect of, on fer- mentation by yeast preparations, 164. Mono-iodoacetic acid, effect of, on fermen- tation by yeast preparations, 164. Monophosphoric esters of sugars from various sources, 65.
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