The soluble ferments and fermentation.

  • Joseph Reynolds Green
Date:
1899
Catalogue details

Licence: Public Domain Mark

Credit: The soluble ferments and fermentation. Source: Wellcome Collection.

Provider: This material has been provided by the Augustus C. Long Health Sciences Library at Columbia University and Columbia University Libraries/Information Services, through the Medical Heritage Library. The original may be consulted at the the Augustus C. Long Health Sciences Library at Columbia University and Columbia University.

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    CONTENTS. CHAPTER I. THE NATURE OF FERMENTATION AND ITS RELATION TO ENZYMES. Early views of fermentation ; work of Becher, Leuwenhoek, Lavoisier ; discovery of the true nature of yeast by de Latour, Schwann, and Kiitzing ; views of Pasteur, Liebig, and Naegeli. Discovery of enzymes ; organised and unorganised ferments ; vital phenomena of protoplasm and its relation to fermentation. Characteristics of enzymes ; classification. pp. 1—14. CHAPTER II. DIASTASE, (amylase, PTYALIX.) Discovery of diastase ; work of KirchhoflF, Leuchs, Payen and Persoz ; different sources of diastase. Diastase of translocation ; its distribution ; occurrence in seeds, leaves, tubers, pollen, fungi. Diastase of secretion ; structure of the scutellum; variations in secretion during germination ; the aleurone-layer of grasses and its relation to diastase ; differences between the two varieties of vegetable diastase ; diastase in Bacteria. pp. 15—32. CHAPTER III. ANIMAL DIASTASE. Discovery of diastase in saliva and in pancreatic juice ; distribution in the animal body ; secretion of saliva ; antecedent of diastase ; diastase in the liver ; distribution of diastase in the Invertebrata. pp. 33—44.
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