Alcoholic fermentation / by Arthur Harden.

  • Arthur Harden
Date:
1911
Catalogue details

Licence: In copyright

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

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    INDEX. Acetaldehyde, as an intermediate product of alcoholic fermentation, 96. Acetone-yeast, 36. Alanine, as an intermediate product of alco- holic fermentation, 96. Alcohol, formation of, from sugar by alkalis, 85, 86. Alcoholic fermentation, attempts to separate enzymes of, from yeast-cell, 14. by-products of, 75. equation of, 47. Gay-Lussac’s theory of, 4. IwanolTs theory of, 52. Lavoisier’s views on, 3. Liebig’s theory of, 8. Nageli’s theory of, 15. of the amino-acids, 77. theory of, 80. Pasteur’s researches on, ii. Traube’s enzyme theory of, 14. Alkalis, effect of, on hexoses, 84. Amino-acids, alcoholic fermentation of, 77. — stereoisomerides of, fermented at differ- ent rates by yeast, 79. d-Amyl alcohol, formation of, from isoleuc- ine, 77. Antiprotease in yeast-juice, 39, 60. Antiseptics, action of, on yeast-juice, 19, 33. Arsenate, effect of, on fermentation by yeast-juice and zymin, 69. on autofermentation of yeast-juice,73. — nature of acceleration produced by, 72. Arsenite, effect of, on fermentation by yeast- juice, 71. on autofermentation of yeast-juice,73. — nature of acceleration produced by, 72. Autofermentation of yeast-juice, 30. effect of arsenates and arsenites on, 73. Baeyer’s theory of fermentation, 87. Boiled yeast-juice, effect of, on fermentation by yeast-juice, 38. Co-enzyme, effect of electric current on, 62. — enzymic destruction of, 59. — of yeast-juice, 54. — precipitation of, by ferric hydroxide, 62. — properties of, 58. — removal of, from yeast-juice, 54. — separation from phosphate and hexose- phosphate, 62. Concentration of sugar, effect of, on fermen- tation by yeast-juice, 31. Dauerhefe, 36. Diastatic enzyme of yeast-juice, 30. Dihydroxyacetone, fermentability of, 93. — formation of, in fermentation, 94. Endotryptase, 20. Enzjmie action, laws of, loi. Equation of alcoholic fermentation, 47. Fermentation by yeast-juice, causes of cessation of, 59. Fermenting complex, 58. — power of yeast-juice, estimation of, 25. Fructose, fermentation of, by yeast-juice, 30. in presence of phosphate, 67. — relation of, to fermenting complex, 68. Fusel oil, formation of, from amino-acids, 76. Galactose, fermentation of, by yeast, no. — fermentation of, by yeast-juice, 29. Glucose, fermentation of, by yeast-juice, 30. Glyceraldehyde, fermentability of, 93. Glycerol, formation in fermentation, 83. Glycogen as an intermediate product of alcoholic fermentation, 94. — fermentation of, by yeast-juice, 30. — removal of, from yeast, 36. Grinding of yeast by hand, 22. mechanical, 23. Glutamic acid, decomposition of, by yeast, 80. Hefanol, 36. Hexosephosphatase, 49. — effect of arsenate and arsenite on action of, 73- Hexosephosphate, constitution of, 46. — enzymic decomposition of, in yeast- juice, 48. hydrolysis of, 52. — formation of, 44. — hydrolysis of, by acids, 45. — preparation of, 44. — properties of, 45. — theory of formation of, 97. Hexoses, action of alkalis on, 84. Hydrazidomonophosphoric ester of glucos- azone, 45. Iso-amyl alcohol, formation from leucine, 77. Isoleucine, decomposition of, by yeast, 77. Iwanoffs theory of fermentation, 52.
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