A Text-book on the Chemistry and Physics of Fermentative Changes.
By CARL OPPENHEIMER, Ph.D., M.D.,
Of the Physiological Institute at Eilangen.
Translated from the German by C. AINSWORTH MITCHELL, B.A., F.I.C., F.C.S.
Abridged Contents.—Introduction.—Definition.—Chemical Nature of Ferments.—Influence of External Factors.—Mode of Action.—Physiological Action.—Secretion.—Importance of Ferments to Vital Action.—Proteolytic Ferments.—Trypsin.—Bacteriolytic and Hæmolytic Ferments.—Vegetable Ferments.—Coagulating Ferments.—Saccharifying Ferments.—Diastases.—Polysaccharides.—Enzymes.—Ferments which decompose Glucosides.—Hydrolytic Ferments.—Lactic Acid Fermentation.—Alcoholic Fermentation.—Biology of Alcoholic Fermentation.—Oxydases.—Oxidising Fermentation.—Bibliography.—Index.
The present Translation embodies Notes and Additions to the Work made by the Author subsequent to its Publication in Germany.
"Such a veritable multum in parvo has never yet appeared. The author has set himself the task of writing a work on Ferments that should embrace human erudition on the subject"—Brewers' Journal.
Second Edition, Revised. In Large 8vo. Handsome Cloth. With Plate and Illustrations. Price 21s.