Alcoholic Fermentation / Second Edition, 1914
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Chapters (60)
- Alcoholic Fermentation, 2nd Edition, 1914. By Arthur Harden.
- Monographs on Biochemistry.
- General Preface
- Monographs on Biochemistry
- Preface.
- Preface to the Second Edition.
- Chapter I. Historical Introduction.
- Chapter II. Zymase and its Properties.
- Discovery of Zymase.
- The Preparation of Yeast-Juice.
- Extraction of Zymase from Unground Yeast.
- 1. Maceration of Dried Yeast.
- 2. Other Methods.
- Practical Methods for the Estimation of the Fermenting Power of Yeast-Juice.
- The Alcoholic Fermentation of the Sugars by Yeast-Juice.
- (a) Relation to Fermentation by living Yeast.
- (b) Relation of Alcohol to Carbon Dioxide.
- (c) Relation of Carbon Dioxide and Alcohol Produced to the Amount of Sugar Fermented.
- (d) Fermentation of Different Carbohydrates. Autofermentation.
- (e) Effect of Concentration of Sugar on the Total Amount of Fermentation.
- (f) Effect of Varying Concentration of Yeast-Juice.
- (g) The Effect of Antiseptics on the Fermentation of Sugars by Yeast-Juice.
- Permanent Preparations Containing Active Zymase.
- Chapter III. The Function of Phosphates in Alcoholic Fermentation.
- Effect of the Addition of Phosphate to a Fermenting Mixture of Yeast-Juice and Sugar.
- Nature of the Phospho-organic Compound formed by Yeast-Juice and Zymin from the Hexoses and Phosphate.
- The Equation of Alcoholic Fermentation.
- Cycle of Changes Undergone by Phosphate in Alcoholic Fermentation.
- Effect of Phosphate on the Total Fermentation Produced by Yeast-Juice.
- Production of a Fermentable Sugar from Hexosephosphate by the Action of an Enzyme Contained in Yeast-Juice.
- Mechanism of the Formation of Hexosediphosphoric Acid.
- Chapter IV. The Co-enzyme of Yeast-juice.
- Chapter V. Action of Some Inhibiting and Accelerating Agents on the Enzymes of Yeast-juice.
- I. Influence of Concentration of Phosphate on the Course of Fermentation.
- II. Reaction of Fructose with Phosphates in Presence of Yeast-Juice.
- III. Effect of the Addition of Fructose on the Fermentation of Glucose or Mannose in Presence of a Large Excess of Phosphate.
- IV. Effect of Arsenates on the Fermentation of Sugars by Yeast-Juice and Zymin.
- V. Effect of Arsenites on the Fermentation Produced by Yeast-Juice.
- Nature of the Acceleration Produced by Arsenate and Arsenite.
- Chapter VI. Carboxylase.
- Relation of Carboxylase to Alcoholic Fermentation.
- Chapter VII. The by-products of Alcoholic Fermentation.
- Fusel Oil.
- Succinic Acid.
- Glycerol.
- Chapter VIII. The Chemical Changes Involved in Fermentation.
- The Lactic Acid Theory of Alcoholic Fermentation.
- Methylglyoxal, Dihydroxyacetone and Glyceraldehyde.
- The Pyruvic Acid Theory.
- The Formic Acid Theory.
- Other Theories.
- Chapter IX. The Mechanism of Fermentation.
- Fermentation by Living Yeast.
- Influence of Concentration of Dextrose on the Rate of Fermentation.
- Influence of the Concentration of Yeast.
- Temperature Coefficient of Alcoholic Fermentation by Yeast.
- Action of Accelerating Agents on Living Yeast.
- Fermentation of Different Sugars by Yeast.
- Bibliography.
- Index.
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