Alcoholic Fermentation

About this eBook

Author

Harden, Arthur, 1865-1940

Title

Alcoholic Fermentation Second Edition, 1914

Credits

Produced by David Clarke, RichardW, and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TP: Technology: Chemical technology

Subject

Fermentation

Category

Text

eBook-No.

44985

Project Gutenberg

https://www.gutenberg.org/ebooks/44985

Release Date

February 23, 2014

Copyright

Public domain in the USA.

Contents

1. 1.ALCOHOLIC FERMENTATION 2nd Edition, 1914 by Arthur Harden
2. 2.MONOGRAPHS ON BIOCHEMISTRY — GENERAL PREFACE. — MONOGRAPHS ON BIOCHEMISTRY Royal 8vo.
3. 3.PREFACE.
4. 4.PREFACE TO THE SECOND EDITION.
5. 5.CONTENTS.
6. 6.CHAPTER I. HISTORICAL INTRODUCTION.
7. 7.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.
8. 8.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.
9. 9.CHAPTER IV. THE CO-ENZYME OF YEAST-JUICE.
10. 10.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.
11. 11.CHAPTER VI. CARBOXYLASE. — Relation of Carboxylase to Alcoholic Fermentation.
12. 12.CHAPTER VII. THE BY-PRODUCTS OF ALCOHOLIC FERMENTATION. — Fusel Oil. — Succinic Acid. — Glycerol.
13. 13.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.
14. 14.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.
15. 15.BIBLIOGRAPHY.
16. 16.INDEX.

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