WOHL, A. (1989), /Ueber die Acetale des Akroleïns und des Glycerinaldehyds/ 104 Ber., 31, 1796-1801. WOHL, A. (1907, 1), /Ueber Oxyfumar- und Oxymaleïnsäure/ 103 Ber., 40, 2282-2300. WOHL, A. (1907, 2), /Die neueren Ansichten über den chemischen Verlauf der Gärung/ 100, 104 Biochem. Zeitsch., 5, 45-65, and Zeitsch. angew. Chem., 20, 1169-1177. WOHL, A. (1908), /Zur Kenntnis der Dreikohlenstoffreihe/ 98 Ber., 41, 3599-3612. WOHL, A., und C. OESTERLIN (1901), /Ueberführung der Weinsäure in Oxalessigsäure durch Wasserabspaltung bei niederer Temperatur/ 100 Ber., 34, 1139-1148. [WÖHLER] (1839), /Das enträtselte Geheimniss der geistigen Gärung/. (/Vorläufige briefliche Mitteilung./) 8 Annalen, 29, 100-104. WROBLEWSKI, A. (1898), /Gärung ohne Hefezellen/ 19 Ber., 31, 3218-3225; Centr. Physiol., 12, 697-701. WROBLEWSKI, A. (1899), /Ueber den Buchner'schen Hefepresssaft/ 19 Centr. Physiol., 13, 284-297. WROBLEWSKI, A. (1901), /Ueber den Buchner'schen Hefepresssaft/ 19, 42 J. pr. Chem., (2), 64, 1-70. YOUNG, W. J. (1909), /The hexosephosphate formed by yeast-juice from hexose and phosphate/ 47, 56 (Prel. Note, Proc. Chem. Soc., 1907, 65.) Proc. Roy. Soc., B., 81, 528-545. YOUNG, W. J. (1911), /Ueber die Zusammensetzung der durch Hefepresssaft gebildeten Hexosephosphorsäure II./ 47, 50 Biochem. Zeitsch., 32, 178-188. INDEX. ACETALDEHYDE, as an intermediate product of alcoholic fermentation, 110. -- reduction of by yeast, 110. Acetone-yeast, 38. Alanine, as an intermediate product of alcoholic fermentation, 115. Alcohol, formation of, from sugar by alkalis, 97. Alcoholic fermentation, attempts to separate enzymes of, from yeast-cell, 15. -- -- by-products of, 85. -- -- equation of, 51. -- -- Gay-Lussac's theory of, 4. -- -- Iwanoff's theory of, 106. -- -- kinetics of, 120, 128. -- -- Lavoisier's views on, 3. -- -- Liebig's theory of, 8. -- -- Nägeli's theory of, 15. -- -- of the amino-acids, 87. -- -- -- -- theory of, 91. -- -- Pasteur's researches on, 11. -- -- Traube's enzyme theory of, 14. Alkalis, effect of, on hexoses, 96. Amino-acids, alcoholic fermentation of, 87. -- stereoisomerides of, fermented at different rates by yeast, 89. d-Amyl alcohol, formation of from isoleucine, 86. Antiprotease in yeast-juice, 42, 65. Antiseptics, action of, on yeast-juice, 19, 36. Arsenate, effect of, on fermentation by yeast-juice and zymin, 73. -- -- on autofermentation of yeast-juice, 80. -- nature of acceleration produced by, 78. Arsenite, effect of, on fermentation by yeast-juice, 77.