Alcoholic Fermentation: Second Edition, 1914

Name: Alcoholic Fermentation: Second Edition, 1914
Author: Harden, Arthur

Harden, Arthur

Fermentation

Methylglyoxal, conversion of, into lactic acid, 101.

 -- non-fermentability of, 104.

 -- as an intermediate product of alcoholic fermentation, 113.

 OXALACETIC acid, formation of, from tartaric acid, 101.

 PERMANENT yeast, 38.

 Phenylethyl alcohol, 88.

 Phosphate, changes of, in alcoholic fermentation, 47.

 -- effect of, on fermentation by yeast-juice, 42.

 -- -- -- -- -- by zymin, 46.

 -- -- -- -- -- of fructose, 73.

 -- -- of on total fermentation of yeast-juice, 54.

 -- influence on fermentation of concentration of, 71.

 -- inhibition by, 71.

 Phosphates, essential for alcoholic fermentation, 55.

 Proteoclastic enzyme of yeast, 20.

 Protoplasmic theory of activity of yeast-juice, 19.

 Pyruvic acid, fermentation of, 81.

 -- -- theory of fermentation, 109.

 RATE of fermentation, controlling factors of, 119.

 Reductase, intervention of, in alcoholic fermentation, 111.

 SERUM, effect of, on fermentation by yeast-juice, 41.

 Succinic acid, formation of, in fermentation, 89.

 -- -- formed from glutamic acid by yeast, 90.

 Synthetic enzyme in yeast-juice, 32.

 TEMPERATURE coefficient of fermentation by yeast, 129.

 -- -- -- -- by zymin, 122.

 -- -- -- esterification of phosphoric acid by yeast extract, 58.

 Tryptophol, 88.

 Tyrosol, 88.

 WOHL'S theory of fermentation, 101.

 YEAST, action of toluene on, 124.

 -- and yeast-juice, fermentation by, compared, 29, 124.

 -- discovery of the vegetable nature of, 5.

 -- fermentation by, 127.

 -- -- of different sugars by, 130.

 -- influence of concentration of dextrose on fermentation by, 128.

 -- -- -- -- of, on rate of fermentation, 129.

 -- -- of toluene on autofermentation of, 126.

 -- nature of the process of fermentation by, 123.

 -- temperature coefficient of fermentation by, 129.

 -- theories of fermentation by, 133.

 Yeast-juice and yeast, fermenting powers compared, 29, 124.

 -- co-enzyme of, 59.

 -- dialysis of, 59, 62.

 -- effect of arsenate on fermentation by, 75.

 -- -- of concentration of sugar on fermentation by, 34.

 -- -- of dilution on fermentation by, 35.

 -- -- of phosphate on total fermentation, produced by, 54.

 -- estimation of fermenting power of, 27.

 -- evaporation of, 37.

 -- filtration of through gelatin filter, 59.

 -- precipitation of, 38.

 -- preparation of, 21.

 -- properties of, 19.

 -- ratio of alcohol and carbon dioxide, produced by, 30.

 -- synthesis of complex carbohydrate by, 31.

 -- variation of rate of fermentation by, with concentration of
      sugar, 121.

 ZYMASE, Buchner's discovery of, 16.

 -- enzymic destruction of, 64.

 -- properties of, 18.

 -- regeneration of inactive, 64.

 -- separation from co-enzyme, 59.

 Zymin, 21, 38.

 -- fermentation by, 39.

 -- rate of fermentation by, 39.

 -- temperature coefficient of fermentation by, 122.

 ABERDEEN: THE UNIVERSITY PRESS

TRANSCRIBER'S ENDNOTE.

Public-domain text, read in full here on John Shaqi.

Opening the text

Alcoholic Fermentation: Second Edition, 1914Harden, Arthur

Science

Alcoholic Fermentation: Second Edition, 1914

Harden, Arthur

Fermentation

Methylglyoxal, conversion of, into lactic acid, 101.

 -- non-fermentability of, 104.

 -- as an intermediate product of alcoholic fermentation, 113.

 OXALACETIC acid, formation of, from tartaric acid, 101.

 PERMANENT yeast, 38.

 Phenylethyl alcohol, 88.

 Phosphate, changes of, in alcoholic fermentation, 47.

 -- effect of, on fermentation by yeast-juice, 42.

 -- -- -- -- -- by zymin, 46.

 -- -- -- -- -- of fructose, 73.

 -- -- of on total fermentation of yeast-juice, 54.

 -- influence on fermentation of concentration of, 71.

 -- inhibition by, 71.

 Phosphates, essential for alcoholic fermentation, 55.

 Proteoclastic enzyme of yeast, 20.

 Protoplasmic theory of activity of yeast-juice, 19.

 Pyruvic acid, fermentation of, 81.

 -- -- theory of fermentation, 109.

 RATE of fermentation, controlling factors of, 119.

 Reductase, intervention of, in alcoholic fermentation, 111.

 SERUM, effect of, on fermentation by yeast-juice, 41.

 Succinic acid, formation of, in fermentation, 89.

 -- -- formed from glutamic acid by yeast, 90.

 Synthetic enzyme in yeast-juice, 32.

 TEMPERATURE coefficient of fermentation by yeast, 129.

 -- -- -- -- by zymin, 122.

 -- -- -- esterification of phosphoric acid by yeast extract, 58.

 Tryptophol, 88.

 Tyrosol, 88.

 WOHL'S theory of fermentation, 101.

 YEAST, action of toluene on, 124.

 -- and yeast-juice, fermentation by, compared, 29, 124.

 -- discovery of the vegetable nature of, 5.

 -- fermentation by, 127.

 -- -- of different sugars by, 130.

 -- influence of concentration of dextrose on fermentation by, 128.

 -- -- -- -- of, on rate of fermentation, 129.

 -- -- of toluene on autofermentation of, 126.

 -- nature of the process of fermentation by, 123.

 -- temperature coefficient of fermentation by, 129.

 -- theories of fermentation by, 133.

 Yeast-juice and yeast, fermenting powers compared, 29, 124.

 -- co-enzyme of, 59.

 -- dialysis of, 59, 62.

 -- effect of arsenate on fermentation by, 75.

 -- -- of concentration of sugar on fermentation by, 34.

 -- -- of dilution on fermentation by, 35.

 -- -- of phosphate on total fermentation, produced by, 54.

 -- estimation of fermenting power of, 27.

 -- evaporation of, 37.

 -- filtration of through gelatin filter, 59.

 -- precipitation of, 38.

 -- preparation of, 21.

 -- properties of, 19.

 -- ratio of alcohol and carbon dioxide, produced by, 30.

 -- synthesis of complex carbohydrate by, 31.

 -- variation of rate of fermentation by, with concentration of
      sugar, 121.

 ZYMASE, Buchner's discovery of, 16.

 -- enzymic destruction of, 64.

 -- properties of, 18.

 -- regeneration of inactive, 64.

 -- separation from co-enzyme, 59.

 Zymin, 21, 38.

 -- fermentation by, 39.

 -- rate of fermentation by, 39.

 -- temperature coefficient of fermentation by, 122.

 ABERDEEN: THE UNIVERSITY PRESS

TRANSCRIBER'S ENDNOTE.

Public-domain text, read in full here on John Shaqi.

Alcoholic Fermentation: Second Edition, 1914

Alcoholic Fermentation: Second Edition, 1914

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