{"product_id":"the-soluble-ferments-and-fermentation-paperback-9781107673953","title":"The Soluble Ferments and Fermentation (Paperback \/ softback) 9781107673953","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eThe Soluble Ferments and Fermentation\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFirst published in 1901 this book examines the relations between fermentation and the general metabolic phenomena of living organisms.\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eJ. Reynolds Green (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781107673953, Cambridge University Press\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 2 January 2014\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e530 pages\u003cbr\u003e23 x 15.4 x 3.3 cm, 0.83 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eFirst published in 1901 as the second edition of an original from 1899, this book examines the relations between fermentation and the general metabolic phenomena of living organisms. The book reviews then-current research into the role of enzymes in fermentation as well as in other chemical reactions such as jelly-formation and the digestion of fat. This book will be of value to anyone with an interest in the history of science.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e1. The nature of fermentation and its relation to enzymes\u003cbr\u003e 2. Diastase (amytase, ptyalin)\u003cbr\u003e 3. Animal disease\u003cbr\u003e 4. Preparation of diastase and its course of action\u003cbr\u003e 5. Conditions of the action of diastase\u003cbr\u003e 6. Inulase\u003cbr\u003e 7. Cytase, and other cellulose-dissolving enzymes\u003cbr\u003e 8. Sugar-splitting enzymes\u003cbr\u003e 9. Sugar-splitting enzymes (continued)\u003cbr\u003e 10. Glucoside-splitting enzymes\u003cbr\u003e 11. Proteolytic enzymes. Proteolysis\u003cbr\u003e 12. Proteolytic enzymes (continued)\u003cbr\u003e 13. Proteolytic enzymes (continued). Vegetable trypsins\u003cbr\u003e 14. Fat-splitting enzymes. Lipase. (Pialyn, steapsin)\u003cbr\u003e 15. The clotting enzymes. Rennet\u003cbr\u003e 16. The clotting enzymes (continued). Thrombase, (thrombin), the fibrin-ferment\u003cbr\u003e 17. The clotting enzymes (continued). Pectase\u003cbr\u003e 18. Ammoniacal fermentation. Urease\u003cbr\u003e 19. Oxidases, or oxidising enzymes\u003cbr\u003e 20. Alcoholic fermentation\u003cbr\u003e 21. The fermentative power of protoplasm\u003cbr\u003e 22. The secretion of enzymes\u003cbr\u003e 23. The constitution of enzymes\u003cbr\u003e 24. The mode of action of enzymes. Theories of fermentation\u003cbr\u003e Bibliography\u003cbr\u003e Index.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Organic chemistry [\u003ca title=\"See our other books on Organic chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Organic%20chemistry%20%5BPNN%5D%22\"\u003ePNN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Cambridge University Press","offers":[{"title":"Default Title","offer_id":46265872220440,"sku":"9781107673953","price":51.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9781107673953i.jpg?v=1694507469","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/the-soluble-ferments-and-fermentation-paperback-9781107673953","provider":"Freshly Printed Books","version":"1.0","type":"link"}