Fermentation: Vital or Chemical Process? - Couverture rigide

Fruton, Joseph

 
9789004152687: Fermentation: Vital or Chemical Process?
Couverture rigide
ISBN 10 : 9004152687 ISBN 13 : 9789004152687
Editeur : Brill, 2006

Synopsis

Human knowledge of the conversion of grape must into wine and of cereal dough into bread is as old as agriculture. This book is a study of the ways this phenomenon (fermentation) has been considered since Aristotle to be analogous to natural processes such as human digestion. During 1200-1600 A.D., alchemists wrote "ferments" or "elixirs" that could turn lead into gold. A century later, in Newton's time, many physicians and natural philosophers considered fermentation to be an important natural process. The 18th century was marked by Lavoisier's celebrated experiment on alcoholic fermentation. The 19th-century debate about the nature of this process was concluded by Buchner's preparation of an active cell-free yeast extract. From 1910-1940 many researchers participated in the identification of the chemical intermediates and catalysts in the multi-enzyme pathway of alcoholic fermentation.

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À propos de l'auteur

Joseph S. Fruton, Ph.D. (1934) Biochemistry, Columbia University, is Eugene Higgins Professor Emeritus, Yale University. His latest publication is Methods and Styles in the Development of Chemistry (2002).

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Brill
Date d'édition
2006
Langue
anglais
ISBN 10 
9004152687
ISBN 13 
9789004152687
Reliure
Relié
Nombre de pages
160
Coordonnées du fabricant
non disponible
Personne responsable
non disponible