Alcoholic Fermentation Classic Reprint
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Alcoholic Fermentation Classic Reprint
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Author : Arthur Harden
language : en
Publisher:
Release Date : 2015-08-09
Alcoholic Fermentation Classic Reprint written by Arthur Harden and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-09 with Science categories.
Excerpt from Alcoholic Fermentation The problem of alcoholic fermentation, of the origin and nature of that mysterious and apparently spontaneous change which converted the insipid juice of the grape into stimulating wine, seems to have exerted a fascination over the minds of natural philosophers from the very earliest times. No date can be assigned to the first observation of the phenomena of the process. History finds man in the possession of alcoholic liquors, and in the earliest chemical writings we find fermentation, as a familiar natural process, invoked to explain and illustrate the changes with which the science of those early days was concerned. Throughout the period of alchemy fermentation plays an important part; it is, in fact, scarcely too much to say that the language of the alchemists and many of their ideas were founded on the phenomena of fermentation. The subtle change in properties permeating the whole mass of material, the frothing of the fermenting liquid, rendering evident the vigour of the action, seemed to them the very emblems of the mysterious process by which the long sought for philosopher's stone was to convert the baser metals into gold. As chemical science emerged from the mists of alchemy, definite ideas about the nature of alcoholic fermentation and of putrefaction began to be formed. Fermentation was distinguished from other chemical changes in which gases were evolved, such as the action of acids on alkali carbonates (Sylvius de le Boe, 1659); the gas evolved was examined and termed gas vinorum, and was distinguished from the alcohol with which it had at first been confused (van Helmont, 1648); afterwards it was found that like the gas from potashes it was soluble in water (Wren, 1664). The gaseous product of fermentation and putrefaction was identified by MacBride, in 1764, with the fixed air of Black, whilst Cavendish in 1766 showed that fixed air alone was evolved in alcoholic fermentation and that a mixture of this with inflammable air was produced by putrefaction. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Alcoholic Fermentation
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Author : Arthur Harden
language : en
Publisher:
Release Date : 1911
Alcoholic Fermentation written by Arthur Harden and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1911 with Alcohol categories.
Canadian Waste Sulphite Liquor As A Source Of Alcohol Classic Reprint
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Author : Vernon K. Krieble
language : en
Publisher: Forgotten Books
Release Date : 2018-03-18
Canadian Waste Sulphite Liquor As A Source Of Alcohol Classic Reprint written by Vernon K. Krieble and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-18 with Science categories.
Excerpt from Canadian Waste Sulphite Liquor as a Source of Alcohol In conclusion, I wish to express my indebtedness to Dr. Jo'nes, Acting Head of the. Department of Hygiene, for permit-ting me the use of the Department's Laboratory of Bacteriology to make the fermentation tests, to Dr. Bates and Mr. Hovey, of the Forest Pioducts Laboratories, for suggestions, and expecially to Mr. Hovey for making the cooks of pure Balsam Fir-and Spruce. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
New Fields For Brewers And Others Active In The Fermentation And Allied Industries Classic Reprint
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Author : Carl A. Nowak
language : en
Publisher: Forgotten Books
Release Date : 2017-10-29
New Fields For Brewers And Others Active In The Fermentation And Allied Industries Classic Reprint written by Carl A. Nowak and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-29 with Science categories.
Excerpt from New Fields for Brewers and Others Active in the Fermentation and Allied Industries Low alcoholic beers. Classification. Low Alcoholic Beverages belonging to Class I. Low Alcoholic Beverages belonging to Class II. Low Alcoholic Beverages belonging to Class III. Gen eral Considerations. Graphic Chart for Low and non-alcoholic Beverages. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Fermented Beverages
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Author : J. H. Moore
language : en
Publisher: Forgotten Books
Release Date : 2016-10-01
Fermented Beverages written by J. H. Moore and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-01 with Health & Fitness categories.
Excerpt from Fermented Beverages: Their Effects on Mankind The Report testifies then that alcohol is a food within the definition laid down, and it is obvious that the definition is in fact much wider than the Report explicitly allows. The Committee concedes that if anyone chooses to maintain that the word 'food should be restricted to substances included in Classes I and 2 he is perfectly entitled to do so. He would then be justified in stating that alcohol is not a food, provided that he made perfectly clear the limited sense in which he was using the word (page But it is difficult to imagine, especially in view of what is pointed out above, that anyone will attempt to maintain such a position. If the facts underlying the Committee's conclusions are accepted the food value of alcohol is no longer in dispute. That may be no addition to popular knowledge, but it is at any rate a sufficient vindication of alcohol on one of the several charges made against it by the prohibitionists. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The Life Of Pasteur Classic Reprint
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Author : René Vallery-Radot
language : en
Publisher: Forgotten Books
Release Date : 2015-07-17
The Life Of Pasteur Classic Reprint written by René Vallery-Radot and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-17 with Biography & Autobiography categories.
Excerpt from The Life of Pasteur Pasteur to the sure ground on which we now stand. Starting as a pure chemist, and becoming interested in the science of crystallography, it was not until his life at Lille, a town with important brewing industries, that Pasteur became interested in the biological side of chemical problems. Many years before it had been noted by qagniard-latour that yeast was composed of cells capable of reproducing themselves by a sort of budding, and he made the keen suggestion that it was possibly through some effect of their vegetation that the sugar was transformed. But Liebig's view everywhere prevailed that the ferment was an alterable, organic substance which exercised a catalytic force, transforming the sugar. It was in August, 1857, that Pasteur sent his famous paper on Lactic Acid Fermentation to the Lille Scientific Society; and in December of the same year he presented to the Academy of Sciences a paper on Alcoholic Fermentation, in which he concluded that the deduplication of sugar into alcohol and carbonic acid is cor relevant to a phenomena of life. These studies had the signal effect of diverting the man from the course of his previous more strictly chemical studies. It is interesting to note how slowly these views dislocated the dominant theories of Liebig. More than ten years after their announcement I remember that we had in our chemical lectures the catalytic theory very fully presented. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Making Muscadine Table Wine Classic Reprint
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Author : Carroll
language : en
Publisher: Forgotten Books
Release Date : 2017-10-27
Making Muscadine Table Wine Classic Reprint written by Carroll and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-27 with Cooking categories.
Excerpt from Making Muscadine Table Wine Wine is the product of a sound alcoholic fermentation of grape juice by yeast. In this process, yeast consume the grape sugars and produce ethyl alcohol and carbon dioxide gas. In addition, many other chemical substances are produced in small quantities which contribute to the flavor and aroma of the wine. Flavor and aroma are further enhanced by proper aging of the wine. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Alcoholic Fermentation
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Author : Arthur Harden
language : en
Publisher:
Release Date : 2019-07-08
Alcoholic Fermentation written by Arthur Harden and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-08 with Science categories.
Alcoholic Fermentation: Edited By R. H. A. Plimmer And F. G. Hopkins This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentional\unintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work. We believe that this work holds historical, cultural and/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content. HAPPY READING!
Drinks Of The World Classic Reprint
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Author : James Mew
language : en
Publisher: Forgotten Books
Release Date : 2017-12-26
Drinks Of The World Classic Reprint written by James Mew and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-26 with Social Science categories.
Excerpt from Drinks of the World To remedy this loss we must drink, as a stoppage of the supply would kill sooner than if solid food were withheld, for then the body would, for a time, live upon its own substance, as in the cases of the fasting men of the last two years but few people can live longer than three days without drinking, and death by thirst is looked upon as one of the most cruel forms of dissolu tion. To palliate thirst, however, it: is not absolutely necessary to drink, as a moist atmosphere or copious bathing will do much towards allaying it, - the one by introducing moisture into the system by means of the lungs, the other through the medium of the skin. Thirst is the notice given by Nature that liquid aliment is required to repair the waste of the body; and, as in the case of Hunger, she has kindly provided that supplying the deficiency shall be a pleasant sensa tion, and one calculated to call up a feeling of grati tude for the means of allaying the want. Indeed, no man knows the real pleasures of eating and drinking, until he has suffered both hunger and thirst. Water, as a means of slaking man's thirst, has been provided for him in abundance from the time of Father Adam, whose Ale is so vaunted by ab stainers from alcoholic liquors. But Water, unless charged with Carbonic Acid gas, or containing some mineral in solution, is considered by some, as a con stant drink, rather vapid and Man, as he became civilized, has made himself other beverages, more or less tasty, and provocative of excess, and also more orless deleterious to his internal economy. The juice of luscious fruits was expressed, the vine was made to give up its life blood and, probably through accident, alcoholic fermentation was discovered, and a new zest was given to drinking. A good servant, Alcohol is a bad master; but that it satisfies a widely felt craving, probably induced by civilization, is certain, for most savage tribes, emerging from their primitive and natural state, manufacture drinks from divers vegetable substances, more or less alcoholic. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Micro Organisms And Fermentation Classic Reprint
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Author : Alfred Jorgensen
language : en
Publisher: Forgotten Books
Release Date : 2017-10-21
Micro Organisms And Fermentation Classic Reprint written by Alfred Jorgensen and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-21 with Science categories.
Excerpt from Micro-Organisms and Fermentation Beer yeast was sown on a moist slice of bread; the culture was carefully covered with a glass shade, and all manner of precautions were Observed in order to protect the growth from external contamination. After some days a growth of mould appeared, as is always the case with moist bread; and the conclusion was therefore drawn that the beer yeast was the origin of the mould, and that, consequently, yeast and mould fungi were different phases of development of one and the same species. A number of years elapsed before what are now universally acknowledged to be the Obvious requirements of such investiga tions were put in practice, namely, that the first thing to be ascertained is the point from which to start before any con elusions can be drawn. This requirement was gradually defined with greater precision, and at last, as we shall see later, a point was reached which satisfies this demand in a higher degree than has hitherto been the case in the allied branches of science. A microscope capable of magnifying to the extent of 1000 diameters is, as a rule, necessary for the investigation Of micro organisms. F or the yeast and mould fungi the only preparation generally required consists in placing a drop of the liquid con taining the organisms on an Object-glass, and spreading it out in a thin layer by means of a cover - glass. When cultivated on solid substances, a very small portion of the growth is first mixed with a drop of water. At any rate, the preliminary examination of bacteria must always be performed in this manner. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
