The Soluble Ferments And Fermentation Classic Reprint
DOWNLOAD
AUDIOBOOK
Download The Soluble Ferments And Fermentation Classic Reprint PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get The Soluble Ferments And Fermentation Classic Reprint book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
The Soluble Ferments And Fermentation
DOWNLOAD
AUDIOBOOK
Author : J. Reynolds Green
language : en
Publisher: Cambridge University Press
Release Date : 2014-01-02
The Soluble Ferments And Fermentation written by J. Reynolds Green and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-02 with Science categories.
First published in 1901 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.
The Soluble Ferments And Fermentation Classic Reprint
DOWNLOAD
AUDIOBOOK
Author : J. Reynolds Green
language : en
Publisher: Forgotten Books
Release Date : 2017-12-02
The Soluble Ferments And Fermentation Classic Reprint written by J. Reynolds Green and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-02 with categories.
Excerpt from The Soluble Ferments and Fermentation HE various problems connected with the phenomena of fermentation have received attention during the past ten years from so many investigators in different countries, and are occupying the minds of so many people to-day, that it has seemed desirable to put together, as far as possible, the results reached up to the present time, and to put forward a view of our present position with regard to the whole subject. 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 Soluble Ferments And Fermentation
DOWNLOAD
AUDIOBOOK
Author : Joseph Reynolds Green
language : en
Publisher: Palala Press
Release Date : 2016-05-18
The Soluble Ferments And Fermentation written by Joseph Reynolds Green and has been published by Palala Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-18 with categories.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Alcoholic Fermentation Classic Reprint
DOWNLOAD
AUDIOBOOK
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.
Micro Organisms And Fermentation Classic Reprint
DOWNLOAD
AUDIOBOOK
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.
On Fermentation
DOWNLOAD
AUDIOBOOK
Author : Paul Schützenberger
language : en
Publisher: BoD – Books on Demand
Release Date : 2024-06-06
On Fermentation written by Paul Schützenberger and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-06 with Fiction categories.
Reprint of the original, first published in 1876.
On Fermentation
DOWNLOAD
AUDIOBOOK
Author : Paul Schützenberger
language : en
Publisher:
Release Date : 1876
On Fermentation written by Paul Schützenberger and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1876 with Fermentation categories.
On Fermentation
DOWNLOAD
AUDIOBOOK
Author : Alonzo Englebert Taylor
language : en
Publisher: Forgotten Books
Release Date : 2017-11-27
On Fermentation written by Alonzo Englebert Taylor and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-27 with Science categories.
Excerpt from On Fermentation: From the Hearst Laboratory of Pathology The control of the conditions - the purity of the reacting com ponents and of the ferment, the temperature, concentration, and the inhibition or inactivation of the ferment - will determine the reliability of the results. It is to be confessed that too often such control has not been attained. The more nearly the experiment approximates the conditions of an ideal chemical experiment, the more credible the results. To be entirely definite the results should be quantitative and capable of a mathematical interpre tation. The problem of fermentations differs only in degree from'the problem of catalytic reactions, directly in proportion to our inability to study all the aspects as above stated, to control the variables and to define the experimental magnitudes. These conditions have thus far been best attained in connection with the study of the ferments derived from the vegetable or lower orders of animal life. 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.
Handbook On Fermented Foods And Chemicals
DOWNLOAD
AUDIOBOOK
Author : NPCS Board of Consultants & Engineers
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2011-10-01
Handbook On Fermented Foods And Chemicals written by NPCS Board of Consultants & Engineers and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-01 with categories.
Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, and sometimes for the keeping quality of the product. The manufacture of fermented food products is carried out on a small scale in homes in every country. Fermented products are more palatable and are not as easily spoiled as the natural products. The microorganisms that produce the desirable changes may be the natural flora on the material to be fermented, or may be added as starter cultures. The yield of organic acids principally lactic, serve as a preserving agents. Lactic acid fermentation is an anaerobic intramolecular oxidation reduction process. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentations. In some fermented food products, yeasts and moulds also participate along with lactic acid bacteria. Most of the reactions in living organisms are catalyzed by protein molecules called enzymes. Enzymes can rightly be called the catalytic machinery of living systems. The real break through of enzymes occurred with the introduction of microbial proteases into detergents. Most of the enzymes are produced by microorganisms in submerged cultures in large reactors called fermentors. In choosing the production strain several aspects have to be considered. Industrial enzyme market is growing steadily. The reason for this lies in improved production efficiency resulting in cheaper enzymes, in new application fields. Tailoring enzymes for specific applications will be a future trend with continuously improving tools and understanding of structure-function relationships and increased search for enzymes from exotic environments. This field deals with how are the enzymes used and applied in practical processes. A lot of fungal, bacterial and actinomycete strains with potential for producing novel industrial enzymes have been identified. This book contains sterilization, fermentation processes, aeration and agitation, use of yeast, yeast production, fermentation raw materials, production of bacterial enzymes, bread making methods, effluent treatment, production of actinomycete protease, lactic acid, citric acid. This handbook will be very helpful to its readers who are just beginners in this field and will also find useful for upcoming entrepreneurs, existing industries, food technologist, technical institution etc.
Fermentation Organisms
DOWNLOAD
AUDIOBOOK
Author : Alb Klocker
language : en
Publisher: Forgotten Books
Release Date : 2017-09-16
Fermentation Organisms written by Alb Klocker and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-16 with Science categories.
Excerpt from Fermentation Organisms: A Laboratory Handbook The contents of the present work are divided into three sections. The first of these contains a description of the manner in which the science of the organisms of fermentation has gradually developed; at the same time, an indication is given of the most important steps which have marked the progress of our science. 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.
