INDEX.
- Acetaldehyde, as an intermediate product of alcoholic
fermentation, 110.
- — reduction of by yeast, 110.
- Acetone-yeast, 38.
- Alanine, as an intermediate product of alcoholic fermentation, 115.
- Alcohol, formation of, from sugar by alkalis, 97.
- Alcoholic fermentation, attempts to separate enzymes of, from yeast-
cell, 15.
- — — by-products of, 85.
- — — equation of, 51.
- — — Gay-Lussac's theory of, 4.
- — — Iwanoff's theory of, 106.
- — — kinetics of, 120, 128.
- — — Lavoisier's views on, 3.
- — — Liebig's theory of, 8.
- — — Nägeli's theory of, 15.
- — — of the amino-acids, 87.
- — — — — theory of, 91.
- — — Pasteur's researches on, 11.
- — — Traube's enzyme theory of, 14.
- Alkalis, effect of, on hexoses, 96.
- Amino-acids, alcoholic fermentation of, 87.
- — stereoisomerides of, fermented at different rates by yeast, 89.
- d-Amyl alcohol, formation of from isoleucine, 86.
- Antiprotease in yeast-juice, 42, 65.
- Antiseptics, action of, on yeast-juice, 19, 36.
- Arsenate, effect of, on fermentation by yeast-juice and zymin, 73.
- Arsenite, effect of, on fermentation by yeast-juice, 77.
- Autofermentation of yeast-juice, 33, 119.
- — — effect of arsenates and arsenites on, 80.
- Baeyer's theory of fermentation, 99.
- Boiled yeast-juice, effect of, on fermentation by yeast-juice, 41.
- Carboxylase, 81, 93.
- — relation of to alcoholic fermentation, 83.
- Co-enzyme, effect of electric current on, 67.
- Concentration of sugar, effect of, on fermentation by yeast-juice, 34.
- Dauerhefe, 38.
- Diastatic enzyme of yeast-juice, 33.
- Dihydroxyacetone, fermentability of, 104.
- — formation of, in fermentation, 105.
- Dried yeast (Lebedeff), 24, 38.
- Endotryptase, 20.
- Enzyme action, laws of, 121.
- Enzymes, combined with protoplasm, 126.
- Equation of alcoholic fermentation, 51.
- Fermentation by yeast-juice, causes of cessation of, 64.
- Fermenting complex, 63.
- — power of yeast-juice, estimation of, 27.
- Formaldehyde, production of in alcoholic fermentation, 117.
- Formic acid theory of fermentation, 114.
- Fructose, fermentation of, by yeast-juice, 32.
- Fusel oil, formation of, from amino-acids, 85.
- Galactose, fermentation
of, by yeast, 131.
- — fermentation of, by yeast-juice, 32.
- Glucose, fermentation of, by yeast-juice, 32.
- Glyceraldehyde, fermentability of, 104.
- Glyceric acid, fermentation of, 108.
- Glycerol, formation in fermentation, 95.
- Glycogen as an intermediate product of alcoholic fermentation, 116.
- Grinding of yeast by hand, 22.
- — — — mechanical, 23.
- Glutamic acid, decomposition of, by yeast, 90.
- Hefanol, 38.
- Hexosediphosphoric acid phenylhydrazone, hydrazine salt of, 50.
- Hexosemonophosphoric acid osazone, hydrazine salt of, 50.
- Hexosephosphatase, 54.
- — effect of arsenate and arsenite on action of, 79.
- Hexosephosphate, constitution of, 51.
- Hexoses, action of alkalis on, 96,
- Isoamyl alcohol, formation from leucine, 87.
- Isoleucine, decomposition of, by yeast, 87.
- α-Ketonic acids, fermentation of, 81.
- Lactic acid, destruction of, by yeast-juice, 102.
- Leucine, decomposition of, by yeast, 87.
- Maceration extract, preparation of, 25.
- Mannose, fermentation of, by yeast, 131.
- — — of by yeast-juice, 32.
- Methylglyoxal, conversion of, into lactic acid, 101.
- Oxalacetic acid, formation of, from tartaric acid, 101.
- Permanent yeast, 38.
- Phenylethyl alcohol, 88.
- Phosphate, changes of, in alcoholic fermentation, 47.
- 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.
- 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.
- Zymin, 21, 38.
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TRANSCRIBER'S NOTE:
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Full stops, middle dots "·", or even "˙"—Dot Above"—were variably (randomly?) used in the original as decimal points and for denoting chemical bonds. These have been rendered as middle dots herein.
The reference to Colin's paper on page 5 has been changed from 1826 to 1825, to agree with the corresponding entry in the Bibliography. The reference to Turpin's paper on page 8 was changed to 1838 from 1839, for the same reason.
Tables and formulas have been edited for clarity and readability, while honoring the original form. For example, the two sequential equations at the top of page 110 originally had "+O" and "−H2O" written under the two arrows, and the two equations appeared on one line. These have been converted into two equations on two lines, with the arrow subtext moved into the equations.
The incorrect formula for the enol II. in the equation for Glucose dehydration near bottom of page 101 was corrected.