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Alcoholic Fermentation / Second Edition, 1914 cover

Alcoholic Fermentation / Second Edition, 1914

By Arthur Harden
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Science - Chemistry/Biochemistry

About This Book

The monograph offers an experimental and conceptual account of alcoholic fermentation, focusing on enzyme preparations derived from yeast and the biochemical conversion of sugars to alcohol and carbon dioxide. It analyzes zymase and diastatic activities, the hydrolysis and fermentability of mono- and polysaccharides including glycogen, and differences between extracts of top and bottom yeast. Quantitative studies of reaction kinetics, the influence of substrate concentration, and methodological considerations for preparing and assaying yeast extracts are combined with historical notes and an extensive bibliography to guide further research.

About the Author

Harden, Arthur portrait

Arthur Harden

Arthur Harden was a prominent British biochemist known for his significant contributions to the study of fermentation processes. His notable work, "Alcoholic Fermentation," published in its second edition in 1914, explores the biochemical mechanisms underlying fermentation, particularly in relation to yeast. Harden's research played a crucial role in advancing the understanding of enzymatic activity and its applications in various industries, including brewing and food production. His insights have had a lasting impact on both scientific research and practical applications in biochemistry.

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