Abstract
THE appearance of Dr. Harden's “Alcoholic Fermentation” will be warmly welcomed by those engaged in studying problems connected with yeast and the production of alcohol. Dr. Harden's own contributions to the question of alcoholic fermentation are so well known that one expects and finds in this small volume a good up-to-date general survey of the subject. The material is divided up into eight chapters, of which the first is devoted to historical introduction, whilst the next four deal with the properties of zymase and the theories which have been developed since Buchner's fundamental discovery of the dependence of fermentation on enzymes rather than on necessarily living organisms.
Alcoholic Fermentation.
By Dr. A. Harden Pp. ix + 128. (London: Longmans, Green, and Co., 1911.) Price 4s. net.
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H., J. Alcoholic Fermentation . Nature 86, 579–580 (1911). https://doi.org/10.1038/086579a0
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DOI: https://doi.org/10.1038/086579a0
