Chemie det Hefe und der alkoholischen Gärung


HORACE BROWN, in his charming reminiscences, maintains the thesis that it is to the study of the processes of brewing and other fermentation industries that we owe many of the advances which have so greatly extended our knowledge in the domains of preventive medicine, modern surgery, and sanitation. Be this as it may, and there is much to be said for it, there can at any rate be no doubt that yeast has been more thoroughly studied than any other micro-organism—and from the most diverse points of view. The book under review gives a clear and comprehensive account of these investigations, written by men who are peculiarly fitted for the task by their long experience in different branches of the subject. To Prof. Lindner fall the chapters on morphology, classification, and cultivation, whilst the remainder of the subject—the chemistry of the cell contents, the enzymes, and the energy relations—is dealt with by Prof. Eiiler.

Chemie det Hefe und der alkoholischen Gärung.

By Prof. H. Euler Prof. P. Lindner. Pp. x + 350 + 2 Tafel. (Leipzig: Akademische Verlagsgesellschaft m.b.H.: Gustav Fock, 1915.)

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HARDEN, A. Chemie det Hefe und der alkoholischen Gärung . Nature 107, 485–486 (1921).

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