02381cam a22003133u 4500 44985 UtSlPG 20260610134031.0 m cr n 260607r2014||||utu|||||o|||||||||||||| d agr14001435 UtSlPG en iso639-1 TP Harden, Arthur, 1865-1940 Alcoholic Fermentation : Second Edition, 1914 Salt Lake City, UT : Project Gutenberg, 2014 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2014-02-23 Produced by David Clarke, RichardW, and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) "Alcoholic Fermentation" by Arthur Harden is a scientific publication written in the early 20th century. This work serves as a monograph focusing on the biochemical process of alcoholic fermentation, exploring the historical context, the discovery and function of zymase, and the mechanisms behind fermentation in yeast. It offers insights into how alcoholic beverages are produced via fermentation and discusses various biochemical principles related to this transformation. The opening of the text provides a preface detailing its roots in lectures given at prestigious institutions, outlining the rapid advancements in biochemical research since the groundbreaking discovery of zymase. Harden reflects on the historical journey of understanding fermentation, touching on early theories and the contributions of notable scientists like Lavoisier, Pasteur, and Buchner. The introduction sets the stage for an in-depth analysis of fermentation processes, signalling that the subsequent chapters will include discussions on enzyme action, the role of phosphates, by-products of fermentation, and the intricate chemical changes involved in the process, ultimately promising a detailed exploration of one of the key phenomena in physiological chemistry. (This is an automatically generated summary.) Original publication data not identified Fermentation https://www.gutenberg.org/ebooks/44985 85824 85824