Fermentation: Vital or Chemical Process? (History of Science and Medicine Library)

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9789004152687: Fermentation: Vital or Chemical Process? (History of Science and Medicine Library)

This book is a brief history of the centuries-old fascination with the process of alcoholic fermentation, the debates about its nature, and its elucidation during the early twentieth century.

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About the Author:

Joseph S. Fruton, Ph.D. (1934) Biochemistry, Columbia University, is Eugene Higgins Professor Emeritus, Yale University. His latest publication is Methods and Styles in the Development of Chemistry (2002).

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Fruton, J.S.
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Book Description Brill, Netherlands, 2006. Hardback. Book Condition: New. Language: English . Brand New Book. Human knowledge of the conversion of grape must into wine and of cereal dough into bread is as old as agriculture. This book is a study of the ways this phenomenon (fermentation) has been considered since Aristotle to be analogous to natural processes such as human digestion. During 1200-1600 A.D., alchemists wrote ferments or elixirs that could turn lead into gold. A century later, in Newton s time, many physicians and natural philosophers considered fermentation to be an important natural process. The 18th century was marked by Lavoisier s celebrated experiment on alcoholic fermentation. The 19th-century debate about the nature of this process was concluded by Buchner s preparation of an active cell-free yeast extract. From 1910-1940 many researchers participated in the identification of the chemical intermediates and catalysts in the multi-enzyme pathway of alcoholic fermentation. Bookseller Inventory # AAN9789004152687

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Joseph S. Fruton
Published by Brill, Netherlands (2006)
ISBN 10: 9004152687 ISBN 13: 9789004152687
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Book Description Brill, Netherlands, 2006. Hardback. Book Condition: New. Language: English . Brand New Book. Human knowledge of the conversion of grape must into wine and of cereal dough into bread is as old as agriculture. This book is a study of the ways this phenomenon (fermentation) has been considered since Aristotle to be analogous to natural processes such as human digestion. During 1200-1600 A.D., alchemists wrote ferments or elixirs that could turn lead into gold. A century later, in Newton s time, many physicians and natural philosophers considered fermentation to be an important natural process. The 18th century was marked by Lavoisier s celebrated experiment on alcoholic fermentation. The 19th-century debate about the nature of this process was concluded by Buchner s preparation of an active cell-free yeast extract. From 1910-1940 many researchers participated in the identification of the chemical intermediates and catalysts in the multi-enzyme pathway of alcoholic fermentation. Bookseller Inventory # AAN9789004152687

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JOSEPH S. FRUTON.
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Book Description BRILL, 2006. Hardback. Book Condition: NEW. 9789004152687 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Bookseller Inventory # HTANDREE0127034

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Book Description Brill Academic Pub, 2006. Hardcover. Book Condition: Brand New. illustrated edition. 141 pages. 9.50x6.25x0.50 inches. In Stock. Bookseller Inventory # __9004152687

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Book Description see description. Book Condition: New. This item might Printed on Demand, please check. ISBN: 9789004152687. Publisher : BRILL. Author : Joseph Fruton. Publication date: 27-Oct-2006. Binding: Paperback. Number of pages: 160. Bookseller Inventory # HGB-9010

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