Fermentation

Vital or Chemical Process?

Joseph Fruton

$392.95 $314.40

Hardback

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English

Brill
27 October 2006

History of science; Brewing technology

Series: History of Science and Medicine Library

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.

By: Joseph Fruton
Imprint: Brill
Volume: 1
Dimensions: Height: 240mm, Width: 160mm, Spine: 15mm
Weight: 396g
ISBN: 9789004152687
ISBN 10: 9004152687
Series: History of Science and Medicine Library
Pages: 144
Publication Date: 27 October 2006
Audience: College/higher education , A / AS level
Format: Hardback
Publisher's Status: Active

Acknowledgements Introduction 1. Aristotle to Paracelsus 2. Van Helmont to Black 3. Lavoisier to Fischer 4. The Buchners to the Warburg Group Conclusion Bibliography Index

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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Fermentation

Vital or Chemical Process?

Joseph Fruton

$392.95 $314.40

Hardback

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