The soluble ferments and fermentation / J. Reynolds Green.

  • Green, J. Reynolds (Joseph Reynolds), 1848-1914.
Date:
1901
Catalogue details

Licence: In copyright

Credit: The soluble ferments and fermentation / J. Reynolds Green. Source: Wellcome Collection.

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    CONTENTS. CHAPTER I. THE NATURE OF FERMENTATION AND ITS RELATION TO ENZYMES. Early views of fermentation ; work of Becher, Leuwenhoek, Lavoisier ; discovery of the true nature of yeast by de Latour, Schwann, and Kiitzing; views of Pasteur, Liebig, and Naegeli. Discovery of enzymes ; organised and unorganised ferments ; vital phenomena of protoplasm and its relation to fermentation. Characteristics of enzymes : classification. pp. 1—14. CHAPTER II. DIASTASE. {amylase, PTYALIN.) Discovery of diastase ; work of Kirchhoflf, Leuchs, Payen and Persoz ; different sources of diastase. Diastase of translocation ; its distribution ; occuiTence in seeds, leaves, tubers, pollen, fungi. Diastase of secretion ; structure of the scutellum; variations in secretion during germination ; the aleurone-layer of grasses and its relation to diastase ; differences between the two varieties of vegetable diastase ; diastase in Bacteria. pp. 15—32. CHAPTER III. ANIMAL DIASTASE. Discovery of diastase in saliva and in panci’eatic juice ; distribution in the animal body ; secretion of saliva ; antecedent of diastase ; diastase in the liver ; distribution of diastase in the Invcrtebrata. pp. 33—44.