The Soluble Ferments and Fermentation

First published in 1901 as the second edition of an original from 1899, this book examines the relations between fermentation and the general metabolic phenomena of living organisms. The book reviews then-current research into the role of enzymes in fermentation as well as in other chemical reactions such as jelly-formation and the digestion of fat. This book will be of value to anyone with an interest in the history of science.1. The nature of fermentation and its relation to enzymes; 2. Diastase (amytase, ptyalin); 3. Animal disease; 4. Preparation of diastase and its course of action; 5. Conditions of the action of diastase; 6. Inulase; 7. Cytase, and other cellulose-dissolving enzymes; 8. Sugar-splitting enzymes; 9. Sugar-splitting enzymes (continued); 10. Glucoside-splitting enzymes; 11. Proteolytic enzymes. Proteolysis; 12. Proteolytic enzymes (continued); 13. Proteolytic enzymes (continued). Vegetable trypsins; 14. Fat-splitting enzymes. Lipase. (Pialyn, steapsin); 15. The clotting enzymes. Rennet; 16. The clotting enzymes (continued). Thrombase, (thrombin), the fibrin-ferment; 17. The clotting enzymes (continued). Pectase; 18. Ammoniacal fermentation. Urease; 19. Oxidases, or oxidising enzymes; 20. Alcoholic fermentation; 21. The fermentative power of protoplasm; 22. The secretion of enzymes; 23. The constitution of enzymes; 24. The mode of action of enzymes. Theories of fermentation; Bibliography; Index.