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Contribution To The Study Of Fermentation Vol 1 Classic Reprint
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Book Synopsis Contribution to the Study of Fermentation, Vol. 1 (Classic Reprint) by : Edmund Henry Twight
Download or read book Contribution to the Study of Fermentation, Vol. 1 (Classic Reprint) written by Edmund Henry Twight and published by Forgotten Books. This book was released on 2017-11-18 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Contribution to the Study of Fermentation, Vol. 1 It is easy to recognize the great losses which accrue ln sweet-wine Wineries from fermentation at high temperatures, especially' if it is the ambition of the wine-maker' to ferment them 'as rapidly as possible. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Practical Studies in Fermentation by : Emil Chr Hansen
Download or read book Practical Studies in Fermentation written by Emil Chr Hansen and published by Forgotten Books. This book was released on 2017-10-29 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Practical Studies in Fermentation: Being Contributions to the Life History of Micro-Organisms The new ideas which I brought forward in my practical studies in fermentation were at first favourably received by a few only of my colleagues, but were, on the contrary, opposed by most of them. I am glad to be able to state here that some of my former opponents may now be counted amongst the most active supporters of my work. I regard this as the greatest tribute which could be paid to it. Notwithstanding the success which in different countries attended my endeavours at reform, I had in reality to fight an unbroken battle for its progress; every step had to be gained by a struggle, and it is this which has to a large extent put a characteristic stamp upon the following re searches. A great incitement to me in this case, as always, has been the desire to contribute to that literature, the object of which is to prove to the outside world that we in Denmark earnestly take our share of the work of progress, and that, notwithstanding all political reverses, our little nation is still able to develop and carry out independent scientific research. In conclusion I have much pleasure in expressing my best thanks to Dr. Miller for the great interest and care which he has bestowed upon the translation of my work. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis On Fermentation, Vol. 20 (Classic Reprint) by : P. Schützenberger
Download or read book On Fermentation, Vol. 20 (Classic Reprint) written by P. Schützenberger and published by Forgotten Books. This book was released on 2018-02-18 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from On Fermentation, Vol. 20 Fermentation is only a particular instance, selected from among the chemical phenomena of which living organisms are the field it, like all biological reactions, comes before us as a manifestation of the special force residing in these organisms, or rather in their cellular elements. If we leave the nature of the fermenting body, and the products derived from it, in the background, there is nothing to distinguish fermentation from the other chemical transformations which take place in the animal or vegetable economy. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Contribution to the study of fermentation by : Edmund Henry Twight
Download or read book Contribution to the study of fermentation written by Edmund Henry Twight and published by . This book was released on 1904 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis On Fermentation by : Alonzo Englebert Taylor
Download or read book On Fermentation written by Alonzo Englebert Taylor and published by Forgotten Books. This book was released on 2017-11-27 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from On Fermentation: From the Hearst Laboratory of Pathology The control of the conditions - the purity of the reacting com ponents and of the ferment, the temperature, concentration, and the inhibition or inactivation of the ferment - will determine the reliability of the results. It is to be confessed that too often such control has not been attained. The more nearly the experiment approximates the conditions of an ideal chemical experiment, the more credible the results. To be entirely definite the results should be quantitative and capable of a mathematical interpre tation. The problem of fermentations differs only in degree from'the problem of catalytic reactions, directly in proportion to our inability to study all the aspects as above stated, to control the variables and to define the experimental magnitudes. These conditions have thus far been best attained in connection with the study of the ferments derived from the vegetable or lower orders of animal life. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Contribution to the study of fermentation. 1 by : Edmund H. Twight
Download or read book Contribution to the study of fermentation. 1 written by Edmund H. Twight and published by . This book was released on 1904 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Alcoholic Fermentation (Classic Reprint) by : Arthur Harden
Download or read book Alcoholic Fermentation (Classic Reprint) written by Arthur Harden and published by . This book was released on 2015-08-09 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Alcoholic Fermentation The problem of alcoholic fermentation, of the origin and nature of that mysterious and apparently spontaneous change which converted the insipid juice of the grape into stimulating wine, seems to have exerted a fascination over the minds of natural philosophers from the very earliest times. No date can be assigned to the first observation of the phenomena of the process. History finds man in the possession of alcoholic liquors, and in the earliest chemical writings we find fermentation, as a familiar natural process, invoked to explain and illustrate the changes with which the science of those early days was concerned. Throughout the period of alchemy fermentation plays an important part; it is, in fact, scarcely too much to say that the language of the alchemists and many of their ideas were founded on the phenomena of fermentation. The subtle change in properties permeating the whole mass of material, the frothing of the fermenting liquid, rendering evident the vigour of the action, seemed to them the very emblems of the mysterious process by which the long sought for philosopher's stone was to convert the baser metals into gold. As chemical science emerged from the mists of alchemy, definite ideas about the nature of alcoholic fermentation and of putrefaction began to be formed. Fermentation was distinguished from other chemical changes in which gases were evolved, such as the action of acids on alkali carbonates (Sylvius de le Boe, 1659); the gas evolved was examined and termed gas vinorum, and was distinguished from the alcohol with which it had at first been confused (van Helmont, 1648); afterwards it was found that like the gas from potashes it was soluble in water (Wren, 1664). The gaseous product of fermentation and putrefaction was identified by MacBride, in 1764, with the fixed air of Black, whilst Cavendish in 1766 showed that fixed air alone was evolved in alcoholic fermentation and that a mixture of this with inflammable air was produced by putrefaction. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Micro-Organisms and Fermentation (Classic Reprint) by : Alfred Jörgensen
Download or read book Micro-Organisms and Fermentation (Classic Reprint) written by Alfred Jörgensen and published by Forgotten Books. This book was released on 2018-02-27 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Micro-Organisms and Fermentation A text-book written by one of the foremost exponents of the honoured Danish School of micro-biological Research, and by a pioneer Of world-wide reputation in the industrial applica tion of selected types of yeast, is certain of a welcome from English readers. In comparison with the enormous output of works on the organisms of disease, little has yet been published in English on the technical applications of micro-biology. This book covers ground which is not fully surveyed in any existing treatise. The necessity of embodying the results of ten years' research has led to such a mass of additions and alterations in the last English edition that this must be regarded as a. New work. It is based on the fifth German edition. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis The Soluble Ferments and Fermentation (Classic Reprint) by : J. Reynolds Green
Download or read book The Soluble Ferments and Fermentation (Classic Reprint) written by J. Reynolds Green and published by Forgotten Books. This book was released on 2017-12-02 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Soluble Ferments and Fermentation HE various problems connected with the phenomena of fermentation have received attention during the past ten years from so many investigators in different countries, and are occupying the minds of so many people to-day, that it has seemed desirable to put together, as far as possible, the results reached up to the present time, and to put forward a view of our present position with regard to the whole subject. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Studies on Fermentation by : Louis Pasteur
Download or read book Studies on Fermentation written by Louis Pasteur and published by Forgotten Books. This book was released on 2017-10-13 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing Them I am convinced that I have found a precise, practical solution of the arduous problem which I proposed to myself - that of a process of manufacture, independent of season and locality, which should obviate the necessity of having recourse to the costly methods of cooling employed in existing processes, and at the same time secure the preservation of its products for any length of time. These new studies are based on the same principles which guided me in my researches on wine, vinegar, and the silkworm disease - principles, the applications of which are practically unlimited. The etiology of contagious diseases may, perhaps, receive from them an unexpected light. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Contribution to the Study of Fermentation by : E. H. Twight
Download or read book Contribution to the Study of Fermentation written by E. H. Twight and published by . This book was released on 1904 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Type Reactions in Fermentation Chemistry (Classic Reprint) by : Lowell L. Wallen
Download or read book Type Reactions in Fermentation Chemistry (Classic Reprint) written by Lowell L. Wallen and published by Forgotten Books. This book was released on 2018-10-03 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Type Reactions in Fermentation Chemistry A great majority of these compounds have been synthesized by the organic chemist in the laboratory, employing methods he has devised. A considerable number have been isolated from natura1 sources. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Fermentation Organisms by : Alb Klocker
Download or read book Fermentation Organisms written by Alb Klocker and published by . This book was released on 2015-06-30 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Fermentation Organisms: A Laboratory Handbook The second section describes the fitting up of the laboratory and all that is necessary for conducting work. Laboratory methods are then explained, special attention being given to the preparation of pure yeast cultures in large quantities. Finally, the third section treats of the most important micro-organisms of the alcoholic fermentation industry. The book thus deals with that domain in which Hansen has opened up so many new paths. For each section there is a bibliography which embraces the most important researches, and contains explanatory notes. The literature after 1st January, 1900, could not be included. In certain cases I have made experiments for the sake of confirmation, and have quoted some results not hitherto published. The branch of the fermentation industries with which my book is chiefly concerned is that of brewing, which was the first to make use of Hansen's pure culture system, and hence to adopt a rational mode of working. Brewing has thus, to a certain extent, become the model for the other branches of the alcoholic fermentation industry. The science of the organisms of fermentation as set forth in this book deals, however, not only with practical applications, but also with important theoretical aspects of chemistry and botany. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis The Chemical Changes and Products Resulting from Fermentations (Classic Reprint) by : Robert Henry Aders Plimmer
Download or read book The Chemical Changes and Products Resulting from Fermentations (Classic Reprint) written by Robert Henry Aders Plimmer and published by Forgotten Books. This book was released on 2017-12 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Chemical Changes and Products Resulting From Fermentations The majority of the chemical changes which are the result of fermentation occur in two large classes of compounds - the carbohydrates and the albumins. These are the materials used by young plants and animals as food stuffs as such, however, they' cannot be assimilated, but must first undergo the changes Which Will be described in the following pages, in order that they may be made assimilable, and really serviceable as food-stufl's. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Practical Studies in Fermentation by : Emil Christian Hansen
Download or read book Practical Studies in Fermentation written by Emil Christian Hansen and published by Palala Press. This book was released on 2016-05-21 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Book Synopsis Principles of Fermentation Technology by : Peter F. Stanbury
Download or read book Principles of Fermentation Technology written by Peter F. Stanbury and published by Elsevier. This book was released on 2013-10-22 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams. This book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.
Book Synopsis Practical Studies in Fermentation; Being Contributions to the Life History of Micro-organisms by :
Download or read book Practical Studies in Fermentation; Being Contributions to the Life History of Micro-organisms written by and published by . This book was released on 1896 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
