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Fermentation : vital or chemical process?

Author: Joseph S Fruton
Publisher: Leiden ; Boston : Brill, 2006.
Series: History of science and medicine library, v. 1.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"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  Read more...
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Details

Genre/Form: History
Additional Physical Format: Online version:
Fruton, Joseph S. (Joseph Stewart), 1912-2007.
Fermentation.
Leiden ; Boston : Brill, 2006
(OCoLC)607852125
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Joseph S Fruton
ISBN: 9789004152687 9004152687
OCLC Number: 76904126
Description: xv, 141 pages ; 25 cm.
Contents: 1. Aristotle to Paracelsus --
2. Van Helmont to Black --
3. Lavoisier to Fischer --
4. The Buchners to the Warburg group.
Series Title: History of science and medicine library, v. 1.
Responsibility: by Joseph S. Fruton.

Abstract:

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.  Read more...

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   schema:reviewBody ""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 a active cell-free yeast extract. During 1910-1940 many researchers participated in the identification of the chemical intermediates and catalysts in the multi-enzyme pathway of alcoholic fermentation."--Jacket." ;
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