Alcoholic Fermentation (1914) - Arthur Harden - Bog

Alcoholic Fermentation is a book written by Arthur Harden and originally published in 1914. The book discusses the process of alcoholic fermentation, which is the conversion of sugars into alcohol and carbon dioxide by yeast or other microorganisms. Harden's work on this topic was groundbreaking and helped to establish the biochemical basis of fermentation. He was awarded the Nobel Prize in Chemistry in 1929 for his contributions to the field.The book is divided into several chapters, each covering a different aspect of alcoholic fermentation. Harden begins by discussing the history of fermentation and its importance in various industries, such as brewing and baking. He then delves into the chemical reactions that occur during fermentation, including the role of enzymes and the production of various byproducts.Throughout the book, Harden provides detailed explanations of the scientific principles involved in fermentation, using diagrams and illustrations to aid in understanding. He also includes numerous examples and case studies to illustrate the practical applications of his research.Overall, Alcoholic Fermentation is a seminal work in the field of biochemistry and an important resource for anyone interested in the science of fermentation.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.