An introduction to bacteriological and enzyme chemistry / [Gilbert John Fowler].

  • Gilbert John Fowler
Date:
[1911]
Catalogue details

Licence: In copyright

Credit: An introduction to bacteriological and enzyme chemistry / [Gilbert John Fowler]. Source: Wellcome Collection.

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    CONTENTS CHAPTER TkOB I. The Characteristics op Chemical Action in LrviNa Matter 1 II. Outlines of Bacteriological Technique ... 16 III. Some Leading Conceptions in Organic Chemistry . 36 IV. Space-Isomerism and the Chemistry of the Sugars . 66 V. The Hydrolysis of Starch by Amylase . . . 100 VI. The Conditions of Formation of Amylase in the Living Cell 118 VII. Invertase and Maltase 126 VIII. The Alcoholic Fermentation of Grape Sugar . . 131 IX. The Acid Fermentation of Alcohols and Cabbohydrat es 146 X. The Fermentation of Cellulose and Allied Bodies . 169 XI. Miscellaneous Fermentations, Fat-sputting Enzymes, Oxidases, Clotting Enzymes 169 XII. Outlines of the Chemistry of Albumins or Proteins . 181 Xni. The Nitrogen Cycle .... . . 212 XIV. The Sulphur Cycle .... ... 236 XV. Fermentation of Indigo, Tea, Cocoa, Coffee, and Tobacco 246 XVI. Bacteriological and Enzyme Chemistry in relation TO Agriculture ........ 266 XVn. The Chemistry of Sewage Purification . . . 280 Bibliography Index
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