The enigma of ferment
from the philosopher's stone to the first biochemical nobel prize
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Author
Publication
2005 - World Scientific, Hackenksack, NJ, Illinois
Language
English
Word Count
40,250 words, Guess
Page Count
161 pages
Identifiers
- Open LibraryOL3429128M
- ISBN-109812564217
- OCLC Control Number62085522
- OCLC Control Numberenigmaoffermentf0000lage
- Library of Congress Control Number2005053860
and 1 more
- Goodreads1166568
Classifications
- DDC572/.49
- LCCQR151 .L22 2005
Description
"This account of the history of ferment takes the reader on a journey from its obscure origins in medieval medicine and alchemy to the modern concept of the enzyme. During the 19th century, the question of the nature of the ferment led to a long and bitter conflict between those that believed in a vital force peculiar to the living cell and those that looked for a more chemical explanation. The book takes an in-depth look at the events of 1897, when Eduard Buchner demonstrated that cell-free extracts of yeast could catalyze alcoholic fermentation, putting an end to "vitalism" and at the same time earning him a Nobel Prize, the first to be awarded for purely biochemical work."--BOOK JACKET.
Subjects
Topics
Other Editions
- The enigma of ferment: from the philosopher's stone to the first biochemical nobel prize
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