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Sinopsis
Explore the science behind fermentation and the life of yeasts, revealed through classic experiments.
This volume surveys how fermentation works in fruits, seeds, and leaves, showing how living organisms drive sugar into alcohol and gas. It also traces Pasteur’s pivotal experiments and the emerging view of fermentation as a life-based, not just chemical, process.
What you’ll experience
- Clear explanations of how fermentation relates to living cells and their needs
- Accounts of early experiments with fruits and the conditions that halt or resume fermentation
- Descriptions of yeast, bacteria, and their roles in producing alcohol and gas
- Historical context for the development of the science of fermentation
Ideal for readers curious about the origins of fermentation science and its practical implications in food, drink, and industry.
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Reseña del editor
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.
Reseña del editor
Excerpt from On Fermentation, Vol. 20
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.
"Sobre este título" puede pertenecer a otra edición de este libro.
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On Fermentation, Vol. 20 (Classic Reprint)
Impresión bajo demandaLibrería: Forgotten Books, London, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: New. Print on Demand. This book examines the phenomenon of fermentation, which is a chemical process typically resulting in the production of alcohol. It focuses particularly on the fundamental concepts of fermentation, identifying the various organisms that can cause fermentation, as well as the chemical changes they bring about. The author covers the historical development of fermentation research and discusses the theories proposed by scientists like Pasteur and Liebig. The book also delves into the practical applications of fermentation in industries such as brewing and winemaking, exploring how researchers have harnessed the power of fermentation to create a wide range of products. Overall, the book provides a comprehensive understanding of the science behind fermentation, its historical significance, and its practical applications. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Nº de ref. del artículo: 9781330749869_0
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On Fermentation, Vol 20 Classic Reprint
Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781330749869
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On Fermentation, Vol 20 Classic Reprint
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781330749869
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