02590nam 22006134a 450 991045071960332120200520144314.01-281-88114-79786611881146981-270-092-7(CKB)1000000000334253(EBL)296116(OCoLC)476063455(SSID)ssj0000147804(PQKBManifestationID)11149309(PQKBTitleCode)TC0000147804(PQKBWorkID)10013990(PQKB)11547491(MiAaPQ)EBC296116(WSP)00000735 (Au-PeEL)EBL296116(CaPaEBR)ebr10173964(CaONFJC)MIL188114(EXLCZ)99100000000033425320050819d2005 uy 0engur|n|---|||||txtccrThe enigma of ferment[electronic resource] from the philosopher's stone to the first biochemical Nobel prize /Ulf LagerkvistHackensack, NJ World Scientificc20051 online resource (170 p.)Description based upon print version of record.981-256-421-7 Includes bibliographical references (p. 157-158) and index.Contents; Preface; Introduction; Alchemy and the Dawn of Chemistry; Medicine and Chemistry in the Scienti.c Revolution; A Golden Age of Chemistry; Ferment or Vital Force; A Fortuitous Observation; The Nobel Prize; Bibliography; IndexThis popular account of the history of ferment takes the reader on a fascinating 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"FermentationHistoryYeastEnzymesElectronic books.FermentationHistory.Yeast.Enzymes.572/.49Lagerkvist Ulf879141MiAaPQMiAaPQMiAaPQBOOK9910450719603321The enigma of ferment1963243UNINA