| 000 | 02715nam a22004578i 4500 | ||
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| 001 | BRILL9789047410416 | ||
| 003 | nllekb | ||
| 005 | 20260610105633.0 | ||
| 007 | cr un uuuua | ||
| 008 | 200716s2006 ne sb 001 0 eng d | ||
| 020 |
_a9789047410416 _q(electronic book) |
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| 020 |
_a9789004152687 _q(print) |
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| 024 | 7 |
_a10.1163/9789047410416 _2DOI |
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| 035 | _a(OCoLC)568194070 | ||
| 040 |
_aNL-LeKB _cNL-LeKB _erda |
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| 050 | 0 | 0 |
_aQP601 _b.F78 2006 |
| 072 | 7 |
_aHBJD _2bicssc |
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| 072 | 7 |
_aHIS _x010000 |
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| 082 | 0 | 0 |
_a572/.49 _222 |
| 100 | 1 |
_aFruton, Joseph, _eauthor. |
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| 245 | 1 | 0 |
_aFermentation: Vital or Chemical Process? / _cJoseph Fruton. |
| 264 | 1 |
_aLeiden; _aBoston : _bBRILL, _c2006. |
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| 300 | _a1 online resource. | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 490 | 1 |
_aHistory of Science and Medicine Library ; _v1 |
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| 490 | 1 | _aBrill Book Archive Part 1, ISBN: 9789004472495 | |
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aAcknowledgements -- Introduction -- 1. Aristotle to Paracelsus -- 2. Van Helmont to Black -- 3. Lavoisier to Fischer -- 4. The Buchners to the Warburg Group -- Conclusion -- Bibliography -- Index. | |
| 520 | _aHuman knowledge of the conversion of grape must into wine and of cereal dough into bread is as old as agriculture. This book is a study of the ways this phenomenon (fermentation) has been considered since Aristotle to be analogous to natural processes such as human digestion. During 1200-1600 A.D., alchemists wrote "ferments" or "elixirs" that could turn lead into gold. A century later, in Newton's time, many physicians and natural philosophers considered fermentation to be an important natural process. The 18th century was marked by Lavoisier's celebrated experiment on alcoholic fermentation. The 19th-century debate about the nature of this process was concluded by Buchner's preparation of an active cell-free yeast extract. From 1910-1940 many researchers participated in the identification of the chemical intermediates and catalysts in the multi-enzyme pathway of alcoholic fermentation. | ||
| 588 | _aDescription based on print version record. | ||
| 650 | 0 |
_aBiochemistry _xhistory. |
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| 650 | 0 | _aBiochemistry. | |
| 650 | 0 |
_aFermentation _xHistory. |
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| 776 | 0 | 8 |
_iPrint version: _tFermentation: Vital or Chemical Process?. _dLeiden ; Boston : BRILL, 2006 _z9789004152687 _w(DLC) 2007270923 _w(OCoLC)76904126 |
| 830 | 0 |
_aHistory of Science and Medicine Library ; _v1. |
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| 830 | 0 | _aBrill Book Archive Part 1, ISBN: 9789004472495. | |
| 856 | 4 |
_zDOI: _uhttp://dx.doi.org/10.1163/9789047410416 |
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| 999 |
_c42666 _d42666 |
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