The Enigma of Ferment

From the Philosopher's Stone to the First Biochemical Nobel Prize

Nonfiction, Science & Nature, Science, Biological Sciences, Biochemistry
Cover of the book The Enigma of Ferment by Ulf Lagerkvist, World Scientific Publishing Company
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Ulf Lagerkvist ISBN: 9789814338165
Publisher: World Scientific Publishing Company Publication: November 7, 2005
Imprint: WSPC Language: English
Author: Ulf Lagerkvist
ISBN: 9789814338165
Publisher: World Scientific Publishing Company
Publication: November 7, 2005
Imprint: WSPC
Language: English

This 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” and at the same time earning him a Nobel Prize, the first to be awarded for purely biochemical work.

Contents:

  • Alchemy and the Dawn of Chemistry
  • Medicine and Chemistry in the Scientific Revolution
  • A Golden Age of Chemistry
  • Ferment or Vital Force
  • A Fortuitous Observation
  • The Nobel Prize

Readership: Academics as well as general readers.
Key Features:

  • Gives readers a feeling for how events unfolded over the centuries and the often colourful characters that were involved
  • Details a series of conflicts between schools of scientists where individuals stand out as interesting personalities
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This 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” and at the same time earning him a Nobel Prize, the first to be awarded for purely biochemical work.

Contents:

Readership: Academics as well as general readers.
Key Features:

More books from World Scientific Publishing Company

Cover of the book Fundamentals of Interferometric Gravitational Wave Detectors by Ulf Lagerkvist
Cover of the book The Story of Numbers by Ulf Lagerkvist
Cover of the book A Bouquet of Numbers and Other Scientific Offerings by Ulf Lagerkvist
Cover of the book Quantum Structural Studies by Ulf Lagerkvist
Cover of the book One Hundred Physics Visualizations Using MATLAB by Ulf Lagerkvist
Cover of the book Path Integrals for Pedestrians by Ulf Lagerkvist
Cover of the book Interfuel Substitution by Ulf Lagerkvist
Cover of the book Quantum Mechanics by Ulf Lagerkvist
Cover of the book Principles of Physics by Ulf Lagerkvist
Cover of the book Linear Algebra as an Introduction to Abstract Mathematics by Ulf Lagerkvist
Cover of the book Problems and Solutions in Introductory and Advanced Matrix Calculus by Ulf Lagerkvist
Cover of the book China's Economic Statecraft by Ulf Lagerkvist
Cover of the book Beyond the Galaxy by Ulf Lagerkvist
Cover of the book International Strategic Relations and China's National Security by Ulf Lagerkvist
Cover of the book Engineering in Perspective by Ulf Lagerkvist
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy