Alcoholic Fermentation (1914)

Alcoholic Fermentation is a scientific book written by Arthur Harden and published in 1914. The book is an in-depth exploration of the process of alcoholic fermentation, which is the conversion of sugars into alcohol and carbon dioxide by yeast or other microorganisms. Harden's work provides a comprehensive analysis of the biochemical reactions that occur during fermentation, including the role of enzymes and the chemical changes that take place in the yeast cells. The book also examines the various factors that can influence the fermentation process, such as temperature, pH, and the presence of other microorganisms.In addition to its scientific content, Alcoholic Fermentation also includes historical and cultural perspectives on the use of fermentation in the production of alcoholic beverages. The book discusses the history of brewing and distilling, as well as the social and economic impact of these industries.Overall, Alcoholic Fermentation is a seminal work in the field of biochemistry and remains a valuable resource for scientists, brewers, and anyone interested in the science behind the production of alcoholic beverages.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.