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ALCOHOLIC FERMENTATION

BY

ARTHUR HARDEN, PH.D., D.SC., F.R.S.

PROFESSOR OF BIOCHEMISTRY, LONDON UNIVERSITY HEAD OF THE BIOCHEMICAL DEPARTMENT, LISTER INSTITUTE, CHELSEA

/SECOND EDITION/

LONGMANS, GREEN AND CO. 39 PATERNOSTER ROW, LONDON FOURTH AVENUE & 30TH STREET, NEW YORK BOMBAY, CALCUTTA, AND MADRAS

1914

PREFACE.

The following chapters are based on courses of lectures delivered at the London University and the Royal Institution during 1909-1910. In them an account is given of the work done on alcoholic fermentation since Buchner's epoch-making discovery of zymase, only in so far as it appears to throw light on the nature of that phenomenon. Many interesting subjects, therefore, have perforce been left untouched, among them the problem of the formation of zymase in the cell, and the vexed question of the relation of alcoholic fermentation to the metabolic processes of the higher plants and animals.

My thanks are due to the Council of the Royal Society, and to the Publishers of the "Journal of Physiology" for permission to make use of blocks (Figs. 2, 4 and 7) which have appeared in their publications.

A. H.

PREFACE TO THE SECOND EDITION.

In the New Edition no change has been made in the scope of the work. The rapid progress of the subject has, however, rendered necessary many additions to the text and a considerable increase in the bibliography.

A. H.

/May/,1914.

CONTENTS.

CHAPTER PAGE

I. HISTORICAL INTRODUCTION 1

II. ZYMASE AND ITS PROPERTIES 18

III. THE FUNCTION OF PHOSPHATES IN ALCOHOLIC FERMENTATION 41

IV. THE CO-ENZYME OF YEAST-JUICE 59

V. ACTION OF SOME INHIBITING AND ACCELERATING AGENTS ON THE ENZYMES OF YEAST-JUICE 70

VI. CARBOXYLASE 81

VII. THE BY-PRODUCTS OF ALCOHOLIC FERMENTATION 85

VIII. THE CHEMICAL CHANGES INVOLVED IN FERMENTATION 96

IX. THE MECHANISM OF FERMENTATION 119

BIBLIOGRAPHY 136

INDEX 155

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