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
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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:

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