  - Acetaldehyde, as an intermediate product of alcoholic fermentation, 110.
- — reduction of by yeast, 110.
- Acetone-yeast, 38.
- Alanine, as an intermediate product of alcoholic fermentation, 115.
- Alcohol, formation of, from sugar by alkalis, 97.
- Alcoholic fermentation, attempts to separate enzymes of, from yeast- cell, 15.
- — — by-products of, 85.
- — — equation of, 51.
- — — Gay-Lussac's theory of, 4.
- — — Iwanoff's theory of, 106.
- — — kinetics of, 120, 128.
- — — Lavoisier's views on, 3.
- — — Liebig's theory of, 8.
- — — NÄgeli's theory of, 15.
- — — of the amino-acids, 87.
- — — — — theory of, 91.
- — — Pasteur's researches on, 11.
- — — Traube's enzyme theory of, 14.
- Alkalis, effect of, on hexoses, 96.
- Amino-acids, alcoholic fermentation of, 87.
- — stereoisomerides of, fermented at different rates by yeast, 89.
- d-Amyl alcohol, formation of from isoleucine, 86.
- Antiprotease in yeast-juice, 42, 65.
- Antiseptics, action of, on yeast-juice, 19, 36.
- Arsenate, effect of, on fermentation by yeast-juice and zymin, 73.
- — — on autofermentation of yeast-juice, 80.
- — nature of acceleration produced by, 78.
- Arsenite, effect of, on fermentation by yeast-juice, 77.
- — — on autofermentation of yeast-juice, 80.
- — nature of acceleration produced by, 78.
- Autofermentation of yeast-juice, 33, 119.
- — — effect of arsenates and arsenites on, 80.
- Baeyer's theory of fermentation, 99.
- Boiled yeast-juice, effect of, on fermentation by yeast-juice, 41.
- Carboxylase, 81, 93.
- — relation of to alcoholic fermentation, 83.
- Co-enzyme, effect of electric current on, 67.
- — enzymic destruction of, 63.
- — of yeast-juice, 59.
- — precipitation of, by ferric hydroxide, 67.
- — properties of, 63.
- — removal of, from yeast-juice, 59.
- — separation from phosphate and hexosephosphate, 67.
- Concentration of sugar, effect of, on fermentation by yeast-juice, 34.
- Dauerhefe, 38.
- Diastatic enzyme of yeast-juice, 33.
- Dihydroxyacetone, fermentability of, 104.
- — formation of, in fermentation, 105.
- Dried yeast (Lebedeff), 24,
Full stops, middle dots "·", or even "?"—Dot Above"—were variably (randomly?) used in the original as decimal points and for denoting chemical bonds. These have been rendered as middle dots herein. The reference to Colin's paper on page 5 has been changed from 1826 to 1825, to agree with the corresponding entry in the Bibliography. The reference to Turpin's paper on page 8 was changed to 1838 from 1839, for the same reason. Tables and formulas have been edited for clarity and readability, while honoring the original form. For example, the two sequential equations at the top of page 110 originally had "+O" and "-H2O" written under the two arrows, and the two equations appeared on one line. These have been converted into two equations on two lines, with the arrow subtext moved into the equations. The incorrect formula for the enol II. in the equation for Glucose dehydration near bottom of page 101 was corrected. |
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