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Author: Ulf Lagerkvist
Publisher: World Scientific
ISBN: 9812564217
Category : Science
Languages : en
Pages : 170
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Book Description
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.
Author: Ulf Lagerkvist
Publisher: World Scientific
ISBN: 9812564217
Category : Science
Languages : en
Pages : 170
Get Book
Book Description
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.
Author: Ulf Lagerkvist
Publisher: World Scientific
ISBN: 9812700927
Category : Science
Languages : en
Pages : 170
Get Book
Book Description
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 OC vitalismOCO and at the same time earning him a Nobel Prize, the first to be awarded for purely biochemical work."
Author: Helen Saberi
Publisher: Oxford Symposium
ISBN: 1903018854
Category : Cooking
Languages : en
Pages : 392
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Book Description
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
Author: Roger Barth
Publisher: John Wiley & Sons
ISBN: 1118733797
Category : Science
Languages : en
Pages : 286
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Book Description
Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: Hundreds of original photographs and line drawings Chemical structures of key beer compounds Glossary with nearly 1,000 entries Reference tables Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.
Author: Omar D. Foda
Publisher: University of Texas Press
ISBN: 1477319549
Category : History
Languages : en
Pages : 265
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Book Description
Although alcohol is generally forbidden in Muslim countries, beer has been an important part of Egyptian identity for much of the last century. Egypt’s Stella beer (which only coincidentally shares a name with the Belgian beer Stella Artois) became a particularly meaningful symbol of the changes that occurred in Egypt after British Occupation. Weaving cultural studies with business history, Egypt’s Beer traces Egyptian history from 1880 to 2003 through the study of social, economic, and technological changes that surrounded the production and consumption of Stella beer in Egypt, providing an unparalleled case study of economic success during an era of seismic transformation. Delving into archival troves—including the papers of his grandfather, who for twenty years was CEO of the company that produced Stella—Omar D. Foda explains how Stella Beer achieved a powerful presence in all popular forms of art and media, including Arabic novels, songs, films, and journalism. As the company’s success was built on a mix of innovation, efficient use of local resources, executive excellence, and shifting cultural dynamics, this is the story of the rise of a distinctly Egyptian “modernity” seen through the lens of a distinctly Egyptian brand.
Author: Shannon Stonger
Publisher:
ISBN: 162414330X
Category : Cooking
Languages : en
Pages : 227
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Book Description
Stronger and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, she relies on food preservation techniques such as fermentation to provide food for her family while cutting food costs. In this book, she shows readers how to preserve food using traditional fermentation techniques--often without refrigeration--as an alternative to canning and freezing.
Author: Carl Oppenheimer
Publisher:
ISBN:
Category : Bibliography
Languages : en
Pages : 364
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Book Description
Author: Rajesh K. Sani
Publisher: Springer
ISBN: 3319546848
Category : Science
Languages : en
Pages : 308
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Book Description
This book introduces fundamentals of enzymatic processes, various renewable energy resources and their pretreatment processes. It presents in-depth review of extremophilic enzymes (e.g., Cellulases, Xylanases, Lytic Polysaccharide Monooxygenases, Amylases, Ligninases, Pectinases, Esterases, and Chitinases) which can be used in several biotechnological processes. In addition, the authors present expert knowledge on how to engineer enzymes for enhanced conversion of lignocellulosic feedstocks to biofuels.Extremozymes play important roles in many kinds of bioprocessing e.g., in conversion of non-food biomass into usable power. Existing enzymatic technologies, including hydrolysis of lignocellulose into sugars, have several limitations such as they have very slow enzymatic hydrolysis rates, yields low products, requires high dosages of enzymes, and are sensitive to microbial contamination problems. These limitations could be overcome using extremophilic enzymes.
Author: Michael Marder
Publisher: MIT Press
ISBN: 0262545705
Category : Philosophy
Languages : en
Pages : 309
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Book Description
An innovative, wide-ranging consideration of the global ecological crisis and its deep philosophical and theological roots. Global crises, from melting Arctic ice to ecosystem collapse and the sixth mass extinction, challenge our age-old belief in nature as a phoenix with an infinite ability to regenerate itself from the ashes of destruction. Moving from antiquity to the present and back, Michael Marder provides an integrated examination of philosophies of nature drawn from traditions around the world to illuminate the theological, mythical, and philosophical origins of the contemporary environmental emergency. From there, he probes the contradictions and deadlocks of our current predicament to propose a philosophy of nature for the twenty-first century. As Marder analyzes our reliance on the image and idea of the phoenix to organize our thoughts about the natural world, he outlines the obstacles in the path of formulating a revitalized philosophy of nature. His critical exposition of the phoenix complex draws on Chinese, Indian, Russian, European, and North African traditions. Throughout, Marder lets the figure of the phoenix guide readers through theories of immortality, intergenerational and interspecies relations, infinity compatible with finitude, resurrection, reincarnation, and a possibility of liberation from cycles of rebirth. His concluding remarks on a phoenix-suffused philosophy of nature and political thought extend from the Roman era to the writings of Hannah Arendt.
Author: John A. Geck
Publisher: Springer Nature
ISBN: 3030946207
Category : Literary Criticism
Languages : en
Pages : 414
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Book Description
Beer and Brewing in Medieval Culture and Contemporary Medievalism is a cross-cultural analysis of the role that alcohol consumption played in literature, social and cultural history, and gender roles in the Middle Ages. The volume also seeks to correct or offer new insights into historical beer production. By drawing on the expertise of scholars of history, archaeology, Old and Middle English, Old Norse, and Medieval and Early Modern literature, the book shows how historical medieval beer and brewing has influenced nostalgic post-medieval nationalism and romanticized visions of the medieval ale-house seen in beer marketing today. The essays describe alcohol consumption in the Middle Ages across much of Northern Europe, engage with the various myths employed in modern craft beer advertising and beer production, and examine how gender intersects with beer production and consumption. The editors also raise certain critical questions about medievalisms which need to be interrogated, particularly in light of the continued use of the Middle Ages for white supremacist and colonialist ideals. The volume contributes to the study of the popular and historical understandings of the Middle Ages as well the issues of race and gender.
