Alcoholic Fermentation Second Edition, 1914

"Alcoholic Fermentation" by Arthur Harden is a scientific book that explains the science of how yeast makes alcohol. It starts by looking back at the history of fermentation and the scientists who first studied it, like Pasteur and Buchner. The book then discusses the discovery of zymase, which is important for fermentation. It talks about how enzymes work, the part phosphates play, and what other substances are made during fermentation. The goal of the book is to give a complete look at the chemical changes that happen when alcohol is made, offering important insights into the science of how living things work.