Download or read book The Enigma of Ferment written by Ulf Lagerkvist and published by World Scientific. This book was released on 2005 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Cured Smoked and Fermented written by Helen Saberi and published by Oxford Symposium. This book was released on 2011 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
Download or read book Traditionally Fermented Foods written by Shannon Stonger and published by . This book was released on 2017-05-09 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Ferments and Their Actions written by Carl Oppenheimer and published by . This book was released on 1901 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Extremophilic Enzymatic Processing of Lignocellulosic Feedstocks to Bioenergy written by Rajesh K. Sani and published by Springer. This book was released on 2017-06-23 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Phoenix Complex written by Michael Marder and published by MIT Press. This book was released on 2023-07-04 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Beer and Brewing in Medieval Culture and Contemporary Medievalism written by John A. Geck and published by Springer Nature. This book was released on 2022-06-25 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Military Intelligence written by and published by . This book was released on 1981 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Enigma of Capital written by David Harvey and published by Oxford University Press. This book was released on 2011 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers the basic workings of capitalism, how it came to dominate the world, and why it resulted in a financial crisis in 2008, arguing that a radical overhaul of the economic system is the only way to create a sustainable future.
Download or read book London Edinburgh and Dublin Philosophical Magazine and Journal of Science written by and published by . This book was released on 1857 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The London Edinburgh and Dublin Philosophical Magazine and Journal of Science written by and published by . This book was released on 1857 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Philosophical Magazine written by and published by . This book was released on 1857 with total page 1410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Text book of physiological chemistry in thirty lectures written by Emil Abderhalden and published by . This book was released on 1908 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Barley malt and ale in the neolithic written by Merryn Dineley and published by British Archaeological Reports Oxford Limited. This book was released on 2004 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: Merryn Dineley's thesis is based on the premise that the 'biochemical laws that govern the processes of malting, mashing and fermentation remain unchanged throughout the millennia'. She therefore uses the results of scientific experimentation to search for evidence of ale and brewing amongst Neolithic residues. Following a discussing of the actual brewing process and later Viking and medieval embellishments, the study discusses the evidence for barley in Egypt and the Near East, the first evidence of grain in neolithic Europe and ceramic, environmental and structural clues for brewing in Neolithic Orkney and Grooved Ware sites in Britain.
Download or read book Practical Studies in Fermentation written by Emil Christian Hansen and published by . This book was released on 1896 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Indigenous Fermented Foods of Southeast Asia written by J. David Owens and published by CRC Press. This book was released on 2014-12-10 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of Southeast Asia examines some indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, microbiological, and technological factors associated with their manufacture, quality, and safety. This text establishes a need for an adequate understanding of the fermentation process to ensure safe and reliable practices, as well as the consistent production of a quality product. The authors describe the production, microbiology, biochemistry, nutritional value, and dietary roles of a wide variety of indigenous fermented foods of Southeast Asia. Emphasizing the microbiological and biochemical processes in fermentations and examining the factors that influence the development of the characteristic microflora and chemical changes induced, they accurately describe each process and critically evaluate the roles of microbes in the fermentation. The classification of products is based on their microbial ecology (i.e. the predominant microbes involved), and the text includes examples of every major category of fermented food. The book covers tempe, starter cultures, sweet/sour/alcoholic rice and cassava fermentations, alcoholic fermentations, soy sauce, Bacillus fermentations, and lactic acid bacterial fermentations of vegetables, durian fruit, rice noodles, meats, and sea foods. This book answers a series of basic questions addressing: Dominant/desired microbes Suitable factors in processing and the environment Commonly present microbes Compounds utilized as major carbon and energy sources Sources of fermentable carbohydrates Main biochemical activities and chemical changes True yield of product per kilogram of initial raw materials Possible hazards associated with a product How possible hazards may be minimized or eliminated Research needs and opportunities Indigenous Fermented Foods of Southeast Asia evaluates the state of scientific knowledge of the fermentations and identifies specific questions that need to be answered in order to promote the reproducibility, safety and future prospects of these fermented foods.
Download or read book The Chemistry of Beer written by Roger Barth and published by John Wiley & Sons. This book was released on 2013-08-29 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
