CONTENTS 



CHAPTER 



I. THE CHARACTERISTICS or CHEMICAL ACTION IN LIVING 



MATTER ......... 1 



IL OUTLINES OF BACTERIOLOGICAL TECHNIQUE ... 16 



HI. SOME LEADING CONCEPTIONS IN ORGANIC CHEMISTRY . 35 



IV. SPACE- ISOMERISM AND THE CHEMISTRY OF THE SUGARS . 65 



V. THE HYDROLYSIS OF STARCH BY AMYLASE . . . 100 



VL THE CONDITIONS OF FORMATION OF AMYLASE IN THE 



LIVING CELL 118 



VII. INVERTASE AND MALTASE 126 



VIII. THE ALCOHOLIC FERMENTATION OF GRAPE SUGAR . .131 



IX. THE ACID FERMENTATION OF ALCOHOLS AND CARBOHYDRAT ES 145 



X. THE FERMENTATION OF CELLULOSE AND ALLIED BODIES . 159 



XL MISCELLANEOUS FERMENTATIONS, FAT- SPLITTING ENZYMES, 



OXIDASES, CLOTTING ENZYMES 169 



XII. OUTLINES OF THE CHEMISTRY OF ALBUMINS OR PROTEINS . 181 



XIII. THE NITROGEN CYCLE .... . 212 



XIV. THE SULPHUR CYCLE 236 



XV. FERMENTATION OF INDIGO, TEA, COCOA, COFFEE, AND 



TOBACCO 245 



XVI. BACTERIOLOGICAL AND ENZYME CHEMISTRY IN RELATION 



TO AGRICULTURE 256 



XVII. THE CHEMISTRY OF SEWAGE PURIFICATION . . . 280 



BIBLIOGRAPHY 312 



INDEX . . . . . . 318 



