CHEMISTRY AND TECHNOLOGY. 27 



THE FERMENTATION INDUSTRIES. 



THIRD EDITION. In Handsome Cloth. Fully Illustrated. 21s. net. 



PRINCIPLES AND PRACTICE OF BREWING. 



FOR THE USE OF STUDENTS AND PRACTICAL MEN. 



BY WALTER J. SYKES. 

 REVISED BY ARTHUR R. LING, F.I.C., F.C.S., 



Editor of the Journal of the Institute of Brewing. 



CONTENTS. Physical Principles Involved. The Chemistry of Brewing. The 

 Microscope. Vegetable Biology. Fermentation. Water. Barley and Malting. 

 Arrangement of Brewery Plant. Quantities of Materials. Fermentation. Antiseptics. 

 Finings. Characteristics of Beer. Diseases of Beer. INDEX. 



" A thorough and comprehensive text-book . . . up-to-date . . . a standard 

 text-book." Brewers? Journal. 



In Large 8vo. Complete in Two Volumes. 

 Each Volume Complete in Itself, and Sold Separately. 



TECHNICAL MYCOLOGY: 



The Utilisation of Micro-organisms in the Arts and Manufactures. 

 BY DR. FRANZ LAFAR, 



Prof, of Fermentation-Physiology and Bacteriology in the Technical High School, Vienna. 



TRANSLATED BY CHARLES T. C. SALTER. 



Vol. I.-SCHIZOMYCETIC FERMENTATION. 15s. net. 

 Vol. II.-EUMYCETIC FERMENTATION. 24s. net. 

 NOTE. Part I. of Vol. II. was issued separately at 7s. 6d. Copies of Part II., 

 Vol. II., have, therefore, been bound up to enable those possessing Part I. to complete- 

 their copies. The price of Vol. II., Part II., is 18s. net. 



"The first work of the kind which can lay claim to completeness in the treatment of 

 a fascinating subject. The plan is admirable, the classification simple, the style is good, 

 nd the tendency of the whole volume is to convey sure information to the reader." 

 Lancet. 



FIFTH EDITION. In Demy 8vo. Revised Throughout. Pp. i xi + 489. 

 With 101 Illustrations. In Cloth. 15s. net. 



MICRO-ORGANISMS AND FERMENTATION. 



BY ALFRED JORGENSEN. 

 TRANSLATED BY SAMUEL H. DAVIES, M.Sc. 



CONTENTS. Microscopical and Physiological Examination Biological Examination 

 of Air and Water Bacteria Moulds Yeasts The Pure Culture of Yeasts on a Large 

 Scale. INDEX. 



" The student taking up this subject would do well to work through this book first 

 and then take Lafar's." Brewing Trade Review. 



In Crown 8vo, Handsome Cloth. Price 7s. 6d. net. 



FERMENTS: AND THEIR ACTIONS. 



A Text-booh on the Chemistry and Physics of Fermentative Changes, 



BY CARL OPPENHEIMER, PH.D., M.D. 

 TRANSLATED BY C. AINSWORTH MITCHELL, B.A., F.I.C., F.C.S. 

 CONTENTS. Introduction. Definition of Ferment. Chemical Nature of Ferment. 

 Influence of External Factors on Ferments. Mode of Action. Physiological Action. 

 Secretion of Ferments. Ferments and the Vital Processes. A. THE HYDEOLYTIC 

 FERMENTS : Proteolytic Ferments. Trypsin. Bacteriolytic and Hsemolytic. Proteo- 

 lytic Vegetable Ferments. Coagulating Ferments. Saccharifying Ferments. Animal 

 Diastases. Enzymes of the Disaccharides. Ferments which decompose Glucosides. 

 Lactic Acid Fermentation. B. THE OXIDISING FERMENTS : Alcoholic Fermentation. 

 Biology of do. The Oxydasea. Acetic, Oxalic, and similar Fermentations. Biblio- 

 graphy . INDK. 



" Such a veritable multum in parro has never yet appeared." Brewers' Journal 



LONDON : CHARLES GRIFFIN & CO., LTD., EXETER STREET, STRAND. 



