UNIFORM WITH THIS WORK. 



TECHNICAL MYCOLOGY. 



By Dr. FKANZ LAFAR. 



Volume I. Complete in Itself. With numerous Illustrations. 15s. 



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Second Edition. In Large 8vo. Handsome Cloth. Price 21s. 

 THE PRINCIPLES AND PRACTICE OP 



BREWING. 



FOR THE USE OF STUDENTS AND PRACTICAL MEN. 

 By AYAL'lER J. SYKES, M.D., D.P.H., F.I.C., 



EDITOR OF "THE ANALYST." 



\A'ith Plate and Illustrations. 



Abstract ov Contknjs. —Physical Principles involved in Brewing Opera- 

 tions.— Cheinistiy, with special reference to the Materials used in Brewing. — 

 The Microscope. — Vegetable Biology.— Fermentation. — Water. — Barley and 

 Malting. — Brewery Plant.— Brewing.— Beer and its Diseases.— Appendices. 

 — Index. 



"The appearance of a work such as this serves to remind us of the ENORMOUSLY 

 RAPID ADVANCES made in our knowledge of the Scientific Principles underlying the 

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 which the Fermentation industries present."— T/ie Analyst. 



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FERMENTS, and their actions. 



A Text-book on the Chemistry and Physics of Fermentative Changes. 



By carl OPPENHEIMER, Ph.D., M.D., 



of the physiological institdte at erlangen. 



Translated from the German by 

 C. AINSWORTH MITCHELL, B.A., F.LC, F.C.S. 



Abridged Contents.— I. Introduction.— II. Definition of a Ferment.- 

 III. Chemical Nature of Ferments.- IV. Influence of External Factors.— 

 V. Mode of Action. — VI. Physiological Action.— VII. Secretion.— VIII. 

 Importance of Ferments to Vital Ac^tion.— IX. Proteolytic Ferments.— X. 

 Trypsin.— XI. Bacteriolytic and Hremolytic Ferments! — XII. — Vegetable 

 Ferments.- XIII. Coagulating Ferments.— XIV. Saccharifvinsf Ferments. 

 —XV. Animal Diastases. - XVI. Polysaccharides.— XVII. ^Enzymes.- 

 XVIII. Ferments which decompose Glucosides. — XIX. Hydrolytic Ferments. 

 —XX. Lactic Acid Fermentati(m.— XXI. Alcoholic Fermentation.— XXII. 

 Biology of Alcoholic Fermentation.— XXIII. Oxydases.— XXIV. Oxidising 

 Fermentation. — Bibliography. — Index. 



The present Translation embodies Notes and Additions to the Work made 



by the Author subsequent to its Publication in Germany. 

 "Will be a valuable addition to the library of every institution where the work 

 touches the vast series of phenomena called fermentations, whether in pathology, 

 commerce, or scieutiflc research."— TAe Athenceum. 



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