74 CHARLES GRIFFIN Jk CO.'S PUBLI0ATI0N8. 



Crown 8vo, Handsome Qotb. Fully Illustrated. los. 6d. 



FLESH FOODS: 



With Methods for their Chemical, Microscopical, and Bacterio- 

 logical Examination. 

 A Practical Handbook for Medical Men, Analysts, Inspectors and others. 



By C. AINSWORTH MITCHELL, B.A.(Oxon), 



Fellow of the Institute of Chemistry; Member of Council, Society of Public Analyiti. 



With Numerous Tahl^'t, Illv8trationg, and a Coloured Plate. 

 Contents. — Structure and Chemical Composition of Muscular Fibre. — of 

 Connective Tissue, and Blood. — The Flesh of Different Animals. — The Examina- 

 tion of Flesh. — Methods of Examining Animal Fat. — The Preservation of Flesh. 

 — Composition and Analysis of Sausages. — Proteids of Flesh.— Meat Extracts and 

 Flesh Peptones. — The Cooking of Flesh. — Poisonous Flesh. — The Animal Para- 

 sites of Flesh. — The Bacteriological Examination of Flesh. — The Extraction and 

 Separation of Ptomaines. — Index. 



*,* This work is a complete compendium of the chemistry of amimal tissues. It coiV' 

 tains directions for the detection of morbid conditions, putrefactive changes, and poisonoui 

 or injurious constituents, together with an account of their causes and effects. — I'ublishtrt' 

 Note. 



** A compilation which will be most useful for th'; class for whom it is intended." — At>unaur\. 

 " A book which NO ONE whose duties involve considerations of food supply CAN AFFOIID TO Bl 

 WTTHOUT.' —Municipal Journal. 



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



FERMEN TS 



JLr^r> TiFISir^ JS. C T T G Hf s. 



A Text-booh on the Chemistry and Physics of Fermentative Change*. 



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



.5 Of the Phj Biological Institute 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 of Ferments. — VII. Secretion of Ferments.— VIII. Importance of 

 Ferments to Vital Action.— IX. Proteolytic Ferments.— X. Trypsin.- XI. Bacteriolytic 

 and Hfemolytic Ferments.— XII. Vegetable Ferments.— XIII. Coagulating Ferments. — 

 XIV. Saccharifying Ferments.— XV. Animal Diastases.— XVI Polysaccharides.- XVII. 

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

 — XX. Lactic Acid Fermentation.- XXI. Alcoholic Fermentation.— XXII. Biology of 

 Alcoholic Fermentation.— XXIII. Oxydases.— XXIV. Oxidising Fermentation. — £ibU> 

 ography. — 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 addiiion to the library ol every ii etitution \\-ht-re the work touches 

 the vast seiies of phenomena (allot fermentations, whether in pa'hology, commerce, 

 or scientific research "- The At/unaei a». 



"Such a veiitable multum in parvo hop never yet appeared. The anther has set himself 

 the task of writing a work on Ferments that should embrace human erudition on the 

 subject " — Bi euers' Journal. 



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