BIBLIOGRAPHICAL INDEX 387 



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and JOHANNSON, D. Chemical composition and formation of enzymes. 



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The adaptation of yeast to galactose. Z. physiol. Chem., 78, 246-265. 



and LOWENHAMM, E. Chemical composition and formation of enzymes XII. 



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and LUNDQUIST, G. Yeast fermentation. Z. physiol. Chem., 23, 985-986. 



and PAHN, B. Chemical composition and formation of enzymes. VII. 



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and PAHN, B. Plasmolysis of yeast cells. Preliminary paper. Biochem. 



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and SAHLEN, J. The activation of yeast. Z. Garungsphysiol., 3, 225-234. 

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EYKMANN, C. Mikrobiologisches iiber die Arrakfabrikation in Batavia, Centr. f. 

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FALLADA, O. The use of dried yeast for the preparation of molasses food. Oesterr- 



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and LANZENBERG, A. De 1'action des nitrates sur la ferm. alcool. C. R. Ac. 

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and SCHOEN, M. Production of pyruvic acid by yeast. Comp. Rend., 158, 



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and SCHOEN, M. Pyruvic acid produced by living yeast. Comp. Rend., 



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and VULQUIN, E. Quelques observations nouvelles sur le pouvoir bacteri- 

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FRESENIUS. Beitrage zur Mycologie, 1850. 



FISCHER, B., and BREBECK, C. Zur Morphologic, Biologic und Systematik der 



Kahmpilze, Monilia Candida, Hansen und des Soorerrgers, lena, 1891. 

 FISCHER, E., and THIERFELDER, H. Verhalten der verschiedenen Zucker gegen 



reine Hefen, Ber. d. deutsch. chem. Gesellsch., 27 (1894). 

 FOTH, G. The alcohol content of yeast. Chem. Absts., 9 (1915), 842. 

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