BIBLIOGRAPHICAL INDEX 401 



NEUBERG, C., and NORD, F. F. Fermentative action of fresh yeast in the presence 

 of antiseptics. Biochem. Z., 67 (1914), 12-17. 



and PETERSON, W. H. Valeraldehyde and amyl alcohol fermentation of 



methyl-ethyl-pyroracemic acid. Bioche.m. Z., 67 (1914), 32-45. 



and STEENBOCK, H. Formation of higher alcohols from aldehydes by yeast. 



I. Transformation of valeraldehyde into amyl alcohol. Biochem. Z., 52, 493- 

 503. 



. Formation of higher alcohols from aldehydes by yeast. II. The pro- 

 duction of amyl alcohol from valeraldehyde especially the enzymic nature of 

 this reaction. Biochem. Z., 59, 188-192. 



and Kur, J. Sugar-free fermentations. Glycerol ferm. to ale. used as argu- 

 ment that pyruvic acid is step between sugar and alcohol. Biochem. Z., 53. 

 406-421. 



and KERB, J. Sugar-free yeast fermentation XIII. Aldehyde formation 



in the fermentation of hexoses and in so-called self fermentation. Biochem. Z. 

 58, 158-170. 



k Sugar-free yeast fermentation, XVI. The formation of lactic acid by the 



fermentation of pyruvic acid by living yeast and observations on the course of 

 fermentation. Bioch. Z., 489-497. 



and CZAPSKI, L. Influence of several biologically important acids (pyro- 



racemic, lactic, malic, tartaric) upon the fermentation of sugar. Biochem. Z., 

 67 (1914), 51-55. 



and WELDE, E. Phytochemical Reactions III. Transformation of aro- 

 matic and fatty aromatic aldehydes into alcohols. Biochem. Z., 62, 477-481. 



. Phytochemical Reactions: Formation of n-amyl alcohol by yeast. Obser- 

 vation on the natural occurrence of n-amyl alcohol. Biochem. Z., 62, 482-488. 



. Phytochemical reductions: Transformation of aliphatic nitro compounds 



into amino compounds. Biochem. Z., 62, 470-476. 



. Phytochemical reductions: Intermediate phases of the change of the 



nitro group into the animo group. Biochem. Z., 67, 18-23. 



. Phytochemical reductions VI. Production of n-hexyl alcohol by yeast. 



Biochem. Z., 67, 24-27. 



. Phytochemical reductions VII. Enzymic transformation of thioacetalde- 



hyde into ethyl mercaptan. Biochem. Z., 67, 46-50. 



. Phytochemical reductions VIII. Transformation of formaldehyde into 



methyl alcohol. Biochem. Z., 67, 104-110. 



. Phytochemical reductions IX. Transformation of thiosulfate into hydro- 

 gen sulfid and sulfite by yeast. Biochem. Z.', 67, 111-118. 



and LEWITE, A. Phytochemical reductions XIV. Hydrogenation of a 



ketone by yeast change of methylheptenone into the corresponding heptenol. 

 Biochem. Z., 91 (1918), 257-266. 



and IWANOFF, N. Different behavior of carboxylase and zymase towards 



antiseptic agents. Bioch. Z., 67 (1914), 1-8. 

 NEUBERG, C., and SCHWENK, E. The action of yeast on the simplest sugar. Chem. 



Zentr. (1916), I, 430. 

 , LEVITE, A., and SCHWENK, E. Hexose diphosphoric acid, its composition 



and its role in alcoholic fermentation; the behavior of sugars with three carbon 



atoms toward yeast. Biochem. Z., 83, 244-268 (1917). 

 and SCHWENK, E. Change in the alcohol and aldehyde content of yeast 



upon standing and during autolysis. Biochem. Z., 71 (1915), 126-132. 

 and FARBER, E. Occurrence of emulsin like enzymes separable from yeast 



cells in bottom yeasts; also, the absence of myrosin in Berlin top and bottom 



yeast. Biochem. Z., 78 (1916), 264-272. 



