CONTENTS 



CEAFTER FAQE 



I. The Chakaotebistics op Chbmicai, Action in Living 



Matteb ......... 1 



11. Outlines oe Bacteeioloqioai Techniqtte ... 16 



III. Some Leading Conceptions in Obganic Ohbmistby . 35 



IV. Spacb-Isombbism and the Ohbmistby op the Stjgabs . 65 

 ■£. The Hydrolysis op Stabch by Amylase . . . 100 



VI. The Oonditions op Formation op Amylase in the 



Living Oell 118 



Vn. Inveetasb and Maltasb 126 



Vin. The Alcoholic Fbementation op Gbape Sugar . .131 



IX. The Acid Fermentation op Alcohols and Cabbohydeates 145 



X. The Fbementation op Oellulosb and Allied Bodies . 159 



XI. Miscellaneous Feementations, Fat-splitting Enzymes, 



Oxidases, Clottinq Enzymes ..... 169 



XII. Outlines op the Ohbmistby op Albumins ob Peotbins . 181 



XIII. The Nitbogen Oyole 212 



XIV. The Suijhub Cycle . 236 



XV. Fermentation op Indigo, Tea, Cocoa, Coppee, and 



Tobacco 245 



XVI. Bacteeiological and Enzyme Chemistry in relation 



TO Agriculture ........ 256 



XVII. The Chemistry op Sewage Purification . . . 280 



Bibliography 312 



Index 318 



