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Unlike some other reproductions of classic texts (1) We have not
used OCR(Optical Character Recognition), as this leads to bad
quality books with introduced typos. (2) In books where there are
images such as portraits, maps, sketches etc We have endeavoured to
keep the quality of these images, so they represent accurately the
original artefact. Although occasionally there may be certain
imperfections with these old texts, we feel they deserve to be made
available for future generations to enjoy.
First published in 1901 as the second edition of an original from
1899, this book examines the relations between fermentation and the
general metabolic phenomena of living organisms. The book reviews
then-current research into the role of enzymes in fermentation as
well as in other chemical reactions such as jelly-formation and the
digestion of fat. This book will be of value to anyone with an
interest in the history of science.
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