CONTENTS - Introduction, L. A. Underkofler and R. J. Hickey - PART I -ALCOHOLIC FERMENTATION AND ITS MODIFICATIONS - 2. Alcoholic Fermentation of Grain, W. H. Stark - 3. Alcoholic Fermentation of Molasses, H. M. Hodge and F. M. Hildebrandt - 4. Alcoholic Fermentation of Sulfite Waste Liquor, J. L. McCarthy 955. Production of Alcohol from Wood Waste, J. F. Saeman and A. A. Andreasen - 6. The Brewing Industry, R. I. Tenney - 7. Commercial Production of Table and Dessert Wines, M. A. Joslyn and M. W. Turbovsky - 8. Glycerol, L. A. Underkofler - PART II. THE PRODUCTION OF YEAST - 9. Commercial Yeast Manufacture, R. Irvin - 10. Food and Feed Yeast, A. J. Wiley - PART III. THE BUTANOL ACETONE FERMENTATIONS - 11. The Butanol-Acetone Fermentations, W.N. McCutchan and R. J. Hickey - PART IV. FERMENTATIVE PRODUCTION OF ORGANIC ACIDS - 12. Lactic Acid, H. H. Schopmeyer - 13. The Citric Acid Fermentation, M. J. Johnson - 14. Gluconic Acid, L. A. Underkofler - 15. Fumaric Acid, J. W. Foster - 16. Itaconic Acid, L. B. Lockwood - 17. Acetic Acid-Vinegar, R. H. Vaughn - INDEX -