The Soluble Ferments and Fermentation

1. The nature of fermentation and its relation to enzymes; 2. Diastase (amytase, ptyalin); 3. Animal disease; 4. Preparation of diastase and its course of action; 5. Conditions of the action of diastase; 6. Inulase; 7. Cytase, and other cellulose-dissolving enzymes; 8. Sugar-splitting enzymes; 9. Sugar-splitting enzymes (continued); 10. Glucoside-splitting enzymes; 11. Proteolytic enzymes. Proteolysis; 12. Proteolytic enzymes (continued); 13. Proteolytic enzymes (continued). Vegetable trypsins; 14. Fat-splitting enzymes. Lipase. (Pialyn, steapsin); 15. The clotting enzymes. Rennet; 16. The clotting enzymes (continued). Thrombase, (thrombin), the fibrin-ferment; 17. The clotting enzymes (continued). Pectase; 18. Ammoniacal fermentation. Urease; 19. Oxidases, or oxidising enzymes; 20. Alcoholic fermentation; 21. The fermentative power of protoplasm; 22. The secretion of enzymes; 23. The constitution of enzymes; 24. The mode of action of enzymes. Theories of fermentation; Bibliography; Index.