Chemical Changes and Products Resulting from Fermentations (Classic Reprint)

Excerpt from The Chemical Changes and Products Resulting From Fermentations The majority of the chemical changes which are the result of fermentation occur in two large classes of compounds - the carbohydrates and the albumins. These are the materials used by young plants and animals as foodstuffs; as such, however, they cannot be assimilated, but must first undergo the changes which will be described in the following pages, in order that they may be made assimilable and really serviceable as food-stuffs. The changes, so far as they are known, generally consist in a splitting up of a complex molecule into simpler ones, but, at present, only in a few cases can the stages in the transformation be followed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.