A Treatise On The Principles And Practice Of Dock Engineering

CHARLES GRIFFIN & CO.’S PUBLIGA TIONS. In Large 8vo. Handsome Cloth. With numerous Illustrations. Fach Volume Complété in Itself, and Sold Separately. TECHNICAL MYCOLOGY: THE UTILISATION OF MICRO-ORGANISMS IN THE ARTS AND MANUFACTURES. >1 Practical Handbuch oil Fermentation and Fermentatiue Processes for the Use^of Brewers and Distillers, Analyste, Technical and Agricultural Chemists, and all interested in the Industries dependent on Fermentation. By Dr. FRANZ LAFAR, Professor of Fermentatlon-Physiology and Bacteriology in the Technical High School, Vienna. With an Introduction by Dr. EMIL GHR. HANSEN, Principal of the Carlsberg Laboratory, Copenhagen. Translated by CHARLES T. C. SALTER. Vol. I.-SCHIZOMYCETIC FERMENTATION. 15s. Including the Theory of Fermentation, the Principles of Steril ization, and [Pure Culture Processes. Vol. II„ Part I.—EUMYCETIC FERMENTATION. 7s. 6d. The Mwpholmjy, Chemistry Physiology, and Fermentative Processes of the Eumycetes, Zygomycetes, and Saccharomycetes. “The tirst work of the kind which can lay claim to completeness in the treatment of a fascinating subject. The plan is admirable, the classification simple, the style is good, and the tendency of the whole volume is to convey sure information to the reader. — ^an<^ Tj^ publishers trust that before long they will be able to present English readers with the whole of the second volume, arrangements having been concluded whereby. upon its appearance in Germany, the English translation will be at. once put in hand. 1 his is now being done with Part l., which will b■ issued shortly, and which will be followed by the two final parts.——————= In Crown 8vo, Handsome Cloth. Price 7s. 6d. net. FERMENTS AND THEIR ACTIONS. A Text-booh on the Chemistry and Physics of Fermentatiue Changes. By CARL OPPENHEIMER, Pii. D., M.D., Of the Phjsioiogical Institute at Erlangen. Translated from the German by C. AINSWORTH MITCHELL, B.A., F.I.C., F.C.S. Abridged Contents.—Introduction. — Definition.—Chemical Nature of Ferments.— Influence of External Factors.—Mode of Action.—Physiological Action.—Sécrétion.- Im portance of Ferments to Vital Action.—Proteolytic Ferments. —Trypsin.— Bacteriolytic and Hæmolytic Ferments.—Vegetable Ferments.—Coagulating Ferments^—Saccharifying Ferments. — Diastases. — Polysaccharides. — Enzymes. — Ferments which decompose Glucosides. —Hydrolytic Ferments. —Lactic Acid Fermentation.—Alcoholic Fermenta- tion. -Biology of Alcoholic Fermentation.—Oxydases.—Oxidising Fermentation.—Bibli- ography.—Index. The present Translation embodies Notes and Additions to the Work made by the Author subséquent to its Publication in Germany. “Such a veritable multum in parvo fass never yet appeared. Ihe author haj -set himself the task of writing a work on Ferments that should embrace human érudition on the subject ”—Bieuers' Journal. LONDON : CHARLES GRIFFIN & CO., LIMITED. EXETER STREET, STRAND.