By Jean Effront, Professor in the New University and Director of the Institute of Fermentations of Brussels. Translated by Samuel C. Prescott, Professor of Industrial Microbiology, Massachusetts Institute of Technology, assisted by Charles S. Venable. Cloth. Price, $5. Pp. 752. New York: John Wiley & Sons, 1917.
This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
This is a discussion of biochemical catalysts or enzymes for nitrogenous substances only. Though the greater part of the text deals with the enzymes for protein substances as found in the digestive secretions of the animal body, the proteases of animal and plant tissues and bacteria are likewise considered. A sixth of the book deals with the coagulating enzymes (thrombin, myosinase and rennet). The greater part discusses pepsin, the various trypsins and erepsins, and the amidases. One hundred and seventy-five pages are devoted to the use of the various enzymes in bread making, brewing, distilling, the manufacture of cheese, tanning, and in agriculture. The distribution, methods of preparation and mode of action of the various enzymes under different experimental conditions are fully and accurately considered. The excellence of the book on that score can hardly be questioned. It is gratifying, furthermore, to have at hand a ready reference book of
Biochemical Catalysts in Life and Industry. Proteolytic Enzymes.. JAMA. 1918;71(14):1162. doi:10.1001/jama.1918.02600400062028