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This well written, compact and well organized textbook is the outcome of a course of lectures on the subject. The first five chapters discuss hydrogen ion concentration, oxidation-reduction and the general composition of bacteria, fungi and yeasts briefly but clearly. The next four chapters deal with the nutrition of bacteria, treating growth factors, autotrophic and heterotrophic bacteria, and adaptive and constitutive enzymes. The subject of bacterial respiration is especially well developed from the point of view of the fundamental chemical reactions involved. Nitrogen metabolism is discussed from the point of view of assimilation, sparing action and the usual paths of deaminization and step by step oxidation. Carbohydrate metabolism and alcoholic fermentation are presented from the truly modern biochemical view. The specific and remarkable activities of some fungi in fermentation processes and some of the industrial applications are considered briefly. The proteins of micro-organisms and lipins are treated briefly but satisfactorily.
An Introduction to Bacteriological Chemistry. JAMA. 1939;112(21):2199–2200. doi:10.1001/jama.1939.02800210093033
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