Alcoholic Fermentation by Arthur Harden
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The Lock-And-Key Analogy in 20Th Century Biochemistry
From: Rebecca Mertens The Construction of Analogy-Based Research Programs The Lock-and-Key Analogy in 20th Century Biochemistry April 2019, 224 p., pb., ill. 34,99 € (DE), 978-3-8376-4442-5 E-Book: PDF: 34,99 € (DE), ISBN 978-3-8394-4442-9 When the German chemist Emil Fischer presented his lock-and-key hypothesis in 1899, his analogy to describe the molecular relationship between enzymes and substrates quickly gained vast influence and provided future generations of scientists with a tool to investigate the relation between chemical structure and biological specificity. Rebecca Mertens explains the appeal of the lock-and-key analogy by its role in model building and in the construction of long-term, cross-generational research programs. She argues that a crucial feature of these research programs, namely ascertaining the continuity of core ideas and concepts, is provided by a certain way of analogy-based modelling. Rebecca Mertens (PhD), born in 1984, is a postdoctoral researcher in the history and philosophy of science at the University of Bielefeld, Germany. She works on the role of analogies, models and forms of comparison in the history of molecular genetics and is a member of the collaborative research program "Practices of ComparisonÚ Ordering and Changing the World". During her graduate and doctoral studies, she was a visiting scholar at the École Normale Supérieure in Paris and a visiting graduate fellow at the Minnesota Center for Philosophy of Science. For further information: www.transcript-verlag.de/en/978-3-8376-4442-5 © 2019 -
Biochemistrystanford00kornrich.Pdf
University of California Berkeley Regional Oral History Office University of California The Bancroft Library Berkeley, California Program in the History of the Biosciences and Biotechnology Arthur Kornberg, M.D. BIOCHEMISTRY AT STANFORD, BIOTECHNOLOGY AT DNAX With an Introduction by Joshua Lederberg Interviews Conducted by Sally Smith Hughes, Ph.D. in 1997 Copyright 1998 by The Regents of the University of California Since 1954 the Regional Oral History Office has been interviewing leading participants in or well-placed witnesses to major events in the development of Northern California, the West, and the Nation. Oral history is a method of collecting historical information through tape-recorded interviews between a narrator with firsthand knowledge of historically significant events and a well- informed interviewer, with the goal of preserving substantive additions to the historical record. The tape recording is transcribed, lightly edited for continuity and clarity, and reviewed by the interviewee. The corrected manuscript is indexed, bound with photographs and illustrative materials, and placed in The Bancroft Library at the University of California, Berkeley, and in other research collections for scholarly use. Because it is primary material, oral history is not intended to present the final, verified, or complete narrative of events. It is a spoken account, offered by the interviewee in response to questioning, and as such it is reflective, partisan, deeply involved, and irreplaceable. ************************************ All uses of this manuscript are covered by a legal agreement between The Regents of the University of California and Arthur Kornberg, M.D., dated June 18, 1997. The manuscript is thereby made available for research purposes. All literary rights in the manuscript, including the right to publish, are reserved to The Bancroft Library of the University of California, Berkeley. -
Alcoholic Fermentation Without Yeast Cells*
Reprinted from New Beer in an Old Bottle: Eduard Buchner and the Growth of Biochemical Knowledge, pp. 25–31, ed. A. Cornish-Bowden, Universitat de València, Spain, 1997 ALCOHOLIC FERMENTATION WITHOUT YEAST CELLS* Eduard Buchner Until now it has not been possible to separate fermenting activity from living yeast cells; the following describes a procedure that solves this problem. One thousand grams of brewer’s yeast1 that had been cleaned as a prerequisite for the preparation of compressed yeast, but to which no potato starch had been added, is carefully mixed with the same weight of quartz sand2 and 250 g Kieselguhr. It is then triturated until the mass has become moist and pliable. Now 100 g of water are added to the paste, it is wrapped in filter cloth and gradually subjected to a pressure of 400–500 atmospheres: 350 cc press juice are obtained. The residual cake is again triturated, sieved, and 100 g water are added. A further 150 cc of press juice result when the cake is again subjected to the same pressure in the hydraulic press. One kg of yeast hence yields 500 cc press juice, containing about 300 cc cell substances. Traces of turbidity are now removed by shaking the press juice with 4 g of Kieselguhr and filtering through paper with repeated refiltration of the first portions. The resulting press juice is a clear, slightly opalescent yellow liquid with a pleasant yeast odour. A single determination of the spe- cific gravity gave a value of 1.0416 (17°C). A large amount of coagu- lum separates upon boiling, so that the liquid almost completely *Preliminary Note, received 11 January. -
Facts and Figures 2013
Facts and Figures 201 3 Contents The University 2 World ranking 4 Academic pedigree 6 Areas of impact 8 Research power 10 Spin-outs 12 Income 14 Students 16 Graduate careers 18 Alumni 20 Faculties and Schools 22 Staff 24 Estates investment 26 Visitor attractions 28 Widening participation 30 At a glance 32 1 The University of Manchester Our Strategic Vision 2020 states our mission: “By 2020, The University of Manchester will be one of the top 25 research universities in the world, where all students enjoy a rewarding educational and wider experience; known worldwide as a place where the highest academic values and educational innovation are cherished; where research prospers and makes a real difference; and where the fruits of scholarship resonate throughout society.” Our core goals 1 World-class research 2 Outstanding learning and student experience 3 Social responsibility 2 3 World ranking The quality of our teaching and the impact of our research are the cornerstones of our success. 5 The Shanghai Jiao Tong University UK Academic Ranking of World ranking Universities assesses the best teaching and research universities, and in 2012 we were ranked 40th in the world. 7 World European UK European Year Ranking Ranking Ranking ranking 2012 40 7 5 2010 44 9 5 2005 53 12 6 2004* 78* 24* 9* 40 Source: 2012 Shanghai Jiao Tong University World Academic Ranking of World Universities ranking *2004 ranking refers to the Victoria University of Manchester prior to the merger with UMIST. 4 5 Academic pedigree Nobel laureates 1900 JJ Thomson , Physics (1906) We attract the highest calibre researchers and Ernest Rutherford , Chemistry (1908) teachers, boasting 25 Nobel Prize winners among 1910 William Lawrence Bragg , Physics (1915) current and former staff and students. -
CV Sir Arthur Harden
Curriculum Vitae Prof. Dr. Arthur Harden Name: Sir Arthur Harden Lebensdaten: 12. Oktober 1865 ‐ 17. Juni 1940 Arthur Harden war ein britischer Chemiker. Nach ihm sind die Harden‐Young‐Ester (Zuckerphospha‐ te) benannt. Für seine Forschungen über die Gärung von Zucker und dessen Gärungsenzyme wurde er im Jahr 1929 gemeinsam mit dem deutsch‐schwedischen Chemiker Hans von Euler‐Chelpin mit dem Nobelpreis für Chemie ausgezeichnet. Werdegang Arthur Harden studierte von 1882 bis 1885 Chemie am Owens College der University of Manchester. 1868 ging er mit einem Dalton Scholarship an die Universität Erlangen, um beim Chemiker Otto Fi‐ scher, einem Vetter von Emil Fischer (Nobelpreis für Chemie 1902), zu arbeiten. Dort wurde er 1888 promoviert. Im Anschluss arbeitete er als Dozent am Owens College. Ab 1897 war er am neu gegrün‐ deten British Jenner Institute of Preventive Medicine tätig. 1907 wurde er dort Leiter der Abteilung Biochemie. Außerdem erhielt er 1912 eine Professur für Biochemie an der University of London. Auch nach seiner Emeritierung im Jahr 1930 blieb Harden wissenschaftlich aktiv. So befasste er sich unter anderem mit dem Stoffwechsel von E.coli‐Bakterien sowie mit der Gärung. Gemeinsam mit dem deutsch‐schwedischen Wissenschaftler Hans von Euler‐Chelpin gelang es ihm, diesen Vorgang vollständig aufzuklären. Nobelpreis für Chemie 1929 Die Aufklärung der Gärung als eine der ältesten biologischen Technologien der Menschheit hatte bereits zuvor viele Wissenschaftler zu Forschungsarbeiten angeregt, unter ihnen Louis Pasteur und Justus Freiherr von Liebig. Arthur Harden wurde für seine Forschungen über die Gärung von Zucker und die daran beteiligten Gärungsenzyme im Jahr 1929 gemeinsam mit Hans von Euler‐Chelpin mit dem Nobelpreis für Chemie ausgezeichnet. -
All Living Organisms Are Organised Into Large Groups Called Kingdoms. Fungi Were Orig
What are fungi and how important are they? All living organisms are organised into large groups called Kingdoms. Fungi were originally placed in the Plant Kingdom then, scientists learned that fungi were more closely related to animals than to plants. Then scientists decided that fungi were not sufficiently similar to animals to be placed in the animal kingdom and so today fungi have their own Kingdom – the Fungal Kingdom. There are thought to be around up to 3.8 million species of fungi, of which only 120,000 have been named. The fungal kingdom is largely hidden from our view and we usually only see the “fruit” of a fungus. The living body of a fungus is called a mycelium and is made up of a branching network of filaments known as hyphae. Fungal mycelia are usually hidden in a food source like wood and we only know they are there when they develop mushrooms or other fruiting bodies. Some fungi only produce microscopic fruiting bodies and we never notice them. Fungi feed by absorbing nutrients from the organic material that they live in. They digest their food before they absorb it by secreting acids and enzymes. Different fungi have evolved to live on various types of organic matter, some live on plants (Magneportha grisea – the rice blast fungus), some on animals (Trichophyton rubrum - the athlete’s foot fungus) and some even live on insects (Cordyceps australis). Helpful fungi Most of us use fungi every day without even knowing it. We eat mushrooms and Quorn, but we also prepare many other foods using fungi. -
Chemistry Project on Study of Rate of Fermentation of Juices Www
Chemistry Project on Study of Rate of Fermentation of Juices INDEX 1. Objective 2. Introduction 3. Theory 4. Experiment 1 5. Experiment 2 6. Observation 7. Result 8. Bibliography OBJECTIVE The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. 1. Apple juice 2. Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. Examples of fermentation are: souring of milk or curd, bread making, wine making and brewing. The word Fermentation has been derived from Latin (Ferver which means to ‘boil’).As during fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide, it gives the appearance as if it is boiling. Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol. During fermentation of starch, starch is first hydrolysed to maltose by the action of enzyme diastase. The enzyme diastase is obtained from germinated barley seeds. Fermentation is carried out at a temperature of 4–16 °C (40–60 °F). This is low for most kinds of fermentation, but is beneficial for cider as it leads to slower fermentation with less loss of delicate aromas. Apple based juices with cranberry also make fine ciders; and many other fruit purées or flavorings can be used, such as grape, cherry, and raspberry. The cider is ready to drink after a three month fermentation period, though more often it is matured in the vats for up to two or three years. -
Portraits from Our Past
M1634 History & Heritage 2016.indd 1 15/07/2016 10:32 Medics, Mechanics and Manchester Charting the history of the University Joseph Jordan’s Pine Street Marsden Street Manchester Mechanics’ School of Anatomy Medical School Medical School Institution (1814) (1824) (1829) (1824) Royal School of Chatham Street Owens Medicine and Surgery Medical School College (1836) (1850) (1851) Victoria University (1880) Victoria University of Manchester Technical School Manchester (1883) (1903) Manchester Municipal College of Technology (1918) Manchester College of Science and Technology (1956) University of Manchester Institute of Science and Technology (1966) e University of Manchester (2004) M1634 History & Heritage 2016.indd 2 15/07/2016 10:32 Contents Roots of the University 2 The University of Manchester coat of arms 8 Historic buildings of the University 10 Manchester pioneers 24 Nobel laureates 30 About University History and Heritage 34 History and heritage map 36 The city of Manchester helped shape the modern world. For over two centuries, industry, business and science have been central to its development. The University of Manchester, from its origins in workers’ education, medical schools and Owens College, has been a major part of that history. he University was the first and most Original plans for eminent of the civic universities, the Christie Library T furthering the frontiers of knowledge but included a bridge also contributing to the well-being of its region. linking it to the The many Nobel Prize winners in the sciences and John Owens Building. economics who have worked or studied here are complemented by outstanding achievements in the arts, social sciences, medicine, engineering, computing and radio astronomy. -
20Th Annual Conference Program
20th Annual Biocatalysis and Bioprocessing Conference “Current Topics in Industrial Biotechnology” Sponsored by: www.uiowa.edu/~biocat October 17-18, 2011 20th Annual Biocatalysis and Bioprocessing Conference “Current Topics in Industrial Biotechnology” Sponsored by: The University of Iowa Center for Biocatalysis and Bioprocessing October 17-18, 2011 Conference Organizing Committee: Dr. Mani Subramanian Dr. Sridhar Gopishetty Dr. Charles Brenner Dr. Alexander Horswill Dr. Robert Kerns Dr. Amnon Kohen Dr. Tim Mattes Dr. Eric Nuxoll Dr. Tonya Peeples Dr. Daniel Quinn Mr. Mitchell Rotman Director Dr. Mani Subramanian 2 TABLE OF CONTENTS Page Title Page 2 Table of Contents 3 Program 4 List of Oral Presentations 6 Abstracts of Oral Presentations 8 List of Posters 18 Abstracts of Posters 24 CBB Fellowships 69 2011 Conference Sponsors 70 2012 Conference Announcement 71 Center for Biocatalysis & Bioprocessing 72 Faculty Research Group and Staff Listing Notes 73 3 20th Annual Center for Biocatalysis and Bioprocessing Conference “Current Topics in Industrial Biotechnology” Iowa Memorial Union, Iowa City, IA MONDAY, OCTOBER 17, 2011 4:00 pm Registration – outside Main Lounge, 1st floor IMU 4:00–6:00 Poster set up – Main Lounge, 1st floor IMU 4:30 Tour of CBB – please register for tour on-line 6:00–7:00 Welcome Dinner/Buffet – Main Lounge, 1st floor IMU 7:00–8:00 Ganesh Kishore, Ph.D., CEO, Burrill & Company “The Convergence of Green and White Biotechnology” TUESDAY, OCTOBER 18, 2011 7:00–8:00 am Registration – outside Main Lounge, 1st floor IMU 7:30 Continental Breakfast – Main Lounge, 1st floor IMU Program – Bijou, 1st floor IMU 8:30 Introduction and Welcome Mani Subramanian, Ph.D., DEO, Center for Biocatalysis and Bioprocessing Professor, Department of Chemical and Biochemical Engineering, The University of Iowa 9:00 Simon Charnock, Ph.D., Manager & Technical Director, Prozomix Ltd. -
Ethanol Production
Class: B.Sc. (Hons) Botany, VI Semester Paper: Industrial and Environmental Microbiology Unit 3: Microbial production of industrial products Topics: Ethanol production Dr. Preeti Rawat E-mail ID: [email protected] Assistant Professor Department of Botany Deshbandhu College Alcohol (Ethanol) Production Ethanol: • Ethanol (ethyl alcohol, EtOH) is a clear, colourless liquid with a characteristic, pleasant odour. Ethyl alcohol is the intoxicating component in beer, wine and other alcoholic beverages. • In dilute aqueous solution, it has a somewhat sweet flavor, but in more concentrated solutions it has a burning taste. • It is also being used as a biofuel in several countries across the world. • Large industrial plants are the primary sources of ethanol production, though some people have chosen to produce their own ethanol. • Ethanol production from agricultural products has been in practice for more than 100 years. Ethanol can be produced from many kinds of raw materials that contain starch, sugar or cellulose etc. • In general there are three groups of raw materials from which ethanol can be produced: 1) beet, sugar cane, sweet sorghum and fruits 2) starchy material such as corn, milo, wheat, rice, potatoes, cassava, sweet potatoes etc. 3) cellulose materials like wood, used paper, crop residues etc. • The third group of materials mostly include biomass. Recently, biomass is being considered as an important biological resource for the production of ethanol. Alcohol (Ethanol) Production Uses of Ethanol: (i) Use as a chemical feed stock : In the chemical industry, ethanol is an intermediate in many chemical processes because of its great reactivity. It is thus a very important chemical feed stock. -
Arthur Harden
A RTHUR H A R D E N The function of phosphate in alcoholic fermentation Nobel Lecture, December 12, 1929 The discovery that phosphates play an essential part in alcoholic fermentation arose of an attempt by the late Dr. Allan Macfadyen to prepare an anti-zymase by injecting Buchner’s yeast-juice into animals. As a necessary preliminary to the study of the effect of the serum of these injected animals on fermentation by yeast-juice, the action of normal serum was examined. It was thus found that this exerted a two-fold effect: in its presence the action of the proteolytic enzymes of the yeast-juice was greatly diminished, and at the same time both the rate of fermentation and the total fermentation produced were consider- ably increased. In the course of experiments made to investigate this phenom- enon, which it was thought might have been due to the protection of the enzyme of alcoholic fermentation from proteolysis by means of an anti- protease present in the serum, the effect of boiled autolysed yeast-juice was tested, it being thought that the presence of the products of proteolysis might also exert an anti-proteolytic effect. As my colleague Mr. Young, who had by this time joined me, and myselfhad fortunately decided to abandon the gravi- metric method chiefly used by Buchner in favour of a volumetric method which permitted almost continuous observations, we were at once struck by the fact that a great but temporary acceleration of the rate of fermentation and an increase in the CO, evolved proportional to the volume of boiled juice added were produced. -
Pgdbst – 05: Bread Industry and Processes
POST GRADUATE DIPLOMA IN BAKERY SCIENCE AND TECHNOLOGY PGDBST – 05 BREAD INDUSTRY AND PROCESSES DIRECTORATE OF DISTANCE EDUCATION GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY HISAR – 125 001 2 PGDBST- 05 B.S.Khatkar UNIT 1: BREAD MAKING PROCESS STRUCTURE 1.0 OBJECTIVES 1.1 STATUS OF BAKING INDUSTRY 1.2 BREAD FORMULATION 1.3 BREAD MAKING PROCEDURE 1.4 FUNCTIONS OF MIXING 1.5 TYPES OF MIXERS 1.6 FUNCTIONS OF MOULDING AND DIVIDING 1.7 FUNCTIONS OF PROVING 1.8 CHANGES DURING MIXING, FERMENTATION AND BAKING 1.9 SUMMARY 1.10 KEY WORDS 1.11 SELF ASSESSMENT QUESTIONS 1.12 SUGGESTED READINGS 3 1.0 OBJECTIVES Thorough study of this unit will enable the reader to understand: • Status of baking industry • Bread making procedure • Types of mixers • Functions of mixing, moulding, dividing and proving • Changes during mixing, fermentation and baking 1.1 STATUS OF BAKING INDUSTRY India is the 2nd largest wheat producing country in the world next only to China. The present production of wheat in India is about 72 million tonnes indicating 6-fold increase in the three decade due to onset of green revolution. The five major wheat producing states in India are U.P., Punjab, Haryana, Bihar and Himachal Pradesh. Unlike in other economically developed nations, bulk of the wheat produced in our country is processed into whole wheat flour for use in various traditional products. About 10 per cent of the total wheat produced is processed into different products like maida, suji, atta, etc. in roller flour mill, which forms the main raw material for bakery and pasta industry.