J SCHLEIDEN, MATTHIAS, THEODOR SCHWANN UND MAX SCHULTZE:

Klassische Schriften zur Zellenlehre. Oswalds Klassiker der exakter Wissenschaften 275.

Leipzig: Akademische Verlagsgesellschaft Geest & Portig, 1987. 1. Auflage, EA, 166 Seiten, 8° , Softcover/Paperback signiert von Dr. Walter Fiedler, guter bis sehr guter Zustand

-- Antiquariat Buchseite

Book number: 258560

Catalogue: Wissenschaft

SCHWANN, THEODOR

Microscopical Researches into the accordance in the structure and growth of animals and plants

Birmingham AL, The Classics of Medicine Library, 2001., porto 3,00 euro NL, new, still in shrinkwrap. Facsimile reprint in attractive gilt-tooled full leather binding, all edges gilt, with marbled pastedowns. With the 'notes from the editors..

-- Boek2 Antiquariaat

Book number: HJD238/44268

Catalogue: Biologie

SCHWANN, TH. [THEODOR]. F. WÖHLER (WOHLER) AND J. LIEBIG.

Vorläufige (Vorlaufige) Mittheilung, Betreffend Versuche Uber Die Weingährung (Weingahrung) Und Fäulnifs (Faulnifs) and Ueber Die Bildung Des Bittermandelôls (Bittermandelols). In Annalen Der Physik Und Chemie, Band 41, 1837, Pp. 184-193 and Pp. 345-366. [Putrefaction & Fermentation].

Leipzig:, Johann Ambrosius Barth,, 1837.. Hardcover. Offered Is a Very Good+ Entire Ex-Library Volume of Annalen Der Physik Und Chemie in Half Brown Cloth and Marbled Boards with Gilt Lettering Spine. Library Ink Stamp Half Title Page, Title Page and Scattered Throughout. Perforated Library Stamp Title Page. No Other Library Markings. Minimal Scattered Soil and Foxing Pages. 8vo. Very Good+, The description of the multiplication of yeast cells appears in Schwann's laboratory notebook under the date 16 February 1836. The first public announcement of the relationship between alcoholic fermentation and the life cycle of yeast was by Cagniard de La Tour, who described the multiplication of yeast in the issue of L'Institut for 25 November 1826. Schwann's paper (1837), however, independently demonstrated the living nature of the agent of fermentation and presented arguments of a new sort. (DSB Vol. 12, p 241) In October 1836 Wohler wrote that he had discovered a way to transform amygdalin to oil of bitter almonds and hydrocyanic acid, by distilling it with manganese and sulfuric acid, and he invited Liebig to join in pursuing the topic. Two days later he made a more remarkable discovery. It had occurred to him that perhaps the transformation of amygdalin could be effected by the albumin in the almonds, in a manner similar to the action of yeast on sugar. He was able to confirm his expectation, for whether crushed almonds or an aqueous emulsion derived from them decomposition was an example of what Berzelius had recently defined as catalysis. Liebig and Wohler then divided up the detailed examination of the properties and composition of amygdalin. They precipitated from the emulsion of almonds a substance which when redissolved retained its action. They named the active substance "emulsin." Its effectiveness in very small quantities confirmed that it acted like yeast. Liebig wrote up the memoir "Uber die Bildung der Bittermandelols," which they published in 1837, but the critical ideas and experiments cam from Wohler. Their characterization of emulsin, following that of diastase by Payen and Persoz, and of pepsin by Theodor Schwann, helped to generalize the conception of specific fermenting actions, which became a central theme in organic and physiologic Chemistry during the next decade. (DSB Vol. 8 p. 342)..

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Book number: 41468

Keywords: Chemistry