THE BUTYL ALCOHOL-ISOPROPYL ALCOHOL FERMENTATION
نویسندگان
چکیده
منابع مشابه
68 . Studies on the Acetone - Butyl Alcohol Fermentation
The technique of preparing active cell suspensions of Cl. acetobutylicum (Weizmann) capable of giving normal fermentation products from glucose has been described [Davies & Stephenson, 1941]. It was stated that these suspensions rapidly lost their activity. In the present paper further experiments on the decay of activity are described and also various experiments on reactions performed by susp...
متن کاملIntermediary Compounds in the Acetone-butyl Alcohol Fermentation*
Numerous compounds such as methylglyoxal, acetaldehyde, acetoacetic acid, aldol, and fi-hydroxybutyric acid have been postulated as intermediates in the breaking down of carbohydrates by the acetone-butyl alcohol organism, Clostridium acetobutylicum (1). The most direct method of establishing the existence of intermediary products is to isolate them from the fermenting solution. This is rarely ...
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Ethyl alcohol is produced in the United States by two major procedures, fermentation and chemical synthesis. Practically all current industrial ethyl alcohol is manufactured synthetically from petroleum and natural gas. All beverage alcohol is produced through the fermentation of cereal grains, molasses. and other materials with high starch and sugar content. Chemically, both alcohols are essen...
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A 34-year-old woman presented to the emergency department with a chief complaint of acutely worsening abdominal pain. The patient reported the abdominal pain to be in the left lower quadrant and of several months’ duration but noted that it had worsened substantially over the previous 10 days. She also reported diffuse muscle pain and nausea without emesis, no food intake over the previous 72 h...
متن کاملA Study of the Acetone and Butyl Alcohol Fermentation of Various Carbohydrates.*
A great deal of research has been performed on the acetone and butyl alcohol fermentation of maize, potatoes, horse-chestnuts, and other cereals rich in starch, in which various organisms of t’he widely distributed Granulobacter type have been employed. No systematic investigation has been made, however, of the action of this type of organism on other carbohydrates; namely, the various sugars. ...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1937
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)74298-1