Abstract
THE author gives an interesting account of the present position of the problem of fermentation and traces its development from the time of Pasteur to the present day. The whole range of the subject is covered: alcoholic and lactic acid fermentation, the place of pyruvic acid and acet-aldehyde in alcoholic fermentation, the function of phosphates and the effects of changing the reaction of the medium. Analogous processes in animal tissues are frequently referred to, such as the function of lactic acid in muscular contraction or in malignant growths. The references are given at the foot of each page and are also collected into a bibliography of some forty pages, which in addition serves as an index of authors' names. This is a volume for the specialist, but should be widely read also by those interested in related subjects for the light it frequently sheds on processes which bear some analogy to alcoholic fermentation itself.
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