An Introduction to Biological and Enzyme Chemistry

opportunity of keeping up the organic chemistry which they were required to study for their various degrees. The work opens with a preliminary chapter on .chemical action of living matter and proceeds with a description of ordinary bacteriological technique. Chapters 3 and 4, as already mentioned, are largely taken up with the organic chemistry and with a description of such bodies as sugars, etc. Then follows (Chapter 5) the work on the various enzymes, commencing with amylase and the " starch splitting" ferments. The enzyme's action in the growing plants, invertase and maltase, the alcoholic fermentation of sugar are next described in order with the