The comprehensive history of yeast research. • Traces the growing understanding of yeasts and their role in the evolution of microbiology, biochemistry, cytology, and genetics. • Details how findings in yeast research were used to overcome complex problems and to develop currently accepted scientific concepts and methods. • Emphasizes experimental evidence, by reproducing many figures from the original researchers’ work as well as illustrations of the equipment they used. The book is enlivened with images of many of the scientists and offers accounts of notable incidents in the lives of some of them. • Serves as a resource for microbiology, biochemistry, or general biology students.

A keyword listing of serial titles currently received by the National Library of Medicine.

By accident, the world-famous brewery Carlsberg became a central force in global marine science during the first three decades of the 20th century. Within a core group of scientists and managers, Johannes Schmidt (1877-1933) was the key figure combining the efforts of the International Council for the Exploration of the Sea (ICES), the Danish state and several private companies. Launching 26 oceangoing expeditions Schmidt made landmark discoveries such as the breeding ground for the Atlantic eel in the Sargasso Sea. The scientific frontier was pushed literally kilometres into the deep sea and across the World’s oceans. While the formal North Atlantic Empire of the small state of Denmark was in decline, an informal empire of science was erected instead. Shortlisted for the Society for Nautical Research Anderson Medal for published works on Maritime History in 2016.

First multi-year cumulation covers six years: 1965-70.

Includes section, "Recent book acquisitions" (varies: Recent United States publications) formerly published separately by the U.S. Army Medical Library.

M. GIBBS and E. LATZKO In the preface to his Experiments upon Vegetables, INGEN-Housz wrote in 1779: "The discovery of Dr. PRIESTLEY that plants have a power of correcting bad air . . . shows . . . that the air, spoiled and rendered noxious to animals by their breath ing in it, serves to plants as a kind of nourishment. " INGEN-Housz then described his own experiments in which he established that plants absorb this "nourishment" more actively in brighter sunlight. By the turn of the eighteenth century, the "nourishment" was recognized to be CO . Photosynthetic CO2 assimilation, the 2 major subject of this encyclopedia volume, had been discovered. How plants assimilate the CO was a question several successive generations 2 of investigators were unable to answer; scientific endeavor is not a discipline in which it is easy to "put the cart before the horse". The horse, in this case, was the acquisition of radioactive isotopes of carbon, especially 14c. The cart which followed contained the Calvin cycle, formulated by CALVIN, BENSON and BASSHAM in the early 1950's after (a) their detection of glycerate-3-P as the first stable product of CO fixation, (b) their discovery, and that by HORECKER 2 and RACKER, of the COz-fixing enzyme RuBP carboxylase, and (c) the reports by GIBBS and by ARNON of an enzyme (NADP-linked GAP dehydrogenase) capable of using the reducing power made available from sunlight (via photo synthetic electron transport) to reduce the glycerate-3-P to the level of sugars.

This volume was first published in 1980, it is a comprehensive treatment of coated vesicles and their involvement in the process of endocytosis.

Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.Proteins in food processing is a comprehensive and authoritative reference for the food processing industry. - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

A union list of serials commencing publication after Dec. 31, 1949.