BIOREACTIONS. “Yet Lavoisier remained fascinated by the process that transformed plant matter into alcohol, calling fermentation one of “the most striking and extraordinary operations of all those that chemistry presents to us.” He undertook a project to identify “the constituent principles of the fermentable body,” and he zeroed in on sugar as the key substance. Lavoisier spent over a year trying to get sugar to ferment on its own, to no avail.”
https://www.tandfonline.com/doi/full/10.1080/00026980.2020.1867786
linkedin post 2022-06-29 05:12:48
Nigel Fleming
September 21, 2022