FROM THE AUTHOR'S PREFACE TO THE GERMAN EDITION In the course of a number of years, during which I had the honour to act as assistant to Prof. Emil Chr. Hansen at the Carlsberg Laboratory, and to assist him in the practical courses of instruction conducted there from time to time, the wish was frequently expressed by students to have at their disposal a handbook which would contain an adequate description of the fittings, apparatus and methods of a fermentation laboratory, as well as of the biology of the organisms of fermentation; in short, a guide by means of which the usual experiments of such a laboratory can be carried out. A similar request reaching me from the well-known publisher, Max Waag, of Stuttgart, I could but conclude that a real necessity existed for such a book. The contents of the present work are divided into three sections. The first of these contains a description of the manner in which the science of the organisms of fermentation has gradually developed; at the same time, an indication is given of the most important steps which have marked the progress of our science. The second section describes the fitting up of the laboratory and all that is necessary for conducting work. Laboratory methods are then explained, special attention being given to the preparation of pure yeast cultures in large quantities. Finally, the third section treats of the most important micro-organisms of the alcoholic fermentation industry. The book thus deals with that domain in which Hansen has opened up so many new paths. For each section there is a bibliography which embraces the most important researches, and contains explanatory notes. The literature after 1st January, 1900, could not be included. In certain cases I have made experiments for the sake of confirmation, and have quoted some results not hitherto published. The branch of the fermentation industries with which my book is chiefly concerned is that of brewing, which was the first to make use of Hansen's pure culture system, and hence to adopt a rational mode of working. Brewing has thus, to a certain extent, become the model for the other branches of the alcoholic fermentation industry. The science of the organisms of fermentation as set forth in this book deals, however, not only with practical applications, but also with important theoretical aspects of chemistry and botany. ALB. KLÖCKER. COPENHAGEN, January 1900. |