Measurement of the Electricity Liberated during the Downgrade Reactions of Organic Compounds.

Abstract

THE liberation of electricity during certain reactions of organic compounds has been well established in previous investigations.* In the fermentation of cane sugar by yeast, it was shown that the amount of electricity liberated is proportional to the temperature and concentration of the sugar solution and to the number of active yeast cells, and is only… (More)
DOI: 10.1038/127554a0

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