The reception of Eduard Buchner's discovery of cell-free fermentation

@article{Kohler1972TheRO,
  title={The reception of Eduard Buchner's discovery of cell-free fermentation},
  author={Robert E. Kohler,},
  journal={Journal of the History of Biology},
  year={1972},
  volume={5},
  pages={327-353}
}
  • R. Kohler,
  • Published 1972
  • Biology
  • Journal of the History of Biology
ConclusionsWhat general conclusions can be drawn about the reception of zymase, its relation to the larger shift from a protoplasm to an enzyme theory of life, and its status as a social phenomenon?The most striking and to me unexpected pattern is the close correlation between attitude toward zymase and professional background. The disbelief of the fermentation technologists, Will, Delbrück, Wehmer, and even Stavenhagen, was as sharp and unanimous as the enthusiasm of the immunologists and… 

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    Journal of the history of biology
  • 1971
TLDR
Eduard Buchner showed that in a sense both sides were right: fermentation is carried out by soluble enzymes in yeast juice free of whole cells; but these enzymes are made by the living yeast cell.

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Fertility Inherited. The sixth of Pearson's famous " Mathematical Contributions to the Theory of Evolution," published in the Transactiolns of the Royal Society, has just appeared. It contains three

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These further investigations, Buchner considers, are confirmatory of the conclusion drawn by him from his original experiments, that activity of the yeast-cell as an alcoholic ferment depends upon a soluble enzyme of an albuminoid character elaborated by a living cell.

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THE most recently issued number of the Proceedings of the Royal Society (No. 438) contains a paper by Dr. McFadyen, Dr. Morris and Mr. Rowland on the subject of Buchner's zymase, which is held by