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

  title={The reception of Eduard Buchner's discovery of cell-free fermentation},
  author={Robert E. Kohler,},
  journal={Journal of the History of Biology},
  • 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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The background to Eduard Buchner's discovery of cell-free fermentation

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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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