Cell-Free Alcoholic Fermentation
Algemene info
In this program, the students will step in the shoes of Eduard Buchner and ‘rediscover’ the presence of enzymes in living organisms, by repeating the experiments done by Eduard Buchner. wordt in ENG gegeven. Een begeleider is NL kan dus vertalen indien nodig
In this program, the students will step in the shoes of Eduard Buchner and ‘rediscover’ the presence of enzymes in living organisms, by repeating the experiments done by Eduard Buchner. wordt in ENG gegeven. Een begeleider is NL kan dus vertalen indien nodig
Omschrijving
For millennia humankind used yeast to prepare and to process food and beverages. The ancient Egyptians, who used yeast to bake bread, already understood the outcome of the fermentation process; however the phenomena of fermentation remained for long time a mystery. In the 19th century Louis Pasteur and other researchers discovered yeast, the “sugar fungus”, as a living organism. During the 19th century, the popular theory, so called ‘vitalism’ assumed that living organisms contained a sort of ‘life-force’ or ‘vital-force’ that differentiates it from other, non-living objects.
