Eduard Buchner Quotes

In the course of the 1920s and 1930s, great progress was made in the study of the intermediary reactions by which sugar is anaerobically fermented to lactic acid or to ethanol and carbon dioxide.

The gastric laboratory uses its protein ferment under an acid reaction.

The way yogurt works is you take the old yogurt culture and you put it in milk. You have to put enough of the old culture in, and then that old culture will convert the milk into yogurt.

We managed to prepare a cell-free system which was active when suitably supplemented, and this was a novel result since the process of oxidation was believed to require the integrity of the cells.

We allowed ourselves to become particularly interested in research into the appearance of intermediate products of sugar decomposition during cell-free fermentation.

The DNA-encoded catalytic machinery of the cell can rapidly learn to promote new chemical reactions when we provide new reagents and the appropriate incentive in the form of artificial selection.

Ultimately, life is a chemical interaction.

The symptom of love is when some of the chemicals inside you go bad. So there must be something in love because your chemicals do tell you something.

I propose to provide proof... that just as always an alcoholic ferment, the yeast of beer, is found where sugar is converted into alcohol and carbonic acid, so always a special ferment, a lactic yeast, is found where sugar is transformed into lactic acid. And, furthermore, when any plastic nitrogenated substance is able to transform sugar into that acid, the reason is that it is a suitable nutrient for the growth of the [lactic] ferment.

Wine and the sun will make vinegar without any shouting to help them.

It was obvious-to me at any rate-that the answer was to why an enzyme is able to speed up a chemical reaction by as much as 10 million times. It had to do this by lowering the energy of activation-the energy of forming the activated complex. It could do this by forming strong bonds with the activated complex, but only weak bonds with the reactants or products.

Everything in the world began with a yes. One molecule said yes to another molecule and life was born.

Chemistry on film is like chemistry in real life, it's either there or it isn't.

Interface, of the resonant interval as 'where the action is', whether chemical, psychic or social, involves touch.

Take heede of the viniger of sweet wine.

How come when you mix water and flour together you get glue...and then you add eggs and sugar and you get cake? Where does the glue go?

Life is just chemicals. A drop here, a drip there, everything's changed. A mere dribble of fermented juices and sudenlly you're going to live another few hours.

The same chemicals were used in the cooking as were used on the composition of her own being: only those which caused the most violent reaction, contradiction, and teasing, the refusal to answer questions but the love of putting them, and all the strong spices of human relationship which bore a relation to black pepper, paprika, soybean sauce, ketchup and red peppers.

Chlorine is a deadly poison gas employed on European battlefields in World War I. Sodium is a corrosive metal which burns upon contact with water. Together they make a placid and unpoisonous material, table salt. Why each of these substances has the properties it does is a subject called chemistry.

I don't know what fire is made of - hell nobody does. All I know is that fire is awesome. I'm not a pyromaniac, but I am a pyroenthusiast.

If you hug someone for seven seconds, it gives you a chemical drop in your brain.

Love releases incredible energy that promotes the biochemistry of healing.

God made yeast, as well as dough, and loves fermentation just as dearly as he loves vegetation.

When you're dancing the mystical dance of the molecules, you're not the one who's leading.