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.

If fruit juices or sugar solutions are left to stand in the open air, they show after a few days the processes which are covered by the name of fermentation phenomena.

I feel now, as we did then, that for an effective approach to the problem of nucleic acid biosynthesis, it was essential to understand the biosynthesis of the simple nucleotides and the coenzymes and to have these concepts and methodology well in hand.

As is known, the sugar molecule as it passes through lactic acid can easily be split by purely chemical means.

So I set out to study the oxidation system in the potato, which, if damaged, causes the plant to turn brown. I did this in the hope of discovering, through these studies, the key to the understanding of adrenal function.

Life does depend on accurate replication of molecules, and its complexity often requires that an enzyme shall accept one molecular species or type and transform it to equally specific products.

The initiation of the fermentation process does not require so complicated an apparatus as is represented by the living cell. The agent responsible for the fermenting action of the press juice is rather to be regarded as a dissolved substance, doubtless a protein; this will be denoted zymase.

Wine, one of the noblest cordials in nature.

Fine #‎ wine is a living liquid ... Its life comprises youth, maturity, old age, and death.

The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.

Grapes become wine only when they have been squeezed.

Wine is poetry in a bottle.

Until the juice ferments a while in the cask, it isn't wine. If you wish your heart to be bright, you must do a little work.

One USDA scientist went so far as to claim that there has never been a documented case of food-borne illness from eating fermented vegetables.

Doctors removed my gallbladder and pancreas, which are supposed to break down sugar and alcohol.

Intravenous injections of extract from dog's pancreas, removed from seven to ten weeks after ligation of the ducts, invariably exercises a reducing influence upon the percentage sugar of the blood and the amount of sugar excreted in the urine ... the extent and duration of the reduction varies directly with the amount of extract injected.

Wine makes all sorts of creatures at table.

I know that wine is, above all else, a blessing, a gift of nature, a joy as pure and elemental as the soil and vines and sunshine from which it springs.

There in wine is found the great generalization: all life is fermentation.

The tarter the apple, the tastier the cider.

Since the most ancient times, all men, and particularly those who endeavored in the practice of medicine, have brought closer together two natural phenomena of capital importance: illness or fever and fermentation.

There is fuel in every bit of vegetable matter that can be fermented. There's enough alcohol in one year's yield of an acre of potatoes to drive the machinery necessary to cultivate the fields for a hundred years.

[There's a] point where you have to leave the dough alone. It's silly to anthropomorphize bread, but I love the fact that it needs to sit quietly, to retreat from touch and noise and drama, in order to evolve. I have to admit, I often feel that way myself.

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.

[The doctrine of air] I was led into in consequence of inhabiting a house adjoining to a public brewery, where I at first amused myself with making experiments on the fixed air [carbon dioxide] which I found ready made in the process of fermentation . When I removed from that house I was under the necessity of making the fixed air for myself; and one experiment leading to another, as I have distinctly and faithfully noted in my various publications on the subject, I by degrees contrived a convenient apparatus for the purpose, but of the cheapest kind.