CONTENTS -

Introduction, L. A. Underkofler and R. J. Hickey -

PART I -ALCOHOLIC FERMENTATION AND ITS MODIFICATIONS -

2. Alcoholic Fermentation of Grain, W. H. Stark -

3. Alcoholic Fermentation of Molasses, H. M. Hodge and F. M. Hildebrandt -

4. Alcoholic Fermentation of Sulfite Waste Liquor, J. L. McCarthy 95

5. Production of Alcohol from Wood Waste, J. F. Saeman and A. A. Andreasen -

6. The Brewing Industry, R. I. Tenney -

7. Commercial Production of Table and Dessert Wines, M. A. Joslyn and M. W. Turbovsky -

8. Glycerol, L. A. Underkofler -

PART II. THE PRODUCTION OF YEAST -

9. Commercial Yeast Manufacture, R. Irvin -

10. Food and Feed Yeast, A. J. Wiley -

PART III. THE BUTANOL ACETONE FERMENTATIONS -

11. The Butanol-Acetone Fermentations, W.N. McCutchan and R. J. Hickey -

PART IV. FERMENTATIVE PRODUCTION OF ORGANIC ACIDS -

12. Lactic Acid, H. H. Schopmeyer -

13. The Citric Acid Fermentation, M. J. Johnson -

14. Gluconic Acid, L. A. Underkofler -

15. Fumaric Acid, J. W. Foster -

16. Itaconic Acid, L. B. Lockwood -

17. Acetic Acid-Vinegar, R. H. Vaughn -

INDEX -