The current volume replaces the author's "Enzyme Chemistry" and "Enzyme Technology" (Wiley, 1943). Part I is a summary of enzyme chemistry. The author has covered types of enzymes and specific enzymes extensively. The treatment is necessarily not exhaustive, but many references to an extensive bibliography offer ready access to more detailed works.
Part II deals with the technology of enzymes. Processes discussed include the production of yeasts and enzymes and the production and properties of antibiotics, as well as the role of enzymes in alcohol production, baking, brewing, dairy and other food products, medicine, paper, textile and many other industrial applications. Chapters on microbiologic methods for the estimation of vitamins and amino acids and on vitamindestroying enzymes are included. The author has presented an excellent and thorough treatment of this little publicized field of enzyme technology.