1900 Die Fermente und Ihre Wirkungen
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First Edition, Rebound
The first edition of this work. In German. A fascinating discussion on fermentation, looking at the chemistry behind the progress which is often used to preserve food. Written by Carl Oppenheimer. Oppenheimer was a biochemist who is well known for his prolific writing on scientific subjects. He was a member of the German Chemical Society, and the Berlin Physiological Society. With the original paper wraps adhered to the boards. With two pages of publisher's adverts to the rear.
Rebound in paper covered board, with the original paper wraps adhered to the boards. Externally, smart. Discolouration and evidence of loss to the paper wraps adhered to the boards. Internally, firmly bound. Pages are bright and clean with just a couple of handling marks.
Very Good Indeed
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