Download e-book for iPad: A Study of History: Illustrated by Arnold Toynbee
By Arnold Toynbee
This one-volume 576-page variation of A examine OF heritage places the essence of the nice paintings into simply available and most fascinating shape. (The unique totals greater than 7,000 pages.) in addition, as Dr. Toynbee's foreword makes transparent, the recent publication is greater than an abridgment of the unique. He has greatly redrafted, revised, and up-to-date his background, to take into account new ancient occasions and discoveries and to incorporate his personal 'reconsiderations' of his innovations. the hot version can be the 1st to be illustrated. There are greater than 500 old photographs, many reproduced in colour and all chosen by way of Dr. Toynbee with the help of Jane Caplan, his collaborator at the undertaking. omit Caplan has written the superb captions for the photographs, that are heavily coordinated with the textual content. the following, in sum, is an excellent historical past and nice scholarly paintings, in splendidly readable shape.
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Remember that the byproducts of yeast fermentation are carbon dioxide and ethanol, so when bread is made both a gas (CO ) and ethanol are given off. 2 The carbon dioxide makes bubbles in the dough, causes the bread to rise, and dissipates during baking. But if ethanol is also given off when bread is baked, why doesn’t bread make us drunk? Well, the high temperatures involved in baking bread cause most of the ethanol to evaporate. 9 percent alcohol content. The top of this range is about half the alcohol content of weak beer, and a little more than a tenth the alcohol content of wine.
The second machine then converts pyruvate into a smaller molecule called acetaldehyde. Finally, a simple chemical reaction converts acetaldehyde into alcohol. The first machine is a complicated one, involving several proteins linked together into a larger machine that carries out glycolysis. Following a specific carbon through glycolysis requires a knowledge of all nine of the protein submachines involved, and of the functions of those machines—which is mostly to add something like a phosphate (P) to the reacting molecule or to break a bond.
The photosynthesis chloroplasts make possible is crucial to producing the sugar molecules that are such an important component of wine. Photosynthetic cells in plants depend on various small molecules, the most abundant of which is chlorophyll, the pigment that gives leaves their green color. Chlorophyll absorbs light very efficiently, but only in the red and blue ranges of the color spectrum. Because chlorophyll does not absorb light in the green range it is reflected, which is why we perceive the leaves as green (for more on how we see colors, see Chapter 9).
A Study of History: Illustrated by Arnold Toynbee