Can anyone help me resolve a historical question, please? In connection
with the inital observation that alcoholic fermentation can be observed in
cell-free extracts of yeast, biochemistry books give one of two basic
accounts (which siggests that they are all working from two common sources):
1. That it was discovered by the Buchner brothers (both with and without an
umlaut on the u).
2. That it was discovered by Eduard Buchner (no umlaut) in 1897.
Which is more accurate, and what about the umlaut?
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David Fell,
School of Biological & Molecular Sciences,
Oxford Brookes University,
Oxford OX3 0BP, Tel. +44 (0)1865 483247
UK FAX +44 (0)1865 484017
daf at bms.brookes.ac.uk
