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In 1929, Euler-Chelpin and Arthur Harden received the Nobel Prize in chemistry for research on alcoholic fermentation of carbohydrates and the role of enzymes. Arthur Harden dealt only with the chemical effects of bacteria from 1903 with alcoholic fermentation. Harden discovered that the enzyme zymase, discovered by Eduard Buchner, only produces fermentation in interaction with the coenzyme cozymase. Euler-Chelpin, in turn, convincingly described what happens in sugar fermentation and the action of fermentation enzymes using physical chemistry. This explanation led to the understanding of the important processes taking place in the muscles for the supply of energy.
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SCIENTIFIC MONTHLY (1954): 365-367
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