In this entertaining account of the origins of modern molecular biology, the lives of pioneering scientists in the field of nucleic acid research, and the discovery of DNA, Ulf Lagerkvist speaks not only to scientists but to all students and general readers with an interest in science. The author, whose career in the nucleic acid field began in the late 1940s, recreates historical episodes from the nineteenth and early twentieth centuries and introduces for a modern audience the scientists whose discoveries revolutionized the field of biology. Knowledge of these pioneers as professionals and...

We are swamped with information and each day seems to bring new discoveries that must be considered. Never before in the history of science have so many scientists been as active as today. It has become a major problem for the expert just to keep up with the literature in his or her own field of research. Why, then, should experts and their poor students worry about the pioneers of microbiology, those half-forgotten scientists who a century ago devoted their lives to a new science that was on its way to revolutionizing medicine? With so many new facts and problems screaming for our attention,...

We are swamped with information and each day seems to bring new discoveries that must be considered. Never before in the history of science have so many scientists been as active as today. It has become a major problem for the expert just to keep up with the literature in his or her own field of research. Why, then, should experts and their poor students worry about the pioneers of microbiology, those half-forgotten scientists who a century ago devoted their lives to a new science that was on its way to revolutionizing medicine? With so many new facts and problems screaming for our attention,...

This popular account of the history of ferment takes the reader on a fascinating journey from its obscure origins in medieval medicine and alchemy to the modern concept of the enzyme. During the 19th century, the question of the nature of the ferment led to a long and bitter conflict between those that believed in a vital force peculiar to the living cell and those that looked for a more chemical explanation. The book takes an in-depth look at the events of 1897 when Eduard Buchner demonstrated that cell-free extracts of yeast could catalyze alcoholic fermentation, putting an end to...