Elementary BacteriologyLongmans, Green, 1903 - 145 páginas |
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Página 8
... frequently used ; but its applica- tion was too vague and comprehensive . Being unac- quainted with elementary chemistry , every chemical action was to them a sort of fermentation . Some were , no doubt , struck with the fact that a ...
... frequently used ; but its applica- tion was too vague and comprehensive . Being unac- quainted with elementary chemistry , every chemical action was to them a sort of fermentation . Some were , no doubt , struck with the fact that a ...
Página 16
... frequently the cause of great trouble . Undesirable bacteria often gain access during the fer- mentation process , produce unpleasant flavours , and greatly lower the value of the product . This is con- stantly seen in the various ...
... frequently the cause of great trouble . Undesirable bacteria often gain access during the fer- mentation process , produce unpleasant flavours , and greatly lower the value of the product . This is con- stantly seen in the various ...
Página 23
... frequently be the case in nature - one of two things may happen . Either the organisms change their form and function and adjust themselves to the new conditions , or they may fail to adapt themselves , and so perish . In the first case ...
... frequently be the case in nature - one of two things may happen . Either the organisms change their form and function and adjust themselves to the new conditions , or they may fail to adapt themselves , and so perish . In the first case ...
Página 32
... frequently observed in the decomposition of organic materials , e.g. , hay , manure , tobacco , is no doubt due to bacterial agency . Sometimes the temperature may be so high as to cause " spontaneous combustion " . It appears that ...
... frequently observed in the decomposition of organic materials , e.g. , hay , manure , tobacco , is no doubt due to bacterial agency . Sometimes the temperature may be so high as to cause " spontaneous combustion " . It appears that ...
Página 33
... of danger when ingested with food . Poisoning with ice - cream or meat is frequently due to the presence of these sub- stances . The malodorous , products of putrefaction are chiefly produced by 3 THE GENERAL BIOLOGY OF BACTERIA 3333.
... of danger when ingested with food . Poisoning with ice - cream or meat is frequently due to the presence of these sub- stances . The malodorous , products of putrefaction are chiefly produced by 3 THE GENERAL BIOLOGY OF BACTERIA 3333.
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Términos y frases comunes
albumin alcohol aniline animals anthrax antitoxin B.Sc bacilli bacteria Bacteriology body BOTANY cells CHEMICAL CHEMISTRY cholera cocci coli College Coloured containing Crown 8vo Curtis's Essentials D.Sc Diagrams diphtheria diplococci disease disinfectants Edition ELECTRICITY ELEMENTARY PRACTICAL Engineer Essentials of Practical Examination experimental fermentation fever flagella fluid form spores gelatine GEOMETRY germ germicidal give rise grow growth heat Hospital Illus Illustrations immunity infection inoculation INORGANIC intestinal INTRODUCTION JOHN laboratory lactic Lecturer LL.D Lond London malaria malarial Manual matter MECHANICS method methylene blue microbes microscope milk mosquito nitrification nitrogen numerous Examples organisms oxygen parasite pathogenic Ph.D PHYSICS PHYSIOLOGY pigment plants Plates Practical Bacteriology produced Professor protoplasm pure cultures putrefactive pyogenes Royal 8vo School Science soil solution species spirillum spores sputum stained sterilised streptococcus pyogenes Students substances temperature TEXT-BOOK tion tissues toxins trations TREATISE tubercle tuberculosis typhoid typhosus University vegetable venom vibrios WILLIAM Woodcuts yeast
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