Elementary BacteriologyLongmans, Green, 1903 - 145 páginas |
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... CHANGES AND PRODUCTS RE- SULTING FROM FERMENTATION . By R. H. ADERS PLIMMER , D.Sc. ( Lond . ) . 8vo , 6s . net . LONGMANS , GREEN , AND CO . , LONDON , NEW YORK AND BOMBAY . I. Pneumococci in blood of rabbit - red diplo- cocci LIST OF ...
... CHANGES AND PRODUCTS RE- SULTING FROM FERMENTATION . By R. H. ADERS PLIMMER , D.Sc. ( Lond . ) . 8vo , 6s . net . LONGMANS , GREEN , AND CO . , LONDON , NEW YORK AND BOMBAY . I. Pneumococci in blood of rabbit - red diplo- cocci LIST OF ...
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... changes can take place . Scholl has demonstrated that ferments , which may be said to occupy an intermediate position between the lifeless proteids and the living cells , may be rendered less active by heat and rejuven- ated by suitable ...
... changes can take place . Scholl has demonstrated that ferments , which may be said to occupy an intermediate position between the lifeless proteids and the living cells , may be rendered less active by heat and rejuven- ated by suitable ...
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... changes take place in the interior of the cells . Besides , the numerous by- products formed in the fermentation process cannot be due to the action of enzymes , but rather to the metabolic activity of the cell - protoplasm . The ...
... changes take place in the interior of the cells . Besides , the numerous by- products formed in the fermentation process cannot be due to the action of enzymes , but rather to the metabolic activity of the cell - protoplasm . The ...
Página 11
... changes in the substance acted upon , especially if the metabolic products are removed as quickly as they are formed . To these points must be added the specificity of fer- ments , that is to say , each ferment produces its particular ...
... changes in the substance acted upon , especially if the metabolic products are removed as quickly as they are formed . To these points must be added the specificity of fer- ments , that is to say , each ferment produces its particular ...
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... change due ? It is caused by a torula or yeast naturally present on the skin of the grapes . The latter when crushed permit the organisms to operate on the juice , which disappears , or rather reappears as alcohol . Groups of bud ...
... change due ? It is caused by a torula or yeast naturally present on the skin of the grapes . The latter when crushed permit the organisms to operate on the juice , which disappears , or rather reappears as alcohol . Groups of bud ...
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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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