Fermentation Organisms; a Laboratory HandbookLongmans, Green, and Company, 1903 - 392 páginas |
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Página 22
... cent . solution of mercuric chloride , or with dilute spirit ; it is specially important first to brush and then to damp the surface where the door slides up and down , in order to prevent germs which settle in the groove from ...
... cent . solution of mercuric chloride , or with dilute spirit ; it is specially important first to brush and then to damp the surface where the door slides up and down , in order to prevent germs which settle in the groove from ...
Página 63
... cent . alcoholic solution of salicylic acid and then dried . The string can be similarly treated . most reliable one to work with . This flask is. FIG . 35. - The Erlenmeyer Flask . FIG . 38. - Gypsum Block in a glass dish. CULTURE VESSELS ...
... cent . alcoholic solution of salicylic acid and then dried . The string can be similarly treated . most reliable one to work with . This flask is. FIG . 35. - The Erlenmeyer Flask . FIG . 38. - Gypsum Block in a glass dish. CULTURE VESSELS ...
Página 78
... cent . for mixtures of yeast and bacteria to exclude the latter ) , is made by adding a concentrated solution of tartaric acid in sterile water to the necessary amount of wort ; the mixture is then sterilised . There now arises this ...
... cent . for mixtures of yeast and bacteria to exclude the latter ) , is made by adding a concentrated solution of tartaric acid in sterile water to the necessary amount of wort ; the mixture is then sterilised . There now arises this ...
Página 80
... cent . solution of saccharose in water , and a 10 per cent . dextrose solution in yeast water ; both are sterilised for half an hour in steam . Beer should be sterilised in the autoclave for a quarter of an hour under a pressure of 1 to ...
... cent . solution of saccharose in water , and a 10 per cent . dextrose solution in yeast water ; both are sterilised for half an hour in steam . Beer should be sterilised in the autoclave for a quarter of an hour under a pressure of 1 to ...
Página 84
... cent . of gelatine , that is , as much as will enable them to stand 25 ° C. without melting . Meat extract peptone gelatine is , on the other hand , always prepared with at least 10 per cent . of gelatine . Ten grams of gelatine are ...
... cent . of gelatine , that is , as much as will enable them to stand 25 ° C. without melting . Meat extract peptone gelatine is , on the other hand , always prepared with at least 10 per cent . of gelatine . Ten grams of gelatine are ...
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Fermentation Organisms: A Laboratory Handbook (Classic Reprint) Alb Klocker Sin vista previa disponible - 2017 |
Términos y frases comunes
According aceti acetic acid bacteria aëration apiculatus appearance ascus asporogenous Bacillus Bact Bacterium Bary beer bottom fermentation brewery yeast budding Carlsberg bottom yeast cause cent cerevisia colonies colour conidia conidiophores conidium consists containing cover glass cultivated culture liquid culture yeast described dextrose disease ellipsoideus endospores experiments film formation filter flagella flask fungi fungus gelatine germination germs gypsum gypsum blocks Hansen Ibid investigations Jörgensen Kefir laboratory lactic acid lager latter Lindner maltose mentioned method microscope Müller-Thurgau mycelium mycelium thread Mycoderma number of cells nutrient liquids observed Pasteur Pasteurianum Pastorianus perithecia plate cultures produce pure culture pure culture system pure yeast quantity rods Sacch saccharomycetes saccharose Sarcina Schiönning Sediment yeast seeding shape side tube sporangium spore formation spores develop sterile sterilised sugar takes place temperature tion top yeast Torula vessel wild yeast wine wort wort gelatine yeast cells yeast species yeast water