Fermentation Organisms; a Laboratory HandbookLongmans, Green, and Company, 1903 - 392 páginas |
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Página 3
... closed flasks , and , on organisms appearing in the flasks , he assumed that they had been produced by spontaneous generation . Spallanzani ( 1765 ) showed , however ( I. ) , that certain errors were made in these experiments ; he ...
... closed flasks , and , on organisms appearing in the flasks , he assumed that they had been produced by spontaneous generation . Spallanzani ( 1765 ) showed , however ( I. ) , that certain errors were made in these experiments ; he ...
Página 4
... closed with plugs fitted with bent glass tubes through which sterilised air was sucked . In order to free the air from its germs , Schulze passed it through sulphuric acid whilst Schwann subjected it to a high temperature . Their ...
... closed with plugs fitted with bent glass tubes through which sterilised air was sucked . In order to free the air from its germs , Schulze passed it through sulphuric acid whilst Schwann subjected it to a high temperature . Their ...
Página 6
... closed cooling apparatus for the aëration and cooling of worts . That this apparatus did not then come into general use was a simple consequence of the fact that , as mentioned above , the yeast which was added to the carefully cooled ...
... closed cooling apparatus for the aëration and cooling of worts . That this apparatus did not then come into general use was a simple consequence of the fact that , as mentioned above , the yeast which was added to the carefully cooled ...
Página 8
... closed his studies in fermentation with his book , Études sur la Bière ( 1876 ) , and proceeded to other fields of investigation where , as is well known , he gained still greater renown . A few years previously ( 1870 ) the descriptive ...
... closed his studies in fermentation with his book , Études sur la Bière ( 1876 ) , and proceeded to other fields of investigation where , as is well known , he gained still greater renown . A few years previously ( 1870 ) the descriptive ...
Página 22
... closed and allowed to remain ( usually for an hour ) , till the air inside has become quite still , and the water particles with which it is saturated have carried the germs present down to the damp floor . The cupboard must be kept ...
... closed and allowed to remain ( usually for an hour ) , till the air inside has become quite still , and the water particles with which it is saturated have carried the germs present down to the damp floor . The cupboard must be kept ...
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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