Fermentation Organisms; a Laboratory HandbookLongmans, Green, and Company, 1903 - 392 páginas |
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Página vii
... the organisms of fermentation has gradually developed ; at the same time , an indication is given of the most important steps which have marked the progress of our science . The second section describes the fitting up of the laboratory.
... the organisms of fermentation has gradually developed ; at the same time , an indication is given of the most important steps which have marked the progress of our science . The second section describes the fitting up of the laboratory.
Página viii
... important micro - organisms of the alcoholic fer- mentation industry . The book thus deals with that domain in which Hansen has opened up so many new paths . For each section there is a bibliography which embraces the most important ...
... important micro - organisms of the alcoholic fer- mentation industry . The book thus deals with that domain in which Hansen has opened up so many new paths . For each section there is a bibliography which embraces the most important ...
Página 5
... important epoch . Besides the above researches relating to the doctrine of spontaneous generation , we might also refer to another of Pasteur's important researches which interests us here , viz . , his investigation on lactic acid ...
... important epoch . Besides the above researches relating to the doctrine of spontaneous generation , we might also refer to another of Pasteur's important researches which interests us here , viz . , his investigation on lactic acid ...
Página 7
... . Fischer's investigations ( XXIII . 1 , 2 ) on enzymes have not only brought to light new and important facts , but have also pointed to quite new views as to the nature of the processes concerned , and Ed . Buchner ( INTRODUCTION 7.
... . Fischer's investigations ( XXIII . 1 , 2 ) on enzymes have not only brought to light new and important facts , but have also pointed to quite new views as to the nature of the processes concerned , and Ed . Buchner ( INTRODUCTION 7.
Página 8
... importance . The spore formation discovered ( VI . 2 ) by Schwann ( 1839 ) , and observed later ( 1868 ) by Jules de Seynes ... important distinguishing characteristic of the genus Saccharomyces . Later investigations have confirmed the ...
... importance . The spore formation discovered ( VI . 2 ) by Schwann ( 1839 ) , and observed later ( 1868 ) by Jules de Seynes ... important distinguishing characteristic of the genus Saccharomyces . Later investigations have confirmed the ...
Otras ediciones - Ver todas
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