Fermentation Organisms; a Laboratory HandbookLongmans, Green, and Company, 1903 - 392 páginas |
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Página xvii
... tion 214 Energy of Fermentation and Fermenting Power 217 Permeability of the Cell Membrane 217 Products of Fermentation 218 Auto - Fermentation 219 Yeast Types . 219 6. Injurious and Stimulating Influence of Chemical and Physical ...
... tion 214 Energy of Fermentation and Fermenting Power 217 Permeability of the Cell Membrane 217 Products of Fermentation 218 Auto - Fermentation 219 Yeast Types . 219 6. Injurious and Stimulating Influence of Chemical and Physical ...
Página 4
... tion of vinegar by heating ( II . ) . Appert , in France ( 1810 ) , went a step further and used the method for preserving soup , beer , wine , etc. ( III . ) . In 1836-37 Franz Schulze ( IV . ) and Theodor Schwann ( VI . 1 ) published ...
... tion of vinegar by heating ( II . ) . Appert , in France ( 1810 ) , went a step further and used the method for preserving soup , beer , wine , etc. ( III . ) . In 1836-37 Franz Schulze ( IV . ) and Theodor Schwann ( VI . 1 ) published ...
Página 7
... tion by the mere use of a constituent of the yeast or even by means of chemical agents . " Fermentation , " said Pasteur , " is life without air , " and he believed that it is the want of oxygen that makes the yeast cells exciters of ...
... tion by the mere use of a constituent of the yeast or even by means of chemical agents . " Fermentation , " said Pasteur , " is life without air , " and he believed that it is the want of oxygen that makes the yeast cells exciters of ...
Página 11
... tion that the yeast cells , after they have been well shaken up in the flask containing nutrient liquid , sink to the bottom , and form there distinct and well - separated spots of yeast . Examination showed , as was to be expected ...
... tion that the yeast cells , after they have been well shaken up in the flask containing nutrient liquid , sink to the bottom , and form there distinct and well - separated spots of yeast . Examination showed , as was to be expected ...
Página 15
... in the following sections , where the subject , as reviewed in this introduc- tion , will now be examined more closely and treated in fuller detail . SECTION II . THE LABORATORY.1 MICRO - BIOLOGY has , INTRODUCTION 15 .
... in the following sections , where the subject , as reviewed in this introduc- tion , will now be examined more closely and treated in fuller detail . SECTION II . THE LABORATORY.1 MICRO - BIOLOGY has , INTRODUCTION 15 .
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