Fermentation Organisms; a Laboratory HandbookLongmans, Green, and Company, 1903 - 392 páginas |
Dentro del libro
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Página xiv
... Liquid Media Beer Wort Water Yeast Water 71 EE 71 71 78 79 Meat Extract 79 Fruit Syrups 79 Solutions of Saccharose and Dextrose Beer 80 80 Discontinuous Sterilisation 81 Sterilisation by Filtration 81 2. Solid Culture Media . 81 ...
... Liquid Media Beer Wort Water Yeast Water 71 EE 71 71 78 79 Meat Extract 79 Fruit Syrups 79 Solutions of Saccharose and Dextrose Beer 80 80 Discontinuous Sterilisation 81 Sterilisation by Filtration 81 2. Solid Culture Media . 81 ...
Página xv
... Liquid and 3. Preparation of Pure Cultures Hansen's Dilution Method Solid Culture Media . The Manipulation of Nutrient Liquids . Experiments with Solid Culture Media Cultures of Anaërobic Organisms . Suppression of Bacteria in Yeast ...
... Liquid and 3. Preparation of Pure Cultures Hansen's Dilution Method Solid Culture Media . The Manipulation of Nutrient Liquids . Experiments with Solid Culture Media Cultures of Anaërobic Organisms . Suppression of Bacteria in Yeast ...
Página 3
... present in the air and only develop after they have found their way into the liquid . On these experiments the foundation of the technique of sterilisation was laid , and a substantial addition made 1 * INTRODUCTION 3.
... present in the air and only develop after they have found their way into the liquid . On these experiments the foundation of the technique of sterilisation was laid , and a substantial addition made 1 * INTRODUCTION 3.
Página 4
... liquid without micro - organisms developing in the latter . The experiments of the last - named investigators were made in the following way : flasks containing nutritive liquid were closed with plugs fitted with bent glass tubes ...
... liquid without micro - organisms developing in the latter . The experiments of the last - named investigators were made in the following way : flasks containing nutritive liquid were closed with plugs fitted with bent glass tubes ...
Página 6
... liquids ( XI . 8 ) . The method of preservation invented by Scheele and Appert is , thanks to Pasteur's works , becoming of increasing practical value . His name has also been connected with it , as the method is known as ...
... liquids ( XI . 8 ) . The method of preservation invented by Scheele and Appert is , thanks to Pasteur's works , becoming of increasing practical value . His name has also been connected with it , as the method is known as ...
Otras ediciones - Ver todas
Fermentation Organisms: A Laboratory Handbook (Classic Reprint) Alb Klocker Sin vista previa disponible - 2017 |
Términos y frases comunes
acetic acid acetic acid bacteria acid bacteria aëration analysis apiculatus apparatus ascus Bact Bacterium Bakt beer boiling budding Carlsberg laboratory cent Centralbl cerevisia chamber colonies colour conidia conidiophores containing cover glass cultivated culture liquid culture yeast described dextrose dilution drop ellipsoideus endospores experiments film formation flagella flame forms fungi fungus gelatine germination germs growth gypsum gypsum block Hansen Ibid infection investigations Jörgensen laboratory latter layer Lindner livr maltose method micro-organisms microscope mixture Mucor Müller-Thurgau mycelium Mycoderma number of cells nutrient liquids organisms Pasteur flasks Pastorianus perithecia plate cultures preparation pure culture pure culture system pure yeast quantity rods rubber tube Sacch Saccharomyces saccharose sample Sarcina sediment seeding side tube solution sporangium spore formation spores develop sterile sterilised sugar takes place tartaric acid temperature thermostat tion top yeast Torula vessel wild yeast wine wort wort gelatine yeast cells yeast species yeast water zygospore
Pasajes populares
Página 360 - Sur l'es méthodes de culture pure et, spécialement, sur la culture sur plaques de M. Koch et la limite des erreurs de cette méthode.
Página 359 - Recherches sur les organismes qui, à différentes époques de l'année, se trouvent dans l'air, à Carlsberg et aux alentours, et qui peuvent se développer dans le moût de bière.
Página 7 - Kii^eli formulated his well-known molecularphysical theory, which supported Liebig's chemical theory on the one hand and Pasteur's physiological hypothesis on the other: " Fermentation is the transference of the condition of motion of the molecules, atomic groups and atoms of the various compounds constituting the living plasma, to the fermenting material, in consequence of which equilibrium in the molecules of the latter is destroyed, the result being their disintegration.
Página 378 - J., Vorkommen und Wirkung lebender Organismen in fertigen Weinen und ihre Bedeutung für die Praxis der Weinbereitung (Berlin, Parey; auch Landwirthsch.
Página 362 - Nährböden zur Feststellung der Lage der ausgewählten Zellen in den Kulturen zur Anwendung kommen (Centralbl. f.
Página 375 - Sake, das Nationalgetränk der Japaner, und die bei seiner Bereitung wirksamen Pilze. (Beilage zum Jahresbericht der städtischen evangelischen Realschule I in Breslau.
Página 357 - Die Chemie der Kohlenhydrate und ihre Bedeutung für die Physiologie. Berlin, 1894.
Página 360 - IX. — SUR LA VITALITÉ DES FERMENTS ALCOOLIQUES ET LEUR VARIATION DANS LES MILIEUX NUTRITIFS ET A L'ÉTAT SEC Si.
Página 360 - Jusqu'à quelle limite peut-on, par la méthode de M. Hansen, constater une infection de « levure sauvage » dans une masse de levure basse de Saccharomyces cerevisiœ?