Elementary BacteriologyLongmans, Green, 1903 - 145 páginas |
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Página 24
... germ may also show atypical characters and be still within the boundaries of the species . Indeed , it may be affirmed that under all circumstances there exists a well - marked form for each species , which represents for the latter the ...
... germ may also show atypical characters and be still within the boundaries of the species . Indeed , it may be affirmed that under all circumstances there exists a well - marked form for each species , which represents for the latter the ...
Página 30
... germs , and thereby , to a certain extent , safeguard ourselves against infection . 5. Association of Bacteria . - Although for purposes of study pure cultures of bacteria are essential , we must not forget that in nature they often ...
... germs , and thereby , to a certain extent , safeguard ourselves against infection . 5. Association of Bacteria . - Although for purposes of study pure cultures of bacteria are essential , we must not forget that in nature they often ...
Página 51
... germ- free , but by the time it has entered the milk - pail it is extremely rich in bacterial contents . These come from all sources : from the vessel , hands of the 51 4 * CHAPTER VIII THE PRESERVATION OF FOOD-STUFFS.
... germ- free , but by the time it has entered the milk - pail it is extremely rich in bacterial contents . These come from all sources : from the vessel , hands of the 51 4 * CHAPTER VIII THE PRESERVATION OF FOOD-STUFFS.
Página 52
... germs the lactic organisms are commonly found in milk , where they grow so rapidly as to check the growth of all other species . They may even prevent the growth of pathogenic forms , and would be most effective in preventing infection ...
... germs the lactic organisms are commonly found in milk , where they grow so rapidly as to check the growth of all other species . They may even prevent the growth of pathogenic forms , and would be most effective in preventing infection ...
Página 53
... germs . The spores and germs not so killed are checked in their growth by the rapid cooling , which is an important part of the process . Pasteurised milk cannot be distinguished from fresh milk , which it closely resembles in flavour ...
... germs . The spores and germs not so killed are checked in their growth by the rapid cooling , which is an important part of the process . Pasteurised milk cannot be distinguished from fresh milk , which it closely resembles in flavour ...
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Términos y frases comunes
albumin alcohol aniline animals anthrax antitoxin B.Sc bacilli bacteria Bacteriology body BOTANY cells CHEMICAL CHEMISTRY cholera cocci coli College Coloured containing Crown 8vo Curtis's Essentials D.Sc Diagrams diphtheria diplococci disease disinfectants Edition ELECTRICITY ELEMENTARY PRACTICAL Engineer Essentials of Practical Examination experimental fermentation fever flagella fluid form spores gelatine GEOMETRY germ germicidal give rise grow growth heat Hospital Illus Illustrations immunity infection inoculation INORGANIC intestinal INTRODUCTION JOHN laboratory lactic Lecturer LL.D Lond London malaria malarial Manual matter MECHANICS method methylene blue microbes microscope milk mosquito nitrification nitrogen numerous Examples organisms oxygen parasite pathogenic Ph.D PHYSICS PHYSIOLOGY pigment plants Plates Practical Bacteriology produced Professor protoplasm pure cultures putrefactive pyogenes Royal 8vo School Science soil solution species spirillum spores sputum stained sterilised streptococcus pyogenes Students substances temperature TEXT-BOOK tion tissues toxins trations TREATISE tubercle tuberculosis typhoid typhosus University vegetable venom vibrios WILLIAM Woodcuts yeast
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