A Textbook of Bacteriology Including the Etiology And Prevention of Infective
A Textbook of Bacteriology Including the Etiology And Prevention of Infective
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The appearance of the latter is, therefore, dependent on the chemical qualities of the substratum, which explains its variable behavior. In milk it takes its origin in the casein and more closely resembles pure blue in its appearance the more distinctly acid the reaction of the liquid becomes, in consequence of the lactic-acid fermentation.
According to the investigations of Scholl, the Bacillus cyano- g-enus loses in long-continued, uninterrupted culture on our ordi- nary gelatin more or less ...of its power to form coloring matter. It becomes attenuated, like Bac. Acid, lact. , and then produces no pig- ment in sour milk, even under the most favorable circumstances.
BACTERIA OF DRINKING-WATER.
Every one knows with what care, at the present day, we watch over the water which we drink, and how we endeavor by periodi- cally-repeated examination to know at all times what it contains. These examinations are both chemical and bacteriological. The latter are intended to inform us as to the micro-organisms present in the water.
What to read after A Textbook of Bacteriology Including the Etiology And Prevention of Infective?
You can find similar books in the "Read Also" column, or choose other free books by Edgar M Edgar March Crookshank to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The appearance of the latter is, therefore, dependent on the chemical qualities of the substratum, which explains its variable behavior. In milk it takes its origin in the casein and more closely resembles pure blue in its appearance the more distinctly acid the reaction of the liquid becomes, in consequence of the lactic-acid fermentation.
According to the investigations of Scholl, the Bacillus cyano- g-enus loses in long-continued, uninterrupted culture on our ordi- nary gelatin more or less ...of its power to form coloring matter. It becomes attenuated, like Bac. Acid, lact. , and then produces no pig- ment in sour milk, even under the most favorable circumstances.
BACTERIA OF DRINKING-WATER.
Every one knows with what care, at the present day, we watch over the water which we drink, and how we endeavor by periodi- cally-repeated examination to know at all times what it contains. These examinations are both chemical and bacteriological. The latter are intended to inform us as to the micro-organisms present in the water.
What to read after A Textbook of Bacteriology Including the Etiology And Prevention of Infective?
You can find similar books in the "Read Also" column, or choose other free books by Edgar M Edgar March Crookshank to read onlineMoreLess
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