Bacteria, Especially As They Are Related to the Economy of Nature, to Industrial Processes, And to the Public Health
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In our eReader you can find the full English version of the book. Read Bacteria, Especially As They Are Related to the Economy of Nature, to Industrial Processes, And to the Public Health Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Bacteria, Especially As They Are Related to the Economy of Nature, to Industrial Processes, And to the Public Health
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The process of fermentation may be set up by a " high " or a "low" yeast These terms apply to the temperature at which the process commences. " High " yeasts rise to the surface as the action proceeds, accomplish their work rapidly, and at a comparatively high temperature, say about 16** C; " low " yeasts, on the contrary, sink in the fermenting fluid, act slowly, and only at the low temperature of 4** or 5** C.
This is maintainable by floating ice in the fluid. Formerly all beer was made by th...e " high " mode, but on the continent of Europe "low" yeast is mostly used, whilst the "high" is in vogue in England. This latter method is more conducive to the development of extraneous organisms, and therefore risky in all but well - ordered brewing establishments.
Whether high and low yeasts consist of one or several species is not known.
Before proceeding to mention shortly some of the com- moner forms of yeast we must again emphasize Hansen's method of analysis in separating a species. The shape, size, and appearance of cells are not sufficient for differgntiation, because it is found that the same species when exposed to different external conditions can occur in very different forms.
What to read after Bacteria, Especially As They Are Related to the Economy of Nature, to Industrial Processes, And to the Public Health?
You can find similar books in the "Read Also" column, or choose other free books by Sir George Newman to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The process of fermentation may be set up by a " high " or a "low" yeast These terms apply to the temperature at which the process commences. " High " yeasts rise to the surface as the action proceeds, accomplish their work rapidly, and at a comparatively high temperature, say about 16** C; " low " yeasts, on the contrary, sink in the fermenting fluid, act slowly, and only at the low temperature of 4** or 5** C.
This is maintainable by floating ice in the fluid. Formerly all beer was made by th...e " high " mode, but on the continent of Europe "low" yeast is mostly used, whilst the "high" is in vogue in England. This latter method is more conducive to the development of extraneous organisms, and therefore risky in all but well - ordered brewing establishments.
Whether high and low yeasts consist of one or several species is not known.
Before proceeding to mention shortly some of the com- moner forms of yeast we must again emphasize Hansen's method of analysis in separating a species. The shape, size, and appearance of cells are not sufficient for differgntiation, because it is found that the same species when exposed to different external conditions can occur in very different forms.
What to read after Bacteria, Especially As They Are Related to the Economy of Nature, to Industrial Processes, And to the Public Health?
You can find similar books in the "Read Also" column, or choose other free books by Sir George Newman to read onlineMoreLess
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