Contributions to the Bacteriology of the Oyster the Results of Experiments And
Contributions to the Bacteriology of the Oyster the Results of Experiments And
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The temperature was fairly constant and did not rise above 11°C. , although for a short time during a period of exceptionally cold weather the temperature fell to 8°C. , but it soon rose again to 10°C. The oysters were put into storage in the bag just as they were brought to the laboratory. No attempt was made to clean them in any way. As soon as they arrived a sample of ten oysters was taken from the bag and put on ice and examined the following day. At intervals other samples of ten oysters w...ere removed and examined. The method of examination was the same as that described under "The Bacteriology of the Shell Liquors and the Washings from the Bodies of the Oysters. " In all except two instances a 20''C. Count, a 37°C. Count, a "red" count, and a B. CoH count were made. The detailed analysis of each oyster and the bacterial content of each sample as a whole is shown in the following table: 52 BACTERIOLOGY OF THE OYSTER.
5^§ 88 o o o o O lO O (M ^ CO O lO o o 88 o o o o 88 05 O 88 88 88 o o o o o o lO o 00 y-i 88 ^ o o o o o o o o o o o o o o o o o o o o o o 88 8 8 Iff r-T 88 o o 88 88 i 88 S O IK a" d ^^ CO = 2 >» ^ -i = 1 IS O r/i O 73 S !lC " bC Sis?: 02 Z CC - J iS^ BACTERIOLOGY OF THE OYSTER.
What to read after Contributions to the Bacteriology of the Oyster the Results of Experiments And?
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To quickly assess the difficulty of the text, read a short excerpt:
The temperature was fairly constant and did not rise above 11°C. , although for a short time during a period of exceptionally cold weather the temperature fell to 8°C. , but it soon rose again to 10°C. The oysters were put into storage in the bag just as they were brought to the laboratory. No attempt was made to clean them in any way. As soon as they arrived a sample of ten oysters was taken from the bag and put on ice and examined the following day. At intervals other samples of ten oysters w...ere removed and examined. The method of examination was the same as that described under "The Bacteriology of the Shell Liquors and the Washings from the Bodies of the Oysters. " In all except two instances a 20''C. Count, a 37°C. Count, a "red" count, and a B. CoH count were made. The detailed analysis of each oyster and the bacterial content of each sample as a whole is shown in the following table: 52 BACTERIOLOGY OF THE OYSTER.
5^§ 88 o o o o O lO O (M ^ CO O lO o o 88 o o o o 88 05 O 88 88 88 o o o o o o lO o 00 y-i 88 ^ o o o o o o o o o o o o o o o o o o o o o o 88 8 8 Iff r-T 88 o o 88 88 i 88 S O IK a" d ^^ CO = 2 >» ^ -i = 1 IS O r/i O 73 S !lC " bC Sis?: 02 Z CC - J iS^ BACTERIOLOGY OF THE OYSTER.
What to read after Contributions to the Bacteriology of the Oyster the Results of Experiments And?
You can find similar books in the "Read Also" column, or choose other free books by Zed20by20the20commissioners20of20shell20fish to read onlineMoreLess
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