Milk
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In our eReader you can find the full English version of the book. Read Milk 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 Milk
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The antiseptics used were chloro- form, ether, benzol, and toluol, but preference was given to chloroform as being the most effective. These antiseptics pre- vent bacterial growth, but do not inhibit enzym activity.
232 MILK Harding and Van Slyke, in a study of the quantity of chloro- form required to restrain bacterial growth without materially affecting enzym action, have observed that some of the chloroform is absorbed Ijy the fat and then becomes useless as a restraining agent. The greater ...the percentage of fat in the milk, the larger the amount of chloroform lost. It settles to the bottom with the dis- solved fat. Skimmed milk containing 3 per cent, protein required 0.2 per cent, by volume of chloroform to destroy vegetative forms of bacteria gradually and 0.4 per cent, to destroy them within twenty-four hours. In whole milk of 5 per cent, fat content 1 per cent, chloroform destroyed the vegetative forms gradually, 1.5 per cent, within twenty-four hours, and 2 per cent, in fo.ur hours.
What to read after Milk?
You can find similar books in the "Read Also" column, or choose other free books by Paul Gustav Heinemann to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The antiseptics used were chloro- form, ether, benzol, and toluol, but preference was given to chloroform as being the most effective. These antiseptics pre- vent bacterial growth, but do not inhibit enzym activity.
232 MILK Harding and Van Slyke, in a study of the quantity of chloro- form required to restrain bacterial growth without materially affecting enzym action, have observed that some of the chloroform is absorbed Ijy the fat and then becomes useless as a restraining agent. The greater ...the percentage of fat in the milk, the larger the amount of chloroform lost. It settles to the bottom with the dis- solved fat. Skimmed milk containing 3 per cent, protein required 0.2 per cent, by volume of chloroform to destroy vegetative forms of bacteria gradually and 0.4 per cent, to destroy them within twenty-four hours. In whole milk of 5 per cent, fat content 1 per cent, chloroform destroyed the vegetative forms gradually, 1.5 per cent, within twenty-four hours, and 2 per cent, in fo.ur hours.
What to read after Milk?
You can find similar books in the "Read Also" column, or choose other free books by Paul Gustav Heinemann to read onlineMoreLess
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