On Fermentation
On Fermentation
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In our eReader you can find the full English version of the book. Read On Fermentation 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 On Fermentation
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), or at the usual pressure of the atmosphere, but at 1 10 C. (230 F. ), under a greater pressure, and he found that the flasks thus prepared, and hermetically sealed, could be kept for an indefinite time in the stove, without giving rise to the smallest production of mould or infusoria. The milk preserves its taste, its smell, and all its properties ; and the atmos- phere of the flask is only slightly modified in its com- position. (After forty days there were still found 18*37 volumes of oxyg...en per 100 parts of air. ) This difference between milk and urine, or sweetened yeast-water, must be attributed to the alkaline condition of the former medium, whereas the two others are acid.
In fact, if we previously neutralize the acid of the sweetened yeast-water, by means of calcium carbonate, we obtain organisms under the same conditions of the experiment as those under which they were not before developed.
These facts led M. Pasteur to make researches on the comparative action of temperature on the fecundity of ON THE ORIGIN OF FERMENTS.
What to read after On Fermentation?
You can find similar books in the "Read Also" column, or choose other free books by Paul Schtzenberger to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
), or at the usual pressure of the atmosphere, but at 1 10 C. (230 F. ), under a greater pressure, and he found that the flasks thus prepared, and hermetically sealed, could be kept for an indefinite time in the stove, without giving rise to the smallest production of mould or infusoria. The milk preserves its taste, its smell, and all its properties ; and the atmos- phere of the flask is only slightly modified in its com- position. (After forty days there were still found 18*37 volumes of oxyg...en per 100 parts of air. ) This difference between milk and urine, or sweetened yeast-water, must be attributed to the alkaline condition of the former medium, whereas the two others are acid.
In fact, if we previously neutralize the acid of the sweetened yeast-water, by means of calcium carbonate, we obtain organisms under the same conditions of the experiment as those under which they were not before developed.
These facts led M. Pasteur to make researches on the comparative action of temperature on the fecundity of ON THE ORIGIN OF FERMENTS.
What to read after On Fermentation?
You can find similar books in the "Read Also" column, or choose other free books by Paul Schtzenberger to read onlineMoreLess
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