Practical Studies in Fermentation Being Contributions to the Life History of Mi
Practical Studies in Fermentation Being Contributions to the Life History of Mi
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Pastorianus III. , Sacch. Ellipsoideus II.
After the flasks had received the above mixtures of yeasts, they were set aside at the ordinary room-temperature and after two days they were well shaken and average samples from each were introduced into fresh flasks containing some of the same sugar solution. Five cultures were prepared in the manner described in the first experiment, and these were left undisturbed for two days. The cultures contained in the fourth and fifth flasks were tested, the ...fourth after eight, and the fifth after ten days, calculated from the commencement of the experiment. This was done in both cases by well shaking the flasks so as to mix the yeast with the sugar solution, and then introducing average samples into a series of flasks containing beer wort. The flasks from which the samples had been withdrawn were then left at rest for a short time until the remainder of the yeast had settled to the bottom ; the liquid was then poured off as completely as possible, and in its place a suitable quantity of wort was introduced.
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You can find similar books in the "Read Also" column, or choose other free books by Emil Christian Hansen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Pastorianus III. , Sacch. Ellipsoideus II.
After the flasks had received the above mixtures of yeasts, they were set aside at the ordinary room-temperature and after two days they were well shaken and average samples from each were introduced into fresh flasks containing some of the same sugar solution. Five cultures were prepared in the manner described in the first experiment, and these were left undisturbed for two days. The cultures contained in the fourth and fifth flasks were tested, the ...fourth after eight, and the fifth after ten days, calculated from the commencement of the experiment. This was done in both cases by well shaking the flasks so as to mix the yeast with the sugar solution, and then introducing average samples into a series of flasks containing beer wort. The flasks from which the samples had been withdrawn were then left at rest for a short time until the remainder of the yeast had settled to the bottom ; the liquid was then poured off as completely as possible, and in its place a suitable quantity of wort was introduced.
What to read after Practical Studies in Fermentation Being Contributions to the Life History of Mi?
You can find similar books in the "Read Also" column, or choose other free books by Emil Christian Hansen to read onlineMoreLess
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