Variations in Bacteria Caused By Change of Medium
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In our eReader you can find the full English version of the book. Read Variations in Bacteria Caused By Change of Medium 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 Variations in Bacteria Caused By Change of Medium
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65 9. 60 7-37 4. 67 6. 53 6. 90 2. 14 (Acid precipitable) 745 6. 62 9. 56 7-30 4-58 6. 49 7. 01 2. O9 7. 40 6. 58 9-53 7. 28 4-55 6. 41 6. 89 2. 03 Protein 5. 64 7. 50 2. 8 9 6. 2O 54i 6. 72 6. 84 4. 29 (Alkali-precipitable) 5. 6i 747 2. 83 6. 01 5-32 6. 63 6. 79 4. 24 5. 58 7-39 2. 7 6 6. 00 5-28 6. 57 6. 79 4. 19 Protein 0. 06 2. 20 1. 47 0. 09 0. 14 0. 09 1. 22 I. I4 (Soluble) 0. 05 2. 27 1. 30 0. 09 O. I I 0. 09 1. 21 1. 08 0. 04 3. 01 1. 22 0. 05 0. 08 0. 08 1. 21 1. 07 Protein 0. 05 0. 05... O. IO 0. 07 I. OI 0. 08 0. 13 0. 04 (Insoluble) 0. 05 0. 03 0. 08 0. 05 0. 98 0. 06 0. 09 0. 02 0. 05 0. 03 0. 08 0. 03 0. 98 0. 06 0. 09 0. 02 Residue 1. 03 2. 40 2. 05 143 1. 76 1. 00 1. 52 0. 8l (Insoluble) 0. 99 2. 39 2. 01 1-39 1. 69 0. 97 1. 48 0. 79 0. 99 2. 32 2. 00 1-39 1. 63 0. 95 143 0-75 Fats 4. 06 440 4. 91 5-8o 8. 01 * * 5-10 4. 01 4-34 4. 82 5-78 8. 00 5-06 3. 98 4. 29 4. 78 5-75 8. 00 5-05 Carbohydrate 4-03 3-13 2. 22 1. 41 2-73 3. 06 2-95 1. 04 4. 00 3-10 2. 19 1-39 2. 68 3. 00 2.
What to read after Variations in Bacteria Caused By Change of Medium?
You can find similar books in the "Read Also" column, or choose other free books by Andrew Ignatius Dawson to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
65 9. 60 7-37 4. 67 6. 53 6. 90 2. 14 (Acid precipitable) 745 6. 62 9. 56 7-30 4-58 6. 49 7. 01 2. O9 7. 40 6. 58 9-53 7. 28 4-55 6. 41 6. 89 2. 03 Protein 5. 64 7. 50 2. 8 9 6. 2O 54i 6. 72 6. 84 4. 29 (Alkali-precipitable) 5. 6i 747 2. 83 6. 01 5-32 6. 63 6. 79 4. 24 5. 58 7-39 2. 7 6 6. 00 5-28 6. 57 6. 79 4. 19 Protein 0. 06 2. 20 1. 47 0. 09 0. 14 0. 09 1. 22 I. I4 (Soluble) 0. 05 2. 27 1. 30 0. 09 O. I I 0. 09 1. 21 1. 08 0. 04 3. 01 1. 22 0. 05 0. 08 0. 08 1. 21 1. 07 Protein 0. 05 0. 05... O. IO 0. 07 I. OI 0. 08 0. 13 0. 04 (Insoluble) 0. 05 0. 03 0. 08 0. 05 0. 98 0. 06 0. 09 0. 02 0. 05 0. 03 0. 08 0. 03 0. 98 0. 06 0. 09 0. 02 Residue 1. 03 2. 40 2. 05 143 1. 76 1. 00 1. 52 0. 8l (Insoluble) 0. 99 2. 39 2. 01 1-39 1. 69 0. 97 1. 48 0. 79 0. 99 2. 32 2. 00 1-39 1. 63 0. 95 143 0-75 Fats 4. 06 440 4. 91 5-8o 8. 01 * * 5-10 4. 01 4-34 4. 82 5-78 8. 00 5-06 3. 98 4. 29 4. 78 5-75 8. 00 5-05 Carbohydrate 4-03 3-13 2. 22 1. 41 2-73 3. 06 2-95 1. 04 4. 00 3-10 2. 19 1-39 2. 68 3. 00 2.
What to read after Variations in Bacteria Caused By Change of Medium?
You can find similar books in the "Read Also" column, or choose other free books by Andrew Ignatius Dawson to read onlineMoreLess
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