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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1916 Excerpt: ...each flask after six days, determining the range of dilutions by consulting your former plates. Will the organisms have increased or decreased in this time? Why? 11. Compare the types of organisms on the plates before and just after pasteurizing and six days after pasteurizing. Examine each type microscopically. Of what does the predominant flora of each nutrient fluid consist before pasteurization? After pasteurization? Note. The fruit juice may be saved for the experiment on metabiosis. 12. Count each set of plates and record the average number of microorganisms per c.c. 13. Plot the curve to show the destruction of microorganisms by pasteurization. Compare the milk data with milk data and also the cider with cider. 14. Keep the original flasks for one or two weeks. If any marked changes occur, plate qualitatively and ascertain the type of organism causing the change. 15. How does the physical nature of the two nutrient substances influence their response to pasteurization? Give reasons for explanations offered. What changes are brought about in milk by pasteurization? In cider or other fermenting fruit juice? 16. Give all data and results in full and draw any conclusions. Point out any practical applications that may be made. See note on page 203. REFERENCES Marshall: Microbiology, pp. 319-320, 386-388. Russell and Hastings: Experimental Dairy Bacteriology, pp. 89-91. Lafar: Technical Mycology, Vol. II, Part I, pp. 142-144. EXERCISE 26. TO ILLUSTRATE THE EFFECT OF THE REACTION OF THE NUTRIENT MEDIUM UPON MICROORGANISMS Apparatus. One liter of ordinary broth (should be enough for three students); normal NaOH; normal acid; four sterile 1 c.c. pipettes; 10 c.c. pipettes; sterile test tubes. Cultures. B. prodigiosus (broth culture); B. subtilis (broth cultur...
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