Atlas and Principles of Bacteriology, Volume 2W.B. Saunders, 1901 |
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Page 11
... Fermentation of Urea 3. Formation of Complicated Basic Metabolic Products 4. Production of Complex “ Albuminous " Poison- ous Metabolic Products ( " Toxalbumins , " Toxins ) 5. Hydrogen Sulphid ( HS ) 6. Reduction Processes . 7 ...
... Fermentation of Urea 3. Formation of Complicated Basic Metabolic Products 4. Production of Complex “ Albuminous " Poison- ous Metabolic Products ( " Toxalbumins , " Toxins ) 5. Hydrogen Sulphid ( HS ) 6. Reduction Processes . 7 ...
Page 45
... fermentation are reduced , also the ability to form spores is gradually lost . Sometimes the injury is more marked in one direction , sometimes in another . If the maximum temperature is exceeded , the culture dies , and for the ...
... fermentation are reduced , also the ability to form spores is gradually lost . Sometimes the injury is more marked in one direction , sometimes in another . If the maximum temperature is exceeded , the culture dies , and for the ...
Page 57
... fermentation and production of acid , stops the emission of light in some cases . As for salts , 3 % to 4 % of sodium chlorid is favorable , magnesium chlorid appears to promote the production of light still more , while sea - salt is ...
... fermentation and production of acid , stops the emission of light in some cases . As for salts , 3 % to 4 % of sodium chlorid is favorable , magnesium chlorid appears to promote the production of light still more , while sea - salt is ...
Page 58
... fermenting fluid cultures betray no appreciable warmth to the hand . On the contrary , it is undoubtedly true that ... fermentation and metabolic products , as is still sometimes attempted , be- cause materials are only fermented after ...
... fermenting fluid cultures betray no appreciable warmth to the hand . On the contrary , it is undoubtedly true that ... fermentation and metabolic products , as is still sometimes attempted , be- cause materials are only fermented after ...
Page 59
... fermented after they are taken into the bacterial cell . Fermentation products are meta- bolic products produced under the influence of special nutrition . ( Compare p . 64. ) I. The Bacterial Ferments and the Changes Produced by Them ...
... fermented after they are taken into the bacterial cell . Fermentation products are meta- bolic products produced under the influence of special nutrition . ( Compare p . 64. ) I. The Bacterial Ferments and the Changes Produced by Them ...
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abundant According Actinomyces aerobic Agar Plate alcohol anaerobic anilin animals anthrax appear Bacillus Bact bacteria Bacterium blood border bouillon C. B. XXIV capsules cause cholera vibrio cloudy coagulated cocci coli colonies color cultivated delicate diagnosis differentiated diphtheria disease elevated endospores especially fermentation flagella Flügge fluid formation forms gelatin gelatin plate gelatin stab glanders glycerin-agar Gram's method granular granules grape-sugar gray grow guinea-pigs immunity incubator indol injection inoculation lactic acid Lehm liquefaction liquefied Löffler magnified sixty Micr Micrococcus Microscopic Migula milk milk-sugar moist motile Neum non-motile nutrient media observed obtained occurs organism pathogenic pellicle peptone peritrichous pigment potato present produced pyogenes rabbits rarely reaction regarding roundish Sarc sarcina serum solution sometimes Spirillum spores stained by Gram's streak Strept Streptococcus sugar Superficial surface growth temperature tetanus thick threads tion toxin transparent tuberculosis typhi typhoid usually varieties Vibrio cholera virulence whitish yellow yellowish Zimmermann