A Manual of Bacteriology for Agricultural And General Science Students
A Manual of Bacteriology for Agricultural And General Science Students
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In our eReader you can find the full English version of the book. Read A Manual of Bacteriology for Agricultural And General Science Students 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 A Manual of Bacteriology for Agricultural And General Science Students
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To quickly assess the difficulty of the text, read a short excerpt:
Inoculate two of the flasks and all of the tubes with active yeast. Weigh the flasks and record the exact weight of each.
Keep the cultures in the incubator at 25° C. As fermentation progresses, note the changes in weight of the flasks in com- parison with the control. To what are the changes due ? After a week compare the specific gravity, of the fermented solution with that of the control.
3. Examine the fermentation tubes at the end of twenty-four hours. When the closed arm of the tube is ab...out half full of gas, test it with 10 per cent NaOH. How much of the gas is carbon dioxide ?
4. For further studies of the action of zymase see exercises 146, 147, 148, and 149.
5. State as exactly as possible the characters of invertase and zymase. What is the relation of one to another in causing fermentations ?
Exercise 144. The Preparation of Yeast Juice In 1897 Buchner succeeded in mechanically breaking down the yeast cell and obtaining a yeast-free extract containing zymase which would cause alcoholic fermentation in sugar solutions.
What to read after A Manual of Bacteriology for Agricultural And General Science Students?
You can find similar books in the "Read Also" column, or choose other free books by Howard S Howard Sprague Reed to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Inoculate two of the flasks and all of the tubes with active yeast. Weigh the flasks and record the exact weight of each.
Keep the cultures in the incubator at 25° C. As fermentation progresses, note the changes in weight of the flasks in com- parison with the control. To what are the changes due ? After a week compare the specific gravity, of the fermented solution with that of the control.
3. Examine the fermentation tubes at the end of twenty-four hours. When the closed arm of the tube is ab...out half full of gas, test it with 10 per cent NaOH. How much of the gas is carbon dioxide ?
4. For further studies of the action of zymase see exercises 146, 147, 148, and 149.
5. State as exactly as possible the characters of invertase and zymase. What is the relation of one to another in causing fermentations ?
Exercise 144. The Preparation of Yeast Juice In 1897 Buchner succeeded in mechanically breaking down the yeast cell and obtaining a yeast-free extract containing zymase which would cause alcoholic fermentation in sugar solutions.
What to read after A Manual of Bacteriology for Agricultural And General Science Students?
You can find similar books in the "Read Also" column, or choose other free books by Howard S Howard Sprague Reed to read onlineMoreLess
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