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Updated: June 20, 2025
It contains a higher percentage of carbon than peat, but a lower percentage than coal, and is plainly a step in coal formation. But the process goes on, the hydrogen and oxygen loss continuing until there is finally produced true coal. If this is the correct understanding of the formation of coal, we see that we have plainly a process in which bacterial life has had a large and important share.
The clinical features vary in the different varieties of moist gangrene, but the local results of bacterial action and the constitutional disturbance associated with toxin absorption are present in all; the prognosis therefore is grave in the extreme.
Butyric acid is a common ingredient in old milk and in butter, and its formation by bacteria was historically one of the first bacterial fermentations to be clearly understood. It can be produced also in various sugar and starchy solutions. Glycerine may also undergo a butyric fermentation.
A greater discovery was already at the door. Dr. Koch began a careful investigation into the nature of consumption. His discovery of the germ of splenic fever, and that of chicken cholera, as well as the general results in this direction in other laboratories of Europe, led him to the conjecture that consumption also is a zymotic or bacterial disease.
They are dangers which must be guarded against. In former years the troubles from these sources were much greater than they are at present. Since it has been demonstrated that the different imperfections in the fermentative process are due to bacterial impurities, commonly in the yeasts which are used to produce the fermentation, methods of avoiding them are readily devised.
Almost exactly the same use is made of bacterial action in the manufacture of jute und hemp. The commercial aspect of the jute industry has grown to be a large one, involving many millions of dollars. Like linen, jute is a fibre of the inner bark of a plant, and is mixed in the bark with a mass of other useless fibrous material.
Or, again, the hands of those who render first aid, the water used to bathe the wound, the handkerchief or other extemporised dressing applied to it, may be the means of conveying bacterial infection. Should the wound open on a mucous surface, such as the mouth or nasal cavity, the organisms constantly present in such situations are liable to prove agents of infection.
Bacterial noci-association probably operates through the same law as that through which physical noci-association operates. Natural selection is impartial, however. It must be supposed that it acts impartially upon the microscopic invader and upon the host.
Cooked food favors bacterial, or organized, ferment preponderance, because cooking kills the unorganized and organized ferments, and both are needed to carry on the body's digestion. Raw foods fruits and vegetables favor unorganized ferment digestion, because these foods carry vitamins, which are unorganized ferments enzymes. Dr. John. H. Tilden, Impaired Health: Its Cause and Cure, 1921.
The food value of cheese is dependent upon the casein which is present. The market price, however, is controlled entirely by the flavour, and this flavour is a product of bacterial growth.
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