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Updated: April 30, 2025
In all parts of the work there are scientific facts underlying the processes, and the more the housewife learns about these, the more she can exercise the art of cookery, which, like all other arts, depends on scientific principles. As has been pointed out, it is not the mere presence of micro-organisms that causes the spoiling of food, but their constant growth.
It was not that he first discovered the organisms, or first studied them; it was not that he first suggested their causal connection with fermentation and disease, but it was because he for the first time placed the subject upon a firm foundation by proving with rigid experiment some of the suggestions made by others, and in this way turned the attention of science to the study of micro-organisms.
The introduction of a colony of micro-organisms is quickly followed by an accumulation of wandering cells, and proliferation of connective-tissue cells in the tissues at the site of infection.
Although, as has just been pointed out, moisture is required for the growth of some micro-organisms, both moisture and warmth are necessary for the growth of most of the organisms that cause molding, putrefaction, and fermentation.
It has been commonly regarded as simply a slow chemical change, but its general similarity to other fermentative processes is so great that we can have little hesitation in attributing it to micro-organisms, and doubtless to some forms of plants allied to bacteria.
In addition to this, several other bacteriologists have carried on experiments sufficient to indicate that the flavours of the tobacco and the character of the ripening may be decidedly changed by the use of different species of micro-organisms in the fermentations that go on during the curing processes.
The other method of keeping food, namely, DRYING, depends for its success on the fact that such micro-organisms as bacteria cannot grow unless they have a considerable quantity of moisture or water. Molds grow on cheese, bread, damp cloth or paper, or articles that contain only a small amount of moisture, but bacteria need from 20 to 30 per cent. of water in food in order to grow and multiply.
It was, therefore, their duty, collectively and individually, to protect our soldiers in Cuba, not only by informing them of the best means of escaping the dangers threatened by these micro-organisms, but also by furnishing them with every safeguard that science and experience could suggest in the shape of proper food, dress, equipment, and medical supplies.
Some seem to delight in a diet of slush of the consistency of thin gruel; others prefer fine grit; others, again, coarse particles of shell and coral grit and rough gravel. Peradventure the actual food consists of the micro-organisms in the slush and on the superficies of the unassimilatable solids.
The influence of micro-organisms on disease is emerging more and more, day by day, from the regions of uncertainty, and what once were the speculations of the few are now the accepted facts of the majority. Miquel's experiments show very clearly that the number of microbes in the air corresponds with tolerable closeness to the density of population.
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