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Updated: May 22, 2025
Let us next introduce a trace of ferment into the liquid, through the other neck, which, as we have described, is terminated by a small piece of india-rubber tube closed with a glass stopper. Here are the details of such an experiment: On December 9th, 1873, we sowed some pure ferment saccharomyces pastorianus.
In a series of comparative experiments, 200 grammes of sugar-candy being used in each case, we found that whilst saccharomyces pastorianus effected a complete fermentation of the sugar, the caseous ferment did not decompose more than two-thirds, and the ferment we have designated NEW "HIGH" FERMENT not more than one-fifth: and keeping the flasks for a longer time in the oven had no effect in increasing the proportions of sugar fermented in these two last cases.
Among those he labelled were the Staphylococcus pyogenes albus, the Micrococcus fervidosus, the Saccharomyces rosaceus, and the Bacillus buccalis fortuitis. I made a note of the names at the time, because of the dread with which they inspired me. But I searched the collection in vain for the real bacillus of the slum.
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