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Author: H. W. Conn Publisher: Forgotten Books ISBN: 9780365221494 Category : Science Languages : en Pages : 306
Book Description
Excerpt from Bacteria, Yeasts, and Molds in the Home Bacteria, yeasts, and molds comprise a series of plants commonly known as microorganisms, or more popularly as microbes. It has for some time been recognized that together they form a group of the utmost importance not only to the physician but also to the agriculturist. To-day it is beginning to be appreciated that their rela tion to the ordinary household, and hence to the house wife, is even more intimate than to the physician. We are learning that many of the tasks of the housekeeper, some of which may be more or less unpleasant, have their foundation in bacteriology, and we are beginning to recog nize that these microorganisms constitute the foundation of the demand for cleanliness so forcibly emphasized in modern times. In the household microorganisms have an important bearing in three directions: I. They are the cause of the decay and spoiling of foods and many other products. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: H. W. Conn Publisher: Forgotten Books ISBN: 9780365221494 Category : Science Languages : en Pages : 306
Book Description
Excerpt from Bacteria, Yeasts, and Molds in the Home Bacteria, yeasts, and molds comprise a series of plants commonly known as microorganisms, or more popularly as microbes. It has for some time been recognized that together they form a group of the utmost importance not only to the physician but also to the agriculturist. To-day it is beginning to be appreciated that their rela tion to the ordinary household, and hence to the house wife, is even more intimate than to the physician. We are learning that many of the tasks of the housekeeper, some of which may be more or less unpleasant, have their foundation in bacteriology, and we are beginning to recog nize that these microorganisms constitute the foundation of the demand for cleanliness so forcibly emphasized in modern times. In the household microorganisms have an important bearing in three directions: I. They are the cause of the decay and spoiling of foods and many other products. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: H. W. Conn Publisher: Alpha Edition ISBN: 9789353928148 Category : History Languages : en Pages : 306
Book Description
This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this book in a print format as the same form as it was originally first published. Hence any marks or annotations seen are left intentionally to preserve its true nature.
Author: Herbert William Conn Publisher: Wentworth Press ISBN: 9780526694419 Category : History Languages : en Pages : 298
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: H W. b. 1859 Conn Publisher: Palala Press ISBN: 9781355075745 Category : Languages : en Pages : 332
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Herbert William Conn Publisher: Rarebooksclub.com ISBN: 9781230192628 Category : Languages : en Pages : 74
Book Description
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 edition. Excerpt: ...upon the size of the chest and the amount of ice in it. It will sometimes be as low as 40, or even lower, but never quite reaches the freezing point; at other times it will run up to 500, and as the ice melts the temperature rises to that of the outer air. Food preserved in an ice chest is far less thoroughly protected than in cold-storage plants. The use of the ice chest is simply a means of checking the development of bacteria, but it by no means stops their growth. At the temperature of 400 most bacteria, if they grow at all, grow very slowly, and the food may therefore be preserved for quite a long period, although it is sure in the end to undergo certain forms of putrefaction. The type of putrefaction that occurs in material kept in an ice chest is usually somewhat different from that which occurs in the same material at an ordinary room temperature. The common putrefactive bacteria grow readily at high temperatures, but hardly at all at the temperature of the ice chest. Other types of bacteria, however, grow more readily at the lower than at the higher temperatures, and meat or other food kept in the refrigerator will in the course of time undergo a type of decay due to the microorganisms favored by the low temperature. This decayed meat appears somewhat different from decayed meat at higher temperatures and has a different odor, --a fact indicating a different type of putrefaction. Certain peculiar kinds of decay are seen at these low temperatures which are hardly found under other conditions. Occasionally, for example, fleshy foods, particularly those from salt water, like lobsters or fish, develop a peculiar phosphorescence if kept in an ice chest. If examined in the dark they will be seen to glow with a somewhat brilliant..
Author: Herbert William Conn Publisher: Scholar's Choice ISBN: 9781297143199 Category : Languages : en Pages : 304
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: H. W. Conn
Author: H. W. Conn
Author: H. W. Conn
Author: Herbert William Conn
Author: H. W. Conn
Author: Herbert William Conn
Author: Herbert William Conn
Author: H W. b. 1859 Conn
Author: Herbert William Conn
Author: Herbert William Conn
Author: Herbert William Conn