Agricultural Bacteriology
Format: Paperback
ISBN13: 9781458803580
Paperback|9781458803580
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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER II FERMENTATION, PUTREFACTION, AND DECAY THE NATURE OF THE ACTIVITIES OF MICRO- ORGANISMS Everyone at all familiar with nature must realize that there is constantly going on, in earth, water, and air, an uninterrupted series of slow changes. Rocks disintegrate; fruits decay and their juices ferment; vegetables rot; animal bodies putrefy; milk sours; cheese ripens; the soil becomes contaminated by the decaying waste of sewage and then purifies itself; streams become foul and grow clear again; even tree trunks rot and disappear. These and hosts of other kindred phenomena are matters of such every-day occurrence that we scarcely ever stop to think what they mean or how they are brought about. But it is with these phenomena that we are chiefly concerned in the study of germ life on the farm. These changes have one characteristic in common: they are all the result of chemical decomposition. Until comparatively recently it has been supposed that they are the result of purely textit{{chemical forces. The chemical agency of oxidation, especially the so- called slow oxidation, has been supposed to account for most of them. But it has been proved by modern study that pure chemical forces are not able to produce these phenomena, and that many a process formerly called slow oxidation is not the result of chemical, but rather of textit{{biological forces. If microorganisms can be kept from them, fruits will not decay, vegetables will notVot, and many other changes willfail to appear. Most of the slow'changes referred to are the result of the action of the great class of fungi, foremost among which stand the bacteria and yeasts. The reason whythese organisms are so closely associated with phenomena is because they are capable of bringing about profound chemical changes. Fro...
| ISBN-13 | 9781458803580 |
|---|---|
| ISBN-10 | 1458803589 |
| Weight | 0.84 Pounds |
| Dimensions | 9.00 x 6.00 x 0.58 In |
| List Price | $20.40 |
| Format | Paperback |
|---|---|
| Pages | 256 pages |
| Publisher | |
| Published On | 2009-07-01 |
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