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BeschreibungExcerpt from Fermentation Organisms: A Laboratory Handbook
The second section describes the fitting up of the laboratory and all that is necessary for conducting work. Laboratory methods are then explained, special attention being given to the preparation of pure yeast cultures in large quantities. Finally, the third section treats of the most important micro-organisms of the alcoholic fermentation industry. The book thus deals with that domain in which Hansen has opened up so many new paths.
For each section there is a bibliography which embraces the most important researches, and contains explanatory notes. The literature after 1st January, 1900, could not be included. In certain cases I have made experiments for the sake of confirmation, and have quoted some results not hitherto published.
The branch of the fermentation industries with which my book is chiefly concerned is that of brewing, which was the first to make use of Hansen's pure culture system, and hence to adopt a rational mode of working. Brewing has thus, to a certain extent, become the model for the other branches of the alcoholic fermentation industry. The science of the organisms of fermentation as set forth in this book deals, however, not only with practical applications, but also with important theoretical aspects of chemistry and botany.
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Untertitel: A Laboratory Handbook (Classic Reprint). Paperback. Sprache: Englisch.
Verlag: Forgotten Books
Erscheinungsdatum: September 2015
Seitenanzahl: 416 Seiten