. The chemistry of farm practice. Agricultural chemistry. 200 CHEMISTRY OF FARM PRACTICE may be due to microorganisms; yellow color to chrcmogenic organisms or to the fact that rhubarb has been eaten; red color to the eating of rhubarb, madder, and also to several. groups of bacteria, and green color is caused by pus-forming bacteria. Any unusual color is to be regarded with instant suspicion, and such milk should not be used until the source and harmless character of the color is Please note that these images are extracted from scanned page images that may have been digitally en
. The chemistry of farm practice. Agricultural chemistry. 200 CHEMISTRY OF FARM PRACTICE may be due to microorganisms; yellow color to chrcmogenic organisms or to the fact that rhubarb has been eaten; red color to the eating of rhubarb, madder, and also to several. groups of bacteria, and green color is caused by pus-forming bacteria. Any unusual color is to be regarded with instant suspicion, and such milk should not be used until the source and harmless character of the color is Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Keitt, Thomas Ellison. [from old catalog]. New York, J. Wiley & sons, inc. ; [etc. , etc. ]
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculturalchemistr
