. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. SAKE AND ARRAK 225 clarifying and pasteurizing. This drink contains from 14 to 18 per cent, alcohol and is essentially a wine. It may be taken cold or hot. The Japanese usually drink it hot. There are several brands of sake differing in quality. There is a sweet variety. Fig. 79.—Sake. A, Dead or dying yeast cells (Saccharomyces sake). Vacuoles are wanting, the cell walls are generally more thickened and the cells are somewhat shrunken
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. SAKE AND ARRAK 225 clarifying and pasteurizing. This drink contains from 14 to 18 per cent, alcohol and is essentially a wine. It may be taken cold or hot. The Japanese usually drink it hot. There are several brands of sake differing in quality. There is a sweet variety. Fig. 79.—Sake. A, Dead or dying yeast cells (Saccharomyces sake). Vacuoles are wanting, the cell walls are generally more thickened and the cells are somewhat shrunken in appearance; B, living yeast cells showing distinct vacuoles; C, D, actively budding yeast cells {S. sake) and hyphas of aspergillus from the fermenting vats. (Mirin) and a white variety (Shiro). Sake has a peculiar aroma or flavor which may be likened to that of bad champagne. 5. Arrak.—This Javanese alcoholic drink is made from rice which is acted upon by a fungus (Ragi) similar to Aspergillus. 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 Schneider, Albert, 1863-1928. Philadelphia, P. Blakiston's Son & Co
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1915
