. The fermentation of cacao, with which is compared the results of experimental investigations into the fermentation, oxidation, and drying of coffee, tea, tobacco, indigo, &c., for shipment. Cacao; Coffee; Tea; Tobacco. 240 The Fermentation of Cacao deeper layers of the beans in a sweating-box ; when it is withdrawn, the small amount of matter adherent to the loop is shaken up in a saline solution, and various dilutions of this are made. These dilutions are now either shaken up in the molten agar media at 450 C. and. Fig, 4.—Sloped agar tube showing yeast growing on the sloped surface. po
. The fermentation of cacao, with which is compared the results of experimental investigations into the fermentation, oxidation, and drying of coffee, tea, tobacco, indigo, &c., for shipment. Cacao; Coffee; Tea; Tobacco. 240 The Fermentation of Cacao deeper layers of the beans in a sweating-box ; when it is withdrawn, the small amount of matter adherent to the loop is shaken up in a saline solution, and various dilutions of this are made. These dilutions are now either shaken up in the molten agar media at 450 C. and. Fig, 4.—Sloped agar tube showing yeast growing on the sloped surface. poured on to Petri's plates, where they are set into solid media, or else the dilutions are poured over the surface of media which have already set on these plates. These plates are now incubated at between 37° and 40°C,. 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 Smith, Harold Hamel, 1867-. London, Bale and Danielsson
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Keywords: ., bookcentury1900, booksubje, booksubjectcoffee, booksubjecttobacco
