. Pharmaceutical bacteriology. Bacteriology; Disinfection and disinfectants. ^0 ^^ B 0 ®. Fig. 78.—Sak6 making. A, Dead or dying yeast cells; B, active yeast cells which convert the saccharine substances formed by the aspergillus into alcohol. C, D, yeast cells and hyphas of aspergillus from the fermenting vats. that of sake. More generally, however, arrak is made from fermented mo- lasses. There are many other species of mold, including the very com- mon Penicillium glaucum, which have the power of converting starch into saccharine compounds in the presence of moisture, but thus far these are
. Pharmaceutical bacteriology. Bacteriology; Disinfection and disinfectants. ^0 ^^ B 0 ®. Fig. 78.—Sak6 making. A, Dead or dying yeast cells; B, active yeast cells which convert the saccharine substances formed by the aspergillus into alcohol. C, D, yeast cells and hyphas of aspergillus from the fermenting vats. that of sake. More generally, however, arrak is made from fermented mo- lasses. There are many other species of mold, including the very com- mon Penicillium glaucum, which have the power of converting starch into saccharine compounds in the presence of moisture, but thus far these are not used industrially. An alcoholic drink of the East Indies is prepared from a starchy root as follows: A number of people, usually girls, sit about a large vessel masticating the roots which are then expectorated into the vessel. The ferment ptyalin of the saliva converts the starch into saccharine substances which is then acted upon by the Saccharomyces, 20. 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: ., bookauthorschneide, bookcentury1900, bookdecade1920, bookyear1920
