. Laboratory work in bacteriology. Bacteriology. 390 BACTERIOLOGY. The mucor group is characterized by the presence of spherical sacs or sporangia on the ends of the vertical fruit hyphae. The contents of these sacs are at first homogen- eous but, eventually, differentiation into round or oval spores results. When fully ripe the sac bursts and the spores are set free. The end of the fruit hypha is enlarged or club shaped and projects into the sporangium, forming what is known as the columella (Eig. 56 a). When the spor- angium bursts the membrane disappears or dissolves with the exception of a
. Laboratory work in bacteriology. Bacteriology. 390 BACTERIOLOGY. The mucor group is characterized by the presence of spherical sacs or sporangia on the ends of the vertical fruit hyphae. The contents of these sacs are at first homogen- eous but, eventually, differentiation into round or oval spores results. When fully ripe the sac bursts and the spores are set free. The end of the fruit hypha is enlarged or club shaped and projects into the sporangium, forming what is known as the columella (Eig. 56 a). When the spor- angium bursts the membrane disappears or dissolves with the exception of a small ring around the base of the colum- 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 Novy, Frederick George, 1864- . Ann Arbor [Mich. ] G. Wahr
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