Elements of the theory and practice of cookery : a text-book of household science for use in schools . Fig. Two kinds of mould often found on with a microscope. This invisible dust is composed oftiny plants and their seeds, or spores. When thesespores fall upon suitable material they grow. Whenenough plants are growing together they can be seenwith the naked eye. 58- Experiments.—A. Expose a piece of bread or cheese, orsome cooked fruit, to the air for a few days, covering it to keep itmoist. What appears on the surface ? B. Examine this growth with a magnifying-glass or microscope. PRE
Elements of the theory and practice of cookery : a text-book of household science for use in schools . Fig. Two kinds of mould often found on with a microscope. This invisible dust is composed oftiny plants and their seeds, or spores. When thesespores fall upon suitable material they grow. Whenenough plants are growing together they can be seenwith the naked eye. 58- Experiments.—A. Expose a piece of bread or cheese, orsome cooked fruit, to the air for a few days, covering it to keep itmoist. What appears on the surface ? B. Examine this growth with a magnifying-glass or microscope. PREPARATORY LESSONS 33 Microscopic plants are of three kinds, moulds, yeasts,and bacteria (singular bacterium^ rarely used). Theywill be studied in other chapters. 59. Bacteria the most objectionable kind of dust. — Vis-ible dust may do harm by irritating the throat andlungs ; but certain kinds of bacteria, if they enter thebody, may produce such diseases as consumption, diph-theria, and typhoid fever. Other kinds cause food tospoil. Bacteria thrive best in dark, damp places, whereother dirt is present. Anything that kills bacteria orhinders
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectcookery, bookyear1901
