. Fundamentals of botany. Botany. ECONOMIC IMPORTANCE OF FUNGI 317 and in part by the action of an enzyme (galactase) inherent in the milk from which the cheese is made. 296. Vinegar.—Cider vinegar is in every respect a plant product. It is formed from the juice of apples, and ripens or "ages" under the influence of bacteria. These bacteria produce an enzyme which causes "acetic acid. Fig. 228.—Roots of soy bean plants. A, from seeds that were soaked in soy bean bacterial culture over night; B; roots of check plant (not inocu- lated). (After Garman and Didlake. Courtesy of Kentu
. Fundamentals of botany. Botany. ECONOMIC IMPORTANCE OF FUNGI 317 and in part by the action of an enzyme (galactase) inherent in the milk from which the cheese is made. 296. Vinegar.—Cider vinegar is in every respect a plant product. It is formed from the juice of apples, and ripens or "ages" under the influence of bacteria. These bacteria produce an enzyme which causes "acetic acid. Fig. 228.—Roots of soy bean plants. A, from seeds that were soaked in soy bean bacterial culture over night; B; roots of check plant (not inocu- lated). (After Garman and Didlake. Courtesy of Kentucky Agr. Exp. Station.) ; This is the acid to which vinegar owes its sourness. There is not room here to explain the process of vinegar making in detail. 297. The Secret of Clover.—Farmers have known for many years that a given piece of land produces a larger yield if the same crop is not grown continuously, season. 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 Gager, C. Stuart (Charles Stuart), 1872-1943. Philadelphia, P. Blakiston's son & co.
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Keywords: ., bookauthorgag, bookcentury1900, bookdecade1910, booksubjectbotany
