. The fermenting power of pure yeasts and some associated fungi . ed from apple must. Laboratory No. 142. Aspergillus from same source as No. 141;appears to be different species. Laboratory No. 143. Aspergillus separated from Hyslop crab apple,Blacksburg, Va. Laboratory No. 144. Penicillium separated from mixed apples,Blacksburg, Va. Laboratory No. 145. Penicillium from Soulard crab apple, Blacks-burg, Va. Laboratory No. 147. Dematium pullulans separated from a pre-pared sugar solution, which accidentally became infected in the lab-oratory. O. WASHINGTON: GOVERNMENT PRINTING 1908. OFFICE. 1 1
. The fermenting power of pure yeasts and some associated fungi . ed from apple must. Laboratory No. 142. Aspergillus from same source as No. 141;appears to be different species. Laboratory No. 143. Aspergillus separated from Hyslop crab apple,Blacksburg, Va. Laboratory No. 144. Penicillium separated from mixed apples,Blacksburg, Va. Laboratory No. 145. Penicillium from Soulard crab apple, Blacks-burg, Va. Laboratory No. 147. Dematium pullulans separated from a pre-pared sugar solution, which accidentally became infected in the lab-oratory. O. WASHINGTON: GOVERNMENT PRINTING 1908. OFFICE. 1 1 -1 i .1 ] I I i I i i 1 Issued February 3, 1908, U. S. DEPARTMENT OF OF CHEMISTRY—BULLETIN No. 111. H. W. WILEY, Chief of Bureau. THE FERMENTING POWER OF PURE YEASTSAND SOME ASSOCIATED FUNGI. By WM. B. ALWOOD. IN CHARGE, ENOLOGICAL-CHEMICAL
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