. Bacteriology and mycology of foods. Food. n. ..jff^fS. ^pj-w Fig. 47 —Rhizopus nigricans Ehrenberg (After Brefeld ) (a) is the extremity of a stolon, which has developed into the appressonum {h) This latter is the starting point of the sporangiophores (t) four of which are shown with the sporangia (&) unbroken, whilst the columella («) is all that remains of the fifth Magn 30 identification of molds. The mucoraceae do not possess these cross walls ordinarily. Fructib&cation. This takes place on the fertile hyphse which bear the fruiting bodies. Enormous numbers of spores are formed e
. Bacteriology and mycology of foods. Food. n. ..jff^fS. ^pj-w Fig. 47 —Rhizopus nigricans Ehrenberg (After Brefeld ) (a) is the extremity of a stolon, which has developed into the appressonum {h) This latter is the starting point of the sporangiophores (t) four of which are shown with the sporangia (&) unbroken, whilst the columella («) is all that remains of the fifth Magn 30 identification of molds. The mucoraceae do not possess these cross walls ordinarily. Fructib&cation. This takes place on the fertile hyphse which bear the fruiting bodies. Enormous numbers of spores are formed each of which may develop into a typical jnold plant. The spores ^re of two kinds, sexual and asexual. The sexual spores are formed by the union of two cells. The result- ing cell then possesses the characteristics which are algebraic sixms of. 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 Tanner, Fred Wilbur, 1888-1957. New York, John Wiley & Sons, Inc. ; [etc. ,etc. ]
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
