. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. WHAT ARE MICROORGANISMS Q slightly elongated (Fig. 4, a). They form no mycelium and cannot force their way into hard substances. Their chief char- acteristic is their method of reproduction by a process called budding. There appears on the side of the yeast cell a minute bud, which continues to increase in size unt
. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. WHAT ARE MICROORGANISMS Q slightly elongated (Fig. 4, a). They form no mycelium and cannot force their way into hard substances. Their chief char- acteristic is their method of reproduction by a process called budding. There appears on the side of the yeast cell a minute bud, which continues to increase in size until it becomes as large as the cell from which it has grown. Then the two cells may break apart at once; or each may in turn produce buds before they separate. In either case, two or more cells are produced from the one, and although they may remain attached so as to form irregular masses of several cells (Fig. 4, &), each cell is really com- fj^.^—Yeast plete in itself. Eventually they break apart p^^""^/'^^^'^^ . »/ J r metiLod of growth by This budding takes place rapidly, though not budding. «, angle so rapidly as the division of bacteria, which ^eiis; 5, budding ceUs. will be mentioned later. A second important character of yeasts is the nature of the fermentation they produce. They have an action espedally upon sugars, which they break up into carbonic (icid and akohoL This action makes them play a large part in nature^s processes, quite r^ /-—\ distinct from that of bacteria. ^"""^ Any further classification of yeasts is quite r-^ >--v-v unnecessary for our purposes. ^--^ ^^-^ 3. Schizomycetes {Fission Fungi, or Bacteria). fY^ —"^^ g^^^P comprises the bacteria proper; it is ^"^^ certainly the most abundant of the three, and in sS^^^^^ttTad some respects it is the most important It is of division by ^th the bacteria that we are chiefly concerned in this work. Bacteria have sometimes much tiie same shape as yeasts. The chief
Size: 1597px × 1563px
Photo credit: © Central Historic Books / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectbacteriologyagricult
