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absorbed absorption action alcohol alkaline amount animal appearance Archean artificial respiration asphyxia atropine Aymara bacillus Bakt Basque beds blood pressure calcium Canadian Canary Islands casein cells Celtic cent Cheddar cheese chloride chloroform colour Dene deposits dilute distilled water dose drops effect Emmenthaler escarpment evaporation experiments extract fall feet ferment fish Freudenreich galactase gelatine Georgian Bay germs gliadin gluten glutenin grams green Guanche horizontal hyphae increase Indians INSCRIPTION lactic acid bacteria Lake leaves limestone lines liquid margin miles milk minutes Niagara nutrient solution obtained occur Ontario peptonizing Peruvian petiole plant Plate Pleistocene poisoning potassium present probably produced pulse rennet ridge ripening of cheese river rock roots Salt ascending sawdust sediments seems shown sodium soluble species spray stream substance surface Tracing trichomes Tyrothrix udder upland upper valley veins vertical Welsh Wilted writer yellow
Page 171 - ... such a nice adjustment of their declivities, that none of them join the principal valley, either on too high or too low a level; a circumstance which would be infinitely improbable, if each of these valleys were not the work of the stream that flows in it.
Page 478 - No udder tissues were examined by 'him, and in order to ascertain if bacteria existed in the udder of healthy animals a few experiments were made along these lines, but they are open to criticism because it is impossible to say, with any degree of certainty, that the bacteria found came from the animal's glands or blood, or from infection through the teat. However, by selection of cows which had been dry for several weeks before slaughter, the latter objection is to some extent overcome. The liver...
Page 487 - ... cream, 560,000,000 in the 800 cc skim-milk and 18,000,000 in the 6 cc of slime! Other investigators have also shown that centrifugation does not decrease the number of bacteria in milk. Thus, Fjord and Fleischmann claim that centrifugal separation has little value as a means of purification, and Conn states that " milk after passing through a centrifuge, although it contains less gross impurities, shows more bacteria than before. This is explained by the fact that masses are broken up, and large...
Page 394 - Bostonians already stationed about eight miles from here. We think there are 2,000 beside those at Otsego, represented to consist of two regiments. This is why there will be a battle either to-morrow or the day after. Then we shall begin to know what is to become of the People of the Long House. Our minds have not changed. We are determined to fight the Bostonians.
Page 481 - ... a dewy morning. Instead, some old fellow stumbles out of the house and to the barn, with, the stump of a clay pipe in his mouth, and wearing overalls and boots saturated and covered with the filth acquired by a winter's use. When he reaches the barn he selects some recumbent cow, kicks her until she stands up, dripping and slimy, and as he is a little late and the milk will have hardly time to cool before the man who carries it to the city will come along, he does not stop to clean up behind...
Page 393 - The expedition you are appointed to command is to be directed against the hostile tribes of the Six Nations of Indians, with their associates and adherents. The immediate objects are the total destruction and devastation of their settlements, and the capture of as many prisoners of every age and sex as possible.
Page 470 - He examined milk bacteriological!/ at the first of the milking, in the middle of the milking and at its close. This examination consisted merely in counting the number of bacteria present, and as a result, the following figures were determined : — -The first milk contained from 55,000 to 97,200 germs per cc.; the middle milk from...
Page 110 - In the ripening cheese the peptonising or casein-digesting bacteria are quickly eliminated ; the gas-producing bacteria disappear more slowly, sometimes persisting in very small numbers for a long time. The lactic acid bacteria, on the other hand, develop enormously for a time, until the cheese is partially ripened, when they, too, begin to diminish in numbers. 7. The generally accepted theory, that the peptonising...
Page 526 - Tahkil and Al-ta-tin respectively. The division of the Tinne met with on ascending the Stikine is named Tahl-tan, and consists of the Tahl-tan people proper and the Taku. These Indians speak a language very similar to that of the Al-ta-tin, if not nearly identical with it, and, so far as I have been able to learn, might almost be regarded as forming an extension of the same division. They appear to be less closely allied by language to the Kaska, with which people they are contiguous to the eastward....