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able to curdle action on milk agar albumens ammonia ammonium sulfate amount animal origin bacillus bacteria borneol bouillon bye products c.c. flask c.c. of milk casein Chemie cineol coagulate milk coli communis color crystals cultures curd curdle milk curdling ferment differ digestive action dipentene eight weeks Fifty c.c. filtrate flask was filled fractions grams of real growth in twenty-four Initial soluble innocculation isolated lactic acid formed lactose limonene liquefaction longleaf pine magnesium oxide melting point method micro-organisms Neumeister nitrogen nitrogen determination odor peptones perature percent of nitrogen phosphotungstic acid Physiol pigment pine oil plaited filter potato proteid matter quantities reagent chosen real hydrochloric acid rennet rennet-like ferment represented those able Results of Analyses retorts rosin separation shown simpler amids sixteen weeks soluble nit soluble nitrogen steam distillation process sterilization subtilis sulfuric acid tannic acid temperature terpine hydrate terpinene terpineol tion trypsin Twenty-five c.c. tyrosine volatile wood zinc sulfate
Page 63 - ... basis, and at the majority of plants the pyroligneous acid runs to waste. The crude turpentine is a dark red oil with the bad odor associated with products of destructive distillation. After proper fractional distillation, it yields for market a nearly colorless turpentine, which has a distinctive odor. The tar is sometimes refined far enough to produce a good quality of retort tar and to yield oils which, with the heavy distillates from the crude turpentine, make disinfectants, wood creosote,...