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
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abundant agar alcohol ammonia amount animals appear bacilli bacteriology bacterium become body boiling butter butter-making carbon casein cattle cause cells changes cheese chemical commonly compounds contain cream crop curd curdling dairy decay decomposition destroy develop digestion disease disinfection enzyme fact farm farmer fermentation fertility flavor fungi gelatin germs grow heat herd infection inoculated kinds of bacteria lactic acid bacteria large numbers legume living loss mass material method microorganisms microscope milk molds mother of vinegar mycelium nitrates nitrification nitrogen nitrogen fixation number of bacteria occur ordinary oxidation oxygen parasites pasteurization peptonizing plants practical present preserved produce proteid pure cultures putrefaction quantity rapidly rennet resisting result ripening sewage silage soil soil inoculations solution sometimes sour species spores starters sterilized streams substances sugar sulphur surface temperature tion tissues trouble tubercles tuberculosis tubes typhoid variety vigorous vinegar yeast
Page 4 - From beginning to end the occupations of the farmer are concerned in the attempt to obtain the aid of these microorganisms where they may be of advantage, and to prevent their action in places where they would be a detriment. The farm cannot be properly tilled unless the farmer has, in addition to his seed crop and cattle, a stock of the proper kind of bacteria to aid him in preparing the soil and in curing the crops. Farming without the aid of bacteria would be an impossibility, for the soil would...
Page 322 - For this purpose will be chosen the black rot of the cabbage, cauliflower, turnip, and several other members of the family Crucifera. The disease appears first, as a rule, upon the edges of the leaves, as brown spots, that spread down the leaves following the veins to the midrib and petiole and finally into the main stem of the plant. It then travels rapidly through the whole plant causing the leaves to wilt, turn yellow, dry up and become thin and parchment like. The veins in the leaves and stem...
Page 340 - Saturated alcoholic solution of gentian violet .... 6 cc. Absolute alcohol .............. 5 cc. Aniline water ............... 50 cc. Aniline water may be prepared by shaking 2 cc. of aniline with 98 cc. of water for several minutes. It should then be filtered through paper until clear. This is practically a saturated solution in water.
Page 162 - It has been found in this country, as well as in Europe, that when smoke is given off there is also a loss of carbon monoxide (CO) and other combustible gases. The loss due to the carbon which we see and call smoke is seldom more than 1 per cent, but the loss due to the escape of the combustible gases may amount to an additional 3 to 10 per cent. The steam-engineering...