PDF Books in Microbiology
The Story of Germ Life
by H. W. ConnSince the first edition of this book was published the popular idea of bacteria to which attention was drawn in the original preface has undergone considerable modification. Experimental medicine has added constantly to the list of diseases caused by bacterial organisms, and the general public has been educated to an adequate conception of the impo..
The Elements of Bacteriological Technique
by J. W. H. EyreBacteriology is essentially a practical study, and even the elements of its technique can only be taught by personal instruction in the laboratory. This is a self-evident proposition that needs no emphasis, yet I venture to believe that the former collection of tried and proved methods has already been of some utility, not only to the student in th..
Yeast
by Thomas Henry HuxleyI HAVE selected to-night the particular subject of Yeast for two reasons—or, rather, I should say for three. In the first place, because it is one of the simplest and the most familiar objects with which we are acquainted. In the second place, because the facts and phenomena which I have to describe are so simple that it is possible to put them bef..
Outlines of Dairy Bacteriology
by H. L. RussellKnowledge in dairying, like all other technical industries, has grown mainly out of experience. Many facts have been learned by observation, but the why of each is frequently shrouded in mystery. Modern dairying is attempting to build its more accurate knowledge upon a broader and surer foundation, and in doing this is seeking to ascertain the caus..
Regeneration
by Thomas Hunt MorganThis volume is the outcome of a course of five lectures on “Regeneration and Experimental Embryology,” given in Columbia University in January, 1900. The subjects dealt with in the lectures are here more fully treated and are supplemented by the discussion of a number of related topics. During the last few years the problems connected with the rege..
Dairy Disagreeables Busy the Bacteriologists
by F. H. HallThe flavor of good milk and cream, then, is an inherent quality due to the normal constituents of the milk; the flavors of butter, both good and bad, except that due to the fat and to odors absorbed by the milk, are held to be the result of bacterial action; the fundamental flavors of cheese are probably due to chemical decomposition, started by un..