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" FURTHER OBSERVATIONS ON THE TEMPERATURE AT WHICH BACTERIA VIBRIONES, AND THEIR SUPPOSED GERMS ARE KILLED WHEN EXPOSED TO HEAT IN A MOIST STATE; AND ON THE CAUSES OF PUTREFACTION AND FERMENTATION. "
Jahresbericht über die Leistungen und Fortschritte in der gesammten Medicin - Page 79
1874
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Nature, Volume 8

Sir Norman Lockyer - 1873 - 742 pages
...from this country, and four red-billed Tree Ducks (Dendrocygna. aulumnalis) from America, deposited. ON THE TEMPERATURE AT WHICH BACTERIA, VIBRIONES, AND THEIR SUPPOSED GERMS ARE KILLED* "IXfHILST a heat of 140° F. (60° C. ) appears to be destruclive to Bacteria, Vibriones, and their...
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The Journal of Anatomy and Physiology, Volume 7

1873 - 432 pages
...leading article (in Brit. Med. Journal, Feb. 1, 1873, and London Med. Record, 1873, No. 10). Bastran, "On the Temperature at which Bacteria, vibriones,...killed, when immersed in fluids or exposed to Heat in the moist state" (Nature, March 27 and April 3, 1873). Roberts, "Criticism of Bastian's Experiments"...
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Proceedings of the Asiatic Society of Bengal ...

1873 - 384 pages
...Inveriebrata in relation to the theory of Evoluiion. HC Bastian — On the temperature at which Baeteria, Vibriones, and their supposed Germs are killed when...immersed in fluids or exposed to heat in a moist state. The Earl of Rosse — The Bakerian Leeture : On the Radiation of Heat from the Moon, the Law of its...
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Proceedings of the Royal Society of London, Volume 21

Royal Society (Great Britain) - 1873 - 614 pages
...F. CHAMBERS 384 \For continuation of Coutentt see 4th page of Wrapper.] •' "Further Observations on the Temperature at which Bacteria, Vibriones, and their Supposed Germs are killed when exposed to Heat in a moist state ; and on the Causes of Putrefaction and Fermentation/' By H. CHARI/TON...
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Proceedings of the Royal Society of London, Volume 21

Royal Society (Great Britain) - 1873 - 578 pages
...Value of ir. By William Shanks .... 318 List of Presents . . 320 via No. 145. Page Further Observations on the Temperature at which Bacteria, Vibriones, and their Supposed Germs are killed when exposed to Heat in a moist state ; and on the Causes of Putrefaction and Fermentation. By H. Charlton...
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Nature, Volume 8

Sir Norman Lockyer - 1873 - 584 pages
...from this country, and four red-billed Tree Ducks (Dcndrocygna aulumnalii) from America, deposited. ON THE TEMPERATURE AT WHICH BACTERIA, VIBRIONES, AND THEIR SUPPOSED GERMS ARE KILLED* •\mn.LST a heat of 140° F. (60° C.) appears to be destructive to Bacteria, Vibriones, and their...
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The Sanitarian, Volume 3

1875 - 442 pages
...honor to British experimental biology, has shown in an able paper read before the Royal Society, * " on the temperature at which bacteria, vibriones, and their supposed germs are killed," and on the causes of putrefaction and fermentation, " that certain more changeable fluids, ie, fluids...
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Repertorium annuum literaturae botanicae periodicae, Volumes 1-2

J. A. van Bemmelen, Georg Carl Wilhelm Bohnensieg, William Burck - 1873 - 480 pages
...Putrefaction. (Note on the) (Royal Society. Jan., 1873.) r. Nature, Го1. VII. 1873, рад. 275. On the temperature at which Bacteria, Vibriones and their supposed germs are killed. (Extract from a paper, read befóte the Royal Soe. May \, 1873). C. Nature Vol. VIII, 1873, pag. 273—276....
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Evolution and the Origin of Life

H. Charlton Bastian - 1874 - 216 pages
...Concerning the possibility of the Vertebrate Type having been more than once Attained 69-76 II. — ON THE TEMPERATURE AT WHICH BACTERIA, VIBRIONES, AND...SUPPOSED GERMS ARE KILLED WHEN IMMERSED IN FLUIDS OK EXPOSED TO HEAT IN A MOIST STATE. (From the Proceedings of the Royal Society, No. 143, 1873) Controversy...
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Evolution and the Origin of Life

H. Charlton Bastian - 1874 - 216 pages
...repudiated as ' spontaneous generation,' I have proposed the new term Archebiosis. III. FURTHER OBSERVATIONS ON THE TEMPERATURE AT WHICH BACTERIA VIBRIONES, AND THEIR SUPPOSED GERMS ARE KILLED WHEN EXPOSED TO HEAT IN A MOIST STATE ; AND ON THE CAUSES OF PUTREFACTION AND FERMENTATION. WHILST a heat...
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