Excerpt from Practical Studies in Fermentation: Being Contributions to the Life History of Micro-Organisms
The new ideas which I brought forward in my practical studies in fermentation were at first favourably received by a few only of my colleagues, but were, on the contrary, opposed by most of them. I am glad to be able to state here that some of my former opponents may now be counted amongst the most active supporters of my work. I regard this as the greatest tribute which could be paid to it.
Notwithstanding the success which in different countries attended my endeavours at reform, I had in reality to fight an unbroken battle for its progress; every step had to be gained by a struggle, and it is this which has to a large extent put a characteristic stamp upon the following re searches. A great incitement to me in this case, as always, has been the desire to contribute to that literature, the object of which is to prove to the outside world that we in Denmark earnestly take our share of the work of progress, and that, notwithstanding all political reverses, our little nation is still able to develop and carry out independent scientific research.
In conclusion I have much pleasure in expressing my best thanks to Dr. Miller for the great interest and care which he has bestowed upon the translation of my work.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Excerpt from Practical Studies in Fermentation: Being Contributions to the Life History of Micro-Organisms Experimental studies on the micro-organisms readily lead to practical problems relating on the one hand to medicine and on other to industry. The theoretical and practical problems in this field go hand in hand, and are frequently inseparable. This has also been the case with my investigations, as is seen in the first of them which appeared in 1878, and still more distinctly in the series published since 1881 under the common title 'Recherches sur la physiologic etla morphologic des ferments alcooliques.' Some of my researches are mainly of theoretical interest, whilst others have a more direct practical bearing, and according to whether the one or the other side predominates, they acquire importance for one or the other of the two classes of readers for whom they are written - namely, scientific investigators who look for theoretical deductions, and practical men who wish to work in accordance with rational principles and thereby to obtain a material gain. These considerations induced me to publish my investigations in two series since 1888, the theoretical studies appearing, as before, under the title given above, whilst those having a direct practical bearing were published in a new series. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Paperback. Condition: New. Print on Demand. This book delves into the fascinating world of fermentation, specifically focusing on the role of yeast in various industries. The author, a pioneer in the field, passionately recounts his groundbreaking research on yeast, detailing his journey to understand and harness its power. He traces the history of fermentation studies, highlighting the key contributions of earlier researchers like Pasteur and outlining the prevailing theories and misconceptions surrounding yeast in the late 19th century. The book provides a detailed account of the author's own experiments, particularly his innovative techniques for cultivating pure yeast strains, a revolutionary development that transformed the brewing industry. He tackles the challenges he faced from critics and explains how his methods, once met with skepticism, ultimately gained widespread acceptance. The author also explores the various diseases that can plague fermented beverages and emphasizes the importance of employing pure cultures to combat them. His meticulous research not only revolutionized brewing practices but also laid the foundation for a deeper understanding of the microscopic world and its impact on our food and drink. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9781332337606_0
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781332337606
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781332337606
Quantity: 15 available