The Microbiology of Starch and Sugars
Language: English
Published by Creative Media Partners, LLC Feb 2026, 2026
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 36.49
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Add to basketItem description from seller
Neuware - 'The Microbiology of Starch and Sugars' is a comprehensive scientific study focused on the biochemical processes and microorganisms that drive the transformation of carbohydrates. Authors A.C. Thaysen and L. D. Galloway provide an exhaustive examination of how bacteria, yeasts, and molds interact with and degrade various sugars and starches. The work serves as a vital bridge between pure microbiology and its practical applications in industry and agriculture.The text explores the classification of carbohydrate-decomposing organisms, the enzymatic actions necessary for metabolism, and the specific microbial activities found in substances such as honey, syrups, and industrial starches. Detailed attention is given to the fermentation processes that are essential for sectors ranging from food preservation to large-scale chemical production. By analyzing the life cycles and environmental requirements of these microorganisms, the authors offer a deep dive into the microscopic forces responsible for organic decomposition.As a significant historical contribution to the field of biochemistry, 'The Microbiology of Starch and Sugars' reflects the rigorous scientific inquiry of the early 20th century. It remains a valuable resource for researchers, historians of science, and professionals interested in the foundational principles of industrial microbiology and the complex relationship between microorganisms and organic compounds.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…
Seller Inventory # 9781025465104
- Title
- The Microbiology of Starch and Sugars
- Author
- L D Galloway
- Publisher
- Creative Media Partners, LLC Feb 2026
- Publication year
- 2026
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 1025465105
- ISBN 13
- 9781025465104
- Item weight
- 485 grams
- Dimensions
- 234x156x18 mm
"The Microbiology of Starch and Sugars" is a comprehensive scientific study focused on the biochemical processes and microorganisms that drive the transformation of carbohydrates. Authors A.C. Thaysen and L. D. Galloway provide an exhaustive examination of how bacteria, yeasts, and molds interact with and degrade various sugars and starches. The work serves as a vital bridge between pure microbiology and its practical applications in industry and agriculture.
The text explores the classification of carbohydrate-decomposing organisms, the enzymatic actions necessary for metabolism, and the specific microbial activities found in substances such as honey, syrups, and industrial starches. Detailed attention is given to the fermentation processes that are essential for sectors ranging from food preservation to large-scale chemical production. By analyzing the life cycles and environmental requirements of these microorganisms, the authors offer a deep dive into the microscopic forces responsible for organic decomposition.
As a significant historical contribution to the field of biochemistry, "The Microbiology of Starch and Sugars" reflects the rigorous scientific inquiry of the early 20th century. It remains a valuable resource for researchers, historians of science, and professionals interested in the foundational principles of industrial microbiology and the complex relationship between microorganisms and organic compounds.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
"Synopsis" may belong to another edition of this title.
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last update: 01/06/2022
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Contact us on request. The contact details can be found in our imprint.
Right to lodge a complaint with the supervisory authority
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last updated: 01/06/2022