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BREWING: The Principles and Practice of. For the Use of Students and Practical Men. By WALTER J. SYKES, M. D., D.P.H., F.I.C., Editor of "The Analyst. With Plate and Illustrations. In large 8vo, handsome cloth, price 21s.
"A volume of Brewing Science, which has long been awaited.
THE MOST COMPLETE IN CONTENTS and NOVEL IN ARRANGEMENT that has yet been published.. Will command a large sale."-The Brewers' Journal.
"The appearance of a work such as this serves to remind us of the ENORMOUSLY RAPID ADVANCES made in our knowledge of the Scientific Principles underlying the Brewing Processes. Dr. Sykes' work will undoubtedly be of the GREATEST ASSISTANCE, not merely to Brewers, but to all Chemists and Biologists interested in the Problems which the Fermentation Industries present."-The Analyst.
AN ELEMENTARY TEXT-BOOK OF BIOLOGY. By J. R.
WORKS BY A. WYNTER BLYTH, M.R.C.S., F.C.S., Barrister-at-Law, Public Analyst for the County of Devon, and Medical Officer of Health for St. Marylebone.
FOODS: Their Composition and Analysis, with the Detection of Adulterations. In large 8vo, with Elaborate Tables, Diagrams, and Plates. Handsome cloth, FOURTH EDITION. Price 21s. "Simply INDISPENSABLE in the Analyst's laboratory."-The Lancet (on the Fourth Edition).
POISONS: Their Effects and Detection. THIRD EDITION.
** In the THIRD EDITION, Enlarged and partly Re-written, NEW ANALYTICAL METHODS have, been introduced, and the CADAVERIC ALKALOIDS, or PTOMAINES, bodies playing so great a part in Food-poisoning and in the Manifestations of Disease, have received special attention.
FIXED OILS, FATS, BUTTERS, AND WAXES: Their Preparation and Properties, and the Manufacture therefrom of Candles, Soaps, and other Products. By C. R. ALDER WRIGHT, D.Sc., F.R.S., Late Lecturer on Chemistry, St. Mary's Hospital Medical School. In large 8vo, handsome cloth, with 144 Illustrations, 28s.
"DR. WRIGHT's work will be found ABSOLUTELY INDISPENSABLE by every Chemist. TEEMS with information valuable alike to the Analyst and the Technical Chemist."-The Analyst.
For other Works useful to Chemists and Manufacturers, consult the
LONDON: CHARLES GRIFFIN & CO., LTD., EXETER STREET, STRAND.
THE UTILIZATION OF MICRO-ORGANISMS IN
A PRACTICAL HANDBOOK ON
FERMENTATION AND FERMENTATIVE PROCESSES FOR THE USE
DR. FRANZ LAFAR,
Professor of Fermentation-Physiology and Bacteriology in the
With an Introduction by DR. EMIL CHR. HANSEN,
Principal of the Carlsberg Laboratory, Copenhagen.
DR. LAFAR has paid me the compliment of forwarding me a copy of the first volume of his TECHNICAL MYCOLOGY," with a request that I should write a preface to the work. A perusal of the book gives me the impression that its contents will in themselves be a sufficient recommendation, and ensure the success of the work through its own inherent value; consequently, an Introduction by me is so far superfluous. Should, however, a few words of mine be the means of helping to secure for the work of my young colleague a readier introduction, here and there, than it would perhaps otherwise find, I shall be exceedingly pleased.
The First Volume treats of BACTERIA. In a series of chapters we are shown the predominant rôles-both useful and antagonistic-played by these organisms in Distilling and Brewing; in the preparation of Wines and the manufacture of Vinegar; in the Dairy; in Farming; in the preparation of Agricultural Fodder; and in the manufacture of Tobacco and of Sugar. Then follows an account of the relation of Bacteria to sundry transformations occurring in Nature, particularly the important facts recently established in connection with the combination of free nitrogen by bacterial agency, with the iron and sulphur bacteria and the bacteria of nitrification.
It might be feared that, in a work aiming at objects so decidedly practical, the theoretical side of the subject would possibly be overlooked. This is, however, not the case in the present instance, as a glance at the Table of Contents will suffice to show.