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Saccharomyces cells Stock Photos and Images
RFPT5J1N–Yeast cells. Computer illustration of budding yeast cells (Saccharomyces cerevisiae). Known as baker's or brewer's yeast, this fungus consists of single vegetative cells. The larger 'mother' cells are budding off smaller daughter cells after cell division. Saccharomyces cerevisiae is able to ferment sugar, producing alcohol and carbon dioxide in the process. It has long been used in the brewing of beer, production of wine, and in baking leavened bread (causing the dough to rise). Also, it is used as probiotics in the treatment of diarrheal infections.
RF2T3MNEW–Yeast cells, whole mount, 80X light micrograph. Smear of Saccharomyces cerevisiae, brewers or bakers yeast, Eukaryotic, single-celled microorganisms.
RF2GA0MEA–Biological illustration of fungal cell, Typical fungus cell, Basic anatomy and structure of typical fungi cells, detail diagram of fungal cell.
RM2AJJPPA–Studies on fermentation : the diseases of beer, their causes, and the means of preventing them . ° C. (54°F.). On the 27th we took some of the deposit and put itinto a flask of wort. The following days there was a develop-ment of yeast, accompanied by fermentation. We obtained,however, neither the large forms of the ferments of fruits,nor those of the more minute ferments represented in Plate XI.The saccharomyces pastorianus, represented in the yeast whichwe sowed by aged, granular, elongated cells, had, therefore,not revived. Fearing that this result might have beenattributable to insufiicien
RMPFH87W–. The cytoplasm of the plant cell. Plant cells and tissues; Protoplasm. Guilliermond - Atkinson 196 — Cytoplasm olar system, which gives them a homogeneous black coloration, and in the vacuoles derived by hydration of these elements, the same methods bring about the precipitation of the colloidal contents in the form of corpuscles on which the metallic silver is deposited. The silver methods also permitted us to bring out aleurone grains during their transformation into vacuoles which swell, set first assuming filamentous forms having a tendency to anastomose,. Fig. 133. — 1-6, Saccharomyces e
RFPT5J1M–Yeast cells. Computer illustration of budding yeast cells (Saccharomyces cerevisiae). Known as baker's or brewer's yeast, this fungus consists of single vegetative cells. The larger 'mother' cells are budding off smaller daughter cells after cell division. Saccharomyces cerevisiae is able to ferment sugar, producing alcohol and carbon dioxide in the process. It has long been used in the brewing of beer, production of wine, and in baking leavened bread (causing the dough to rise). Also, it is used as probiotics in the treatment of diarrheal infections.
RM2AFNEDX–. Plant anatomy from the standpoint of the development and functions of the tissues, and handbook of micro-technic. FIG. 6.—Various stages of cell multiplicationby budding of Saccharomyces cerevisias. (AfterReess.) The kind of nuclear division above described is called indirect,mitotic, or karyokinetic division. Another method, called director amitotic division, is where the nucleus simply constricts itself into two (Fig. 7). Thisis of rare occurrence,being found chiefly inold cells that have aboutrun their course.Cell Differentiation.-The new cells formedby the dividing cells ofthe growing ap
RMPFXBA7–. Bacteriology and mycology of foods. Food. CDO ^ <^. Fig. 52.—^Types of Cells in Common Yeasts. A, Saccharomyces cerevzsice, B, Saccharomyces elhpsoideus; C, Mycoderma iim Gmlliermond's Les Levures) (Adapted from True and Pseudo Yeasts. True yeasts are budding fungi which produce endospores. The false yeasts resemble the true yeasts very closely but differ in the fact that no endospores are formed. These have some of the properties of the molds. The torulse (Turpin), mycodermse (Persoona) and cryptococcus (Kutzing-Vuillemin) and representatives of the false yeasts. Classification of Yeasts
RFPT5J1P–Yeast cells. Computer illustration of budding yeast cells (Saccharomyces cerevisiae). Known as baker's or brewer's yeast, this fungus consists of single vegetative cells. The larger 'mother' cells are budding off smaller daughter cells after cell division. Saccharomyces cerevisiae is able to ferment sugar, producing alcohol and carbon dioxide in the process. It has long been used in the brewing of beer, production of wine, and in baking leavened bread (causing the dough to rise). Also, it is used as probiotics in the treatment of diarrheal infections.
RM2AXF6YW–Text-book of structural and physiological botany . FiG. 402.—Beer-yeast, Saccharomyces Fig. 403.—-Process of impregnation {Toridd) CerevisicB. (x 450.) of Saprolegnia i7toiioica. a an- theridia ; t fertilising tubeswhich penetrate into the oogoniums ; r r mycelial filaments. procal influence on one another of two cells of differentkinds. In the SaprolegnieiB (Fig. 403) and Peronosporeaedie female cells or oogonia are spherical, full of protoplasm,and usually terminal. Their protoplasm collects into oneor more globular masses, the oospheres^ which have at firsta smooth surface, but no cell-wall
RMPG40MD–. The elements of botany embracing organography, histology, vegetable physiology, systematic botany and economic botany ... together with a complete glossary of botanical terms. Botany. PBOTOPHYTA. 125 X74 0 158. Another family of plants belonging to the Proto- phyta is the Saccharomyces, including the Yeast-plant (Sacoharomyces cerevisice) and other species, which produce fermentation in sugar solutions. The transparent cells are more or less round, oval, or elongated, and multiply by budding (Fig. 235). When the supply of nourishment is less abundant (as when yeast is grown on slices of pota
RFPT5J1T–Yeast cells. Computer illustration of budding yeast cells (Saccharomyces cerevisiae). Known as baker's or brewer's yeast, this fungus consists of single vegetative cells. The larger 'mother' cells are budding off smaller daughter cells after cell division. Saccharomyces cerevisiae is able to ferment sugar, producing alcohol and carbon dioxide in the process. It has long been used in the brewing of beer, production of wine, and in baking leavened bread (causing the dough to rise). Also, it is used as probiotics in the treatment of diarrheal infections.
RM2ANEPN4–Principles and practice of operative dentistry . termed Aerobes, the other Anaerobes. The aerobic bacteria requireFw. 228. the oxygen of the atmosphere in order to maintain existence,and therefore live upon the sur-faces of substances. The yeast fungi are examplesof aerobic bacteria (Fig. 228). Fig. 229 shows one of the forms of yeast fungi—the torula. The anaerobic bacteria do not require oxygen to maintain existence, hence they live be- Various forms of yeast fungi, a, colonies of round „ „ cells (saccharomyces conglomerate?); 6, single Cells of neatll tne SUITaceS 01 liquids different forms
RMPFK7H0–. The cytoplasm of the plant cell. Plant cells and tissues; Protoplasm. Chapter XIII — 141 Vital Staining. The oxidation-reduction potential of neutral red scarcely per- mits this destaining to be attributed to a reduction of the dye and various experiments seem to indicate that yeasts do not reduce neutral red. The destaining of the vacuoles can only be explained, therefore, by assuming a destruction of neutral red, or an ex- cretion of it by the yeasts. The following experiment throws light on this problem. One half gram of Saccharomyces cerevisiae at a pH of 8 is sown in a big flask contain
RFPT5J1R–Yeast cells. Computer illustration of budding yeast cells (Saccharomyces cerevisiae). Known as baker's or brewer's yeast, this fungus consists of single vegetative cells. The larger 'mother' cells are budding off smaller daughter cells after cell division. Saccharomyces cerevisiae is able to ferment sugar, producing alcohol and carbon dioxide in the process. It has long been used in the brewing of beer, production of wine, and in baking leavened bread (causing the dough to rise). Also, it is used as probiotics in the treatment of diarrheal infections.
RM2ANCBBA–A text-book of mycology and plant pathology . Fig. 45. Fig. 46. Fig. 45.—Young yeast cells, Saccharotnyces ellipsoideus, with nuclei and divisionof nuclei. {After Marshall, Microbiology, Second edition, p. 64.) Fig. 46.—Yeast, Saccharomyces cerevisice, the variety known as brewers bottomyeast; a, spore formation; b, elongated cells. {After Schneider, Pharmaceutical Bac-teriology, p. 144.) the mother cell. In spore formation, the chromation which is scatteredthrough the cytoplasm is absorbed more or less completely into thenucleolus which elongates and divides by a constriction in its middlepar
RMPG2PYR–. Laboratory work in bacteriology. Bacteriology. YEASTS. 387 Most of the saccharomyces can give rise to alcohol and are, therefore, of great industrial importance. Certain species induce the alcoholic fermentation at a temperature of 14 to 18° and are known as the top or upper yeasts, whereas other forms are active at a lower temperature, 4 to 10°, and are hence commonly designated as bottom or Imver yeasts. 0^. Fig. 55. Yeast cells with spores (Hansen). The common Saccharomyces cerevisiae is a typical upper yeast. It is used in brewing and in baking. The ordinary compressed yeast contains thi
RFPT5J1K–Yeast cells. Computer illustration of budding yeast cells (Saccharomyces cerevisiae). Known as baker's or brewer's yeast, this fungus consists of single vegetative cells. The larger 'mother' cells are budding off smaller daughter cells after cell division. Saccharomyces cerevisiae is able to ferment sugar, producing alcohol and carbon dioxide in the process. It has long been used in the brewing of beer, production of wine, and in baking leavened bread (causing the dough to rise). Also, it is used as probiotics in the treatment of diarrheal infections.
RM2AKP5HP–Science-gossip . is the presence of very fine nuclei in thecells of the spongy parenchyma of a size which onerarely sees in other plant-cells. A Conjugating Yeast.—Under certain con-ditions of existence Saccharomyces seems topossess the power of rejuvenescence by meansof the process of conjugation. In a paper by Mr.B. T. P. Barker, B. A., in Proc. Roy. Soc.,july1901, the various experiments on this subject areexplained at some length. The essential pointsare that vigorously growing cells were observed ina drop of distilled water; the contents of a pairof cells first of all became vacuolated, a
RMPG41E6–. Foundations of botany. Botany; Botany. 266 FOUNDATIONS OF BOTANY fruiting cells (basidia) wliich project at right angles to the gill and bear the spores. At how many points (sterigmata) on each basidium are spores attached ? Draw a basidium, preferably one from which the spores have not yet fallen. THE STUDY OF YEAST (SACCHAROMYCES CEREVISI^) 320. Growth of Yeast in Dilute Syrup. — Mix about an eighth of a cake of compressed yeast with about a teaspoonful of water and stir until a smooth, thin mixture is formed. Add this to about half a pint of water in which a table- spoonful of molasses ha
RFPT5J1W–Yeast cells. Computer illustration of budding yeast cells (Saccharomyces cerevisiae). Known as baker's or brewer's yeast, this fungus consists of single vegetative cells. The larger 'mother' cells are budding off smaller daughter cells after cell division. Saccharomyces cerevisiae is able to ferment sugar, producing alcohol and carbon dioxide in the process. It has long been used in the brewing of beer, production of wine, and in baking leavened bread (causing the dough to rise). Also, it is used as probiotics in the treatment of diarrheal infections.
RM2ANCC19–A text-book of mycology and plant pathology . Fig. 43. Fig. 44. Fig. 43.—Yeast cell, Saccharomyces cerevisia. {After Marshall.)Fig. 44.—-Yeast, Saccharomyces cerevisice. i-io. Young cells with nucleus,showing its structure; 6-8, division of nucleus; 11—13, cells after twenty-four hoursfermentation with large glycogenic vacuole filled with lightly colored grains. {AfterMarshall, Microbiology, Second edition, p. 62.) the cytoplasm and nuclear bodies being pressed against the cell walland forming a thin protoplasmic lining to the inner cell wall surface.Wager^ in 1898 demonstrated the nuclear app
RMPFK7HJ–. The cytoplasm of the plant cell. Plant cells and tissues; Protoplasm. Fig. 85. — Vital staining with neutral red, except 03, observed under the microscope. A, PeniciUium glaucum. 1, before staining; 2, small deeply stained precipitates in the vacuole showing Brownian movement; 3, fusion of small precipitates to larger bodies; 4, precipitates appressed to peripheral wall of vacuole, diffuse staining of sap. B, Zygosaccharomyces Chevalieri. 1, small precipitates in vacuole; 2, 3, fusion, bodies now appressed to wall of the vacuole, sap diffusely stained. C, Saccharomyces ellipsoideus; 1, 2, as
RFBATF7M–Yeast cells. Coloured scanning electron micrograph(SEM) of cells of brewer's yeast (Saccharomycescerevisiae).
RM2AKTT28–Journal . FlO. 11. -ASCOSPORE FORMATIOK (after HANSEN) > 1000.1. 8. eerev. I. -. 8. Ptut I. ;;. 8. Post. II. 1. 8. Post. III. 5. & cllip. I. W?^f£>. ti. S. ellip. II. breweries ol London and Edinburgh in an impidevelops ascospores at temperatures between II 37° C. jfilm formation at 13 -15 C the predominant number of Ithe cells resemble the original yeast i Fig. 12 Saccharomyces Pastorianus I. Gives a bitterflavour to beer ; develops ascospores at temperaturesbetween 3 and 305 C. : film formation at 13 15 Ifairly numerous, Btrongly - developed mycelium • likecolonies of verv elongated sa
RMPG455C–. A text-book of mycology and plant pathology . Plant diseases; Fungi in agriculture; Plant diseases; Fungi. 6 7 8 Fig. 43. Fig- 44. Fig. 43.—Yeast cell, Saccharomyces cererisia. (After Marshall.) Pig. 44.—Yeast, Saccharomyces cercrisuc. i-io. Young cells with nucleus, showing its stmctuie; 6-8, division of nucleus; 11—13, cells after twenty-four hours' fermentation with laxse glycogenic vacuole filled with lightly colored grains. (After MarshaU, Microbiology, Second edilion. p. 62.) the cytoplasm and nuclear bodies being pressed against the cell wall and forming a thin protoplasmic lining to
RFBATF7H–Yeast cells. Coloured scanning electron micrograph(SEM) of cells of brewer's yeast (Saccharomycescerevisiae).
![. Toxic and antagonistic effects of salts on wine yeast (Saccharomyces ellipsoideus). tion of salt Fig. 1.—The ordinates represent millions of yeast cells and the abscissae,the various concentrations of KCl. The ordinates at 0 represent the numberof yeast cells in the check cultures. 1917] Mitra: Toxic and Antagonistic Effects of Salts on Wine Yeast 71 SERIES II—MAGNESIUM CHLORIDE The same method of procedure was used with MgCl2 as with KC1.The results are shown in Table 2. Table 2- -Toxic Effect of MgCl2 on S. ellipsoideus M. MgClo 48 hrs. 96 hrs. 144 hrs. 192 hrs. 240 hrs. .00 2,412,000 8,10 Stock Photo](https://c8.alamy.com/comp/2CEXJK8/toxic-and-antagonistic-effects-of-salts-on-wine-yeast-saccharomyces-ellipsoideus-tion-of-salt-fig-1the-ordinates-represent-millions-of-yeast-cells-and-the-abscissaethe-various-concentrations-of-kcl-the-ordinates-at-0-represent-the-numberof-yeast-cells-in-the-check-cultures-1917-mitra-toxic-and-antagonistic-effects-of-salts-on-wine-yeast-71-series-iimagnesium-chloride-the-same-method-of-procedure-was-used-with-mgcl2-as-with-kc1the-results-are-shown-in-table-2-table-2-toxic-effect-of-mgcl2-on-s-ellipsoideus-m-mgclo-48-hrs-96-hrs-144-hrs-192-hrs-240-hrs-00-2412000-810-2CEXJK8.jpg ". Toxic and antagonistic effects of salts on wine yeast (Saccharomyces ellipsoideus). tion of salt Fig. 1.—The ordinates represent millions of yeast cells and the abscissae,the various concentrations of KCl. The ordinates at 0 represent the numberof yeast cells in the check cultures. 1917] Mitra: Toxic and Antagonistic Effects of Salts on Wine Yeast 71 SERIES II—MAGNESIUM CHLORIDE The same method of procedure was used with MgCl2 as with KC1.The results are shown in Table 2. Table 2- -Toxic Effect of MgCl2 on S. ellipsoideus M. MgClo 48 hrs. 96 hrs. 144 hrs. 192 hrs. 240 hrs. .00 2,412,000 8,10 Stock Photo")
RM2CEXJK8–. Toxic and antagonistic effects of salts on wine yeast (Saccharomyces ellipsoideus). tion of salt Fig. 1.—The ordinates represent millions of yeast cells and the abscissae,the various concentrations of KCl. The ordinates at 0 represent the numberof yeast cells in the check cultures. 1917] Mitra: Toxic and Antagonistic Effects of Salts on Wine Yeast 71 SERIES II—MAGNESIUM CHLORIDE The same method of procedure was used with MgCl2 as with KC1.The results are shown in Table 2. Table 2- -Toxic Effect of MgCl2 on S. ellipsoideus M. MgClo 48 hrs. 96 hrs. 144 hrs. 192 hrs. 240 hrs. .00 2,412,000 8,10
RM2CEXJCG–. Toxic and antagonistic effects of salts on wine yeast (Saccharomyces ellipsoideus). .001 .01 .8 1.0 1.2 1.4 Concentration of salt 1.6 1.8 2.0 Fig. 5a.—Curves showing the average relative volumes of yeast cells invarious concentrations of CaCL and MgCl2. The ordinates represent the averagevolume of the yeast cells and the abscissae, the concentrations of KC1 and MgCLused. The ordinate at 0 represents the volume in blank cultures. 78 University of California Publications in Agricultural Sciences [Vol. 3 200 195 100 ^ L* )^ ,N ) c 0 .001 .01 .1 .2 .3 .4 .6 .7 Concentration of salt Fig. 5b.—Cu
RM2CEXJKY–. Toxic and antagonistic effects of salts on wine yeast (Saccharomyces ellipsoideus). (S. elli Concentration of salt (M.MgClo) Av. length and breadth of yeast cells in Mu. Av. volume yeast cells calculated from length and breadth .00 4.5x4.5 71 .001 5.1x5.1 103 .01 6.2 x 6.2 185 • .1 6.2x6.2 185 .2 5.0x5.0 98 .4 5.1x5.1 103 .6 5.0x5.0 98 .8 4.9x4.9 91 1.0 4.4 x 4.4 66 1.2 3.3 x 3.3 28 1917J Ultra: Toxic and Antagonistic Effects of Salts on Wine Yeast 77 Table 5c—Effect of CaCl2 on Size of Yeast Cells (S. ellipsoideus) Concentration of salt (M.CaClo) .00 .001 .01 .1 .2.3.4.5.6.7 Av. length and
RMRE4AJM–. Bacteria and their products. Bacteriology. FERMENTATION. lOI not really specific characteristics. He finds that within certain limits the same species, under diiferent external conditions, may exhibit very different appearances, but he also holds, and brings forward very strong proof in support of his position, that there are limits to the influence which can be exerted on the cells of a species, and that different species exhibit very different characteristics when placed under similar conditions ; thus, for example, Saccharomyces. rhotomicrograph of Saccharomyces Cerevisi*. x 500. Mother c
RMRE0NM6–. The elements of botany embracing organography, histology, vegetable physiology, systematic botany and economic botany ... together with a complete glossary of botanical terms. Botany. PROTOPHYTA. 125 158, Another family of plants belonging to the Proto- phyta is the Saccharomyces, including the Yeast-plant (Saceharomyces cerevisim) and other species, which produce fermentation in sugar solutions. The transparent cells are more or less round, oval, or elongated, and multiply by budding (Fig. 235). When the supply of nourishment is less abundant (as when yeast is grown on slices of potato or c
RMRE22CP–. Pharmaceutical bacteriology, with special reference to disinfection and sterilization. Bacteriology. 144 PHARMACEUTICAL BACTERIOLOGY. f. Cryptococcus gilchristi. Pathogenic; general infections, g Cryptococcus hominis. Pathogenic. 2 Gymnoascomycetes. a. Trichophyton tonsurans. Pathogenic, causes scalp disease (ringworm), also attacks other external tissues. b. Trichophyton sabourandi. Pathogenic. Attacks scalp and beard - (ringworm).. Fig. 65.—Saccharomyces cerevisece. The form or variety known as brewers' bottom yeast. (Unterkeje). a, Spore formation; b, elongated cells, which develop under
RMRE3X67–. A text-book of animal physiology, with introductory chapters on general biology and a full treatment of reproduction ... Physiology, Comparative. UNICEIXULAE PLANTS. Yeast (Tonda, Saccharomyces Cerevisice). The essential part of the common substance, yeast, may be studied to advantage, as it affords a simple type of a vast group of organisms of profound interest to the student of physiology and medicine. To state, first, the main facts as ascertained by observation and experi- ment: Uorphological. — The particles of which yeast is composed are cells of a circular or oval form, of an average
RF2C9JDG7–Yeast cells. Computer illustration of budding yeast cells (Saccharomyces cerevisiae). Known as baker's or brewer's yeast, this fungus consists of sing
RMRDWFWK–. Nature and development of plants. Botany. DEVELOPMENT OF PLANTS 249 freed by the decay of the ascus and when conditions are favorable, grow into the characteristic yeast cells, as shown in Fig. 161, F. (a) Fermentation.—These microscopic plants must be num- bered among those plants that are of the greatest economic value. Their importance is due to the fact that they decompose sugars upon which they feed into CO2 and alcohol, a change called fer- mentation. The extensive brewing and distilling industries all. Fig. 161. The yeast plant, Saccharomyces: A, single plant, B, plant producing three
RF2C9JDGR–Yeast cells. Computer illustration of budding yeast cells (Saccharomyces cerevisiae). Known as baker's or brewer's yeast, this fungus consists of sing
RMRE2EYB–. Plant anatomy from the standpoint of the development and functions of the tissues, and handbook of micro-technic. Plant anatomy. 14 THE PLANT CELL. Fig. 6.—Various stages of cell multiplication by budding of Saccharomyces cerevisiae. (After Reess.) The kind of nuclear division above described is called indirect, mitotic, or karyokinetic division. Another method, called direct or amitotic division, is where the nucleus simply constricts itself into two (Fig. 7). This is of rare occurrence, being found chiefly in old cells that have about run their course. Cell Differentiation. —The new cells
RF2X4R6H5–Saccharomyces cerevisiae yeasts, illustration. Baker's or brewer's yeast, probiotics restoring normal flora of intestine.
RMRE1R16–. Nature and development of plants. Botany. DEVELOPMENT OF PLANTS 249 freed by the decay of the ascus and when conditions are favorable grow into the characteristic yeast cells, as shown in Fig. 161, F. (a) Fermentation.—These microscopic plants must be num- bered among those plants that are of the greatest economic value. Their importance is due to the fact that they decompose sugars upon which they feed into CO2 and alcohol, a change called fer- mentation. The extensive brewing and distilling industries all. Fig. 161. The yeast plant, Saccharomyces: A, single plant, B, plant producing three
RF2X4R6HF–Saccharomyces cerevisiae yeasts, illustration. Baker's or brewer's yeast, probiotics restoring normal flora of intestine.
RMRE49N5–. Manual of bacteriology for practitioners and students, with especial references to practical methods. Bacteriology. MOULDS 11 of the hyphse covered with a variable number of spore- carriers, or sterigmata, from the extremities of which the spores divide off in rows (fig. 3). The hyphae of the penicilliacem (pencil-moulds) are branched, which is not the case with the mucor and asper- G-roup of buds (gemmation) Mother-cell Vacuole Fig. 6.—Yeast Cells (Saccharomyces Geremsim). Magnified 900 times. gillus varieties, and on the terminal twigs of the tuft so formed (the basidia) are seen the st
RMRD3FE3–. The cytoplasm of the plant cell. Plant cells and tissues; Protoplasm. Guilliermond - Atkinson 196 — Cytoplasm olar system, which gives them a homogeneous black coloration, and in the vacuoles derived by hydration of these elements, the same methods bring about the precipitation of the colloidal contents in the form of corpuscles on which the metallic silver is deposited. The silver methods also permitted us to bring out aleurone grains during their transformation into vacuoles which swell, set first assuming filamentous forms having a tendency to anastomose,. Fig. 133. — 1-6, Saccharomyces e
RMRDHEHF–. The elements of botany embracing organography, histology, vegetable physiology, systematic botany and economic botany ... together with a complete glossary of botanical terms. Botany. PBOTOPHYTA. 125 X74 0 158. Another family of plants belonging to the Proto- phyta is the Saccharomyces, including the Yeast-plant (Sacoharomyces cerevisice) and other species, which produce fermentation in sugar solutions. The transparent cells are more or less round, oval, or elongated, and multiply by budding (Fig. 235). When the supply of nourishment is less abundant (as when yeast is grown on slices of pota
RMRE4M0A–. Pharmaceutical bacteriology. Bacteriology; Disinfection and disinfectants. YEASTS AND MOLDS 303 There are numerous varieties of Saccharomyces concerned in beer brewing. There are several kinds of upper or top yeasts {Kahmhefe Oberhefe) and several kinds of bottom or lower yeasts {Unterkefe), each kind possessing supposedly special properties. Just what part the more or less incidentally associated organisms (as bacteria, molds, and foreign. Fig. 76.—Sak6 making. Steamed rice cells (c) attacked by the hyphse (a) of Aspergillus oryzce which feed upon the dex rinized rice starch, converting it
RMRD7GJH–. Bacteriology and mycology of foods. Food. CDO ^ <^. Fig. 52.—^Types of Cells in Common Yeasts. A, Saccharomyces cerevzsice, B, Saccharomyces elhpsoideus; C, Mycoderma iim Gmlliermond's Les Levures) (Adapted from True and Pseudo Yeasts. True yeasts are budding fungi which produce endospores. The false yeasts resemble the true yeasts very closely but differ in the fact that no endospores are formed. These have some of the properties of the molds. The torulse (Turpin), mycodermse (Persoona) and cryptococcus (Kutzing-Vuillemin) and representatives of the false yeasts. Classification of Yeasts
RMRJNDFM–. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. 220 BACTERIOLOGICAL METHODS pullulans, which shows septate branching hyphal filaments and yeast-like sporulation, which might be mistaken for yeast cells. b. Turning or Souring of Beer.—Soured, turned or spoiled beers have a disagreeable taste and odor and are no longer clear or brilliant and sedimentary deposits are usually found. Beers. Fig. 75.—Saccharomyces cerevisece. The variety known as brewers' bottom yeast (Unterhefe). a, Spore
RMRE22MJ–. Pharmaceutical bacteriology. Bacteriology; Disinfection and disinfectants. 3o6 PHARMACEUTICAL BACTERIOLOGY resulting in an alcoholic drink which is said to have a very peculiar flavor. Pressed yeast cakes for bread making are prepared as follows: The iiltered saccharine yeast mash in vats, is inoculated with pure cultures of Saccharomyces cerevisem. Active fermentation takes place in the presence of pure air which is supplied through pipes leading into the vat.. Fig. 79-—Showing the characteristic stellate cells of the pith of some reed used as filtering material in clarifying sak6. Bundles
RMRDTW9K–. Botany for high schools and colleges. Botany. CHAPTER VI. TISSUES. § I. The Vaeious Aggeegations ok Cells. lu the organisms which compose the vegetable kingdom cells are found principally under the following conditions of aggregation : 92. (1.) Single Cells. A large number of the lower plants, during all or a considerable part of their existence, are composed of single cells. They may be round, as in Saccharomyces and Protococcus, or elongated or even filiform, as in certain Bacteria. It is only in the lowest groups that. Please note that these images are extracted from scanned page images t
RMRJNE0T–. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. j> Fig. 73.—Wine and beer yeasts. A, Saccharomyces ellipsoides showing the young and vigorous cells; B, the same cells old (i) and dead (2); C, S. cerevisea as top yeast and D, S. cerevisecB as bottom yeast.—{Marshall.) is usually made from grapes. In the manufacture of both whiskey and brandy there is alcoholic fermentation followed by distilla- tion, with or without the addition of coloring substances, as caramel. In bothfwhiskey and brandy, cer
RMRE0DNA–. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. 220 BACTERIOLOGICAL METHODS pullulans, which shows septate branching hyphal filaments and yeast-like sporulation, which might be mistaken for yeast cells. h. Turning or Souring of Beer.—Soured, turned or spoiled beers have a disagreeable taste and odor and are no longer clear or brilliant and sedimentary deposits are usually found. Beers. Fig. 75.—Saccharomyces cerevisece. The variety known as brewers' bottom yeast (Unterhefe). a, Spore formation; b, elongate
RMRJNDYG–. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 220 BACTERIOLOGICAL METHODS pullulans, which shows septate branching hyphal filaments and yeast-like sporulation, which might be mistaken for yeast cells. b. Turning or Souring of Beer.—Soured, turned or spoiled beers have a disagreeable taste and odor and are no longer clear or brilliant and sedimentary deposits are usually found. Beers. Fig. 75.—Saccharomyces cerevisece. The variety known as brewers' bottom yeast (Unterhefe). a, Spore formation; b,
RMRE4M1F–. Pharmaceutical bacteriology. Bacteriology; Disinfection and disinfectants. YEASTS AND MOLDS 297 genie, although some credit it with being the cause of pellagra. c. Aspergillm fumigatus. Said to be the cause of pellagra. d. Aspergillus concentricus. Causes ringworm. Common in the Malay peninsula, China and in the Philippines. Limited to tropical countries. d. Aspergillus flavus. Pathogenic. Found in chronic dis- charges from ear. e. Aspergillus repens. Much as (d).. Pig. 72.—Saccharomyces ellipsoides. Very common in fruit products as jams, jellies, etc. Living yeast cells show budding of cell
RMRDHTJF–. Microbes, ferments and moulds . Bacteria; Fungi; Fermentation. Fig. 36.—Saccharomyces elLipsoideuSy wine ferment, in process of budding (xeoodiam.). with alcoholic fermentation. This ferment is found on the grape, and is thus introduced into the ferment- Fig. 3'7.Sacch. ellipsoideziS : development of spores (x 400 diam.).. Fig. 38.—Sacch. etUpsoideus : germinationof spores (X 400 diam.). ing-vats. The adult cells are of an elliptic form, and are six micro-millimetres in length, by four or five in width. They bud, and are reproduced in the way already indicated, which is common to all ferment
RMRNAF9G–. The anatomical record. Anatomy; Anatomy. CONTAMINATION OF CADAVERS 147 cells are small and more rounded in form, while the older cells, from which the budding takes place, are more elongated. There is no tendency to form mycelia. A pure known culture of Saccharomyces cerevisiae was com- jiarcd with the organism taken from the cadaver, and it was found that in every way the two resembled each other in morphology, staining properties, and in general cultural characteristics. 4. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readab
RMRH9G5W–. Botany for high schools and colleges. Botany. CHAPTER VL TISSUES. § I. The Vaeious Aggregations of Cells. In the organisms wliich compose the vegetable kingdom cells are found principally under the following conditions of aggregation :â ' 92. (1.) Single Cells. A large number of the lower plants, during all or a considerable part of their existence, are composed of single cells. They may be round, as in Saccharomyces and Protococcus, or elongated or even filiform, as in certain Bacteria. It is only in the lowest groups that. Please note that these images are extracted from scanned page imag
RMRDWB2K–. Botany for high schools and colleges. Botany. CHAPTER VL TISSUES. § I. The Vaeious Aggregations of Cells. lu the organisms which compose the vegetable kingdom cells are found principally under the following conditions of aggregation: 92.—(1.) Single Cells. A large number of the lower plants, during all or a considerable part of their existence, are composed of single cells. They may be round, as in Saccharomyces and Protococcus, or elongated or even filiform, as in certain Bacteria. It is only in the lowest groups that. Please note that these images are extracted from scanned page images tha
RMRE4M1N–. Pharmaceutical bacteriology. Bacteriology; Disinfection and disinfectants. 296 PHARMACEUTICAL BACTERIOLOGY b. Trichophyton Sabourandi. Pathogenic. Attacks scalp and beard (ringworm). c. Trichophyton violaceum. Pathogenic. Like (b). Violet color. d. Trichophyton mentagrophytes. Pathogenic. Causes beard and body ringworm. e. Trichophyton cruris. Pathogenic. f. Microsporum Audouini. Pathogenic.. Fig. 71.—Saccharomyces cerevisea. The form or variety known as brewers' bottom yeast. (Unterhefe). a, Spore formation; b, elongated cells, which develop under certain conditions of moisture, food supply
RMRJNDGP–. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. j) Fig. 73.—Wine and beer yeasts. A, Saccharomyces ellipsoides showing the young and vigorous cells; B, the same cells old (1) and dead (2); C, S. cerevisea as top yeast and D, S. cerevisece as bottom yeast.—(Marshall.) is usually made from grapes. In the manufacture of both whiskey and brandy there is alcoholic fermentation followed by distilla- tion, with or without the addition of coloring substances, as caramel. In both whiskey and
RMRDWPJ4–. An introduction to the structure and reproduction of plants. Plant anatomy; Plants. 256 YEAST (SACCHAROMYCES) outgrowth (Fig. 140, b) which slowly enlarges and assumes the form of the parent, from which it becomes separated by gradual constriction ; if this process of budding takes place rapidly, the cells do not immediately separate, and thus the chains (Fig. 140, c) above mentioned are formed. A stage, capable of a prolonged resting period, can also be obtained, for instance by growing Yeast on the surface of a raw Potato ; under these circumstances the cell-contents undergo division into
![. Bacteria : especially as they are related to the economy of nature, to industrial processes and to the public health. Bacteriology; Bacteriology. i28 BACTERIA AND FERMENTATION Saccharomyces Cerevisice. Oval or ellipsoidal cells ; repro- duction by budding ; ascospores, rapidly at 30° C, slowly at 120 C, not formed at all at lower temperatures; film forma- tion, seven to ten days at 220 C.; an active alcoholic ferment, producing in a fortnight in beer wort from 4 to 6 per cent, by volume of alcohol (Jorgensen). This species is a typical English high yeast, possessing the power of " inver Stock Photo](https://c8.alamy.com/comp/RJNF6W/bacteria-especially-as-they-are-related-to-the-economy-of-nature-to-industrial-processes-and-to-the-public-health-bacteriology-bacteriology-i28-bacteria-and-fermentation-saccharomyces-cerevisice-oval-or-ellipsoidal-cells-repro-duction-by-budding-ascospores-rapidly-at-30-c-slowly-at-120-c-not-formed-at-all-at-lower-temperatures-film-forma-tion-seven-to-ten-days-at-220-c-an-active-alcoholic-ferment-producing-in-a-fortnight-in-beer-wort-from-4-to-6-per-cent-by-volume-of-alcohol-jorgensen-this-species-is-a-typical-english-high-yeast-possessing-the-power-of-quot-inver-RJNF6W.jpg ". Bacteria : especially as they are related to the economy of nature, to industrial processes and to the public health. Bacteriology; Bacteriology. i28 BACTERIA AND FERMENTATION Saccharomyces Cerevisice. Oval or ellipsoidal cells ; repro- duction by budding ; ascospores, rapidly at 30° C, slowly at 120 C, not formed at all at lower temperatures; film forma- tion, seven to ten days at 220 C.; an active alcoholic ferment, producing in a fortnight in beer wort from 4 to 6 per cent, by volume of alcohol (Jorgensen). This species is a typical English high yeast, possessing the power of " inver Stock Photo")
RMRJNF6W–. Bacteria : especially as they are related to the economy of nature, to industrial processes and to the public health. Bacteriology; Bacteriology. i28 BACTERIA AND FERMENTATION Saccharomyces Cerevisice. Oval or ellipsoidal cells ; repro- duction by budding ; ascospores, rapidly at 30° C, slowly at 120 C, not formed at all at lower temperatures; film forma- tion, seven to ten days at 220 C.; an active alcoholic ferment, producing in a fortnight in beer wort from 4 to 6 per cent, by volume of alcohol (Jorgensen). This species is a typical English high yeast, possessing the power of " inver
RMRHWGTP–. Foundations of Botany. Botany. 266 FOUNDATIONS OF BOTANY fruiting cells (basidid) which project at right angles to the gill and bear the spores. At how many points (sterigmatd) on each basidium are spores attached ? Draw a basidium, preferably one from which the spores have not yet fallen. THE STUDY OF YEAST (SACCHAROMYCES CEREVISLE) 320. Growth of Yeast in Dilute Syrup. — Mix about an eighth of a cake of compressed yeast with about a teaspoonful of water and stir until a smooth, thin mixture is formed. Add this to about half a pint of water in which a table- spoonful of molasses has' been d
RMRDXTJ3–. Plant physiology. Plant physiology. 44 PHYSIOLOGY OF NUTRITION fying the different yeasts, particularly in technical analysis for distinguishing wild from cultivated forms. Saccharomyces pastorianus I. Hansen (Fig. 24). This is a bottom-fermenta- tion yeast and consists mainly of elongated cells, but round and oval cells also occur. This yeast is frequently present in the air in breweries. It imparts to the beer a disagreeable, bitter taste and an unpleasant odor. Saccharomyces pastorianus III. Hansen. This top-fermentation â yeast produces a turbid condition in beer (Fig. 25). Saccharomyces
RMRE0DN2–. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. SAKE AND AERAK 225 clarifying and pasteurizing. This drink contains from 14 to 18 per cent, alcohol and is essentially a wine. It may^be taken cold or hot. The Japanese usually drink it hot. There are several brands of sake differing in quality. There is a sweet variety. Fig. 79.—Sake. A, Dead or dying yeast cells {Saccharomyces saM). Vacuoles are wanting, the cell walls are generally more thickened and the cells are somewhat shrunken in appearance; B, living
RMRDXTJF–. Plant physiology. Plant physiology. Fig. 21.—Saccharomyces cerevisice I. Fig. 22.—Saccharomyces cerevisice I. Sur- Young cells from the sediment of the beer- face film at is-i6°C. (After E. Hansen.) vat. {After E. Hansen.) furnishes a striking example of the great variability in form, that is characteristic of yeast cells. In order to obtain ascospores young cultures must be used, and it is also essential that air be plentifully supplied. Little plaster of Paris disks prepared with special moulds are used for this purpose. These are placed in small, shallow glass pans (Petri dishes), covered
RMRDXTJ7–. Plant physiology. Plant physiology. Fig. 23.—Saccharomyces cerevisia I. Film of an old culture. {After E. Hansen.) CCD. % P>' Fig. 24.—Saccharomyces pastorianus I. Fig. 25.—Saccharomyces pastorianus Ascospores. (.After E. Hansen.) III. Young cells of the sediment. {After E. Hansen.). Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Palladin, Vladimir Ivanovich, 1859-1922; Livingston, Burton Edward, 1875-; Hopping, Aleit
RMRJNDCX–. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. SAKE AND ARRAK 225 clarifying and pasteurizing. This drink contains from 14 to 18 per cent, alcohol and is essentially a wine. It may be taken cold or hot. The Japanese usually drink it hot. There are several brands of sake differing in quality. There is a sweet variety. Fig. 79.—Sake. A, Dead or dying yeast cells (Saccharomyces sake). Vacuoles are wanting, the cell walls are generally more thickened and the cells are somewhat shrunken
RMRE3H5C–. Pathogenic micro-organisms. A text-book of microbiology for physicians and students of medicine. (Based upon Williams' Bacteriology). Bacteriology; Pathogenic bacteria. Pig. 63.—Wine and beer yeasts. A. S. elHpsoideus, young and vigorous; B, S. ettipsoides, (i) old, (2) dead; C, S. cerevisice, bottom yeast; D, S. cerevisice, top yeast. (Original.) The yeasts, in general, are ovoid, specialized cells of molds, belonging to several different genera. The true yeasts, genus Saccharomyces, belong to the ascomycetes. They do not grow out into -long filaments but remain spherical or ovoid. The cell
RMRE0DNE–. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. 2l6 BACTERIOLOGICAL METHODS I. Whiskey and Brandy.—Whiskey and brandy are alcoholic beverages with an alcohol content ranging from about 44 per cent, to 55 per cent, (by volume). Whiskey (Spiritus frumenti of the^U. S. P. and Schnapps of the Germans) is usually made from grain as rye, wheat, barley and corn. Brandy (Branntwein). Fig. 73.—Wine and beer yeasts. A, Saccharomyces eUipsoides showing the young and vigorous cells; B, the same cells old (i) and dead
RMRDXT2K–. A manual of poisonous plants, chiefly of eastern North America, with brief notes on economic and medicinal plants, and numerous illustrations. Poisonous plants. 250 MANUAL OF POISONOUS PLANTS Saccharomyces. Meyen. Yeast Vegetative cells spherical, ellipsoidal, oval or pear-shaped, occasionally elongated mycelial like; asci spherical; ellipsoidal or cylindrical with 1-8 asco- spores 1-celled spherical or ellipsoidal. About 40 species. The S. apiculatus, Rees, is important in the fermentation of fruit. The S. elUpsoideus causes the fermentation of wine. The S. mycoderna, Rees, forms a white ma
RMRDG0G1–. Laboratory work in bacteriology. Bacteriology. YEASTS. 387 Most of the saccharomyces can give rise to alcohol and are, therefore, of great industrial importance. Certain species induce the alcoholic fermentation at a temperature of 14 to 18° and are known as the top or upper yeasts, whereas other forms are active at a lower temperature, 4 to 10°, and are hence commonly designated as bottom or Imver yeasts. 0^. Fig. 55. Yeast cells with spores (Hansen). The common Saccharomyces cerevisiae is a typical upper yeast. It is used in brewing and in baking. The ordinary compressed yeast contains thi
RMRD3FW2–. The cytoplasm of the plant cell. Plant cells and tissues; Protoplasm. Chapter XIII — 141 Vital Staining. The oxidation-reduction potential of neutral red scarcely per- mits this destaining to be attributed to a reduction of the dye and various experiments seem to indicate that yeasts do not reduce neutral red. The destaining of the vacuoles can only be explained, therefore, by assuming a destruction of neutral red, or an ex- cretion of it by the yeasts. The following experiment throws light on this problem. One half gram of Saccharomyces cerevisiae at a pH of 8 is sown in a big flask contain
RMRJNDTM–. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. SAKE AND ARRAK 225 clarifying and pasteurizing. This drink contains from 14 to 18 per cent, alcohol and is essentially a wine. It may be taken cold or hot. The Japanese usually drink it hot. There are several brands of sake differing in quality. There is a sweet variety 0 - -^ (Op ^. Fig. 79.—Sake. A, Dead or dying yeast cells {Saccharomyces sake). Vacuoles are wanting, the cell walls are generally more thickened and the cells are somewhat Shrunken i
![. Electron microscopy; proceedings of the Stockholm Conference, September, 1956. Electron microscopy. The Division of Saccharomyces cerevisiae Using Carbon Replicas 269. Fig. 3. Two cells broken apart before ready to divide. Shad- owed carbon replica. (By courtesy of tiie /. Roy. Microscop. Soc.) Magnification 14,000. before division. Two lines can be seen crossing the "neck" indicating that a rim has formed within the cell wall. In figure 3, a cell has been mechanically broken away from its parent before it was ready to divide, and an internal rim can be clearly seen, together with Stock Photo](https://c8.alamy.com/comp/RD6D9H/electron-microscopy-proceedings-of-the-stockholm-conference-september-1956-electron-microscopy-the-division-of-saccharomyces-cerevisiae-using-carbon-replicas-269-fig-3-two-cells-broken-apart-before-ready-to-divide-shad-owed-carbon-replica-by-courtesy-of-tiie-roy-microscop-soc-magnification-14000-before-division-two-lines-can-be-seen-crossing-the-quotneckquot-indicating-that-a-rim-has-formed-within-the-cell-wall-in-figure-3-a-cell-has-been-mechanically-broken-away-from-its-parent-before-it-was-ready-to-divide-and-an-internal-rim-can-be-clearly-seen-together-with-RD6D9H.jpg ". Electron microscopy; proceedings of the Stockholm Conference, September, 1956. Electron microscopy. The Division of Saccharomyces cerevisiae Using Carbon Replicas 269. Fig. 3. Two cells broken apart before ready to divide. Shad- owed carbon replica. (By courtesy of tiie /. Roy. Microscop. Soc.) Magnification 14,000. before division. Two lines can be seen crossing the "neck" indicating that a rim has formed within the cell wall. In figure 3, a cell has been mechanically broken away from its parent before it was ready to divide, and an internal rim can be clearly seen, together with Stock Photo")
RMRD6D9H–. Electron microscopy; proceedings of the Stockholm Conference, September, 1956. Electron microscopy. The Division of Saccharomyces cerevisiae Using Carbon Replicas 269. Fig. 3. Two cells broken apart before ready to divide. Shad- owed carbon replica. (By courtesy of tiie /. Roy. Microscop. Soc.) Magnification 14,000. before division. Two lines can be seen crossing the "neck" indicating that a rim has formed within the cell wall. In figure 3, a cell has been mechanically broken away from its parent before it was ready to divide, and an internal rim can be clearly seen, together with
RMRDH9NN–. Foundations of botany. Botany; Botany. 266 FOUNDATIONS OF BOTANY fruiting cells (basidia) wliich project at right angles to the gill and bear the spores. At how many points (sterigmata) on each basidium are spores attached ? Draw a basidium, preferably one from which the spores have not yet fallen. THE STUDY OF YEAST (SACCHAROMYCES CEREVISI^) 320. Growth of Yeast in Dilute Syrup. — Mix about an eighth of a cake of compressed yeast with about a teaspoonful of water and stir until a smooth, thin mixture is formed. Add this to about half a pint of water in which a table- spoonful of molasses ha
RMRE3CJY–. A handbook of cryptogamic botany. Cryptogams. 38o FUNGI become asci. In the latter case either certain cells become asci while others remain sterile or the whole body of hyphse form asci. In E. alnitorquus (Sadeb.) these asci have a pedicel-cell; in E. aureus (Sadeb.) there is nothing but asci left at maturity. When the ascospores ger- minate they give rise to a yeast-like sprouting. 3. Saccharomyces (Meyen).—The species of Saccharomyces occur in fermenting substances, and are well known from theirpower of convert- ing sugar into alcohol and carbonic acid. Among the familiar species- are S.
RMRD3FWP–. The cytoplasm of the plant cell. Plant cells and tissues; Protoplasm. Fig. 85. — Vital staining with neutral red, except 03, observed under the microscope. A, PeniciUium glaucum. 1, before staining; 2, small deeply stained precipitates in the vacuole showing Brownian movement; 3, fusion of small precipitates to larger bodies; 4, precipitates appressed to peripheral wall of vacuole, diffuse staining of sap. B, Zygosaccharomyces Chevalieri. 1, small precipitates in vacuole; 2, 3, fusion, bodies now appressed to wall of the vacuole, sap diffusely stained. C, Saccharomyces ellipsoideus; 1, 2, as
![. Biophysical science. Biophysics. (a). (b) Figure 2. (a) Electron photomicrographs of Saccharomyces cerevisiae, unexposed cells illustrated on left. Cells exposed to 9 kc magnetostriction oscillator, illustrated on the right, show fragmented cells, some in which end has been broken, and some intact cells exhibiting marked irregularity in density, (b) Electron photomicrographs of Escherichia coli, strain B. Unexposed cells illustrated on left. Cells exposed to sound field, illustrated on the right, show increased debris and fragmented cells. After H. Kinsloe, E. Ackerman, and J. J. Reid, " Stock Photo](https://c8.alamy.com/comp/RHK01M/biophysical-science-biophysics-a-b-figure-2-a-electron-photomicrographs-of-saccharomyces-cerevisiae-unexposed-cells-illustrated-on-left-cells-exposed-to-9-kc-magnetostriction-oscillator-illustrated-on-the-right-show-fragmented-cells-some-in-which-end-has-been-broken-and-some-intact-cells-exhibiting-marked-irregularity-in-density-b-electron-photomicrographs-of-escherichia-coli-strain-b-unexposed-cells-illustrated-on-left-cells-exposed-to-sound-field-illustrated-on-the-right-show-increased-debris-and-fragmented-cells-after-h-kinsloe-e-ackerman-and-j-j-reid-quot-RHK01M.jpg ". Biophysical science. Biophysics. (a). (b) Figure 2. (a) Electron photomicrographs of Saccharomyces cerevisiae, unexposed cells illustrated on left. Cells exposed to 9 kc magnetostriction oscillator, illustrated on the right, show fragmented cells, some in which end has been broken, and some intact cells exhibiting marked irregularity in density, (b) Electron photomicrographs of Escherichia coli, strain B. Unexposed cells illustrated on left. Cells exposed to sound field, illustrated on the right, show increased debris and fragmented cells. After H. Kinsloe, E. Ackerman, and J. J. Reid, " Stock Photo")
RMRHK01M–. Biophysical science. Biophysics. (a). (b) Figure 2. (a) Electron photomicrographs of Saccharomyces cerevisiae, unexposed cells illustrated on left. Cells exposed to 9 kc magnetostriction oscillator, illustrated on the right, show fragmented cells, some in which end has been broken, and some intact cells exhibiting marked irregularity in density, (b) Electron photomicrographs of Escherichia coli, strain B. Unexposed cells illustrated on left. Cells exposed to sound field, illustrated on the right, show increased debris and fragmented cells. After H. Kinsloe, E. Ackerman, and J. J. Reid, "
RMRDYDMA–. A manual of poisonous plants, chiefly of eastern North America, with brief notes on economic and medicinal plants, and numerous illustrations. Poisonous plants. 304 MANUAL OP POISONOUS PLANTS black, gas-producing in sugar medium, grows well in ordinary media but pre- ferably in acid; grows best at high temperature. (An organism isolated by Curtis produced white colonies with oval, or club-shaped cells, frequently pro- ducing capsules.) Grows readily in nutrient media, does not form a pellicle on the surface in liquid media. Descriptions of several so-called species of Saccharomyces causing B
![. Elements of plant biology. Plant physiology. STRUCTURE OF YEAST PLANT 129 various substances, may appear in the surrounding cytoplasm (Fig. 14, C). Conditions of Life.—" Wild " yeasts are found in. Fig. 14.—^Yeast plant (Saccharomyces). A, yeast cells budding and forming chains, x 200. c.w., cell wall; ppm., protoplasm; vac, vacuole. B, two cells forming buds. The black granules are volutin, a complex organic substance formed by the yeast cell. C, diagram of the structure of a yeast cell made up from informa- tion about its structure obtained from treating and staining the cell wit Stock Photo](https://c8.alamy.com/comp/RDHNY9/elements-of-plant-biology-plant-physiology-structure-of-yeast-plant-129-various-substances-may-appear-in-the-surrounding-cytoplasm-fig-14-c-conditions-of-lifequot-wild-quot-yeasts-are-found-in-fig-14yeast-plant-saccharomyces-a-yeast-cells-budding-and-forming-chains-x-200-cw-cell-wall-ppm-protoplasm-vac-vacuole-b-two-cells-forming-buds-the-black-granules-are-volutin-a-complex-organic-substance-formed-by-the-yeast-cell-c-diagram-of-the-structure-of-a-yeast-cell-made-up-from-informa-tion-about-its-structure-obtained-from-treating-and-staining-the-cell-wit-RDHNY9.jpg ". Elements of plant biology. Plant physiology. STRUCTURE OF YEAST PLANT 129 various substances, may appear in the surrounding cytoplasm (Fig. 14, C). Conditions of Life.—" Wild " yeasts are found in. Fig. 14.—^Yeast plant (Saccharomyces). A, yeast cells budding and forming chains, x 200. c.w., cell wall; ppm., protoplasm; vac, vacuole. B, two cells forming buds. The black granules are volutin, a complex organic substance formed by the yeast cell. C, diagram of the structure of a yeast cell made up from informa- tion about its structure obtained from treating and staining the cell wit Stock Photo")
RMRDHNY9–. Elements of plant biology. Plant physiology. STRUCTURE OF YEAST PLANT 129 various substances, may appear in the surrounding cytoplasm (Fig. 14, C). Conditions of Life.—" Wild " yeasts are found in. Fig. 14.—^Yeast plant (Saccharomyces). A, yeast cells budding and forming chains, x 200. c.w., cell wall; ppm., protoplasm; vac, vacuole. B, two cells forming buds. The black granules are volutin, a complex organic substance formed by the yeast cell. C, diagram of the structure of a yeast cell made up from informa- tion about its structure obtained from treating and staining the cell wit
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