Contributions from the Biological Laboratory Volume 8

Contributions from the Biological Laboratory Volume 8

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1916 edition. Excerpt: ...are members of this group which are unable to ferment raffinose at all. The arrangement of the carbohydrates, according to the amounts of acid which the members of the bacillus coli group are able to produce from them, agrees somewhat with an arrangement made according to their chemical complexity of structure, as may be seen by the following: Monosaccharids, 2.03, 1.82. Disaccharids, 1.74, 1.61. Trisaccharid, 1.56, 1.38. Polysaccharid (Starch), 0, 0. Among the monosaccharids, the hexoses, dextrose, and levulose, seem to be most easily oxidized by the organism with the formation of acid. No distinct difference could be noted in the amounts of acid produced in the levulose and dextrose by the methods used in this investigation. The amount of acid produced for these sugars also was very constant. Galactose, while not forming so much acid as dextrose and levulose, showed a greater variance in the amount of acid pro-duced. All organisms investigated produced acid in the monosacchar-ids mentioned. TABLE 10 Acid, In Percent Normal, Produced In Various Carbohydrates By Bacillus Coli, Isolated From Oysters Tables 9 and 10 show that the colon bacillus, whether isolated from feces or oysters, produces the maximum amount of acid in the monosaccharids, less in the disaccharids, and least in the trisaccharid. The pentoses, xylose and arabinose, seem to offer greater resistance to the bacterial oxidation processes, as we find less acid produced from the pentoses than from the hexoses. Throughout the work, these two sugars behaved exactly alike, and no differentiation was possible by the amount of acid produced from them by the group. The hexites, mannite and isodulcite, showed less acid than the hexoses, and at times the amount of acid produced from more

Product details

  • Paperback | 108 pages
  • 189 x 246 x 6mm | 209g
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236636732
  • 9781236636737