The Physiological Effects of Alkaloids of Zygadenus Intermedius

The Physiological Effects of Alkaloids of Zygadenus Intermedius

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1916 edition. Excerpt: ...and isodulcite, showed less acid than the hexoses, and at times the amount of acid produced from them exceeded Many strains of the bacillus coli group were found, which were unable to ferment mannite and iso that produced from the pentoses. dulcite. Of the three disaccharids used, saccharose seems to olfer greater resistance to the oxidative processes of the colon group than either lactose or maltose. In fact, many members of the group are unable to ferment it. This seems to be in accord with the chemical structure of the sugar, since we know that saccliarose is the only one of the three ' mentioned disaccharids which cannot be oxidized. At times, the amount of acid produced in lactose and maltose equals or even exceeds the amount of acid produced in galactose, a monosaccharid. The more complicated raliinose offers great difiiculties to the fermentative processes of the bacillus coli group. Some strains failed to produce any acid at all from this sugar. As already mentioned, starch was not fermented by any strains used in this investigation. It should not be understood, of course, that the size of the molecule is the only factor involved, for its configuration is also important. Vins1ow and Walker (1907) have shown that bacilli of the colon group, which ferment saccharose, usually ferment raflinose as well. The same thing appears in my results as to the amount of acid formed, saccharose results being lower than lactose results tho not quite so low as those obtained in rafiinose. There is an important distinction to be drawn between the power to ferment a given sugar and the amount of acid formed when it is fermented. In my work I have used only strains capable of attacking the sugar in question. When a low result is obtained it more

Product details

  • Paperback | 112 pages
  • 189 x 246 x 6mm | 213g
  • United States
  • English
  • black & white illustrations
  • 1236921968
  • 9781236921963