1. |
A COMPARATIVE STUDY OF ASCOSPORE FORMATION BY 43 YEAST CULTURES |
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Canadian Journal of Research,
Volume 28f,
Issue 11,
1950,
Page 413-416
A. M. Adams,
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摘要:
In comparative tests for ascospore formation by 43 different yeast strains a solid medium containing acetate and dextrose was shown to be superior to two other sporulation media. Ascospores were formed more frequently and in greater numbers on the former medium. Eleven cultures of the thirty forming ascospores on acetate–dextrose agar yielded 50% or more asci, and seven cultures formed asci only on this agar medium.
ISSN:1923-4287
DOI:10.1139/cjr50f-037
出版商:NRC Research Press
年代:1950
数据来源: NRC
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2. |
USE OF MAGNESIUM ALLOY ANODES IN SHIP PROTECTION |
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Canadian Journal of Research,
Volume 28f,
Issue 11,
1950,
Page 417-437
K. N. Barnard,
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摘要:
This paper describes the results of a 14 month test of magnesium alloy anodes in sea water. The current from the anodes was used to protect cathodically an inactive Algerine Class minesweeper. The results obtained show that it is practical to use magnesium alloy anodes in ship protection and that only a relatively small current is required to prevent the corrosion of underwater hulls of inactive ships. A convenient criterion to determine the amount of current required is given.
ISSN:1923-4287
DOI:10.1139/cjr50f-038
出版商:NRC Research Press
年代:1950
数据来源: NRC
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3. |
EFFECT OFANTE-MORTEMTREATMENT OF PIGS ON THE QUALITY OF WILTSHIRE BACON |
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Canadian Journal of Research,
Volume 28f,
Issue 11,
1950,
Page 438-450
N. E. Gibbons,
Dyson Rose,
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摘要:
Meat from pigs slaughtered in a fatigued condition, as in present packing house procedures, had a lower glycogen reserve than meat from animals that had been fed and rested. Post-mortem breakdown of glycogen to lactic acid lowered the pH of meat from fed animals to approximately 5.3 while that from fatigued animals remained at about 6.0 or even as high as 6.6. Meat of low pH contained less sodium nitrite immediately after cure, and retained the desirable red color of cut lean surfaces much longer than did meal of high pH. Meal of low pH was also less susceptible to spoilage by bacteria. Color differences were less apparent after the meat had been smoked, and the preslaughter treatment of the pigs is therefore of less importance in the production of smoked products. The quality of unsmoked Wiltshire skies, on the other hand, would be greatly improved by proper preslaughter handling of the pigs.
ISSN:1923-4287
DOI:10.1139/cjr50f-039
出版商:NRC Research Press
年代:1950
数据来源: NRC
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4. |
Antioxidant Properties of an Ethylene Dichloride Extract of Cottonseed Meal |
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Canadian Journal of Research,
Volume 28f,
Issue 11,
1950,
Page 451-452
H. J. Lips,
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摘要:
not available
ISSN:1923-4287
DOI:10.1139/cjr50f-040
出版商:NRC Research Press
年代:1950
数据来源: NRC
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