Secret Life Of The Brewer S Yeast A Microbiology Tale
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Secret Life Of The Brewer S Yeast A Microbiology Tale
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Author : David Wooster
language : en
Publisher: Lulu.com
Release Date : 2015-08-24
Secret Life Of The Brewer S Yeast A Microbiology Tale written by David Wooster and has been published by Lulu.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-24 with Science categories.
Ben Ketchum is a microbiologist who lives in Montana and has just one year left to gain his tenure. Ben also lost his anthrax grant so now he's forced to turn to the brewer's yeast, a microbe he knows virtually nothing about, just to keep his lab up & running. On a whim, the bacteriologist buys a ticket to Egypt - birthplace of perhaps the world's oldest civilization - where he learns about the yeast's role in building the pyramids, as well as the history of brewing, baking, and winemaking. Next, Ben travels to a more recent example of a beer culture - Germany - where he learns the yeast's role in bringing about Western civilization including the field of biochemistry. Lastly, Ben attends a symposium on the brewer's yeast, where he uncovers all the ways the yeast has been helping scientists accomplish such diverse tasks as manufacturing valuable human proteins and even gaining insight into the origins of cancer. This is part one of a longer novel ""Cystic Fibrosis & the Brewer's Yeast.""
The Secret Life Of Water A Microbiology Tale
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Author : David Wooster
language : en
Publisher:
Release Date : 2012-07-14
The Secret Life Of Water A Microbiology Tale written by David Wooster and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-14 with Cholera categories.
Ben Ketchum is a microbiologist and he's just returned from Egypt, where he learned all about the surprising brewer's yeast. Now he's being offered a chance to work on another project he knows little about: cholera.Join him as he learns about cholera, mentors students in his research laboratory, discovers the relationship between water-born diseases & cystic fibrosis, searches for his tenure, finds out about the peculiar chemistry of the water molecule, how Egyptians mummified their dead using salt, this and a lot more. This fictional novella is based on a true story and is the second part of a four-part book called "Cystic Fibrosis & the Brewer's Yeast". __Book includes many interesting facts about water, its chemistry, and biological importance. Also included are the history of salt, facts about microbiology & osmosis, ancient history, an explanation for the relationship between cholera & cystic fibrosis, DNA, proteins, much more.BONUS MATERIAL: This edition also includes "Spring Semester" (the third part of the full length novel).
Cystic Fibrosis And The Brewer S Yeast A Microbiology Tale
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Author : David Wooster
language : en
Publisher:
Release Date : 2011-12-02
Cystic Fibrosis And The Brewer S Yeast A Microbiology Tale written by David Wooster and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12-02 with Science categories.
The story of how microbes and the diseases they cause have come to influence our modern everyday world, sometimes over thousands of years, a guide to ancient history, and the personal memoir of one microbiologist's attempts to gain tenure at his small college in Montana all woven into one book as told by the scientist himself. By the time you finish reading the fourth and final part, you'll know not only the history of brewing, wine making, and baking bread, but also how the 3-atom molecule called "water" is necessary for all biological systems on Earth from the simplest bacteria to trees & human beings, what proteins are and why they are the most important molecules in your body, the connection between cholera & cystic fibrosis, and how all living cells obtain energy from their environment...this and much much more.
Brewing Microbiology
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Author : 3Island Press
language : en
Publisher:
Release Date : 1995-12-01
Brewing Microbiology written by 3Island Press and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-01 with categories.
The Rise Of Yeast
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Author : Nicholas P. Money
language : en
Publisher: Oxford University Press
Release Date : 2018
The Rise Of Yeast written by Nicholas P. Money and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Science categories.
"[The author] argues that we cannot ascribe too much importance to yeast, and that its discovery and controlled use profoundly altered human history"--Amazon.com.
Essential Microbiology
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Author : Stuart Hogg
language : en
Publisher: John Wiley & Sons
Release Date : 2013-06-10
Essential Microbiology written by Stuart Hogg and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-10 with Science categories.
Essential Microbiology 2nd Edition is a fully revised comprehensive introductory text aimed at students taking a first course in the subject. It provides an ideal entry into the world of microorganisms, considering all aspects of their biology (structure, metabolism, genetics), and illustrates the remarkable diversity of microbial life by devoting a chapter to each of the main taxonomic groupings. The second part of the book introduces the reader to aspects of applied microbiology, exploring the involvement of microorganisms in areas as diverse as food and drink production, genetic engineering, global recycling systems and infectious disease. Essential Microbiology explains the key points of each topic but avoids overburdening the student with unnecessary detail. Now in full colour it makes extensive use of clear line diagrams to clarify sometimes difficult concepts or mechanisms. A companion web site includes further material including MCQs, enabling the student to assess their understanding of the main concepts that have been covered. This edition has been fully revised and updated to reflect the developments that have occurred in recent years and includes a completely new section devoted to medical microbiology. Students of any life science degree course will find this a concise and valuable introduction to microbiology.
Brewing Yeast And Fermentation
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Author : Christopher Boulton
language : en
Publisher: John Wiley & Sons
Release Date : 2013-04-25
Brewing Yeast And Fermentation written by Christopher Boulton and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-25 with Technology & Engineering categories.
Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
Microbe Hunters
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Author : Paul De Kruif
language : en
Publisher:
Release Date : 1926
Microbe Hunters written by Paul De Kruif and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1926 with Bacteriologia categories.
First published in 1927.
Handbook Of Brewing
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Author : Hans Michael Eßlinger
language : en
Publisher: John Wiley & Sons
Release Date : 2009-04-22
Handbook Of Brewing written by Hans Michael Eßlinger and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-04-22 with Technology & Engineering categories.
This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.
Vinegars Of The World
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Author : Laura Solieri
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-08-29
Vinegars Of The World written by Laura Solieri and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-08-29 with Science categories.
Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.
