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Bacteria and Moulds. Their biological nature and their influence on the vegetable fibres

✍ Scribed by CORRIGAN, J. FREDERICK

Book ID: 115296051
Publisher: Wiley (Blackwell Publishing)
Year: 2008
Tongue: English
Weight: 492 KB
Volume: 36
Category: Article
ISSN: 0037-9859
DOI: 10.1111/j.1478-4408.1920.tb01090.x

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## Msterials and Methods A number of chemical reagents and compounds synthesized in the laboratory were used in this study. A list of these is as follows: CaF 2 -Fisher Reagent Grade Ca3(PO~) 2 -Baker Reagent Grade CaHPO4.2H20 -Baker Reagent Grade Ca(H2PO~)2.H20 -Merck Reagent Grade Ca2P208 -Pyroly