Recent advances in bacteriology with special reference to food
โ Scribed by M.V. Ball
- Publisher
- Elsevier Science
- Year
- 1895
- Tongue
- English
- Weight
- 609 KB
- Volume
- 140
- Category
- Article
- ISSN
- 0016-0032
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โฆ Synopsis
The lecturer was introduced by the Secretary of the Institute, and spoke as follows :
MEMBERS OF THE INSTITUTE, LADIES AND GENTLEMEN:
Bacteriology is, comparatively, a recent science. Only within the last ten years has it received any special atten. tion, and within this time it has been given a place in the medical colleges and become recognised as an important department of knowledge.
Municipalties are forming laboratories for bacteriological work, and governments are instituting, on a large scale, researches, which must eventually be of great service to mankind. It is hardly to be expected that this subject should as yet be the common property of any but those who have made it a special study, and, therefore, a few words as to the nature of bacteria will not be out of place here.
Bacteria--from the Greek, meaning little or minute rods --is a term applied to various forms of organisms, micrcscopic in size, closely allied to the lower types of fungi and algae ; usually containing no chlorophyll ; capable, in many instances, of propelling themselves with swift motion through the liquids in which they are found, and possessing, for this purpose, small cilia or flagella, like other types of microscopic plants.
They are very minute, requiring for their detection powerful lenses. Some idea of their size may be obtained from the statement that in the space of an inch from 15,oo0 to 2o,0oo can be placed side by side; but, growing together in large numbers as they do, such aggregations or colonies can readily be seen with the unaided eye, though the individual members of these colonies cannot be reeognised.
*A lecture delivered before the Franklin Institute. Nov., x895.]
Recelll .dclvances iu Bacteriology.
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