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File:Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods (1915) (20164786100).jpg

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Title: Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods
Identifier: bacteriologicalm00schn (find matches)
Year: 1915 (1910s)
Authors: Schneider, Albert, 1863-1928
Subjects: Bacteriology; Food; Drug adulteration; Bacteriology
Publisher: Philadelphia, P. Blakiston's Son & Co
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive

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SAKE AND ARRAK 225 clarifying and pasteurizing. This drink contains from 14 to 18 per cent, alcohol and is essentially a wine. It may be taken cold or hot. The Japanese usually drink it hot. There are several brands of sake differing in quality. There is a sweet variety
Text Appearing After Image:
Fig. 79.—Sake. A, Dead or dying yeast cells (Saccharomyces sake). Vacuoles are wanting, the cell walls are generally more thickened and the cells are somewhat shrunken in appearance; B, living yeast cells showing distinct vacuoles; C, D, actively budding yeast cells (S. sake) and hyphas of aspergillus from the fermenting vats. (Mirin) and a white variety (Shiro). Sake has a peculiar aroma or flavor which may be likened to that of bad champagne. 5. Arrak.—This Javanese alcoholic drink is made from rice which is acted upon by a fungus (Ragi) similar to Aspergillus

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https://www.flickr.com/photos/internetarchivebookimages/20164786100/

Author Internet Archive Book Images
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Flickr tags
InfoField
  • bookid:bacteriologicalm00schn
  • bookyear:1915
  • bookdecade:1910
  • bookcentury:1900
  • bookauthor:Schneider_Albert_1863_1928
  • booksubject:Bacteriology
  • booksubject:Food
  • booksubject:Drug_adulteration
  • bookpublisher:Philadelphia_P_Blakiston_s_Son_Co
  • bookcontributor:Internet_Archive
  • booksponsor:Internet_Archive
  • bookleafnumber:251
  • bookcollection:internetarchivebooks
  • bookcollection:americana
  • BHL Collection
Flickr posted date
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6 August 2015


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