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January 27, 1912

Microbiology.

JAMA. 1912;LVIII(4):300-301. doi:10.1001/jama.1912.04260010300037

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Abstract

This text-book, the product of several hands, is characterized by a remarkable unity of thought and expression without repetition; besides, it does not show the common weakness of emphasizing some features unduly while other features of importance are scarcely mentioned. Laboratory features of microbiology receive only necessary mention, and no space has been given to laboratory exercises. In Part I are considered the morphology and culture of molds, yeasts, bacteria, protozoa and a brief general discussion of what is known of so-called invisible organisms. In Part II are discussed nutrition and metabolism; physical and chemical influences and mutual influences, such as symbiosis, metabiosis and antibiosis. In Part III the microbiology of air, water, sewage, soil, milk and of special industries, such as preparation and preservation of foods, food poisoning, alcohol, vinegar, serums and vaccines are fully discussed. The microbial diseases of man, animals and plants and the control of infections

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