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Home > Iowa Academy of Science > Journals & Newsletters > Proceedings of the Iowa Academy of Science > Volume 31 (1924) > Annual Issue

 

Document Type

Research

Abstract

A water extract of rye shows an optimum concentration for its effect in causing top growth of yeast. Quantitative studies were reported on the distribution of the yeast throughout a column with various concentrations of the extracts at varying stages in fermentation. Data are discussed relative to the effect of various concentrations of the extract upon the composition of the yeast especially with reference to fat content.

Publication Date

1924

Journal Title

Proceedings of the Iowa Academy of Science

Volume

31

Issue

1

First Page

280

Last Page

280

Copyright

©1924 Iowa Academy of Science, Inc.

Language

en

File Format

application/pdf

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