Very little appears to be known about many physical and chemical factors that specifically affect the rate of fermentation of apple juice. Indeed, before the work by Clark et al. (1954) at the Bacteriology Department of Macdonald College, it appears that factors other than those tested by Barker (1908) bad not been studied. Barker studied the affect of seration, the temperature of incubation used, the kinds of yeast used, and dissolved nitrogenous matter on the rate of alcohol formation in apple juice. Clark et al. (1954) studied the effect of the age of inoculum, the concentration of yeast extract, and the presence of non-fermenting yeasts on the rate of alcohol production in apple juice.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.111286 |
| Date | January 1957 |
| Creators | Reid, John. E. |
| Contributors | Clark, D. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science. (Department of Agriculture.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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