Word: bacterias
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Says Dr. Chandler: "There are no beasts of the field, or birds of the air, whose flesh is known to be poisonous." Although there are a number of poisonous water animals, almost all reported cases of fish poisoning are due to bacteria. Only poisonous vegetables commonly found in the U.S.: 1) some 80 varieties of mushrooms; 2) some rhubarb leaves...
...artificial propagation the Department of Agriculture now hopes to spread it ten times as fast. At the U.S. Beetle Control Station at Moorestown, N.J., technicians infect healthy grubs with it, pampering them until the bacteria multiply profusely. Then they grind up the diseased grubs and mix them with talc so the hardy bacteria spores can be conveniently handled and sprinkled in fields...
...arsphenamine, the syphilis specific, and certain sedatives and painkillers.) A deficiency of white blood cells may also be caused by disease of the bone marrow, where most of them are produced. This form of blood disease, known as agranulocytosis or leukopenia, leaves the body at the mercy of any bacteria which may enter the bloodstream. For the white cells, which move about like amebae, are the body's shock troops; they gobble up invading bacteria, produce antidotes which neutralize their toxins...
...therefore live off organic matter. So there are two types of fungi: 1) parasites, which feed on living plants and animals; 2) saprophytes, which feed on dead organisms. Pleasant are some fungi, such as the mushrooms (commercially grown on horse manure) which decorate steaks. Valuable are others, like the bacteria which decompose dead organisms, fix nitrogen in the soil, promote fermentation.* Harmful to man are fungi which attack crops...
...When milk streams frothily from udder to bucket, it contains much dissolved oxygen. In raw milk, bacteria then consume most of the oxygen. But pasteurization removes most of the bacteria, so the oxygen content of pasteurized milk remains high. Oxidation of the fat content may then cause papery, oily, metallic or tallowy flavors; worse, it may diminish the natural proportion of vitamin C. Obvious answer, proposed by scientists at Cornell University: take the air out of the milk. They announced development of vacuum equipment which de-aerates 1,500 quarts...