| 单词 | acid-forming |
| 例句 | One of the few foods that sounded good was a fruit that was labeled as “acid-forming” on the list she was using for guidance, so she wouldn’t allow herself to eat it. When it comes to nutrition, let overall health be your guide 2017-01-04T05:00:00Z Over and over again I have seen patients who had lost considerably in weight because they had had all the supposed acid-forming elements removed from their diet. Psychotherapy 2011-06-19T02:00:20.053Z The fruits likewise show a predominance of base-forming elements over acid-forming elements and for this reason may be used to balance the diet. Dietetics for Nurses Thus, the growth of acid-forming organisms in milk becomes checked by the formation of acid from the fermentation of the sugar. Outlines of dairy bacteriology A concise manual for the use of students in dairying For salts of this acid-forming oxide and for perchromic acid see Bichromates. Encyclopaedia Britannica, 11th Edition, Volume 6, Slice 3 "Chitral" to "Cincinnati" There is no longer much doubt but that both acid-forming and casein-digesting species can take part in the production of proper flavors as well as desirable aromas. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying They differ from most of the elements so far studied in that they can act either as acid-forming or base-forming elements. An Elementary Study of Chemistry It is readily seen in the table just given that meat and eggs show a marked excess of acid-forming elements, whereas vegetables and fruits yield an excess of base-forming elements. Dietetics for Nurses When sugars are present, as in milk, the environmental conditions are most favorable for the acid-forming bacteria that do not as a rule produce offensive odors. Outlines of dairy bacteriology A concise manual for the use of students in dairying It does not do one much good to brush the teeth if he does not remove decaying and acid-forming matter from between the teeth. Vitality Supreme Approximate deposition-potentials have been determined for a number of the metallic elements, and also for hydrogen and some of the acid-forming radicals. An Introductory Course of Quantitative Chemical Analysis With Explanatory Notes If the element at the head of the family is a strong acid-forming element, this property is likely to diminish gradually, as we pass to the members of the family with higher atomic weights. An Elementary Study of Chemistry Most people starting a fast begin with an overly acid blood pH from the typical American diet that contains a predominance of acid-forming foods. How and When to Be Your Own Doctor The same condition is found in milk where the environment is most favorable for the acid-forming bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying A good curd obtained from milk containing no harmful bacteria but many desirable acid-forming organisms. Outlines of dairy bacteriology A concise manual for the use of students in dairying In the more modern method of gravity creaming, in which the milk is placed in deep narrow cans kept in cold water, the conditions are not favorable for the growth of acid-forming bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying Beryllium, following lithium, is less strongly base-forming, while boron has some base-forming and some acid-forming properties. An Elementary Study of Chemistry In this fermentation, the development of acid is preceded by an enormous increase in the number of acid-forming bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying These desirable, acid-forming bacteria are of the greatest service in every branch of the dairy industry, whether in butter or in cheese making, or in the sale of milk in the city. Outlines of dairy bacteriology A concise manual for the use of students in dairying In other words, the maker wishes the milk to be in such condition, bacteriologically, that if kept at a temperature favorable for the growth of the acid-forming bacteria, the acidity will increase rapidly. Outlines of dairy bacteriology A concise manual for the use of students in dairying If the milk is too sweet, i.e., too low in acid-forming bacteria, a starter should be added. Outlines of dairy bacteriology A concise manual for the use of students in dairying These become still more emphasized as we pass through nitrogen and oxygen, until on reaching fluorine we have one of the strongest acid-forming elements. An Elementary Study of Chemistry As has been previously shown, it is necessary to have an abundant supply of acid-forming bacteria in the milk from which cheese is to be made. Outlines of dairy bacteriology A concise manual for the use of students in dairying There are other kinds of acid-forming bacteria in milk but they are of small importance compared with those just discussed. Outlines of dairy bacteriology A concise manual for the use of students in dairying In the absence of acid-forming bacteria, the cheese may develop a putrid or rotten odor, due to the growth of some types of putrefactive or digesting bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying It has been mentioned that the milk contains but few acid-forming bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying The properties of the first seven elements vary continuously—that is steadily—away from base-forming and toward acid-forming properties. An Elementary Study of Chemistry It is well recognized that milk containing millions of acid-forming organisms, butter milk, is a healthful food, while that containing many less bacteria may contain some disease-producing organisms. Outlines of dairy bacteriology A concise manual for the use of students in dairying Raw milk rarely undergoes this type of decomposition, since the rennet-forming bacteria under ordinary conditions are unable to develop in competition with the acid-forming bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying In the latter case the ordinary acid-forming bacteria will usually predominate in the milk, while in the former, the number of kinds of bacteria and the proportion between the kinds will be changed. Outlines of dairy bacteriology A concise manual for the use of students in dairying The acid-forming bacteria are not completely destroyed and the pasteurized milk as a rule will undergo the same type of fermentation as raw milk. Outlines of dairy bacteriology A concise manual for the use of students in dairying Thus phosphorus is strongly acid-forming, arsenic less so, antimony still less so, while bismuth has almost no acid-forming properties. An Elementary Study of Chemistry Thus, the acid-forming bacteria may be divided into two main groups, which may be designated as desirable and undesirable. Outlines of dairy bacteriology A concise manual for the use of students in dairying The causal bacteria cannot compete with the ordinary acid-forming bacteria in raw milk; hence it is most frequently noted in pasteurized milk, since the organisms produce spores and are not killed by the heating. Outlines of dairy bacteriology A concise manual for the use of students in dairying The desirable type of acid-forming bacteria do not form spores; hence, are easily killed by heating the milk. Outlines of dairy bacteriology A concise manual for the use of students in dairying Another group of bacteria which may be classed among the desirable acid-forming organisms is constantly found in milk. Outlines of dairy bacteriology A concise manual for the use of students in dairying The same general gradation is also found in their chemical properties, phosphorus being an acid-forming element, while bismuth is essentially a metal. An Elementary Study of Chemistry Milk that has been fermented by the desirable kinds of acid-forming bacteria is not harmful. Outlines of dairy bacteriology A concise manual for the use of students in dairying Some of the acid-forming bacteria are able to develop a bitter principle, the milk retaining a pleasant odor and having the normal amount of acid, while the taste is intensely bitter. Outlines of dairy bacteriology A concise manual for the use of students in dairying A solid curd of agreeable odor is indicative of the presence of the desirable acid-forming bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying The rate with which the acid develops is of course much slower than in the raw milk, due to the destruction of 95 to 99 per cent of the acid-forming bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying In carbon all base-forming properties have disappeared, and the acid-forming properties are more marked than in boron. An Elementary Study of Chemistry Indeed one of the objections urged against pasteurization is that it destroys the natural safe guard, the acid-forming bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying If the milk is then examined, it will be found to contain large numbers of an acid-forming organism very different in appearance from the bacteria causing the rapid souring of milk at ordinary temperatures. Outlines of dairy bacteriology A concise manual for the use of students in dairying These temperatures favor especially the growth of the acid-forming bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying The temperature at which cream is held during the ripening process is favorable to the growth of the acid-forming bacteria; hence, in ripe cream, they are practically the only kind of bacteria to be found. Outlines of dairy bacteriology A concise manual for the use of students in dairying It must be remembered however, that there are different classes of acid-forming organisms, some of which produce desirable flavors, while others are distinctly harmful. Outlines of dairy bacteriology A concise manual for the use of students in dairying Where milk is produced under clean conditions, and kept at ordinary temperatures, it will generally undergo fermentation changes, due to the desirable type of acid-forming organisms. Outlines of dairy bacteriology A concise manual for the use of students in dairying The acid-forming bacteria impart a sour taste to the fermented milk, while the yeast forms carbon dioxide and about two per cent of alcohol. Outlines of dairy bacteriology A concise manual for the use of students in dairying In cream to which the starter is added, there are present a greater or less number of acid-forming bacteria, depending upon the age of the cream, and upon the condition under which it was produced. Outlines of dairy bacteriology A concise manual for the use of students in dairying It may be due to insufficient ripening of the cream, or to the lack of acid-forming bacteria that produce the desirable flavor-forming compounds. Outlines of dairy bacteriology A concise manual for the use of students in dairying Not all acid-forming bacteria are able to produce favorable, flavor-giving compounds; hence, sour cream butter may sometimes be deficient in flavor by reason of this fact. Outlines of dairy bacteriology A concise manual for the use of students in dairying It is very necessary that the milk shall contain a sufficient number of acid-forming bacteria to produce the required amount of acid. Outlines of dairy bacteriology A concise manual for the use of students in dairying The yeast ferments the cane sugar while the acid-forming bacteria ferment the milk sugar. Outlines of dairy bacteriology A concise manual for the use of students in dairying In cheese a certain amount of acid can be produced by the acid-forming bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying |
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