Sinopsis
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 Excerpt: ...as to the action of light upon this mould; the germination of its spores (which form a greenish powder on the ends of the short aerial hyphae) in fruit-juice; and the action of the spores upon ripe fruits. Common moulds.--In the dust floating about in the air the spores of certain moulds are almost always present. When these spores fall upon materials which--like bread, fruit, old leather, etc.--are capable of affording them suitable food-substances, they germinate and form the woolly growths which are familiar to everyone. The white mould (Mucor).--What is known familiarly as white mould, and botanically as Mucor, is very convenient for study on account of its abundance and large size. If a piece of bread is kept in a damp atmosphere it generally becomes covered, after a day or two, with a fleecy growth of the white threads of this mould. These may attain a height of an inch or more, and many of them bear at their ends a small black knob, in which the spores are formed. When mature, the knobs burst open, and the fine spores are scattered in the air. The various parts of the mould are best seen in position by scattering some of the spores, or a little dust from a shelf, upon the surface of clear, colourless fruit-juice in a glass vessel, and following the stages of growth with a lens. It then becomes clear that the mould--like the mushroom--consists of (a) a buried tangle or mycelium of hyphal threads which take in the plant's food, and of (b) an aerial part which scatters the spores. The mould.also resembles the mushroom in not containing the green colouring matter possessed by the higher plants, and therefore in being dependent upon ready-made organic food. Provided with this, it can grow freely even in the dark. Blue mould (Penicillium).--It is generally...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 Excerpt: ...as to the action of light upon this mould; the germination of its spores (which form a greenish powder on the ends of the short aerial hyphae) in fruit-juice; and the action of the spores upon ripe fruits. Common moulds.--In the dust floating about in the air the spores of certain moulds are almost always present. When these spores fall upon materials which--like bread, fruit, old leather, etc.--are capable of affording them suitable food-substances, they germinate and form the woolly growths which are familiar to everyone. The white mould (Mucor).--What is known familiarly as white mould, and botanically as Mucor, is very convenient for study on account of its abundance and large size. If a piece of bread is kept in a damp atmosphere it generally becomes covered, after a day or two, with a fleecy growth of the white threads of this mould. These may attain a height of an inch or more, and many of them bear at their ends a small black knob, in which the spores are formed. When mature, the knobs burst open, and the fine spores are scattered in the air. The various parts of the mould are best seen in position by scattering some of the spores, or a little dust from a shelf, upon the surface of clear, colourless fruit-juice in a glass vessel, and following the stages of growth with a lens. It then becomes clear that the mould--like the mushroom--consists of (a) a buried tangle or mycelium of hyphal threads which take in the plant's food, and of (b) an aerial part which scatters the spores. The mould.also resembles the mushroom in not containing the green colouring matter possessed by the higher plants, and therefore in being dependent upon ready-made organic food. Provided with this, it can grow freely even in the dark. Blue mould (Penicillium).--It is generally...
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