Author:
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 772

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Author: Bernard Quaritch
Publisher:
ISBN:
Category : Books
Languages : en
Pages : 376

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Author:
Publisher: Lulu.com
ISBN: 1447646533
Category :
Languages : en
Pages : 629

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Author: United States. Congress. Senate. Committee on Armed Services
Publisher:
ISBN:
Category : History
Languages : en
Pages : 340

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Author: CDC Library (U.S.)
Publisher:
ISBN:
Category : Communicable diseases
Languages : en
Pages : 132

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Author: Countess di Brazzà
Publisher:
ISBN:
Category : Lace and lace making
Languages : en
Pages : 208

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Author:
Publisher:
ISBN:
Category : Classification
Languages : en
Pages : 1136

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Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1140

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Author: B.J.B. Wood
Publisher: Springer Science & Business Media
ISBN: 1461535220
Category : Science
Languages : en
Pages : 495

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Book Description
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.

Author: Saint Thomas (Aquinas)
Publisher: Oxford University Press, USA
ISBN: 9780195091823
Category : Philosophy
Languages : en
Pages : 1008

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Book Description
The De Malo represents some of St. Thomas Aquinas' most mature thinking on goodness, badness, and human agency. Together with the second part of the Summa Theologiae, it is one of his most sustained contributions to moral philosophy and theology. Aquinas examines the full range of questions associated with evil: its origin, its nature, its variety, its relation to good, and its compatibility with the existence of an omnipotent, benevolent God. This edition offers the Leonine Commission's authoritative edition of the Latin text with a new, clear, and readable English translation by Richard Regan with an extensive introduction and notes by Brian Davies.