Abstract
THIS book may be considered as marking a new departure in the teaching of hygiene. The enormous advances that have been made of late years in the recognition of pathogenic microbes, their life-history, and the conditions affecting them oneway or another, have added a large and important chapter to the study of sanitary science. It is this particular subject in all its bearings on sanitary science which is treated in the volume by Prof. Giglioli. The study of ferments, like yeasts, forms the introduction: their life-history, physiological and chemical action, are described, and, owing to the accurate knowledge that we possess of them—thanks in a great measure to the researches of M. Pasteur—they form a fit starting-point in the study of schyzomycetes, bacteria, or microbes proper.
Fermenti e Microbi.
Saggio di Igiene Antimicrobica di Italo Giglioli. (Napoli, 1887.)
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KLEIN, E. [Book Reviews]. Nature 36, 316–317 (1887). https://doi.org/10.1038/036316c0
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DOI: https://doi.org/10.1038/036316c0
