Please use this identifier to cite or link to this item:
http://hdl.handle.net/11375/13233Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Miller, J. J. | en_US |
| dc.contributor.author | Adams, Macaulay Angus | en_US |
| dc.date.accessioned | 2014-06-18T17:03:17Z | - |
| dc.date.available | 2014-06-18T17:03:17Z | - |
| dc.date.created | 2013-08-28 | en_US |
| dc.date.issued | 1952-05 | en_US |
| dc.identifier.other | opendissertations/8052 | en_US |
| dc.identifier.other | 9158 | en_US |
| dc.identifier.other | 4519048 | en_US |
| dc.identifier.uri | http://hdl.handle.net/11375/13233 | - |
| dc.description.abstract | Studies of certain ecological, chemical, and physical factors as they affect ascospore formation in bakers' yeast. Especial attention ls given to the effect of carbon dioxide, oxygen, temperature, and cell concentration. The ability of 43 yeast cultures of differing types and geographical sources to form ascospores on three sporulation media is compared. Variations in the numbers of ascospores formed by isolates from a commercial yeast package as well as in the progeny of a single isolate were observed. A practical hybridization method is described. Based on the findings of these studies a technique for the preservation of yeast cultures is suggested. With 20 tables and 5 figures. | en_US |
| dc.subject | Botany | en_US |
| dc.subject | Ecology and Evolutionary Biology | en_US |
| dc.title | Studies in Ascospore Formation in Saccharomyces Meyen | en_US |
| dc.type | thesis | en_US |
| dc.contributor.department | Botany | en_US |
| dc.description.degree | Doctor of Philosophy (PhD) | en_US |
| Appears in Collections: | Open Access Dissertations and Theses | |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| fulltext.pdf | 25.02 MB | Adobe PDF | View/Open |
Items in MacSphere are protected by copyright, with all rights reserved, unless otherwise indicated.
