Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1893-07-14
SOME IDEAS CONCERNING MICROBES
/ And bacteria by n Prominent London
/ Se,entist-Satk Sourlng siicrobe.


Sclentlst-MHk Souring sIierObe.
The subject Of microbes and bacteria
has received d good deal Of attention
from the press during the past lew
years, but il has been mainly treated
from sensational point OF view.
Biologists aud physicians are, however
engaged in 8 serious study OF these
minute expressions OF life; aod so great
has been the enthusiasm OF these
investigators that but few
years of unprecedented activity In re-
search has opened to US comparative
ly unknown realm OF nature. Inc
properties and functions OF bacteria
have been recently made the subject OF
most interesting lecture given by Dr.
Klein, L. r. s., at the London Instltu-
tuition. His lecture presents the pest
brief statement of the subject that we
have seen, and il not only states the
latest advances of scientific investiga-
tors, but the practical Importance Is
shown In many OF its bearings,
These microbes partaks somewhat OF
the nature OF animal life and partly also
OF that OF vegetable life. Concerning
their extent DR.. Klein says: The world
OF bacteria is comparable 10 an unseen
fora which, in variety of character OF
activity and Importance In the economy
OF nature, compares with the visible
fora, aud in its extension ana area OF
distribution is as great as, and In some
respects greater than, that Of the visible
vegetable aud animal Kingdom. bac-
teria range In size from one three-thou-
sandth 10 one thirty-thousandth OF an
i-ch in length. While they are plainly
visible through the microscope, yet we
are made aware OF their presence by tue
changes which substances undergo when
they take possession. The multiplied
ton Of bacteria takes place according
10 that system which would cause
the wealth Of the world to be
expended in the shoeiug OF a
horse il one penny was paid for
the first nail, two pennies for the sec
ond, four for the third, etc. Each MI
crobe increases in size and subsequent
IL splits in two, and each part forms
new perfect individual, who, In turn,
is separated into two parts after GER
tain stage OF his growth has been reach
ed. This is the usual method OF proDa-
CATION, but sometimes the individual
increases 10 many times It's normal size;
and after IL altains large diameter,
then the SpiJting-up process takes
place first into two, then into four,
then eight and perhaps into
sixteen parts. Sometimes the individual
stretches out in length and breaks up
into shorter parts.
The rapidly with which they propa-
gate varies according 10 the nature and
amount Of their natriment and the
temperature. a tube OF broth was in
noculated with a minute quantity OF
bacterial growth and the number OF in
dividuals was found to be about eight
per cubic centimeter OF matter. "a
centimcser is about four tenths OF an
inch. In twenty-fOur hours ne indi-
vldLals had increased TO $4,000 per
cubic cent? meter; aud at the end or the
second day they had increased TO 2iS
millions In the same space.
Some Of these bacteria are very &C
tive, their whirling or darting motions
being incessant, while still others have
no motion az all. There ere numerous
kinds OF bacteria; those which cause
the change called fermentation being or
exceptional interest. The bGC,6rt,m
laetiS, which causes the souring Of
milk, has been carefully studied
II is a very small oval par
ticle which, when introduced
into even sterile milk willmake the lat
ter solid and curdled within twenty
four hours, at an ordinary temperature
Of So degrees Fahrenheit The presence
Of these organisms converts the Tactic
sugar into lsctic acid and the caSe!n OF
the milk is precipitated, which produces
the thickeRed condition Of sour milk
Dairymen and even housekeeperS find
10 very difficult TO keep milk free
from the bacterium lactis for
even few hours. In some
dairies or other buildings milk
shows a decided tendency to sour very
soon, no matter what precautions are
taken IS TO cleanliness. This is due TO
the fact that the place mas become so
invested with these bacteria that their
entire removal has become an impOssl
billy and the only remedy Is to remove
from the locality.
The popular idea that atmospheric
conditions may cause tae migration OF
bacteria Of auy kind is erroneous. ANY
par ticular condition Of the atmosphere
cannot initSelf cause the souring of milk;
the rapid multiplication Of these individ-
uals will vary With the weather condi-
ti0nS. Ii will be pretty hard for some
people 10 be ieve that thunder does not
turn milk sour, but such is the fact. If
t., h.nfarfa in tho mill of tho rim
il will not sour during thunder storm;
but If they are present, and it must
rarely happen otherwise, then the at
moSpheric conditions which cause or
accompany the thunderstorm are just
such as to cause their extremely rapid
propagation, and consequently seem
ngly almost sudden change Of condi-
tim IN rbe suhstsnca I'm Fastpd