I.-On a Series of Experiments made to determine the Thermal Death-point of known Monad Germs when the Heat is endured in a Fluid.

1883 ◽  
Vol 3 (1) ◽  
pp. 1-16
Author(s):  
W. H. Dallinger
Keyword(s):  
Thermal Death ◽  
Series Of Experiments ◽  
Thermal Death Point

scholarly journals The Effects of Temperature and Humidity on the Cheese Skipper, Piophila Casei (L.)

1935 ◽  
Vol 12 (4) ◽  
pp. 384-388
Author(s):  
JOHN SMART
Keyword(s):  
High Temperatures ◽  
Effect Of Temperature ◽  
Secondary Effect ◽  
Short Series ◽  
Thermal Death ◽  
Temperature And Humidity ◽  
Series Of Experiments ◽  
Thermal Death Point ◽  
Effects Of Temperature ◽  
Lower Temperature

The paper gives the results of a short series of experiments carried out to determine the thermal death-point under conditions of controlled humidity of the larva and pupa of the Cheese Skipper, Piophila casei (L.). The larva is remarkable for the high temperatures it can withstand, namely 52° C., for 1 hour's exposure and 45° C. for an exposure of 24 hours. The death of the pupa at a much lower temperature is shown to be due to a secondary effect of temperature on its physiology.

Thermal Death Point: I. Spores of Clostridium Tetani

1931 ◽  
Vol 48 (5) ◽  
pp. 436-456 ◽  
Author(s):  
T. J. Murray ◽  
M. R. Headlee
Keyword(s):  
Clostridium Tetani ◽  
Thermal Death ◽  
Thermal Death Point

scholarly journals THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS

1899 ◽  
Vol 4 (2) ◽  
pp. 217-233 ◽  
Author(s):  
Theobald Smith
Keyword(s):  
Salt Solution ◽  
Distilled Water ◽  
Thermal Death ◽  
Thermal Death Point

1. Tubercle bacilli when suspended in. distilled water, normal salt solution, bouillon and milk, are destroyed at 60° C. in 15 to 20 minutes. The larger number are destroyed in 5 to 10 minutes. 2. When tubercle bacilli are suspended in milk, the pellicle which forms during the exposure at 60° C. may contain living bacilli after 60 minutes.

scholarly journals Time and temperature combinations that are lethal to Pseudomonas syringae pv actinidiae

2011 ◽  
Vol 64 ◽  
pp. 291-291
Author(s):  
I.P.S. Pushparajah ◽  
K.R. Everett
Keyword(s):  
Pseudomonas Syringae ◽  
Water Bath ◽  
Bacterial Suspension ◽  
Thermal Death ◽  
Thermal Death Point

The thermal death point was determined in vitro for three isolates of Pseudomonas syringae pv actinidiae (Psa) A bacterial suspension was treated by placing in an Eppendorf tube then floating in a water bath at seven temperatures from 263 to 60C At each temperature an aliquot was removed after 5 15 35 75 155 315 and 635 min placed onto Kings medium B (KMB) in Petri plates and spread with a sterilised bent glass rod Petri plates were placed at 25C for 24 h and colonies counted There were three isolate replicates each in an Eppendorf tube per timetemperature combination There was no difference in response between isolate replicates but time and temperature differences were significant (P

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