Summary of your 'study carrel' ============================== This is a summary of your Distant Reader 'study carrel'. The Distant Reader harvested & cached your content into a collection/corpus. It then applied sets of natural language processing and text mining against the collection. The results of this process was reduced to a database file -- a 'study carrel'. The study carrel can then be queried, thus bringing light specific characteristics for your collection. These characteristics can help you summarize the collection as well as enumerate things you might want to investigate more closely. This report is a terse narrative report, and when processing is complete you will be linked to a more complete narrative report. Eric Lease Morgan Number of items in the collection; 'How big is my corpus?' ---------------------------------------------------------- 6 Average length of all items measured in words; "More or less, how big is each item?" ------------------------------------------------------------------------------------ 58909 Average readability score of all items (0 = difficult; 100 = easy) ------------------------------------------------------------------ 62 Top 50 statistically significant keywords; "What is my collection about?" ------------------------------------------------------------------------- 4 bacteria 3 milk 3 illustration 2 water 2 plant 2 organism 2 fig 2 disease 2 condition 2 cheese 2 animal 2 Professor 2 FIG 1 yeast 1 tube 1 sugar 1 sterile 1 specie 1 solution 1 serum 1 produce 1 nature 1 method.-- 1 medium 1 hour 1 great 1 form 1 food 1 flask 1 examination 1 distil 1 different 1 cream 1 case 1 c.c 1 butter 1 body 1 add 1 acid 1 Zeit 1 Wisconsin 1 Russell 1 Required 1 Rept 1 Pasteur 1 Milch 1 Medical 1 Media 1 Koch 1 Institute Top 50 lemmatized nouns; "What is discussed?" --------------------------------------------- 2658 milk 1801 bacteria 1224 water 1140 tube 785 animal 766 organism 683 acid 679 condition 674 solution 646 cheese 616 method 615 disease 572 temperature 541 time 523 growth 499 medium 496 case 469 number 460 cent 453 process 439 cream 431 culture 414 butter 401 ° 398 form 395 air 391 use 391 flask 375 hour 374 minute 365 agar 357 product 346 illustration 343 result 336 fermentation 329 gramme 328 body 324 test 319 glass 316 day 310 per 310 food 309 plate 305 surface 305 fig 300 life 295 part 288 cell 285 change 283 blood Top 50 proper nouns; "What are the names of persons or places?" -------------------------------------------------------------- 2393 _ 1139 c.c 654 | 409 C. 250 FIG 242 . 211 || 206 B. 184 F. 142 C 134 e. 114 Fig 111 bacilli 97 O 94 g. 94 Dr. 76 Professor 67 Pasteur 59 Expt 57 Stat 55 M. 54 II 49 Bull 48 Agar 44 Zeit 44 A 42 Apparatus 41 Bacillus 40 f. 40 e 40 Required 39 IV 38 Medical 38 Bunsen 37 Label 36 D. 35 University 35 H. 35 Filter 34 bouillon 34 Russell 34 NaOH 33 pipette 33 Milch 32 forceps 32 Rept 32 Pipette 32 Media 32 Gram 32 A. Top 50 personal pronouns nouns; "To whom are things referred?" ------------------------------------------------------------- 2977 it 795 they 456 them 433 we 248 he 165 i 86 us 81 itself 67 you 53 themselves 39 him 15 himself 12 one 11 me 10 herself 7 she 3 ourselves 2 ours 2 observations~ 2 hg 1 ~rat~ 1 yourselves 1 yard= 1 vaughan[123 1 periods.~--an 1 pappenheim 1 myself 1 her 1 gemmation"--that 1 either-- Top 50 lemmatized verbs; "What do things do?" --------------------------------------------- 13870 be 2569 have 820 make 668 produce 595 find 579 use 532 contain 508 add 499 do 440 take 376 form 364 show 321 keep 309 prepare 302 give 301 become 296 remove 277 know 271 allow 270 sterilise 269 grow 261 place 255 follow 238 obtain 216 employ 203 appear 202 occur 200 develop 198 destroy 194 heat 191 require 190 wash 190 see 181 determine 176 carry 172 inoculate 172 cause 166 weigh 158 remain 155 increase 153 note 153 come 152 pass 152 fill 150 call 148 prevent 142 incubate 141 render 141 mix 136 hold Top 50 lemmatized adjectives and adverbs; "How are things described?" --------------------------------------------------------------------- 1425 not 746 more 643 such 641 other 547 so 541 out 498 sterile 482 only 465 very 462 most 428 large 402 also 398 small 380 bacterial 377 same 372 different 367 first 364 well 358 great 357 as 353 then 350 much 346 thus 310 many 296 present 293 up 279 however 273 long 261 even 258 less 250 high 247 various 247 now 246 few 240 certain 237 ordinary 227 possible 222 necessary 204 thoroughly 203 about 191 pure 185 good 175 important 174 similar 174 little 173 again 170 normal 168 off 166 free 163 usually Top 50 lemmatized superlative adjectives; "How are things described to the extreme?" ------------------------------------------------------------------------- 97 most 83 least 79 good 44 great 28 Most 15 high 14 small 10 simple 10 rinderp 9 late 8 large 7 slight 7 fine 6 low 6 early 4 near 3 weak 3 pure 3 long 2 wide 2 short 2 rare 2 poor 2 manif 2 gross 2 common 2 close 2 broad 1 sure 1 subtle 1 strong 1 strange 1 stout 1 safe 1 rich 1 remote 1 new 1 mild 1 mere 1 innermost 1 hardy 1 hard 1 grave 1 ge 1 full 1 free 1 few 1 easy 1 deep 1 crude Top 50 lemmatized superlative adverbs; "How do things do to the extreme?" ------------------------------------------------------------------------ 365 most 23 well 22 least 1 highest Top 50 Internet domains; "What Webbed places are alluded to in this corpus?" ---------------------------------------------------------------------------- 2 www.gutenberg.net Top 50 URLs; "What is hyperlinked from this corpus?" ---------------------------------------------------- 1 http://www.gutenberg.net/dirs/2/7/7/1/27713/27713-h/27713-h.htm 1 http://www.gutenberg.net/dirs/2/7/7/1/27713/27713-h.zip Top 50 email addresses; "Who are you gonna call?" ------------------------------------------------- Top 50 positive assertions; "What sentences are in the shape of noun-verb-noun?" ------------------------------------------------------------------------------- 17 milk is not 10 bacteria are able 8 milk is often 7 bacteria are not 7 bacteria are present 7 bacteria do not 6 growth takes place 6 milk does not 5 bacteria are so 5 conditions are favorable 5 milk is also 5 milk is so 4 bacteria are more 4 bacteria are unable 4 bacteria is not 4 organism is able 3 _ do not 3 bacteria are also 3 bacteria are capable 3 bacteria are therefore 3 bacteria are thus 3 bacteria are very 3 bacteria were not 3 cheese is dependent 3 cheese is not 3 cream is already 3 disease is very 3 growth is first 3 milk becomes older 3 milk is due 3 milk is first 3 milk is generally 3 milk is now 3 milk is quite 3 milk is thus 3 milk is usually 3 organisms are able 3 organisms are not 2 _ is often 2 _ is usually 2 acid is not 2 animals are free 2 animals are not 2 animals do not 2 bacteria grow best 2 bacteria is due 2 bacteria is usually 2 bacteria is very 2 bacteria were present 2 butter are due Top 50 negative assertions; "What sentences are in the shape of noun-verb-no|not-noun?" --------------------------------------------------------------------------------------- 2 bacteria are not present 2 milk is not materially 1 animal are not able 1 animal is not yet 1 animals are not always 1 animals has no power 1 animals was not quite 1 bacteria are not completely 1 bacteria is not harmful 1 bacteria is not so 1 bacteria is not very 1 butter is not well 1 butter is not yet 1 cheese are not favourable 1 cheese are not infrequently 1 cheese has no distinctively 1 cheese have no sharply 1 cheese is not very 1 condition is not necessarily 1 conditions are not favorable 1 conditions were not dependent 1 disease is not simply 1 disease is not sufficiently 1 growth is not possible 1 media are not free 1 method is not so 1 milk are not evident 1 milk containing no harmful 1 milk contains no acid 1 milk does not readily 1 milk is not artificially 1 milk is not entirely 1 milk is not infrequently 1 milk is not large 1 milk is not offensive 1 milk is not quickly 1 milk is not so 1 milk is not too 1 milk is not wholly 1 milk is not yet 1 milk was not always 1 milk was not generally 1 number is not likely 1 numbers have no significance 1 organism is not yet 1 organisms are not usually 1 organisms are not very 1 process has not as 1 process have not as 1 process is not impossible A rudimentary bibliography -------------------------- id = 4962 author = Conn, H. W. (Herbert William) title = The Story of Germ Life date = keywords = animal; bacteria; body; different; disease; fig; food; nature; plant; produce; specie summary = fermentations produced by bacteria are more common in Nature than fermentation processes, different species of bacteria having bacteria will produce different results in the fermenting process. different species of bacteria have the power of souring milk, and produced by different species of bacteria. produced by certain species of bacteria which grow readily even at METHOD BY WHICH BACTERIA PRODUCE DISEASE. bacteria have the power of producing disease, the question as to man after the bacteria have produced their poisonous bodies, it or by similar poisons produced by bacteria growing in such food for example, is a disease produced by bacteria which grow in the the parasitic powers of the different species of bacteria produce course, these are the only bacteria which can produce disease by diseases are not, however, produced by bacteria but by a diseases are not, however, produced by bacteria but by a id = 27713 author = Eyre, J. W. H. (John William Henry) title = The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. date = keywords = Agar; Apparatus; Bunsen; Chardin; FIG; Gram; Media; Medical; Professor; Required; add; c.c; distil; examination; flask; illustration; medium; method.--; solution; sterile; tube; water summary = For sterilisation and storage each pipette is placed inside a test-tube, to the free end of the rubber tubing, place the pipette point downward 1. Place the crates of test-tubes, metal cases containing plates and Two or three drops of alcoholic solution of these dyes to, say, 4 c.c. water, usually makes a sufficiently strong staining fluid for cover-slip grammes of powdered agar, and make into a thick paste with 150 c.c. distilled water, and add to the meat extract in the flask; place the Place tubes of blood agar for forty-eight hours in the incubator at 6. Transfer the dry litmus to a litre flask, measure in 600 c.c. distilled water and allow to remain in contact 24 hours with frequent place in a test-tube and heat in a boiling water-bath for 2 minutes, 8. Arrange a control test-tube containing 5 c.c. sterile saline solution id = 43015 author = Frankland, Grace C. title = Bacteria in Daily Life date = keywords = Board; Calmette; Dr.; Institute; Koch; Pasteur; Professor; animal; bacteria; case; disease; great; hour; milk; serum; water summary = JOINT AUTHOR OF "MICRO-ORGANISMS IN WATER," "THE LIFE OF PASTEUR," light-bacteria were originally discovered in sea-water and on the disease-producing microbes in waters of various kinds has been made regards the number of bacteria present in the air in these one-roomed sunshine in regard to the bacteria present in water is both important disease-producing properties of certain bacteria by sunshine may the disease, he could not produce fatal results in animals if he kept varieties of water bacteria, for both these investigators found that water these bacteria can live as long as eleven days. Of special interest is Dr. Fazio''s discovery that the variety of bacteria present in these waters conditions, at which time the mixed milk showed 7,600 bacteria per little effect upon disease germs present in milk, salicylic acid disease-producing powers of these bacteria was not investigated, and ever present of the animal succumbing to venom poison before its serum id = 2938 author = Huxley, Thomas Henry title = Yeast date = keywords = plant; sugar; yeast summary = chosen this subject because I know of no familiar substance forming part air-like substance out of the liquid; and I dare say you all know this the fine and subtle spirit obtained from the fermentation of sugar; and which forms the scum and the lees as the yeast plant; and it has the yeast plant being composed of a sort of bag, like a bladder, inside forms the chief part of the contents of the yeast plant is identical the yeast plant; and there is the fact of the splitting up of the sugar. kind to the torula would be killed, and by which the yeast plant is fermentation, where does the yeast plant come from? broadly speaking, as the sac of the yeast plant, and having in their nature as the protein substance of the yeast plant. of the yeast plant, which presents us with living matter in almost its id = 27778 author = Russell, H. L. (Harry Luman) title = Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying date = keywords = Bull; Expt; FIG; Milch; Rept; Russell; Wisconsin; Zeit; bacteria; cheese; condition; illustration; milk; organism summary = cheese factory where an outbreak of slimy milk was traced to infected ~Germ content of milk utensils.~ Naturally the number of bacteria found in ~Nature of bacteria in fore milk.~ Generally speaking the number of organic matter and bacteria, such clarified milk sours as rapidly as the A large number of bacteria possess the property of affecting milk in or pasteurized milk, these rennet-producing, digesting species develop. milk easily kills the lactic acid germs, these forms on account of their the chromogenic bacteria are able to produce their color changes in milk presence of lactic acid bacteria, so the addition of a clean sour milk _The bacterial content of milk heated at different temperatures._ bacteria that are in the milk, but a study of cheese shows a peculiar cheese, an over-development of lactic-acid bacteria producing a sour When milk infected with this organism is made into cheese, there is id = 32367 author = Russell, H. L. (Harry Luman) title = Outlines of dairy bacteriology, 10th edition A concise manual for the use of students in dairying date = keywords = acid; bacteria; butter; cheese; condition; cream; fig; form; illustration; milk; organism summary = the bacteria and their effects on milk and other dairy products as the growth of acid-forming organisms in milk becomes checked by the In butter and cheese, as in milk, no growth of the organism acid-forming bacteria grow more rapidly in milk than do any other =Desirable acid-forming bacteria.= If milk is produced under clean fermentation of the milk by these desirable types of bacteria. There are other kinds of acid-forming bacteria in milk but they are curd that looks like that formed in the acid fermentation of milk. acid-forming bacteria in raw milk; hence it is most frequently noted This type of fermented milk is produced by an acid-forming organism The acid-forming bacteria impart a sour taste to the fermented milk, the cane sugar while the acid-forming bacteria ferment the milk The curd obtained from milk containing many gas-forming bacteria. smaller number of acid-forming bacteria in the milk; other factors