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Bacteria Canvas Print featuring the photograph Sauerkraut, Sem #8 by Oliver Meckes EYE OF SCIENCE

Frame

Top Mat

Top Mat

Bottom Mat

Bottom Mat

Dimensions

Image:

8.00" x 7.00"

Overall:

8.00" x 7.00"

 

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Sauerkraut, Sem #8 Canvas Print

Oliver Meckes EYE OF SCIENCE

by Oliver Meckes EYE OF SCIENCE

$78.00

Product Details

Sauerkraut, Sem #8 canvas print by Oliver Meckes EYE OF SCIENCE.   Bring your artwork to life with the texture and depth of a stretched canvas print. Your image gets printed onto one of our premium canvases and then stretched on a wooden frame of 1.5" x 1.5" stretcher bars (gallery wrap) or 5/8" x 5/8" stretcher bars (museum wrap). Your canvas print will be delivered to you "ready to hang" with pre-attached hanging wire, mounting hooks, and nails.

Design Details

Sauerkraut with different types of bacteria. For production of sauerkraut finely shaved white cabbage is mashed, poured over with water and a little... more

Ships Within

3 - 4 business days

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Canvas Print Tags

canvas prints cabbage canvas prints bacteria canvas prints fermentation canvas prints kohl canvas prints kraut canvas prints lactic acid canvas prints microbiology canvas prints microflora canvas prints micrograph canvas prints sauerkraut canvas prints sem canvas prints yeast canvas prints

Photograph Tags

photographs cabbage photos bacteria photos fermentation photos kohl photos kraut photos lactic acid photos microbiology photos microflora photos micrograph photos sauerkraut photos sem photos yeast photos

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Artist's Description

Sauerkraut with different types of bacteria. For production of sauerkraut finely shaved white cabbage is mashed, poured over with water and a little salt and left covered in a barrel for 4-6 weeks. The yeast and bacteria that are naturally present on the cabbage begin with the lactic acid fermentation of the plant's sugars. There should be no oxygen in the barrel, otherwise there is a risk that it molds or spoils on other bacteria. Sauerkraut is rich in lactic acid, vitamins A, B, C and minerals and an important source of vitamin C in winter. Sauerkraut has a relatively low physiological calorific value of about 80 kJ / 100 g (19 kcal / 100 g), is practically fat-free, contains 3 to 4% carbohydrates and 1 to 2% proteins. Scanning electron micrograph; magnification 4500x (at 15 cm image width).

 

$78.00

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