Mastic tree 



180 



Mastic tree (Mastic boom), I. 33. 

 Matzoon, IV. 55, 284, 293; V. 131. 

 Maya, IV. 292-293. 

 Mechanistic conception of life, III. 157 



159. 



Megaptera wasp, oviposition, I. 223-225. 

 Melanine: V. 6-8, 111-113, 188,280. 



- formation by Actinomyces tyrosinati- 

 ciis after growth has finished, V. 188. 



- formation by Bacterium syinbioticum, 

 \. 280. 



- formation by tyrosine bacteria in 

 symbiosis with Actinomyces, V. 112- 

 113, 280. 



- formation, influence of nitrogen food, 

 V. 113. 



- reaction for the demonstration of ty- 

 rosine and tyrosinase, V. 6-10, 114, 

 115, 279, 280.' 



Melanine bacteria: see Tyrosine bacteria. 

 Melibiose: dissimilation, IV. 323; V. 94, 

 107; VI. 4, 13. 



- method, IV. 323. 

 Melilot (Honigklee), IV. 236. 

 Mendelian factors, V. 248, see also : Genes. 

 Mercaptan production, III. 318; V. 274. 

 Mergkool, I. 299, 300, 302, 305, 307, 312, 



316*. 

 Mesonitrophilous microorganisms, IV. 



III, 112, 115-117. 



Mesties, I. 360, 406-408, 416-426. 



Metapectin, IV. 214. 



Meteor paper, V. 237. 



Meteorolithes (Meteorites), IV. 127, 324. 



Methane: II. 148; III. 90, 95, 107, 108; 



IV. 252, 253, 379. 



- fermentation of cellulose, III. 95, 107, 

 108; IV. 252, 253. 



- oxidation by microorganisms, IV. 

 253. 



- synthesis by bacteria, IV. 379. 

 Methane sarcina, Sarcina ventriculi as a 



probable mutant of, V. 34. 

 Methylene blue : penetration into dead 

 and dried yeast cells, V. 116-118. 



- reduction by microorganisms, IV. 

 197. 



Microaerophily : see Anaerobism in rela- 

 tion to oxygen. 

 Microbiochemical qualitative analysis, 



II. 190-193, 244-248; III. 6, 17 

 Microbiochemical quantitative analysis, 



III. 6-10. 



Micrococcus: denitrifying, IV. 354; V. 

 286. 



Micrococcus: transition of Sarcina into, 



IV. 281. 



Microsomae, II. 178, 180. 

 Microspira aestuarii, occurrence and 



physiology, IV. 197-202. 

 Microspira tyrosinatica: description, V. 

 8, 9, 10. 



- melanine production, V. 6-10, 114, 

 115, 280. 



- occurrence, V. 6, 115, 280. 

 Milk: aromatic, III. 173; V. 4, 5. 



- blue, II. 193, 333, 339, 351; IV. 197; 



V. 150. 



- boiled, butyric acid fermentation, 

 III. 316. 



- lactic acid fermentation, IV. 283-297. 



- litmus reaction, IV. 286. 



- microorganisms of , in spontaneous 

 putrefaction, IV. 317; V. 4, 16. 



- microorganisms of sour , IV. 56, 

 317; V. 101. 



- normal flora of, IV. 283, 284, 289, 290, 

 291. 



- slime production, II. 357; IV. 283, 286, 

 288; V. 100-108, see also: Whey, ropy. 



- sour, as an oriental drink under 

 various names, II. 210; IV. 55, 284, 

 292, 293; V. 131. 



- souring with pure cultures, IV. 291. 



- testing of the purity, IV. 283. 



Milk mould, V. 16-19, 239, 272-278, see 

 also: Oidium lactis. 



Milky sea, II. 267. 



Millet (Hirse), III. 151, 152. 



Miners, galls of , I. 5, 46, 54, 55. 



Mineralisation, IV. 250-254, 261, 262. 



Modification: II. 101, 200, 201, 251, 329, 

 344, 346; IV. 146, 334, 338; V. 25, 

 26, 34-36, 40, 73, 75-76, 80-81, 84, 

 85, 155, 211, 212, 215; VI. 5, see also: 

 Fluctuation and Transformation. 



- and mutation, gradual differences, V. 

 73, 287. 



- definition, V. 81. 



- hereditary constant, caused by nu- 

 trition, I. 412; II. 200, 201, 251, 291, 

 292; III. 177-181; IV. 338; V. 34, 35, 

 178-181, 186, 192, 193, 281, 286,287. 



- hereditary constant, caused by pa- 

 rasites, I. 10, 14, 15, 26, 130. 



- influence of nutrition and tempera- 

 ture, II. 291, 292, 344, 345; IV. 338; 

 V. 35, 58, 76. 



Mohre: see Carrot. 



Moerbezie, zwart: see Mulberry, black. 



