Translocation 



200 



Translocation of food substances, I. 95- 

 97; II. 10. 



Traube: see Grape. 



Traumatic excitation as the cause of 

 gummosis of Amygdaleae, I. 354; IV. 

 267-269-270, 277, 311, 312; V. 169- 

 177. 



Trefle : see Clover. 



Trehalose, dissimilation by microorgan- 

 isms, V. 94. 



Treuriep: see Weeping elm. 



Trophotropism, III. 118, 125, 319; V. 

 202, 203. 



Trypsin: II. 201, 215 245, 267-270, 281- 

 282, 299, 313; III. 195, 196, 258, 264, 

 266-270, 284, 286, 289; IV. 18, 29, 

 100, 102, 205, 227, 228, 319; V. 40, 

 205, 215, 225, 227, 250, 279; VI. 4, 7, 

 70, see also: Enzymes, proteolytic. 



- diffusion, V. 225-227. 



- disappearance during its action, III. 

 270. 



- formation during autolysis of the 

 pancreas, III. 268, 269; V. 279. 



formation from trypsinogen, III. 268; 

 V. 279. 



- methods for detection, II. 215; III. 

 266, 267. 



- necrobiotic formation, III. 258, 266- 

 269, 284, 286, 289; IV. 102, 319; V. 

 279. 



- pancreas, II. 281-282; III. 196, 267- 

 268; V. 279. 



- preparation, III. 269. 



- relation to acidity, III. 266, 267. 



- yeast, III. 258, 264, 266-270. 

 Trypsinogen, III. 268; V. 279. 

 Trypton, V. 201. 



Tubercle bacillae, V. 133, 157. 



Tuinbalsamine : see Balsamine. 



Tulip (Tulpe), I. 180, 388. 



Tumorification, I. 6; II. 139-143. 



Tungstic acid, reduction by microorgan- 

 isms, IV. 196; V. 274. 



Turnip (Knollen, Koolraap), I. 62; II. 3, 

 5, 6. 



Twining, II. 73. 



Typhoid bacillae, II. 344; III. 34, 37, 170, 

 237; IV. 31; VI. 18, 19. 



Tyrosinase: IV. 12, 14; V. 6-9, 111-115, 

 187, 279, 280. 



- -a combination of two enzymes, V. 

 111-115. 



- detection, V. 6-9, 111-115, 279, 280. 

 Tyrosine: II. 202, 334, 340, 350, 351, 



358*; III. 7; IV. 13, 14; V. 6-9, 111- 

 115, 279-280. 



Tyrosine: crystals in cheese, II. 340, 350, 

 351, 358*. 



- detection by the melanine reaction, 

 V. 6-10, 114, 115, 279, 280. 



- oxidation by microorganisms, V. 7, 

 112, 113, 188, 280. 



- preparation, V. 279-280. 

 Tyrosine bacteria, V. 6, 7, 113, 115, 280. 



U 



Ubiquity of microorganisms II. 308, 318; 



III. 238-240; V. 132, see also: Cosmic 



panspermy. 

 Ui: see Onion. 

 Uienaaltje: see Onion eel. 

 Ulme: see Elm. 

 Ultrafilter: of collodium, VI. 16, 19. 



- of Pasteur- C ha mberland, II. 

 225-226; VI. 16, 19. 



Ultrafiltration and dialysis, V. 225; VI. 



19. 



Ultramicrobiology, VI. 16-19. 

 Urea : assimilation by microorganisms, 



III. 7, 11,31; IV. 81, 82, 92, 279, 354; 

 V. 16, 18, 273; VI. 13. 



- concentration harmful to other micro- 

 organisms than urea bacteria, IV. 80, 

 81, 91. 



- concentration endured by Urobacillus 

 Pasteitrii, IV. 90. 



- decomposition by other microorgan- 

 isms than urea bacteria, IV. 101, 102; 

 V. 246, 247; VI. 20. 



- decomposition, enzymatic, IV. 78-85- 

 97-101, 103; V. 246, 247; VI. 20. 



decomposition, katabolic, IV. 98, 101- 

 103. 



- nitrogen source, no carbon source for 

 urea bacteria, IV. 81. 



- qualitative demonstration by urea 

 bacteria (irisation), IV. 83-85; V. 246, 

 247. 



- quantitative determination of the de- 

 composition, IV. 83, 86, 90, 95. 



Urea bacteria: IV. 78, 103, see also: 

 Urease bacteria. 



- concentration of urea and ammonium 

 carbonate endured, IV. 81, 90. 



- cultivation, IV. 81, 82, 88, 90, 91. 



- detection by the irisation phenomenon, 



IV. 80, 83-85, 91-93, 96, 102;V. 246, 

 247. 



