205 



Zinc 



Yeast: mother yeast, significance, III. 

 13; IV. 63-65. 



- mother yeast, sugar conversion in, IV. 

 61, 62. 



- natural dissemination, III. 55; V. 

 166, 167. 



- necrobiotic processes, III. 258, 266- 

 269-270, 284-286, 289-291; IV. 319; 

 207, 215, 220-227, 251. 



- nitrogen nutrition, III. 11, 16, 132, 

 133, 184; V. 234, 260. 



- nucleus, III. 59, 60, 264. 



- occurrence, III. 55, 259, 287; IV. 40, 

 231; V. 166, 167. 



- oxidation of acids, III. 269; IV. 196, 

 210. 



oxygen relation, III. 290, see also: 

 . Fermentation. 



poison influence, IV. 315; V. 166. 



- polysaccharose, III. 12, 131, 182. 



- pressed, III. 12, 18, 61, 62, 132, 133, 

 267, 268, 343; IV. 58, 197, 313-323; 

 V. 69, 71, 117, 161-167, 220-227, 234, 

 242. 



- pressed, agglutinating yeast and bac- 

 teria, isolation, IV. 313-316, 322. 



- pressed and cholera bacteria, III. 

 18. 



- pressed, autoagglutinising form, IV. 

 315, 322. 



pressed, detection of bottom yeast in, 

 IV. 322-323. 



- pressed, microorganisms in, III. 132; 

 IV. 314, 321-323. 



- pressed, yield calculated on barley 

 applied, III. 61. 



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

 283-285-286-289; 291; IV. 319; V. 

 227. 



raising power, III. 62; IV. 314; V. 

 162, 163*. 



- red, III. 345; IV. 217, 261; V. 259, 

 260, see also : Blastomycetes and : Yeast, 

 torula. 



reduction of malt extract, III. 88. 



- reduction of molybdenic acid, IV. 

 196, 210; V. 274. 



reduction of sulphites, III. 105, 106; 

 IV. 24, 35, 203. 



reduction of thiosulphate, III. 105; 

 IV. 24, 35, 203, 204. 



- reducing power, III. 88, 105, 106; 



IV. 24, 35, 196, 197, 203, 204, 209, 210; 



V. 274. 



- rejuvenation, III. 178. 



Yeast : saccharose, III. 12, 131, 182,259, 

 345; IV. 64, 315; V. 260. 



- selection of strains resistant to very 

 low temperatures, IV. 328-331. 



- spore containing colonies, detection, 

 III. 280-282, 284, 286, 288, 291. 



- spore forming ability, regeneration, 



III. 278-292; IV. 41, 330, 331; V. 69- 

 71. 



- spores, II. 212; III. 56, 57, 59, 60, 62*, 

 178, 257, 260-262, 264, 270*, 278-292; 



IV. 41, 287, 325, 330, 331; V. 65-70, 

 88*. 



- spores, method for obtaining, II. 212; 



III. 282-284. 



- spores, significance, III. 60; V. 6567. 



- sporogenous and asporogenous va- 

 riants, competition, III. 262, 263, 279, 

 286, 292; IV. 287. 



- sporogenous variant (mutant), isola- 

 tion, III. 257, 260-267, 279-282, 285, 

 287-289; IV. 41, 330, 331; V. 62, 66- 

 68, 70. 



- temperature influence, III. 72, 289, 

 290; IV. 64, 65, 329-331; V. 163. 



- top, III. 266; IV. 313, 319, 322; 



V. 71, 161, 222. 



- torula, II. 235, 236, 355; III. 178; 



IV. 217, 293; V. 233, 234, 261, see also: 

 Blastomycetes and: Yeast, red. 



- trypsin formation, see: Yeast, pro- 

 teolysis. 



- variation, influence of temperature, 

 III. 257, 259, 262, 263, 279-289; IV. 

 41; V. 62, 70. 



- wild, III. 257-262, 278, 279; IV. 64. 



- wine, II. 130, 213, 224, 279, 280; 

 III. 266; IV. 203, 315, 319, 329, 330; 



V. 167, 234. 



Yeast water, preparation, III. 265; IV. 



84; V. 238. 

 Yoghurt: IV. 292-297; V. 131, 132. 



- diet, significance, IV. 293-297. 

 preparation, IV. 293, 294. 



Yoke formation or cell partition by 

 Schizosaccharomyces octosporus, III. 

 57, 59, 62*, 264, 270*; IV. 40; V. 63, 

 64, 88*. 



Zaagwesp : see Sawfly. 



Zinc, influence on bacteria and yeast, 



III. 4. 

 Zinc carbonate plate method, III. 4. 



