432 



SUBJECT INDEX 



Food, preservation of, by canning, 407 

 by chemicals, 408, 409 

 by cold, 405 

 by drying, 406 

 importance of, 404 

 methods of, 404, 405 

 pressure, 406, 407 

 by sugar and salt, 407, 408 

 pure, law, 409, 410 

 requirements of bacteria, 63-70 

 maximum, 64 

 minimum, 63 

 Food-poisoning, 395-403 

 botulism, 400, 401 

 classes of, 305 



diseased animals causing, 397 

 foods causing, 398, 399 

 metallic, 396, 397 

 paratyphoid causing, 397, 398 

 prevention of, 402, 403 

 ptomain, 400 



Formaldehyd as disinfectant, 116 

 Freezing, influence of, on bacteria, 100 



in soil, 162, 163 



Fruits, preservation of, by pressure, 107 

 Fungi, ammonia production by, 197 



filamentous, nitrogen fixers, 252 

 Fusel oil, produced in alcoholic fer- 

 mentation, 84 

 Future work in bacteriology, 27 



G 



GASES, in cellulose fermentation, 329, 



332, 333, 334 



Germicidal action of moist heat, 99 

 Germicide, 1 10 

 Glucose, alcohol from, 83, 84 



energy from, 65 



lactic acid from, 86 



succinic acid from, 86 

 Glycogen in bacteria, 62 

 Gonococcus, 37 

 Gradation of bacteria, 38 

 Granules, "Babes-Ernst," 43 



metachromatic, 43 

 Granulobacter, 251 



H 



HEAT, influence of moist, on bacteria, 



98, 99 



on nitrificrs, 226 

 production of, by bacteria, 94 

 relationship of bacteria to, 96 

 Hemicellulose in bacteria, 42 

 Humalrs, influence of , on nitrogen fixa- 

 tion, 21 if) 

 Humus, chemistry of 1'ovnml ion of, 192, 



193 

 formation of, 190 



Humus, formation of, by cellulose fer- 

 ments, 333 



influence of, on Azotobacter, 266 

 on nitrification, 227 

 on water requirements in nitrifi- 

 cation, 227 



value of, in soil, 191, 192 

 Hydrocyanic acid, 117 

 Hydrogen requirements of bacteria, 68 

 Hydrolytic enzymes, 79 



ICE, bacteria in, 350 



cream, bacteria in, 390 



disease due to, 399 

 Indican, formation of, 90 

 Indol, formation of, 89 

 Infection, air-borne, 339 



caused by food, 399 



sources of, in milk, 378, 379 

 Inorganic constituents in bacteria, 61 

 Insecticide, hydrocyanic acid as, 1 17 



sulphur dioxid as, 116 

 Involution forms of bacteria, 38 

 Iron, action of bacteria on, 92 



bacteria, 180 



influence of, on nitrification, 219 



requirements of Azotobacter, 259 



KATABOLISM, bacterial, 71 

 Keffir, 411 

 Kinase, 76 

 Kumiss, 411 



LEAD, influence of, on soil bacteria, 122 

 Leben, 411 



Lecithin, hydrolysis of, 174 

 Legumebacter, species of, 295, 296, 297 

 Legumes, chemical composition of, 

 308-312 



elements added to soil by, 319, 320 



feed on nitrates, 323, 324 



influence of, on non-legumes, 314, 315 



immunity to Ps. radicicola, 305 



methods of assimilating nitrogen by, 

 307 



nitrogen in, 323 



power to fix nitrogen, 291 



sources of nitrogen for, 322, 323 

 Life cycle of Azotobacter, 272 

 Light, influence of, on Azotobacter, 281 

 on bacteria, 101, 105 

 on dcnitrifiers, 245 



production of, by bacteria, 94 

 Lime, influence of, on ammonincation, 



203 



