INDEX OF SUBJECTS. 



711 



Cheese, Cheddar 359 



colored, 359 



Emmenthaler, 359 



flavor of, 356 



gassy, 358 



Gorgonzola, 361 



kinds of, 359 



moldy, 359 



proteolysis of, 353 



putrefaction of, 355 



putrid, 359 



rennet-cured, 346 



ripening of, 352 



Roquefort, 361 



Stilton, 361 



Swiss, 359 



theories of ripening, 352 



types of, 346 

 Chemical preservation of foods, 402 



after-storage changes, 403 



of butter, 403 



of fish, 403 



of fruits, 405 



influence on food, 405 



of meats, 403 



storage, 403 



of vegetables, 405 

 Chemical changes instituted by organ 



isms, 96 

 Chemical relations of nitrogen-fixation 



269 



Chemicals, influence upon organisms, 171 

 Chemotaxis, 171 

 Chemotropism, 171 

 Chitin, 87 

 Chlamydospore, 13 

 Chlorophyl, function of, 81 

 Chromophorous bacteria, 120 

 Chromoporous bacteria, 120 

 Cider, 440 



composition of, 440 



microorganisms of, 441 

 Climatic influences on soil, 232 

 Coagglutinins, 567 

 Coagulating basins, 206 

 Cold as preservative, 395 

 Complement, 560 



deviation of, 562 



fixation of, 562 

 Complementophile, 560 

 Complementoid, 66 1 

 Composition of cell, 87 

 cell contents, 87 

 cell wall, 87 

 moisture, 87 



Composition (mechanical) of soil, 230 

 Compressed yeast, 460 



Concentrated milk, 364 

 Condensed milk, 363, 387 



sweetened, 363 



unsweetened, 364 

 Conidiophore, 13 

 Conidium, 13 

 Conjunctiva, 547 

 Contents, xi 

 Control of infectious diseases, 69 r 



practice of, 693 



principles of, 691 

 Coprecipitin, 573 

 Cow, body, 303 



cleanliness, 303, 304 



individuality, 303 

 Cream, cultures for ripening, 340, 343 



ice, 372 



microorganisms in, 337 



pasteurized, 342 



raw, 341 



ripening (spontaneous and con- 

 trolled), 338 

 Cresol, 116 

 Cultures, commercial, 340 



pure, 340 



in beer, 438 



in pasteurized cream, 342 



in raw cream, 341 



in oleomargarine, 342 

 Curd, acid, 351 



manipulation of, 351 



rennet, 351 

 Curdling of milk, 351 



acid, 351 



rennin, 351 



Curing by chemical preservation, 402 

 Cutaneous orifices, 545 

 Cytolysins, 559 

 Cytotoxins, 564 



DECOMPOSITION of butter, 343 



of insoluble food, 130 



of organic matter, 246 



of urea, 85, 93, 214, 216 

 Denitrification, 263 



environmental relationships, 265 



experimental study, 263 

 Desiccatoin, 151, 229, 374, 375, 411 

 Deviation of complement, 562 

 Dilution, influence on organisms in water 



202 

 Diphtheria, antitoxin, 480 



manufacture of antitoxin, 480 



unit of antitoxin, 482 

 Diseases, animal carriers of, 526, 700 



contagious, 520 



control of, 691 



