714 



INDEX OF SUBJECTS. 



Enzymes, reversibility of, 145 

 steapsin, 137 

 thrombase, 139 

 trypsin, 131, 135, 138 

 tyrosinase, 142 

 urease, 142 

 zymases, 140 

 _ zymatic, 134, 135 



Epithelial tissues, action of microor- 

 ganisms on, 539 

 Epitoxoid, 559 

 Erythrocytes, action of microorganisms 



on, 540 

 Exhaustion theory of immunity, 574 



FACTORY refuse (canning), disposal of, 



394 

 Facultative (parasitic) molds, parasites, 17 



saprophytes, 16 

 Feeding influencing milk, 305 

 Fermentation, abnormal in milk, 3 24 



acetic, 109, 448 



alcoholic, 109, 418 

 distilled, 443 



of amygdalin, 137 



beer, 435 



bread, 460 



of butter, 343 



butter-milk, 371 



of canned food, 393 



'carbon dioxide, 113 



of cellulose, 105, 135, 215, 246 



of cheese, 352 



of cider, 440 



curdled milk, acid, 351 

 sweet, 324 



of dextrose, 101, 107, 108, no 



of disaccharides, 137 



energy of, 84, 97, 140 



equations of, 101 



extracellular, 130 



of fats, 112, 132, 216, 249 



of flax, 465 



formaldehyde, 113 



ginger beer, 443 



glycerin, in 



hydrogen, 112 



hydromel, 442 



indigo, 465 



intracellular, 130 



kepfir, 367 



koji, 443 



kumiss, 367 



lactic, in, 308 



of lactose, 102 



leben, 369 



of mannit in 



mead, 442 



Fermentation, mechanism of, 134 



methane, 112 



Mexican pulque, 442 



of milk, 324 



molds of, 1 6 



moto, 443 



organic matter, 246 



oxalic acid, 110 



perry, 440 



pombe, 443 



of protein, 113, 214, 251 



proteolytic, 323 



ragi, 447 



rice beer, 443 



of saccharose, 132 



sake, 443 



sauer kraut, 462 



of starch, 106, 131, 136, 248 



in starch manufacture, 463 



of sugar, 1 06, 248, 463 



in sugar manufacture, 463 



tanning, 465 



tobacco, 464 



of urea, 85, 93, 214, 216 



vinegar, 448 

 . waxes, 249 



wine, 418 



yahourth, 369 

 Filters, life in, 221 



porous, 207 



sand, 205 



sewage, 222 



Filtration of water, 205, 206 

 Fixation of complement, 562 

 Flavor of butter, 336 



abnormal, 343 



control of, 336 



cultures for, 338 



kinds of bacteria in cream, 337 



number of bacteria in cream, 337 

 Food, alteration by heat, 383 



amount required for bacteria, 88 



appearance changes by heat, 383 



biological changes of, 385 



canning of, 381 



changes in dried, 374 



chemical change by heat, 384 



chemical changes in, 393 



desiccation of, 374 



digestibility changes by heat, 384 



drying of, 374 



evaporation of, 363, 374 



infection, 413, 526 



influence on organisms in water, 201 



mechanical disintegration by heat, 



384 . 



microbial changes in, 393 

 of mcroiorganisms- 87 



