INDEX OF SUBJECTS. 



713 



Disease of plants, blight of mulberry, 495 



(blade) of oats, 496 



of pear, 496 



of tomato, 500 



of walnut, 501 

 galls and tumors, 502 



crown gall, 502 



finger and toes, 504 



olive knot, 503 

 leaf spots, 506 



larkspur, 506 



plum and peach, 506 



sugar beets, 507 

 rots (black) of cabbage, 508 



(Walker's hyacinth disease, 

 512 



(basal stem rot) of potatoes, 



(soft rot) of calla lily, 511 

 carrots, other vegetables, 



hyacinth, musk melon, 513 



sugar beets, 514 

 wilts of cucurbits, 515 



Irish potato, 516 



sweet corn, 516 



tobacco, 517 



tomato, 517 

 predisposition to, 542 

 protection against (See protection), 



545 

 Disinfectants, 173 



acids, 176 



alcohols, 178 



alkalies, 177 



classification, 176 



essential oils, 179 



factors influencing, 175 



gases, 179 



hydrocarbons, 178 



mode of action, 173 



salts, 177 

 Disinfection, concurrent, 698 



methods of, 698 



terminal, 699 



Dissemination of microorganisms, 535 

 Distribution of bacteria in soil, 240 

 Dorset-Niles serum, 474 

 Dried foods, beef, 379 



copra, 378 



eggs, 380 



extract of meat, 379 



fish, 379 



gelatin, 380 



jam, 378 



jellies, 378 



jerked meat, 379 



Dried foods, macaroni, 378 



milk, 366, 380 



molasses, 378 



pemmican, 379 



syrups, 378 



somatose, 380 

 Drying, methods of, 375 

 Dust infection, 109, 524 



influence on milk, 304 

 Dysentery, serum for, 485 



ELECTRICITY, influence of, 166 

 Endothelial tissues, action of micro- 

 organisms on, 539 

 Energy of, aerobic processes, 97 



anaerobic processes, 97 



microorganisms, 84 

 Enzymes, 122 



alcohol, 141 



amidase, 142, 143 



amylase, 144 



cellulase, 135 



classification of, 134, 135 



coagulating, 139 



cytase, 135 



diastase, 131, 135, 136 



emulsin, 132, 137, 144 



endo-, 134, 135 



enzymes of yeast, 141 

 erepsin, 142 

 oxidase, 142 



energy liberated by, 140 



ereptase, 131, 135, 139 



exo-, 134, 135 



hydrolizing, 134, 135 



inulase, 144 



invertase, 137, 144 



katalase, 142 



lactacidase, 141 



lactase, 137, 144 



lipase, 131, 135, 138, 143 



maltase, 137, 144 



nuclease, 143 



oxidizing, 134, 135, 142 



oxidase of vinegar, 142 



pepsin, 131, 135, 138 



peroxidase, 142 



properties of, 132 



proteases, 138 



proteolytic, 138 



upon milk, gelatin, serum, egg 

 albumin, and fibrin, 139 



pyocyanase, 184 



raffinase, 144 



reducing, 134, 135, 142 



reductases, 142 



rennet, 139 



