ioi4 



INDEX 



Enzymes, pepsin, 204, 208, 212, 214, 

 491, 494 



peptase, 208 



peroxidase, 216 



properties of, 205 



proteases, 208, 211 



proteolytic, 208, 211 



action upon albumin, egg, fibrin, 



gelatin, milk, serum, 213 

 determination of, 212 

 of yeasts, 215 



ptyalin, 208 



pyocyanase, 300 



reducing, 208, 216 



reductases, 208, 216 



rennet, 205, 208, 213 



rennin, 491 



reversibility of action, 218 



soluble, 214 



steapsin, 208, 211 



sucrase, 210 



thrombase, 208, 213 



trypsin, 204, 208, 212, 214 



tryptase, 208 



tyrosinase, 208, 216 



urease, 208, 214 



vinegar-oxidase, 208, 214, 216 



in yeast preparation, 560 



of yeasts, 215 



zymase, 207, 208, 214 

 Enzymic theory of anabolism, 217 



of katabolism, 217 

 Epiplasm, 27, 45 



of yeasts, 69 



Epithelial tissues, action of micro- 

 organisms on, 682 

 Epitoxoid, 704 



Equations of fermentations, 230 

 Equatorial plates, 28 

 Erepsin, 208 

 Ereptase, 204, 208, 212 

 Ergotism, 591 

 Erysipelas, 795 



of swine, 832 



Erythrocytes, effect of microorganisms 

 on, 682 



Eubacteria, 79 



Euglena splendens, protomitosis of, 31 



viridis, 21 



Euproctis chrysorrhea, 931, 945 

 European foul brood, 926 

 Evaporation of foods, 516 



of milk, 505 



Exhaustion theory of immunity, 721 

 Exo-enzymes, 208 

 Extracellular fermentation, 203 



FACTORY refuse (canning), disposal 



of, 540 

 Facultative aerobes, 228 



anaerobes, 228 



parasites, 132, 660 



saprophytes, 660 

 Faeces, microorganisms of, 597 

 Fat, in cells, 191 



enzymes of, 208, 211 



fermentation of, 239 



in soils, 378 

 Fatty foods, drying of, 522 



preservation of, 522 

 Favus, 778 



Feeding, influence on milk, 443 

 Fermentation, abnormal of milk, 463 



acetic, 235, 636 



of acetic acid, 649 



of acetone, 649 



acid-gas, 235 



of alcohol, 634 



alcoholic, 225, 231, 234 

 equation of, 231 

 in milk, 466 



of amygdalin, 211 



of beer, 625 



of bread, 564 



of butter, 483 



butter-milk, 512 



butyric, 232, 236, 612 



of canned foods, 540 



carbon dioxide, 199 



cellulose, 237, 333, 362, 375 



of cheese, 492 



of cider, 629 







