CONTENTS XXI 



DIVISION VI. MICROBIOLOGY OF ALCOHOLIC FERMENTATION AND DERIVED 



PRODUCTS (Bioletti) 



CHAPTER I. WINE .603 



Grape juice and wine as culture media. The microorganisms found on grapes, 

 Molds, yeasts, pseudo-yeasts, bacteria. The microorganisms found in wine, 

 Aerobic organisms (mycodermae, acetic bacteria), anaerobic organisms (slime- 

 forming bacteria, propionic and lactic bacteria, mannitic bacteria, butyric bac- 

 teria). Control of the microorganisms, Before fermentation, during fermenta- 

 tion, after fermentation. Prohibition and wine. 



CHAPTER II. BEER 622 



Raw materials and microorganisms of brewing, Grains employed, yeasts of beer, 

 kinds of beer. Process of brewing, Outline, malting (production of enzymes), 

 work of enzymes and bacteria, fermentation (work of yeast), after treatment. 

 Diseases of beer. 



CHAPTER III. MISCELLANEOUS ALCOHOLIC BEVERAGES AND PRODUCTS . , 628 



Cider and perry. Fermented beverages of various fruits. Hydromel or mead. 

 Miscellaneous fermented beverages, Mexican pulque, sake, pombe, ginger beer.- 

 Distilled alcohol, Introduction (uses and sources of alcohol), Methods (prep- 

 aration of the sugar solution, fermentation). 



CHAPTER IV. MANUFACTURE OF VINEGAR 636 



Acetic fermentation, Nature and origin of vinegar, vinegar bacteria. Processes of 

 manufacture, Raw materials, fermentation, starters and pure cultures, apparatus, 

 domestic method, Orleans method, Pasteur method, Rapid methods, rotating 

 barrels, function of the film, after treatment. Diseases. 



DIVISION VII. MICROBIOLOGY OF SPECIAL INDUSTRIES 



CHAPTER I. SPECIAL INDUSTRIAL FERMENTED PRODUCTS . 649 



Acetone and acetic acid (Cruess). Lactic acid (Cruess). Citric acid (Cruess). 

 White lead (Cruess). Leather (Cruess). Indigo (Bioletti). Retting (Bioletti). 



DIVISION VIII. MICROBIOLOGY OF THE DISEASES OF MAN AND DOMESTIC 



ANIMALS 



CHAPTER I. METHODS AND CHANNELS OF INFECTION (McCampbell) t 659 



Infection defined. Microorganisms of diseases considered and classified, Patho- 

 genic bacteria, pathogenic protozoa, ultra-microscopic microorganisms or viruses, 

 the distribution of pathogenic microbic agents in nature. The occurrence of patho- 

 genic microbic agents upon and in the bodies of healthy animals and man. The 

 manner in which infectious agents enter the body and their sources, Air-borne infec- 

 tions, dust infection, droplet infections, water-borne infections, infections from 

 soil, infection from food, animal carriers of infection, human carriers of infection, 

 contact infection. The routes by which infectious microorganisms enter the body. 

 Variation in infection. The factors which influence the results of an infection, 

 Virulence, number, avenue, resistance. The exact cause of infections, Soluble tox- 

 ins, endotoxins, toxic bacterial proteins, other possible exact causes. The methods 

 by which infectious microorganisms are disseminated. The methods by which in- 

 fectious microorganisms are eliminated from the body. The effect of infectious 

 microorganisms upon the body, The period of incubation, local reactions, general 

 reactions (metabolism, blood-forming organs, parenchymatous tissues, epithelial and 

 endothelial tissues, erythrocytes and leucocytes, antibody formation). 



