190 



INDEX 



Fkcher, on cilia of bacteria, 170; on 



classification of, 170, 171 ; on enzymes, 



176 ; on phosphorescent bacteria, 172; 



on plankton bacteria, 172. 

 Fischer and Lindner, on enzymes of yeast, 



178. 

 Fission of bacteria, 16; rapidity of, 17; 



regular and irregular sequence of, 19. 

 Fixing of bacteria, 6. 

 Flagellata, relationship of to bacteria, 38. 

 Flagellum, taxonomic importance of, 31. 

 Flax, retting of, 123. 

 Flexile filaments, 16. 

 Fliigge, on decrease of virulence, 183 ; on 



micro-organisms, 169; -- pathogenic, 



171 ; on sterilization of milk, 177. 

 Fodder, lactic fermentation of, 1 20. 

 Fodor, bactericidal action of blood, 183. 

 Formic acid, production of by bacteria, 1 14. 

 Formic aldehyde, lethal percentage of, 83. 

 Fossil bacteria, 161 ; literature of, 182. 

 Frank, on symbiosis, 174 ; F. and Kruger, 



on potato scale, 179. 

 Frankel, on pneumonia, 181 ; germ of, 149; 



on nutrition of bacteria, 171. 

 Freudenreich, on bacteria in cheese and 



milk, 176 ; on kephir, 177. 

 Freund, occurrence of cellulose in tubercle 



bacilli, 9. 



Frog spawn bacterium, 124. 

 Fruits, causes of rotting of, 99. 

 Fumaric acid, bacterial decomposition of, 



115. 

 Fungi and bacteria, comparison between, 



35, 36. 

 Fusel oil, produ tion of, 132. 



Gabritschewsky, on chemotaxis of leiro- 

 cytes, 173. 



Caffky, on typhoid fever, 182. 



Galvanotropism, 73. 



Ganghofner, on serum treatment of diph- 

 theria, 184. 



Garden mould, presence of bacteria in, 47. 



Garre, on aetiology of inflammation, 180; 

 on production of carbuncles, 148. 



Gartner, on heredity of tuberculosis, 181. 



Gases, toxicity of, 86. 



Gastric juice, action of on bacteria, 87, 174 ; 

 on cholera germs, 156. 



Geotropism, absence of in bacteria, 73. 



Geppert, on disinfection, 173. 



Gelatine media, 57; liquefaction of, 58. 



Germination of spores, 20, Fig. II, 22 ; of 

 yeast, 127. 



Gilbert and Uominici, on bacteria of intes- 

 tine, 1 80. 



Glabrificines, 184. 



Glacier ice, occurrence of bacteria in, 46. 



Glanders germs, growth of in milk, 117, 118. 



Globig, on thermophile bacteria, 173. 



Gloedapsa, shape of, 37. 



Glucase, 178. 



Glycerine, chemotaxis of, 79 ; fermentation 

 of, 114; nutritive value of, 57; pro- 

 duction of by yeast, 132 ; resistance of 

 spores to, 84 ; as source of C, 55 ; 

 influence of on assimilation of N, 56. 



Glycocol, 100. 



Godlewski, on nitrate bacteria, 175. 



' Gommose bacillaire ' of vine, 138. 



Gonidia, 22. 



Gonococci, 30, 49, 180, 143, Fig. 27 ; media 

 for, 57 ; properties of, 148. 



Gonorrhoea, cause of, 148 ; -- rheumatism, 

 cause of, 149 ; literature of, ito. 



Gonnermann, on root-nodule bacteria, 174. 



Gottstein and Schleich, 184. 



Gourd, min., max. and optimal temperatures 

 for germination of, 74. 



Gramtlobacter, 30 ; G. lactobutyricus, 1 1 ; 

 G. saccharobutyrtius, 121. 



Granulose, in bacteria, 13, 121, 139. 



Gregarineae, 41. 



Grimbert, on B, orthobutylicus, 177. 



Gruber, on glabrificines, 184. 



Gum arabic, butyric fermentation of, 121. 



Gumprecht, on tetanus poison, ii>2. 



Giinther, on Vibrio aquatilis, 182. 



Haemamoeba^ 40. 



Haemopoeic organs, 161. 



Haemosporidia, 41. 



Halibacterium, 30. 



Halogens, germicidal action of, 84. 



Hamburger, on action of gastric juice on 

 bacteria, 174. 



Hansen, on acetic bacteria, 112, 176; in- 

 fluence of heat on sporulation, 1 29 ; 

 on Proteus, 102 ; on putrefactive 

 bacteria, 175 ; on yeast, no, 178. 



Haplobacteria, 2 ; ordinal rank of, 31. 



Haplobacterineae, 32. 



Haplomycetes, 41. 



Havannah tobacco, bacteria of, 124. 



Heat, evolution of from seeds, 62, from 

 bacteria, 63 ; influence of on ferments, 

 109 ; on virulence of anthrax bacilli, 

 28 ; production of by blicrococctis, 63 ; 

 resistance of spores to, 128. 



Heider, on Vibrio danubhtes, 182. 



Heim, on pathogenic bacteria of milk, 

 butter, and cheese, 177. 



Helfeld, on manure bacteria, 175. 



Hellriegel and Wilfahrt, on assimilation of 

 free N, 91, by Leguminoseae, 174. 



Hemp, retting of, 123. 



Herpes, 36 ; cause of, 42. 



Hesse, on agar culture, 172; on bacterio- 

 logical analysis of air, 171. 



Hibernation of bacteria, 75. 



Holocarpous, 36. 



Homococcaceae, 33 ; chaiacters of, 32. 



