L\l)E.\ 



197 



- bacilli, presence of in soil, 147; - 

 toxinc, 1 60. 



Tctramitus, ciliation of, 38. 



Thermogenic bacteria, 63. 



Thermogenous bacteria, 172. 



Thermophilic bacteria, 74 ; literature of, 173. 



Tticsiieni, partial parasitism of, 96. 



Thiobactcria, 65. 



Thit'cystis, pigment in, 12. 



Thiopcdia, 66 ; division of, 19; systematic 

 position of, 33. 



Thiospirillum^ 66. 



'J'hiotliri.v, 34, 66; arthrospores of, 22. 



Thrush, origin of, 39. 



Thymol, inhibitory percentage of, 82 ; 

 lethal, 83. 



Tischutkin, on bacterial digestion, 180. 



Tissues, pathogenic bacteria of, 145 ; de- 

 monstration of in, 142, 143. 



Tobacco, fermentation of, 124. 



Tolypothrix, 37. 



Toxalbumines, 53, 160. 



Toxic and antitoxic units, 166. 



Toxicity, influence of mixed solutions on, 

 86; relationship of dissociation to, 85. 



Toxines, intracellular, 160 ; preparation and 

 properties of, 159 ; poisonous character 

 of, 160; toleration of, 165; literature 

 of, 182-184. 



Trcuiescantia, cell-division in, 18. 



Traube, theory of fermentation, 134. 



Traumatic infection, 150. 



Trichobacteria, definition of, 2 ; ordinal 

 rank of, 31. 



Trichobacteriaceae, 34. 



Trichomonas intestinalis, 39 ; T. vaginalis, 



39- 

 Trichophyton totisurans, parasitism of, 42. 



Trimethylamine, 100. 



Trophotropism, 78, 173. 



Tubercle, cause of, 152; germs of, 153; 

 bacilli, growth of in milk, 117; invo- 

 lution forms of, 170 ; lethal percentages 

 of different poisons for, 81,83; sources 

 of, 118; in sputum, 143, Fig. 27; steno- 

 thermic character of, 74 ; vitality of, 

 144. 



Tuberculin, composition and preparation 

 of, 160; literature of, 182. 



TuberculomyceS) 27, 153. 



Tuberculosis, aetiology of, iSl ; influence 

 of on milk, 118; transference of, 152. 



Turgor, definition of, 5. 



Typhoid bacilli, 7, Fig. 5 ; decomposition 

 of fat by, 108 ; growth of in milk, 117, 

 118; plasmolysis of, 8, Fig. 6; poly- 

 trophism of, 29 ; suppuration due to, 

 147 ; fever, cause of, 154 ; aetiology 

 of, i Si. 



Tyrosin, 99 ; occurrence of in cheese, 119 ; 

 production of by bacteria, 98 ; putre- 

 faction of, loo. 



Tyiothri.-c, in cheese, 119; curdling of milk 



by, 118. 

 Tyrotoxine, 100. 



Urase, 178 ; mode of action of, 135. 



Urea, fermentation of, 134; nutritive value 



of, 57 ; bacteria, 103 ; literature of, 



175; 



Urobacillus Sckutaenbergii, 179. 

 Ustiliigti, yeast of, 1 30 ; U. carbo, resistance 

 of spores of to desiccation, 79. 



Vaccine lymph, 168 ; microbe, 40. 



Vacuoles in bacteria, 6 ; demonstration of, 

 7, Fig. 5. 



Vaill.ird, on hereditary immunity, 183. 



Valerianic acid, 100. 



Valeric acid, 100. 



Van Laer, on alcoholic fermentation, 177. 



Van Tieghem, on li.ic. amyloboctcr, 177; 

 on fossil butyric bacteria, 182; on 

 Leuconostoc mesenteroides, 178. 



Vegetables, mucilaginous fermentation of, 

 123 ; souring of, 120. 



Verworn, on Protista, 172. 



Vibrio, I, 102, Fig. 22; characters of, 34; 

 shape of, 2 ; V. albansis, phospho- 

 rescence of, 63 ; V. berolincnsis, patho- 

 genicity of, 156; V. buccalts, I, Fig. I ; 

 139, 140, Fig. 26 ; V. cholerae, 3, Fig. 2 ; 

 7, Fig. 5; 151, Fig. 28; cilia of; 15, 

 Fig. 8 ; culture of, 55, 156 ; plasmolysis 

 of, 8, Fig. 6 ; polar granules of, 9 ; 

 sensitiveness of to acid, 56 ; V. danu- 

 bicus, pathogenicity of, 156; V. rugula, 

 production of methane by, 121. 



Vibrion butyrique of Pasteur, 121. 



Vicia villosa, bacteroids of, 27, Fig. 14 ; 

 90, Fig. 19. 



Vine, bacterial diseases of, 138. 



Vinegar, manufacture and fermentation of, 

 no, in, 113. 



Virulence, definition of, 160. 



Virus animatiim, 142 ; inanimum, 159. 



Vital air, 60. 



Voges, on immunity to cholera, 182. 



Warington, on nitrification, 175. 



Water, percentages of in plants and ani- 

 mals, 52; presence of bacteria in, 45 ; 

 bacteriological analysis of, 46. 



Watson- Cheyne, on infection, 180; on Bac. 

 anthracis, 179. 



Watson-Cheyne and Cheshire, on Bacillus 

 alvei, 180. 



Weber's Law, 80. 



Wehmer, on Aspergillus yeast, 176; on 

 decay of fruits, 175. 



Weichselbaum, on inflammation of lungs, 

 181. 



Weizmann, on ripening of cheese, 177. 



Welter, influence of cold on bacteria, 173. 



