Bacterolosie. 123 



-"ö 



Smith, R. G., A Gelatin-hardening Bacterium. (Proc. Linn. 

 Soc. N. S. Wales 1905). 



The bacterium was isolated from the tissues of Schbnis niolle 

 which was exuding a turquoise-coloured gum-resin. When it was 

 grown lipon ordinary glucose-gelatin , the medium became deep-brown 

 in colour and was not liquefied when heated to the boiling point of 

 water. Tannin, formaldeh3'de, or oxidising enzymes could not be 

 detected. Autorreferat. 



Smith, R. G., A Pleomorphic Slime-Bacterium. (Proc. Linn. 

 Soc. N. S. Wales 1905). 



The micro-organism grows in suitable media, producing a slime 

 which jäelds a gum with the reactions of arabin. It is easily hydro- 

 lysed to a mixture of two reducing substances, one of which is 

 arabinose; the other is related to galactose, but gives an osazone 

 melting at 184°. According to the combination of nutrients, the bacte- 

 rium grows as 1. a bar of greater breadth than lenght, to ,the long 

 sides of which are attached rounded wing-like capsular structures; 

 2. a rod with elongated capsular wings; 3. a rodshaped capsule 

 with a transverse bar, a central coccus or square; and 4. abipolar or 

 with uniformly staining- naked rod with rounded ends. 



Autorreferat. 



Smith, R. G., The Origin of Natural Immunity towards 

 the Putrefactive Bacteria. (Proc. Linn. Soc. N. S. Wales 1905). 



The author shows: 1^'. That there is a close analog}^ or identity 

 betvveen the production of bacteriolytic bodies and the digestion of 

 food. 2^. That bacteria do traverse the intestinal wall, and that 

 negative experimental results regarding the same are untrustworthy. 

 30. That natural immunity, especially towards the bacteria that 

 normally inhabit the intestinal tract, is occasioned and maintained 

 bj^ the comparativeh-- few bacteria which, in crossing the intestinal 

 wall and possibty gaining access to the bod}^ fluids and organs, 

 stimulate the cells to produce immune bodies. 4*^. That the aggluti- 

 nation of bacteria may claim a much more active part in the 

 production of immunit}' than is generally supposed. Autorreferat. 



Smith, R. G., The Possible Relationship between Bacte- 

 ria and the Gum of Hakea saligna. (Proc. Linn. Soc. N. S. 

 Wales 1905). 



The conclusions to which this research has led, are as foUow: 

 10. The gum of Hakea saligna is neither arabin, metarabin, nor 

 pararabin. The hj^drolytic products consist of reducing bodies that 

 yield indefinite osazones, and are probably akin to the furfuroids of 

 Gross, Bevan and Smith. It is not pectin, although it approaches 

 this substance in some respects. 2". Of the bacteria occuring in the 

 tissues of the plant, the most probable producer of the gum is one 

 intermediate between Bact. acacice and its variety Bact. nietarabiman , 

 but as we do not yet know that the host plant can alter a gum once 

 formed by a bacterium, it cannot be said that the gum is produced 

 by this micro-organism. 3". Bacteria which produce galactan gums 



