APPENDIX 549 



Bacteria as useful organisms, 

 (a) In food preparation. 



1. Ripening and flavoring of dairy products. 



2. Making of vinegar. 

 (6) In agriculture. 



1. Decay. 



2. Nitrification ; comparison with dentrification. 



3. Nitrogen ; fixation. Nitrogen cycle. 



4. Rotation of crops. 



(c) In other industries and arts. 



1. Retting of flax. 



2. Tanning of leather. 

 Bacteria as harmful organisms. 



(a) In decay of foods (optional) ; methods of food preservation. 

 (6) In causing disease. 



Pathogenic microorganisms ; study of the following diseases : 

 diphtheria, tuberculosis, colds, typhoid fever, smallpox, tetanus, 

 hydrophobia, malaria, yellow fever, focal infections ; to bring out 

 the following principles : 



(a) Sources of infection ; contact, food and drink, air, human 

 carriers, insect carriers. 



(b) Bacterial poisons ; toxins, ptomaines. 



(c) Methods of protections ; skin, adaptations of respiratory 

 tract, white corpuscles. x\ntibodies (antitoxins, lysins, 

 agglutinins, and opsonnis). 



(d) Methods of immunity and immunization. 



1. Active; vaccination, toxin-antitoxin innoculation ; 

 Pasteur treatment. 



2. Passive ; antitoxin treatment. 



3. Tests for immunity ; Schick test. 



(e) Description of the causative organism, general character 

 of disease, symptoms, diagnosis, prevention, and treatment 

 (where discussion is feasible) for each of the diseases. 



(/) Work of the Department of Health. 



(g) Biography ; scientific contributions of Jenner, Lister, Pas- 

 teur, Koch, Metchnikoff, Ehrlich. 



