708 A MANUAL OF THE PENICILLIA 



Mycophenolic Acid 718 



Notatin, Penatin, etc 718 



Penicillic Acid 719 



Penicillin 740 



Viridin 719 



Miscellaneous Antibiotics 719 



Arsenic Fungi 720 



Bulb and Corm Rots 721 



Cheese 721 



General Papers on Cheese 721 



Camembert and Related Cheeses 722 



Roquefort Type Cheese 723 



Miscellaneous Cheeses 724 



Deterioration and Spoilage 724 



Control Measures 724 



Fibers and Fabrics 725 



Food and Food Products 726 



Leather 727 



Optical Instruments 727 



Wood and Wood Products 727 



Enzymes 728 



Ergosterol 729 



Fat Production 730 



Fruit Rots 730 



Blue Rot of Apples and Other Non-Citrus Fruits 730 



Citrus Rots 732 



Metabolic Products — Miscellaneous 734 



Pathogenicity — Human and Animal 736 



General 736 



Dermatomy cosis 736 



Onychomycosis 736 



Miscellaneous 737 



Pathogenicity— Plant 738 



Corn Seedling Disease 738 



Palm Disease 738 



Miscellaneous 738 



Penicillia in Soil 739 



Penicillin 740 



General 740 



Assay 740 



Chemistry 741 



Commercial Production 741 



Crude Penicillin — Production and Use 741 



Culture Media and Production Methods 742 



Culture Variation and Selection 744 



Penicillinase 745 



Penicillins from Other Molds 745 



Use and Application 746 



Physiology 746 



Pigment Production 749 



Polysaccharide Production 751 



Tannin 752 



