INDEX 



521 



Encrusting substances, 235. 

 Enol form, 95. 

 Entada scandens, 265. 

 Enzyme action of colloids, 410. 



— — reversibility, 473. 



Enzymes, 455 ; chemical constitu- 

 tion, 463 ; classification, 459 ; 

 concentration of, and of sub- 

 strate, 469 ; conditioning 

 factors, 466 ; influence of end 

 products, 471 ; isolation and 

 purification, 460 ; mode of 

 action, 464 ; reaction of 

 medium, 468 ; specificity, 464, 

 465 ; thermal death point, 

 467 ; thermal inactivation, 

 467, 46S. 



— and radiation, 472. 

 Erepsin, 460, 481. 

 Ereptase, 458. 

 Ergosterol, 49. 



Ergot, 2, 120, 181, 365, 373. 



Ergotinine, 365. 



Ericaceae, 4. 



Eriodictyol, 300. 



Erythrodextrin, 166. 



Erythroxylaceae, 363. 



Erythroxylon Coca, 362. 



Essential oils, 69. 



Ester method, 444. 



Estimation of sugars, 133. 



Ethereal sulphate, 191. 



Ethyl alcohol, manufacture, 73 ; 

 occurrence in plants, 69. See also 

 under Zymase and Fermentation. 



Eucalyptus, 69, 122, 267, 278, 301. 



Eugenia caryophyllata, 69. 



Eugenol, 250. 



Euglenieae, 76. 



Eiionymus atropurpurea, 70. 



— europcsus, 69, 70, 311. 

 Euphorbia, 146, 474. 

 Euroiium, 474. 

 Euxanthone, 335. 

 Evernia vulpina, 172. 

 Evernic acid, 305. 

 Everninic acid, 305. 

 Excelsin, 425. 



Fagus silvatica, 373. 



Fats, I ; characterization, 14 ; 

 chemical properties, 9 ; con- 

 stitution, 4 ; estimation, 16 ; 

 extraction, 12 ; hydrolysis, 9 ; 

 industrial uses, 31 ; micro- 

 chemical reactions, 44 ; oc- 

 currence, I ; physiological sig- 

 nificance, 34 ; quantitative 

 methods, 20 ; saponification, 

 10 ; seasonal variation, 3 ; 

 spontaneous changes, 28 ; 

 translocation, 42. 



Fats, formation from carbohydrates, 



36. 

 Fatty acid series, 5. 

 Fehling's method of sugar estimation, 



126. 

 Fermentation, modes of, 491, 492. 

 Festuca, 178. 

 Ficus, 268, 474, 482. 

 — carica, 404, 437. 

 Filices, 190. 

 Fisetin, 334. 

 Flagellates, 167. 

 Flavones, 321, 333. 

 Flavonol, relationship with catechols, 



298. 

 Flax, 37. 

 Floridese, 120. 



Food reserves and temperature, 177. 

 Formaldehyde, 60, 65 ; occurrence, 



67 ; tests, 66. 

 Formhydroxamic acid, 451. 

 Fraxinus ornus, 70. 

 Frohberg yeast, 488. 

 Fructose, 95, loi ; constitution, 



102 ; fermentation by yeast, 496 ; 



occurrence, loi ; preparation, 



loi ; properties, 102 ; reactions, 



102. 

 Fucose, 94. 



Fucoxanthin, 313, 331. 

 Fucus, 415. 

 Funkia, 34. 



Fusarium lycopersici, 438. 

 Fusel oil, 452, 486. 

 Fustic, old, 302. 



Gagea, 34. 



Gaillardia Loremiana, 34, 35. 



Galactans, 184, 185, 192. 



Galacto-araban, 185. 



Galactolipins, 56 ; occurrence, 56 ; 

 physiological significance, 57. 



Galactose, 95, 104 ; detection, 105 ; 

 estimation, 130 ; occurrence, 104 ; 

 preparation, 104 ; properties, 105. 



Galanthus nivalis, loi. 



Galeopsis tetrahit, 320, 321. 



Gallic acid, 278, 281, 283, 290. 



Gallotannic acid, 266, 288 ; con- 

 stitution and synthesis, 291 ; 

 detection in presence of gallic 

 acid, 290 ; extraction, 289 ; re- 

 actions, 290. 



Galloyl gallic acid, 284. 



Gambier catechin, 295. 



Gambir, 301. 



GauUheria ovalifolia, 4. 



Gein, 121, 250. 



Gel formation, 402. 



Genista tinctoria, 334. 



Gentiacaulin, 121. 



Gentiana lutea, 125, 335. 



