52 STATE BOARD OF AGRICULTURE. 



IV. Detei'iiiinatioD of Micro-Organisms. 

 1. Methods employed. 

 '2. Differential characteristics. 



15. PHYSIOLOGIC. 



I. Cell studies. 



1. Composition of cell contents. 



2. Composition of cell wall. 

 'A. IMgnient formation. 



4. Light production. 



5. Heat production. 



(). Absorption of assimilation of foreign bodies. 

 7. Cliemotaxis. 

 8.' Plasmolysis. 

 II. Studies in 



1. Elements requii-ed in growth of micro-organisms, 

 2.- Respiration. 



3. Nutrition. 



4. Moisture. 



5. (Jultivatiou temperatures. 



6. Conditions of media. 



7. Physiologic test-media. 



8. Identification and determination by means of 



a. Cultural physiologic methods. ^ , 



b. Cliemic tests. 



c. Physical tests. 



1 IT. Studies in 



1. Symbiosis. 



2. Metabiosis. 



3. Antibiosis. 



IV. Common Fermentative Changes Wrought by Micro-organisms. 



1. Studies in enzymes. 



a. Kinds. 



b. Actions and materials fermented. 



c. Conditions under which they act. 



Temperature. 



("oncentration of solutions. 



Reaction of material. 



Extent of accumulated products. 



Et cetera. 



2. I'roducts manufactured by fermentation. 



a. Necessary conditions of production. 



b. Most favorable conditions of production. 



c. Methods of determination. 



Qualitative. 

 Quantitative. 



d. Constancy and variability of products. 



e. Gradation in fermentation changes. 



Intermediate products. 

 Ultimate products. 



