58 STATE BOARD OF AGRICULTURE. 



G. FERMENTATION. 



I. Factors Controlling Fermentations. 



1. Presence of micro-organism. 



2. Purity of culture. 



3. Vigor of cell. 



4. Character of fermentable material. 



5. Air supply. 



6. Reaction of medium. 



7. Temperature. 



8. Concentration of fermentation solutions. 



II. The Production of Enzymes by Micro-Organisms. 



1. Formation of enzyme in cell. 



2. Its secretion by the cell. 



3. Determinative methods for study. 



4. Environmental influences. 



III. The Fermentations. 

 General. 



1. The enzymes. 



a. Cytases. ' 



b. Diastases. 



c. Invertases. 



d. Glucases. 



e. Inulases. 



f. Trehalases. 



g. Raffinases. 



h. Lactases, et cetera, 

 i. Proteolytic. 



Peptic like. 



Tryptic like. 



Bacteriolytic, et cetera, 

 j. Lipases, 

 k. Clotting. 



Rennin. 



Thrombase. 

 1. Et cetera. 



2. Materials acted upon. 



a. Celluloses. 



b. Starches. 



c. Sugars. 



d. Fats. 



e. Proteins. 



f. Et cetera. 



3. Products resulting. (To be continued with 1 and 2.) 



