Bacteria and Their Relations to Life 



395 



5. Refrigeration 



6. Antiseptics : 



Common salt 



Acetic acid 

 Hydrogen peroxide 

 Chloride of lime 

 Formaldehyde 

 Corrosive sublimate 

 Iodine 



7. High osmotic pressure 



by salt and sugar 



8. Sterilization by heating 



to boiling point 



Pasteurization 

 Sealing 



Precipitation by alum 

 Vaccination 

 Antitoxins 



Avoiding contact with 

 infected persons 



INIeats, fruits, vegetables, dairy products 



Meat packing, cleansing mucous mem- 

 branes, surgery 

 Packing and pickling 

 Cleansing wounds, preservation of milk 

 Purifying water supplies 

 Fumigation, seed treatment 

 Sterilizing wounds, surgery 

 Sterilizing wounds, surgery 



Curing meats, preserves, jellies 



Canning and cooking, seed treatment, 



sterilizing surgeons' instruments 

 Milk, beer, wine 



Canning, sterile bandages, and dressings 

 Water supplies 



Typhoid, bubonic plague, "colds" 

 Diphtheria, tetanus 



'' Colds," influenza, and other diseases 



W. B. Saunders Company, 



REFERENCES 



DucLAUX, E. Pasteur: The History of a Mind. 



Philadelphia; 1920. 

 Smith, E. F. Introduction to Bacterial Diseases of Plants. W. B. Saunders 



Company, Philadelphia ; 1920. 

 Vallery-Radot. The Life of Pasteur. Doubleday, Page & Co., Garden City, 



New York. 



