324 



EXPERIMENT STATION EECOKD 



Lachimsterua— Continued, 

 pntiuelis, notes, (27) 657. 

 revision, (35) 407. 

 spp., bacterial disease of, (32) 61. 

 spp., habits and control, (39) 565. 

 spp., notes, (26) 60; (29) 52, 561; (30) 656; (33) 



351; (36) 753. 

 spp., oviposition, (38) 761. 

 studies, (35) 760. 

 tristis, life history, (29) 359. 

 Lachnus — 



cui-vipes n.sp., description, (28) 60. 

 glehnus n.sp., description, (35) 56. 

 Junipcri, notes, (27) 255. 

 juniperivora n.sp., description, (40) 651. 

 parvTis, new genus for, (40) 651. 

 persicae, remedies, (31) 155. 

 viminalis, notes, (33) 554. 

 Lacquers, methods of examination, (29) 811. 

 I/actade, manufacture and use, (40) 379. 

 Lnctalbumin— 



composition, (38) 505. 

 determination in milk, (33) 16. 

 hydrolysis products of, (33) 867. 

 lysin content. (31) 559. 

 relation to color of milk fat, (31) 275. 

 tryptophan in, (28) 411. 

 value for growth, (37) 804, 865. 

 Lactarius piperatus, composition, (26) 802. 

 Lactase — 



in alfalfa, (32) 411. 

 of mammary glands, (30) 204. 

 Lactation- 

 early, effect on development of animals, (33) 265. 

 eficct on growth, (40) 877. 

 period, metabolism during, (31) 663. 

 Lactescence in plants, (32) 130. 

 Lactic acid — 



as aflected by — 



hydrogen peroxid, (28) 202. 



ultraviolet rays, (28) 201. 

 bacillus, Bulgarian, notes, (2S) 777. 

 bacillus in butter, notes, (26) 478. 

 bacteria — 



as affected by acid-destroying yeasts, (29) 8. 



as affected by proteolytic products of auto- 

 lyzed yeast, (39) 10. 



biological properties, (31) 506. 



classification, (28) 75; (34) 76. 



classification and nomenclature, (35) 178. 



culture, use in sOage, (33) 467. 



cultures, dried, preparation, (31) 773. 



development in mUk, (29) 172; (36) 475, 502. 



eflect on sUage, (35) 373. 



formation of p-oxyphenylethylamin by, 

 (32) 503. 



forms of, (29) 475. 



heat resistance, (39) 78. 



in dairy products, (28) 276. 



in milk, origin, (34) 473. 



in pasteurized milk, (36) 674. 



proteoclastic power, (36) 673. 



proteolytic activity in milk, (36) 476. 



reciprocal action of, (28) 276. 



relation to keeping qualities of butter, (39) 

 78. 



resistance to pasteurization, (33) 675. 



use in ensiling beet tops, (34) 767. 



use in pickling cucumbers, (28) 616. 



use in silage making, (32) 567, 767. 

 behavior in beef extract, (26) 408. 

 behavior toward oxidizing agents, (26) 25. 

 decomposition by yeasts, (37) 202. 

 determination, (27) 498. 

 determination in — 



biological products, (36) 808. 



organic substances, (32) 114. 



presence of protein, (29) 309. 



tomato products, (26) 25. 



urine, (34) 613. 



wine, (29) 119. 

 effect on- 

 baking quality of flour, (37) 861. 



bread fermentation, (27) 268. 



hemolytic reaction, '(36) 878. 



plants, (37) 224. 

 extraction with ether, (37) 414. 

 ferment therapy, description, (26) 173. 

 formation in incubated eggs, (28) 664, 711. 

 germicidal effect in milk, (33) 460. 



Lactic acid— Cominued. 

 in corn silage, (29) 712. 

 honey. (26) 25; (28) 166. 

 sisal, (29) 615. 

 sour milk, (39) 613. 

 wine, (31) 315. 

 iodoform reaction of, (30) 414. 

 origin and role in muscles, (31) 167. 

 role in digestion, (36) 763. 



starters, preparation and propagation, (40) 79. 

 thiophene test for, (40) 114. 

 use m bread making, (33) 864. 

 volatility of, (30) 707. 

 Lactic- 

 ferment cultures in cheese making, (31) 375. 

 ferment, keeping, (31) 375. 

 fermentation, action of mixtures of salts on, (40) 



581. 

 ferments — 



and streptococci, action of antiseptics on, 



(38) 77. 

 as affected by temperature, (35) 482. 

 effect on milk protein, (33) 714. 

 habituation to poisons, (33) 803. 

 in therapy, (39) 99. 



pharmaceutical, bacterial content, (27) 179, 

 use, (27) 170. 

 organism products, effect on Bacillus typhosus, 



(26) 776 

 starters, tests, (35) 176. 

 Lacto, preparation, (30) 61. 

 Lactoantiserum, use, (30) 112. 

 Lactobacillus fermentum, studies, (35) 278. 

 Lactochrome, investigations, (32) 19. 

 Lactoglobulin— 



composition, (38) 505. 

 relation to serum proteins, (37) 8. 

 Lactose- 

 absorption in the intestines, (28) 763. 

 acetvlated derivatives, optical rotatory powers, 



(36) 202. 

 antiscorbutic potency, (40) 464. 

 as protective agent for invertase, (26) 504. 

 determination, (26) 709; (34) 611; (39) 315; (40) 



507. 

 determination — 



after heating and addition of sodium bicar- 

 bonate, (40) 613. 

 in milk, (27) 506; (28) 205; (30) 414, 508; (33) 



503; (34) 506; (38) 615. 

 in milk chocolate, (40) 14. 

 eflect on — 



ammonia production and use in killed 



plants, (28) 327. 

 ammonification, (28) 718. 

 infant digestion, (33) 663. 

 intestinal flora, (36) 664. 

 plant respiration, (26) 628. 

 examination, (20) 313; (27) 4!1. 

 extraction from mOk serum, (26) 276. 

 free extract as factor in milk judging, (39) 111. 

 heat of combustion, (26) 160. 

 heated, nutritive value, (34) 369. 

 industrial manufacture, (40) 415. 

 manufacture from milk, (30) 378. 

 origin in milk, (30) 204. 

 resorption in small intestine, (29) 268. 

 separation from galactose and glucose, (26) 202. 

 utilization by green plants, (32) 823. 

 Lactuca — 



scariola, leaf position, (28) 228. 

 spp., rubber from, (29) 241. 

 Lady beetles — 



aphis eating, preservation, (26) 253. 



ashy-gray, notes, (31) 754. 



beneficial, in Piedmont, Italy, (28) 757. 



biology, (30) 754. 



collecting, (27) 361. 



common eastern, introduction, (32) 846. 



common, notes, (32) 654. 



control of aphids by, (34) 555; (39) 663. 



corrupted, notes, (29) 4.53. 



destruction by white fungus, (26) 454. 



destructive to citrus plant lice, (26) 755. 



injm-ious to potatoes, (30) 255. 



introduction into California, (34) 361. 



introduction into Florida, (39) 461. 



life history, (33) 562. 



life history and habits, (34) 555. 



notes, (27) 561; (29) 261. 



