CONTENTS Xlll 



Page 



(d) Concentration of food and the growth rate 203 



(e) Temperature and the growth rate 213 



(J) Chemical stimulation of the growth rate 227 



IV. The Endpoint op Growth 230 



(a) Causes of the endpoint 231 



(6) Endpoint and chemical composition of food 237 



(c) Endpoints with an abundance of food 244 



(d) Influence of the concentration of food 245 



(e) Influence of temperature 251 



(f) Influence of chemical stimulants 254 



V. Mechanism of Growth 257 



(a) Molecular structure of the cell 257 



(b) The growth process 264 



(c) VariabiUty of the growth rate 266 



(d) Summary 269 



PART D. MECHANISM OF DEATH 



I. Definitions of a Dead Cell 270 



II. Methods of Measuring Death 272 



Endpoint method, plate counts, staining method . . . 272 



III. The Logarithmic Order op Death 274 



(o) Order of death of higher organisms 274 



(6) Order of death of bacteria 278 



(c) Mathematical formulation 280 



(d) Interpretations of the order of death 282 



(e) Physiological youth 288 



(J) Decreasing death rates 290 



(g) Frequency of the logarithmic order of death 293 



(h) Adaptation and selection of resistant strains 298 



(i) Summary 301 



IV. Death of Dry Bacteria 303 



(a) Order of death 303 



(6) Oxidation as the cause of death 305 



(c) Temperature coefficient of death 308 



(d) Summary 312 



V. Death by Freezing 313 



VI. Death by Heat 317 



(a) Methods of measuring 317 



(b) Order and rate of death at different temperatures . . .319 



