SUBJECT INDEX 



Acet aldehyde formation by j'-east, 



51 

 Acetone formation, 54 



yeast, 37 

 Acetyl methyl carbinol, 54 

 Acid accumulation by ammonia 



consumption, 170 

 Acid amid fermentation, 59, 77 

 Acidity adjustment by organisms, 



255 

 Acquired resistance, 299 

 Adaptation of bacteria to disin- 

 fectants, 299 

 environment, 298 

 temperature, 225, 300 

 Adsorption of poison by char- 

 coal, 338 

 wound tissue, 337 

 Aeration of bacterial cultures, 209 

 Aerobic bacteria, definition, 79 

 Age and reduction potential, 203 

 Age, death by, 374 

 Alcohol oxidase, 23, 38, 65 

 Alcohol oxidation by palladium, 64 

 Alcohol utilisation by yeast, 176 

 Alcoholase, 23, 37 



temperature efifect upon, 130 

 Alcoholic fermentation and sugar 

 concentration, 116 

 by-products of, 42 

 mechanism of, 49 

 retarded by alcohol, 109, 



111 

 temperature coefficient, 1 22, 

 133 



Amino acids, types of decomposi- 

 tion, 57 



Amins from amino acids, 59 



Ammonia oxidation and oxygen 

 concentration, 117 



Amyl alcohol formation, 43, 58 

 as waste product of con- 

 struction, 147 



Anaerobic bacteria, definition, 79 

 conditions in aerobic cul- 

 tures, 80 



Antidotes in disinfection, 338, 358 



Anti-oxidants, 79 



Anti-protease in yeast, 39 



Arrangement of molecules in cell, 

 261 



Aspartic acid, reduced to succinic, 

 63 



Asphyxiation of bacteria, 387 



Autolysis of yeast, 12 



Autolytic enzymes, uniformity of, 

 67 



Auto-oxidation of cells, 18 



Availability of energy, 181 



B 



Bacteria in oil, heat resistance, 312 



size of, 395 

 Bad. coli, types of fermentation, 53 



typhosum, types of fermenta- 

 tion, 53 

 Bacteriophage, size of, 397 



growth mechanism, 264 

 Balance sheets of yeast growth, 175 

 Balanced salt solutions, 380 

 Bios, 202 



429 



