438 



SUBJECT INDEX 



Temperature coefficient of enzyme 

 destruction, 124, 129 

 fermentation, 122, 130 

 growth, 214, 221 

 poisoning, 363 

 protein coagulation, 326 

 influence upon yeast com- 

 position, 253 

 limits, controlled by food, 157 

 Thermal death point, 332 



time, 334 

 Thermophilic bacteria, death by 

 heat, 329 

 of spores by heat, 323 

 Toxicity of chemicals (see Disinfec- 

 tion). 

 Trapping of intermediate products, 



51 

 Trypsin, 23 

 Tryptophane changed to trypto- 



phol, 44 

 Turbidity as measure of growth, 162 

 Types of fermentation, 66, 155 



changed by concentration, 

 157 

 kind of medium, 155 

 temperature, 156 

 Tyrosine changed to tyrosol, 44 



U 



Ultra-violet Ught, death by, 372 

 radiated by bacteria. 23, 34 



Urea bacteria, fermenting capac- 

 ity, 107 



Urea bacteria, oxygen require- 

 ments, 78 

 fermentation, 61, 77 



Urease, 23, 36 



Uric acid fermentation, 61 



Urocanic acid from histidine, 58 



Viabihty of dry bacteria, 303 



bacteria in water, 377, 382 

 Vinegar oxidase, 23, 38 

 Vitamin C, inactivated by heat, 

 325 



W 



Waste products of construction, 



173 

 Wear and tear, definition, 16 

 Weight of microorganisms, 397 

 Wheat seeds, order of death, 275, 



287 



X-rays and bacteria, 261 

 causing death, 372 



Yeast composition and tempera- 

 ture, 253 

 with different foods, 242, 

 247, 253 

 Yeast crop (see Endpoint of 

 Growth), 

 dough raising power, 240 

 fermenting capacity, 105 

 growth, 175, 211, 238 

 keeping quahty, 240, 243 

 manufacture, 177, 237 

 protein content (see Yeast 



Composition), 

 quantity and endpoint of 



fermentation, 147 

 rate of gas production, 105 

 size of, 396 

 softening of, 240, 243 

 types of fermentation, 49 

 Yield (see Endpoint of Growth). 

 Youth, physiological, 288 



Variability of growth rate, 266 

 disinfection results, 345 



Zymases, 23, 35 



