CONTENTS 



PAirr I 



GENERAL CONSIDERATIONS 



CHAP. I'A^E 



I. Introduction ------- 1 



II. Hydrogen Ion Concentration and pR ; Oxida- 

 tion-reduction Potentials - - - - 4 



III. Colloids and Adsorption - - - - 26 



IV. Enzymes -------- 36 



V. The Chemical Composition of Bacteria, Yeasts 



AND THE Lower Fungi - - - - 56 



PART II 



METABOLISM 



VI. The Nutrition of the Autotrophic Bacteria 67 



VII. The Nutrition of the Heterotrophic Bacteria 80 



VIII. Adaptive and Constitutive Enzymes - - 89 



IX. Growth Factors ------ 98 



X. Chemotherapy ------- 122 



XL Antibiotics ------- I£6 



XII. Bacterial Respiration ----- 187 



XIII. Nitrogen Metabolism ----- 214 



XIV. Carbon Metabolism _ . - - - 240 



XV. Alcoholic Fermentation . - _ . 262 



XVI. The Fermentation Products of the Lower 



Fungi -------- 282 



XVII. Industrial Fermentations - - - - 310 



XVIII. The Proteins of Micro-organisms - - 328 



XIX. The Polysaccharides of Micro-organisms - 345 



XX. The Lipoids of Micro-organisms - - - 369 



XXL The Pigments of Micro-organisms - - 385 



61 ^fiii 



