578 INDEX 



Brown, J. Howard. Hydrogen ions, titration and the buffer index of bac- 

 teriological media 555 



Buffer index of bacteriological media. Hydrogen ions, titration and the. . . . 555 



Cattle, Botulism in 69 



Cause, The, of eyes and characteristic flavor in Emmental or Swiss cheese. . 379 



Chart of the families and genera of the bacteria 575 



Cheese, The cause of ej^es and characteristic flavor in Emmental or Swiss. . 379 

 Chemical criteria of anaerobiosis with special reference to methylene blue. 1 

 Classification of the anaerobic bacteria. Suggestions concerning a rational 



basis for the. Studies in pathogenic anaerobes IV 521 



Colon -aerogenes forms isolated from natural waters. Some atypical 53 



Color standards for the colorimetric measurement of H-ion concentration. . 399 

 Colorimetric measurement of H-ion concentration. Color standards for the. . 399 



Committee on bacteriological technic, Progress report for 1920 135 



Conn, H. J. Rose bengal as a general bacterial stain 253 



, Chairman, Atkins, K. N., Kligler, I. J., Norton, J. F., and Harmon, 



G. E. Progress report for 1920 committee on bacteriological technic. . . 135 



Connell, J. T., and Holly, L. E. The nature of hemolj'sins 89 



, Warden, C. C, and Holly, L. E. The nature of toxin. The antigens 



of Corynebactcrium diphtheriae and Bacillus megatherium and their rela- 

 tion to toxin 103 



C orynebacterium diphtheriae and Bacillus megatherium and their relation to 



toxin, The antigens of. The nature of toxin 103 



Culture media, Solid, with a wide range of hydrogen or hydroxyl ion con- 

 centration 325 



Dernby, K. G., and Blanc, J. On the growth and the proteolytic enzymes of 

 certain anaerobes 419 



Eff'ect, The, of pepton upon the production of tetanus toxin 407 



Emmental or Swiss cheese. The cause of eyes and characteristic flavor in . . 379 



Enzymes, proteolytic. On the growth and the, of certain anaerobes 419 



Eyes, The cause of, and characteristic flavor in Emmental or Swiss cheese.. 379 



Families and genera of the bacteria, Chart of the 675 



Flagellation, Notes on the, of the nodule bacteria of Leguminosae 239 



Flavor, The cause of eyes and characteristic, in Emmental or Swiss cheese. . 379 



Florence, Laura. Spiral bodies in bacterial cultures. . . 371 



Foster, Laurence F. The biochemistry of Streptococcus hemolyticus 211 



. The relation of hydrogen -ion concentration to the growth, viability, 



and fermentative activity of Streptococcus hemolyticus 161 



, and Randall, Samuel B. A study of the variations in hydrogen-ion 



concentration of broth media 143 



Gas production, The, of Streptococcus kefir 127 



Gelatin determination, On decreasing the exposure necessary for the 571 



