CONTENTS 



SECTION I 



MORPHOLOGY, PHYSIOLOGY, AND CLASSIFICATION OF 



BACTERIA 

 CHAPTER I. INTRODUCTION 17 



The Microscope and Its Influence, 18. Nature and Classification of Microor- 

 ganisms, 20. Spontaneous Generation, 20. Relation of Microorganisms to 

 Fermentation and Decay, 21. Relationship of Microorganisms to Disease, 21. 

 Development of Laboratory Methods, 22. Development of Theories of Immun- 

 ity, 23. Development of Sanitary Science and Preventive Medicine, 23. 



CHAPTER II. MORPHOLOGY AND RELATIONSHIPS OF MICROORGANISM- 



CONCERNED IN DISEASE PRODUCTION 25 



Position of Pathogenic Microorganisms, 25. Differentiation of Animals and 

 Plants, 25. Subdivisions of the Thallophytes, 26. Morphology of Bacteria, 27. 

 Shape of Bacteria, 27. Grouping of Bacterial Cells, 28. Size of Bacteria, 30. 

 Histology and Structure of Bacteria, 31. Reproduction in Bacteria, 35. Mor- 

 phology of the Yeasts, Saccharomycetes, and Blastomycetes, 37. Form, Size, and 

 Grouping of Yeasts, 38. Histology and Structure of the Yeast, 38. Yeast 

 Protoplasm and Cell Inclusions, 38. Reproduction in Yeasts, 39. Morpholoau 

 of the Hyphomycetes or Molds, 40. Form and Size of Hyphomycetes or Molds, 40. 

 Histology and Structure of Molds, 41. Reproduction of Molds, 42. Morphol- 

 ogy of the Protozoa, 43. Form and Size of Protozoa, 44. Histology, 44. Repro- 

 duction, 44. 



CHAPTER III. PHYSIOLOGY OF MICROORGANISMS 45 



Food Relationships of Microorganisms, 45. Composition of the Cell, 45. Sources 

 and Kinds of Foods, 45. Moisture Relationships of Microorganisms, 46. Respir- 

 ation of Microorganisms, 47. Temperature Relationships of Microorganisms, 48. 

 Optimum Temperature, 48. Minimum Temperature, 48. Maximum Growth 

 Temperature, 48. Growth Temperature Range, 48. Thermal Death Point, 48. 

 Light Relationships of Microorganisms, 49. Effect of Electricity on Bacteria, 

 50. Relationships of Microorganisms to Chemicals, 50. Chemotaxy, 50. Tro- 

 pisms, 51. Influence of Reaction of Medium on Growth, 52. Antiseptics a>l 

 Disinfectants, 52. Disinfectants and Antiseptics in Common Use, 53. Adjust- 

 ment of Organisms to Osmotic Pressure, 55. Symbiosis, Antibiosis, and Com- 

 mensalism, 56. Pigment Production by Microorganisms, 56. Light Production by 

 Microorganisms, 57. Fermentation and Enzyme Production, 58. 



CHAPTER IV. CHANGES OF ECONOMIC SIGNIFICANCE BROUGHT ABOUT 



BY NON-PATHOGENIC ORGANISMS 61 



Production of Alcohol, 62. Production of Acids, 62. Decay and Putrefaction, 64. 

 Reduction Processes in Inorganic Compounds, 66. Oxidation of Inorganic 

 Compounds, 67. Miscellaneous Changes. 74. 



CHAPTER V. CLASSIFICATION OF MICROORGANISMS 75 



Classification of Bacteria, 76. Key to the Groups and Genera of Bacteria, 77. 

 Streptococcus, 77. Diplococcus, 78. Micrococcus, 78. Staphylococcus, 78. 

 Bacillus, 78. Spirillum, 79. Spiroehseta, 80. Chlamydobacteriacea?, 80. 

 Beggiatoa, SI. Classification of Yeasts, 82. Classification of the Molds, 82. 



11 



