APPENDIX 549 



3. Bacteria as useful organisms. 

 (a) In food preparation. 



1. Ripening and flavoring of dairy products. 



2. Making of vinegar. 

 (6) In agriculture. 



1. Decay. 



2. Nitrification ; comparison with dentrification. 



3. Nitrogen ; fixation. Nitrogen cycle. 



4. Rotation of crops. 



(c) In other industries and arts. 



1. Retting of flax. 



2. Tanning of leather. 



4. Bacteria as harmful organisms. 



(a) In decay of foods (optional) ; methods of food preservation. 

 (6) In causing disease. 



5. Pathogenic microorganisms ; study of the following diseases : 

 diphtheria, tuberculosis, colds, typhoid fever, smallpox, tetanus, 

 hydrophobia, malaria, yellow fever, focal infections ; to bring out 

 the following principles : 



(a) Sources of infection ; contact, food, and drink, air, human 



carriers, insect carriers. 

 (6) Bacterial poisons ; toxins, ptomaines. 



(c) Methods of protections ; skin, adaptations of respiratory 

 tract, white corpuscles. Antibodies (antitoxins, lysins, 

 agglutinins, and opsonnis). 



(d) Methods of immunity and immunization. 



1. Active; vaccination, toxin-antitoxin innoculation ; 

 Pasteur treatment. 



2. Passive ; antitoxin treatment. 



3. Tests for immunity ; Schick test. 



(e) Description of the causative organism, general character 

 of disease, symptoms, diagnosis, prevention, and treatment 

 (where discussion is feasible) for each of the diseases. 



(/) Work of the Department of Health. 



(g) Biography ; scientific contributions of Jenner, Lister, Pas- 

 teur, Koch, Metchnikoff, Ehrlich, 



