Vin CONTENTS 



CHAPTER IV. 



CLASSIFICATION OF BACTERIA 



Migula Classification 46 



International Rules of Botanicas Nomenclature 49 



Classification of American Bacteriological Association .... 50 



The Class Schizomycetes 50 



Order Myxobacteriales 50 



Order Thiobacteriales 50 



Order Chlamydobacteriales 50 



Order Actinomycetales 50 



Order Eubacteriales 52 



CHAPTER V. 



COMPOSITION OF BACTERIA 



Elementary Composition 58 



Moisture 58 



Organic Constituents 58 



Carbohydrates 58 



Extractives 58 



Proteins 59 



Inorganic Constituents 61 



Variation in Composition of Different Parts of Cell 61 



References 62 



CHAPTER VI. 



FOOD REQUIREMENTS 



Minimum Requirements 63 



Maximum Requirements 64 



Function of Food 64 



Source of Energy 64 



Moisture 65 



Osmotic Pressure 67 



Kinds of Food Required . . 67 



Carbon 68 



Nitrogen 68 



Hydrogen 68 



Sulphur 69 



Phosphorus . 69 



Potassium I 69 



Other Inorganic Substances 69 



Oxygen Requirements 69 



Vitamines 70 



References 70 



CHAPTER VII. 



BACTERIAL METABOLISM ENZYMES 



Early Theories of Fermentation 71 



Definition of Enzymes 72 



Terminology 75 



Properties of Enzymes .76 



Classification 79 



Hydrolytic Enzymes 79 



Oxidizing Enzymes 81 



References . 81 



