430 



SUBJECT INDEX 



Bacterium, acetic acid produced by 



85 



chrysogloea, nitrogen fixer, 252 

 diphtheria? in milk, 377 

 lactis aerogenes in milk, 376, 377 

 lactus acidi in sauerkraut, 412 

 lipsiense, nitrogen fixer, 252 

 pasteurianum, acid produced, 85, 86 



morphology of, 411 

 pneumonia?, alcohol-forming, 83 

 schutzenbachi, morphology of, 412 

 tartaricus, nitrogen fixed by, 252 

 termo, in putrefaction, 190 

 tuberculosis, in butter, 388 



composition of, 59 



influence of salt on, 408 



in milk, 377, 382 



in oleomargarine, 389 



in sewage, 364 



temperature relation of, 96, 98 

 Bacteroids, 291, 302, 303 



CALCIUM carbonate formed in soil, 173 

 losses in soil, 172, 173 

 on soil flora, 139 

 transformation in soil, 172, 173 

 Capsules, 43 



composition of, 61 



Carbohydrates, action of, in soil, 246 

 in bacteria, 58 

 influence on ammonia production in 



soil, 199 



on denitrification in soil, 242, 243 

 on nitrification in soil, 222 

 on nitrogen fixation in soil, 262 

 products formed from, by Azoto- 



bacter, 268 



as source of carbon, 68 

 Carbon bisulphid, action of, on soil, 127, 



128 



on Azotobacter, 128 

 on plants, 127 



compounds, influence of, on denitrifi- 

 cation, 243 

 cycle, 182, 183 



nitrogen ratio influence on nitrogen 

 fixation by Azotobacter, 263 

 264 



in soil, 191 



sources of, for bacteria, 68 

 for nitrifiers, 220, 221 

 for plants, 290 

 Catalyzers, definition of, 75 



as ferments, 71, 73 

 Canned food, bacteria in, 394 

 Canning, 407 

 Cellulose, 327 

 in bacteria, 42 



decomposing ferments, 327-335 

 early observations on, 327-330 



Cellulose decomposition by actinomy- 



cetes, 170 



ferments, aerobic, 333 

 function, 333, 334, 335 

 involution forms of, 333 

 isolation of, 330, 331 

 morphology of, 331-333 

 products formed by, 332 

 Decent work on, 333 

 in sewage, 363 



temperature relations of, 333 

 sources of energy for Azotobacter, 



263 



Cell wall of bacteria, 42 

 Cheese, bacteria in, 389, 390 

 Chemical preservation of foods, 408, 



409 

 Chemicals, influence of, on bacteria, 



108-117 



Chemotaxis, 108, 109, 304 

 Chitin in bacteria, 43 

 Chlorinated lime as disinfectant, 1 15 

 Chlorine compounds as disinfectants, 



114 

 Cholera due to water, 351, 352, 354 



vibrio, composition of, 61 

 Classification of bacteria, 46-57 

 bacterial products, 82 

 difficulties of, 46, 48 

 from food requirements, 67 

 Jensen's, 67 

 Migula's, 46 

 in regard to heat, 96 

 Soc. Am. Bact., 50 

 of bacterial enzymes, 79 



pigments, 93 



Linnaean system of, for plants, 48 

 of waters, 340, 341 



Climate, influence of, on nitrogen fixa- 

 tion, 283, 284 

 Clostridium, 86 



americanum, nitrogen fixed by,. 264 



utilization of cellulose by, 263 

 gelatinosum, 241 



nitrogen liberated by, 243 

 pasteurianum, discovery of, 250 

 method of growing, 272 

 morphology of, 252, 271 

 nitrogen fixed by, 264 

 occurrence of, in water, 254 

 physiology of, 272 

 symbiosis with Azotobacter, 276 

 Cocci, 37 

 Cold, influence of, on pathogens, 406 



preservation of food by, 405 

 Colloids, influence on Azotobacter, 260, 



261 

 Composition of bacteria, 58-61 



of water bacillus, 60 

 Copper, action of, on soil bacteria, 122, 



123 



in food, 397 

 Crenothrix polyspora, 180 



