Index and Glossary 



485 



Stormer, 268, 272. 



Straw, denitrifying bacteria in, 187. 



Streptococcus mesenteroides, 449, 450. 



Strippings, bacteria in, 360. 



Stutzer, 313, 350. 



Subsoil, nitrogen in, 156. 



Sugar, 32, 43. 



Sulfate of iron, 299; -reducing bac- 

 teria, 297. 



Sulfates, influence of soil bacteria, 

 299. 



Sulfur, 28, 293; bacteria, 294, 298; 

 relation of, to bacterial develop- 

 ment, 298; transformation of, by 

 bacteria, 295. 



Sulfu retted hydrogen (a gaseous sub- 

 stance composed of the elements, 

 hydrogen and sulfur), 293, 297; 

 production by Proteus vulgaris, 

 295. 



Sulfuric acid, in manure conservation, 

 349. 



Sunlight, influence of, on bacteria, 

 41, 71. 



Superphosphates (fertilizers made out 

 of ground phosphate, rock, or bone, 

 by treatment with sulfuric acid), 

 287; in manure conservation, 349. 



Swelling of canned vegetables, 436. 



Sweet-cream butter, 403. 



Sweet clover, 231. 



Symbiosis (the living together of two 

 distinct organisms with benefit to 

 both, as, for instance, in the case 

 of legumes and their nodule bac- 

 teria), 197. 



Symbiotic nitrogen-fixing bacteria, 

 2C6. 



Tanks, 95. 



Tanning industry, bacteria in, 457. 



Temperature, relation of bacteria to, I 



36. 



Thaer, 266. 

 Thermophile bacteria (organisms de- | 



veloping only at comparatively 



high temperatures), 36. 



Thorn, 425, 426. 



Thomas slag (a by-product in the re- 

 fining of iron ore, containing phos- 

 phorus. The slag, when finely 

 ground, is a valuable source of phos- 

 phoric acid), 287, 288. 



Tillage, influence of, -on soil bacteria, 

 141; relation to denitrification, 189. 



Toxins (poisons produced by bacteria, 

 or other living organisms), 10. 



Transportation of milk, 394, 395. 



Tubercle bacteria (the organisms in 

 the nodules on the roots of legumi- 

 nous plants), forms of, 215; return 

 of, to the soil, 215. 



Tubercle-formation, suppression of, 

 216. 



Tubercles, arrangement of, on roots, 

 214. 



Tuberculosis bacteria in animal ex- 

 creta, 398; in butter, 413; in milk, 

 397, 399. 



Tull, 206, 207, 266, 339. 



Typhoid, 58; bacteria in butter, 414, 

 in ice, 97, in milk, 400, in 

 sterilized and unsterilized water, 

 70; epidemics, cost of, 102; infec- 

 tion and milk, 59. 



Udder, bacteria in, 360. 



Urease (an enzyme produced by cer- 

 tain bacteria, and capable of trans- 

 forming the substance urea into 

 ammonium carbonate), 323, 324. 



Uric acid (a nitrogenous compound 

 found in the urine of animals), 321. 



Uro-bacilli, 322. 



Uro-bacteria (organisms prominent 

 in the decomposition of urine), 322, 

 324. 



Utensils as a source of bacteria in 

 milk, 364. 



Vegetables, use of, in canning indus- 

 tries, 433. 

 Vetch, 251, 252. 

 Vinegar, eels, 470; formation, chemi- 



