INDEX. 



289 



PACT 

 Bacterium solanacearum (potato, tomato) cont. 



Russian potato disease, Iwanoff's observations. . . 214 



sesamum, bacteriosis 218 



(See also Solanaceae, brown rot, sesamum bacteriosis.) 

 similarity to. 



Bacillus musae 171 



tobacco-wilt organism (N. Am.) 230, 231, 234 



tobacco-wilt organisms (Sumatra and Japan) 244,254 

 (See also "comparison, etc.") 

 lack of, Sumatran tobacco-wilt organism in lit- 

 mus milk with cream (Florida potato strain) . . 264 

 Spieckermann's potato-parasite, distinct from .... 167 



spores, not seen 193, 200 



spread of parasite in inoculated plant 179 



stains, reaction to 193 



starch, slight action on 192, 197 



sugared fluids, browning of 196 



Sumatran tobacco-wilt organism, relation to. 244, 254 



(See also "comparison, etc.") 



Sumatran tobacco organism, variations from 



Florida potato organism in milk with cream. . 264 



tcrmo-like shape of 175, 199 



thermal relations 198, 200 



tissues attacked 175, 176, 191, 199 



tobacco-wilt of Dutch East Indies, relation to. ... 222 

 tobacco-wilt organism (N. Am.), like. . . . 230, 231, 234 

 tobacco-wilt organism (Sumatra), variation from 

 Florida potato-wilt organism in litmus milk 



with cream 264 



tobacco-wilt organisms (Sumatra and Japan) re- 

 lation to 244, 254 



(See also "comparison, etc.") 

 virulence, 



degrees of 199 



effect on, of growth on culture media 179 



loss of 179. 188, 268 



viscidity, not marked 197, 200 



Voglino, Italian disease of tomato 215 



water-content of host, effect on inoculations 282 



white substance surrounding colonies on agar. . . 199 



wrinkled growth absent 200 



Bacterium solanacearum (Sumatran tobacco- 

 wilt organism), 



American studies 263 



acid produced from cream in litmus milk 264 



browning of culture-media 263, 265 



crystals 265 



drying, effect of 282 



flagella 265, 268 



Florida potato-wilt organism, dissimilarity in 



litmus milk with cream 264, 282 



growth on or in, 



agar with Bacillus subtilis 264 



cream-free litmus milk, plus 264 



coconut oil 264 



cottonseed oil 264 



olive oil 264 



peanut oil 264 



fermentation tubes 265 



lactose not fermented by 264 



litmus milk 263, 204, 265 



litmus milk containing cream 264, 282 



Meyer's solution plus 



ammonium salts 251, 282 



asparagin 282 



potassium nitrate plus sodium salts 282 



sodium salts 251, 282 



urea and cane-sugar 251 



urea and grape sugar 251 



milk 263 



mineral solution with KNOj and glycerin . . 242 



nitrate bouillon 265 



nutrient gelatin 265 



peptone water, plus 



sugars 265 



glycerin 265 



Ptoi. 



Bacterium solanacearum (Sumatran tobacco) cont. 

 American studies continued, 

 inoculations, on 



peanut 282 



tobacco 263, 265 



tomato (Livingston's Dwarf Aristocrat) 282 



liquefaction of gelatin 265 



litmus milk 



bluing of 263, 264 



reddening of 263, 264 



reduction of 264 



motility, occurrence of 265, 268 



nitrates, reduction of 242 



pathogenicity 263, 265 



similarity to North American tobacco-wilt or- 

 ganism, cream-free litmus milk 264 



similarity to North American tobacco-wilt or- 

 ganism, signs of disease 263 



similarity, lack of, to Florida potato-wilt or- 

 ganism in litmus milk with cream 264 



similarity, lack of, to North American tobacco- 

 wilt organism in litmus milk with cream .... 282 



stains, reaction to 265 



virulence, loss of 282 



water-content of host, effect on inoculations . . . 382 



Honing's studies 224, 244 



(See also Tobacco, wilt-diseases, Honing's Suma- 

 tran studies.) 



acid, toleration of *s6 ( 257 



acid- production 249 



in litmus milk 248 



adonite as carbon food 251, 252, 253, 257 



aerobism 248 



albumin as carbon-nitrogen food 250 



alcohols, growth in 249, 251, 232, 253, 254 



alkali, 



production of 249 



retarding effect of 257 



toleration of 256, 257 



alkali-production in litmus milk 248 



ammonia-nitrogen used by 251 



ammonium salts as carbon food 253 



ammonium salts as carbon-nitrogen food . . 250, 253 

 amount of inoculating material used in making 



cultures, effect of 258 



arabinose as carbon food 231, 252, 253 



asparagin as carbon-nitrogen food 250, 253 



asparagin as nitrogen food 252, 253, 254, 257 



asparagin plus glucose as food 25 1 



asparagin plus saccharose as food 231 



associated organisms 258 



Bacillus nicotianae, relation to 244, 254 



(See also "comparison, etc.") 

 blackening of 



agar 248 



gelatin. 248 



potato slices 248 



browning of beef bouillon 247 



capsules 247, 253 



carbon, substances used as source of . 250, 25 1 , 252, 253 



carbon-nitrogen foods 250 233 



chains in medium containing glycocoll and glucose 253 

 clouding, time of, relation to number of bacteria 



used in inoculation 258 



comparison of Deli strains with Uyeda's descrip- 

 tions of B. nicotianae and Smith's and 

 Uyeda's descriptions of Bacterium solana- 

 cearum 247, 248, 249, 250, 251 



(See also "relation, etc.") 



cultural characteristics 247 



cultural differences in strains 230, 231. 252 



dextrin as carbon food 231, 252, 253 



diastase production 249 



drying, resistance to 249 



dulcit as carbon food 251, 252, 253 



erythrite as carbon food 251, 252, 233, 257 



