CHANGES DUE TO ENVIRONMENT; CULTURE-MEDIA. 



223 



('97). PECKHAM, ADELAIDE WARD.. The influence of 

 environment upon the biological processes 

 of the various members of the colon group 

 of bacilli. Jour, of Exper. Medicine, 1897, 

 Sept., pp. S49-S9I. 



('97). AUERBACH, WILHELM. Ursachc der Hem- 

 mung der Gelatine-Verfliissigung duroh 

 Bacterien durch Zuckerzusatz. Arch. f. 

 Hygiene, Bd. xxxi, 1897, pp. 311-318. 



('98). PICKER, MARTIN. Ueber Lebensdauer und 

 Absterben yon pathogenen Keimen. (Habili- 

 tationsschrift.) Leipzig, Veit & Comp, 

 1898. Rev. in Centralb. f. Bakt., xxvn Bd., 

 1900, p. 685. 



Sorts of glass used for holding culture media have a 

 distinct influence on certain bacteria by reason of sub- 

 stances dissolved out of it. 



('98). RuziCKA, SYANISLAV. ExperLrnentelle Studien 

 iiber die Variabilitat wichtiger Charaktere 

 des B. pyocyaneus und des B. fluorescens 

 liquefaciens. Centralb. f. Bakt, xxiv Bd., 



1898, pp. 11-17. 



('98). NIEDERKORN, ERMINIO. Vergleichende Unter- 

 suchung iiber die versohiedenen Varietaten 

 des Bacillus pyocyaneus und des Bacillus 

 fluorescens liquefaciens. (Inaug. Diss.). 

 Freiburg, Switzerland, 1898. Rev. in Cen- 

 tralb. f. Bakt., xxvii Bd., 1900, pp. 749-750. 



('98). LONDON, E. S. Le microbiometre et son appli- 

 cation a 1'etude des phenomenes d'inanition 

 ohez les foacteries. Arch, des sci. biol. pub- 

 liees par 1'inst. imp. de med. exper. a St. 

 Petersburg, T. vi, 1898, pp. 71-80. 



The bacteria experimented on endured starvation only 

 49 to 88 days. 



('99). HELLSTROEM, F. E. Zur Kenntnis der Einwir- 

 kung kleiner Glukosemengen auf die Vital- 

 itat der Bakterien. Centralb. f. Bakt., xxv 

 Bd., 1899, pp. 170-180 and 217-223. 



Even small quantities of grape sugar proved harmful 

 iu case of acid-forming bacteria. 



('99). MADSEN, TH. Einige Bemerkungen zu dem 

 Aufsatz yon F. E. Hellstrom zur Kenntnis 

 der Einwirkung kleiner Glukosemengen auf 

 die vitalitat der Bakterien. Centralb. f. 

 Bakt., xxv Bd., 1899, pp. 712-713. 



('99). TOMASCZEWSKI, EGON. Ueber das Wachstum 

 der Tuberkelbacillen auf kartoffelhaltigen 

 Nahrboden. Zeitschr. f. Hyg. Bd. xxxn, 



1899, Heft 2, p. 247. 

 ('oo). KOHLBRUGGE. See XLVI. 



Coo). SMITH, THEOBALD. Variation among path- 

 ogenic bacteria. Jour. Best. Soc. Med. Sci., 

 vol. iv, No. 5, 1900, pp. 95-109. 



('oo). EMMERICH, RUDOLF, AND SAIDA. Ueber die 

 morphologischen Veranderungen der Milz- 

 brandbacillen 'bei ihrer Auflosung durch 

 Pyocyanase. Centralb. f. Bakt., xxvn Bd., 



1900, pp. 776-787, with i colored plate, 

 ('oo). KRAUSE, PAUL. Beitrage zur Kenntnis des 



Bacillus pyocyaneus. Centralb. f. Bakt., 

 xxvn Bd., 1900, pp. 769-775. 



Considers effect of electricity (Tesla stream); pigment 

 formation when in symbiosis with streptococci ; beha- 

 vior in hydrogen, carbon dioxide, illuminating gas, hy- 

 drogen sulphid ; in vacuo ; nature of the pigments. 



Coo). SMITH, THEOBALD. Die Bedeutung von Varie- 

 taten bei pathogenen Bakterien. Centralb. 

 f. Bakt., xxvii Bd., 1900, pp. 676-677. 



('oo). MATZUSCHITA, TEISI. Ueber die Verander- 

 lichkeit der Eigenschaft des Bacillus an- 

 thracis, Gelatine zu verfliissigen. Cenitralb. 

 f. Bakt., xxvni Bd., 1900, pp. 303-304. 



Coo). MATZUSCHITA, TEISI. Die Einwirkung des 

 Kochsalzgehaltes des Nahrbodens auf die 

 Wuchsform der Mikroorganismen. Zeits. f. 

 Hyg., 1900, Bd. xxxv, p. 495. 



Coi). ROSENFELD, A. Ueber die InvoJutionsformen 

 ewu'ger pestahnlicher Bakterien auf Kooh- 

 salzagar. Centralb. f. Bakt., I Abt, Bd. 

 xxx, 1901, pp. 641-653. 



('02). SMITH, THEOBALD. The relation between 

 bovine and human tuberculosis. The Medi- 

 cal News, New York, vol. LXXX, Feb. 22, 

 1902, pp. 342-346. Also a separate, pp. 14. 



('02). LEPOUTRE, L. Reoherches sur la transforma- 

 tion experimentale de bacteries banales en 

 races parasites des plantes. Annales de 1'inst. 

 Pasteur, T. xvi, 1902, pp. 304-312. 



('04). MAASSEN, ALBERT Die teratologischen 

 Wuchsformen (Involutionsformen) der 

 Bakterien und ihre Bedeutung als diagnos- 

 tisches Hilfsmittel. Arbeiten a. d. Kaiser- 

 lichen Gesundheitsamte, Berlin, 1904, Bd. 

 xxi, Heft 3, pp. 385-400, pi. x to xv. 



XVI. Culture-Media. 



('59). PAYEN. Sur la gelose et les nids de salangane. 

 C. R. des se. de 1'Acad. des sci., Paris, T. 

 XLIX, 17 Oct., 1859, pp. 521-530. 

 According to Payen. agar-agar has the following aver- 

 age composition : Carbon, 42.770; hydrogen, 5.771;; oxveen 

 51.445; total, 100.000. 



('82) . iNAEGELi, C. v. Untersuchungen ueber Niedere 



Pilze. a. d. Pflanzenphys. Inst. i. Muenchen. 



1882, pp. 1-285. 

 ('86). GUILLEBEAU, A., ET DE FREUDENREICH, ED. 



Preparation des gelees a base d'agar-agar. 



Archiv. des sci. phys. et nat., 3e Periode, T. 



xv, Geneve 1886, pp. 466-468. 



This author describes a method of making agar with- 

 out filtering. Cook for a quarter of an hour a water 

 solution of agar (2 per cent), salt 0.5 per cent, and pep- 

 tone i per cent. This is alkaline ; neutralize. Add an 

 equal quantity of bouillon prepared the day before 

 This bouillon contains salt and peptone in the same pro- 

 portion (i kilo, of meat for 2 litres of water). Cook in 

 the autoclave for two hours at a temperatuoe of 120 to 

 125 C. Do not pass 130, as agar changes color. Remove 

 and let stand. After 4 to 5 hours one has in the upper 

 part of the flask a limpid liquid with all impurities at 

 the bottom. During this time the temperature must be 

 kept above 42. Decant and sterilize at 110 C. 



('86). MIQUEL, P. "De la culture des bacteries" in 

 Septieme Memoire sur les organismes micro- 

 scopique de 1'air et dex eaux. Annuaire de 

 1'observ. a Montsouris pour 1885. See espe- 

 cially pp. 569-570. 



This deals with use of Fucus crispus as basis for a solid 

 culture-medium. 



('87). SCHOTTELIUS, M. Einige Neuerungen an bac- 

 teriologischen Apparaten. 2 Vollstandig 

 klarer Agar-Nahrboden. Centralb. f. Bakt., 

 1887, II Bd., pp. 100-101. 



Agar is soaked about five minutes in 2 per cent hydro- 

 chloric acid and then washed in frequent changes of 

 water. Five to ten percent of this agar is then macerated 

 over night in bouillon at room temperature ; cooked ; 

 peptone and salt added ; neutralized with carbonate of 

 soda orpotash ; again cooked, and finally passed through 

 filter paper. 



