Algae, green, unicellular 



150 



Algae, green, unicellular: influence of 

 organic substances, II. 295, 296, 316; 



III. 23*-25, 293-295; IV. 233, 234, 

 265, 379; V. 60, 61. 88*, 288. 



— influence of organic substances on the 

 chlorophyll, II. 296, 296; III. 293-295; 



IV. 233-235; V. 60, 61, 88*, 288. 



— nitrogen nutrition, II. 296, 297, 300, 

 308, 313, 316; III. 22, 24; IV. 106-108, 

 126, 239; V. 134, 135. 



— synonyms of various species, II. 229, 

 296, 301; III. 22. 



Algae, red: carbon dioxide assimilation in 



relation to the wave length of the light, 



IV. 131. 

 Alanin, conversion into pyruvic acid by 



bacteria, V. 219. 

 Alinite, III. 317. 

 Alinite bacteria, IV. 176. 

 Alkali: influence on the development of 



bacteria, III. 241; IV. 94, 97, 110, 111, 

 • 119, 120, 143. 



— influence on variation and mutation, 

 IV. 333, 338; V. 42. 



— production by microorganisms, III. 4, 

 269, 347; IV. 13, 20, 29, 83. 86, 94, 97, 

 102, 122, 143-145, 146, 159, 161, 174, 

 178, 244, 296, 333; V. 42. 



— production, demonstration, III. 4; 



IV. 122, 144, 146. 

 Alluvium, IV. 250; VI. 6, 22. 



Almond (Amandier, Mandel), I. 339; 



III. 342, 347; V. 168, 169, 172, i73, 



174, 175, 177. 

 Amandier: see Almond. 

 Amide, assimilation, II. 250, 296, 298; 



III. 7, 9, 1 1, 22, 133, 273, 276, 296. 

 Amidonnier blanc, I. 404, 416. 

 Amino acids, assimilation, II. 201, 248- 



251. 

 Ammonia: formation, IV. 81, 83, 177, 



195; V. 7. 



— oxidation as an energy source in che- 

 mosynthesis, IV. 379. 



Ammonium salts, assimilation, II. 167, 

 250, 296-298, 316, 339; III. 7, 9, 11, 

 22, 24, 30, 32, 133, 183, 184, 276; IV. 

 73, 81, 88, 91, 118, 279, 339, 354, 379; 



V. 2, 5, 16, 154, 232, 234, 242, 273; VI. 

 11, 13, 61, 62. 



Ammonium sulphate in light gas manu- 

 facture, possible utilization after micro- 

 biochemical conversion, V. 232, 234,242. 



Amoebae: cultivation on solid media, III. 

 189-197, 255-256. 



Amoebae: description, III. 190-192, 196- 

 198*. 



— nutrition, III. 191, 193-195-197, 256; 

 IV. 113, 120, 143; V. 119, 139. 



— occurrence, III. 46, 189, 192, 193; 

 IV. 112, 113, 143; V. 119, 139, 166, 

 167, 183, 184. 



— trypsine secretion, III. 195, 196. 

 Amphimixis, V. 28, 65-67, 70, 74. 

 Amygdaleae, gummosis, I. 125, 126, 321- 



357; IV. 267-277; V. 168-171*, 174*, 

 175*, 177. 

 Amygdaline, III. 326, 327; IV. 12, 286. 



— decomposition by microorganisms, 



IV. 286. 



Amylase: II. 262; III. 64, 66, 76, 92, 94, 

 128-135-141, 153, 299; IV. 61, sec also: 

 Diastase. 



— preparation out of Granulobacter buty- 

 licum, III. 94. 



— separation by ultrafiltration, III. 299. 

 Amylocellulose, V. 21, 22*, 24, see also: 



Amylopectose. 

 Amylodextrin, V. 196. 

 Amylolytic enzymes (carbohydrases) : see 



Enzymes amylolytic, Amylase, Inver- 



tase, etc. 

 Amylolytic processes, intermediate pro- 



ducts, III. 146-148*-149. 

 Amylopectose (Amylocellulose), V. 22*, 



23, 24. 196, 198. 

 Amyloplast, III. 86. 



— crystallisation of the granulose, V. 

 197, 198. 



Amylose: see Granulose. 



Amylum: see Starch. 



Anabaena, cultivation, IV. 128: V. 



229. 

 Anaerobic : strict — fermentation, 11.216; 



III. 15, 65-67, 69-73, 78-83, 85, 87, 88, 

 89, 95-101, 316; IV, 151-154, 278-282; 



V. 11-14, 33, 277; VI. 73. 



— strict — fermentation in relation to 

 reductive power, III. 88, 89, 97, 100; 



IV. 193, 194. 



Anaerobic circumstances: apparatus for 

 the quantitative research of fermenta- 

 tion, III. 78-82. 



— microscopical investigations under, 

 III. 83, 315. 



Anaerobic culture : biological methods, 

 mixed culture with aerobic organisms, 



III. 64, 70, 71, 110, 111, 315, 317, 320; 



IV. 141, 148, 194, 201, 217; V. 247; 



VI. 3, 7, 24, 73, 74. 



