165 



Fermentation 



Enzymes: phosphorescence either caused 

 by — or by protoplasm, V. 250-254. 



— polyhexose, demonstration with the 

 aid of Oidium lactis, III. 13; V. 273. 



— preparation, method for killing plants 

 without destroying — , III. 333-335; 

 IV. 11, 12. 



— proteolytic. II. 195, 197, 201. 207. 

 215, 219, 229, 245. 250, 252, 256, 267- 

 269-270, 281, 282, 295, 296. 299, 313, 

 340, 355; III. 195, 196, 215, 258, 264, 

 266-270, 283, 284, 286, 289, 291; IV. 

 18, 29, 100, 102, 205, 227, 228. 261. 

 319; V. 40. 205. 215. 225, 227. 250. 279. 

 see also: Gelatin liquefaction. 



— proteolytic. relation to the acidity, 



III. 266-267. 



— purification, III. 268; IV. 205. 



— respiration — , V. 7, 206, 215. 



— solubility in water, V. 221-223. 

 Enzymosites. V. 249, 257. 

 Enzymoteel, V. 251. 



Epeautre: see Spelt. 

 Epigenesis. IV. 43. 44*. 

 Equivalent: economie, V. 232. 



— plastic. II. 252, 253, 257, 262; III. 7; 



IV. 224; V. 19, 232-234, 242. 

 Erable: see Maple. 



Erbse : see Pea. 



Erepsine, V. 220. 



Erle : see Alder. 



Erwt: see Pea. 



Erysipelas bacteria, II. 344. 



Erythritol, dissimilation by microorgan- 

 isms. II. 264; III. 61; VI. 13. 



Erythrodextrine (Erythrogranulose), III. 

 129-131, 136-140, 299; V. 22, 196. 



Erythrodiastase (Maltase), V. 22, 196. 



Erythrogranulose, III. 136. see also: 

 Erythrodextrine. 



Espalier. II. 9. 



Ester, acetic. production by Saccharomy- 

 ces sphaericus, III. 183-185. 



Esters, formation in alcoholic fermen- 

 tation, III. 173, 183-185, 259; IV. 232. 



Evaporation of water by nyctinastic 

 leaves, IV. 132. 



Evolution: retrogressive, V. 158. 



— theory. I. 10. 14. 15. 21, 26, 27. 130. 

 139. 149, 154, 157. 359-366; II. 288. 

 301, 347; III. 229; IV. 231, 324; V. 60, 

 61, 83, 86, 159, 209, 210, 215, 216. 



Exoenzymes: II. 218; III. 267, 268; 



V. 40, 93-94-96. 148, 239. 247. 255. 

 273. 



Exoenzymes: with synthetic action. IV. 

 341; V. 96, 239, 255; VI. 6. 



Faro, IV. 56. 



Fasciation, II. 35; III. 230. 



Fat: osmic acid reaction, IV. 240. 



— production by microorganisms, III. 

 283; IV. 1 14. 1 16. 239-241 ; V. 72, 228, 

 230, 240-242, 260, 261 ; VI. 21, 24. 



— production under unfavourable cir- 

 cumstances, IV. 240, 241; V. 230, 241. 



— significance for plankton organisms, 



IV. 241. 



Fatigue phenomena of luminous organ- 

 isms, II. 262, 274. 275; V. 253. 



Faux ergot (Earcockle), I. 17. 



Feige : see Fig. 



Fermentability of sugars by yeast, III. 

 12-16-17, 131-133-135, 147-149; V. 

 234, 260. 



Fermentation: II. 144-150-153-154, 203 

 -207-209. 210. 216. 240, 246. 247, 258. 

 279. 351; III. 14, 15-17, 60-72-82-88- 

 101, 103, 131-135, 166, 183. 184, 259- 

 262. 265, 291, 316; IV. 21, 40, 54-77, 

 103, 116, 151-154, 225-227, 278-282, 

 317; V. 11-14, 161-163-167, 220-227, 

 234, 251. 260; VI. 3, 8-11, 15, 22, 27, 

 73, 76, 78. 



— alcoholic, II. 147-150. 209, 211. 219, 

 270, 279, 351; III. 16, 61, 72, 103, 173. 

 183, 259; IV. 54-65-77. 103,232,317; 



V. 220-227. 251; VI. 11, 15. 



— alcoholic. as a catabolic process, II. 

 270; III. 262; IV. 21. 



— alcoholic. as a necrobiotic process. V. 

 207. 215. 220-227. 251. 



— alcoholic, by lactic acid bacteria, IV. 

 317. 



— alcoholic, formation of esters. III. 

 173, 183-185, 259; IV. 232. 



— alcoholic. relation to glycogen in the 

 yeast cell, III. 291. 



— alcoholic, relation to temperature, 

 III. 72, 290; IV. 65. 



— alcoholic. yield. III. 61. 



— and growth independent processes. 

 III. 262; IV. 103; V. 222. 



— apparatus for quantitative investiga- 

 tion under anaerobic circumstances, 

 III. 78-82. 



— aromatic substances, III. 173, 183, 

 259; IV. 232. 



