169 



Gonidia 



Gelatin: liquefaction, II. 197, 199*, 200, 

 201. 229, 240-245, 248, 267, 269, 295, 

 299, 313, 328, 330, 331 ; III. 20. 29, 32. 

 68. 180. 195, 248, 266-270. 283, 284. 286. 

 287, 317. 318. 320; IV. 39, 89, 93. 117. 

 148, 151, 226, 339; V. 5, 8, 9, 112, 153, 

 187, 189, 193*, 199, 266, 286; VI. 12, 

 71, 74. 



-■- liquefaction by acid, V. 9. 



— liquefaction by Algae, II. 229. 



— mixed with agar agar, IV. 342. 



— mixed with laevulan, V. 93. 



— mixed with soluble starch, III. 187, 

 188;IV. 342, 343. 



— plates, elimination of condensation 

 droplets, II. 164, 187*. 



— purification, II. 331; III. 30, 50. 



— rendered insoluble by Actinomyces, 

 IV. 19; V. 9. 



Gelatinising of a mixture of colloids, IV. 



343, 344; V. 93. 

 Gels: IV. 341-347. 



— doublé refraction, IV. 346. 

 Gemmules, II. 136; III. 229; V. 248, 

 . 257. 



Generatio spontanea: see Abiogenesis. 

 Genes: II. 8, 136; III. 229; IV. 130; V. 



29, 38-41, 84, 85, 207. 214. 215. 226, 



248-258; VI. 14. 



— causing cell wall formation, V. 254- 

 256; VI. 14. 



— identity with enzymes. V. 40. 207. 

 226, 248-258; VI. 14. 



Gene theory: and mutation. V. 50. 83, 

 214. 



— value for asexual microorganisms, V. 

 40. 84, 85, 214. 



Geobios, V. 139. 



Germination : see Cell reproduction. 

 Gerst: see Barley. 

 Gerste: see Barley. 

 Gicht (Earcockle), I. 17. 

 Ginger beer plant, II. 211. 

 Glanders, II. 344; V. 157. 

 Glands of Cynipidae, VI. 50. 54. 

 Glow worm. V. 25 1 . 



Glucase: III. 17. 64, 67. 128-153. 186, 

 299; IV. 29, see also: Maltoglucase. 



— demonstration, III. 17. 128-135. 141- 

 144. 



— destructive temperature. III. 135. 

 153. 



— occurrence, III. 128. 150-153. 



— preparation and purification, III. 144. 

 145. 



Glucose: dissimilation. II. 113, 197. 216, 

 240. 264, 291, 296. 297. 313, 316; III. 

 12, 16, 29, 31, 61,*67, 73, 131, 133. 

 182-184, 248. 259. 260, 275, 277, 291, 

 317; IV. 28, 29, 60. 67. 72, 73. 91. 113, 

 143. 152. 226. 279, 353, 354; V. 16-18, 

 91, 102, 107, 183, 184, 202, 260. 273; 

 VI. 4, 11, 13, 14, 22, 61, 69, 73, 77, 78. 



— qualitative determination, III. 16, 17, 

 131, 133, 135; IV. 155. 



Glucoside enzymes, see Enzymes: glu- 



coside. 

 Glucosides: III. 325-328, 329-336, 337- 



350; IV. 1-12, 23. 101, 285, 286; V. 108. 



— and enzymes, separate occurrence in 

 the cells, III. 335, 340, 341; IV. 7. 11, 

 12. 



— biological significance, III. 327, 328. 

 341. 



— decomposition by microorganisms. IL 

 26,4; III. 337, 343-350; IV. 6. 101, 

 285. 286; V. 108. 



— influence on Saccharomyces mycoder- 

 ma, III. 328; IV. 23. 



Glue. black, II. 327. 



Glutenin. V. 201. 



Glycerin. dissimilation, II. 241, 244, 247, 



249, 251-255*-257, 263, 264, 269; III. 



12-14. 61, 77. 133, 182, 248, 277; IV. 



31. 113, 353; V. 16, 18, 202, 273; VI. 



4, 13, 62, 77, 78. 

 Glycin, assimilation by microorganisms. 



III. 183; IV. 355. 



Glycogen: II. 264; III. 68. 284. 285. 287. 

 288. 291 ; IV. 29, 31. 40, 176, 233, 239. 

 240, 242, 369; V. 61, 62, 71, 161, 162, 

 207, 222, 230, 235, 239, 274. 



— in Algae, IV. 233, 239, 240, 242; V. 

 61, 88*. 230, 239. 



— in bacteria, III. 68; IV. 29. 31, 176, 

 369; V. 99, 235, 239. 



— in Oidiuni lactis in relation to nutri- 

 tion, V. 274. 



— in yeast. III. 284, 285, 287, 288-291; 



IV. 40; V. 62, 64, 71, 161, 162, 207, 

 222, 239, 274. 



— in yeast in relation to autofermen- 

 tation, V. 161, 162, 239. 



— in yeast in relation to fermentation, 

 III, 291. 



Glycogenase, V. 161. 



Glycophores, V. 61, 88*, 239. 



Goat moth (Weidenraupe), III. 55; IV. 



231, 232; V. 59. 

 Gonidia : see Lichen gonidia. 



