179 



Mastte boom 



Luminous bacteria: toxic action of 

 glucose. II. 252; III. 344; V. 202. 



— trypsin, necrobiotic secretion, IV. 

 102; V. 207. 



— trypsin production, II. 201, 245, 267- 

 _ 270, 281-282; V. 205, 215, 250. 



— urease production, V. 250. 



— ureolysis by a catabolic process, IV. 

 98, 101. 102. 



— varieties, II. 239, 240; IV. 45; V. 199, 

 200, see also: Luminous bacteria, 

 mutability and Li^minous bacteria, mo- 

 dification. 



— variation and transformation, influen- 

 ce of temperature, II. 344, 345; IV. 38, 



39. 45. 



Luminous beetle (Lichtkever), III. 162. 



Luminous organisms: biological signifi- 



cance of the light, II. 275-278; VI. 76. 



— except bacteria, II. 270-275; III. 

 167; V. 250-254; VI. 76, 77. 



— fatigue phenomena. IL 262, 274,275; 

 V. 253. 



Luminous slime, II. 208, 270. 276; V. 251. 

 Lupine, I. 311; II. 162; IV. 259, 260; 



V. 264, 266. 267, 269, 270. 

 Luzerne, III. 28, 32. 

 Lysine, V. 169, 175, 177. 



M 



Maize, I. 311, 334; II. 179; III. 64, 65, 

 136, 137, 139, 141-145, 150-152, 175, 

 185. 343; V. 78. 195, 226. 



Mala insana, I. 19. 



Malate plates. preparation, IV. 299. 



Malates as carbon sources for microorgan- 

 isms. II. 264; III. 32; IV. 113. 143. 

 145. 200, 298-300, 302, 354; V. 3, 

 153, 154, 155, 202; VI. 4, 21-23. 



Malie acid, oxidation to pyruvic acid by 

 bacteria. V. 217-219. 



Malopyruvase, V. 218. 



Malt: amylase, III. 128, 130, 299. 



— dextrinase, II. 278. 



— diastase, III. 136, 149, 343. 



— extract, concentration for fermenta- 

 tion experiments, III. 261; IV. 65, 71, 

 73, 74. 



— extract, preparation, V. 11. 



— extract, quantity of combined and 

 dissolved oxygen in, III. 86. 88-89. 

 96, 100; V. 11. 



— extract, sugar concentration suitable 

 for culture media, III. 56, 72, 261. 



Malt: green, preparation of an extract, 

 V. 5. 



Maltase (Erythrodiastase) : III. 64, 130, 

 136, 140, 141. 143. 149. 151, 152, 299, 

 343; V. 22, 196, see also: Glucase. 



— decomposition of erythrodextrin, II L 

 140. 



Maltodextrin, III. 137, 139, 140, see also: 



Isómaltose. 

 Maltoglucase, V. 161, 226, 273, see also: 



Glucase. 

 Maltose: as an intermediate product of 



amylolysis in auxanograms: III. 149. 



— assimilation by Saccharomyces myco- 

 derma, III. 16, 133. 



— dissimilation, IL 216, 264. 296. 297. 

 313, 316; III. 12, 14, 29, 31, 61, 66-68, 

 72-73, 131, 133, 183, 184, 248, 259. 

 290; IV. 28, 57, 58. 113, 226, 292. 314, 

 315; V. 12, 17-18, 91, 102, 107, 131. 

 182, 202, 273; VI. 4, 13. 



— decomposition by glucase, III. 17, 

 128-147-153, 185, 186. 



— purification, III. 13-14. 

 Mandel: see Almond. 

 Mandelpfirsich : see Peach almond. 

 Manganese bacteria, V. 141-143, 148. . 

 Manganese carbonate, oxidation by mi- 



croorganisms. V. 141-148. 



Manganese method to detect fungi in the 

 soil. V. 144-146-148. 



Manganese plates, preparation, III. 4; V. 

 141-142. 



Mannitol: dissimilation by microorgan- 

 isms, II. 264; III. 6, 32, 77, 182. 248, 

 277; IV. 28. 110-114. 120, 140, 143, 

 146, 152-154, 161-166, 175, 279, 299, 

 353; V. 94, 202, 232, 236, 237, 250, 

 273, 279; VI. 3, 4. 13. 21. 



— formation by reduction of laevulose 

 by lactic acid bacteria, IV. 59. 72. 

 192. 286. 317; V. 101. 109. 



— oxidation by Bacteriutn xylinum, V. 

 236. 237. 



— oxidation to laevulose by acetic acid 

 bacteria. IV. 120. 286. 



— qualitative determination. IV. 155. 

 Mannose, dissimilation, V. 260, 273; VI. 



13. 



Manure, preparation from straw, VI. 27. 



Maple (Ahorn, Erable), I. 181, 309; III. 

 230; VI. 59. 



Mash, demonstration of lactic acid bac- 

 teria in, III. 1. 



Mastic boom : see Mastic tree. 



