Nitrous oxide 



184 



Nitrous oxide : as a nitrogen source, IV. 

 376-378. 



— as an oxygen source for asparagine 

 decomposition, IV. 374-378, 383. 



— as an oxygen source for nitrate de- 

 composition, IV. 352, 374, 375. 



— consumption without denitrification, 

 IV. 378, 383. 



— formation in denitrification, II. 151; 

 IV. 348, 352-354-356-370, 382. 



— formation, quantitative determina- 

 tion, IV. 349, 350*, 351, 358-362. 



— formation, quantity in relation to ni- 

 trate concentration, IV. 357, 368, 372, 

 382. 



— oxidation, as an energy source for 

 carbon dioxide assimilation, IV. 380, 

 381, 388. 



Noctilucine, II. 270. 



Nomenclature of bacteria, II. 167; VI. 



65, see also: Taxonomy of microorga- 



nisms. 

 Nostoc, elective culture, V. 229. 

 Nostoc punctiforme, isolation from Pel- 



tigera canina, V. 135. 

 Notemuskaat: see Nutmeg. 

 Nutmeg (Notemuskaat), V. 123. 

 Nucleus: II. 59, 60, 86, 240, 264, 300, 



311, 318; IV. 124*; V. 208. 



— oi Azotobacter agilis, IV. 124*. 



— of Chlorella, II. 300, 311. 



— of Luminous bacteria, II. 240; V. 

 208. 



— role in reproduction, III. 15, 105. 

 Nutriënt: plates, influence of the thick- 



ness, III. 195. 

 - — solution for green plants, IV. 181. 

 Nutrition: influence of mixtures of food- 



substances, II. 261; VI. 61, 62. 



— influence of the concentration, III. 

 8; IV. 62, 107, 126, 127, 239.240: V. 

 135. 



— influence on mutation, V. 30, 35, 42, 

 43, 50, 54, 59-61, 86*, 104, 155, 178-181, 

 186, 192, 193, 281, 286, 287. 



— influence on the predominence of the 

 female sex, I. 413. 



— influence on variation, I. 412; II. 291, 

 292, 328, 331, 345-347, 349, 353, 355; 

 III. 177-181; IV. 38, 40, 234, 235, 287, 

 333, 337, 339; V. 35. 



— process, cytogamy as a —, V. 66, 67. 

 Nyctitropism, IV. 132. 



O 



Oak (Chêne, Eiche, Eik), I. 7, 16, 19, 24, 

 46, 67, 70, 71, 72, 74, 79, 80, 135, 139, 

 140-142, 148-161, 163, 169, 173-188- 

 201-223-230-250, 251. 257, 263, 268; 

 II. 133, 135, 289; III. 55, 173, 199-213, 

 215, 216, 218, 221, 223, 224, 259, 273, 

 280; IV. 16, 134, 135, 232, 262, 263; 



V. 78, 239, 256; VI. 59. 



Oak, American (Eiche, amerikanische), I. 



232. 

 Oak, European, I. 26. 

 Oak, Turkish, I. 25. 

 Oak gall wasp (Eichengallwespe), I. 146, 



147, 207, 236, 267. 

 Oats (Hafer, Haver). I. 361; III. 129, 



137, 150. 

 Oidium lactis: assimilation and dissimi- 



lation of carbon compounds, V. 16-18, 



273. 



— description, V. 19, 239, 242*, 273. 



— determination of polyhexose enzymes 

 by meansof, III. 13; V. 273. 



— glycogen, III. 291; V. 18, 239, 274. 



— isolation, V. 272, 273. 



— mutation, V. 273. 



— occurrence, V. 16, 239. 272. 273. 



— reduction of molybdenic and tung- 

 stic acid. IV. 196. 210; V. 274. 



Oidium Magnusii, assimilation and fer- 

 mentation of carbon compounds, V. 

 17, 18. 



Oikomonas termo, description, III. 45. 



Oleoplasts, IV. 264. 



Oligotrophic bacteria. polytrophic forms 

 of, V. 178, 179. 187-193. 210. 



Oligonitrophilous : aerobic microorgan- 

 isms. see: Azotobactev, Bacillus poly- 

 myxa, Cyanophyceae, Granulobacter 

 reptans and G. sphaericum. 



— anaerobic microorganisms, see : Gra- 

 nulobacter bufylicum, G. Pasteurianum 

 and G. saccharobutyricum. 



Onion (Ajuin, Ui), I. 283-286, 289, 290. 

 Onion disease caused by Nematodes, I. 



283-291. 

 Onion eel (Uienaaltje), I. 284, 285, 287- 



291. 

 Ontogenesis: II. 7, 8. 100, 288; III. 203, 



205, 207, 228, 229, 231; V. 80, 249; 



VI. 28. 



— as a course of variation (modifica- 

 tion) processes, IV, 46, 47; V. 25. 26, 

 41, 80, 192, 287. 



