187 



Pigment bacleria 



Pear (Birne, Pereboom, Poirier), I. 15, 64, 

 141, 322, 325; II. 286; III. 343; IV. 12. 

 Peat, forniation, IV. 250. 

 Pêcher: see Peach. 

 Pêcher-amandier: see Peach almond. 

 Pectase (Pectinase), IV. 154, 214, 217; 



V. 106. 



Pectin: IV. 154, 214-218, 226. 



— butyric acid fermentation, IV. 154, 

 167. ' 



— preparation of pure, IV. 215. 

 Pectinase, IV. 154, 217; V. 106; VI. 7, 



9, 11, 14, 15, see also: Pectase and: 

 Cytase. 

 Pectose: IV. 212, 213*-218; V. 91; VI. 14. 



— fermentation, IV, 215-218. 

 Pectosinase: IV. 217, 218, 226-228, 272. 



— necrobiotic secretion, IV. 227. 



— preparation, IV. 218. 



Pellicles of microorganisms : see Films. 



Pentosan, IV. 252. 



Pepper (Peper), V. 120-127. 



Peppercorn, I. 17. 



Pepsine: II. 132, 182, 201, 202, 215; 



III. 169, 258, 266, 267. 343; V. 225. 



227; VI. 70. 



— demonstratión, III. 226, 267. 



— diffusion, V. 225, 227. 



— not secreted by microorganisms, II. 

 201, 202; III. 169, 258, 266, 267. 



Peptone, assimilation by microorganisms, 

 II. 254-256-263, 269, 284, 289, 296, 



297, 299, 308. 313, 316; III. 7. 9, 11, 

 30. 61. 133, 183, 274, 276; IV. 29, 60, 

 73. 81, 118, 200, 226, 279, 284. 289. 

 295-297; V. 2, 5. 8. 9. 18, 201, 202, 

 206, 215, 253, 273; VI. 1 1, 13, 61, 77. 



Peptone-carbon organisms, II. 248, 250- 

 256, 257, 262, 267-270, 273. 281. 297. 



298, 313. 316; III. 7, 11-17, 133; IV. 

 60, 81, 295-297; V. 18, 201, 273; VI. 

 13, 61, 77, 78. 



Peptone organisms, II. 198, 250-252-256, 

 267-270, 273, 281, 298, 337, 339; III. 

 7, 32; IV. 295-297; V. 201. 202. 215. 



VI. 77. 

 Pereboom: see Pear. 

 Peredineae, reserve food, IV. 241. 

 Pericambium, II. 14. 

 Pericycle, II. 14. 

 Permeability, V. 164. 

 Peroxidases : IV. 1 1 ; V. 40, 253. 



— as the genes of the respiration func- 

 tion, V. 253. 



Perzik: see Peach. 



Petaloidy, I. 411, 412. 



Petroleum, probable origin, V. 230. 



Pfirsich: see Peach. 



Philothion (Hydrogenase), III. 105; IV. 



204. 

 Phosphorescence : a necrobiotic process. 



II. 274; V. 205-207, 215, 251. 



— and secretion, II. 274, 275. 



— as an oxidation process. II. 270-275; 



V. 204. 206. 



— enzyme theory. II. 272; V. 206, 216, 

 250-252. 



— of the sea, II. 195: V. 200. 



— photoplasm theory, V. 205-208, 252- 

 254. 



— various theories, II. 270-275; V. 204- 

 216, 250-254; VI. 77. 



Phosphorescent : organisms, see: Lumi- 

 neus bacteria and: Luminous orga- 

 nisms. 



— wood, VI. 77. 



Phosphorescent plate method: demon- 

 stratión of carbohydrases, II. 171, 

 172, 214, 218, 223, 224, 244-246, 278- 

 282; III. 131; VI. 77, 78. 



Photogenine, V. 251. 



Photopheleine, V. 250. 



Photophores, V. 252; VI. 77, 78, 79. 



Photoplasm, IV. 39; V. 206, 207, 215, 

 252-254. 



Photosynthesis: see Carbon dioxide as- 

 similation. 



Phycocyanine : absorption- and fluor- 

 escent spectrum, IV. 331. 



— preparation method (from Nostoc), IV. 

 331. 



PhyUotaxis. II. 107, 108, 109; VI. 28-45. 

 Phylloxera (Druifluis), III. 162, 163. 

 Phylogenesis, II. 16, 96-98. 288; III. 208, 

 228, 229, 231; V. 28, 41. 80. 82. 83; 



VI. 52, 81, 82. 



Physcia parietina, occurrence, III. 23. 

 Pigment: fermentation, III. 15; IV. 21. 



— oxidation, II. 333-334-337, 352, 358*. 



— reduction, II. 333-334-337. 352. 358* ; 



IV. 197. 



Pigment bacteria: II. 269, 307, 310, 327- 

 328-332, 357; IV. 13-17-22, 114, 119, 

 122, 124. 142, 143, 152, 197, 352-355; 



V. 1-10. 112-115, 144, 149-159. 181- 

 184. 188, 190, 243-245, 280; VI. 3-8, 

 10. 22, 62. 



— classification, II. 332, 333. 



— with the pigment fi.xed in the bacte- 

 ria, see : Chromophorous bacteria. 



