195 



Species 



47, 82, 89-110, 235, 236, 255, 268, 269, 



282, 283; VI. 5, 9, 10, 12, 13, 14, 15, 24. 



Slime, bacterial: as reserve food, VI. 14. 



— differentiation by means of butyric 

 acid fermentation, IV. 153, 154; V. 

 90-92. 



— from cane sugar, III. 274, 275; IV. 

 114, 119; V. 89-93-95-110, 237-239, 

 254-256; VI. 6, 14. 



— in denitrification with sulphur, V. 

 282, 283. 



— in grains of kephir, V. 109. 



— influence of external factors on the 

 production, II. 357; IV. 38, 113, 114, 



118, 119, 122, 286, 318; V. 268; VI. 

 13, 14. 



— microscopic demonstration, IV. 114, 



119, 124*; V. 90. 



— separation from the cultures, V. 91. 

 92. 



Slime: cellulose, V. 235, 236, see also: 

 Cellulose walls of bacteria. 



— oi Azotobacter, IV. 113, 114, 118, 119, 

 122, 124*, 148, 149, 153, 154, 166; V. 

 95, 99; VI. 5, 6, 24. 



— of Bacillus radicicola, III. 49-52; 

 IV. 153, 256*, 259; V. 268, 269, see 

 also: Slime threads. 



— of Bacillus radiohacter, IV. 153, 259; 

 VI. 4. 



— plant — , I. 396; IV. 2, 9, 100. 



— threads in root nodules, II. 157, 160, 

 177. 188*; III. 49-51-53; IV. 265*; V. 

 268, 269. 



Slime bacteria: III. 259, 273; V. 89, 93, 

 235-239, 254-256. 



— staining, III. 51-52. 



Slime flux of trees: III. 55, 173, 259, 260, 

 273, 280; IV. 231, 232; V. 59, 166, 167, 

 239, 273. 



— inoculation experiments, IV. 232. 

 Sloe. V. 172. 



Slug, (Slak), I. 295, 319. 

 Smut fungus (Brandpilz), V. 75, 76. 

 Sodium hydrosulphite : preparation, II. 

 204, 335. 



— reduction by means of. II. 204, 234, 

 235. 302, 352; III. 73, 74, 77, 88. 



— reduction of, IV. 35. 

 Sodoms apple, I. 19. 

 Soil:acid, IV. 250; VI. 22. 



— autopurification, IV. 250. 



— fertility in relation to the frequency of 

 Azotobacter, IV. 149, 299, 303. 304; 

 VI. 3-6-8, 26. 



Soil: fertility in relation to the frequency 

 of root nodules. II. 163; V. 264, 265; 

 VI. 22. 



— fertility, influence of microorganisms, 



IV. 249-265. 



— flora, III. 103; IV. 14, 18, 107, 108, 

 127, 149, 249-265. 304; V. 146, 148, 

 152, 229, 232, 266; VI. 3, 23, 26. 



— flora, successive organisms in a tap- 

 water extract, IV. 107. 



— humus, II. 163; IV. 13-19, 250, 

 252, 254, 255; V. 180, 282; VI; 6, 22, 

 24, 25. 



— nitrification, IV. 261, 262; V. 179. 



— nitrogen compounds, quantity pre- 

 sent in, IV. 106, 125, 127, 256. 



— nitrogen cycle in, IV. 174, 178, 258, 

 260, 262; V. 232. 



— nitrogen fixation in, IV. 108, 127, 

 260. 304; V. 229. 232; VI. 3. 26. 



— nitrogen loss. IV. 18. 262. 



— oxidative power of, IV. 14; VI. 25. 



— significance of ploughing, IV. 262. 



— specific odour of Actinomyces, IV. 14. 

 Soil sarcina: see Sarcina ventriculi. 

 Sooty mould, IV. 275. 



Sojaboon: see Soybean. 



Sorbitol, oxidation by microorganisms, 



V. 236, 237; VI. 13. 



Sorbose bacteria, see: Bacterium xyli- 



num. 

 Sorgho, III. 65, 137, 151, 152. 

 Sour crout, IV. 56. 

 Sour dough (Leaven), II. 144, 217; III. 



13, 69. 176, 179, 287; IV. 56, 57, 64, 69; 



V. 101. 

 Soybean (Sojaboon), V. 248. 

 Spar: see Fir. 

 Species: concept, III. 3, 271. 272, 276; 



IV. 28, 46, 55; V. 32, 74; VI. 9, 65, 85. 



— morphological, III. 3. 271-273; IV. 

 55, 115. 



— origin of. I. 362, 406, 407, 419-424- 

 426; III. 205; IV. 46, 47; V. 65; VI. 

 80-86. 



— phylogenetic, III. 3, 12; IV. 55, 115. 



— physiological (varieties), III. 3, 18, 

 182. 183. 271-273; IV. 28, 55, 115, 

 316; V. 60, 61, 178-186-193, 210, 281, 

 284-288. 



— physiological, modification and muta- 

 tion, V. 178-186-193-210, 281. 284, 

 285, 287. 288. 



— physiological. origin. V. 178. 186-188. 

 190-193*, 281, 284-288. 



